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Rivers / Rittergut / First Cafe

May 22, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings10
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: 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.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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.
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: 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.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REPAIR LOOSE GASKETS AT THE 4DRAWER COOLER AT THE MAIN KITCHEN LINE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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,
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST REGROUT FLOOR IN FRONT OF THE DISH MACHINE AREA AS WELL AS IN FRONT OF THE MOP SINK IN FRONT OF THE ELEVATOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: OBSERVED FOOD PREP STAFF AT WINE BAR DELI AREA NOT WEARING A PROPER HAIR RESTRAINT. MUST PROVIDE AT ALL TIMES.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 14, 2012: 4 findings appeared for the first time. 6 findings 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.