PASS W/ CONDITIONS
Risk 1 (High)
RIVERS Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 10, 2015
Complaint
License #29177
6
Total Violations
1
Critical
3
Major
2
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on March 10, 2015. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: DURING INSPECTION FOUND A MEDIUM SIZE TRAY HOLDING COOKED CHICKEN NOT PROTECTED DURING STORAGE UNDER THE WALK-IN COOLER CONDENSER. CDI. CHEF WAS INSTUCTED TO ALWAYS PROPERLY COVER FOOD DURING STORAGE. TRAY WAS COVERED WITH SERAN WRAP.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #17
MAJOR
Violation Details
POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: DURING INSPECTION FOUND A LARGE PLASTIC CONTAINER HOLDING FROZEN SHRIMP IN COLD WATER ON TOP OF A TABLE COUNTER. INSTURCTED TO ALWAYS PROPERLY THAW POTENTIALLY HAZARDOUS UNDER COLD RUNNING WATER AT ALL TIMES. CDI. FOOD PREP STAFF MEMBER WAS INSTRUCTED ON THE ABOVE STATED PROPER PROCEDURE.
Why This Matters
Improper thawing allows surface bacteria to multiply while interior remains frozen.
Food Code Requirement
Time/temperature control foods must be thawed safely.
Specific Requirements
Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.
CDPH Food Code: Section 3-501.13
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL SPLASH GUARDS MUST BE TIGHTED SO AT TO PROPERLY STAY UPRIGHT AT ALL TIMES AT THE FOLLOWING HANDSINKS; AT THE RIVERS TO GO COUTER SERVICE AREA AND AT THE BAR HAND SINK CLOSEST TO THE ICE BOX HOLDER. FOUND ABOVE STATED SPLASH GUARDS LOOSE. MUST REPAIR.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN, SANITIZE AND REPAINT EXTREMELY RUSTED BLUE STAINLESS STEEL SHELVING RACKS AT THE WALK-IN COOLER ACROSS FROM THE DISH MACHINE.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOORS AROUND THE MOP SINK AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOORS AROUND THE MOP SINK AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
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