APR 26
2018
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
ARAMARK NUVEEN INVESTMENTS CAFE.
YOUR CALL. 65/100
333 W WACKER DR · LOOP, CHICAGO
Last inspected April 26, 2018 · passed
8 of 11 inspections passed, 2 failed, 1 passed with conditions. 5 critical violations across the record.
THE NUMBERS
INSPECTIONS
11
8 passed · 1 w/ conditions · 2 failed
VIOLATIONS
19
includes 5 critical
RECORDS COVER
7 YEARS
since Aug 2010
INSPECTION HISTORY
APR 232018FAILED3 violations3 CRITICALDETAILS
APR 23
2018
FAILED
3 violations3 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES. OBSERVED 7- TURKEY SAUSAGE AT 117.2F,APPROX 4-LBS PORK SAUSAGE AT 129.0F , 3-LBS OF POTATOES AT 106.0F ON HOT HOLDING SERVICE AREA. INSTRUCTED TO MAINTAIN HOT FOODS AT 140.0F OR HIGHER. FOOD REMOVED AND DISCARDED BY MANAGER COST APPROX $ 20.00-CDI. CRITICAL VIOLATION 7-38-005A
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
OBSERVED NO COLD WATER AT BOTH FAUCETS OF 3- COMPARTMENT SINK. COLD WATER TEMPERATURE 142.0F. INSTRUCTED TO REPAIR, PROVIDE COLD WATER AT FAUCETS BY REINSPECTION. CRITICAL VIOLATION 7-38-030
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STAFF. HAND SINKS IN EMPLOYEES WASHROOM TEMPERED WATER TEMPERATURE 58.0F IN WOMENS AND 56.0F IN MENS WASHROOM. ALSO TEMPERED WATER TEMPERATURE , ( HOT) AT ALL 3 HAND SINKS RANGED FROM 132.0F-148.0F. INSTRUCTED TO REPAIR FOR ADEQUATE HAND WASHING FOR EMPLOYEES. INSTRUCTED TO PROVIDE WATER TEMPERATURE AT 85.0F BY REINSPECTION. CRITICAL VIOLATION 7-38-030.
JUN 82017PASSED3 violationsDETAILS
JUN 8
2017
PASSED
3 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
FOUND MULTI-PURPOSE UTENSILS (SPOONS, FORKS, AND KNIVES) IN DINING AREA IMPROPERLY STORED. INSTRUCTED PROPERLY STORE ABOVE STATED UTENSILS WITH THE HANDLES UP AT ALL TIMES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND GRAYISH DEBRIS AT CORNERS OF INTERIOR ICE MACHINE IN THE KITCHEN. MUST CLEAN, SANITIZE AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
FOUND FOOD HANDLERS WIHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATE AT THIS TIME. INSTRUCTED ALL STAFF OBTAIN IDPH FOOD HANDLER'S CERTIFICATES WITHIN 30 DAYS OF HIRE.
DEC 222016PASSED1 violationDETAILS
DEC 22
2016
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
EXPOSED HAND SINK AT FRONT PREP AREA HAS LOW WATER PRESSURE.MUST REPAIR. ALSO MONITOR TEMPERED WATER AT KITCHEN AND DISH WASHING HAND SINKS.
MAY 92016PASSED1 violationDETAILS
MAY 9
2016
PASSED
1 violationDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR AREA IN FRONT OF GREASE TRAP AT DISH MACHINE NEED REGROUTING.MUST REPAIR.
show all 11 inspections →
OCT 192015PASSED3 violationsDETAILS
OCT 19
2015
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED.INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USE BY DATE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NOTED FOOD CRUMBS AND DEBRIS INSIDE 2 DOOR FREEZER UNIT AT THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
NOTED DUSTY CEILING AND FANS INSIDE THE REAR UTILITY CLOSET AND FRONT PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
MAY 22014FAILED3 violations1 CRITICALDETAILS
MAY 2
2014
FAILED
3 violations1 CRITICALDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
BOTH EXPOSED HAND WASH SINKS IN KITCHEN AREA IN POOR REPAIR. SENSORS FOR WATER RELEASE ARE NOT WORKING. INSTRUCTED TO HAVE REPAIRED WITHIN 48HRS. CRITICAL VIOLATION 7-38-030 ISSUED.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(i.e. SOUPS, CHICKEN, DELI SANDWICHES, PIZZA ETC.)ARE BEING PREPARED, HANDLED AND SERVED. INSTRUCTED SAME MUST BE ON PREMISES AT ALL TIMES. SERIOUS VIOLATION 7-38-021 ISSUED.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR BEHIND FRONT SERVICE COUNTER, IN KITCHEN PREP AREA AND BEHIND HEAVY EQUIPMENT IN GRILL AREA.
JUN 202013PASSED3 violationsDETAILS
JUN 20
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND SANITIZE INTERIOR OF 1DR COOLER AT THE FRONT MAIN COOKING LINE TO REMOVE CRUMBS AND OTHER FOOD DEBRIS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOORS AT ALL CORNERS IN THE KITCHEN TO REMOVE CRUMBS AND FOOD DEBRIS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INCREASE THE WATER PRESSURE AT THE EXPOSED HAND WASHING SINK NEXT TO THE DISH MACHINE.
AUG 22011PASS W/ CONDITIONS2 violations1 CRITICALDETAILS
AUG 2
2011
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 54.0 F AND 57.0 F- HAM, CHEESE, EGGS, POTATOES, CUT PAPYAS, GRILLED VEGETABLES AND COOKED NOODLES. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. ALL THE ABOVE FOODS HELD INSIDE SALAD COOLER WHICH HAD AMBIENT AIR TEMPERATURE AT 39.0 F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. FOODS DISCARDED WEIGHT- 10 LBS, VALUED AT $33.00.
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. OBSERVED ACCUMULATED DIRT BUILD UP INSIDE FLOOR DRAINS IN PREP AREA. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →