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JUST SALAD

10 S RIVERSIDE PLZ, CHICAGO, IL 60606 · Restaurant

Inspection summary

JUST SALAD has been inspected 8 times by Chicago Department of Public Health since November 22, 2016. The most recent inspection, on August 28, 2024, found no infractions.

4 of 8 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 2 separate inspections, most recently on February 15, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on August 8, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 8, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 2 separate inspections, most recently on February 26, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 separate inspections, most recently on February 15, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

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

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