PASS W/ CONDITIONS
Risk 1 (High)
JUST SALAD Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 11, 2018
Complaint Re-Inspection
License #2447096
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #28
CRITICAL
Violation Details
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED PREVIOUS INSPECTION REPORT SUMMARY FROM INSPECTION DATED 6/5/18 NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED TO ALWAYS MAKE INSPECTION REPORT SUMMARY VISIBLE TO ALL CUSTOMERS AT ALL TIMES. MANAGER POSTED THE PREVIOUS INSPECTION REPORT SUMMARY DURING THE RE-INSPECTION. SERIOUS VIOLATION 7-42-010(B)
Why This Matters
Unpasteurized products can contain dangerous pathogens.
Food Code Requirement
Only pasteurized dairy and eggs in certain situations; no prohibited foods.
Specific Requirements
Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.
CDPH Food Code: Section 3-401.11
Violation #30
CRITICAL
Violation Details
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.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #30
CRITICAL
Violation Details
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.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection