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ROTI

10 S RIVERSIDE PLZ, CHICAGO, IL 60606 · Restaurant

Inspection summary

ROTI has been inspected 16 times by Chicago Department of Public Health since April 15, 2010. The most recent inspection, on July 22, 2022, found no infractions.

2 of 16 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on June 27, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 21, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 1, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 25 times across 12 separate inspections, most recently on June 27, 2018. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 10 separate inspections, most recently on August 20, 2019. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

16 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FACILITY LIGHTS UNDER HOOD IN REAR PREP AREA IN DISREPAIR (NON FUNCTIONAL). MUST REPAIR AND MAINTAIN.
  4. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS. APPROX 4- 5INCH DEEP PANS OF HUMMUS AT IMPROPER TEMPERATURES INSIDE OF WALK IN COOLER,TEMPERATURES RANGING FROM 46.7F-50.9F. INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. APPROX 50.0LS OF HUMMUS WAS DISCARDED BY MANAGER AT COST APPROX $ 60.00, CDI. CRITICAL VIOLATION 7-38-005A
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXTERIOT OF WASTE CANS IN DISHWASHING AREA NOT MAINTAINED, CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.
  5. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNCLEAN GARBAGE CAN TO TRANSPORT GARBAGE TO DUMPSTER AND CLEANING EQUIPMENT STORED UNCLEAN, DUST PANS,ETC. INSTRUCTED TO CLEAN AND MAINTAIN GARBAGE CAN AND CLEAN AND PROPRLY STORE CLEANING EQUIPMENT AFTER USE.
  6. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the hot hold unit in front prep area (front serving line): 1/4 lb of chicken kabob @ 114.1F and 1/2 lb of rice @ 122.4F. Found 12.75 lbs of humus ranging from 48.8F - 55.8F in the cold hold unit (front serving counter). Instructed must keep all potentially hazardous foods at 140F or above when hot, and 40F or less when cold. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Observed no city of Chicago certified food manager on site while potentially hazardous foods (chicken, rice, beef, hummus, etc.) being prepped, cooked and served. Advised must have a city of Chicago certified food manager onsite at all times when potentially hazardous foods being prepped, cooked and/or served. Serious violation 7-38-012.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Found lights in front prep area without light shields. Must provide shatter proof bulbs or light shields for lighting above front prep area. Must maintain.
  7. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ICE DISPENSER AT SODA MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT NOT CLEAN/ MAINTAINED,( DUST PANS) ETC.MUST CLEAN AFTER USE.
  8. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL TALL LARGE PLASTIC CONTAINERS LOCATED AT SHELVING RACK ACROSS FROM THE MANAGER'S OFFICE. FOUND 4 CONTAINERS HOLDING RICE AND OTHER ITEMS NOT PROPERLY LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR BROKEN MIDDLE CABINET DOOR LOCATED UNDER THE SODA DISPENSING MACHINE.FOUND DOOR HANGING FROM THE HINGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE FLOOR INSIDE THE CABINETS UNDER THE SODA DISPENSING MACHINE TO REMOVE SODA SYRUP SPILLS AND GRIME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN ALL CEILING VENT HOOD FILTERS IN THE FRONT COOKING HOOD AREA AND THE REAR COOKING AREA TO REMOVE EXCESS GREASE AND GRIME BUILD -UP. ALSO MUST REMOVE EXCESS DUST BUILD-UP AT THE CEILING PANELS AT THE FRONT COOKING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL EMPLOYEE ITEMS(SHOES, BOOK BAGS, BOXES) 6 INCHES OFF THE FLOOR IN THE SMALL FRONT EMPLOYEE CLOSET.
  9. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF 2-DOOR FREEZER AT REAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN FRONT STORAGE CLOSET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN/SANITIZE WALL NEXT TO SELF SERVE BEVERAGE AREA AT FRONT OF SPLASHES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT RELEASE HANDLES UNDER 4-COMP SINK AT REAR. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN FRONT EMPLOYEE/STORAGE CLOSET ORGANNIZE AND MAINTAIN AT ALL TIMES.
  10. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK BEHIND FRONT SERVICE COUNTER BY FRONT OF BREAD OVEN. MUST PROVIDE.
  11. Canvass Re-Inspection

    4 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • WASTE WATER BACKING UP ON FLOOR ONLY FROM DRAIN WHERE SODA DISPENSER AND ICE MAKER DRAIN WHEN OPERATING AND FLOWING INTO HOT SERVING LINE AREA. INSTRUCTED TO DISCONNECT MACHINE. MACHINE TAGGED. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 40 FRUIT FLIES IN THE FOLLOWING AREAS: AT REAR BY SLOP SINK, REAR PREP AREA AND CUSTOMER DINING AREA. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN /SANITIZE FLOOR AROUND SODA MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK BEHIND FRONT SERVICE COUNTER BY FRONT OF BREAD OVEN. MUST PROVIDE.
  12. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COLD HOLD UNITS BEHIND FRONT SERVICE COUNTER UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40 DEGREES F OR LOWER. TEMPERATURE AT 58.6 DEGREES F. INSTRUCTED NOT TO USE UNTIL ABLE TO MAINTAIN PROPER TEMPERATURE OF 40 DEGREES F. OR LOWER. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS; HUMMUS,COUS COUS, DICED ONIONS AND EGG PLANT AT IMPROPER TEMPERATURE RANGING FROM 47.8 - 58.6 DEGREES F. IN COLD HOLDING UNIT.INSTRUCTED THAT POTENTIALLY HAZARDOUS FOODS MUST MEET TEMPERATURE REQUIREMENTS. MANAGER VOLUNTARILY REMOVED DENATURED AND DISCARDED ITEMS. APPROX. COST $ 28.74 AND WT. 19.03 LBS. CRITICAL VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED OVER 40 FRUIT FLIES IN THE FOLLOWING AREAS: AT REAR BY SLOP SINK, REAR PREP AREA AND CUSTOMER DINING AREA. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN/SANITIZE FLOORS AT REAR AND BEHIND SERVICE COUNTER MAIN COOKING LINE. CLEAN FLOOR DRAINS OF BUILD UP. CLEAN FLOOR IN SODA BOX ROOM AT FRONT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK BEHIND FRONT SERVICE COUNTER BY FRONT OF BREAD OVEN. MUST PROVIDE.
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF REACH FREEZER AND SERVICE/PREP COOLERS TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN THE PREP AREAS AROUND AND BEHIND EQUIPMENT TO REMOVE DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN FLOOR DRAINS TO REMOVE DEBRIS.
  14. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE MAIN GRILLS AT SIDES AND UNDER THE GRILL TO REMOVE FOOD SPLASHES AND BAKED ON FOODS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE FLOORS AT MAIN COOKING LINE TO REMOVE FOOD DEBRIS FROM UNDER COOKING EQUIPMENT. MUST MAINTAIN FLOOR DRY UNDER AND AROUND ICE MACHINE IN THE SODA ROOM. ALSO MUST CLEAN FLOOR INSIDE WALK-IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK MOP SINK AT WALLBASE IN THE MOP ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CLEAN EXHAUST HOOD VENTS AT MAIN COOKING LINE. MUST ADJUST TEMPERATURE VALVES AT TWO OF THE LADIES RESTROOM HANDSINKS.
  15. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLER DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE, STAINED TUBES INSIDE ICE MACHINE, FOOD DEBRIS INSIDE PREP COOLERS DOOR GASKETS, FOOD ACCUMULATED ON EXTERIOR OF DISHMACHINE, CAN OPENER AND DUST BUILD UP ON PREP COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 2-COMPARTMENT SINK PIPE LEAKING UNDER LEFT SIDE COMPARTMENT. MUST REPAIR AND MAINTAIN SINK.
  16. Complaint

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used.? All single-service drinking straws and containers shall be discarded immediately after use. Clean knives must be stored properly in a clean place or a knife rack (not between wall & equipment).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: walk-in cooler shelves, dry storage shelves, bottom attachments of oven, interior of rear handsink.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors around grease trap, along wallbases at dishwashing area must be free of debris.

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