ROCK WRAP & ROLL Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED AN EMPLOYEE PREPARING A SUSHI ROLL (ROLLING THE ROLL, PLACING PINEAPPLE ON TOP OF THE ROLL, THEN SLICING THE ROLL, NO FURTHER COOKING REQUIRED) WITH BARE HANDS. OBSERVED ANOTHER EMPLOYEE ON THE COOK LINE PLATING COOKED BEEF INTO A TO-GO CONTAINER (ARRANGING THE BEEF IN THE CONTAINER, PLACING CUCUMBERS INTO THE CONTAINER) WITH BARE HANDS. INSTRUCTED TO DISCARD THESE FOODS AND TO WASH HANDS AND PUT ON A CLEAN PAIR OF GLOVES. ALSO INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. CRITICAL CITATION ISSUED: 7-38-10(A)(B)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FLY ACTIVITY ON SITE. NOTED APPROX. 25 SMALL FLIES NEAR THE ONION STORAGE IN THE BASEMENT AND APPROX. 20 SMALL FLIES NEAR THE PREP TABLE IN THE DISH WASHING AREA. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS CITATION ISSUED: 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED THE FOLLOWING MINOR VIOLATIONS FROM PREVIOUS REPORT #1559745, DATED 6/30/15: #33:OBSERVED INTERIOR OF FRYERS UNCLEAN WITH HEAVY GREASE ACCUMULATION. #34: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.OBSERVED BROKEN FLOOR TILE IN MIDDLE OF KITCHEN IN FRONT OF STOVES. REPLACE AND MAINTAIN. #35: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. #40:OBSERVED SOME THERMOMETERS MISSING WITHIN REFRIGERATORS. MAKE SURE THERMOMETERS ARE INSTALLED IN ALL REFRIGERATION UNITS AND EASILY ACCESSSIBLE. INSTRUCTED TO CORRECT.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL BULK GOODS (FLOUR, SUGAR, ETC) IN BASEMENT DRY STORAGE.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE USE UTENSILS STORED IMPROPERLY. INSTRUCTED TO STORE ALL SINGLE USE UTENSILS WITH HANDLES PRESENTED TO THE CONSUMER. OBSERVED BOWLS BEING USED TO DISPENSE BULK FOODS IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO PROVIDE SCOOPS WITH HANDLES TO DISPENSE BULK FOODS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED HEAVY FROST BUILD UP IN EACH OF THE BASEMENT CHEST FREEZERS. INSTRUCTED TO DEFROST 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GREENISH LIQUID POOLING UNDER THE SHELVING IN THE BASEMENT DRY STORAGE AREA. OBSERVED ACCUMULATION OF GARBAGE AND DEBRIS UNDER THE COOLERS AND FREEZERS AT THE BASE OF THE BASEMENT STAIRS, AND UNDER THE SHELVING AND ALONG THE COVING IN THE BASEMENT DISH WASHING AREA. OBSERVED ACCUMULATION OF PARTICULATE MATTER ON THE FLOOR IN THE BASEMENT UTILITY CLOSET. INSTRUCTED TO 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS AND BROWNISH COLORED STAINING ON THE WALL BEHIND THE COOK LINE PREP SINK. ALSO OBSERVED DARK COLORED STAINS AND DEBRIS ON THE WALLS IN THE BASEMENT STORAGE ROOMS, NEAR THE BASEBOARD OF THE WALLS. INSTRUCTED TO 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS AND BROWNISH COLORED STAINING ON THE WALL BEHIND THE COOK LINE PREP SINK. ALSO OBSERVED DARK COLORED STAINS AND DEBRIS ON THE WALLS IN THE BASEMENT STORAGE ROOMS, NEAR THE BASEBOARD OF THE WALLS. INSTRUCTED TO 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.