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VIDA SALUDABLE

3344 W 63RD ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

VIDA SALUDABLE has been inspected 8 times by Chicago Department of Public Health since February 25, 2010. The most recent inspection, on June 19, 2013, 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, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on December 7, 2011. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 2 times across 2 separate inspections, most recently on December 7, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 26, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 4 times across 3 separate inspections, most recently on June 4, 2013. 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 2 times across 2 separate inspections, most recently on June 4, 2013. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN CABINET UNDER KITCHEN HANDSINK. CLEAN UNUSED COOLER UNDER COUNTER/ OR REMOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER DAMAGED CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN INSIDE LIGHT SHIELDS, AND RE-PLACE MISSING REAR LIGHT SHIELD.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE MAKING AND SERVING DRINKS IN A BLENDER TOP CONTAINER. EMPLOYEE DID NOT SANITIZE CONTAINER BETWEEN EACH USE AND BY EMPLOYEE AND MANAGERS OWN ADMISSION THEY SANITIZE ONLY AT THE END OF THE DAY. INSTRUCTED HOW TO PROPERLY SET UP SINK TO PROPERLY WASH, RINSE AND SANITIZE AFTER EACH USE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED. NOT SANITIZING EQUIPMENT.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER ON SITE AT TIME OF INSPECTION. HOT WATER TANK IS 10 GALLONS AND HAD BEEN EXHAUSTED. HOT WATER RETURNED DURING INSPECTION. RECOMMEND A LARGER HOT WATER TANK. CRITICAL VIOLATION 7-38-030 CITATION ISSUED NO HOT WATER UNDER CITY PRESSURE.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HANDSINK IN PREP AREA INPOOR REPAIR. WATER FLOWING FROM P-TRAP. INSTRUCTED MANAGER TO CORRECT SINK, MUST USE WASHBOWL IN BATHROOM TO PROPERLY WASH HANDS PRIOR TO MAKING DRINKS. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HANDWASHING FACIlITIES NOT MAINTAINED
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO CERTIFIED MANAGER ON SITE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. DISHWASHING FACILITIES NOT MAINTAINED AT THIS TIME. GREASE TRAP UNDER 3 COMPARTMENT SINK HOWEVER IT IS NOT CONNECTED TO THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CORRECT SINK. SERIOUS VIOLATION 7-38-030 CITATION ISSUED. DISHWASHING FACILITIES NOT MAINTAINED.
    • 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. COVING NEEDED THROUGHOUT PREP AREA. MUST INSTALL AND MAINTAIN.
    • 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. LEAK AT FAUCET AT THREE COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    1 infraction

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOGBOOK ON SITE. PROVIDE SAME.
  7. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NO REFRIGERATION ON SITE. INSTD TO PROVIDE SAME AND BE ABLE TO MAINTAIN 40F OR BELOW.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO LICENSED PEST CONTROL LOGBOOK OR PROOF OF SERVICE. PROVIDE SAME. FRONT AND REAR DOORS NOT RODENT PROOF, GAPS AT BOTTOM OF DOOR. INSTD TO RODENT PROOF DOORS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFICATE ON SITE OR PROOF OF SAME. PROVIDE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO GREASE INTERCEPTOR AT 3-COMPARTMENT SINK. PROVIDE SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PROVIDE STORAGE SHELVES AND/OR ALL EQUIPMENT TO BE USED ON SITE.
  8. License

    0 infractions

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