RIVERS Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS. OBSERVED EMPLOYEE PREPPING SALADS AND TOUCHING READY TO EAT CHOPPED GREENS WITH BARE HANDS. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. INSTEAD USE SPOONS, TONGS OR FOOD GRADE DISPOSABLE GLOVES, CHANGING GLOVES AND WASHING HANDS BETWEEN USES. MANAGER CORRECTED DURING THE INSPECTION. CRITICAL VIOLATION 7-38-010(A)(B).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND SINKS NOT ACCESIBLE. OBSERVED UTENSIL IN THE BAR EXPOSED HAND SINK AND RACKS OF GLASSWARE IN FRONT OF THE REAR FOOD PREP AREA EXPOSED HAND SINK. INSTRUCTED TO NEVER BLOCK HAND SINKS AND TO MAKE EXPOSED HAND SINK ACCESSIBLE AT ALL TIMES. MANAGER REMOVED SAID ITEMS DURING THE INSPECTION. CRITICAL VIOLATION 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED FORKS BEING STORED UPRIGHT LOCATE IN THE CUSTOMER DINING AREA. INSTRUCTED TO INVERT FORKS AND MAINTAIN.

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: OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER IN BASEMENT. OBSERVED ALL OF THE CUTTING BOARDS STAINED WITH DEEP DARK GROOVES LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPLACE OR REMOVE RUST/CUTTING BOARDS AND MAINTAIN.

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: OBSERVED INTERIOR OF THE ICE MACHINE WITH A SLITE BROWNISH/PINKISH SUBSTANCE LOCATED BY THE INTERIOR ICE MAKER. OBSERVED INTERIOR OF ALL FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED SODA GUN HOLDER WITH ACCUMULATED BROWN DEBRIS. INSTRUCTED TO CLEAN ALL SAID AREAS AND 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 ACCUMULATED FOOD DEBRIS BEHIND AND UNDER ALL COOKING EQUIPMENT LOCATED IN THE REAR FOOD PREP AREA AND ACCUMULATED DIRT DEBRIS LOCATED ON THE FLOOR OF THE OUTSIDE BAR. OBSERVED ACCUMULATED DIRT DEBRIS ON THE FLOORS LOCATED IN THE FRONT EXPRESS FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.

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: OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE REAR FOOD PREP AREA. OBSERVED WALLS WITH ACCUMULATED DEBRIS LOCATED IN THE DISH WASHING AREA. OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. OBSERVED ACCUMULATED DUST ON THE FANS LOCATED IN THE WALK IN COOLER OF REAR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN

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: OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE REAR FOOD PREP AREA. OBSERVED WALLS WITH ACCUMULATED DEBRIS LOCATED IN THE DISH WASHING AREA. OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. OBSERVED ACCUMULATED DUST ON THE FANS LOCATED IN THE WALK IN COOLER OF REAR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN

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.