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

PROPER HOT HOLDING TEMPERATURES - Comments: NOTED APPROXIMATELY 4 LBS COOKED SLICED BEEF IN A PAN ON A HOT HOLDING SERVING DISPLAY STATION AT IMPROPER TEMPERATURES OF 121.8F AND 117.3F. BEEF DISCARDED. 2 LBS ASSORTED PEPPERONI & BEEF PIZZA NOTED AT 69.6F AT THE PIZZA KIOSK PREP AREA. PIZZA DISCARDED. REVIEWED PROPER HOT HOLDING TEMPERATURE OF A MINIMUM OF 135F. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - Comments: NOTED INADEQUATE WRITTEN PROCEDURE FOR TIME AS PUBLIC HEALTH CONTROL OF PIZZA DISPLAYED AT THE PIZZA KIOSK PREP AREA. NO DESCRIPTION OF HOW TPHC WILL BE IMPLEMENTED WHEN TCS FOODS ARE REMOVED FROM TEMPERATURE CONTROL, ALL DATES AND TIMES. PIZZA NOTED AT 69.6F. ALL PIZZA DISCARDED. REVIEWED PROPER METHOD OF TIME AS A PUBLIC HEALTH CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS IN THE BASEMENT DRY FOOD STORAGE ROOM MUST BE LABELED WITH THE PRODUCT COMMON NAME IE:FLOUR.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE BASEMENT PREP DISH MACHINE, AS A COVER FOR ELECTRICAL SOCKETS, OR INSIDE FLOOR DRAINS.

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: NOTED FOOD ENCRUSTED TABLE TOP CAN OPENER. INSTRUCTED TO CLEAN AFTER EACH USE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: PLASTIC ICE SHOOT OF THE SELF-SERVE SODA DISPENSING SYSTEM IN THE DINING ROOM NOTED DIRTY. MUST 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: EXTREMELY LOW COLD WATER PRESSURE AT THE HAND WASHING SINK BETWEEN PRODUCTION AND CATERING PREPPING SIDES OF THE BASEMENT KITCHEN. INSTRUCTED TO REPAIR.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: EXTREMELY LOW COLD WATER PRESSURE AT THE HAND WASHING SINK BETWEEN PRODUCTION AND CATERING PREPPING SIDES OF THE BASEMENT KITCHEN. INSTRUCTED TO REPAIR.

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.