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Bridge House Tavern On The River

August 20, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: NOTED TEMPERATURES OF 3 SERVICE COOLERS, UPRIGHT REFRIGERATION UNIT AT THE FIRST FLOOR PREP AREA AND WALK IN COOLER AT THE BASEMENT FOOD PREP TO BE IMPROPER (55.5F,54.6F48.3F,50.7F AND 58.3F). INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLERS, REFRIGERATION UNIT AND WALK IN COOLER TO BE IMPROPER:-HAMBURGERS 55.7F,CHICKEN 49.4F,TURKEY 52.4F, BEEF 52.6F,MIXED VEGETABLES 45.9F, PASTA 47.4F,PASTRAMI 49.2F,HEAVY CREAM 45.1F,PESTO SAUCE 47.6F,MAYONNAISE 47.3F,CHEESE 45.6F,ROAST BEEF 49.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 330 LB OF PRODUCTS WORTH $1,670.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NOTED EMPLOYEE WASHING DISHES AT THE LOW TEMPERATURES DISH WASHER WITH SANITIZER (CHLORINE)FINAL RINSE TO BE 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS INCLUDING BULK CONTAINERS ON SHELVES AT THE BASEMENT DRY STORAGE/PREP AREA WITH NAMES OF PRODUCT, USE BY AND/OR PREPARED BY DATE.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: NOTED A SLIGHT AND BROWNISH DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BAR FOOD PREP AREA AND THE BASEMENT PREP/DRY STORAGE BY THE UTILITY SINK.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NOTED LEAKAGE AT FAUCET OF HAND WASH SINK BY THE DISH WASHER AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
code 38

What changed since the previous inspection?

Compared with Pass on October 18, 2013: 6 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.