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JUST SALAD

10 S RIVERSIDE PLZ, CHICAGO, IL 60606 · Restaurant

8 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED CHICKEN ) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 64 F - 70F LOCATED IN THE WALK IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AT APPROX. 3 LBS AT $70 FOOD COST. INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOOR DRAINS FILLED WITH BLACK UNKNOWN SUBSTANCE AND FOOD DEBRIS LOCATED IN REAR FOOD PREP AREA UNDER 1 COMPARTMENT SINK.
  4. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY NOT MEETING HAND SINK REQUIREMENTS. HAND SINK NOT ACCESSIBLE FOR HAND WASHING LIDS AND MEASURING DEVICES ALL STORED INSIDE SINK WITH STORAGE CONTAINER BLOCKING SINK IN REAR PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE HAND SINK IS FOR HAND WASHING ONLY AND MUST BE ACCESSIBLE AT ALL TIME. 7-38-030(C) PRIORITY FOUNDATION VIOLATION CITATION ISSUED.
    • 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
      • OBSERVED FACILITY NOT MEETING REHEATING REQUIREMENTS; FOOD HANDLER REHEATING FOUR BAGS OF SOUP AND CHICKEN IN HOT HOLDING UNITS IN FRONT PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE OF PROPER REHEATING PROCEDURE AND REHEATING REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH BELOW.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED FACILITY FOOD NOT MEETING TEMPERATURE REQUIREMENTS; FOUR BAGS OF SOUP CHICKEN NOODLE & VEGGIE AT 114 DEGREES F INSIDE HOT HOLDING UNIT IN FRONT PREP KITCHEN AREA (COOK/SERVING LINE). INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,SLICE TOMATO, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED FRONT AND REAR PREP REFRIGERATOR IN REAR FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAN 24 HOURS IN FACILITY WITH DISCARD DATE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BOTTOM OF PREP TABLE IN REAR PREP AREA NOT CLEAN OF DEBRIS.. INSTRUCTED TO CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE ON FLOOR ALONG GREASE TRAP AT 3- COMPARTMENT. INSTRUCTED TO CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUSTY CELINGS IN REAR / PREP AREA. INSTRUCTED TO CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEVERAL UNCLEAN DUST PANS STORED AT 3- COMPARTMENT SINK BY GREASE TRAP. NSTRUCTED TO CLEAN AND PROPERLY STORE ALL CLEANING EQUIPMENT AFTER USE.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND UNLABELED BROCCOLI PACKAGES ON SHELVING RACKS INSIDE WALK-IN COOLER. All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND UNTREATED RAW WOODEN STORAGE BOXES STORED ON SHELVES ABOVE PREP TABLE. MUST PAINT/SEAL ABOVE STATED ITEMS WITH NON-TOXIC PAINT/VARNISH.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND EXCESSIVE AMOUNT OF FOOD DEBRIS AND SPILLS ON THE FLOOR AT THE FRONT SALAD PREP AREA AND REAR PREP AREA. MUST CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND SPILLS AND FOOD DEBRIS ON THE WALLS AROUND THREE COMP. SINK. MUST CLEAN, SANITIZE AND MAINTAIN.
  7. License

    0 infractions

  8. License

    0 infractions