CHICAGO, IL - SAS received citations for health code violations during an inspection on 08/18/2025.
Located at 11601 W TOUHY AVE in the Norwood Park area, the establishment serves the local community. The Norwood Park neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 2 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation concerned temperature control. Inspectors documented: 2. City of Chicago Food Service Sanitation Certificate - Comments: Observed No Certified Manager on Duty While Tcs Items Such As Deli Meat Were Served. Instructed to Maintain an Employee Holding a Valid City of Chicago Foodservice Manager Certificate on Site at All Times. Priority Foundation Violation 7-38-012. Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The second violation concerned temperature control. Inspectors documented: 16. Food-contact Surfaces: Cleaned & Sanitized - Comments: Observed High Temperature Dish Machine Raising the Surface Temperature of Utensils to an Improper Temperature of 157.6f. Unable to Reach Proper Temerature After Several Attemps. Instructed to Repair or Replace High Temperature Dish Machine So That It Consistently Raises Utensil Surface Temperature to a Minimum of 160f. Priority Violation 7-38-025. Citation Issued. Ecolab Arrived During Inspection and Converted High Temperature Dishmachine to Chemical Sanitizing Method.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/18/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (TUNA, CHICKEN, PASTA SALAD ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-POTATOE SALAD 45.1F, TUNA 45.8F, CHEESE 48.2F, TURKEY 48F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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