ARAMARK - CAFE CENTRAL Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INTERIOR OF ICE MACHINE WITH A BUILD UP OF BLACK SUBSTANCE AT THE ICE CHUTE. INSTRUCTE TO DETAIL CLEAN AND SANITIZE MACHINE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVERED RODENT ACTIVITY IN THE FOLLOWING AREAS: IN STORAGE CABINETS BELOW CUSTOMER SELF SERVE DRINK STATION, IN CABINETS ALONGS THE HOT LINE, IN STORAGE CABINETS BEHIND HOT LINE, IN DRY STORAGE AREA, AND UNDER THE HAND SINK. APPROXIMATLY 50-55 DROPPINGS NOTED FRUIT FLY ACTIVITY NOTED IN DRY STORAGE AREA AND UNDER THE HAND SINK ACROSS FROM THE ESPRESSO MACHINE. APPROXIMATELY 8-10 FLIES NOTED. INSTRUCTED MANAGEMENT TO CLEAN, SANITIZE AND CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL UNUSED CLEAN WIPING CLOTHS MUST BE STORED IN A CLEAN SEPARETE LOCATION. INSTRUCTED TO REMOVE FROM GREASE FILLED AREA UNDER COOKING EQUIPMENT CORRECT AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: LARGE CAN OPENER IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL COOKING EQUIPMENT IN FRONT AND REAR PREP AREAS IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN IN AND AROUND ALL PIECES OF EQUIPMENT TO REMOVE GREASE BUILD UP AND FOOD SPILLS. CORRECT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK AT ESPRESSO MACHINE. INSTRUCTED TO CORRECT AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WATER DAMAGED CABINET IN NEED OF REPAIRING OR REPLACING. INSTRUCTED TO CORRECT AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL EMPLOYEES IN NEED OF FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL EMPLOYEES IN NEED OF FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.