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SODEXHO- IIT

3241 S FEDERAL ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

SODEXHO- IIT has been inspected 8 times by Chicago Department of Public Health since July 10, 2014. The most recent inspection, on March 2, 2021, found no infractions.

2 of 8 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, Cleaning and sanitizing and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on September 22, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 25, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 September 21, 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 8 times across 5 separate inspections, most recently on September 1, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 5 separate inspections, most recently on March 25, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

8 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT AND INTERIOR BOTTOM OF THE FRYER NEED CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE WALLS AND FLOORS BEHIND AND UNDER COOKING EQUIPMENT NEED CLEANING; CLEAN WALLS AND FLOORS.
  4. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN DUST BUILD-UP AT FAN IN WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN DRY FOOD STORAGE AREA.
  5. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND THE SANDWICH PREP COOLER (IN TALONS) AT IMPROPER AIR TEMPERATURE OF 50F. MANAGERS DISCOVERED THAT UNIT HAD BEEN UNPLUGGED BY MAINTENANCE WHEN THEY RETRIEVED ANOTHER PIECE OF EQUIPMENT EARLIER THAT MORNING. ONCE UNIT WAS PLUGGED BACK IN THE AMBIENT AIR TEMPERATURE WAS AT 39F. CRITICAL VIOALATION ISSUED 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS IN THE COOLER MENTIONED IN VIOLATION #2 RANGING FROM 44.1F TO 47.0F. FOODS INCLUDED: TUNA, COOKED EGGS, DELI MEATS, SLICED TOMATOES, CREAM CHEESE, COOKED VEGETABLES, MAYO AND SLICED CHEESE. ALL ITEMS WERE DISGARDED BY MANAGER. 29 POUNDS VALUED AT $58.00. CRITICAL VIOLATION ISSUED 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT IN HERMAN HALL KITCHEN AND MAINTAIN. MUST CLEAN THE BOTTOM INTERIOR OF THE HOT HOLDING UNIT IN TALONS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS UNDER AND AROUND THE COOKING EQUIPMENT IN THE HERMAN HALL MAIN KITCHEN (BASEMENT) TO REMOVE PARTICLES AND GREASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE WALLS AROUND AND BEHIND THE COOKING EQUIPMENT IN THE HERMAN HALL KITCHEN TO REMOVE SPLATTER AND GREASE OBSERVED.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISPOSABLE FOOD CONTAINERS NOT STORED PROPELY IN CATERING STORAGE ROOM. INSTRUCTED TO KEEP IN SEALED BAGS OR CONTAINERS PROTECTED FROM CONTAMINATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT BEHIND 1ST FLOOR KITCHEN BEHIND PREP TABLES, INSTRUCTED TO INSTALL A DURABLE SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN CATERING WALK-IN COOLER, INSTRUCTED TO PROVIDE.
  7. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENING ON CEILING OF WALK-IN FREEZER IN FRONT OF FANS; MANAGER STATES A WORK ORDER IS IN PLACE FOR REPAIR.
  8. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HANDSINK OBSERVED IN ROOM WHERE THREE COMP SINK LOCATED; MUST INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR SURFACES OF FRYER AND EXTERIOR SURFACES OF OTHER COOKING EQUIPMENT WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER FRYER AT COOKING EQUIPMENT STATION TO REMOVE GREASE OBSERVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ONE SET OF VENTS ABOVE COOKING EQUIPMENT NEED CLEANING; CLEAN. SOME LIGHT DUST OBSERVED ON FAN COVERS IN WALK-IN COOLERS; CLEAN. MUST SEAL OPENING ON CEILING OF WALK-IN FREEZER IN FRONT OF FANS; MANAGER STATES A WORK ORDER IS IN PLACE FOR REPAIR.

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