SIMPLY SOUPS SALADS & SANDWICHES Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed Facility cold holding units not maintaining 40 degrees F or below. 2 door prep reach in cooler on north wall 49.1 degrees F, 2 door prep cooler on east wall 51.8 degrees F. Instructed person in charge to repair units and maintain proper cold holding temperatures of 40 degrees f or below. Tagged both units. 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: Observed potentially hazardous food not meeting temperature requirements of 40 degrees F or below. cut tomato 55.4F, chicken 56.7F, hard boiled eggs 48.9, salmon 53.6 in prep cooler on east wall, cooked pork 48.9F, chicken 51.1F cooked salmon 52.0F, turkey 44.6F in 2 door prep reach in cooler on north wall, wedding soup 53.6F, in 2 door reach cooler on south wall. Person in charge voluntary discarded food items. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed food handler utilized bare hand contact on ready to eat food, prepping sandwiches and handling clean cut leafy greens with bare hands. Food handler voluntary discarded food items contacted with bare hands. Critical Violation 7-38-010A

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Observed previous minor violation not corrected from previous inspection 2098652 performed on 10-12-17. #35 CLEAN WALL VENT ABOVE 3-COMPARTMENT SINK AND ALL CEILING VENTS(DUST BUILDUP). CLEAN WALLS BEHIND PANINI MACHINES. REPLACE STAINED CEIING TILES IN LOBBY. #43 STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM. #45 PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES. Must repair, correct and maintain. Serious Violation 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Observed previous minor violation not corrected from previous inspection 2098652 performed on 10-12-17. #35 CLEAN WALL VENT ABOVE 3-COMPARTMENT SINK AND ALL CEILING VENTS(DUST BUILDUP). CLEAN WALLS BEHIND PANINI MACHINES. REPLACE STAINED CEIING TILES IN LOBBY. #43 STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM. #45 PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES. Must repair, correct and maintain. Serious Violation 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.