RIVERS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION FOUND AT MAINLINE KITCHEN PANTRY REFRIGERATOR(50.9F) AND A 4DRAWER COOLER(50.4F) NOT MAINTAINING PROPER TEMPERATURE. CDI INSTRUCTED MANAGEMENT THAT COOLERS, REFRIGERATORS AND COLD HOLDING UNITS MUST ALWAYS MAINTAIN 40F AND BELOW.

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: DURING INSPECTION FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW; IN THE MAIN LINE PANTRY REFRIGERATOR 8LBS OF CHICKEN AT 52F, IN THE 4DRAWER COOLER SHRIMP 1/2LB 55F, 1LB CHILEAN SEA BASS 53F, 6LBS TUNA FILLETS 60F, 3LBS SALMON 52F AND 3LBS SCALLOPS 53F. APPROXIMATE VALUE $252.00 MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED ABOVE STATED FOOD ITEMS. COLD FOODS MUST BE 40F AND LOWER AT ALL TIMES. CDI.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN ORIGINAL CONTAINERS AT THE RIVERS TO GO COUNTER AREA IN THE 3DR COOLER(PASTA SALADS AND FRUIT CUPS), YOGURT PARFAITS AT THE COUNTER SERVICE WINE BAR AREA AT THE REACH IN COLD HOLDING UNIT.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE SILVERWARE ON ALL TABLES THROUGHOUT DINING ROOM AREA. FOUND SILVERWARE AT TABLES WITH THE TOP PORTION OF THE FORKS, SPOONS AND KNIVES NOT COVERED. MUST PROVIDE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR LOOSE GASKETS AT THE 4DRAWER COOLER AT THE MAIN KITCHEN LINE.

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: MUST DETAIL CLEAN AND SANITIZE THE FOLLWING ITEMS TO REMOVE FOOD DEBRI, GRIME AND GREASE BUILD UP: INTERIOR OF ALL FRYERS ON PREMISES, INTERIOR OF GASKETS AT THE UNDER COUNTER FRIDGE AT THE WINE BAR, AND INTERIOR BOTTOM SHELVES AT THE REFRIGERATORS IN THE RIVERS TO GO AREA,

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: MUST REGROUT FLOOR IN FRONT OF THE DISH MACHINE AREA AS WELL AS IN FRONT OF THE MOP SINK IN FRONT OF THE ELEVATOR.

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: MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST ADJUST TEMPERATURE VALVE AT RESTROOM IN THE WINE BAR AREA. MUST REPAIR LEAK UNDER 3COMP SINK (MIDDLE SINK) IN THE DISHROOM AND TIGHTEN FAUCET BASE AT SAME.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST ADJUST TEMPERATURE VALVE AT RESTROOM IN THE WINE BAR AREA. MUST REPAIR LEAK UNDER 3COMP SINK (MIDDLE SINK) IN THE DISHROOM AND TIGHTEN FAUCET BASE AT SAME.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.