ROTI MEDITERRANEAN GRILL Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: INADEQUATE FOOD PROTECTION, FOUND 30 LBS OF COUS COUS STORED IN WALK-IN COOLER AT 62.5F, INSTRUCTED MGR TO HOLD ALL COLD FOODS AT 40F OR LOWER, FOOD ITEMS PLACED IN WALK-IN COOLER FOR MORE THAN 6 HOURS. FOOD ITEM DISCARDED VALUED AT $10. CRITICAL CITATION ISSUED. 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: INADEQUATE INSECTS CONTROL, FOUND ABOUT 40 LIVE FRUIT FLIES SCATTERED IN KITCHEN AND DISH WASHING AREAS. INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. 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: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 1372395. DATED ON 2-18-14. FOR VIOLATION (31) BULK FOOD NOT LABELED, (32) MISSING A SNEEZE GAURD PANEL, (36) NO LIGHT SHIELD AT KITCHEN CEILING LIGHT FIXTURE, INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME. SERIOUS CITATION ISSUED. 7-42-090

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: TOP OF ICE MAKER IS USED AS A STORAGE SHELF, INSTRUCTED NOT TO STORE ANYTHING BESIDE ICE RELATED UTENSILS.

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: STANDING WASTE WATER WATER ON FLOOR BEHING ICE MAKER, INSTRUCTED TO ELIMINATE STANDING WATER 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: STANDING WASTE WATER WATER ON FLOOR BEHING ICE MAKER, INSTRUCTED TO ELIMINATE STANDING WATER 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.