ARAMARK & LOYOLA DAMEN Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN TEMP OF 130.6F AND COOKED FALAFEL AT TEMP OF 129.7F. BOTH PRODUCTS WERE STORED ON TOP FLAT HOT HOLDING UNIT IN DINING AREA SERVING LINE. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD DISCARDED AND DENATURED.POUNDS 8,VALUE 41 PRIORITY 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.

PROPER COLD HOLDING TEMPERATURES - Comments: COLD TCS FOOD AT IMPROPER TEMPERATURE: HUMMUS,SOUR CREAM,DICED TOMATOES AT TEMP OF 47.9F TO 49F IN DINING AREA SERVING LINE UNIT. FOOD DISCARDED AND DENATURED.COLD FOOD MUST MAINATAIN TEMP OF 41F AND BELOW.POUND 6,VALUE 20. PRIORITY VIOLATION:7-38-005.CONSOLIDATED WITH ABOVE VIOLATION

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: GAP OF 1/4" OF SIDE ENTRANCE AT BOTTOM DOOR.REPAIR ISSUE TO MINIMIZE INSECTS AND RODENT ENTRANCE

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: EXCESS ICE ON PIPE AND CONDENSER UNIT INSIDE THE WALK-IN FREEZERS IN THE KITCHEN OF BASEMENT AREA, INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.

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: MUST NOT USE BLACK BROKEN RUBBER TAPE AS A MEANS OF REPAIR ON THE DOOR OF THE FOOD STORAGE CHEST COOLER AT SERVING LINE OF DELI,ALSO PROVIDE HANDLE AT LID OD SERVING COOLER AT SAME AREA. SURFACE MUST BE SMOOTH AND CLEANABLE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: HIGH TEMP DISH MACHINE IN BASEMENT NOT MAINTAINED.TEMPERATURE MEASURING DEVICE/SENSOR FOR THE SANITIZING CYCLE AT HIGH TEMP DISH MACHINE NOT RECORDING ADEQUATELY THE FINAL TEMPERATURE OF WAREWASHING MACHINE. MUST REPAIR MEASURING DEVICE/SENSOR AT WAREWASHING UNIT. ALSO MUST REPAIR AUTOMATIC VALVE AT SAID UNIT FOR WATER RETENTION. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE OTHER HIGH TEMP DISHMACHINE AT FIRST FLOOR PRIORITY FOUNDATION VIOLATION: 7-38-005,CITATION ISSUED -

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: GREASE INSIDE THE DEEP FRYERS THROUGHOUT,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: THREE COMPARTMENT SINK AT FIRST FLOOR DISHROOM SANITIZER COMPARTMENT SLOWLY DRAINING.

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: CLEAN AND MAINTAIN FLOOR BEHIND COOKING EQUIPMENT AND FLOOR DRAINS,IN THE KITCHEN.

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: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

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: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

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.