SALAM RESTAURANT Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed the front prep 2 door cooler at 53.0f and the rear prep 3 door cooler at 56.2f. Tagged both coolers held for inspection by CDPH. Instructed facility to repair and maintain both at 40f or below. Critical citation issued 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: Found food at improper temperatures: In the front 2 door prep cooler- 5lbs of lettuce at 49.2f, 5lbs of sliced tomatoes at 55.7f, 20lbs of hummus at 52.0f, 10lbs of baba ganoush at 52.6f. In crockpots set on "keep warm" mode- 5lbs of lentil soup at 67.2f and 5lbs of beans at 68.7f. In the rear prep 3 door cooler- 170lbs of chicken at 52.8f, 40lbs of beef at 50.f, 0.5lbs of milk at 54.6f, 22lbs of cheese at 49.0f, 10lbs of gyros at 52.6f, 2lbs of turkey at 50.3f, 10lbs of cut tomatoes at 61.1f, 10lbs of lentil soup at 64.3f, 10lbs of yogurt at 63.3f, 15lbs of cut lettuce at 60.8, 15lbs of hummus at 52.7f, 15lbs of baba ganoush at 52.6f. Operator discarded and denatured all 369.5lbs of food, valued at $700 as stated by operator. Instructed to maintain all potentially hazardous foods at 40f or below or 140f and above and to rapidly reheat all foods to 165f. Critical citation issued 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Observed no soap in the employee restroom and no paper towels at the exposed handsink in the dish area. Instructed to maintain soap and paper towels at handsinks at all times. Facility installed at time of inspection. Also observed the employee restroom faucet to be missing causing water to shoot straight up when turned on, thus making the sink inoperable. Instructed facility to repair and maintain so sink functions properly. Critical citation issued 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from report # 1516129, dated 1-21-15: Violation 34- "FLOOR IN PREP AREA ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY." Violation 38- "LEAKING FAUCET FROM 3 COMPARTMENT SINK, INSTRUCTED TO REPAIR." Violation 45- "NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE." Instructed to comply with all and maintain. Serious citation issued 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Instructed facility to clean and maintain all refrigeration units including gaskets.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed grease accumulation on the wall and exhaust hood near the cooking equipment in the front prep area. Instructed facility to clean and maintain. Observed the ceiling in the dish area to be dirty. Instructed facility to clean and maintain.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Observed a light not working in the dish area. Instructed facility to repair and maintain.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed the dish area exposed handsink to have a leak at the faucet. Instructed facility to repair and maintain.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed the dish area exposed handsink to have a leak at the faucet. Instructed facility to repair and maintain.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.