Salam Restaurant

• resultFail
• critical violations2
• last inspectedNovember 15, 2010
• address4636 N Kedzie Ave, Chicago 60625

Is Salam Restaurant clean?

Salam Restaurant is currently Fail from Chicago Department of Public Health, from an inspection on November 15, 2010. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Salam Restaurant?

These are the violations recorded at the most recent inspection on November 15, 2010, in plain English, with the city's own wording underneath.

• ⚠️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.' HOLES CEILING IN WASHROOM,STAIN CEILING TILES IN WASHROOM AND IN KITCHEN REAR,
  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.' HOLES CEILING IN WASHROOM,STAIN CEILING TILES IN WASHROOM AND IN KITCHEN REAR,
• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. 1 UP RIGHT REFRIGERATION PREP UNIT NOT MAINTAIN PROPER TEMPERATURE DUING INSPECTION, TEMP OF AIR 47.6F,AND THE 2ND PREP REFRIGERATION UNIT 50.0F LOCATED IN THE FRONT 50.0F BOTH UNITS PLACED A HELD FOR INSPECTION TAGED. PREMISES HAS 5 UPRIGHT UNITS IN THE REAR AREA. WHICH COULD BE USED AT THIS TIME. CITATION ISSUED VIOLATION 7-38-005(A) H000070160-16 COURT DATE 12-23-10 TIME 1 P.M. ROOM 107 400 W. SUPERIOR. THIS UNIT HOLDS POTENTIALLY HAZARDOUS FOOD (SLICE TOMATOS,HUMMUS,EGG PLANT. NEED TO CONTACT DEPT OF HEALTH AT 312 746-4240 FAX LETTER WHEN FIX. CAN NOT REMOVE TAG UNTIL INSPECTED BY DEPT OF HEALTH
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMP RANGE FROM 46.F -50.0F SLICE TOMATOES, SLICE ONIONS,EGGS,HUMMUS, BADA, 35LBS MANGER DENATURE. TOTAL COST $200.00 DOLLARS. COURT DATE 12-23-10 TIME 1.P.M. ROOM 107 H000070160-16 All cold food shall be stored at a temperature of 40F or less.
• ⚠️Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE DUMPSTER OVERFLOWING WITH GARBAGE AND GROUND NEEDS TO REMOVE ALL ITEMS. GARBAGE ON TOP OF CONTAINERS.
  Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE DUMPSTER OVERFLOWING WITH GARBAGE AND GROUND NEEDS TO REMOVE ALL ITEMS. GARBAGE ON TOP OF CONTAINERS.
• ⚠️* Inspection Report Summary Displayed And Visible To All Customers • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. UPON INSPECTION NO INSPECTION REPORT SUMMARY POSTED OR DISPLAY DURING INSPECTION POSTED NEW SUMMARY.
  * Inspection Report Summary Displayed And Visible To All Customers • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. UPON INSPECTION NO INSPECTION REPORT SUMMARY POSTED OR DISPLAY DURING INSPECTION POSTED NEW SUMMARY.
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. All FOOD CONTAINERS NEEDS TO HAVE NAME OF ITEMS AND LABLES IN ALL REFRIGERATION UNIT REACH IN UNITS, STORAGE AREA, All food not stored in the original container shall be stored in properly labeled containers.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. All FOOD CONTAINERS NEEDS TO HAVE NAME OF ITEMS AND LABLES IN ALL REFRIGERATION UNIT REACH IN UNITS, STORAGE AREA, All food not stored in the original container shall be stored in properly labeled containers.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS IMPROPERLY STORED ON THE FLOOR STORED BY THE 3 COMP, NEEDS TO BE INVERTED, ALL SINGLE SERVED UTENSILS NEEDS TO BE STORED WITH HANDLE UPWARD.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS IMPROPERLY STORED ON THE FLOOR STORED BY THE 3 COMP, NEEDS TO BE INVERTED, ALL SINGLE SERVED UTENSILS NEEDS TO BE STORED WITH HANDLE UPWARD.
• ⚠️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. SPLASH GAURD BETWEEN 3 COMP, EXPOSED HAND SINK IN REAR,SPLASH GAURD BETWEEN THE PREP TABLE AND EXPOSED HAND BOWEL IN FRONT. LIDS FOR ALL GARBAGE CANS NOT IN USED. CUTTING BOARDS IN PREP AREA PITTED OPEN SEAMS, PAPER TOWEL HOLDER NEED IN REAR,
  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. SPLASH GAURD BETWEEN 3 COMP, EXPOSED HAND SINK IN REAR,SPLASH GAURD BETWEEN THE PREP TABLE AND EXPOSED HAND BOWEL IN FRONT. LIDS FOR ALL GARBAGE CANS NOT IN USED. CUTTING BOARDS IN PREP AREA PITTED OPEN SEAMS, PAPER TOWEL HOLDER NEED IN REAR,
• 🧫food prep surfaces dirty
  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. SHELVES IN COOLER AND DRY STORAGE NEEDS DETAIL CLEANING, UNDER COOKING RANGED.ALL NEEDS CLEANING INSIDE AND OUT.
• ⚠️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 IN REAR BACK AREA AND FRONT PREP AREA NEEDS DETAIL CLEANING BEHIND COOKING EQUIPMENT,3 COMP, BY MOP SINK BATHROOM AREA, UNDER AND AROUND THE BASEBOARDS THUR OUT.
  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 IN REAR BACK AREA AND FRONT PREP AREA NEEDS DETAIL CLEANING BEHIND COOKING EQUIPMENT,3 COMP, BY MOP SINK BATHROOM AREA, UNDER AND AROUND THE BASEBOARDS THUR OUT.
• 🪳pests in the house
  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. MOP SINK HAS A HOLES CONNECTED, INST NEEDS TO PUT A BACK FLOW DEVISE,IF THEY WANT TO KEEP GARDEN HOLES ATTACHED. AT THE TIME OF INSPECTION INST TO REMOVE GARDEN HOLES.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REPAIR COOLER,AND MAINTINE, OR CLEAN.
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES IN THE PREP AREA, IN FRONT LINE NEEDS TO WEAR HAIR RESTRAINTS AT ALL TIMES. UPON INSPECTION NO ONE HAD HAIR RESTRAINTS. INST IF RE INSPECTION CONDUCT AND NONE WEARING HAIR RESTRAINTS FURTHER ACTION WILL TAKEN. COOLER REACH IN NOT WORKING NEEDS TO BE MAINTAIN. PLACED HELD FOR INSPECTION.
  Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES IN THE PREP AREA, IN FRONT LINE NEEDS TO WEAR HAIR RESTRAINTS AT ALL TIMES. UPON INSPECTION NO ONE HAD HAIR RESTRAINTS. INST IF RE INSPECTION CONDUCT AND NONE WEARING HAIR RESTRAINTS FURTHER ACTION WILL TAKEN. COOLER REACH IN NOT WORKING NEEDS TO BE MAINTAIN. PLACED HELD FOR INSPECTION.

When was Salam Restaurant last inspected?

Salam Restaurant has 2 inspections on record going back to November 15, 2010.

Salam Restaurant vs Albany Park

Albany Park runs 58% clean across 828 tracked restaurants — 478 clean, 149 mid, 198 cooked.

Against the 828 spots Cooked tracks in Albany Park, this one comes out cleaner than 21% of them.

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• ✓ Joony Mart
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• ✓ Feyrous Pastries
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How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated November 15, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.