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HOUSE OF SALADS

119 E 79TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

HOUSE OF SALADS has been inspected 4 times by Chicago Department of Public Health since April 8, 2011. The most recent inspection, on February 27, 2013, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 9, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 8, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 2 separate inspections, most recently on March 9, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on March 9, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR OR REPLACE GASKETS ON 3 DOOR COOLER AND 2-DOOR COOLER IN FRONT FOOD PREP AREA. DEFROST REFRIGERATED PREP TABLE (ICY BUILD-UP ON COMPRESSOR).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL COOLERS AND FREEZERS(INTERIORS & EXTERIORS WHERE NEEDED), PREP TABLES & SHELVES, FILTERS & HOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EUIPMENT. REPLACE BROKEN FLOOR TILES. KEEP FLOORS DRY IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT WALLS, PIPES AND DOORS WHERE NEEDED. SEAL ALL LOOSE WALL BASES THROUGHOUT. REMOVE ALL CHIPPING PAINT FROM WALLS AND RE-PAINT AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • HANG CLEAN MOP IN A MANNER WHERE IT CAN AIR-DRY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED TO USE UTENSILS WHEREVER POSSIBLE WHILE PREPARING SALADS, SANDWICHES etc. BARE HAND CONTACT WITH READY-TO-EAT FOODS MUST BE MINIMIZED.
  3. License Re-Inspection

    0 infractions

  4. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP COOLER ON SITE NOT PROPERLY MAINTAINED. MUST REPAIR SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. ALSO HAVE HOT HOLDING UNIT ON TO VERIFY THAT IT HOLDS 140 DEGREES F AND ABOVE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL OR PAINT RAW WOOD AROUND DOORWAY TO STORAGE AREA. ALSO REPLACE OR SCRAPE AND REPAINT RUSTY SHELVING RACKS ON INTERIOR OF 3 DOOR REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF UNUSED STORAGE PREP COOLER AND PROPERLY MAINTAIN OR REMOVE FROM PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE BASEBOARD ALONG ALL WALLS WHERE MISSING. MUST REMOVE ALL EXTREME GRIME BUILD UP ALONG WALL BASE BEHIND WOK STATION. ALSO REPAIR ALL RUSTED FLOORS UNDER WOK STATION AND MAKE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL PUCKERING PLYWOOD IN OFFICE/STORAGE AREA AND SHEET METAL BEHIND WOK STATION AND MAKE FLUSH WITH WALLS TO PREVENT INSECT HARBORAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT SHEILD AND END CAPS ON LIGHTS IN PREP AREA AS NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK. MUST INSTALL A SPLASH GUARD BETWEEN MOP SINK AND 3 COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST BETTER ORGANIZE CLUTTER IN STORAGE CLOSET. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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