KOKO'S MEDITERRANEAN GRILL Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 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)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 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).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: 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

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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.

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: NOZZLE OF ICE DISPENSER AT POP MACHINE IN SELLING AREA WITH THE BEGINNING OF MINERAL BUILD-UP INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOZZLE OF ICE DISPENSER AT POP MACHINE IN SELLING AREA WITH THE BEGINNING OF MINERAL BUILD-UP INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN

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.