Cooked?✕
Roditys Restaurant
March 24, 2015 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings11
- critical findings1
Failed findings
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE LOW TEMPERATURE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR FOR PROPER UTENSIL SANITATION. CRITICAL CITATION ISSUED 7-38-030
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: DISH WASHING FACILITIES IN POOR REPAIR. THERE ARE TWO FAUCETS AT THE THREE COMPARTMENT SINK. ONE FAUCET REACHES OVER THE 1ST AND 2ND COMPARTMENT AND THE 2ND FAUCET REACHES OVER THE 2ND AND 3RD COMPARTMENT. WHEN THE HOT WATER AT THE 1ST FAUCET IS TURNED ON, THE HOT WATER AT THE 2ND FAUCET IS DEPLETED AND IS 60 DEGREES F. ALSO, WHEN THE HOT WATER AT THE 1ST FAUCET IS NOT ON, THE WATER AT THE SECOND FAUCET ONLY REACHES 90 DEGREES F. ALSO, THERE IS A BROKEN HANDLE AT THE SINK THAT WHEN TURNED TO A CERTAIN POSITION ALLOWS HOT WATER TO THE SECOND FAUCET,HOWEVER, THE WATER DOES NOT MAINTAIN THE APPROPRIATE WATER TEMPERATURE OR PRESSURE. THE THREE COMPARTMENT SINK MUST FUNCTION PROPERLY AT ALL TIMES AND THE WATER MUST BE MAINTAINED AT 110-120 DEGREES F FOR MANUAL DISH WASHING. SERIOUS CITATION ISSUED 7-38-030
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (SUGAR,FLOUR,SALT,ETC)
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: NOTED A KNIFE BEING IMPROPERLY STORED BETWEEN THE BAR HAND SINK AND THREE COMPARTMENT SINKS. MUST PROPERLY STORE ALL KNIVES AND OTHER MULTI USE ITEMS.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: PROVIDE ICE BIN COVERS FOR THE SMALL ICE BINS AT THE REAR WAIT STATION.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST DETAIL CLEAN ALL SODA GUN HOLSTERS IN THE BAR AREA. ALSO DETAIL CLEAN ALL COOKING EQUIPMENT, THE STEAM TABLE AND THE HOOD ABOVE AND THE COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND DUST BUILD UP.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MUST REMOVE POOLING WATER UNDER THE STEAM TABLE, UNDER THE DISH MACHINE AND THROUGHOUT WHERE NEEDED. MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: MUST DETAIL CLEAN WALLS BEHIND THE COOK LINE AND REMOVE EXCESSIVE GREASE.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NOTED HEAVY LEAK AT THE DISH MACHINE. MUST REPAIR. MUST ALSO REPAIR LEAKY FAUCETS AT THE BAR THREE COMPARTMENT SINK AND HAND SINK, THE WASHBOWL IN THE EMPLOYEE WASHROOM AND AT THE MOP SINK.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION. ALSO PROVIDE SANITARY CONTAINERS TO PROPERLY STORE ALL ICE DISPENSING UTENSILS
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Food Handler Requirements MetInspector note: PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.
What changed since the previous inspection?
Compared with Pass w/ Conditions on September 8, 2014: 7 findings appeared for the first time. 4 findings recurred. 1 previous finding 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.