FAIL
Risk 1 (High)
FFT AT ORD LLC Fails Health Inspection - Chicago Restaurant
FFT AT ORD LLC
(AKA: UNITED EMPLOYE CAFETERIA (CONCOURSE C BY ESCALATOR)
10000 W OHARE ST, CHICAGO 60666
Restaurant
October 15, 2026
Complaint
License #2961506
3
Total Violations
2
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on October 15, 2026. The inspection type was "Complaint" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ICE CHUTE ON COCA-COLA MACHINE WITH BLACK BUILD UP ON INTERIOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 49-63 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1/8 POUND OF CHICKEN 2 POUNDS CREAM CHEESE SPREAD, AND 1 POUND TUNA ($40) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 49-63 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1/8 POUND OF CHICKEN 2 POUNDS CREAM CHEESE SPREAD, AND 1 POUND TUNA ($40) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection