Aramark @ Ameritech, 225 W Randolph St, Chicago, IL 60606 - Restaurant inspection findings and violations



Business Info

Restaurant: Aramark @ Ameritech
Address: 225 W Randolph St, Chicago, IL 60606
Type: Restaurant
Total inspections: 4
Last inspection: Apr 27, 2012
Score
(the higher the better)

50

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  • PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
May 7, 2010 0
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  • PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
May 14, 2010 100
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  • WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Mar 17, 2011 100
  • * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Apr 27, 2012 50

Violation descriptions and comments

May 7, 2010

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Previous minors from 4/15/09 visit not corrected at this time.( #32-must provide a sneezeguard at self-service soup/cereal station; #35-broken baseboards & corner wall covings that are in disrepair or missing/cracked must be replaced; #38-faucet sprayer at 2-comp sink in the middle of kitchen must be raised above the water level of this sink by a hook/any device necessary to prevent back-siphonage. Citation issued.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Must clean exterior of grease traps, exterior of bulk food containers in walk-in cooler, bottom of prep tables due to dirt/food debris/grease.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors under front counter at cook's line, behind unused coolers or any heavy equipment in rear kitchen, under shelves of ealk-in cooler/freezer must be free of dirt/debris.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Must provide light shields above cooking equipment at front cook's line.

May 14, 2010

Corrected at this time.
Corrected at this visit.
Corrected at this time.
Corrected at this visit.

Mar 17, 2011

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR OF ICE MACHINE TUBES WITH SLIGHT LIME BUILD UP(UPPER PORTION OF ICE MACHINE). MUST REPLACE ALL UNCLEAN TUBES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE ALL FLOOR DRAINS IN PREP AREAS AND FOOD BUILD UP ON FLOOR BEHIND COOKLINE AT FRONT PREP. MUST DETAIL CLEAN FLOOR AND INTERIOR OF FLOOR DRAINS THROUGHOUT.
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS/DUST BUILD UP ON CEILING TILES/CEILING VENTILATION COVER ABOVE REAR PREP AREA. MUST REPLACE/CLEAN ALL UNCLEAN CEILING TILES AND VENTILATION COVER.
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. 2-COMPARTMENT SINK AND REAR PREP AREA EXPOSED HANDWASH BOWL LOOSE FROM WALL. MUST REATTACH SINKS TO WALL/ATTACH SAME WALL PANEL TO WALL.
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. OBSERVED 2 BURNED OUT CEILING LIGHT BULBS ABOVE REAR PREP AREA. MUST REPLACE WITH WORKING LIGHT BULBS.

Apr 27, 2012

(7-38-012) NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE. INSTRUCTED TO HAVE AT LEAST ONE PERSON WITH SUCH CREDENTIALS TO OVERSEE FOOD PRODUCTION PROCESS. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
CABINETS UNDER PREP TABLES AT BOTH FRONT & REAR PREP STATIONS MUST BE KEPT CLEAN, INCLUDING THE COFFEE STATION DRAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
LIDS MISSING ON BULK FOOD CONTAINERS AT REAR DRY STORAGE ROOM, MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FLOORS ALONG WALLBASES (ESPECIALLY BEHIND GREASE TRAPS), THRU-OUT PREMISES MUST BE KEPT CLEAN. POOR FLOOR GROUTING AT REAR KITCHEN COOK'S LINE, MUST RE-SEAL TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
ANY UNUSED EQUIPMENT MUST BE KEPT CLEAN (INSIDE & OUT) & COVERED, OR REMOVED FROM PREMISES. 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.

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