CEDARS MEDITHERRANEAN KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: Inspector Comments: MUST LABEL & DATE COOKED FOODS IN COOLERS.MUST LABEL BULK & SMALL FOOD STORAGE CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: Inspector Comments: MUST PROVIDE FOOD GRADE STORAGE BAGS AND ELIMINATE PLASTIC GROCERY BAGS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BOTH WALK IN COOLER DOORS,LID ON PREP COOLER ON 1ST FL. IN POOR REPAIR.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLERS , PREP COOLERS ON 1ST FL & EXTERIOR LID OF GREASE TRAP AT 1ST FL. 3- COMP SINK.MUST PROVIDE A SPLASHGUARD AT HAND SINK NEXT TO DISH MACHINE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM WHEEL BASES OF COOKING EQUIPMENT,USED & UNUSED EQUIPMENT,FRYERS,DISH RACKS,DELIME DISH MACHINE,INTERIOR PANEL OF ICE MACHINE,ROLLING CARTS,ALL FOOD STORAGE SHELVES INCLUDING IN WALK IN COOLERS

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: Inspector Comments: MUST CLEAN GREASE & FOOD DEBRI FROM FLOOR THROUGHOUT 1ST & 2ND FL.MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR THROUGHOUT 1ST & 2ND FL. INCLUDING WALK IN COOLERS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: Inspector Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN BAR AREA,PREP AREA,HALLWAY OF TOILETROOMS.MUST CLEAN DUST FROM ALL CEILING AND WALL VENTS THROUGHTOUT,HOOD & FILTER OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE STAINED AND MISSING CEILING TILES,LOOSE CAULKING AT HOOD ON 1ST FL.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: Inspector Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN BAR AREA,PREP AREA,HALLWAY OF TOILETROOMS.MUST CLEAN DUST FROM ALL CEILING AND WALL VENTS THROUGHTOUT,HOOD & FILTER OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE STAINED AND MISSING CEILING TILES,LOOSE CAULKING AT HOOD ON 1ST FL.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.