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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: SLICED TOMATOES- 56.7F, HUMMUS AT 56.0F, COOKED CHICKEN 120.0F, APPROX 1-LBS OF 2-LBS OF TABOULI SALAD -53.4F,COOKED BEEF AT 101.0,127.0F. MUST MAINTAIN COLD FOODS AT 40.0F OR LESS AND HOT FOODS AT 140.0F OR HIGHER. ALL FOODS REMOVED AND DISCARDED BY MANAGER COST APPROX $ 50.00-CDI. CRITICAL VIOLATION 7-38-005A

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.