JUST SALAD Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BOTH ALL GENDER WASHROOMS. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.3-74.1F. OBSERVED COLD TCS FOODS, CHICKEN(47.8-52.1F), CHICKEN TENDERS(50.5F), FETA CHEES CRUMBLES(53.4F), SHREDDED CHEDDAR CHEESE(54.0F), CHICKEN NOODLE SOUP(52.2-57.2F), PUMPKIN BISQUE CONTAINS MILK(49.1-55.8F), RAW EGG IN SHELL(51.7-57.4F), SHREDDED ROMAINE SALAD(62.2-74.1F), ROASTED CORN(47.3-49.3F), ROASTED MUSHROOMS(64.8F), EDAMAME(53.2-55.8F), PECORINO CHEESE(50-9-53.2F) AND PARMESAN CHEESE(52.2-58.1F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $1000 WEIGHING 250LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN COOLER AT AN IMPROPER AMBIENT TEMPERATURE OF 63.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON WALK IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN COOLER AT AN IMPROPER AMBIENT TEMPERATURE OF 63.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON WALK IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

This violation was corrected during the inspection.