Cooked?✕
Rockit Bar & Grill
September 16, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings12
- critical findings4
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less potentially hazardous food at improper temperature:BOILED EGGS AT TEMP OF 46.2F; COOKED MUSHROOMS STORED ON TOP THE PREP TABLE(NO ICE ON TRAYS)AT TEMP OF 118.5F; COOKED GROUND BEEF AT TEMP OF 46.2F WITH A LABEL WHEN FOOD WAS COOKED OF 9-15-11.FOUND PULLED COOKED PORK AT TEMP OF 46.7F TO 48.6F WITH DATE OF 9-15-11.RICOTTA CHEESE AT TEMP OF 47F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED DURING THE INSPECTION.POUNDS 28,VALUE CRITICAL VIOLATION: 7-38-005(A) HOOOO72652-15
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Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, EtccriticalInspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.SOURCE OF CROSS CONTAMINATION:OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. MUST DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE. ALSO ONE OF THE CHEFS SHOOK MY HAND AND WITHOUT WASHING HIS HANDS WITH BARE HANDS HE TOOK THE COOKED MEAT AND TRANSFERED IT TO A SERVING PLATE. CRITICAL VIOLATION 7-38-005A. H000072652-15
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: OBSERVED THE HIGH TEMPERATURE DISHMACHINE IN USE WITH A FINAL RINSE OF 120.9F. MANAGEMENT INSTRUCTED THAT THE FINAL RINSE MUST BE ABOVE 180F. MUST REPAIR THE DISHMACHINE. CRITICAL VIOLATION 7-38-030. H000072653-16
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water/temperature at the sink offcriticalOfficial wording: Water Source: Safe, Hot & Cold Under City PressureInspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER PROVIDED THROUGHOUT THE PREMISES. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F IS NEEDED TO PROPERLY WASH DISHES. MUST PROVIDE HOT WATER ABOVE 110F AT ALL SINKS. CRITICAL VIOLATION 7-38-030. H000072653-16
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OUTER OPENINGS NOT PROTECTED. OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE SIDE AND FRONT EXIT DOORS. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS. ALSO OBSERVED FRUIT FLY ACTIVITY THROUGHOUT THE PREMISES. APPROXIMATELY 30 LIVE FRUIT FLIES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED. MUST ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020. H000072654-17
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE BROKEN SUMP PUMP COVERS. REPLACE THE BROKEN DOOR FOR THE DEEP FRYER.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT AND COOLERS, VENTILATION HOOD FILTERS ABOVE COOKING EQUIPMENT, CLEAN SODA GUNS BEHIND THE BARS THROUGHOUT THE PREMISES.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REGROUT THE FLOOR IN THE PREP AREA. DETAIL CLEAN THE FLOOR THROUGHOUT THE PREMISES. MAINTAIN THE FLOOR DRY IN THE BASEMENT.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST PROVIDE DRAIN LINE HOSES AND HOLSTERS FOR THE SODA GUNS BEHIND THE BAR AND CONNECT THE DRAIN LINES TO A FLOOR DRAIN.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED EXCESSIVE CLUTTER IN THE BASEMENT. MUST REMOVE ANY UNNECESSARY ITEMS AND STORE ANY REMAINING ITEMS AT LEAST 6" OFF OF THE FLOOR.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL KITCHEN EMPLOYEES.
What changed since the previous inspection?
Compared with Pass on August 3, 2010: 12 findings appeared for the first time.
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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.