RIVERS.

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 CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

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.

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

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.

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 A MINIMUM UTENSIL SURFACE TEMPERATURE OF 160F. LOW TEMPERATURE DISH MACHINE (FRONT BAR) AND HIGH TEMPERATURE DISH MACHINE(DISHWASHING AREA) TAGGED AND HELD FOR INSPECTION BY CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE SAID DISHMACHINES UNTIL CDPH COMES OUT TO INSPECT AND THEY ARE WORKING ADEQUATELY. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

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 BEANS, AND COOKED RICE, HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

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.

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

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

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.

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 ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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 ISSUED.

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

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

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.

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.

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

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

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

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

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

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. SERIOUS VIOLATION 7-38-030

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.

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

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

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

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 maintain same. Observed broken sliding door to display cooler in Rittergut front prep area. Must repair and maintain same.

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 to dish room. Must remove, clean and sanitize. Must maintain same.

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.

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.

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).

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.

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

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.

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.

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.

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

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

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

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

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.

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

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.

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

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

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

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

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

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.

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.

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.

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

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.

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

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.

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

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.

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

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 REPAIR.

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

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

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

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.

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 INSTRUCTED ON THE ABOVE STATED PROPER PROCEDURE.

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 REPAIR.

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

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

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

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

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

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).

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

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

DETAIL CLEAN FLOORS THROUGHOUT REAR KITCHEN AREA.

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

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).

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 $140.00. CRITICAL VIOLATION 7-38-005(A).

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.

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

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).

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

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

DETAIL CLEAN FLOORS THROUGHOUT REAR KITCHEN AREA.

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

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

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 IN THE RIVERS TO GO AREA.

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

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.

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

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

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.

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

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 IN THE RIVERS TO GO AREA,

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

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

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.

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

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.

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 TUNA FILLETS 60F, 3LBS SALMON 52F AND 3LBS SCALLOPS 53F. APPROXIMATE VALUE $252.00 MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED ABOVE STATED FOOD ITEMS. COLD FOODS MUST BE 40F AND LOWER AT ALL TIMES. CDI.

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.

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.

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

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 IN THE RIVERS TO GO AREA,

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

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

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.

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

(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 establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

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.

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 storage utensils shall be thoroughly cleaned and sanitized daily.

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

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 with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

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 produce any offensive odors.

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.

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 46.9 F AND 49.0 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN ALL COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. TICKET #H000071979 17.

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 POTENITALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATUE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME, WEIGHT- 190 LBS, VALUED AT $180.00.

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.

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. Low temp glassware dishmachine at the bar was not sanitizing while being used by bar staff during inspection. Chlorine sanitizer was reading 0-ppm. Instd to use 3-comp sink or high temp dishmachine in dishroom until machine is fixed,

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.

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 bottom of fryers, interior of ice machine, exterior sides of equipment- due to grease/dust/food debris.

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: 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. Leaky pipe under dump sink at wait staff station must be fixed; must increase hot water pressure at handsink, facing main dining area.