OLIVE MEDITERRANEAN GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES ON THE HOT HOLDING LINE: FOUND A CONTAINER OF COOKED STEAK KABOB AT 115.6F, BEEF SHAWARMA AT 120.2F, AND CHICKEN SHAWARMA AT 130.8F. INSTRUCTED STAFF ALL POTENTIALLY HAZARDOUS FOOD ITEMS MUST BE HELD AT 140F OR MORE ON THE HOT HOLDING LINE. MANAGER VOLUNTARILY DISCARDED 8# OF FOOD WORTH $100. 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISH MACHINE UNABLE TO REACH A FINAL RINSE OF 180F AT TIME OF INSPECTION: THE HOT WATER ONLY REACHED A TEMPERATURE OF 70F DURING THE FINAL RISE WITH A TOOL BAR INDICATOR ON THE ELECTRONIC DIAL INDICATING THAT THE MACHINE IS NOT PROPERLY FUNCTIONING. MACHINE WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH AFTER THE MACHINE HAS BEEN REPAIRED AND MAINTAINS A HOT WATER TEMPERATURE OF A MINIMUM OF 180F DURING THE FINAL RINSE CYCLE. INSTRUCTED TO PROPERLY SET UP THE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE ALL FOOD EQUIPMENT, UTENSIL,ETC. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE PINK DISCOLORATION BUILDUP INSIDE OF THE ICE MACHINE, DETAIL CLEAN/SANITIZE, AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE PINK DISCOLORATION BUILDUP INSIDE OF THE ICE MACHINE, DETAIL CLEAN/SANITIZE, AND MAINTAIN.

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.