Zaytune Mediterranean Grill

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED POTENTIALLY HAZARDOUS FOOD IN COLD HOLDING UNIT AT IMPROPER TEMPERATURES RANGING FROM 57.5-60F DEGREES. MANAGER VOLUNTARILY DENATURED AND DISCARDED. MUST MAINTAIN COLD HOLDING TEMPERATURES AT 40F OR LOWER. APPROX. WT.9LBS, VALUE $120. CRITICAL ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN STAIRS LEADING TO BASEMENT AND AT BASEMENT FLOOR OF DEBRIS AND SPILLS FROM POP IN A BOX CONTAINERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN LIGHT SHIELDS OF HEAVY DUST BUILD-UP FROM VENTS AT GRILL AREA. MUST REMOVE AND MAINTAIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVERED SUCH AS CHICKEN, BEEF AND HUMMUS. A certified food service manager must be present in all establishments at which potentially haza...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER AND LITTER IN THE BASEMENT STORAGE AREA. MUST REMOVE AND/OR ORGANIZE ITEMS IN THE BASEMENT TO PREVENT HARBORAGE.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS.