APR 6
2016
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
ARAMARK.
EAT. 78/100
915 E 60TH ST · WOODLAWN, CHICAGO
Last inspected April 6, 2016 · passed
3 of 6 inspections passed, with 3 critical violations on file.
THE NUMBERS
INSPECTIONS
6
3 passed · 2 w/ conditions · 1 failed
VIOLATIONS
15
includes 3 critical
RECORDS COVER
3 YEARS
since Oct 2012
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN PREP SURFACES AS NEEDED.
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.
JUN 252015PASSED3 violationsDETAILS
JUN 25
2015
PASSED
3 violationsDETAILS
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.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN VENTS AT HOOD AND OVER MOPSINK.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST REPLACE BURNT OUT LIGHT AT HOOD.
FEB 242014PASSED2 violationsDETAILS
FEB 24
2014
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NEED TO CLEAN PRESS GRIDDLE, AND OVEN TRAY.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NEED TO CLEAN DUSTY WALL BEHIND OVEN'S.
APR 122013PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
APR 12
2013
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
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 ABOVE. CRITICAL CITATION ISSUED 7-38-005A
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN DUST ON HOOD ABOVE COOKING EQUIPMENT.
OCT 302012PASS W/ CONDITIONS6 violations2 CRITICALDETAILS
OCT 30
2012
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
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.
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.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAIR THE BOTTOM OF THE DOCK EXIT DOOR.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST INSTALL A LIGHT BULB AND SHIELD ON INTERIOR OF WALK IN COOLER.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
REPAIR EXTERNAL THERMOMETER AT REACH IN COOLER IN FRONT PREP AREA.
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.
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Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →