ARAMARK@ LOYOLA SIMPSON RESIDENTIAL Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REACH IN COOLER AT DELI PREP SECTION NOT MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW AT THE TIME OF INSPECTION SAID COOLER WAS AT 47.8F ALSO THERMOMETER INSIDE THE COOLER READS 48F CITATION ISSUED 7-38-005(a)CRITICAL.INSTRUCTED TO REPAIR COOLER TO MAINTAIN 40F OR BELOW BEFORE IT COULD BE USE AGAIN.COOLER IS TAGGAD.MANAGEMENT HAS OTHER COOLERS THAT RECORDED 38F TO 39F.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS(ROAST BEEF,HAM,& TURKEY) IN THE ABOVE SAID REACH IN COOLER AT DELI AT INADEQUATE TEMPERATURES RANGING FROM 50.1F TO 53.2F.DURING INSPECTION CITATION ISSUED 7-38- 005(a)CRITICAL INSTRUCTED TO HAVE ALL POTENTIALLY HAZARDOUS FOODS MAINTAINED AT 40F OR BELOW AT ALL TIMES. ABOVE SAID FOODS ROAST BEEF 4pds.HAM 3.5pds,& TURKEY 5pds.AT TOTAL COST OF $100.00 WERE DISCARDED AND DENATURED WITH SANITIZER.THE REST OF THE FOODS IN THE COOLER WAS JUST BROUGHT IN FROM ANOTHER COOLER WHICH WAS AT 39F WERE INSTRUCTED TO REMOVE AND STORE ELSEWHERE.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVDE SPLASH GUARD ON EXPOSE HAND WASH SINKS IN PREP AREAS ON PREP TABLE SIDES,REPAIR DAMAGED CABINET STORAGE SHELVES UNDER SODA MACHINE COUNTERS THROUGHOUT,REPAIR BADLY WORN OUT WOOD PREP TABLES WOOD CUTTING BOARDS IN PREP AREAS,AND RUST IN DOUGH MIXER BOWL IN BAKERY.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON EXPOSE HAND WASH SINKS THROUGHOUT PREP AREAS,PLASTIC PANEL IN ICE MACHINE,FILTERS ON HOOD,CAN OPENER BLADE,AND NOZZLES ON SODA DISPENSER MACHINE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS AND WATER ON FLOORS AT MAIN KITCHEN,DISHMACHINE ROOM,SODA SYRUP STORAGE AREA,AND UNDER STORAGE SHELVES IN DRY STORAGE ROOM.MUST ELEVATE DISH WASHER RACKS AND OTHE FOOD UTENSILS AND PRODUCTS 6" OFF THE FLOOR AT ALL TIMES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN STAINS ON WALLS IN DISHMAINE ROOM AT SODA STORAGE AREA,RELACE MISSING CEILING TILES IN SAME LOCATION, AND IN MALE STAFF TOILET ROOM,AND REPAIR WALLS BY TOILET BOWL AT SAME AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED REPLACE MISSING LIHGT SHIELD IN DISHMACHINE ROOM.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED REPLACE MISSING LIHGT SHIELD IN DISHMACHINE ROOM.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.