CEDARS MEDITHERRANEAN KITCHEN Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED; MUST HAVE A CERTIFIED MANAGER ON DUTY AT ALL TIMES WITH A VALID CERTIFICATE POSTED. PRIORITY FOUNDATION 7-38-012 ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED RODENT AND INSECT ACTIVITY ON PREMISES. FOUND 60 OR MORE RAT AND MOUSE DROPPINGS ON PREMISES IN STORAGE AREA AND SECOND FLOOR PREP AREA. ALSO NOTED APPROXIMTLEY 6 LIVE LARGE FLIES IN FRONT PREP AND DINING AREA. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL SERVICE PRIOR TO REINSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-020(A) ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING: CAN OPENER AT PREP TABLE (SECOND FLOOR PREP), INTERIORS OF FRYERS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, PREP TABLES, REFRIGERATION UNITS, SINKS AND DISHMACHINE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO HOT RUNNING WATER ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED THE PERSON IN CHARGE THAT HOT RUNNING WATER MUST BE MAINTAINED AT A MINIMUM TEMPERATURE OF 110F AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE EXPOSED HANDSINK IN THE PREP AREA IN POOR REPAIR ACCORDING TO LAW; MUST CORRECT. SINK MUST BE REPAIRED AND HAVE HOT AND COLD RUNNING WATER FOR HANDWASHING AT FIRST FLOOR COOKING AREA. PRIORITY VIOLATION 7-38-030(C) ISSUED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING AND MAINTAIN: FLOORS THROUGHOUT RESTAURANT UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT, IN STORAGE ROOMS, WASHROOMS, ETC. INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT INCLUDING CEILING TILES, LIGHT SHIELDS AND CEILING VENTS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT ON THE SECOND FLOOR NEED CLEANING; CLEAN VENTS IN HOODED SYSTEM.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT ON THE SECOND FLOOR NEED CLEANING; CLEAN VENTS IN HOODED SYSTEM.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.