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ARAMARK NUVEEN INVESTMENTS CAFE

333 W WACKER DR, CHICAGO, IL 60606 · Restaurant

Inspection summary

ARAMARK NUVEEN INVESTMENTS CAFE has been inspected 12 times by Chicago Department of Public Health since August 31, 2010. The most recent inspection, on October 4, 2019, found no infractions.

4 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on April 23, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 19, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 4 separate inspections, most recently on June 8, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on May 9, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on June 8, 2017. For example: FOOD HANDLER REQUIREMENTS MET

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 3. 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
    • 7. 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
    • 11. 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.
  4. Canvass

    3 infractions

    • 31. 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.
    • 33. 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.
    • 45. 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.
  5. Canvass

    1 infraction

    • 38. 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.
  6. Canvass

    1 infraction

    • 34. 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.
  7. Canvass

    3 infractions

    • 30. 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.
    • 33. 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.
    • 35. 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.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    3 infractions

    • 11. 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.
    • 21. * 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.
    • 34. 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.
  10. Canvass

    3 infractions

    • 33. 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.
    • 34. 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.
    • 38. 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.
  11. Canvass

    2 infractions

    • 3. 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.
    • 34. 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.
  12. Canvass

    0 infractions

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