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320 River Bar

March 12, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: (7-38-030) FOUND THE BAR DISHMACHINE AT 132F RINSE TEMP. WITH 0-PPM OF SANITIZER, AFTER THE BAR ATTENDANT HAD USED IT. AFTER 3-4 TIMES OF RUNNING THE MACHINE, IT WAS STILL RINSING AT A LOW TEMP., WITHOUT ANY TYPE OF SANITIZER DISPENSING. INSTRUCTED TO FIX & KEEP AT 100-PPM CHLORINE OR 200-PPM QUATS AT LOW-TEMP OR KEEP AT 180F OR ABOVE-IF HIGH TEMP RINSE IS DESIRED. (UNIT TAGGED). 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.
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: A SNEEZEGUARD IS NEEDED AT THE BREAKFAST BUFFET TABLE FOR ALL THE BOWLS DISPLAYED WITH CUT-UP FRUITS (FOR CUSTOMER SELF-SERVICE.) INSTRUCTED TO PROVIDE OR USE DOME COVERS/LIDS, TO PREVENT PUBLIC CONTAMINATION. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: CUTTING BOARDS WITH DEEP, DARK GROOVES 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.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOLLOWING NEED CLEANING: INTERIOR FLOORS OF COOLERS AT BAR & SUSHI STATION; SODA GUN HOLDERS & CABINETS UNDER PREP STATIONS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: POOR FLOOR GROUTING IN POTWASH OR DISHROOM AREA MUST BE RE-SURFACED & FLOORS UNDER DISHMACHINE & BEHIND HEAVY EQUIPMENT MUST BE KEPT CLEAN, ESPECIALLY AT BAR AREA & THE PREP STATION BEHIND THE BAR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
code 34

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 4, 2011: 1 finding appeared for the first time. 4 findings recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.