IDOF Fresh Mediterranean Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO ONE ON SITE AT THE TIME OF INSPECTION DEMONSTRATING FOOD SAFETY KNOWLEDGE

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TIME TEMPERATURE-CONTROLLED FOR SAFETY FOODS, INCLUDING BEEF ARE PREPARED COOKED, AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 5 LBS OF SLICED COOKED ONIONS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURES RANGING FROM 105F-132F. ALL GRILLED ONIONS WERE VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CARTONS OF OIL ON THE FLOOR. ALL FOOD ITEMS NEED TO BE STORED AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED ENCLOSURE FOR GARBAGE AREA UNCLEAN. THE AREA NEEDS TO BE DETAIL CLEANED AND MAINTAINED. ALL GARBAGE RECEPTALCES NEED TO BE KEPT COVERED AT ALL TIMES.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED ENCLOSURE FOR GARBAGE AREA UNCLEAN. THE AREA NEEDS TO BE DETAIL CLEANED AND MAINTAINED. ALL GARBAGE RECEPTALCES NEED TO BE KEPT COVERED AT ALL TIMES.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.