Food Establishment Inspection Program

Policy

All foodservice establishments including retail locations at the University of Chicago shall comply with applicable health regulations promulgated by the Chicago Department of Public Health. Foodservice establishments managed through a third-party contract that have their own Sanitarian will be responsible for their own inspection program. Foodservice establishments without their own Sanitarian will have their inspection program managed by Environmental Health and Safety through a third-party consultant.

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Authority and Responsibility

Environmental Health and Safety is responsible for:

  1. Managing a quarterly foodservice inspection program through a third party consultant;
  2. Issuing reports to foodservice facility managers for establishments inspected by the third party consultant;
  3. Issuing a work request to address any building maintenance issues identified by the third party consultant;
  4. Initiating the progressive resolution process for foodservice establishments that fail the regular quarterly inspection;
  5. Managing re-inspections through a third party consultant to ensure compliance for locations that fail the quarterly inspection after a minimum of 30 days have passed;
  6. Holding corrective action meetings for foodservice establishments that fail the re-inspection;
  7. Managing re-inspections through a third party consultant to ensure that food safety violations and deficiencies outlined in the corrective action meeting have been addressed;
  8. Closing foodservice establishments that fail to correct the food safety violations and deficiencies outlined in the corrective action meeting;
  9. Re-instating foodservice establishments upon correction of outstanding food safety violations and deficiencies;
  10. Responding to complaints; and
  11. Escorting city and/or state health inspectors for locations without a licensed sanitarian.

The Foodservice Establishment Facility Manager is responsible for:

  1. Complying with applicable regulations;
  2. Maintaining a licensed ServSafe manager or supervisor on the location at all times during operating hours;
  3. Providing Food Handler training annually for all employees;
  4. Providing access to all facilities under his/her responsibility;
  5. Contacting Environmental Health and Safety when a City Health Inspector presents himself/herself for inspection for facilities without a licensed sanitarian;
  6. Providing Environmental Health and Safety with copies of citations or violations issued by the City’s Health Inspector within 24 hours;
  7. Processing payment for all fines;
  8. Correcting deficiencies discovered by the Chicago Department of Public Health or a third party consultant; and
  9. Notifying the appropriate Environmental Health and Safety of any establishment related issues affecting their ability to comply with the City of Chicago Food Code and any closures of an establishment.

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Purpose

The purpose of the foodservice establishment inspection program is to ensure the health and safety of faculty, staff, students, and visitors of the University by preventing foodborne illness caused by food stored, handled, or prepared at the University.

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Process

To ensure compliance with regulations, Environmental Health and Safety shall arrange a third party consultant to inspect all food establishments at the University that do not have a Sanitarian. At a minimum, all food establishments are inspected by a third party on a quarterly basis. All inspections shall be unannounced in order to simulate an inspection conducted by a City of Chicago Food Inspector.

The foodservice facility manager shall answer all reasonable and proper questions and permit the third party consultant and/or representative from Environmental Health and Safety to examine records of the establishment to obtain pertinent information relating to food, water, beverages, sanitation, and supplies received or used.

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Regular Quarterly Inspection

Foodservice establishments shall be inspected quarterly by a third party consultant. At the conclusion of the inspection, a representative from Environmental Health and Safety and the third party consultant shall conduct an exit interview with the foodservice facility manager before leaving. At this exit interview, all deficiencies discovered shall be discussed. The written report, which indicates any food safety violations discovered during the inspection, will be emailed to the foodservice facility manager once it is received from the third party consultant.

Foodservice establishments that receive a passing grade on the inspection will not be inspected again until the next regular quarterly inspection. Foodservice establishments that receive a failing grade on the inspection will have a minimum of 30 days to implement the corrective action plan before a re-inspection will take place.

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Re-Inspection

After a minimum of 30 days, foodservice establishments that failed their regular quarterly inspection will be re-inspected by a third party consultant. At the conclusion of the inspection, a representative from Environmental Health and Safety and the third party consultant shall conduct an exit interview with the foodservice facility manager before leaving. At this exit interview, all deficiencies and food safety violations discovered shall be discussed. The written report, which indicates any food safety violations discovered during the inspection, will be emailed to the foodservice facility manager once it is received from the third party consultant.

Foodservice establishments that receive a passing grade on the re-inspection will not be inspected again until the next regular quarterly inspection. Foodservice establishments that receive a failing grade on the re-inspection shall schedule a corrective action meeting with Environmental Health and Safety, the foodservice establishment facility manager, and the foodservice establishment facility manager’s supervisor. Other meeting attendees shall be included on a case by case basis.   

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Corrective Action Meeting

At the meeting, the reports for the failed regular quarterly inspection and the failed re-inspection will be reviewed. The food safety violations and deficiencies outlined in the two reports will be discussed and a corrective action plan will be created in order to resolve the food safety violations and deficiencies. The foodservice establishment will have a minimum of 30 days to make the corrections outlined in the plan before being inspected by a third party consultant.

Foodservice establishments that receive a passing grade on the inspection will not be inspected again until the next regular quarterly inspection. Foodservice establishments that receive a failing grade on the inspection may be subject to closure or partial closure at the discretion of Environmental Health and Safety.

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Closure

Upon approval from the Executive Director of Environmental Health and Safety, or Senior Environmental Health and Safety Specialist in his/her absence, to suspend the operation of a foodservice establishment, Environmental Health and Safety shall ensure that all foodservice operations at the establishment cease immediately. The Executive Director of Environmental Health and Safety, or Senior Environmental Health and Safety Specialist in his/her absence, shall notify the foodservice facility manger, the foodservice facility manager’s supervisor, the building manager, and the Office of Legal Counsel that the establishment shall be closed until the food safety violations and deficiencies are corrected. Environmental Health and Safety shall post a “Notice of Closure” on the door of the foodservice establishment. It shall be a violation of University policy for any person, other than a representative from Environmental Health and Safety to remove this “Notice of Closure”.

An establishment may be re-instated when a re-inspection conducted by a third party consultant indicates full compliance. To arrange a re-inspection, the foodservice facility manager shall contact Environmental Health and Safety at 773.702.9999 to request such a re-inspection. The findings shall be reported to the foodservice facility manager, the foodservice facility manager’s supervisor, the building manager of the foodservice establishment, and the Office of Legal Counsel. The Executive Director of Environmental Health and Safety, or Senior Environmental Health and Safety Specialist in his/her absence, shall then decide if the establishment will be re-instated. If the establishment is re-instated, a representative from Environmental Health and Safety shall remove the “Notice of Closure”.

Environmental Health and Safety shall be notified immediately for any establishment closed by the City of Chicago Public Health Department. 

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Partial Closure

In any instance in which a foodservice establishment’s operation is closed, a representative from Environmental Health and Safety may recommend closure of the portion of the food establishment which created a public health hazard and allow the remaining portion of the establishment to remain open for business. If the Executive Director of Environmental Health and Safety, or Senior Environmental Health and Safety Specialist in his/her absence, determines that a partial closure does not jeopardize public health or safety, food can be catered to the establishment and served, but not prepared on-site.

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Progressive Resolution Process

Foodservice establishments are subject to progressive resolution for failure to operate in a state of compliance with applicable health regulations promulgated by the Chicago Department of Public Health. Foodservice establishments failing to correct concerns identified on any inspection report shall be escalated appropriately for resolution. Each identified concern shall be corrected prior to the re-inspection date.

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Guidance Documents

Food Establishment Inspection Program Guidance Document

Recognized Student Organizations (RSO) Food Policies

University of Chicago Athletics Concenssions Sanitary Expectations

Reviewed: January 2018

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