ROCKWELL'S NEIGHBORHOOD GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE, ALSO MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA BURGER REACH IN COOLER CONDENSER, PINK BUILD UP INSIDE BAR GUN HOLDER. MUST 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 ACCUMULATED GREASE BUILD UP ON PREP FLOOR UNDER AND AROUND COOKING EQUIPMENT/FRYER. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AREA 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 GAP BETWEEN WALL PANEL AND FLOOR BASE UNDER DISHWASH 3-COMPARTMENT SINK AND FOOD DEBRIS ON WALLS AT DISHWASH AREA. MUST SEAL GAP BETWEEN WALL AND FLOOR BASE ALSO MUST CLEAN WALLS AT DISHWASH AREA.

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 GAP BETWEEN WALL PANEL AND FLOOR BASE UNDER DISHWASH 3-COMPARTMENT SINK AND FOOD DEBRIS ON WALLS AT DISHWASH AREA. MUST SEAL GAP BETWEEN WALL AND FLOOR BASE ALSO MUST CLEAN WALLS AT DISHWASH AREA.

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.