ARAMARK @ LOYOLA DENOBILI Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION WHILE TCS FOODS WERE BEING PREPARED. MANAGER ARRIVED AT THE END OF THE INSPECTION. REVIEWED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS SUCH AS COOKED CHICKEN, IS BEING PREPARED AND COOLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: NOTED EMPLOYEES OPEN DRINKING CUPS BEING STORED AT TWO SEPARATE HAND WASHING STATIONS IN TWO SEPARATE FOOD PREP AREAS. REVIEWED WITH MANAGEMENT PROPER EATING AND DRINKING METHODS AND LOCATIONS FOR EMPLOYEES. MANAGER REMOVED CUPS.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: SOME INTERIOR AREAS OF THE ICE MACHINES UPPER PORTION IN NEED OF CLEANING. MUST CLEAN 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.

PROPER COOLING TIME AND TEMPERATURE - Comments: NOTED COOKED CHOPPED CHICKEN IN A COLD HOLD BUFFET STATION AT AN IMPROPER TEMPERATURE OF 44.9F AND FOUND TO BE IMPROPERLY COOLED. COOK STATED THE CHICKEN WAS COOKED, CHOPPED AND COOLED ON A METAL RACK INSIDE THE WALK-IN COOLER BEFORE BEING PUT IN A CONTAINER FOR THE BUFFET STATION APPROXIMATELY 3.5 HOURS PRIOR. REVIEWED PROPER COOLING METHODS AND TIMES. TCS FOODS MUST BE COMPLETELY COOLED TO 41F OR BELOW BEFORE HELD IN A COLD HOLD BUFFET. CORRECTIVE ACTION WAS TAKEN TO QUICK CHILL THE CHICKEN ON DISPLAY WITHIN THE NEXT 1/2 HOUR TON 41F. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE PLASTIC WRAP AS A GUARD FOR THE WALL MOUNTED KNIFE HOLDER IN "THE OLIVE" PREP STATION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESSIVE ICE BUILD UP ON THE WALLS AND CEILING OF THE WALK-IN FREEZER. MUST REMOVE.----NOTED GREASE AND FOOD DEBRIS ON FLOORS AND WALLS UNDER AND SURROUNDING THE DEEP FRYER IN "THE OLIVE" FOOD STATION ALSO IN THE FLOOR DRAIN IN THE SAME FOOD PREP AREA. MUST CLEAN AND MAINTAIN ALL.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESSIVE ICE BUILD UP ON THE WALLS AND CEILING OF THE WALK-IN FREEZER. MUST REMOVE.----NOTED GREASE AND FOOD DEBRIS ON FLOORS AND WALLS UNDER AND SURROUNDING THE DEEP FRYER IN "THE OLIVE" FOOD STATION ALSO IN THE FLOOR DRAIN IN THE SAME FOOD PREP AREA. MUST CLEAN AND MAINTAIN ALL.

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.