✓!

Simply Soups Salads & Sandwiches

October 12, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOLLOWING COOLERS NOT MAINTAINING PROPER TEMPERATURE, TWO-DOOR REACH-IN COOLER 46.9F, PEPSI REACH-IN COOLER 47.2F, PREP COOLER ALONG NORTH WALL 53.2F(TOP)AND 57.8F(BOTTOM). INSTRUCTED MANAGER TO REPAIR, COOLERS MUST MAINTAIN 40F OR BELOW. ALL COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOLLOWING FOOD STORED IN REACH-IN COOLERS AT IMPROPER TEMPERATURE RAW CHICKEN 55F-72.3F, SLICED TOMATOES 64F, SLICED CORNED BEEF 54.6F, COOKED CHICKEN 51.3F-53.4F, SLICED HAM 51.8F, SLICED TURKEY 50.9F, SLICED ROAST BEEF 48.9F, COOKED GROUND TURKEY 48.9F, COOKED JERK SALMON 47.9F, BROCCOLI CHEDDAR SOUP 46.4F, CHOPPED CHCKEN 46.3F, DICED TOMATOES 45.7F, CHOPPED HAM 45F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 50LBS AND $100 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN FAN GUARDS AND BASES OF ALL COOLERS AND FREEZERS.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN WALL VENT ABOVE 3-COMPARTMENT SINK AND ALL CEILING VENTS(DUST BUILDUP). CLEAN WALLS BEHIND PANINI MACHINES. REPLACE STAINED CEIING TILES IN LOBBY.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. PROPERLY ORGANIZE ALL COOLERS TO ALLOW FOR PROPER AIR CIRCULATION.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
code 43
Food Handler Requirements Met

Inspector note: PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
code 45

What changed since the previous inspection?

Compared with Pass on September 19, 2016: 7 findings appeared for the first time. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Grand Boulevard

See every restaurant in Grand Boulevard →

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.