JUST SALAD

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED PREVIOUS INSPECTION REPORT SUMMARY FROM INSPECTION DATED 6/5/18 NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED TO ALWAYS MAKE INSPECTION REPORT SUMMARY VISIBLE TO ALL CUSTOMERS AT ALL TIMES. MANAGER POSTED THE PREVIOUS INSPECTION REPORT SUMMARY DURING THE RE-INSPECTION. SERIOUS VIOLATION 7-42-010(B)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHOPPED GREENS, SLICED TOMATOES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR OVER 24 HOURS AND OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER AROUND THE GREASE TRAP LOCATED UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE STANDING WATER AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED COLD HOLDING REFRIGERATOR WITH POTENTIALLY HAZARDOUS FOODS INSIDE (CHOPPED GREENS) NOT MAINTAINING A PROPER COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE TEMPERATURE OF SAID COOLER DURING THE INSPECTION WAS 52F. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. SAID COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHOPPED GREENS) BEING HELD AT IMPROPER COLD HOLDING TEMPERATURES; 5 LBS OF CHOPPED KALE AT 57F, 5 LBS OF SPINACH AT 58F, 10 LBS OF CHOPPED ROMAINE LETTUCE BETWEEN 54-58F, 2 LBS OF CHOPPED KALE AND SPINACH AT 57F, AND OBSERVED 5 LBS OF SOUP BEING HELD AT IMPROPER HOT HOLDING TEMPERATURES BETWEEN 125.6F-129.2F. PER MANAGER ALL POTENTIALLY HAZARDOUS FOODS DISCARDED VALUED AT $500. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID POTENTIALLY HAZARDOUS FOODS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AND ALL HOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHOPPED GREENS, SLICED TOMATOES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR OVER 24 HOURS AND OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER AROUND THE GREASE TRAP LOCATED UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE STANDING WATER AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED ABOUT 15 SMALL FLIES LOCATED ON THE CEILINGS AND WALLS OF THE FOOD PREP AREA UNDER THE MENU SIGNS AND CUSTOMER DINING AREA BY THE GARBAGE CANS. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (EGGS, CHICK PEAS) AND DRY STORAGE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE PREP COOLERS AND WALK IN COOLER WITHOUT PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE PROPER LABELS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A BLACK SUBSTANCE ON THE WALL LOCATED BY THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED SOME FOOD HANDLERS WITHOUT FOOD HANDLERS CERTIFICATED. INSTRUCTED TO MEET REQUIREMENT WITH ALL FOOD HANDLERS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS IN USE WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE THE CUTTING BOARDS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: standing water at kitchen's floor, instructed to keep dry as possible.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Refrigeration thermometers kept at rear of prep cooler, instructed to keep in warmest part.