Sullivan (H/S)

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

FOUND BULK FOOD WITH NO LABELS(FLOUR,RICE,ETC.)MUST LABEL.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

Inspector’s notes

FOUND COMPACTOR AREAS NOT CLEAN.PRIORITY FOUNDATION.NO CITATION ISSUED.MUST CLEAN AND MAINTAIN COMPACTOR AREAS.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

4-301.11 Inspector Comments: HOT HOLDING ELECTRICAL PLATES AT TRAYLINE AT TEMP OF 87.8F TO 93.9F AT SERVING LINE. HOT HOLDING UNIT MUST MAINTAIN 135F AND ABOVE. REPAIR ISSUE. PRIORITY VIOLATION: 7-38-005 ON 2-19-2025 FOUND UNIT NOT REPAIRED. HOT WATER IN THE MIDDLE OF TWO CONTAINERS MAINTAIN 178.9F TO 180F.THE OTHER THREE CONTAINER MAINTAIN 104.5F.REPAIR ISSUE.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION: 7-38-005

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

REPAIRE LEAKING WATER PIPE UNDER USED TRAYLINE AT SERVICE AREA.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

NO FILTERS INSTALLED ABOVE STEAM UNITS IN THE KITCHEN.INSTRUCTED TO INSTALL.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

HOT WATER TEMPERATURE AT HANDWASHING SINK FOR STUDENTS, STAFF ETC. IN DINING AREA AT TEMP OF 74.5F TO 75F. ALSO HOT WATER TEMPERATURE AT ALL GENDER WASHROOM MAINTAIN TEMP OF 78.8F. MUST MAINTAIN HOT WATER AT 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. REPAIR ISSUE. PRIORITY VIOLATION 7-38-030(C)

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

HOT HOLDING ELECTRICAL PLATES AT TRAYLINE AT TEMP OF 87.8F TO 93.9F AT SERVING LINE. HOT HOLDING UNIT MUST MAINTAIN 135F AND ABOVE. REPAIR ISSUE. PRIORITY VIOLATION: 7-38-005

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE KITCHEN AND STORAGE AREAS

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

CHIPPED PAINT OF RAW WOODEN SHELVING ABOVE THE NORTH-WEST THREE COMPARTMENT SINK AND INSIDE THE FOOD STORAGE AREA MUST BE PAINTED/SEALED. SURFACE MUST BE SMOOTH AND CLEANABLE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

REPAIRE LEAKING WATER PIPE UNDER USED TRAYLINE AT SERVICE AREA.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

NO FILTERS INSTALLED ABOVE STEAM UNITS IN THE KITCHEN.INSTRUCTED TO INSTALL.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Inspector’s notes

PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

Inspector’s notes

FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. ARAMARK MANAGER PROVIDE A KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

HANDWASHING SINK IN THE KITCHEN ACROSS FROM HOT HOLDING UNITS AND BESIDE TWO COMPARTMENT SINK WHICH IS USED AS A PREP SINK. NOT ACCESSIBLE FOR HANDWASHING, IN FRONT OF IT A LARGE GARBAGE PLASTIC CONTAINER AND 2 GRAY DIRTY BAGS OF LINEN. MUST REMOVE MENTIONED ITEMS FOR ACCESSIBILITY FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION :7-38-030(C)

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

PROPER HOT HOLDING TEMPERATURES

Inspector’s notes

OBSERVED PREPARED HAMBURGERS IN KITCHEN HOT HOLDING UNIT AT 122 F AND HOT DOGS AT 107-110 F.SOME FOOD WAS ALREADY SERVED TO CHILDREN. INSTRUCTED PIC TO REHEAT TO A MINIMUM OF 165F AND MAINTAIN IN HOT HOLDING UNIT. FOOD WAS REHEATED AT 165F AND SERVED TO CHILDREN'S AT TRAYLINE. PRIORITY VIOLATION 7-38-005.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

PROPER DATE MARKING AND DISPOSITION

Inspector’s notes

OBSERVED PREPARED TCS FOODS, PEELED RED PEPPERS AND GROUND BEEF NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS(COOKED BEEF,BOILED SHREDDED POTATOES,ETC).EMPLOYEE LABELED FOOD PRODUCT. PRIORITY FOUNDATION VIOLATION:7-38-005.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

YELLOW STEM THERMOMETER NOT PROPERLY FUNCTION.NOT ABLE TO ACCURATELY MEASURING TEMPERATURE.INSTRUCTED TO PROVIDE. A WORKING THERMOMETER ON SITE

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

SOME DRY FOOD IN PLASTIC CONTAINERS MUST BE LABELED WITH COMMON NAME AT SMALL STORAGE AREA

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

NO PROOF OF PEST CONTROL LOG BOOK. PRIORITY FOUNDATION. 7-38-020(C) AT 12:10PM LOG BOOK WAS PROVIDED ON SITE.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

INTERIOR SURFACE OF ICE CREAM FREEZER HAS EXCESS RUST AND WATER, NOT CLEANABLE. SURFACE MUST BE SMOOTH AND CLEANABLE OR REMOVE THE UNIT

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED KITCHEN REAR HOT HOLDING MACHINES LABELED 1 AND 3, FAUCET AT 3 COMPARTMENT SINK AND CAFETERIA ICE MACHINE LEAKING. INSTRUCTED PIC TO REPAIR AND MAINTAIN

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.