THE MEDICI Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF READY TO EAT FOODS STORED INSIDE OF REACH IN COOLER 6.5LBS POTATO SALAD 12/8 44.9F,12.0LBS CHICKEN SALAD 12/5 43.8F,21.0LBS TUNA 44.8F 12/7,12.5LBS. CAJUN TURKEY 44.6F 12/8.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX. 52 LBS . $422. (CRITICAL 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING DISPLAY SUCH AS SEVERAL LOAVES OF ASSORTED BAKED BREADS STORED ON OPEN FRONT DISPLAY RACKED SHELVING UNITS AND NOTICED DUST BUILD UP ON ABOVE AND IN BETWEEN SHELVING UNITS , NOT PROTECTED FROM DUST,DEBRI AND INSECTS.MUST PROTECT PRODUCT DURING DISPLAY.MANAGER REMOVED ALL BREADS AND CLEANED DUST BUILD UP FROM SHELVING UNITS.(SERIOUS 7-38-005A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS.MUST LABEL PACKAGED BAKED GOODS WITH REQUIRED INFO GIVEN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE DAMAGED LIDS ON BULK FOOD STORAGE CONTAINERS, WORN GASKET ON GLASS REACH IN COOLER.MUST REMOVE RUST FROM BASEMENT & 1ST FL.WALK IN COOLER SHELVING UNITS.MUST PROVIDE SPLASHGUARD BETWEEN 1- COMP SINK AND PREP TABLE.

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 CLEAN FOOD DEBRI FROM SIDE OF STOVE,ENCRUSTED FOOD ON ALL BAKING PANS,1ST FL. WALK IN COOLER SHELVING UNITS.MUST CLEAN DUST BUILD UP FROM COMPRESSOR UNIT AND FANGUARDS IN WALK IN COOLER.MUST DEFROST ICE CREAM FREEZER.

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 CLEAN FLOOR ALONG WALL BASES IN PREP AREAS.MUST REPAIR OR REPLACE DAMAGED FLOORING WHERE NEEDED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST ADJUST THRESHOLD AT BI-FOLD ENTRY DOOR.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA AND PREP AREA.MUST REPLACE MISSING WALL BASE BEHIND STOVE.MUST SEAL HOLE IN WALL IN DELIVERY AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS FOR HOT HOLDING CABINET AND PIZZA HOT HOLDING UNIT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS FOR HOT HOLDING CABINET AND PIZZA HOT HOLDING UNIT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.