ARAMARK & LOYOLA DAMEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 7 POUNDS OF COOKED WHITE RICE STORED INSIDE THE REACH-IN COOLER AT TEMP OF 45.9F TO 48.6F;(UNIT MAINTAINED AIR TEMP OF 37F.FOUND 4 POUNDS OF CHEESE AT TEMP OF 49.3F STORED INSIDE REACH-IN COOLER WHICH MAINTAIN AIR MP OF 38F.TEMPERATURE ABUSED FOOD DISCARDED AND DENATURED BY THE MANAGER.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,POUNDS 9,VALUE 100. CRITICAL VIOLATION:7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE AT FRONT PREP AREA DROPPING FOOD AND UTENSILS ON FLOOR WITH GLOVES ON PICKED UP FOOD AND DISCARDED IN GARBAGE CONTAINER AND UTENSILS INSIDE THE TWO COMPARTMENT SINK.WITHOUT REMOVING GLOVES WENT BACK AT FOOD STATION AND OPENED RICE COOKERY TOOK OUT THE WHITE RICE, WITH ONE HAND HOLD THE SPOON HANDLE AND WITH OTHER HAND HOLED COOKED RICE, WHICH THAN PLACED FOOD AT STEAM TABLE TO BE SERVED TO CUSTOMERS. ANOTHER EMPLOYEE ALSO WITH GLOVES ON AFTER OPENED A FOOD CAN OPENED THE DOOR TO DISCARD THE CAN AT RECYCLE BIN OUT THE PREP AREA,THAN WENT BACK TO PREP AREA OPENED AND CONTINUE TO PREP FOOD INCLUDED CUTTING PITA BREAD.NO GLOVES WAS CHANGED NOR HAND WASHING. MUST CHANGE GLOVES AFTER EACH CONTAMINATION. INSTRUCTED TO WASH HAND PRIOR TO PUT ON FOOD GLOVES.MANAGER CORRECTED THE PROBLEM CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND DISH MACHINE AT MAIN PREP AREA NOT MAINTAINED/NOT IN USE.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. INSTRUCTED TO CONTINUE TO USE HIGH TEMP DISH MACHINE AT DISH ROOM.ONCE UNIT IS REPAIRED CONTACT THE PUBLIC HEALTH CRITICAL VIOLATION:7-38-030 .

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GRIMES ON FLOOR UNDER THE ONE COMPARTMENT SINK AT COFFEE STATION,GRIMES ON FLOOR DRAIN AT MAIN PREP AND DISH ROOM,INSTRUCTED TO CLEAN AND MAINTAIN

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GRIMES ON FLOOR UNDER THE ONE COMPARTMENT SINK AT COFFEE STATION,GRIMES ON FLOOR DRAIN AT MAIN PREP AND DISH ROOM,INSTRUCTED TO CLEAN AND MAINTAIN

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.