Salad House

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings4
• critical findings1

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Failed findings

• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE FRONT PREP COOLER AT IMPROPER INTERNAL TEMPERATURES. CHIPOTLE RANCH DRESSING AT 55.2F, ITALIAN DRESSING 51.4F, HONEY DIJON DRESING AT 50.5 GREAK VINAGRET DRESSING, CHICKEN SALAD 50.3F, BLACK BEANS 51.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED AND DENATURED FOOD PRODUCT 11LBS OF FOOD VALUE OF $40.
  code 3Priority
• 🏷️food improperly labeled
  Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
  Inspector note: WASHROOM DOOR MUST HAVE A SELF-CLOSING DEVICE. MUST PROVIDE.
  code 37
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: THERMOMETERS NEEDED AT FRONT PREP COOLERS.MUST PROVIDE.
  code 40
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn
  Inspector note: OBSERVED EMPLOYEE IN FRONT PREPARATION AREA PREPARING SALADS WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS PREPARED AND SERVED.
  code 42

What changed since the previous inspection?

Compared with Pass on November 14, 2013: 4 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.