ROTI MODERN MEDITERRANEAN Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. INTERIOR OF ALL REACH IN COOLER IN FRONT AND SIDE PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN ALL AREAS AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PERSONAL CLEANLINESS - Comments: HAIR RESTRAINTS NEEDED FOR ALL FOOD HANDLERS. LONG HAIR MUST BE TIED UP OR IN A HAIR RESTRAINT. INSTRUCTED TO CORRECT AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS IN NEED OF REPLACING. WORN DISCOLORED AND HAVE DEEP CUTS. INSTRUCTED TO REPLACE

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: ALL CONTACT SURFACES IN NEED OF CLEANING. ALL DOOR HANDLES ON REACH IN COOLERS, INTERIOR OF REACH IN COOLERS, RUBBER GASKETS ON REACH IN COOLERS AND ALL SIDE OF REACH IN COOLERS. INSTRUCTED TO DETAIL CLEAN TO REMOVE ALL BUILD UP AND SPLATTER.

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: ALL CONTACT SURFACES IN NEED OF CLEANING. ALL DOOR HANDLES ON REACH IN COOLERS, INTERIOR OF REACH IN COOLERS, RUBBER GASKETS ON REACH IN COOLERS AND ALL SIDE OF REACH IN COOLERS. INSTRUCTED TO DETAIL CLEAN TO REMOVE ALL BUILD UP AND SPLATTER.

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.