ROCKWELL'S NEIGHBORHOOD GRILL Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL TCS FOODS STORED AT INADEQUATE TEMPERATURES RANGING FROM 46-52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 3 POUNDS RANCH, 5 POUNDS REFRIED BEANS, 2 POUNDS CHICKEN TORTILLA SOUP, 3 POUNDS CHIPOTLE RANCH, 3 POUNDS SALSA, AND 5 POUNDS COCKTAIL FRUIT ($115). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED CONDIMENT COOLER NEAR KITCHEN WINDOW WITH AN INADEQUATE INTERNAL AIR TEMPERATURE OF 49 F AND SERVICE COOLER ON COOK'S LINE WITH AN INADEQUATE INTERNAL AIR TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. MANAGER HAD TECHNICIAN SERVICE COOLERS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 15 LARGE FLIES IN THE BASEMENT AREA OF THE FACILITY. INSTRUCTED MANAGER TO MINIMIZE FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVY FROST BUILD UP IN ICE CREAM FREEZER CHEST BEHIND BAR. INSTRUCTED MANAGER TO DEFROST OBSERVED STORAGE RACKS IN THE KITCHEN ABOVE THE STORAGE AREA. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED STORAGE RACKS IN THE KITCHEN ABOVE THE DISH AND PREP AREA WITH DUST AND DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED STORAGE RACKS IN THE KITCHEN ABOVE THE DISH AND PREP AREA WITH DUST AND DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.