RIVERS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREMISES PREP COOLER IN THE 2 GO PREP KITCHEN NOT MAINTAINED.AIR TEMPERATURE OF COOLER-52.7F.COOLER MUST BE MAINTAINED AT 40F OR BELOW.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW,CDI. COOLER TAGED HELD FOR INSPECTION.MUST CONTACT CDPH BEFORE USING.CRITICAL VIOLATION ISSUED 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: FOUND POTENTIALY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE COOLERS. 1LB COOKED SALMON 48.6F,3LBS OF COOKED CARROTS-48.9F,5LBS CHORIZO SAUSAGE-55.7F,COOKED CHICKEN SAUSAGE-45.3 3LBS,COOKED DICED POTATOES-62.3F 6LBS RAW SHELLED EGGS-56.0F,.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.ALL FOOD WAS REMOVED AND DISCARDED BY MANAGER-CDI,TOTAL COST APPROX $75.00.CRITICAL VIOLATION ISSUED 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURES DISH MACHINE AT BAR OF RITTERGUT WINE BAR USED FOR GLASSWARE,AND A 2ND LOW TEMP DISH MACHINE IN THE RUTTERGUT PREP AREA USED FOR DISHES AND UTENSILS, NOT MAINTAINED.BOTH DISH MACHINES BEING USED AT TIME OF INSPECTION. DISH MACHINES FINAL RINSE CONCENTRATION OPPM.FINAL RINSE CONCENTRATION MUST BE AT LEAST 50PPM. PREMISES INSTRUCTED TO USE ADDITIONAL HIGH TEMPERATURE DISH MACHINE IN KITCHEN OR 3-COMPARTMENT SINK TO CLEAN GLASSES DISHES AND UTENSILS-CDI.CRITICAL VIOLATION ISSUED 7-38-030.BOTH DISH MACHINES WILL BE TAGGED MUST CONTACT CDPH WHEN REPAIRED BEFORE USING. ECOLAB SERVICED BOTH MACHINES THAT ARE PROPERLY SANITIZING AT THIS TIME.PREMISES MAY NOW USE MACHINES.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND SINK NOT ACCESSIBLE FOR USE BY THE FOOD HANDLERS THAT WHERE PREPARING FOODS.OBSERVED FOOD PAN AND UTENSILS INSIDE SINK,MAKING THE SINK NOT ACCESSIBLE OR CONVENIENT. MANAGER HAD EMPLOYEE REMOVE UTENSIL-CDI.INSTRUCTED THAT EXPOSE HAND WASHING SINK MUST ACCESSIBLE NOT BLOCKED,NOTHING IN,ON OR IN FRONT OF SINK.CRITICAL VIOLATION ISSUED 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR UPPER AREAS OF ICE MACHINE IN MAIN KITCHEN AND IN BASEMENT OFFICE NOT CLEAN.SLIGHT BUILD UP.MUST CLEAN/MAINTAIN. ALSO BLACK CARTS AT BAR,EXTERIOR,DOORS OF PREP COOLERS IN THE 2 GO FRONT AREA.MUST CLEAN/MAINTAIN.

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 FLOORS NEED RE-GROUTING THRU-OUT MAIN DISH ROOM,2 GO PREP AREA,AND FOOD LINE.MUST REPAIR.

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: FAN GUARDS,CEILINGS,WALLS INSIDE WALK IN COOLER 1ST FLOOR AND BASEMENT NOT CLEAN OF DEBRIS.ALSO WALLS AND BEER LINES IN WALK IN BEER COOLER IN BASEMENT. INSTRUCUED TO DETAIL CLEAN.

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: FAN GUARDS,CEILINGS,WALLS INSIDE WALK IN COOLER 1ST FLOOR AND BASEMENT NOT CLEAN OF DEBRIS.ALSO WALLS AND BEER LINES IN WALK IN BEER COOLER IN BASEMENT. INSTRUCUED TO DETAIL CLEAN.

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.