ARAMARK.

NO HOT WATER PROVIDED AT EXPOSED HAND SINK AT REAR DINING/SERVING AREA.PRESENTLY HOT WATER TEMPERATURE FROM 69.6F TO 71.6F. ALSO PAPER DISPENSER NOT ABLE TO DISPENSE PAPER,BROKEN. INSTRUCTED TO PROVIDE HOT WATER 85F AT SAID SINK AND REPAIR/REPLACE PAPER TOWEL DISPENSER. CRITICAL VIOLATION:7-38-030

ALL UTENSILS USED FOR CUSTOMERS AND STAFF MUST BE PROPERLY STORED,INVERT AND COVER SAID UTENSILS

OPEN SEAMS AT COUNTER TOP OF COFFEE STATION AT FRONT PREP AREA,NEED TO SEAL.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

FLUID SPILLAGE INSIDE THE TWO DOOR COOLER AT REAR DINING/SERVING AREA.NEED TO CLEAN AND MAINTAIN

CARPET TILE AT NORTH SIDE OF DINING ROOM UNSEALED,INSTRUCTED TO RESEAL

HOLE ON WALL UNDER THE EXPOSED HAND SINK INSIDE THE CABINET AT FRONT COFFEE AREA,NEED TO REPAIR,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE- CREAM CHEESE AT 49.0 F, HUMMUS AT 45.6 F. HOWEVER FOUND REACH IN COOLER IN WHICH SAID ITEMS WERE HELD IN AMBIENT AIR TEMPERATURE BETWEEN 37.9 F AND 39.2 F AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED. CRITICAL VIOLATION 7-38-005(A).

3-COMPARTMENT SINK FAUCET/HOT AND COLD WATER HANDLE SECTION LOOSE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

FOUND FRUIT FLY ACTIVITY AT PREMISES. OBSERVED 15 FRUIT FLIES UNDER SINK AND ON WALLS AT 3 COMPARTMENT SINK AREA. FOUND EVIDENCE OF MICE AT DRY STORAGE AREAS. OBSERVED 10 MICE DROPPINGS ALONG WALLS AT DRY STORAGE AREAS. SERIOUS VIOLATION. CITATION ISSUED.

FOUND FLOORS NOT CLEAN UNDER 3 COMPARTMENT SINK AND DRY STORAGE AREAS.

FOUND SMALL LEAK AT DRAINAGE PIPING AT 3 COMPARTMENT SINK.

RIGHT SIDE STAND UP REACH IN COOLER (FRESH & FAST) NOT MAINTAINED, AMBIENT AIR TEMPEATURE FLUCTUATES BETWEEN 42.1 F AND 48.0 F. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE ABLE TO KEEP POTENTIALLY HAZARDOUS FOODS 40 F OR BELOW. FOUND YOGURT INSIDE COOLER. CRITICAL VIOLATION 7-38-005(A).

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 45.2 F AND 47.3 F- YOGURT, CREAM CHEESE, CUT FRUIT, HUMMUS AND CHEESE. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A). FOOD DISCARDED WEIGHT AT 13 LBS, VALUED AT $234.71.

OBSERVED DUST/LITTER ON FLOOR IN STORAGE ROOM ALONG WALLS/CORNERS. MUST CLEAN FLOOR AND MAINTAIN.

SEE REPORT DATED ON 10/22/12

OBSERVED OVER 10 LIVE SMALL FLIES UNDER 3-COMPARTMENT SINK AND ON WALLS AT PREP AREA. MUST REMOVE ALL INSECT ACTIVITY BY DATE OF REINSPECTION (10/29/12).

SINGLE SERVICE UTENSILS (PLASTIC SPOONS, FORKS) NOT PROPERLY INVERTED. MUST HAVE ALL SINGLE SERVICE SPOONS AND FORKS WITH HANDLE UPWARD TO PREVENT POTENTIAL CROSS CONTAMINATION.

OBSERVED DIRT BUILD UP ON PIPES UNDER 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.

OBSERVED STANDING WATER ON FLOOR UNDER 3-COMPARTMENT SINK. MUST KEEP FLOOR DRY AND CLEAN ALSO MUST CLEAN FLOOR THROUGHOUT DRY STORAGE ROOM.

MUST CLEAN WALLS AT PREP AREA AND MAINTAIN.

3-COMPARTMENT SINK PIPES LEAKING UNDER MIDDLE AND RIGHT SIDE COMPARTMENTS. MUST REPAIR AND MAINTAIN SINK.

CABINET CLUTTERED UNDER PREP AREA HANDWASH BOWL. MUST RE-ORGANIZE CABINET.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS MUST MAINTAIN TEMP OF 40 DEGREES F OR BELOW. FOUND DISPLAY COOLER, JUST RIGHT OF FRONT ENTRANCE, WITH MEASURED AIR TEMPERATURES OF 52.6 DEGREES F.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLER MUST MAINTAIN TEMP OF 40F OR BELOW.FREZEER 0F AND BELOW.NO CITATION ISSUED. NOT OPERATING

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. PROVIDE PEST CONTROL SERVICE AND PEST CONTROL LOG BOOK.NO CITATION ISSUED.BOTH DOORS MUST BE RODENT PROOFED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SNEEZE GUARD IS NEEDED FOR SOUP WARMER,FOR SELF SERVING.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NEED TO INSTALL 3 COMPARTMENT SINK WITH ATTACHED DRAIN BOARD, ALSO INSTALL AN EXPOSED HAND SINK IN PREP AREA.PROVIDE SOAP AND PAPER TOWEL FOR EXPOSED HAND SINK.PROVIDE A BACK FLOW PREVENTER FOR COFFEE MACHINE AND ESPRESSO MACHINE.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER IS NEEDED FOR ALL COOLERS AND FREEZERS.

Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. MUST PROVIDE ICE SCOOP .