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Sal's Deli

1013 W Webster AVE, CHICAGO, IL 60614 · Restaurant

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF REACH IN DELI COOLER WITH FOOD SPILLS, OBSERVED INTERIOR OF REACH IN COOLERS WITH FOOR SPILLS. CLEAN AND MAINTAIN INTERIOR OF REACH IN DELI COOLER AND REACH IN REFRIGERATOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE UNCLEAN. CLEAN AND SANITIZE INTERIOR OF ICE MACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED MOP SINK UNCLEAN. CLEAN AND MAINTAIN MOP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CAN OPENER UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ADDITIONAL IDPH FOOD HANDLER INFORMATION PROVIDED.
  3. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE REACH IN COOLER, MUST BE LABELED AND DATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE INSIDE THE DISPLAY COOLER WITH COLD CUTS(HAM,BOLOGNA, SPICY HAM, ETC).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGHOUT THE PREP AREA AND KITCHEN WITH FOOD DEBRIS. MUST CLEAN IN DETAIl AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FAN GUARD INSIDE THE TWO DOOR REACH IN COOLER AND ONE DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. VENT INSIDE THE WASHROOM WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY AND PEELING METAL RACK SHELVING IN SANDWICH PREP THREE DOOR COOLER. MUST REMOVE RUST, RESEAL/REMOVE PEELING RUBBER FROM RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR DISPLAY COOLER WITH FOOD DEBRIS AND FOOD SPILLAGE. MUST CLEAN AND MAINTAIN. INTERIOR DOOR OF ICE MACHINE DIRTY WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL LIGHT SHIELDS OR SHATTER PROOF BULBS IN ALL PREP AND DISH AREAS.
  5. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SANDWICH PREP TABLE WITH AN AIR TEMPERATURE OF 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SLICED MEATS AND CHEESES. UNIT WAS TAGGED HELD FOR INSPECTION. I RETURNED ON 5/14/12 AND THE COOLER HAD BEEN REPAIRED AND IS NOW MAINTAINING A TEMPERATURE OF 40.6F. HELD FOR INSPECTION TAG WAS REMOVED. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS WERE STORED AT IMPROPER TEMPERATURES INSIDE OF THE SANDWICH PREP COOLER. OBSERVED PASTA SALAD AT 44.6F, POTATO SALAD AT 43.5F, SOFT BOILED EGGS AT 46.0F, SLICED TURKEY AT 45.8F, PASTRAMI AT 43.7F, ITALIAN SAUSAGE AT 54.3F, FETA CHEESE AT 50.1F, MOZZARELLA CHEESE AT 51.3F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $149. CRITICAL VIOLATION 7-38-005A.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE OVEN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. All food not stored in the original container shall be stored in properly labeled containers. PRE-PACKAGED SALSA MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS, LIST OF INGREDIENTS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TIN FOIL OR WAX PAPER AS LINER FOR SHELVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS BEHIND ICE CREAM FREEZER AND UNDER SODA STORAGE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REMOVE THREADED NOZZLE FROM UTILITY MOP SINK OR INSTALL A BACK FLOW PREVENTION DEVICE.