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Zaytune Mediterranean Grill

4322 N WESTERN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

Zaytune Mediterranean Grill has been inspected 6 times by Chicago Department of Public Health since July 16, 2015. The most recent inspection, on March 14, 2018, found no infractions.

3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 3, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 3, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 10, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on June 10, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 10, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1-DOOR DOUGH COOLER DOOR RUBBER GASKET RIPPED. MUST REPLACE DAMAGED DOOR GASKET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON BASEMENT FLOOR. INSTRUCTED MANAGER TO KEEP BASEMENT FLOOR DRY THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
  3. Canvass

    5 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO SANITIZING CHEMICAL TEST STRIPS ON PREMISES. INSTRUCTED MANAGER TO PROVIDE SANITIZING TEST STRIPS ON PREMISES FOR 3-COMPARTMENT SINK AND SANITIZING BUCKET. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1-DOOR DOUGH COOLER DOOR RUBBER GASKET RIPPED. MUST REPLACE DAMAGED DOOR GASKET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON BASEMENT FLOOR. INSTRUCTED MANAGER TO KEEP BASEMENT FLOOR DRY/THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE SODA REACH IN COOLER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR SAID COOLER AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • DURING INSPECTION FOUND FOOD NOT PROTECTED DURING STORAGE. FOUND EVIDENCE OF THREE 1-LB BAGS OF FROZEN SHRIMP WITH ICE CRYSTALS BEING THAWED AND REFROZEN INSIDE A LARGE ICE BOX FREEZER. PRODUCT WAS VOLUNTARILY DISCARDED BY MANAGEMENT. INSTRUCTED MANAGER THAT FROZEN FOODS MUST NOT HAVE ANY EVIDENCE OF ICE CRYSTALS AT ANY TIME MAINTAIN 0F FOR FROZEN PRODUCTS AT ALL TIMES.APPROXIMATE VALUE OF PRODUCT $300.00 SERIOUS CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DURING INSPECTION FOUND THE FURTHEST RIGHT HAND SIDE COLD WATER FAUCET HANDLE NOT IN WORKING ORDER. ALL EQUIPMENT MUST BE IN WORKING ORDER AT ALL TIMES. THERE IS A SPRAYER AT THIS 3-COMP SINK WHICH IS WORKING IN ORDER TO FILL THE ABOVE STATED 3RD COMPARTMENT OF THE 3-COMP SINK.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOODS NOT IN THEIR ORIGINAL CONTAINER. FOUND SQUIRT BOTTLES WITH OLIVE OIL, CONTAINERS WITH FLOUR, AND LENTILS NOT LABELED.MUST PROVIDE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST USE SCOOPERS WITH HANDLES AT ALL BULK FOOD CONTAINERS HOLDING RICE, LENTILS AND FLOUR. FOUND SMALL BOWLS AND PLATES BEING USED AS SCOOPERS WITH NO HANDLES.MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLER'S MUST PROVIDE THEIR IDPH FOOD HANDLER'S CERTIFICATE AT ALL TIMES.MUST PROVIDE FOR THE NEXT ROUTINE INSPECTION.
  6. License

    0 infractions

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