ARAMARK & LOYOLA DAMEN Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXTERIOR OF WASTE PULP MACHINE WITH STICKY JUICE AND FOOD DEBRIS. CLEAN AND SANITIZE EXTERIOR OF UNIT AND MAINTAIN. (ON 4-10-19 DOOR WAS LOCKED, NO KEY PROVIDED DURING INSPECTION. TODAY DOOR LEFT OPENED BY LOYOLA MANAGEMENT.)

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: "BURGER STUDIO" FOUND TWO DOOR COOLER UNDER THE PREP COUNTER AT AIR TEMP OF 51.1F TO 53.5F, TCS FOOD STORED INSIDE MENTIONED UNIT (SLICED CHEESE,CHICKEN,AND DRESSING).UNITS MUST MAINTAIN AIR TEMP OF 41F OR BELOW. TAGGED BOTH UNITS "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005 CITATION ISSUED. ON 4-18-19 UNIT STILL NOT REPAIRED, REMAINS TAGGED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL FOOD BOTTLE/CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOODS ON DISPLAY NOT PROPERLY LABELED. MUST LABEL PACKAGES WITH FOOD NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: WE OBSERVED UTENSILS TOSSED INSIDE A CONTAINER WITH DRIED WATER SPOTS AND DEBRIS ON THEM. MUST MAINTAIN UTENSILS IN A CLEAN CONTAINER,AIR-DRYING IS REQUIRED PRIOR TO STORE

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS AT DELI STATION KITCHEN AND AT PIZZA AREA(FOOD COURT AREA). REPAIR/REPLACE

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: WE OBSERVED CONDENSER UNITS AND PIPES INSIDE THE WALK-IN FREEZERS WITH A BUILD-UP OF ICE,INSTRUCTED TO REPAIR CAUSE, IN BASEMENT PREP AREA

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: OBSERVED EXCESSIVE FOOD SPILLAGE INSIDE COOLER AT FRESH FRUIT AREA. EXCESS GREASE INSIDE ALL DEEP FRYERS INCLUDED KITCHEN. EXCESS FOOD DEBRIS INSIDE THE OVENS(KITCHEN). INSTRUCTED TO CLEAN 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: WATER SPRAYER AT DISH ROOM OF HIGH TEMP DISH MACHINE BY THE KITCHEN IN POOR REPAIR.WATER SPRAYER IS REPAIRED WITH DIRTY PLASTIC GROCERY PLASTIC BAG,INSTRUCTED TO REMOVE AND REPAIR. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.REMOVE DUCT TAPE USED FOR SEAL WALLS,EQUIPMENT ETC.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: WE OBSERVED HIGH TEMP DISH MACHINE NOT ABLE TO DRAIN DUE TO WASTE PIPE CONNECTED TO UNIT AND INTO FLOOR DRAIN UNDER THE UNIT IS CLOGGED (DEBRIS/FOOD INTO THE DRAIN PIPE UP TO THE RIM AT SCRAPE SINK), WHEN UNIT IS IN OPERATION (WHICH IT WAS) EXCESS WATER OVERFLOWING FROM THE DRAIN BASKET. WASTE WATER (FOOD DEBRIS) OVERFLOWING ON FLOOR THROUGHOUT THE DISH ROOM. NEED TO REPAIR CAUSE. PRIORITY VIOLATION:7-38-030(C).

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

ALLERGEN TRAINING AS REQUIRED - Comments: ADDITIONAL ALLERGEN TRAINING CERTIFICATE IS REQUIRED ON SITE IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM 4-10-19,REPORT #2282938 4-204.115 TEMPERATURE MEASURING DEVICE/SENSOR FOR THE SANITIZING CYCLE AT HIGH TEMP DISH MACHINE NOT RECORDING ADEQUATELY THE FINAL TEMPERATURE OF WAREWASHING MACHINE. PRESENTLY SHOWED FINAL TEMP OF 162.6F TO 166.4F. SANITARIAN TEST STRIP WITH HIGH COLOR CONTRAST DID CHANGE COLOR TO INDICATE FINAL TEMP OF 180F. MUST REPAIR MEASURING DEVICE/SENSOR AT WAREWASHING UNIT. PRIORITY FOUNDATION VIOLATION: 7-38-005,CITATION ISSUED - TODAY VIOLATION STILL REMAIN.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE PRIORITY VIOLATION: 7-42-090

Chemical contamination can cause poisoning and chemical burns.

Chemicals must be properly labeled and stored.

Original containers labeled; Working containers labeled; Stored below/away from food; Used per label; MSDS available.

This violation was corrected during the inspection.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM 4-10-19,REPORT #2282938 4-204.115 TEMPERATURE MEASURING DEVICE/SENSOR FOR THE SANITIZING CYCLE AT HIGH TEMP DISH MACHINE NOT RECORDING ADEQUATELY THE FINAL TEMPERATURE OF WAREWASHING MACHINE. PRESENTLY SHOWED FINAL TEMP OF 162.6F TO 166.4F. SANITARIAN TEST STRIP WITH HIGH COLOR CONTRAST DID CHANGE COLOR TO INDICATE FINAL TEMP OF 180F. MUST REPAIR MEASURING DEVICE/SENSOR AT WAREWASHING UNIT. PRIORITY FOUNDATION VIOLATION: 7-38-005,CITATION ISSUED - TODAY VIOLATION STILL REMAIN.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE PRIORITY VIOLATION: 7-42-090

Chemical contamination can cause poisoning and chemical burns.

Chemicals must be properly labeled and stored.

Original containers labeled; Working containers labeled; Stored below/away from food; Used per label; MSDS available.

This violation was corrected during the inspection.