SIMPLY SOUPS SALADS & SANDWICHES Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOLLOWING COOLERS NOT MAINTAINING PROPER TEMPERATURE, TWO-DOOR REACH-IN COOLER 46.9F, PEPSI REACH-IN COOLER 47.2F, PREP COOLER ALONG NORTH WALL 53.2F(TOP)AND 57.8F(BOTTOM). INSTRUCTED MANAGER TO REPAIR, COOLERS MUST MAINTAIN 40F OR BELOW. ALL COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A

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: FOLLOWING FOOD STORED IN REACH-IN COOLERS AT IMPROPER TEMPERATURE RAW CHICKEN 55F-72.3F, SLICED TOMATOES 64F, SLICED CORNED BEEF 54.6F, COOKED CHICKEN 51.3F-53.4F, SLICED HAM 51.8F, SLICED TURKEY 50.9F, SLICED ROAST BEEF 48.9F, COOKED GROUND TURKEY 48.9F, COOKED JERK SALMON 47.9F, BROCCOLI CHEDDAR SOUP 46.4F, CHOPPED CHCKEN 46.3F, DICED TOMATOES 45.7F, CHOPPED HAM 45F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 50LBS AND $100 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN FAN GUARDS AND BASES OF ALL COOLERS AND FREEZERS.

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: CLEAN WALL VENT ABOVE 3-COMPARTMENT SINK AND ALL CEILING VENTS(DUST BUILDUP). CLEAN WALLS BEHIND PANINI MACHINES. REPLACE STAINED CEIING TILES IN LOBBY.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. PROPERLY ORGANIZE ALL COOLERS TO ALLOW FOR PROPER AIR CIRCULATION.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.