Sal's Deli
Last inspected: Jun 24, 2015
78
Score
Going back to 2011, Sal's Deli has five inspections in the public record. Inspectors last stopped by on Jun 24, 2015. A low risk tier reflects an inspection that turned up minimal issues. The file hasn't been updated since Jun 24, 2015, so take the current picture with that in mind.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited seven times.
Restaurants in Chicago average 81, so Sal's Deli trails the local norm. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jun 24, 2015
Routine
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED CAN OPENER UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED INTERIOR OF REACH IN DELI COOLER WITH FOOD SPILLS, OBSERVED INTERIOR OF REACH IN COOLERS WITH FOOR SPILLS. CLEAN AND MAINTAIN INTERIOR OF REACH IN DELI COOLER AND REACH IN REFRIGERATOR.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED INTERIOR OF ICE MACHINE UNCLEAN. CLEAN AND SANITIZE INTERIOR OF ICE MACHINE.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED MOP SINK UNCLEAN. CLEAN AND MAINTAIN MOP SINK.
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Food handler requirements met
Inspector notes: ADDITIONAL IDPH FOOD HANDLER INFORMATION PROVIDED.
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Jul 15, 2014
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE REACH IN COOLER, MUST BE LABELED AND DATED.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN IN DETAIL AND SANITIZE INSIDE THE DISPLAY COOLER WITH COLD CUTS(HAM,BOLOGNA, SPICY HAM, ETC).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR THROUGHOUT THE PREP AREA AND KITCHEN WITH FOOD DEBRIS. MUST CLEAN IN DETAIl AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FAN GUARD INSIDE THE TWO DOOR REACH IN COOLER AND ONE DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. VENT INSIDE THE WASHROOM WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.
35
82
Jul 10, 2013
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUSTY AND PEELING METAL RACK SHELVING IN SANDWICH PREP THREE DOOR COOLER. MUST REMOVE RUST, RESEAL/REMOVE PEELING RUBBER FROM RACKS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR DISPLAY COOLER WITH FOOD DEBRIS AND FOOD SPILLAGE. MUST CLEAN AND MAINTAIN. INTERIOR DOOR OF ICE MACHINE DIRTY WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST INSTALL LIGHT SHIELDS OR SHATTER PROOF BULBS IN ALL PREP AND DISH AREAS.
36
86
May 11, 2012
Routine
4 minor violations.
View 4 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR OF THE OVEN.
33
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES.
42
82
Jun 13, 2011
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. All food not stored in the original container shall be stored in properly labeled containers. PRE-PACKAGED SALSA MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS, LIST OF INGREDIENTS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE TIN FOIL OR WAX PAPER AS LINER FOR SHELVING.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS BEHIND ICE CREAM FREEZER AND UNDER SODA STORAGE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. MUST REMOVE THREADED NOZZLE FROM UTILITY MOP SINK OR INSTALL A BACK FLOW PREVENTION DEVICE.
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Frequently Asked Questions
When was Sal's Deli last inspected?
The most recent health inspection at Sal's Deli on file is from Jun 24, 2015. The public record contains five inspections in total.
What is the most common violation at Sal's Deli?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited seven times, more than any other issue at Sal's Deli.
Has Sal's Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Sal's Deli have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sal's Deli means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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