RIVERS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 1ST FL WALK IN COOLER IN PREP KITCHEN MAINTAINING IMPROPER TEMPERATURE OF 45.0F. ALSO PREP COOLER IN MAIN KITCHEN LINE AT COUNTER MAINTAINING IMPROPER COLD TEMPERATURE OF 51.0F.COOLERS MUST MAINTAIN 40.0F OR BELOW. MUST NOT USE WALK IN COOLER OR PREP COOLER UNTIL REINSPECTED BY THE HEALTH DEPT. MUST USE ADDITIONAL COOLERS ON PREMISES TAHTS 40.0F OR BELOW. COOLERS WILL BE TAGGED HELD FOR INSPECTION.CRITICAL VIOLATION 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 POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER COLD TEMPERATURES. APPROX 2LBS OF VEGGIE CREAM CHEESE MAINTAINED AT- 54.9F,52.8F,20LBS OF GROUND BEEF AT 44.9F,10-LBS OF COOKED CHICKEN IN WIC AT 45.9F, 2LBS OF GRILLED CHICKEN IN UNHEATED HOT HOLDING UNIT AT 110.0F, 2LBS OF CUT MELON SALAD,(CANTALOPE,ETC) AT 52.4F,2-LBS OF MILK 47.7F,EGG BATER-46.0F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW,HOT FOODS AT 140.0F OR HIGHER. ALL FOODS REMOVED AND DISCARDED BY MANAGER , APPROX 37-LBS/COST $100.00,CDI.CRITICAL VIOLATION 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,( IE PREPING AND COOKING FOODS,TURKEYS,EGGS,SOUPS,ETC). SERIOUS VIOLATION ISSUED 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED HIGH TEMP DISH MACHINE TEMPERATURE GAUGE COCK FOR FINAL RINSE AND WASH CYCLE (BROKEN),NOT WORKING. TEMPERATURE GUAGE SHOULD NOT BE MISSING OR BROKEN.MUST REPAIR SERIOUS VIOLATION 7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: GASKET IN POOR REPAIR ON REACH IN COOLER IN PREP AREA,(RITTERGUT.MUST REPLACE

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: INTERIOR AREAS OF ICE MACHINE NOT CLEAN IN PREP KITCHEN.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: FOUND FLOORS NEED RE-GROUTING THROUGH-OUT THE MAIN KITCHEN LINE NEAR THE DINING ROOM,AND ON THE RIGHT SIDE OF THE 3-COMP SINK/DISH WASHING ROOM. ALSO THE PREP KITCHEN ARE IN FRONT OF THE STEAM JACKET KETTLE..MUST REPAIR ALL FLOOR AREAS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NEED RE-GROUTING THROUGH-OUT THE MAIN KITCHEN LINE NEAR THE DINING ROOM,AND ON THE RIGHT SIDE OF THE 3-COMP SINK/DISH WASHING ROOM. ALSO THE PREP KITCHEN ARE IN FRONT OF THE STEAM JACKET KETTLE..MUST REPAIR ALL FLOOR AREAS.

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.