FEB 2
2012
PASSED
6 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SALATINO'S.
EAT. 84/100
624-626 S RACINE AVE · WEST LOOP, CHICAGO
Last inspected February 2, 2012 · passed
3 of 4 inspections passed.
THE NUMBERS
INSPECTIONS
4
3 passed · 1 failed
VIOLATIONS
14
none critical
RECORDS COVER
1 YEAR
since Nov 2010
INSPECTION HISTORY
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.MUST LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS AT ALL TIMES.
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.MUST DETAIL CLEAN INTERIOR OF ALL FRYERS, EXTERIOR OF ALL COOLERS, REFRIGERATORS, AND COLD HOLDING UNITS AS WELL AS DELI PIZZA DISPLAY CASE.
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. MUST DETAIL CLEAN FLOORS IN WALK-IN COOLERS AND FREEZERS, UNDER, AROUND AND BEHIND ALL HEAVY KITCHEN EQUIPMENT. MUST CLEAN ALL FLOOR DRAINS ON PREMISES.
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.MUST CLEAN WALLS AT SODA DISPENSING ROOM, IN PIZZA PREP KITCHEN AREA, AND AT WALL NEXT TO MAIN REAR FOOD PREPLINE. MUST CLEAN ALL VENTS AT KITCHEN CELINGS TO REMOVE EXCESS DUST.
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 DECLUTTER AND ORGANIZE REAR BASEMENT STORAGE AREA. ITEMS MUST BE 6 INCHES OFF THE FLOOR.
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.ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS TO CONFINE HAIR DURING FOOD PREP.
AUG 112011PASSED3 violationsDETAILS
AUG 11
2011
PASSED
3 violationsDETAILS
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. THE ICE MACHINE HAS A RUSTY BIN, CLEAN OFF RUSTY BUILDUP. CLEAN THE DIRTY SHELF BEHIND THE POT SINK.
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. THE FLOOR BEHIND THE GREASE TRAP IS DIRTY, CLEAN THE FLOOR IN DETAIL. CLEAN THE GREASE OFF OF THE CONCRETE PAD OUTSIDE THE BACK DOOR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTALL A DIPPING WELL FOR ICE CREAM SERVICE.
DEC 22010PASSED5 violationsDETAILS
DEC 2
2010
PASSED
5 violationsDETAILS
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. Clean the walk-in cooler ceiling.
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. Clean the floors behind the beer cooler and rotating oven.
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. The wall next to the rotating oven has a large opening which needs to be sealed. Replace the ceiling tile above the hot line. Repair the damaged masonry on the north outer wall.
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.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Store wiping cloths in sanitizing solution in between use.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →