ARAMARK & LOYOLA DAMEN Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: PER THE MANAGER ON SITE, THE HEAT DISH MACHINE IS NO LONGER IN USE DUE TO THE DOOR NOT LATCHING CLOSED, THAT AUTOMATICALLY RUNS THE DISH MACHINE. DISHWARE/UTENSILS ARE WASHED, RINSED, AND SANITIZED IN THE 3 COMPARTMENT SINKS OR FIRST-FLOOR DISH MACHINE. THE UNIT HAS BEEN TAGGED AND HELD FOR INSPECTION. ONCE THE FACILITY WANTS TO REPAIR AND USE THE DISH MACHINE, THE FACILITY MUST EMAIL CDPHFOOD@CITYOFCHICAGO.ORG AND FAX WITH A WRITTEN REQUEST AT 312-746-4240 TO AN INSPECTOR TO COME OUT ON SITE TO TEST THE DISH MACHINE AND, IF REPAIRED PROPERLY, TO HAVE THE TAG REMOVED. PRIORITY VIOLATION 7-38-025 NO 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: THE INTERIOR OF THE ICE MACHINE SHOOT IS SOILED WITH CALCIUM DEBRIS. THE FACILITY MUST WASH, RINSE, SANITIZE, AND MAINTAIN.

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.

APPROVED THAWING METHODS USED - Comments: FROZEN RAW FISH PRODUCTS IN THE WALK-IN COOLER HAVE BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP) LOCATED NEAR THE SUSHI/RETAIL AREA. PACKAGING MUST BE REMOVED FROM FISH IN ROP BEFORE THAWING UNDER REFRIGERATION OR RUNNING WATER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: PREPACKAGED FOODS (PREMADE SUSHI) IN THE DISPLAY COOLER NEAR SUSHI AREA DO NOT HAVE THE ADDRESS POSTED ON THE LABEL. LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER, 5) FOOD ALLERGENS, 6) NUTRITION LABELING, 7) SALMONID FISH ADDITIVES USED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: CYLINDER BOWL USED AS A SCOOP WITHOUT A HANDLE IN DRY STORAGE FOOD CONTAINER IN SUSHI AREA. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE. MANAGER ON SITE REMOVED THE ITEM USED AS A SCOOP.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON MOVING CART IN BASEMENT PREP AREA. CLOTHS USED TO WIPE SURFACES, AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHES MUST BE LAUNDERED DAILY.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: UTENSILS STORED IN STAGNANT WATER IN SUSHI AREA. UTENSILS MUST BE STORED WITH UTENSILS HANDLES FACING UP AND OUT OF THE FOOD ITEM; ON A CLEAN AND SANITIZED SURFACE; IN RUNNING WATER; IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS ARE SERVERELY SCRATCHED WHICH PREVENTS PROPER CLEANING AND SANITIZING OF EQUIPMENT FOUND IN BASEMENT PREPAREA. FACILITY MUST RESURFACE BOARD OR REPLACE CUTTING BOARD.

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: CRATES USED AS STORAGE AND MEANS OF ELEVATION IN DRY STORAGE AREA AND NEAR PREP AREA IN BASEMENT. FACILITY MUST PROVIDE A DURABLE, SMOOTH, AND EASILY CLEANABLE SURFACE.

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: CRATES USED AS STORAGE AND MEANS OF ELEVATION IN DRY STORAGE AREA AND NEAR PREP AREA IN BASEMENT. FACILITY MUST PROVIDE A DURABLE, SMOOTH, AND EASILY CLEANABLE SURFACE.

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.