RIVERS / RITTERGUT / FIRST CAFE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 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.

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

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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.

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

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

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: 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

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

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: DETAIL CLEAN FLOORS THROUGHOUT REAR KITCHEN AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD NEEDED IN 2ND WALK-IN COOLER, BASEMENT WALK-IN COOLER AND DRY FOOD STORAGE AREA. MUST POVIDE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 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 - Comments: 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).

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: DETAIL CLEAN FLOORS THROUGHOUT REAR KITCHEN AREA.

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

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: 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 - Comments: MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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.

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

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: 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 - Comments: MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: (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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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 - Comments: 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.

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

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.

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