Seasonnnn & Salt
Last inspected: Jan 18, 2011
100
Score
Public records currently show only two inspections for Seasonnnn & Salt. The most recent report on file is from Jan 18, 2011. Low risk means the most recent visit produced few or no significant findings. No fresh inspection data is available: the latest entry for Seasonnnn & Salt dates to Jan 18, 2011.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about 11 violations before that.
The city-wide average for Chicago sits at 81, putting Seasonnnn & Salt on the better side of that line. Overall, the inspection record reads well.
2
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 18, 2011
Reinspection
No violations found.
100
Jan 5, 2011
License
11 minor violations.
View 11 violations
Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER- GAS NOT CONNECTED. MUST PROVIDE HOT RUNNING WATER AT ALL TIMES.
9
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. UNABLE TO WASH HANDS NO GAS (HOT WATER)
12
Inside containers or receptacles: adequate number, properly covered and insect/rodent proof
Inspector notes: All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. PROVIDE GARBAGE CANS WITH LIDS INSIDE PREP AREA AND A COVERED GARBAGE CAN IN WASHROOM.
20
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMP SINK NOT CONNECTED TO CITY WATER SUPPLY. MUST CONNECT THE 3 COMP SINK TO CITY WATER SUPPLY, PER CITY CODE. ALSO CONNECT THE GREASE TRAP.
24
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. DETAIL CLEAN ALL HEAVY EQUIPTMENT INSIDE AND OUTSIDE. PAINT/SEAL ALL RUSTY SURFACES.
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. DETAIL CLEAN FLOORS AND CORNERS THROUGHOUT MAKEIN ALL CORNERS TIGHT FITTING WITHOUT HOLES. PROVIDE COVING ALONG WALLS WHERE MISSING.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MAKE ALL WALLS SMOOTH, EASY CLEANABLE WITHOUT ANY HOLES CRACKS OPENINGS AROUND ANY ELECTRICAL OUTLETS, SEAL ALL SEAMS AT THE STAINLESS STEEL WALLS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE LIGHT SHIELDS WHERE MISSING/DAMAGED, i.e. IN WALK IN COOLER/IN FRONT COOKING AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DETAIL CLEAN ALL EXHAUST FILTERS.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. WHEN ALL REMODELING IS COMPLETE, REMOVE ALL CONSTRUCTION MATERIALS.
41
58
Frequently Asked Questions
When was Seasonnnn & Salt last inspected?
The most recent health inspection at Seasonnnn & Salt on file is from Jan 18, 2011. The public record contains two inspections in total.
Has Seasonnnn & Salt's inspection record improved over time?
Yes. Recent inspections at Seasonnnn & Salt have averaged around zero violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Seasonnnn & Salt 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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