ARAMARK Gets Conditional Pass on Health Inspection - Chicago Northerly island

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. AT THE VIP 200 LEVEL BUFFET, OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES IN THE BUFFET LINE CHAFING DISHES: TURKEY SANDWICHES AT 124F, CHICKEN SANDWICHES AT 114.3F, AND HAMBURGERS AT 98.2F. AT FD1 FOOD ISLAND GRILL OBSERVED HOT DOGS STORED AT 116-121.6F IN THE HOT HOLDING UNITS. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 8# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED NO HOT OR COLD RUNNING WATER AVAILABLE AT THE VIP LEVEL 300 BAR AREA WHILE MIXED DRINKS WERE BEING PREPARED AND LEMONS AND LIMES WERE BEING SLICED FOR DRINKS. MANAGEMENT WAS INFORMED TO CEASE OPERATIONS AT THE BAR UNTIL WATER SERVICE WAS RESTORED. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. NO BARRIER WAS PROVIDED BETWEEN THE FOOD PREPARATION AREA AND CUSTOMERS. A CUSTOMER WAS OBSERVED WALKING THROUGH THE FOOD PREP AREA AROUND THE GRILLS. MANAGEMENT SET UP A BARRIER BETWEEN THE FOOD PREPARATION AREA AND CUSTOMERS UPON REQUEST. SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. NO BARRIER WAS PROVIDED BETWEEN THE FOOD PREPARATION AREA AND CUSTOMERS. A CUSTOMER WAS OBSERVED WALKING THROUGH THE FOOD PREP AREA AROUND THE GRILLS. MANAGEMENT SET UP A BARRIER BETWEEN THE FOOD PREPARATION AREA AND CUSTOMERS UPON REQUEST. SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.