THE MEDICI Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD SRORAGE FACILITIES NOT PROPERLY MAINTAINED. NOTED REACH IN COOLER AT WAIT STATION AT IMPROPER TEMPERATURE OF 53 DEGREES F. MUST REPAIR COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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: NOTED POTENTIALLY HAZARDOUS COLD FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 10 LBS OF MILK,VARIOUS HOUSE DRESSINGS AND SLICED MELONS AT IMPROPER TEMPERATURES RANGING BETWEEN 50-53.5 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE PEELING PAINT ON RACKS IN REACH IN COOLER. MUST REPAINT SHELVES WITH A LIGHT COLORED NON TOXIC PAINT OR REPLACE. REPLACE WORN RUBBER GASKET AT THE REACH IN COOLER ACROSS FROM THE ICE CREAM FREEZER.

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: MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF EACH ICE MACHINE. MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND REMOVE HEAVY GREASE AND DUST.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS IN BASEMENT UNDERNEATH SODA LINES AND REMOVE SYRUP.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE LIGHT BULB IN BASEMENT STORAGE AREA WHERE NEEDED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE LIGHT BULB IN BASEMENT STORAGE AREA WHERE NEEDED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.