MORETTI'S Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE 1ST FLOOR/BASEMENT (2) ICE MACHINES.OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINES,"ICE USED FOR HUMAN CONSUMPTION".MANAGEMENT INSTRUCTED TO TURN OFF MACHINES,REMOVE ICE AND HAVE INTERIOR OF ICE MACHINES CLEANED AND SANITIZED AND MAINTAINED. OBSERVED AN EXPOSED OVERHEAD DRAINING PIPE INSIDE THE BASEMENT WALK-IN-COOLER COMING FROM ABOVE 1ST FLOOR BAR AREA.INSTRUCTED THAT THIS AREA MUST BE PROTECTED FROM POTENTIAL OVERHEAD CONTAMINATION AT ALL TIMES.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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE BASEMENT DISHWASHING ROOM AREAS.APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN SAID BASEMENT DISHWASHING ROOM AREAS.INSTRUCTED TO REMOVE PESTS,DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS IN DETAIL, ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.ALSO,THE FOLLOWING DOORS NOT RODENT/PROOFED,THE FRONT/SIDE ENTRANCE REVOLVING DOOR AT BOTTOM CORNERS NOT RODENT PROOFED WITH 2" INCH GAP/OPENING,AND THE REAR EXIT DOORS WITH 1/4 INCH GAP/OPENING AT BOTTOMS CORNER OF SAID DOOR(LEADING TO OUTSIDE GARBAGE DUMPSTER AREA). INSTRUCTED TO MAKE SAID DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS/CORNERS TO PREVENT PEST-ENTRY AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: FOUND NO HOT RUNNING WATER IN MENS CUSTOMER TOILET ROOM AT HAND SINKS IN THE 2ND FLOOR (CELEBRATION ROOM). INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1981390 DATED:01/12/2017. 32 Observed cardboard being used as shelf liners in the basement. Instructed facility to remove and maintain. 04/12/2017. 34 Observed floors not maintained in various areas: the fireside bar has dirt and debris on the floors, the basement freezer attached to the beer cooler has food debris on the floor, the floor under the basement prep kitchen fryers has spilled oil on it. Instructed facility to clean all and maintain. 04/12/2017. 35 Observed the ceiling in the basement dish room to have dirt on it. Instructed facility to clean and maintain. Observed the basement ceiling outside of the dish room, above the dishes to have peeling paint. Instructed facility to repair and maintain. 04/12/2017. INSTRUCTED TO CORRECT ALL NOTED VIOLATIONS AND MAINTAIN BY 3/2/2018. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED. INSTRUCTED TO REPLACE/REPAIR RUSTY SHELVINGS IN WALK-IN-COOLERS(MAIN KITCHEN WALK-IN-COOLER,BASEMENT LIQUOR WALK-IN-COOLER)USING A NON-TOXIC FINISH AND MAINTAIN. OBSERVED WOODEN STORAGE SHELVINGS CHIPPED IN THE DELIVERY SECTION AREA AND REPLACE TORN GASKETS AT THE 4 DOOR PREP LINE REACH-IN-COOLER ACROSS FROM THE FRYERS(MAIN KITCHEN)ALSO,REMOVE ICE BUILD-UP FROM INSIDE THE WALK-IN-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: THE FOLLOWING REQUIRES A DETAIL CLEANING FAN COVERS AND SHELVINGS INSIDE THE ALL WALK-IN-COOLERS AND DOORS AND GASKETS WITH FOOD DEBRIS AT MAIN KITCHEN PREP LINE COOLERS,SIDES OF HOT COOKING EQUIPMENTS AND PIPES ATTACHED,BOTTOM OF GRILL AREA(MAIN KITCHEN PREP AREA),INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS,STORAGE SHELFS(BASEMENT PREP,1ST FLOOR MAIN KITCHEN),EXTERIOR SURFACES OF BASEMENT DISHWASHING MACHINE,BAR COOLERS,BAR GUNS AND HOUSINGS ATTACHED NEED A DETAIL CLEANING AT ALL(BAR AREAS) AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS AT CEILING VENTILATION COVERS (INCLUDING INSIDE THE ALL TOILET ROOMS) AND REPLACE WATER STAINED CEILING TILES NEAR THE STORAGE CLOSET(OLD DRY STORAGE CLOSET)IN THE 2ND FLOOR(SKY BOX DINING) AND PROVIDE MISSING CEILING TILE IN THE 2ND FLOOR(SAME AREA). INSTRUCTED TO DETAIL CLEAN AND SANITIZE WALLS/CEILINGS IN MAIN KITCHEN PREP AREAS AND INSIDE ALL WALK-IN-COOLERS TO REMOVE SPLASHED FOOD/DIRT DEBRIS 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BROKEN LIGHT SHIELD OVER THE BASEMENT DISHWASHING 3 COMPARTMENT SINK AREA AND BURNT LIGHT BULBS SAME AREA,(PIZZA PREP STATION AREA).INSTRUCTED TO REPLACE SAID BROKEN LIGHT SHIELD AND REPLACE BURNT-OUT LIGHT BULBS WHERE NOTED TO MANAGER AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED SMALL WATER LEAKS AT WATER LINE BENEATH THE 1 COMP SINK/SPRAYER NEXT TO THE DISHMACHINE (BASEMENT DISHWASHING AREA).INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN. INSTRUCTED TO PROVIDE MISSING HOLDERS/DRAIN LINES FOR THE BAR GUNS AT THE FOLLOWING BARS(2ND FLOOR D/BAR,1ST FLR SERVICE BAR)AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: DETAIL CLEAN AND ORGANIZE STORAGE CLOSETS THROUGHOUT AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ITEMS KEPT MUST BE PROPERLY STORED NEATLY AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: DETAIL CLEAN AND ORGANIZE STORAGE CLOSETS THROUGHOUT AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ITEMS KEPT MUST BE PROPERLY STORED NEATLY AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.