ARAMARK

Order for delivery

Inspection history

1. Sep 13, 2013

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2. May 13, 2010

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3. May 6, 2010

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   1 violation

   • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. MUST ADD HANDSINKS IN THE FOLLOWING AREAS: BEHIND ALL BARS, 2 @ VIP COOKING TENT, 2 @ FRONT CONCESSION AREA. MUST INSTALL AND MAINTAIN. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. VIP BAR IN NEED OF CORRECTING. ALL WOOD MUST BE SEALED, BROKEN BOARDS REPLACED..ETC. MUST CORRECT AND MAINTAIN. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL FOOD PREP AREAS MUST HAVE PROPER GROUND COVERING. MUST INSTALL AND MAINTAIN. | 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. MUST PROVIDE SELF DRAINING ICE BINS. WATER MUST BE CAUGHT IN A HOLDING CONTAINER UNTIL PROPER DISPOSAL. VENTILATION UNIT IN NEED OF CLEANING AT FRONT CONCESSION STAND. | 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS AT ALL REACH-IN COOLERS.