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SODEXO@FEDERAL RESERVE BANK-61029001

230 S LA SALLE ST, CHICAGO, IL 60604 · CAFETERIA

Inspection summary

SODEXO@FEDERAL RESERVE BANK-61029001 has been inspected 8 times by Chicago Department of Public Health since January 23, 2018. The most recent inspection, on May 7, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 4 times across 2 separate inspections, most recently on May 8, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on June 17, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on June 17, 2025. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 January 10, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on January 10, 2023. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 2-3 CUTTING BOARDS WITH DEEP GROOVES AND SPLITTING ON THE SURFACE. INSTRUCTED TO REFINISH OR REPLACE.
  2. Complaint

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 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
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY TO EAT TCS FOODS IN WALK-IN COOLER NOT DATE MARKED SUCH AS SOUP. INSTRUCTED THE PERSON IN CHARGE THAT ALL READY TO EAT TCS FOODS HELD FOR 24 HOURS MUST BE PROPERLY DATE MARKED WITH THE DATE THE FOOD WILL BE SOLD, DISCARDED OR CONSUMED. PRIORITY FOUNDATION 7-38-005.
  3. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Ice scoop holder pooling water at bottom, instructed to keep in a dry clean holder.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Ice maker interior surfaces not clean, noted a gray film forming on interior surfaces, instructed to clean and maintain.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • No record for food handlers certificate for kitchen staff, instructed to have all kitchen staff to obtain food handler's certificate.
  4. Complaint

    0 infractions

  5. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12(A) OBSERVED A HAND WASHING SINK AT AN INADEQUATE HOT WATER TEMPERATURE OF 92.5F DURING THE INSPECTION LOCATED AT THE STARBUCKS/DELI SANDWICH FOOD PREP AREA. INSTRUCTED ALL HAND WASHING SINKS MUST MAINTAIN 100F AT ALL TIMES. ON SITE ENGINEER ADJUSTED THE TEMPERATURE AND BY THE END OF THE INSPECTION SAID HAND WASHING SINK WAS MAINTAINING AN ADEQUATE HOT WATER TEMPERATURE. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD AT INADEQUATE COLD HOLDING TEMPERATURE; OBSERVED ABOUT 6 LBS OF CHICKEN CEASAR WRAPS AT AN INADEQUATE COLD HOLDING TEMPERATURE RANGING FROM 49F-54F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE NOR A CONSUMER ADVISORY SIGN ON THE MENU FOR ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF HAMBURGERS). INSTRUCTED TO PROVIDE A DISCLOSURE FOR EACH ITEM AND POST A CONSUMER ADVISORY. MANAGER CORRECTED DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED A 2 DOOR PREP COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 52F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED THE MANAGER WITHOUT A HAIR RESTRAINT AND A FOOD HANDLER WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE EFFECTIVE HAIR RESTRAINT WHILE IN THE FOOD PREP AREA AND WHILE SERVING FOOD AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED ONE OF TWO HAND WASHING SINKS NOT PROPERLY TURNING ON IN THE EMPLOYEE'S WOMEN'S TOILET ROOM. INSTRUCTED TO REPAIR.
  6. Canvass

    0 infractions

  7. Canvass

    7 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INTERIOR OF ICE MACHINE WITH SMALL LIGHT PINK FILM. INFORMED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5)OBSERVED GRAB AND GO ITEMS QUINOA SALAD, FURIT, PASTRYS,DESERTS, ETC MISSING REQUIRED LABEL INFORMATION ALLERGEN, WEIGHT, INGREDENTS ETC. INFORMED PERSON IN CHARGE TO PROVIED PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PASTRYS, DESERT, HOUSE DRESSING GRAB AND GO MISSING REQUIRED LABEL INFORMATION ALLERGEN, WEIGHT, INGREDENTS ETC. INFORMED PERSON IN CHARGE TO PROVIED PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN FOOD PREP KITCHEN HEAVILY SCORED WITH DEEP GROOVES AND STAINS. MUST REPLACE AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED OUTSIDE AND INSIDE OF EQUIPMENT IN FOOD PREP KITCHEN WITH ACCUMULATION OF FOOD DEBRIS FRYERS, OVEN, GRILL, ETC. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS WITH ACCUMULATION OF FOOD DEBRIS UNDER FOOD STATION IN FRONT IF FACILITY. MUST DETAIL CLEAN AND MAINTAIN
  8. License

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL INSIDE ICE MACHINE HAS SLIGHT -BUILD UP.INSTRUCTED TO CLEAN/MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT 2- COMP SINK NEAR WALK IN COOLERS. INSTRUCTED TO REPAIR.

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