Mediterranean Grill

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings8
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: 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 NOT TO USE UNIT UNTIL REINSPECTED BY DEPT. OF HEALTH/REMOVE ALL FOOD ITEMS OUT OF REACH IN COOLER IN KITCHEN AREA.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: 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 VOLUNTEERED TO PROPERLY DISCARED FOOD ITEMS $1000 70LBS
  code 3Priority
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.
  code 30
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles
  Inspector note: 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-USE UTENSILS IN KITCHEN AREA.
  code 31
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: 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
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: 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.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned.//REPAIR STAIN CEILING TILE IN WOMEN RESTROOM
  code 35

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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.