ROCK WRAP & ROLL Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKET ON INTERIOR OF REACH IN REFRIGERATOR AT COOKING LINE. REPLACE AND MAINTAIN

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 INTERIOR OF FRYERS UNCLEAN WITH HEAVY GREASE ACCUMULATION.

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 BROKEN FLOOR TILE IN MIDDLE OF KITCHEN IN FRONT OF STOVES. REPLACE 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED UNCLEAN FLOOR VENTS AND FLOOR DRAINS. CLEAN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNCLEAN UNDER AND BEHIND ALL COOKING EQUIPMENT WITHIN KITHCEN. FRYERS AND STOVES NEED TO BE PULLED AWAY FROM WALLS AND FLOORS NEED TO BE CLEANED IN DETAIL AND MAINTAINED.

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 WALLS BEHIND FRYERS AND STOVES WITH HEAVY GREASE ACCUMULATION. MUST CLEAN AND MAINTAIN ALL WALLS. OBSERVED VENTS ABOVE STOVES WITH HEAVY GREASE ACCUMULATION. 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED SOME THERMOMETERS MISSING WITHIN REFRIGERATORS. MAKE SURE THERMOMETERS ARE INSTALLED IN ALL REFRIGERATION UNITS AND EASILY ACCESSSIBLE. ALL THERMOMETERS MUST READ 40F AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED UNUSED REFRIGERATOR AND FREEZER IN BASEMENT. REPAIR OR REMOVE. OBSERVEDCLUTTER IN BASEMENT OFFICE. GET RID OF A UNECESSARY ITEMS TO DECREASE CLUTTER AND REDUCE HARBORAGE FOR INSECTS OR RODENTS AND ALLOW ACCESS FOR PEST CONTROL.

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: OBSERVED UNUSED REFRIGERATOR AND FREEZER IN BASEMENT. REPAIR OR REMOVE. OBSERVEDCLUTTER IN BASEMENT OFFICE. GET RID OF A UNECESSARY ITEMS TO DECREASE CLUTTER AND REDUCE HARBORAGE FOR INSECTS OR RODENTS AND ALLOW ACCESS FOR PEST CONTROL.

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.