Rivers

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOUND BULK FOOD CONTAINERS NOT LABELED.(FLOUR,SUGAR,ETC.)MUST PROVIDE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND RACKS INSIDE DAIRY WALK IN COOLER NOT CLEAN.MUST CLEAN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND NO BACKFLOW PREVENTION DEVICES AT DRIP COFFEE MACHINE.MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED FOOD HANDLER TOUCH READY TO EAT FOOD (LETTUCE) WITH BARE HAND. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPEN...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGN AT THE TWO BAR HAND WASHING SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO SOAP AND PAPER TOWEL AT THE FRONT RIGHT HAND SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. THE MANAGER PROVIDED SOAP AND PAPER TOWEL DURING THE INSPECTION TO CORRECT THE VIOLATION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP FREEZER LOCATED IN THE FRESH MARKET AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED MISSING DOOR HANDLE TO 2-DOOR FREEZER UNIT IN FAST MARKET KITCHEN AREA. INSTRUCTED TO REPAIR OR REPLACE. OBSERV...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A SLOW DRAINING OF WATER AT THE FRONT RIGHT BAR HAND SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED ALL HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED ALL HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND HANDWASHING SINK WATER TEMPERATURE RANGE FROM 91F - 89F LOCATED AT MENS AND WOMENS TOILET ROOM. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED ALL HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING DISHES AT 0 PPM AT TIME OF INSPECTION.MUST PROVIDE ADEQUATE SANITIZING SOLUTION PER MANUFACTURER'S INSTRUCTIONS. ALSO NOTED HIGH TEMPERATURE DISH MACHINE RINSE SOLUTION AT 137F . MUST PROVIDE...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND TOP INTERIOR OF ICE MACHINE BEHIND PANEL FILLED WITH A MINIMAL AMOUNT OF BLACK MOLD LIKE SUBSTANCE. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN.

PROPER DATE MARKING AND DISPOSITION

FOUND 36 GALLONS OF TOMATO SOUP IN THREE SEPERATE WALK IN COOLERS WITH A 11/4 PREPARED DATE. MUST DISCARD FOOD ITEMS WITHIN 7 DAYS OF PREPARATION. ALSO OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN, COOKED BEA...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

FOUND TUNA SERVED UNDERCOOKED ON MENNU. FOUND DISCLOSURE BY ASTERISK AND REMINDER. FOUND NO DISCLOSURE BY FOOT NOTE STATING THAT MENU ITEMS ARE "SERVED RAW OR UNDERCOOKED" INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FOUND APPROX 8-10 SMALL FLIES IN CORNER UNDER FRONT BAR NEXT TO 1 COMP SINK. MUST MINIMIZE SMALL FLY ACTIVITY. RECOMMENDED CONTACTING PEST CONTROL.PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

FOUND LIGHT LOCATED IN BASEMENT DRY STORAGE ROOM BURNOUT. INSTRUCTED MANAGER TO REPLACE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, POKE FISH, COOKED AND COOLED CHICKEN,BEEF,ETC. STORED INSIDE REACH IN COOLER LOCATED IN REAR AND FRONT FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWA...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION IS...

THERMOMETERS PROVIDED & ACCURATE

OBSERVED FACILITY WITHOUT PROBE THERMOMETER FOR FOOD MEASURING. MUST OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED FACILITY WITHOUT THERMOMETERS FOR REACH IN COOLERS AND WALK IN COOLERS FOR FACILITY. MUST OBTAIN AND MAINTAIN.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

OBSERVED FACILITY UTILIZING SINGLE USE GLASS WINE BOTTLE FOR REUSE OF SERVING WATER. INFORMED PERSON IN CHARGE FACILITY USE UTILIZE MULTI USE ARTICLES OR BOTTLES FOR REUSE OF SERVING WATER TO PREVENT POTENTIAL CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EQUIPMENT (REACH IN COOLERS) IN FRONT AND REAR PREP AREA WITH ACCUMULATION OF FOOD DEBRIS OUTSIDE TOUCH POINT AREA AND INSIDE UNITS. MUST DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED VENTS IN REAR PREP AREA, FRONT PREP, BAR AND DINING AREA WITH ACCUMULATION OF DUST AND DEBRIS. MUST DETAIL CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND PREPACKAGED FOODS,( COOKIES, GRANOLA PARFAITS, ETC) IN THE GRAB AND GO AREA. INSTRUCTED TO INSTALL PROPER LABELS WITH NAME AND INGREDIENTS OF FOOD ITEM

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR NEED RE-GROUTING IN PREP WALK IN COOLER. INSTRUCTED TO RE-GROUT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

LOWER WALLS NOT CLEAN OF DEBRIS IN BAR AREA AND DISH WASHING ROOM. INSTRUCTED TO CLEAN/MAINTAIN

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED DISH WASHING FACILITIES AT 3- COMPARTMENT SINK LOCATED IN DISH ROOM NOT MAINTAINED. NO HOT WATER , ( 60.0F),AT SPRAYER USED TO PROVIDE WATER TO THE 1ST COMPARTMENT ON THE RIGHT OF 3- COMPARTMENT SINK. INSTRUCTED TO PROVIDE HOT WATER/ REPAIR....

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND PREPACKAGED FOODS,( COOKIES, GRANOLA PARFAITS, ETC) IN THE GRAB AND GO AREA. INSTRUCTED TO INSTALL PROPER LABELS WITH NAME AND INGREDIENTS OF FOOD ITEM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR NEED RE-GROUTING IN PREP WALK IN COOLER. INSTRUCTED TO RE-GROUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

LOWER WALLS NOT CLEAN OF DEBRIS IN BAR AREA AND DISH WASHING ROOM. INSTRUCTED TO CLEAN/MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Observed pots improperly stored on top shelves in kitchen area. Must invert all top shelf storage of utensils to prevent contamination. Must maintain same.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Observed excessive ice accumulation on top portion of prep reach in cooler in kitchen behind express area. Must defrost, clean and sanitize. Must maintain same. Observed broken handle of left side of 2 door cooler in express area. Must repair and ma...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Observed cracked wall tiles on corner near elevator on main floor, and on lower portion of wall in express front prep area (in the corner by the door). Must repair and maintain. Observed excessive dust build up on ceiling above drying rack near door...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Observed to go prep kitchen (behind express counter) without an easily accessible hand sink. Must install easily accessible hand sink in this area. Must maintain same.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Observed wiping cloths stored on counters throughout the kitchen and prep areas. Must store all wiping cloths in sanitizing solution when not in use. Must provide and maintain same.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

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...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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 AL...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED FORKS BEING STORED UPRIGHT LOCATE IN THE CUSTOMER DINING AREA. INSTRUCTED TO INVERT FORKS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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. INSTRUCTE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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 EXPRES...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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 ACCUMULA...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO THEMOMETERS INSIDE OF SOME REFRIGERATION UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

GASKET IN POOR REPAIR ON REACH IN COOLER IN PREP AREA,(RITTERGUT.MUST REPLACE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR AREAS OF ICE MACHINE NOT CLEAN IN PREP KITCHEN.MUST CLEAN/MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FILTERS NOT CLEAN UNDER HOOD OF BRISTO PREP AREA. ALSO ALL FAN GUARDS INSIDE ALL WALK IN COOLERS NOT CLEAN, HEAVY DUST.MUST CLEAN/MAINTAIN

FACILITIES TO MAINTAIN PROPER TEMPERATURE

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...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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 ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

GASKET IN POOR REPAIR ON REACH IN COOLER IN PREP AREA,(RITTERGUT.MUST REPLACE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR AREAS OF ICE MACHINE NOT CLEAN IN PREP KITCHEN.MUST CLEAN/MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FILTERS NOT CLEAN UNDER HOOD OF BRISTO PREP AREA. ALSO ALL FAN GUARDS INSIDE ALL WALK IN COOLERS NOT CLEAN, HEAVY DUST.MUST CLEAN/MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

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 B...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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 MACH...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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 ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOP IN BASEMENT OFFICE NOT PROPERLY STORED UNDER MACHINE ON DUSTY FOOD TRAYS.MUST PROPERLY STORE SCOOP.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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 REP...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN, SANITIZE AND REPAINT EXTREMELY RUSTED BLUE STAINLESS STEEL SHELVING RACKS AT THE WALK-IN COOLER ACROSS FROM THE DISH MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REGROUT FLOORS AROUND THE MOP SINK AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND SANITIZE ALL EXHAUST HOODS FILTER AT CEILING AT THE EXHAUST HOOD VENTS ON PREMISES

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

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 INSTRUCTE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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 REP...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN, SANITIZE AND REPAINT EXTREMELY RUSTED BLUE STAINLESS STEEL SHELVING RACKS AT THE WALK-IN COOLER ACROSS FROM THE DISH MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REGROUT FLOORS AROUND THE MOP SINK AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND SANITIZE ALL EXHAUST HOODS FILTER AT CEILING AT THE EXHAUST HOOD VENTS ON PREMISES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SPLASH GUARDS NEEDED AT THE FOLLOWING EXPOSED HAND WASH SINKS; IN FRONT PREP AREA,TO GO AREA AND GRILL AREA. MUST PROVIDE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD NEEDED IN 2ND WALK-IN COOLER, BASEMENT WALK-IN COOLER AND DRY FOOD STORAGE AREA. MUST POVIDE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED ICE USED FOR DRINKS IN ICE BIN(S)BEHIND INDOOR BAR AND AT EXTERIOR OF SAME BAR AND ICE BIN BEHIND PATIO BAR NOT PROTECTED, EXPOSED TO THE ELEMENTS. MUST PROVIDE. SERIOUS VIOLATION 7-38-005(A).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED SEVERAL CRAWLING ROACHES IN KITCHEN AREA AND UNDER HAND SINK AT REAR. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SPLASH GUARDS NEEDED AT THE FOLLOWING EXPOSED HAND WASH SINKS; IN FRONT PREP AREA,TO GO AREA AND GRILL AREA. MUST PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THROUGHOUT REAR KITCHEN AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD NEEDED IN 2ND WALK-IN COOLER, BASEMENT WALK-IN COOLER AND DRY FOOD STORAGE AREA. MUST POVIDE

FACILITIES TO MAINTAIN PROPER TEMPERATURE

WALK-IN COOLER IN MAIN KITCHEN AREA AT IMPROPER TEMPERATURE OF 52.5 F. DEGREES. INSTRUCTED NOT TO USE UNTIL ABLE TO MAINTAIN PROPER TEMPERATURE OF 40 F DEGREES OR LOWER. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEM(S)(DUCK,SALMON,CHICKEN,PORK AND TUNA)AT IMPROPER TEMPERATURE RANGING FROM 46.5-62 F. DEGREES IN WALK-IN COOLER. MANAGER VOLUTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. WT. 41LBS AND APPROX. VALUE ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND WASH SINK(S) BEHIND PATIO BAR NOT CONNECTED. NO (HARDWARE) FAUCETS/HANDLES. MUST PROVIDE. CEASE AND DESIST OF PATIO OPERATIONS AT BAR. CRITICAL VIOLATION 7-38-030.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP OR SANITARY HAND DRYING DEVICE/PAPER TOWELS AT EXPOSED HAND WASH SINK(S) BEHIND BAR. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED ICE USED FOR DRINKS IN ICE BIN(S)BEHIND INDOOR BAR AND AT EXTERIOR OF SAME BAR AND ICE BIN BEHIND PATIO BAR NOT PROTECTED, EXPOSED TO THE ELEMENTS. MUST PROVIDE. SERIOUS VIOLATION 7-38-005(A).

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED SEVERAL CRAWLING ROACHES IN KITCHEN AREA AND UNDER HAND SINK AT REAR. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SPLASH GUARDS NEEDED AT THE FOLLOWING EXPOSED HAND WASH SINKS; IN FRONT PREP AREA,TO GO AREA AND GRILL AREA. MUST PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THROUGHOUT REAR KITCHEN AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD NEEDED IN 2ND WALK-IN COOLER, BASEMENT WALK-IN COOLER AND DRY FOOD STORAGE AREA. MUST POVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

: MUST REPAIR LOOSE GASKETS AT THE 4DRAWER COOLER AT THE MAIN KITCHEN LINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND SANITIZE THE FOLLWING ITEMS TO REMOVE FOOD DEBRI, GRIME AND GREASE BUILD UP: INTERIOR OF ALL FRYERS ON PREMISES, INTERIOR OF GASKETS AT THE UNDER COUNTER FRIDGE AT THE WINE BAR, AND INTERIOR BOTTOM SHELVES AT THE REFRIGERATORS I...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST ADJUST TEMPERATURE VALVE AT RESTROOM IN THE WINE BAR AREA. MUST REPAIR LEAK UNDER 3COMP SINK (MIDDLE SINK) IN THE DISHROOM AND TIGHTEN FAUCET BASE AT SAME.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD PREP STAFF AT WINE BAR DELI AREA NOT WEARING A PROPER HAIR RESTRAINT. MUST PROVIDE AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN ORIGINAL CONTAINERS AT THE RIVERS TO GO COUNTER AREA IN THE 3DR COOLER(PASTA SALADS AND FRUIT CUPS), YOGURT PARFAITS AT THE COUNTER SERVICE WINE BAR AREA AT THE REACH IN COLD HOLDING UNIT

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY STORE SILVERWARE ON ALL TABLES THROUGHOUT DINING ROOM AREA. FOUND SILVERWARE AT TABLES WITH THE TOP PORTION OF THE FORKS, SPOONS AND KNIVES NOT COVERED. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPAIR LOOSE GASKETS AT THE 4DRAWER COOLER AT THE MAIN KITCHEN LINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND SANITIZE THE FOLLWING ITEMS TO REMOVE FOOD DEBRI, GRIME AND GREASE BUILD UP: INTERIOR OF ALL FRYERS ON PREMISES, INTERIOR OF GASKETS AT THE UNDER COUNTER FRIDGE AT THE WINE BAR, AND INTERIOR BOTTOM SHELVES AT THE REFRIGERATORS I...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REGROUT FLOOR IN FRONT OF THE MOP SINK IN FRONT OF THE ELEVATOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST ADJUST TEMPERATURE VALVE AT RESTROOM IN THE WINE BAR AREA. MUST REPAIR LEAK UNDER 3COMP SINK (MIDDLE SINK) IN THE DISHROOM AND TIGHTEN FAUCET BASE AT SAME.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD PREP STAFF AT WINE BAR DELI AREA NOT WEARING A PROPER HAIR RESTRAINT. MUST PROVIDE AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

DURING INSPECTION FOUND AT MAINLINE KITCHEN PANTRY REFRIGERATOR(50.9F) AND A 4DRAWER COOLER(50.4F) NOT MAINTAINING PROPER TEMPERATURE. CDI INSTRUCTED MANAGEMENT THAT COOLERS, REFRIGERATORS AND COLD HOLDING UNITS MUST ALWAYS MAINTAIN 40F AND BELOW.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

DURING INSPECTION FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW; IN THE MAIN LINE PANTRY REFRIGERATOR 8LBS OF CHICKEN AT 52F, IN THE 4DRAWER COOLER SHRIMP 1/2LB 55F, 1LB CHILEAN SEA BASS 53F, 6LBS...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN ORIGINAL CONTAINERS AT THE RIVERS TO GO COUNTER AREA IN THE 3DR COOLER(PASTA SALADS AND FRUIT CUPS), YOGURT PARFAITS AT THE COUNTER SERVICE WINE BAR AREA AT THE REACH IN COLD HOLDING UNIT.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPERLY STORE SILVERWARE ON ALL TABLES THROUGHOUT DINING ROOM AREA. FOUND SILVERWARE AT TABLES WITH THE TOP PORTION OF THE FORKS, SPOONS AND KNIVES NOT COVERED. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPAIR LOOSE GASKETS AT THE 4DRAWER COOLER AT THE MAIN KITCHEN LINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND SANITIZE THE FOLLWING ITEMS TO REMOVE FOOD DEBRI, GRIME AND GREASE BUILD UP: INTERIOR OF ALL FRYERS ON PREMISES, INTERIOR OF GASKETS AT THE UNDER COUNTER FRIDGE AT THE WINE BAR, AND INTERIOR BOTTOM SHELVES AT THE REFRIGERATORS I...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REGROUT FLOOR IN FRONT OF THE DISH MACHINE AREA AS WELL AS IN FRONT OF THE MOP SINK IN FRONT OF THE ELEVATOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST ADJUST TEMPERATURE VALVE AT RESTROOM IN THE WINE BAR AREA. MUST REPAIR LEAK UNDER 3COMP SINK (MIDDLE SINK) IN THE DISHROOM AND TIGHTEN FAUCET BASE AT SAME.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD PREP STAFF AT WINE BAR DELI AREA NOT WEARING A PROPER HAIR RESTRAINT. MUST PROVIDE AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

(7-38-005A) FOUND THE FRONT PREP COOLER (BY THE BAR), WITH AN AIR TEMPERATURE OF 50.3-63.7F. INSTRUCTED TO MAINTAIN COLD UNITS AT 40F OR BELOW. THE UNIT IS EMPTIED OUT AT NIGHT & USED AT OR FILLED-UP AT AROUND 9 AM. (UNIT TAGGED) All food establ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. GASKETS OF COOLERS AT "TO GO" KITCHEN MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOLLOWING NEED CLEANING: REACH-IN COOLER SHELVES AT FRONT SERVING LINE; FAN GUARDS COMPRESSORS, CONDENSERS OF MOST COOLERS; INTERNAL FLOOR OF CABINETS ; CURTAINS OF DISHMACHINE. All food and non-food contact surfaces of equipment and all food storag...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DISHROOM FLOORS MUST BE KEPT DRY; FLOORS AROUND/BEHIND EQUIPMENT THRU-OUT PREMISES MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS UNDER DISHMACHINE DRAIN BOARD MUST BE MAINTAINED. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FAUCET KNOBS OF BAR DUMP SINKS ARE LOOSE/MISSING, MUST FIX/REPLACE. 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 wi...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY UNUSED EQUIPMENT IN KITCHEN MUST BE REMOVED, TO PREVENT PEST HARBORAGE. 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 pro...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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 THROUGHOUT DISHMACHINE ROOM. MUST REGROUT ALL DAMAGED FLOOR TILES AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TO GO WALK IN COOLER AND TO GO REACH IN COOLERS NOT MAINTAINED, AMBIENT AIR TEMPERATURES BETWEEN 46....

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.9 F AND 52.0 F- TURKEY, CAPRICOLA, SALAMI, CHEESE, CHICKEN GUMBO. INSTRUCTED MANAGER ALL POTENI...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED DAMAGED FLOOR TILES UNDER AND AROUND DISHMACHINE. MUST REPAIR AND MAINTAIN ALL DAMAGED FLOOR TILES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must replace cooler door gaskets that are in poor repair at service line & at coffee station.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: interior floors of most coolers, gaskets of cooler doors, fan guards of coolers, interior bott...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors inside walk-in cooler need cleaning; some drains at main kitchen must be cleaned also.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...