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SALSA'S GRILL

3808 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

SALSA'S GRILL has been inspected 5 times by Chicago Department of Public Health since April 17, 2018. The most recent inspection, on September 14, 2021, found no infractions.

1 of 5 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, Food source, labelling and allergens and Protecting food from contamination.

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 5 times across 3 separate inspections, most recently on February 26, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on April 14, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on April 14, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 October 29, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 October 29, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (TACOS AND TAMALES) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT WATER WAS PROVIDED AT THE EXPOSED HAND WASHING SINK IN THE BASEMENT PREP AREA. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN HOT WATER WATER ABOVE 100F AT ALL TIMES. PRIORITY 7-38-030(C). CITATION ISSUED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE USE FORKS STORED IMPROPERLY INSIDE OF THE STORAGE CABINET. MANAGEMENT INSTRUCTED TO STORE ALL SINGLE USE ITEMS WITH THE HANDLES UP TO PREVENT CONTAMINATION BY HANDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE GRILL.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM REPORT #2320700 ON 10/29/19 NOT CORRECTED: 58 - ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. MANAGEMENT INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ONSITE. PRIORITY FOUNDATION 7-42-090. NO CITATION ISSUED.
  3. Canvass

    9 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO INCOMPLETE CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION ON NEW INSTALLED BASEMENT HAND WASHING SINK. MUST OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS NOT PROVIDED ON EXPOSED HAND WASHING SINK IN BASEMENT.SIGNS SHALL BE PROVIDED AT ALL HANDSHAKING SINKS USED BY FOOD EMPLOYEES
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED THAT TCS FOOD STORED IN FACILITY IS DATED BUT WITH MADE DAY. ADVISED IF TCS FOODS HELD FOR MORE THAN 24 HOURS (SALSAS,STEAK,PORK ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED CONSUMER ADVISORY ON MENU BUT MISSING INFORMATION.MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS ON MENU CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED EXPOSED SEWAGE PIPES ABOVE BASEMENT FOOD STORAGE. OVERHEAD EXPOSED DRAINAGE WASTE WATER PIPES COMING FROM THE 1ST FLOOR AREAS .THE SAID PIPES WHERE NOTED TO MANAGER MUST BE ENCASED SMOOTH SURFACE (SOFFIT) DURABLE MATERIAL AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN BASEMENT STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUSLY CITED VIOLATION # 57 ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE FROM 10/29/2019 REPORT #2320700 OBSERVED NOT TO BE CORRECTED.PRIORITY FOUNDATION:7-42-090, NO CITATION ISSUED
  4. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (SALSAS,STEAK ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED. –
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. - - -
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND TO MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL ALL BULK FOOD STORAGE CONTAINERS TO IDENTIFY FOODS STORED IN BASEMENT DRY STORAGE AREA AND TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD AT PREP TABLE WORNED-OUT WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS. -
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN INTERIORS OF COOLERS AND GASKETS TO REMOVE FOOD DEBRIS AND SPILLS AND TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED AT COFFEE ESPRESSO MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND SMALL WATER LEAK AT BASE OF FAUCET AT THE DISH WASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE BASEMENT DRY STORAGE AREA AND REMOVE UNNECESSARY ARTICLES/EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE REMAINING ARTICLES AT LEAST 6" INCHES OFF THE FLOOR FOR EASIER CLEANING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND COOK WITH NO FOOD HANDLER TRAINING CERTIFICATE.INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE. INSTRUCTED TO COMPLETE TRAINING AND MAINTAIN CERTIFICATE ON SITE. -
  5. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR TILES IN FRONT OF THE SIDE DOOR BROKEN/CRACKED. MUST REPAIR,REPLACE FLOOR TILES AND MAKE THE FLOOR SMOOTH,EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION INSIDE THE LADIES WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN.

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