Mediterranean Grill & Cuisine
Clean record — passed all 5 inspections
2014-06-10 Pass Canvass 4 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
FOODS INSIDE COOLERS AND BULK STORAGE CONTAINERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXHAUST HOOD AND FILTERS, SINK AND UTENSILS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR ALONG WALL BASE AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANDLERS AND EMPLOYEE IN PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE PROPER HAIR RESTRAINT FOR ALL FOOD HANDLERS.
2013-08-27 Pass Canvass 9 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
PREP FOODS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
CLEAN MULTI-USE UTENSILS IMPROPERLY STORED ON STORAGE UNITS; INSTRUCTED TO PROPERLY STORED TO PREVENT CONTAMINATION.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DEBRIS/FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES AND MICROWAVE OVENS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOOD DEBRIS AND GREASE ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS, STORAGE AREAS AND MOP SINK AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DRIED FOOD ON WALLS AT MAIN KITCHEN; INSTRUCTED TO CLEAN/SANITIZE WALLS. EXCESSIVE DUST AND GREASE ON HOOD AND FILTERS AT MAIN KITCHEN; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAKY FAUCET AT 3 COMPARTMENT SINK AND EXCESSIVE RUST AND GREASE ON GREASE TRAP UNDER ABOVE SINK; INSTRUCTED TO REPAIR OR REPLACE FAUCET AND CLEAN AND REPAINT GREASE TRAP.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED CLUTTER AT REAR STORAGE AREAS; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT; INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
CLEANING TOWELS AND ICE SCOOP IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED, CLEANING TOWELS IN AN APPROVED SANITIZER AND ICE SCOOP TO PREVENT CONTAMINATION.
2012-11-07 Pass w/ Conditions Canvass CRITICAL 9 ▾
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NO HAND SOAP ON THE EXPOSED HAND SINK IN THE PREP AREA, AND NO PAPER TOWEL ON THE EXPOSED HAND SINK IN THE DISHWASHING AREA. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH PAPER TOWEL AND HAND SOAP ALL THE TIMES. CITATION I...
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS POTATO/LENTIL SOUP, CHEESE PIE, HUMMUS, SPINACH PIE, LAMB KABOB. CITATION ISSUED SERIOUS 7-38-012. ONE CERTIFIED MANAGER POSTED ON THE WALL, BUT THE SAID PER...
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
NO INSPECTION SUMMARY REPORT POSTED ON SITE AND VISIBLE TO CUSTOMER, FROM REPORT # 391269 DATED 11/16/10. INSTRUCTED MANAGER THAT INSPECTION SUMMARY REPORT MUST BE POSTED ON SITE AND VISIBLE TO THE CUSTOMER. CITATION ISSUED SRERIOUS 7-42-010(B)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST RE CAULK AROUND THE 3 COMPARTMENT SPLASHGUARD. CAULKING WORN OUT.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN IN DETAIL THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST REPLACE CRACKED AND MISSING FLOOR TILES IN THE REAR STORAGE AREA. CLEAN IN DETAIL THE FLOOR UNDER AND BEHIND ALL COOKING EQUIPMENTS AND UNDER AND BEHIND ALL DRY STORAGE SHELVINGS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN IN DETAIL THE FOLLOWING: VENT COVER INSIDE BOTH WASHROOMS AND THE HOOD WITH DUST AND GREASE BUILD UP AND MAINTAIN. MUST SEAL THE GAPS AROUND THE CONDUIT AND PIPES IN THE KITCHEN, AND GAPS ON THE CEILING INSIDE BOTH WASHROOMS AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE LIGHT SHIELD AND END CAPS ON THE LIGHT BULBS ABOVE THE FOOD STORAGE SHELVINGS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE VISIBLE THERMOMETER IN ALL REACH IN FREEZER, 3 DOOR COOLER AND ONE OF THE PREP COOLER.
2010-11-16 Pass Canvass Re-Inspection 6 ▾
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.//VIOLATION REMAINING SEE REPORT #391252
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT #391252
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391252
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.//VIOLATION REMAINING SEE REPORT # 391252
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.//VIOLATION REMAINING SEE REPORT #391252
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.//VIOLATION REMAINING SEE REPORT #391252
2010-10-27 Pass w/ Conditions Canvass CRITICAL 8 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//MGMT & I OBSERVED AIR TEMP INSIDE OF COOLER AT 49.0F/PLACE HELD FOR INSPECTION TAG ON UNIT.INSTRUCTED MGMT N...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less.//MGMT & I OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPS (DOLMEH,CHICKEN KABOB,BEEF SHAWERMA,CURRY CHICKEN,CHICKEN SHAWERMA,GROUND BEEF KABOB TEMPED BETWEEN 46.9F-49.7F MGMT VOLUNT...
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.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INSTRUCTED MGMT TO PROPERLY STORE ALL CLEAN MULTI-...
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/REPAINT RUSTY GRESE TRAP UNDER 3COMP SINK
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.//SOME SHELVES IN COOLERS, DRY STORAGE,INSIDE ICE MACHINE, INTERIOR &EXTERIOR OF EQUIPMENT NEED CLEANING.
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.//FLOORS UNDER AROUND STOCK
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.//REPAIR STAIN CEILING TILE IN WOMEN RESTROOM
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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