Canvass
Nov 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 17, 2025 · Original Source
Restaurant · Chicago, IL
The Exchange
71 S Wacker Dr
Last inspected Nov 17, 2025 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsCanvass Re-Inspection
Oct 28, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 28, 2024 · Original Source
Canvass
Oct 16, 2024
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
FOUND FRONT PREP HANDWASHING SINK WATER TEMPERATURE AT 75F. ALSO NOTED 1 OUT OF 3 HAND WASHING SINKS WATER TEMPERATURE LOCATED IN REAR PREP AT 73F AND ANOTHER SINK WITHOUT RUNNING WATER AT ALL. INSTRUCTED TO PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, RICE, BEEF) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 98F - 110F STORED IN HOT HOLDING UNIT LOCATED IN PREP AREA. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 30 LBS $300. INSTRUCTED TO MAINTAIN A MINIMUM HOT HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TUNA, CHICKEN, SALMON, TURKEY) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 55F - 59F LOCATED IN THE REACH IN COOLER (BELOW GRILL), AND SANDWICH STATION COLD HOLDING UNIT. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 90 LBS $300. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED SANDWICH STATION COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT TIME OF INSPECTION. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Chicago Department of Public Health, Oct 16, 2024 · Original Source
Canvass
Dec 6, 2023
Pass
6 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN CHICKEN IN A CONTAINER SITTING IN STAGNANT WATER. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE INTERIOR OF THE NOT IN USE ONE DOOR COOLER LOCATED IN THE REAR AREA NEAR THE WALK-INS TO HAVE FOOD DEBRIS AND SPLASH. INSTRUCTED TO DETAIL CLEAN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED BURNT OUT LIGHT BULBS IN THE REAR DRY STORAGE AREA AND THE WALK-IN FREEZER. INSTRUCTED TO REPLACE AND MAINTAIN AT ALL TIMES.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED A LEAK AT THE FAUCET OF THE TWO COMPARTMENT SINK LOCATED IN THE REAR PANTRY AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CLUTTER STORED THROUGHOUT UNUSED COOLERS ON SITE. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Dec 6, 2023 · Original Source