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ISLAND CAFE SALAD & JUICE BAR

330 E 75TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

ISLAND CAFE SALAD & JUICE BAR has been inspected 3 times by Chicago Department of Public Health since August 2, 2011. The most recent inspection, on November 27, 2013, found no infractions.

2 of 3 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: Pests, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on August 2, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 August 2, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 2, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 2, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 4 times on August 2, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE HOT HOLDING UNIT AND ADDITIONAL REFRIGERATION UNITS ON SITE TO VERIFY THAT THEY MAINTAIN APPROPRIATE TEMPERATURES. ALSO, NOTED REACH IN COOLER AT 55 DEGREE F. MUST MAINTAIN ALL COOLERS AT 40 DEGREE F AND BELOW.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • MUST PROVIDE HOT RUNNING WATER AT ALL SINKS.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE PAPER TOWELS AT ALL HAND WASHING FACILITIES.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST PROVIDE OUTSIDE WASTE RECEPTACLE. (IF SHARING RECEPTACLE WITH BUSINESS LOCATED NEXT DOOR MUST PROVIDE PROOF IN WRITING OF THE AGREEMENT TO SHARE THE WASTE RECEPTACLE")
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • PROVIDE INTERIOR GARBAGE CANS FOR THE WASHROOM AND PREP AREA.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST INSTALL A 3 COMPARTMENT SINK THAT IS LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT ON SITE OR OBTAIN EQUIPMENT THAT FITS INTO THE EXISTING SINK. MUST PROVIDE 3 WORKING STOPPERS AT THE 3 COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE CUTTING BOARDS OR SMOOTH SURFACE ALONG FRONT COUNTER. ALL FOOD PREP SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST INSTALL BASEBOARD IN REAR STORAGE CLOSET AND ALONG WALLS NEAR REAR EXIT DOOR AND THROUGHOUT WHERE MISSING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS ALONG WALLS IN STORAGE CLOSET AND SEAL RAW WOOD DOOR FRAME TO STORAGE ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHTING ON INTERIOR OF FURNACE ROOM,WASHROOM,REAR STORAGE CLOSET AND IN REAR HALLWAY.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF CLOSING DEVICE AT WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE AT MOP SINK. MUST REMOVE FAN BLOCKING WINDOW IN WASHROOM AND PROVIDE A WINDOW THAT IS SCREENED AND OPEN TO THE AIR OR MECHANICAL VENTILATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM REAR STORAGE ROOM AND FURANCE ROOM. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST PROVIDE ADDITIONAL SHELVING UNITS TO STORE ALL DRY AND CHEMICAL GOODS AND PRODUCTS.

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