THE RIVER OF CHICAGO

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED CONTAMINATED ICE.INTERIOR ICE MACHINE UPPER WATER RESERVOIR WITH BLACK SLIME SUBSTANCE ON TUBING AND ICE MAKING CONTACT SURFACES. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED AND C.D.P.H. CONTACTED BY FAX REQUEST FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP OR PAPER TOWELS AT EITHER BAR EXPOSED HAND SINKS AND NO PAPER TOWELS IN MENS WASHROOM. MANAGEMENT PROVIDED. CRITICAL CITATION ISSUED. 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM #278179 ON 8-10-10. #38-PROVIDE DRAIN LINE HOSES FOR ALL SODA GUNS BEHIND ALL BARS AND ROUTE TO A FLOOR DRAIN. #33-DETAIL CLEAN THE VENTILATION FAN IN THE EMPLOYEE RESTROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL ITEMS IN ALL WALK-IN COOLERS MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: EMPLOYEE WASHROOM DOOR SELF-CLOSING DEVICE BROKEN. MUST REPAIR/REPLACE.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. THE PREVIOUS INSPECTION REPORT SUMMARY FROM REPORT ON 8/2/10 WAS NOT POSTED. MANAGEMENT WAS GIVEN A NEW COPY OF TODAY'S INSPECTION SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE AN ICE BIN COVER FOR THE ICE BINS BEHIND THE SECOND FLOOR BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLOWING: VENTILATION FAN IN THE EMPLOYEE RESTROOM, VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT, INTERIOR OF BROILER AND OVEN, DUST ON THE SPRINKLER LINES IN THE PREP AREA, FAN COVERS IN THE WALK-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE PREP AREA ESPECIALLY AROUND WALLS AND UNDER EQUIPMENT AND FLOOR BEHIND THE BARS AND LIQUOR CLOSET FLOOR. DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT. MAINTAIN THE FLOOR DRY ESPECIALLY AROUND THE ICE MACHINE AND BEHIND THE FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE COOKING EQUIPMENT AND THE ICE MACHINE. SEAL ALL BASEBOARD IN THE PREP AREA AND SEAL OPENINGS IN THE WALLS OF THE PREP AREA. DETAIL CLEAN THE WALLS AROUND THE MOP SINK. PROVIDE BASEBOARD IN THE EMPLOYEE RESTROOM AND SEAL THE CORNER AROUND THE BRICK WALL. REPAIR THE DAMAGED CEILING AREAS NEXT TO THE WALK-IN COOLER AND ABOVE THE ELECTRICAL PANELS (EAST WALL). SCRAPE AND REPAINT THE CHIPPED AND PEELING PAINT ON THE CEILING ABOVE THE STORAGE RACKS AND NEXT TO THE WALK-IN COOLER. REPAINT THE WALLS OF THE EMPLOYEE RESTROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE A LIGHT SHIELD FOR ONE OF THE TWO LIGHTBULBS IN THE WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE DRAIN LINE HOSES FOR ALL SODA GUNS BEHIND ALL BARS AND ROUTE TO A FLOOR DRAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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 STORE ALL ITEMS AT LEAST 6" OFF OF THE FLOOR IN ALL STORAGE AREAS. REMOVE ANY UNNECESSARY ITEMS WHICH CONTRIBUTE TO EXCESSIVE CLUTTER ESPECIALLY IN THE 2ND FLOOR OFFICE AREA.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES ON THE PREMISES. OBSERVED APPROX. 50 LIVE FRUIT FLIES THROUGHOUT THE PREMISES, ESPECIALLY BEHIND THE BARS AND STORAGE ROOM NEXT TO THE WALK-IN COOLER. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A FOOD SANITATION CERTIFICATE ON THE PREMISES AND A CERTIFIED FOOD MANAGER PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: THE EXPOSED HANDSINK AT THE EAST SIDE OF THE MAIN 1ST FLOOR BAR HAS STANDING WATER INSIDE OF THE SINK THAT DOES NOT DRAIN. MANAGEMENT INSTRUCTED TO REPAIR THE SINK SO THAT IT DRAINS PROPERLY. A SECOND HANDSINK IS LOCATED AT THE WEST SIDE OF THE BAR. MANAGEMENT INSTRUCTED TO USE THE WORKING HANDSINK UNTIL THE OTHER IS REPAIRED. SERIOUS VIOLATION 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #176561 ON 3/9/10 NOT CORRECTED: 32/01-OBSERVED RUSTED WIRE STORAGE SHELVES INSIDE OF THE 2 DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO PAINT OR REPLACE. 33/01-DETAIL CLEAN THE TOP OF THE OVEN AND THE TOP OF THE STOVE AND THE INTERIOR OF THE ICE MACHINE. 34/01-DETAIL CLEAN THE FLOOR UNDERNEATH THE DEEP FRYERS. 36/01-INADEQUATE LIGHTING OBSERVED ABOVE THE 3 COMPARTMENT SINK IN THE DISHWASH AREA. MUST PROVIDE ADEQUATE LIGHTING. 38/01-OBSERVED DRAIN LINE WATER LEAKS BELOW THE 3 COMPARTMENT SINK IN THE DISHWASH AREA. MANAGEMENT INSTRUCTED TO REPAIR SOURCE OF LEAKS. SERIOUS VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE AN ICE BIN COVER FOR THE ICE BINS BEHIND THE SECOND FLOOR BAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLOWING: VENTILATION FAN IN THE EMPLOYEE RESTROOM, VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT, INTERIOR OF PREP COOLERS INCLUDING THE SEALS AROUND THE DOORS, INTERIOR OF BROILER AND OVEN, LIGHT SHIELDS IN THE PREP AREA, DUST ON THE SPRINKLER LINES IN THE PREP AREA, FAN COVERS IN THE WALK-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE PREP AREA ESPECIALLY AROUND WALLS AND UNDER EQUIPMENT AND FLOOR BEHIND THE BARS AND LIQUOR CLOSET FLOOR. DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT. MAINTAIN THE FLOOR DRY ESPECIALLY AROUND THE ICE MACHINE AND BEHIND THE FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE COOKING EQUIPMENT AND THE ICE MACHINE. SEAL ALL BASEBOARD IN THE PREP AREA AND SEAL OPENINGS IN THE WALLS OF THE PREP AREA. DETAIL CLEAN THE WALLS AROUND THE MOP SINK. PROVIDE BASEBOARD IN THE EMPLOYEE RESTROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE WEST EXPOSED HANDSINK AT THE MAIN 1ST FLOOR BAR LEAKING WATER FROM THE DRAIN LINE. MANAGEMENT INSTRUCTED TO REPAIR SOURCE OF LEAK. PROVIDE DRAIN LINE HOSES FOR ALL SODA GUNS BEHIND ALL BARS AND ROUTE TO A FLOOR DRAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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 STORE ALL ITEMS AT LEAST 6" OFF OF THE FLOOR IN ALL STORAGE AREAS. REMOVE ANY UNNECESSARY ITEMS WHICH CONTRIBUTE TO EXCESSIVE CLUTTER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE OR REPAINT THE RUSTY WIRE STORAGE SHELVES IN THE 2 DOOR PREP COOLER. INSTALL A TOILET PAPER DISPENSER IN THE EMPLOYEE RESTROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: INTERIOR OF THE MICROWAVE, EXPOSED PREP SINK IN PREP AREA, SIDE OF DEEP FRYER, STOVE AND TOP OF OVEN, WIRE RACKS IN THE WALK-IN COOLER, INTERIOR OF BOTH ICE MACHINES, FAN COVERS IN THE BEER COOLER, 3 COMPARTMENT SINK IN THE PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE 2ND FLOOR STORAGE AREA BELOW THE BOXES OF POP. REMOVE STANDING WATER FROM 2ND FLOOR BAR AREA AND UNDERNEATH THE DISHMACHINE. DETAIL CLEAN UNDERNEATH DISHMACHINE, UNDER THE DEEP FRYER AND OVEN, DRY STORAGE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE CEILING AND WALLS OF THE BEER COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE ADEQUATE LIGHTING ABOVE THE PREP AREA 3 COMPARTMENT SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED WATER LEAKS UNDER THE 3 COMPARTMENT SINK IN THE PREP AREA, EXPOSED HANDSINK AT THE 2ND FLOOR BAR AND THE SINK AT THE PREP LINE. MUST REPAIR ALL LEAKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO VISIBLE THERMOMETER INSIDE OF THE 3 DOOR PREP COOLER. MUST PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. MAINTAIN THE OUTSIDE GARBAGE AREA CLEAN AROUND THE DUMPSTERS. ORGANIZE AND MAINTAIN ITEMS IN THE ELECTRICAL CLOSET. STORE ITEMS AT LEAST 6" OFF OF THE FLOOR.