DIVERSEY RIVER BOWL LOUNGE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE COOK'S LINE WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS WHIPPING CREAM AND CHICKEN WINGS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 3 DOOR LINE PREP COOLER AND PIZZA PREP COOLER AND IN THE STEAM TABLE. OBSERVED MOZZARELLA CHEESE STORED IN THE PIZZA PREP COOLER AT 45.6F. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE INSIDE OF THE LINE PREP COOLER: MASHED POTATOES AT 51.9F, WHIPPING CREAM AT 50.5F, CHICKEN WINGS AT 44.4F. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE INSIDE OF THE STEAM TABLE: CHICKEN BITES AND TENDERS AT 43.8-50.5F. ALSO, OBSERVED COOKED ONIONS STORED IN A CONTAINER NEXT TO THE GRILL WITH A TEMPERATURE OF 85.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 192# OF FOOD WORTH APPROXIMATELY $475. CRITICAL VIOLATION 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #1494106 ON 8/26/14 NOT CORRECTED: 43/01 - INSTRUCTED FACILITY TO STORE ICE SCOOP IN A SEPERATE AND SANITARY CONTAINER AND TO MAINTAIN. INSTRUCTED FACILITY TO STORE WASH CLOTHS IN A SANITIZING SOLUTION AND TO MAINTAIN. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSEERVED PLASTIC SOUFFLE CUPS USED FOR SCOOPS FOR SALAD DRESSINGS. MANAGEMENT INSTRUCTED TO USE PROPER UTENSILS. OBSERVED WOOD SPLINTERS ON THE EDGES OF THE PIZZA PADDLES. MUST REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE EXTERIOR OF THE DISHMACHINE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BOXES OF FOOD STORED ON THE FLOOR OF THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOOD AT LEAST 6" OFF OF THE FLOOR. THE FLOOR AT THE BAR NEXT TO THE POOL TABLES IS NOT SMOOTH AND EASILY CLEANABLE. MUST REPAIR THE FLOOR IN THIS AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE WALLS AND CEILING TILES OF THE FOOD PREP AREA WITH FOOD DEBRIS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE WALLS AND CEILING TILES OF THE FOOD PREP AREA WITH FOOD DEBRIS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.