Aramark
915 E 60th St, Chicago, IL 60637 · Woodlawn · Restaurant · High risk
Mostly clean — 3 of 6 passed, one prior failure
Last Inspected
2016-04-06
What You Should Know
✓ 5 consecutive passes, most recently 2016-04-06
⚠ Failed 1 inspection (2012)
⚠ Food Temperature issues found across 3 inspections
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Types of Issues Found
🌡 Food Temperature critical 3×
🔧 Facility Condition minor 2×
Inspection History
2 ▾
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN PREP SURFACES AS NEEDED.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN WALLS UNDER THE COFFEE PREP STATION, UNDER THE THREE COMPARTMENT SINK AND THROUHGOUT WHERE NEEDED.
3 ▾
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAIR OR REPLACE DOOR TRIM IN POOR REPAIR AT LOWER CABINET ALONG SERVING LINE,MISSING HANDLE ON SOUP KETTLE.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN VENTS AT HOOD AND OVER MOPSINK.
minor Facility Condition
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST REPLACE BURNT OUT LIGHT AT HOOD.
2 ▾
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NEED TO CLEAN PRESS GRIDDLE, AND OVEN TRAY.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NEED TO CLEAN DUSTY WALL BEHIND OVEN'S.
2013-04-12 Pass w/ Conditions Canvass CRITICAL 2 ▾
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
NOTED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 2LBS OF COOKED EGG,SPINACH AND BACON QUICHE IN THE PREP AREA AT 56.2 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ...
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN DUST ON HOOD ABOVE COOKING EQUIPMENT.
2012-10-30 Pass w/ Conditions License CRITICAL 6 ▾
critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. WALK IN COOLER AT 43-46 DEGREES F. MUST REPAIR AND ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW.
critical Food Temperature
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
DISH WASHING FACILITIES UNABLE TO PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS. FINAL RINSE CYCLE AT THE HIGH TEMP DISH MACHINE NOT REACHING 180 DEGREES F. MUST REPAIR SO THAT FINAL RINSE CYCLE REACHES A MINIMUM OF 180 DEGREES F AT ALL TIMES.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAIR THE BOTTOM OF THE DOCK EXIT DOOR.
minor Facility Condition
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST INSTALL A LIGHT BULB AND SHIELD ON INTERIOR OF WALK IN COOLER.
minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
REPAIR EXTERNAL THERMOMETER AT REACH IN COOLER IN FRONT PREP AREA.
minor Sanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST PROVIDE ADDITIONAL SHELVING RACKS ON INTERIOR OF WALK IN COOLER AND IN BASEMENT STORAGE AREA TO PROPERLY STORE FOOD ITEMS.
▾
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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