JUST SALAD Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED COLD HOLDING REFRIGERATOR WITH POTENTIALLY HAZARDOUS FOODS INSIDE (CHOPPED GREENS) NOT MAINTAINING A PROPER COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE TEMPERATURE OF SAID COOLER DURING THE INSPECTION WAS 52F. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. SAID COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHOPPED GREENS) BEING HELD AT IMPROPER COLD HOLDING TEMPERATURES; 5 LBS OF CHOPPED KALE AT 57F, 5 LBS OF SPINACH AT 58F, 10 LBS OF CHOPPED ROMAINE LETTUCE BETWEEN 54-58F, 2 LBS OF CHOPPED KALE AND SPINACH AT 57F, AND OBSERVED 5 LBS OF SOUP BEING HELD AT IMPROPER HOT HOLDING TEMPERATURES BETWEEN 125.6F-129.2F. PER MANAGER ALL POTENTIALLY HAZARDOUS FOODS DISCARDED VALUED AT $500. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID POTENTIALLY HAZARDOUS FOODS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AND ALL HOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHOPPED GREENS, SLICED TOMATOES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR OVER 24 HOURS AND OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHOPPED GREENS, SLICED TOMATOES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR OVER 24 HOURS AND OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.