Olive Mediterranean Grill

No one in charge was present who knew the food-safety rules.

Inspector’s note: 2-101.11 observed the person in charge without a city of chicago food service sanitation manager's certificate. Instructed to meet requirement. Priority foundation. Citation issued under violation #2.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: 6-301.14 observed hand washing signs are needed at the front and rear hand washing sinks. Instructed to provide.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Found 2 out of 2 handwashing sinks water temperature ranging from 68 f - 73f. Instructed manager to provide a minnimum hot water temperature of 100f at all times. Priority violation. 7-38-030(c). Citation issued.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed no handwashing cleanser at handwashing sink located in warewashing area. All handwashing sinks must be equipped with hand cleaning liquid at all times. Instructed manager to provide. Priority foundation violation. 7-38-030-(c). Citation issued.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed no hand drying provision at handwashing sink in dish room. All handwashing sinks must be equipped with a hand drying provision at all times. Instructed manager to provide.corrected on site. Priority foundation violation. 7-38-030(c). Citation consalidated with above violation.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Found no handwashing cleanser at the exposed hand sink in the front prep area; must provide and maintain at all times. Priority foundation violation 7-38-030(c) issued.

Hot or cold water wasn’t available, or water pressure was too low.

Inspector’s note: Found no hot or cold running water under pressure at the exposed hand sink in the dishwashing area as required; must provide and maintain at all times. Priority violation 7-38-030(c) issued.

Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

Inspector’s note: 2-2102.14(n) observed no employee health policy on site. Must provide employee health policy and signatures for review. Priority foundation violation 7-38-010 no citation issued

No written plan or kit for cleaning up vomit or diarrhea.

Inspector’s note: 2-501.11 observed no vomitous and diarrheal incident clean up policy in place and kit (gloves, face masks, disposable mops, sanitizer) on site. Must provide and maintain. Priority foundation violation. 7-38-005. No citation issued.

Cold food was held above a safe temperature.

Inspector’s note: Observed food not meeting temperature requirements,all ready to eat food two 4 pound pans and three 5 pound pans of food (tomato salad,tabbouli,chickpea salad, yogurt, slice tomato ) at 47.6-53.4 degrees inside cold hold table in front prep area. One 4 pound container of falafal and cut leafy greens inside reach in cooler of in front prep area at 55.2 degrees f. Informed person in charge cold holding must remain at 41 degrees f or below required temperature. Person in charge voluntary discarded food items not meeting requirements. Informed person in charge of requirements. Priority violation 7-38-005 citation issued. Approx 33 pounds $100.

Prepared food wasn’t date-marked, or was kept past its discard date.

Inspector’s note: Observed facility missing date marking for ready to eat temperature control for food safety item, cooked chicken, barley, rice,wheat, etc. Stored inside reach in cooler located in front & rear food prep area. Informed person in charge to always date mark food items store more that 24 hours in facility. Priority foundation violation 7-38-005. No citation issued.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed cold holding unit in disrepair reach in cooler cold holding at 49.9 degrees f in front prep area of facility. Informed person in charge facility must repair or replace cold holding unit and maintain. Priority violation 7-38-005 citation issued. Tagged unit

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Inspector’s note: 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