ROTI MEDITERRANEAN GRILL Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED METERED HANDSINK IN THE WOMENS RESTROOM RUNNING LESS THAN 15 SECS. INSTRUCTED MANAGEMENT THAT HANDSINKS SHOULD RUN A MINUMUM OF 15 SECS TO ALLOW FOR PROPER HANDWASHING.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON THE PREP COOLER NEXT TO COOKING EQUIPMENT AT THE END OF COOK LINE. INSTRUCTED TO KEEP ALL WIPE CLOTHS STORED UN PROPER SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN THE EXTERIOR OF GREASE TRAP LOCATED UNDERNEATH THREE COMPARTMENT SINK.

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: MUST DETAIL CLEAN THE EXTERIOR OF GREASE TRAP LOCATED UNDERNEATH THREE COMPARTMENT SINK.

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.