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FFT@350, LLC

350 N ORLEANS ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

FFT@350, LLC has been inspected 12 times by Chicago Department of Public Health since April 1, 2011. The most recent inspection, on April 3, 2018, 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, Food source, labelling and allergens and Pests.

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 2 times across 2 separate inspections, most recently on November 15, 2016. 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 2 times across 2 separate inspections, most recently on June 12, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 24, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 2, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 2, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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

    2 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND HAND SINK NOT PROPERLY MAINTAINED AT THIS TIME. DURING INSPECTION FOUND THE HAND SINK NEXT TO THE 3-COMP SINK IN THE REAR PREP AREA AT 74.0 F DEGREES AND WITH A LEAKING PIPE UNDER THE WASH BOWL AT SAME. INSTRUCTED MANAGER THAT HAND SINKS MUST MAINTAIN A MINIMUM OF 85.0 DEGREES AND BE WELL MAINTAINED AT ALL TIMES. MUST REPAIR WITHIN 2 DAYS FROM TODAY 8/3/2017.INSTRUCTED MANAGER TO USE THE HAND WASHING SINK LOCATED NEXT TO THE ENTRANCE WAY INTO THE REAR PREP AREA WHICH IS WITHIN 10 FEET FROM ABOVE.CRITICAL CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND A DIRTY GRIMMY ICE CHUTE AT THE ICE MACHINE ACROSS FROM THE SODA REACH-IN COOLER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
  4. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES INSIDE GRAB AND GO COOLER- CHICKEN SALAD AT 49.2 F, YOGURT AT 49.6 F, TUNA AT 49.2 F, PARFAIT AT 49.0 F, CREAM CHEESE AT 49.0 F AND EGGS AT 49.0 F. HOWEVER FOUND SAID GRAB AND GO COOLER AMBIENT AIR TEMPERATURE AT 40.8 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPRATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRIITCAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND DISHWASH AREA EXPOSED HANDWDASH BOWL SPLASH GUARD NOT ATTACHED. MUST ATTACH DISHWASH AREA EXPOSED HANDWASH BOWL SPLASH GUARD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SPILLS AND FOOD BUILD UP INSIDE CABINETS AT ALL FRONT PREP AREAS. MUST CLEAN INTERIOR OF CABINETS AND MAINTAIN.
  5. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD/DUST BUILD UP ON VENTILATION HOOD FILTERS AT SERVICE PREP AREA ALSO OBSERVED FOOD BUILD UP ON SHELVES AT PREP AREAS. MUST CLEAN VENTILATION HOOD FILTERS AND ALL SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD DEBRIS ON MAIN PREP AREA FLOOR/ALONG WALLS AND CORNERS. INSTRUCTED MANAGER TO KEEP FLOOR CLEAN THROUGHOUT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO SPLASH GUARD BETWEEN DISHWASH EXPOSED HANDWASH BOWL AND PREP TABLE ALSO SERVICE PREP AREA 1-COMPARTMENT SINK DRAINING VERY SLOWLY. MUST MAINTAIN 1-COMPARTMENT SINK DRAIN PIPE AND PROVIDE SPLASH GUARD BETWEEN DISHWASH EXPOSED HANDWASH BOWL AND PREP TABLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SALAD PREP COOLER MISSING THERMOMETER ALSO METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR COOLER AND CALIBRATE METAL STEM THERMOEMTER FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE WALK IN COOLER, AND ALL BULK FOOD CONTAINERS WITH DRY FOODS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE EXPOSED HAND SINK AND THE TWO COMPARTMENT SINK IN THE KITCHEN DISH WASHING AREA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL ITEMS/ARTICLES UNDER THE DRY FOOD STORAGE SHELVINGS MUST BE ELEVATED OFF THE FLOOR,(STORE THEM ON THE SHELVINGS).
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    1 infraction

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 30 FLYING INSECTS ON WALLS AND CEILING PANELS AT THE REAR AND FRONT FOOD PREP AREAS. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED MANAGEMENT TO CONSULT WITH PEST CONTROL. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.
  9. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED HAND WASH SINK AT THE STACK PREP AREA INACCESSIBLE WITH GARBAGE CAN AND A DUDLEY WITH BOXES OF PRODUCE AND PERSONAL ITEMS. INSTRUCTED TO MAKE ALL HAND WASH SINKS ACCESSIBLE. MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE GARBAGE CONTAINER AND THE DUDLEY. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO SOAP AND PAPER TOWEL AT THE EXPOSED HAND WASH SINK OF THE COFFEE STATION AND NO PAPER TOWEL AT THE HAND WASH SINK OF THE FLAME PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT HAND WASH SINKS AT ALL TIMES. MANAGER IMMEDIATELY HAD EMPLOYEES GO GET SOAP AND PAPER TOWEL AND INSTALL AT THE SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED ASSORTED FOOD ITEMS AT THE DISPLAY AREA (CONDIMENTS, BAGELS,CUPS OF LEMON AND LIME ETC) NOT PROTECTED FROM THE ELEMENT. (PREVIOUSLY WARNED). INSTRUCTED TO ALWAY HAVE A PROTECTIVE COVER OVER FOOD ITEMS DURING DISPLAY TO PREVENT CONTAMINATION. MANAGER IMMEDIATELY REMOVED ALL FOOD ITEMS AND DISPOSED OF. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER OR ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED(SOUPS,SALAD,CHICKEN,HAMBURGERS ETC). MANAGER ARRIVED AND PRESENTED BUT A PHOTO COPY OF CERTIFICATE THAT IS NOT ACCEPTABLE. INSTRUCTED TO ALWAYS HAVE A FOOD MANAGER AND A CITY OF CHICAGO CERTIFICATE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SELF SERVICE CONDEMENTS KEPT A WAY FROM SNEEZE GUARD, INSTRUCTED TO KEEP UNDER AFOOD SHIELD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • WALK-IN COOLER FRAN COVER AND INSULATION PIPES WITH HEAVY DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WEAK HOT WATER PRESSURE AT DISH AREA HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
  11. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRE-PACKAGED FOOD IN 'TO-GO' CONTAINERS MUST BE DATED & LABELED (NAME/ADDRESS OF BUSINESS & INGREDIENTS). All food not stored in the original container shall be stored in properly labeled containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. THE SNEEZEGUARDS MUST EXTEND TO THE CONDIMENST SECTION OF THE BREAKFAST OR SALAD BARS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ANY STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR, FOR EASY ACCESS TO CLEANING/PEST MONITORING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  12. License

    0 infractions

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