SALAD HOUSE INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FRONT SALAD TOPPINGS COOLER HOLDING IMPROPER TEMPERATURE OF 44-51 DEGREES F, WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. INSTRUCTED THAT COLD HOLDING EQUIPMENT MUST BE MAINTAINED AT 40 DEGREES F OR BELOW. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. 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 THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED IN THE FRONT SALAD TOPPINGS COOLER AT IMPROPER TEMPERATURES: EGGS, 48 DEGREES F; CUT TOMATO, 60 DEGREES F; BEANS, 56 DEGREES F; CORN, 50 DEGREES F; CHEESES, 49-51 DEGREES F; VARIOUS FLAVORS OF CHICKEN, 47-48 DEGREES F; TOFU, 46 DEGREES F; DELI MEAT, 49 DEGREES F; PEAS, 53 DEGREES F; OPERATOR VOLUNTARILY DISCARDED AND DENATURED 15 LBS OF PRODUCT WORTH $100. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS AND BROOMS STORED ON THE FLOOR IN THE MOP CLOSET. INSTRUCTED THAT ALL CLEANING EQUIPMENT MUST BE STORED INVERTED OR 6 INCHES OFF THE FLOOR.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS AND BROOMS STORED ON THE FLOOR IN THE MOP CLOSET. INSTRUCTED THAT ALL CLEANING EQUIPMENT MUST BE STORED INVERTED OR 6 INCHES OFF THE FLOOR.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.