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SALUD KITCHEN

5044 W MONTROSE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

SALUD KITCHEN has been inspected 6 times by Chicago Department of Public Health since April 20, 2021. The most recent inspection, on March 12, 2024, found no infractions.

1 of 6 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: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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.

  • 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 4 times across 3 separate inspections, most recently on March 28, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on May 4, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 once on March 28, 2023. For example: FOOD OBTAINED FROM APPROVED SOURCE

  • 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 once on November 9, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 April 20, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 11. FOOD OBTAINED FROM APPROVED SOURCE
      • OBSERVED FOOD FROM AN UNAPPROVED SOURCE BEING SOLD IN THE ESTABLISHMENT. OBSERVED DESSERTS BEING SOLD IN A COOLER ON THE PREMISES FROM ALISHA'S SWEET TREATS AND THINGS WHICH IS A HOME BAKER. MANAGEMENT INSTRUCTED THAT ALL FOOD MUST BE PREPARED IN A LICENSED FOOD ESTABLISHMENT. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE INTERIOR OF THE DEEP FRYER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR BEHIND THE COOKING EQUIPMENT AND AROUND THE GREASE TRAP.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  3. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT ON FLOOR UNDERNEATH THREE COMPARTMENT SINK, SPICE RACK, AND UNDERNEATH COOKING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
  4. License Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON WATER LINE OF ICE MACHINE. INSTRUCTED TO PROVIDE AND MAINTAIN.
  5. License Re-Inspection

    2 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK IN COOLER UNABLE TO BE REPAIRED. MUST AQUIRE ADDITIONAL REFRIGERATION UNITS.PRIORITY. 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON WATER LINE OF ICE MACHINE. INSTRUCTED TO PROVIDE AND MAINTAIN.
  6. License

    10 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED MISSING SUPPLIES IN VOMIT DIARRHEA KIT. MUST PROVIDE ALL NECESSARY ITEMS SUCH AS SANITIZER AND FACE MASK. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO SANITIZING SOLUTION ON PREMISES. MUST PROVIDE SANITIZING SOLUTION FOR 3 COMPARTMENT SINK.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER AIR TEMPERTURE (49.7F) IN WALK IN COOLER. ALL EQUIPMENT MUST MAINTIAN TEMPERATURE OF 41F OR BELOW. PRIORITY. 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED WORN SHELVING UNDER PREP TABLE IN FOOD PREP AREA. INSTRUCTED TO RESURFACE AND PAINT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTED SHELVING AND RUST ON FAN GUARD IN REACH IN COOLER IN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED INADEQUATE TEST STRIPS. MUST PROVIDE TEST STRIPS TO ACCURATELY MEASURE SANITIZING SOLUTION CONCENTRATION. PRFIORITY FOUNDATION. 7-38-005. NO CITAITON ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON WATER LINE OF ICE MACHINE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER DRIPPING FROM BACKFLOW PREVENTION DEVICE AT UTILITY SINK. MUST REPAIR AND MAINTIAN. OBSERVED PLUMBER'S PUTTY IN LEFT COMPARTMENT OF 3 COMPARTMENT SINK. MUST REMOVE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CEILING TILE ABOVE REACH IN COOLER IN PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO MECHANICAL VENTILATON IN EMPLOYEE RESTROOM. MUST PROVIDE ADEQUATE VENTILATION TO KEEP RESTROOM FREE OF ODORS AND FUMES.

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