Aramark Services Inc- Harris Bank

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEANING MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. FACILITY MUST PROVIDE PROCEDURES AND CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED STEAK ON MENU. SAID ITEM CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE, FOOTNOTE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED ABOUT 15 SMALL FLIES LOCATED ON THE CEILINGS AND WALLS IN THE REAR FOOD PREP AREA AND ABOUT 10 SMALL FLIES LOCATED ON THE CEILINGS, WALLS AND FLYING AROUND IN THE GRILL #2 FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE IN POOR REPAIR AND NOT READING THE CORRECT FINAL RINSE TEMPERATURE. FINAL RINSE GAUGE WAS READING 153F AT THE TIME OF THE INSPECTION. MANAGER PROVIDE HIGH TEMPERATURE TEST STRIPS AND TEST STRIP...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED ACCUMULATED DRINK SYRUP DEBRIS AROUND THE NOZZLES OF THE SODA STATION LOCATED IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (HAM, EGGS, SAUSAGE) ARE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTI...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE WASTE PIPE AT THE EXPOSED HAND SINK LEAKING LOCATED AT THE CENTER SELF SERVE DONUT STATION. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED PREPACKAGED FOOD ITEMS (COOKIES) UNLABELED. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER LABELING FOR ALL PREPACKAGED FOOD ITEMS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED DEBRIS ON THE FLOOR OF DRY STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING HANDLED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FAN COVERS IN WALK-IN COOLER NOT CLEAN, DUST BUILD-UP NOTED, INSTRUCTED TO CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS WITH BEARD NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

DISPOSABLE FOOD CONTAINERS STORED NEXT TO SANI BUCKETS AT SANDWICH PREP STATION. INSTRUCTE4D TO KEEP AWAY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

HAND SINK FAUCET AT SALAD STATION NOT MOUNTED PROPERLY, INSTRUCTED TO REPAIR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE FLOOR OF THE BAG IN BOX SODA ROOM WITH ACCUMULATED SYRUP SPILLED AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE RIGHT FAUCET BASE OF THE 3 COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO HAND WASH SINK IN DISH MACHINE ROOM, INSTRUCTED TO INSTALL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MOP BUCKETS AND HEADS STORED IN SEVERAL PLACES THRU-OUT KITCHEN AND DISH ROOM, INSTRUCTED TO DISIGNATE AN AREA OR A CLOSET FOR STORING THESE ITEMS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS AND THE CAN OPENER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT AND IN THE STORAGE AREAS IN THE HALLWAY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST FIX THE LEAK AT THE PIPE AT THE 1-COMP. SINK BY THE ICE MACHINE IN THE MAIN PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, CLEAN THE CAN OPENERS AND THE KNIFE RACKS IN THE PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN AND MAINTAIN THE FLOORS IN THE CORNERS AND UNDER/AROUND HEAVY EQUIPMENT IN STORAGE AND PREP AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE ADEQUATE LIGHT SHIELDS TO LIGHTS IN PREP AREA-GRID LIKE COVERS DO NOT SHIELD THE LIGHTS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE ANY AND ALL UNUSED EQUIPMENT FROM FRONT PREP AREAS AND CLUTTER FROM DISH MACHINE AREA TO ELIMINATE POTENTIAL BREEDING SITES FOR PESTS.

32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN GASKETS NOTED AT PREP COOLER DOORS, INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. ICE SCOOP HOLDER NOT CLEAN, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STANDING WATER AT CORNERS OF KITCHEN INSTRUCTED TO KEEP FLOOR DRY AS POSSIBLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT AT KITCHEN FLOOR TILE AT BREAKFAST PREP STATION. INSTRUCTED TO RE GROUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. PEELING PAINT NOTED AT DRY FOOD STORAGE CEILING NEXT TO DISH MACHINE, INSTRUCTED TO REMOVE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING A LIGHT SHIELD AT ONE OF THE SALAD BAR LIGHT FIXTURE, INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER INTERIOR SURFACE OF ICE MAKER NOT CLEAN, MUST CLEAN AND MAINTAIN ON REGULAR BASIS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FANS INSIDE WALK-IN COOLER WITH HEAVY DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STANDING GRAY WATER BEHIND COFFEE STATION FLOOR, INSTRUCTED TO KEEP FLOORS DRY AS POSSIBLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MISSING LIGHT SHIELD AT SALAD BAR LIGHT FIXTURE, INSTRUCTED TO PROVIDE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. FOUN...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL BULK FOOD CONTAINERS PROPERLY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELVES AND FAN COVERS IN ALL WALK-IN COOLER NOT CLEAN, DIRT AND DUST BUILD UP, INSTRUCTED MGR TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Use dustless cleaning methods. MOLDY WALL INSIDE ALL WALK-IN COOLER AT GROUT LINE, INSTRUCTED MGR TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. UNUSED EQUIPMENT ARE ACCUMULATING DIRT AND MOLD, MU...