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Sal's Deli
May 11, 2012 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings4
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED SANDWICH PREP TABLE WITH AN AIR TEMPERATURE OF 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SLICED MEATS AND CHEESES. UNIT WAS TAGGED HELD FOR INSPECTION. I RETURNED ON 5/14/12 AND THE COOLER HAD BEEN REPAIRED AND IS NOW MAINTAINING A TEMPERATURE OF 40.6F. HELD FOR INSPECTION TAG WAS REMOVED. CRITICAL VIOLATION 7-38-005A.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOODS WERE STORED AT IMPROPER TEMPERATURES INSIDE OF THE SANDWICH PREP COOLER. OBSERVED PASTA SALAD AT 44.6F, POTATO SALAD AT 43.5F, SOFT BOILED EGGS AT 46.0F, SLICED TURKEY AT 45.8F, PASTRAMI AT 43.7F, ITALIAN SAUSAGE AT 54.3F, FETA CHEESE AT 50.1F, MOZZARELLA CHEESE AT 51.3F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $149. CRITICAL VIOLATION 7-38-005A.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: DETAIL CLEAN THE INTERIOR OF THE OVEN.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES.
What changed since the previous inspection?
Compared with Pass on June 13, 2011: 4 findings appeared for the first time. 4 previous findings did not recur.
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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.