RIVERS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TO GO WALK IN COOLER AND TO GO REACH IN COOLERS NOT MAINTAINED, AMBIENT AIR TEMPERATURES BETWEEN 46.9 F AND 49.0 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN ALL COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. TICKET #H000071979 17.

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: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.9 F AND 52.0 F- TURKEY, CAPRICOLA, SALAMI, CHEESE, CHICKEN GUMBO. INSTRUCTED MANAGER ALL POTENITALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATUE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME, WEIGHT- 190 LBS, VALUED AT $180.00.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.9 F AND 52.0 F- TURKEY, CAPRICOLA, SALAMI, CHEESE, CHICKEN GUMBO. INSTRUCTED MANAGER ALL POTENITALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATUE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME, WEIGHT- 190 LBS, VALUED AT $180.00.

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.