RIVER ROAST.

OBSERVED FLOOR OF WALK-IN COOLER USED TO STORE PROTEIN TORN. INSTRUCTED TO REPAIR OR REPLACE.

OBSERVED NO CERTIFIED MANAGER BETWEEN 12:50-1:50PM WHILE FACILITY WAS PREPARING TCS FOODS SUCH AS CHICKEN. CERTIFIED MANAGER JAY SCHUSTER ARRIVED ON SITE AT 1:50PM. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

OBSERVED NO HANDWASHING SIGNAGE IN THE HANDWASHING AREA IN BOTH BARS. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE

OBSERVED BUILD UP OF PINK AND BLACK SLIME IN INTERIOR OF ICE MACHINE USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

OBSERVED FROZEN PORK LEFT IN THE SINK TO THAW. INSTRUCTED TO THAW FROZEN PORK UNDER COLD RUNNING WATER.

OBSERVED TWO CUTTING BOARDS IN THE FRONT PREP AREA COVERED IN DEEP GROOVES AND STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

OBSERVED BUILD UP OF BLACK SLIME ON CAULK OF ONE COMPARTMENT SINK. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK AND MAINTAIN IN GOOD CONDITION.

OBSERVED NO BACK FLOW PREVENTION DEVICE CONNECTED TO COFFEE MAKER IN PRIVATE DINING STATION. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT RULES, LAWS, AND REGULATIONS.

OBSERVED FLOOR OF WALK-IN COOLER USED TO STORE PROTEIN TORN. INSTRUCTED TO REPAIR OR REPLACE.

OBSERVED A DIRTY AND TORN GASKET ON DOOR OF WALK IN COOLER ORDINARILY USED TO STORE POULTRY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING CONDITION.

OBSERVED WASHBOWL SINK FURTHEST FROM DOOR IN FIRST FLOOR WOMEN'S TOILET ROOM MAINTAINING AN IMPROPER WATER TEMPERATURE OF 88.6F. INSTRUCTED TO REPAIR SO THAT IT MAINTAINS A MINIMUM TEMPERATURE OF AT LEAST 100F LIKE OTHER WASHBOWL SINKS IN TOILET ROOM.

OBSERVED NO COVERED TRASH RECEPTACLES IN DOWNSTAIRS ALL GENDER EMPLOYEE TOILET ROOMS. INSTRUCTED TO INSTALL AND MAINTAIN.

OBSERVED AN APPROXIMATELY 3IN DIAMETER HOLE IN WALL BEHIND DOOR IN EMPLOYEE RESTROOM LOCATED CLOSEST TO HALLWAY. INSTRUCTED TO REPAIR AND MAINTAIN.

NO HOT RUNNING WATER AT BOTH EMPLOYEES RESTROOM, WATER TEMP AT 52F, INSTRUCTED MANAGER TO PROVIDE MINIMUM OF 100F WATER TEMPERATURES TA ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), IN THE MEAN TIME INSTRUCTED MANAGER TO HAVE EMPLOYEES USE CUSTOMERS RESTROOMS WHERE HOT WATER IS AVAILABLE. BY THE END OF INSPECTION HOT WATER WAS RESTORED TO BOTH TOILET ROOMS

NO HANDS WASHING SIGNS IN EMPLOYEES TOILET ROOMS, INSTRUCTED TO PROVIDE.

NO CONSUMER ADVISORY NO DISCLAIMER ON MENU, INSTRUCTED TO PROVIDE.

KNIVES WEDGED UNDER PREP TABLE, SPOONS HELD IN A STANDING WATER, INSTRUCTED TO KEEP IN CLEAN DRY SURFACE.

DELI CUPS NOT AIR DRIED AFTER WASHING PROPERLY, INSTRUCTED TO AIR DRY

WALK-IN COOLER INSULATION IN POOR REPAIR, CONDENSATION NOTED, INSTRUCTED TO REPAIR.

OBSERVED MANY WOODEN SERVING BLOCKS AT THE PREP KITCHEN LOCATED IN THE MAIN DINING ROOM AREA AND IN THE REAR PREP KITCHEN CRACKED AND IN POOR REPAIR. ALSO FOUND CUTTING BOARDS WITH DEEP GROOVES AND DARK COLOR STAINS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

FOUND DIRTYWINE RACKS WITH WHITE AND GRAYISH BUILD-UP INSIDE THE BEER/WINE WALK-COOLER.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

FOUND THE FLOOR IN FRONT OF THE REAR KITCHEN COOKING LINE WITHOUT GROUT AND IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.

FOUNS SLIGHT GRAYISH BUILD-UP AT THE INNER PANEL OF THE ICE MACHINE LOCATED IN THE KITCHEN ACROSS FROM THE DRY SPICE STORAGE RACKS.MUST CLEAN, SANITIZE AND MAINTAIN.

OBSERVED SOME REACH IN COOLERS DOOR RUBBER GASKETS RIPPED AT FRONT PREP AREA ALONG COOKLINE. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.

OBSERVED FOOD DEBRIS INSIDE UNUSED REACH IN PREP COOLERS, FOOD DEBRIS ON SHELVES AT COFFEE STATION AND SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE (RIGHT SIDE ICE MACHINE). MUST CLEAN AND MAINTAIN EQUIPMENT.

LIQUOR STORAGE ROOM FLOOR LITTERED ALONG WALLS/CORNERS UNDER SHELVES. MUST CLEAN FLOOR AND MAINTAIN.

NO INTERIOR THERMOMETERS INSIDE LIQUOR WALK IN COOLERS. MUST PROVIDE THERMOMETERS FOR COOLERS.

PREP AREA CUTTING BOARDS SURFACE STAINED AND PITTED. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED CUTTING BOARDS.

PREP AREA REACH IN COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.

NOTED EMPLOYEE AT THE FRONT PREP LINE PREPARING READY TO EAT FOOD (SANDWICHES) WITH NO GLOVES ON. INSTRUCTED TO WEAR GLOVES AT ALL TIMES READY TO EAT FOODS ARE PREPARED AND SERVED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

NOTED DIRTY WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

NOTED TEMPERATURE OF SERVICE COOLER AT THE MAIN PREP LINT TO BE IMPROPER AT 54F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-POP OVER BATTER(WIT EGGS)74.6F,CHICKEN 65.3F, CRAB SALAD 53.4F, HAMBURGER PATTIES 60.1F, BEEF ROAST 46.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20.5 LBS OF PRODUCTS WORTH $98.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED DIRTY WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR PREP COOLER NEAR THE HIGH TEMPERATURE DISHMACHINE AND BEHIND THE ALTO-SHAAM OVEN WITH AN AIR TEMPERATURE OF 52.8F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS PORK, DUCK AND HAMBURGERS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A. NO CITATION ISSUED.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER NEAR THE HIGH TEMPERATURE DISHMACHINE AND BEHIND THE ALTO-SHAAM OVEN. OBSERVED VEGETARIAN WELLINGTON FILLED PASTRIES AT 52.3F, PORK LOIN AT 60.2F, AND HAMBURGERS AT 53.8F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $156. CRITICAL VIOLATION 7-38-005A. NO CITATION ISSUED.

DETAIL CLEAN THE FLOOR IN THE LIQUOR STORAGE ROOM AND REPAIR THE FLOORING IN THE DAIRY WALK-IN COOLER SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.

HAND SINK LOCATED NEXT TO PREP TABLE IN BASEMENT'S PREP AREA, INSTRUCTED TO INSTALL A SPLASH GUARD.

STANDING WATER UNDER 1ST FLOOR COFFEE STATION, INSTRUCTED TO REMOVE AND KEEP FLOOR DRY AS POSSIBLE.

FOOD HANDLER IN LOWER LEVEL PREP AREA NOT WEARING HAIR RESTRAINT, INSTRUCTED TO DO SO.

FOLLOWING NEED CLEANING: INTERIOR OF VENTS AT BOTH ENDS OF THE DISHMACHINE, INTERIOR FLOOR OF A SMALL BAR COOLER, INTERIOR PANEL OF ICE MACHINE AT WAIT STAFF AREA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

SOME FAN GUARDS/CONDENSERS OF WALK-IN COOLERS MUST BE FREE OF DUST. The walls and ceilings shall be in good repair and easily cleaned.

SOME HANDSINKS AT THE BAR & PREP AREAS ARE SLOW-DRAINING, MUST FIZ MAINTAIN. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cutting boards with deep, dark grooves must be sanded/bleached or replaced AND SPLASHGUARD AT COOKLINE NEXT TO WORKTABLE NOT INSTALLED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN COOKING EQUIPMENTS,INTERIOR/EXTERIOR OF COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,INTERIOR OF KITCHEN DRAWERS,SHELVING,FAN COVERS INSIDE COOLERS ETC REQUIRE A DETAIL CLEANING.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner and noted some areas of floors need regrouting and maintainfloors dry at all times.

The walls and ceilings shall be in good repair and easily cleaned.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom THROUGHOUT MAINTAIN FREE OF DUST WERE NOTED.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST CLEAN,ORGANIZE UNDER THE STAIRCASE STORAGE AREA,REMOVE ALL CLUTTER.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PRODUCE WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN WALK IN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CITATION ISSUED.

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES AT BETWEEN 48 F AND 50.7 F- EGGS, BUTTER AND CREAM. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE FOODS VOLUNTARILY DISCARDED AT THIS TIME. CITATION ISSUED. TICKET #H000062263 12.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINES. MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINES.

The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN AND SANITIZE ALL UNCLEAN WALLS/CEILING TILES THROUGHOUT DISHMACHINE ROOM.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR HANDWASH BOWL AT COOKLINE AND ADJACENT TO ICE MACHINES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- exterior of all equipment at main bar, reach in prep/bar coolers rubber door gaskets with accumilated debris and prep coolers condensers/compressors with dust build up. Instructed manager to clean and maintain all unclean equipment.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floor tiles in poor repair at dishmachine room. Must repair/regrout all damaged floor tiles.

The walls and ceilings shall be in good repair and easily cleaned. Must detail clean and sanitize all walls at Service Station area.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Womens washroom handwash bowls draining slowly and prep area 2-compartment sink faucet leaking at base. Must repair and maintain plumbing.