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Moretti's

October 26, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings2

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: FOUND NO PAPER TOWEL OR HAND DRYING DEVICE ON ALL EXPOSED HAND SINK BEHIND THE BAR. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH PAPER TOWEL OR HAND DRYING DEVICE. CITATION ISSUED CRITICAL. MANAGER ASKED HER EMPLOYEE TO PROVIDE PAPER TOWEL ON EACH EXPOSED HAND SINK BEHIND THE BAR, WHEN I STARTED TO TYPE THE REPORT.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE WALK IN COOLER AND PREP COOLER, AND PIZZA COOLER. SUCH AS BREAST CHICKEN AT 44.8F, SHRIMP AT 48.4F, COOKED CHICKEN AT 48.4F, MARINATED CHICKEN AT 45.0F BEEF AT 44.8F, GROUND ITALIAN SAUSAGE AT 48.3F. WALK IN COOLER TEMP AT 32.0F, PREP COOLER AT 38.OF. PIZZA COOLER AT 39.9F. MANAGER DISCARDED THE SAID PRODUCTS WORTH $ 56.00 AND TOTAL 20 LBS. CITATION ISSUED CRITICAL.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RECAULK AROUND THE EXPOSED HAND SINK INSIDE THE HANDICAPPED WASHROOM IST FLOOR AND MAINTAIN. MUST PROVIDE LID FOR THE ICE BIN BEHIND THE MAIN BAR.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE, UNDER THE BEER COOLER, IN BETWEEN THE COOLERS,UNDER THE ICE BINS WITH DEBRIS AND SYRUP. CLEAN THE FLOOR INSIDE THE SHED, FLOOR BEHIND THE END ZONE BAR, FLOOR UNDER THE COOKING AREA-BEHIND AND UNDER ALL THE STOVES,GRILL AND COOLERS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. WALLS BEHIND THE GRILL AND COOKING STOVES NEED DETAIL CLEANING. FILTER ABOVE THE GRILL AND ABOVE THE PIZZA OVEN WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST ORGANIZE, ELEVATE ALL ARTICLE,ITEMS IN THE STORAGE ROOM IN THE BASEMENT TO PREVENT RODENTS/INSECTS HARBORAGE AND HAVE AN EASY ACCESS IN CLEANING THE FLOOR. FLOOR MUST BE DRY ALL THE TIMES.(WITH SPILLED GREEN LIQUID ON THE FLOOR).DISCARD UNNECESSARY ARTICLES/ITEMS NOT BEING USED.
code 41

What changed since the previous inspection?

Compared with Pass on May 12, 2010: 5 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.