PASS W/ CONDITIONS
Risk 1 (High)
RIVER ROAST Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 9, 2019
Canvass
License #1647557
6
Total Violations
2
Critical
4
Minor
Violations Cited by Chicago Health Inspector
6
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT RUNNING WATER AT BOTH EMPLOYEES RESTROOM, WATER TEMP AT 52F, INSTRUCTED MANAGER TO PROVIDE MINIMUM OF 100F WATER TEMPERATURES TA ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), IN THE MEAN TIME INSTRUCTED MANAGER TO HAVE EMPLOYEES USE CUSTOMERS RESTROOMS WHERE HOT WATER IS AVAILABLE. BY THE END OF INSPECTION HOT WATER WAS RESTORED TO BOTH TOILET ROOMS
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDS WASHING SIGNS IN EMPLOYEES TOILET ROOMS, INSTRUCTED TO PROVIDE.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #25
MINOR
Violation Details
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY NO DISCLAIMER ON MENU, INSTRUCTED TO PROVIDE.
Why This Matters
Dirty surfaces attract pests and can contaminate food indirectly.
Food Code Requirement
Non-food contact surfaces must be kept clean.
Specific Requirements
Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.
CDPH Food Code: Section 4-601.11(C)
Violation #43
MINOR
Violation Details
IN-USE UTENSILS: PROPERLY STORED - Comments: KNIVES WEDGED UNDER PREP TABLE, SPOONS HELD IN A STANDING WATER, INSTRUCTED TO KEEP IN CLEAN DRY SURFACE.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Violation #44
MINOR
Violation Details
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: DELI CUPS NOT AIR DRIED AFTER WASHING PROPERLY, INSTRUCTED TO AIR DRY
Why This Matters
Clutter harbors pests and prevents proper cleaning.
Food Code Requirement
Facility must be free of unnecessary items and litter.
Specific Requirements
Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.
CDPH Food Code: Section 6-501.114
Violation #44
MINOR
Violation Details
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: DELI CUPS NOT AIR DRIED AFTER WASHING PROPERLY, INSTRUCTED TO AIR DRY
Why This Matters
Clutter harbors pests and prevents proper cleaning.
Food Code Requirement
Facility must be free of unnecessary items and litter.
Specific Requirements
Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.
CDPH Food Code: Section 6-501.114
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection