ROCK WRAP & ROLL Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED 3 COMPARTMENT SINK BACKING UP WASTE WATER ON THE FLOOR DRAIN, WHEN DRAIN STOPPER WAS REMOVED FROM THE 3RD COMPARTMENT SINK. INSTRUCTED TO CLEAN THE CATCH BASIN TO HAVE A WELL DRAINING FLOOR DRAIN. CITATION ISSUED CRITICAL 7-38-030.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HAND SINK IN FIRST FLOOR PREP AREA AND BASEMENT PREP AREA NOT ACCESIBLE TO EMPLOYEES TO WASH THEIR HANDS. FIRST FLOOR EXPOSED HAND SINK WITH BIG GARBAGE CAN IN FRONT OF THE SINK. AND BASEMENT EXPOSED HAND SINK IS BEING USED AS A STORAGE AREA. BIG BLACK BASIN WITH SUSHI DIRTY UTENSILS( CUPS, PLATES, WOOD PLATES FOR SUSHI) ON TOP OF THE EXPOSED HAND SINK AND BIG GARBAGE CAN IN FRONT OF THE EXPOSED HAND SINK. INSTRUCTED MANAGER THAT EXPOSED HAND SINK MUST BE ACCESIBLE AND CONVENIENT TO EMPLOYEES AND NOT TO BE USE AS A STORAGE AREA. MANAGER REMOVED ALL THE GARBAGE CAN AND THE BLACK BASIN WITH DIRTY SUSHI UTENSILS IN FRONT OF US DURING INSPECTION. CITATION ISSUED CRITICAL 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD CONTAINERS WIH READY TO EAT FOODS INSIDE THE PREP AND REACH COOLER MUST BE LABELED AND DATED.

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 INSTALL A SPLASH GUARD BETWEEN THE 2 COMPARTMENT PREP SINK AND THE TABLE WITH RICE COOKER .

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 IN DETAIL AND SANITIZE ALL COOKING EQUIPMENT (WITH GREASE AND DUST BUILD UP) ON THE EXTERIOR AND SIDE OF THE STOVE, DEEP FRYER AND GRILL). CLEAN IN DETAIL AND SANITIZE ALL THE CABINET IN THE COOKING AREA, BOTTOM SHELVE OF THE PREP TABLE IN THE BASEMENT AND INTERIOR OF THE ICE MACHINE 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THROUGHOUT THE KITCHEN,COOK LINE,UNDER AND BEHIND THE COOKING EQUIPMENT, WITH GREASE ABD DEBRIS ACCUMULATED. AND FLOOR BEHIND AND BETWEEN ALL COOLERS IN THE BASEMENT WITH DUST AND DEBRIS BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. ALSO FLOOR UNDER AND BEHIND THE WATER HEATER NEEDS CLEANING TOO.

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: WALLS AROUND THE MOP SINK IN THE BASEMENT AND WALLS BY THE EXPOSED HAND SINK AND 2 COMPARTMENT SINK, NEEDS DETAIL CLEANING. FILTER ON THE HOOD WITH GREASE ACCUMULATED. MUST CLEAN 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: MISSING AND BURNED OUT LIGHT BULBS ON THE HOOD, MUST REPLACE. MUST CLEAN ONE OF THE LIGHT SHIELD ON HTE HOOD AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING AND BURNED OUT LIGHT BULBS ON THE HOOD, MUST REPLACE. MUST CLEAN ONE OF THE LIGHT SHIELD ON HTE HOOD AND MAINTAIN.

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.