ROTI MEDITERRANEAN GRILL Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED FORKS BEING STORED AT THE CUSTOMER SERVING AREA IN A CONTAINER WITHOUT PROTECTION. INSTRUCTED TO STORE FORKS IN A DEEP CONTAINER WITH THE MOUTH PIECE DOWNWARD OR OBTAIN A CONTAINER WITH A COVER AND MAINTAIN.

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 RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REMOVE RUST OR REPLACE SHELVES 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 THE INTERIOR OF THE ICE MACHINE WITH A SLITE PINKISH/BROWNISH SUBSTANCE LOCATED BY THE INTERIOR ICE MAKER, ALSO OBSERVED ACCUMULATED DUST AND GREASE DEBRIS INSIDE OF THE FRYER LOCATED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

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 FLOORS THRU OUT WITH ACCUMULATED FOOD AND DIRT DEBRIS LOCATED ALONG THE WALLS AND IN ALL CORNERS, UNDER SHELVES, UNDER PREP TABLES AND UNDER AND BEHIND FRONT AND REAR COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL FLOORS ALONG THE WALL AND IN ALL CORNERS 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 ACCUMULATED DUST ON THE VENTS LOCATED IN THE WASHROOMS AND MINOR ACCUMULATED GREASE ON THE VENTS LOCATED IN THE FRONT FOOD PREP AREA. 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 ACCUMULATED DUST ON THE VENTS LOCATED IN THE WASHROOMS AND MINOR ACCUMULATED GREASE ON THE VENTS LOCATED IN THE FRONT FOOD PREP AREA. 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.