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Rivers / Rittergut / First Cafe

November 18, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

Failed findings

certified manager paperwork missingcritical

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

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: 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
code 21
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: 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
code 22
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: GASKET IN POOR REPAIR ON REACH IN COOLER IN PREP AREA,(RITTERGUT.MUST REPLACE
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR AREAS OF ICE MACHINE NOT CLEAN IN PREP KITCHEN.MUST CLEAN/MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: 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.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: 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.
code 35

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 12, 2016: 3 findings appeared for the first time. 5 findings recurred. 3 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.