PASS W/ CONDITIONS
Risk 1 (High)
SODEXO@FEDERAL RESERVE BANK-61029001 Gets Conditional Pass on Health Inspection - Chicago Cafeteria
June 17, 2025
Complaint
License #2560852
2
Total Violations
2
Critical
Inspection Summary
This cafeteria was inspected by the Chicago Department of Public Health on June 17, 2025. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT RUNNING WATER AT DISHWASHING HANDWASHING SINK TEMPERATURE 125.2F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F-120F AT ALL HAND WASH SINKS. ENGINEER ABLE TO TURN DOWN TO 104.4. PRIORITY FOUNDATION VIOLATION 7-38-030 C CITATION ISSUED
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT RUNNING WATER AT DISHWASHING HANDWASHING SINK TEMPERATURE 125.2F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F-120F AT ALL HAND WASH SINKS. ENGINEER ABLE TO TURN DOWN TO 104.4. PRIORITY FOUNDATION VIOLATION 7-38-030 C CITATION ISSUED
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
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