MORETTI'S Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED ONE MALE EMPLOYEE USING MENS WASH ROOM URINAL AND DID NOT WASH HANDS AFTER AND WENT BACK TO WORK. INSTRUCTED MANAGER ALL EMPLOYEES MUST WASH HANDS AFTER USING WASHROOMS, POOR HYGIENIC PRACTICES. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED THICK BLACK SLIME/DIRT BUILD UP INSIDE ICE MACHINES, UPPER PORTION, DRIPPING INTO READY TO ICE/READY TO EAT FOOD. INSTRUCTED MANAGER TO CLEAN AND SANITIZE INTERIOR OF BOTH ICE MACHINES. MANAGER VOLUNTARILLY DISCARDED ALL ICE IN BOTH ICE MACHINES AT THIS TIME. INTERIOR OF BOTH ICE MACHINES MUST BE CLEANED/SANITIZED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-38-005(A).

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MAIN PREP AREA COOLERS DOOR RUBBER GASKETS IN POOR REPAIR/RIPPED ALSO OBSERVED RUST BUILD UP ON SHELF RACKS IN PASTA WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED DOOR GASKETS AND PAINT OR REPLACE RUSTED SHELVES IN WALK IN COOLER.

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: OBSERVED FOOD DEBRIS INSIDE UNUSED REACH IN PREP COOLERS, SYRUP BUILD UP AROUND TUBES ABOVE MAIN BAR ICE BIN (BY BAR ENTRANCE) ALSO OBSERVED FOOD STAINS/DEBRIS ON EXTERIOR OF SINKS AT PREP AREAS ESPECIALLY AROUND HOT AND COLD WATER HANDLES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

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: OBSERVED FLOOR LITTERED AT DIRTY MARTINI BAR AND END ZONE BAR. INSTRUCTED MANAGER TO CLEAN FLOOR AT ALL BARS AND MAINTAIN.

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: OBSERVED FOOD STAINS/SYRUP ON WALL AT MAIN BAR BY BAR ENTRANCE. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS/SYRUP ON WALL AT MAIN BAR BY BAR ENTRANCE. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.

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.