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Koko's Mediterranean Grill

June 16, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLAY PREP COOLER AT IMPROPER TEMPERATURE: PRESENTLY AIR TEMP OF 58.6F TO 60F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:CHICKEN,FETA CHEESES,BEEF ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION",DO NOT USE UNIT CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: KABOB CHICKEN AT TEMP OF 50F; KABOB BEEF AT TEMP OF 57.8F; RAW HAMBURGER PATTIES AT TEMP OF 55.7F; DICED FETA CHEESE AT TEMP OF 45.3F; SLICED HAM AT TEMP OF 56.9F; PASTRIES FILLED WITH FETA CHEESE AND SPINACH AT TEMP OF 62F;GRILLED MIXED VEGETABLE IN OIL AT TEMP OF 55.6F; RAW CHICKEN AT TEMP OF 57F. ALL FOOD MENTIONED WAS STORED INSIDE THE DISPLAY PREP COOLER.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 15,VALUE 70 CRITICAL VIOLATION:7-38-005(A).
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GARBAGE AREA NOT MAINTAINED. TWO OUT OF THREE GARBAGE CONTAINERS OVERFLOWING WITH GARBAGE,UNABLE TO CLOSE LIDS AND FOUL ODOR FROM THEM. WASTE OIL CONTAINER WITH EXCESS GREASE ON TOP THE LID,GREASE IS DANGLING FROM EDGE OF THE CONTAINER WITH SPILLAGE ON GROUND AND WALL BEHIND THE CONTAINER. WE(MANAGER AND I) OBSERVED FOOD LIQUID SPILLAGE FROM SIDE DOOR OF THE BUSINESS ONTO SIDEWALK AND TO GARBAGE CONTAINER.MUST CLEAN MENTIONED GROUND,LIDS MUST BE CLOSED AT ALL TIMES,WASTE OIL CONTAINER AND WALL MUST BE CLEANED AND MAINTAINED. SERIOUS VIOLATION:7-38-020
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED EMPLOYEE USING BOTTLE CAPS AT THREE COMPARTMENT SINK,BROKEN STOPPERS STORED ON TOP THE THREE COMPARTMENT SINK.INSTRUCTED TO PROVIDE WORKING STOPPERS. DIRTY/STAINED CARBOARDS ARE USED FOR SHELF LINER INSIDE THE TWO DOOR RACH-IN COOLER AT REAR AREA,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. OBSERVED KNIVES STORED BETWEEN THE COOLERS,INSTRUCTED TO PROVIDE ADDITIONAL KNIFE RACK TO MINIMZE SOURCE OF CONTAMINATION.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: NOZZLE OF ICE DISPENSER AT POP MACHINE IN SELLING AREA WITH THE BEGINNING OF MINERAL BUILD-UP INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN
code 33
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: OBSERVED SOME OF THE EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA. ANYONE ENTERING PREP AREA MUST WEAR HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on May 18, 2015: 5 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.