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SALSERIA GRILL & CANTINA

233 S WACKER DR, CHICAGO, IL 60606 · Restaurant

Inspection summary

SALSERIA GRILL & CANTINA has been inspected 10 times by Chicago Department of Public Health since March 29, 2010. The most recent inspection, on October 22, 2015, found no infractions.

1 of 10 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 and Protecting food from contamination.

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 5 times across 4 separate inspections, most recently on May 27, 2014. For example: WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on May 27, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 27 times across 8 separate inspections, most recently on June 3, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 11 times across 9 separate inspections, most recently on June 3, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 24, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARDS AT EXPOSED HAND WASH SINK WITHIN FRONT COUNTER NEXT TO CUSTOMER SERVICE WINDOW WHERE FOOD IS PASS THRU. ALSO AT EXPOSED HAND WASH SINK AT FRONT PREP AREA. MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE/REPAIR, SEAL LOOSE, MISSING BASEBOARD TILES IN DSHWASHING AREA AND 3-COMP SINK AREA OR WHERE NECESSARY TO PREVENT PEST HARBORAGE. CLEAN FLOORS UNDER SHELVING OF BIN IN BASEMENT AREA AND WALK-IN COOLER IN SAME AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR/REPLACE MISSING/DAMAGED WALL TILES AT REAR DISHWASHING AREA AND WHERE NECESSARY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD AT CEILING AND BURNT OUT BULBS AT SAME IN WALK-IN COOLER ON MAIN FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FUACET AT 3-COMP SINK NOT ABLE TO REACH ALL COMPARTMENTS. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN ORGANIZE/MAINTAIN BASEMENT DRY FOOD STORAGE BIN AT ALL TIMES.
  3. Canvass

    11 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • HOT WATER TURNED OFF AT BOTTOM VALVE OF 3-COMP SINK BEHIND BAR DURING INSPECTION. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030 ISSUED.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPT DISH MACHINE NOT SANITIZING PROPERLY. NO SANITIZING CHEMICAL SOLUTION PROVIDED. MUST PROVIDE PROPER SANITIZING. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED ICE IN BUCKET AT OUTSIDE WAITERS STATION USED FOR CUSTOMERS DRINKS NOT PROTECTED FROM THE ELEMENTS AS WELL AS SALSA IN CONTAINER EXPOSED IN SAME AREA. MANAGER DISCARDED. SERIOUS VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION (38)(29)MUST REPAIR LEAK AT BASE OF 3-COMP SINK FAUCET IN THE REAR PREP AREA. MUST TIGHTEN COLD AND HOT WATER FAUCET HANDLES AT THE BAR HAND WASHING SINK, FROM INSPECTION REPORT# 1345344 DATED 6/24/2013, NOT CORRECTED. UPGRADED TO SERIOUS VIOLATION 7-42-090. MUST CORRECT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE SPLASH GUARDS AT EXPOSED HAND WASH SINK WITHIN FRONT COUNTER NEXT TO CUSTOMER SERVICE WINDOW WHERE FOOD IS PASS THRU. ALSO AT EXPOSED HAND WASH SINK AT FRONT PREP AREA. MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE/REPAIR, SEAL LOOSE, MISSING BASEBOARD TILES IN DSHWASHING AREA AND 3-COMP SINK AREA OR WHERE NECESSARY TO PREVENT PEST HARBORAGE. CLEAN FLOORS UNDER SHELVING OF BIN IN BASEMENT AREA AND WALK-IN COOLER IN SAME AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR/REPLACE MISSING/DAMAGED WALL TILES AT REAR DISHWASHING AREA AND WHERE NECESSARY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD AT CEILING AND BURNT OUT BULBS AT SAME IN WALK-IN COOLER ON MAIN FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FUACET AT 3-COMP SINK NOT ABLE TO REACH ALL COMPARTMENTS. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN ORGANZE/MAINTAIN BASEMENT DRY FOOD STORAGE BIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST USE PROPER UTENSILS FOR DISPENSING ICE, NOT HANDLESS CUPS.
  4. Suspected Food Poisoning Re-inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND DRY THE BOTTOM SHELF OF 3DR COOLER WHICH HAS POOLING WATER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY AT THE DISH MACHINE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT BASE OF 3COMP SINK FAUCET IN THE REAR PREP AREA. MUST TIGHTEN COLD AND HOT WATER FAUCET HANDLES AT THE BAR HAND WASHING SINK.
  5. Suspected Food Poisoning

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE 3LBS OF BEEF STEAK IN A DEEP STAINLESS STEEL PAN AT 48.4F IN A 1DR COOLER MAINTAINING 37.6F INSTRUCTED MANAGEMENT TO MAINTAIN COLD FOODS AT 40F AND BELOW AT ALL TIMES. PRODUCT MENTINONED ABOVE WAS VOLUNTARILY DISCARDED BY MANAGEMENT. APPROXIMATE VALUE $11.25
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • DURING INSPECTION FOUND NO HOT WATER AT THE MEN'S AND LADIES RESTROOM FACILITIES. INSTRCUTED MANAGEMENT TO ALWAYS PROVIDE HOT AND COLD RUNNING WATER AT THE WASH ROOM FACILITIES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND DRY THE BOTTOM SHELF OF 3DR COOLER WHICH HAS POOLING WATER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY AT THE DISH MACHINE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT BASE OF 3COMP SINK FAUCET IN THE REAR PREP AREA. MUST TIGHTEN COLD AND HOT WATER FAUCET HANDLES AT THE BAR HAND WASHING SINK.
  6. Canvass

    5 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND SANITIZE CEILING PANELS AT PREP AREA TO REMOVE FOOD SPLASHES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPAIR CRACKED LIGHTSHIELD AT WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN COLD WATER FAUCET BASE AT 3COMP SINK IN THE REAR PREP AREA. MUST REPAIR LEAKY PIPE UNDER 3COMP SINK AT THE BAR AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS AT THE 1DR REFRIGERATOR BY THE EXPO AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE AN ICE RECEPTACLE FOR ALL ICE SCOOPERS ON PREMISES AT ALL TIMES.
  7. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • (7-38-012) NO ONE ON PREMISES WITH A CURRENT CITY SANITATION CERTIFICATE WHILE HANDLING, PREPPING, SERVING POTENTIALLY HAZARDOUS FOODS. MUST HAVE SUCH PERSON AT ALL TIMES FOOD IS PREPPED & SERVED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. BAR COOLER DOORS THAT HAVE LOST THEIR HINGES MUST BE FIXED OR REPLACED. HEAVY ICE BUILD-UP ON THE CONDENSER OF THE BEER KEG COOLER AT THE BAR-MUST CLEAN & MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR FLOORS OF BAR COOLERS, INTERIOR PANELS OF ICE MACHINE-DUE TO DEBRIS/CONDENSATION WATER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING AT THE BAR (TOWARDS THE KITCHEN WINDOW), & THE BAR FLOOR DRAINS MUST BE KEPT CLEAN ALSO. FLOORS AT DISHROOM/POT WASH AREA MUST BE KEPT DRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER LEAKING FROM UNDER THE 3-COMP SINK DRAINS, MUST FIX.
  8. Canvass

    6 infractions

    • 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. TORTILLA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE AND MIXED DRINK MACHINES NOZZLES WITH SLIGHT BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. FLOOR TILES GROUT IN POOR REPAIR ALONG COOKLINE AND AT DISHMACHINE AREA. MUST REPAIR/REGROUT DAMAGED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CEILING LIGHT COVER WITH FOOD DEBRIS AT DISHMACHINE ROOM. MUST CLEAN AND MAINTAIN LIGHT COVER.
    • 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. POT WASH 3-COMPARTMENT SINK PIPE LEAKING UNDER LEFT SIDE COMPARTMENT. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR ALL COOLERS AND PROVIDE/CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  9. Consultation

    1 infraction

    • 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 unde bar sinks, especially around floor drains must be cleaned.
  10. Canvass

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. Found interior parts of ice machine with evidence of slime build-up from the ice chute all the way to the other parts of the machine,thereby coming in contact with the ice, causing cross-contamination. Unit tagged at this time. Instructed to e-mail CDPH when cleaned/sanitized to remove tag.
    • 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. Cutting boards with deep/dark grooves must be sanded/bleached or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Following need cleaning: interior floor of bar coolers with water, drains of all bar sinks, ice build-up on a condenser at a bar cooler, fan guards of big coolers, due to dust or food debris build-up.
    • 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 under bar sinks, especially around floor drains must be cleaned due to mildew/dirt/food debris.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Bathroom vents must be free of dust build-up.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. Leaky pipe under main kitchen hand sink must be fixed.

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