Aramark-freshii
2656 N Elston Ave, Chicago, IL 60647 · Logan Square · Restaurant · High risk
Not yet rated. This restaurant has fewer than 3 inspections on record.
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2 inspections on record — all passed (not yet rated)
Last Inspected
2016-06-14
What You Should Know
⚠ Food Temperature issues found across 2 inspections
⚠ Employee Hygiene issues found across 1 inspection
→ Limited data — only 2 inspections on record
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Types of Issues Found
🌡 Food Temperature critical 2×
🧼 Employee Hygiene critical 1×
📋 Documentation & Training serious 1×
Inspection History
2016-06-14 Pass w/ Conditions Canvass CRITICAL 4 ▾
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
Found potentially hazardous food at improper temperature in the top and lower interior of reach in cooler. Found a total of 1.6lbs of chicken @ 46.7F - 51.4F. Operator voluntarily discarded denatured foods valued at $6. Instructed all potentially haz...
critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Found exposed hand sink in front prep area without soap. Instructed all hand sinks must be stocked with hot/cold water, soap and paper towels at all times. Operator provided soap during inspection. Critical violation 7-38-030.
serious Documentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
No City of Chicago certified food manager on site while potentially hazardous foods being prepped/served (chicken, beef, etc). Instructed must have a City of Chicago certified food manager on site at all times when potentially hazardous foods are bei...
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Found measuring scoops handles laying in food containers. Must removed utensils and store in a separate clean container, or only use utensils with longer handles. Must maintain.
3 ▾
minor Food Temperature
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE FRONT PREP EXPOSED HAND SINK BETWEEN SINK AND HOT HOLDING UNIT. MUST NOT USE MILK CRATES AS STORAGE SHELVING THROUGHOUT. SHELVING MUST HAVE ACCESS TO FLOORS FOR PROPER CLEANING.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS OF THE WALK-IN COOLER AND WALK-IN FREEZER WITH FOOD SPILLAGE AND DEBRIS. MUST CLEAN AND MAINTAIN. DIRTY FLOOR DRAIN IN DINING CABINETS NEXT TO COLA DISPENSING SYSTEM. MUST CLEAN AND MAINTAIN.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
HOLES IN WALLS IN THE FOLLOWING AREAS: AT THE HOT WATER TANK, IN THE DINING ROOM CABINETS NEXT TO THE COLA DISPENSING SYSTEM. MUST SEAL ALL.
Data sourced from Chicago Dept. of Public Health ·
This restaurant does not yet have enough inspections for a score.
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