SALONICA RESTAURANT Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED FOODS IN COOLERS AND FREEZERS.MUST LABEL BULK FOOD STORAGE CONTAINERS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN BOTH PREP AREAS,IN BASEMENT STORAGE AREA.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON ALL PREP COOLERS,REACH IN COOLERS THROUGHOUT,MISSING KNOB ON SOUP KETTEL,TORN BOOTH SEATS,DAMAGED LIDS ON FOOD STORAGE CONTAINERS IN BASEMENT.MUST PROVIDE LOCKS ON COOLERS AND ICE BINS IN WALK WAY TO TOILETROOM & REAR DINING AREA,WOOD SURFACE AT COUNTER TOP NEXT TO HAND SINK IN PREP AREA IN POOR REPAIR.MUST REMOVE RUST FROM ALL PREP TABLES,GRILL TABLES,STEAM TABLES,WALK IN COOLER & REACH IN COOLER SHELVES,LID OF CHEST FREEZER IN BASEMENT.MUST REMOVE FOIL FROM ALL SHELVING UNITS AND INSIDE OF PREP COOLER IN 1ST FL. KITCHEN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM ALL COOLERS,FREEZERS,PREP,GRILL & STEAM TABLES,FRYERS,SHELVING UNITS,COUNTER TOPS,MEAT SLICER,WHEEL BASES,,DISH RACKS,DISH MACHINE,COMPRESSOR AND FAN GUARDS WALK IN COOLERS,OVER HEAD SHELVES,PIPES OF COOKING EQUIPMENT,ALL UNUSED EQUIPMENT THROUGHOUT ESPECIALLY IN BASEMENT PREP AND STORAGE AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN BOTH PREP AREAS,REAR SERVICE COUNTER,WALK IN COOLER AND FREEZER.MUST REMOVE WATER FROM BASEMENT FLOOR AND KEEP DRY.MUST REMOVE RUST FROM FLOOR IN BASEMENT WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED FLOOR TILE IN 1ST FL. PREP AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN EXCESSIVE GREASE,FOOD DEBRI,DUST FROM WALLS IN PREP AREAS,DISH WASHING AREA,HOOD & FILTERS.MUST REMOVE MOLDED WALL BASES UNDER BASEMENT 3- COMP SINK.MUST REPAIR OR REPLACE DAMAGED AND STAINED CEILING TILES IN PREP AREA,THRESHOLD AT FRONT DOOR,GAP BETWEEN FLOOR AND WALL BASES UNDER DISH MACHINE,MISSING WALL TILE IN 1ST FL. PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE LIDS FOR BOTH SUMP PUMPS IN BASEMENT.MUST REPAIR OR REPLACE LEAKY FAUCET HANDLES AT 1ST FL. 3- COMP SINK.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE,ELEVATE,ORGANIZE MASSIVE AMOUNT OF UNUSED EQUIPMENT AND SUPPLIES IN BASEMENT.

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: MUST REMOVE,ELEVATE,ORGANIZE MASSIVE AMOUNT OF UNUSED EQUIPMENT AND SUPPLIES IN BASEMENT.

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.