RIVER ROAST

315 N LA SALLE DR, CHICAGO, IL 60654 · Restaurant

21 inspections

1. Canvass Re-InspectionDec 22, 2025

   6 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • 4-602.11(B-E): OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE LOCATED IN THE REAR DIRECTLY ACROSS THE WALK-IN-COOLERS.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-101.19: OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-501.12: OBSERVED STAINED CUTTING BOARDS IN THE MAIN KITCHEN PREP LINE AREAS AND BAR.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-201.11: OBSERVED BROKEN FLOOR TILES AT ENTRANCE TO THE FRONT FOOD PREP LINE AREA.INSTRUCTED TO REPAIR/REPLACE SAID BROKEN FLOOR TILES AND FLOORS AT BAR IN NEED FOR A DETAIL CLEANING INCLUDING THE FLOOR DRAINS AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • 4-202.18: INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEM/FILTERS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • 2-102.13: OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
2. CanvassDec 17, 2025

   8 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE LOCATED IN THE REAR DIRECTLY ACROSS THE WALK-IN-COOLERS.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE MAIN KITCHEN PREP WALK-IN-COOLER.OBSERVED LARGE CONTAINER OF COOKED BEEF SHORT RIBS WITH INTERNAL TEMPERATURES RANGING FROM 47.7F-48.8F, THE SAID BEEF WAS FROM THE PREVIOUS DAY.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20#'S OF FOOD WORTH $233.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED STAINED CUTTING BOARDS IN THE MAIN KITCHEN PREP LINE AREAS AND BAR.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED BROKEN FLOOR TILES AT ENTRANCE TO THE FRONT FOOD PREP LINE AREA.INSTRUCTED TO REPAIR/REPLACE SAID BROKEN FLOOR TILES AND FLOORS AT BAR IN NEED FOR A DETAIL CLEANING INCLUDING THE FLOOR DRAINS AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEM/FILTERS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2593412 DATED:04/25/2024 #38---6-202.15: OBSERVED OPENINGS AT BASE OF REVOLVING ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE. INSTRUCTED TO CORRECT NOTED VIOLATION AND MAINTAIN BY 12-24-2025. PRIORITY FOUNDATION VIOLATION 7-42-090, CITATION ISSUED.
3. Short Form ComplaintApr 25, 2024

   2 infractions

   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • 6-202.15: OBSERVED OPENINGS AT BASE OF REVOLVING ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-205.15: OBSERVED BOTH FAUCETS LEAKING AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR FAUCETS AT THREE COMPARTMENT SINK.
4. CanvassMar 27, 2024

   4 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE FOR A HIGH TEMPERATURE DISH MACHINE SANITIZING AT 120F. INSTRUCTED THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MAINFOLD MAY NOT BE LESS THAN 180 F. CORRECTED ON SITE HIGH TEMPERATURE DISH MACHINE REPAIRED, SANITIZING AT 184F BEFORE CONCLUSION OF INSPECTION. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO DISCLOSURE STATEMENT ON MENU STATING THAT ANIMAL DERIVED FOODS MARKED WITH AN ASTERISK ARE SERVED RAW OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE STATEMENT TO MENU STATING THAT ANIMAL DERIVED FOODS MARKED WITH AN ASTERISK ARE SERVED RAW OR COOKED TO ORDER. CORRECTED ON SITE DISCLOSURE STATEMENT ADDED TO MENU STATING THAT ANIMAL DERIVED FOODS MARKED WITH AN ASTERISK ARE SERVED RAW OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED OPENINGS AT BASE OF REVOLVING ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED BOTH FAUCETS LEAKING AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR FAUCETS AT THREE COMPARTMENT SINK.
5. CanvassJan 5, 2023

   10 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT RESTROOM HANDSINK AND HAND SINK ON MAIN COOKLINE AREA NEAR SALAD STATION. HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • SQUEEZE BOTTLES AND FOOD STORAGE CONTAINERS NEAR MAIN KITCHEN PREP-LINE ARE NOT LABELED. FACILITY MUST PROVIDE.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON BAR PREP-SURFACE AND SALAD PREP-SURFACE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • UTENSILS STORED IN STAGNANT CUP OF WATER IN BAR. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • BOXES OF STORAGE ITEMS STORED ON THE FLOOR NEAR COFFEE STATION NEAR DISHROOM. FACILITY MUST ENSURE ALL ITEMS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • CRATES USED AS STORAGE ON CLEAN DISH RACK AND SCATTERED THROUGHOUT BACK KITCHEN. FACILITY MUST ELIMINATE CRATE USEAGE AND USEAGE OF MEANS OF ELEVATION AND MUST REPLACE WITH CONTAINERS THAT ARE SMOOTH, DURABLE, EASILY CLEANABLE, AND NON-ABSORBENT. IF CRATES ARE USED AS A MEANS OF ELEVATION, FACILITY MUST PROVIDE SHELVING THAT IS EASY TO MONITOR DEBRIS UNDERNEATH.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • FAN GUARDS IN THE WALK-IN COOLER ARE SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • WALL LOCATED AT MOP SINK IS IN DISREPAIR. FACILITY MUST PROVIDE SURFACES THAT IS SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • CEILING MISSING ABOVE THE MOP SINK. FACILITY MUST PROVIDE.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • EMPLOYEE JACKETS AND BACKPACK ITEMS WERE FOUND STORED IMPROPERLY IN STORAGE ROOM IN COFFEE SECTION NEAR DISHROOM. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.
6. Canvass Re-InspectionJan 12, 2022

   1 infraction

   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED FLOOR OF WALK-IN COOLER USED TO STORE PROTEIN TORN. INSTRUCTED TO REPAIR OR REPLACE.
7. CanvassJan 5, 2022

   8 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO CERTIFIED MANAGER BETWEEN 12:50-1:50PM WHILE FACILITY WAS PREPARING TCS FOODS SUCH AS CHICKEN. CERTIFIED MANAGER JAY SCHUSTER ARRIVED ON SITE AT 1:50PM. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HANDWASHING SIGNAGE IN THE HANDWASHING AREA IN BOTH BARS. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED BUILD UP OF PINK AND BLACK SLIME IN INTERIOR OF ICE MACHINE USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
   • 35. APPROVED THAWING METHODS USED
     • OBSERVED FROZEN PORK LEFT IN THE SINK TO THAW. INSTRUCTED TO THAW FROZEN PORK UNDER COLD RUNNING WATER.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED TWO CUTTING BOARDS IN THE FRONT PREP AREA COVERED IN DEEP GROOVES AND STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED BUILD UP OF BLACK SLIME ON CAULK OF ONE COMPARTMENT SINK. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK AND MAINTAIN IN GOOD CONDITION.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED NO BACK FLOW PREVENTION DEVICE CONNECTED TO COFFEE MAKER IN PRIVATE DINING STATION. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT RULES, LAWS, AND REGULATIONS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED FLOOR OF WALK-IN COOLER USED TO STORE PROTEIN TORN. INSTRUCTED TO REPAIR OR REPLACE.
8. CanvassApr 16, 2020

   4 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A DIRTY AND TORN GASKET ON DOOR OF WALK IN COOLER ORDINARILY USED TO STORE POULTRY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING CONDITION.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED WASHBOWL SINK FURTHEST FROM DOOR IN FIRST FLOOR WOMEN'S TOILET ROOM MAINTAINING AN IMPROPER WATER TEMPERATURE OF 88.6F. INSTRUCTED TO REPAIR SO THAT IT MAINTAINS A MINIMUM TEMPERATURE OF AT LEAST 100F LIKE OTHER WASHBOWL SINKS IN TOILET ROOM.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED TRASH RECEPTACLES IN DOWNSTAIRS ALL GENDER EMPLOYEE TOILET ROOMS. INSTRUCTED TO INSTALL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED AN APPROXIMATELY 3IN DIAMETER HOLE IN WALL BEHIND DOOR IN EMPLOYEE RESTROOM LOCATED CLOSEST TO HALLWAY. INSTRUCTED TO REPAIR AND MAINTAIN.
9. CanvassMay 9, 2019

   6 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NO HOT RUNNING WATER AT BOTH EMPLOYEES RESTROOM, WATER TEMP AT 52F, INSTRUCTED MANAGER TO PROVIDE MINIMUM OF 100F WATER TEMPERATURES TA ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), IN THE MEAN TIME INSTRUCTED MANAGER TO HAVE EMPLOYEES USE CUSTOMERS RESTROOMS WHERE HOT WATER IS AVAILABLE. BY THE END OF INSPECTION HOT WATER WAS RESTORED TO BOTH TOILET ROOMS
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NO HANDS WASHING SIGNS IN EMPLOYEES TOILET ROOMS, INSTRUCTED TO PROVIDE.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • NO CONSUMER ADVISORY NO DISCLAIMER ON MENU, INSTRUCTED TO PROVIDE.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • KNIVES WEDGED UNDER PREP TABLE, SPOONS HELD IN A STANDING WATER, INSTRUCTED TO KEEP IN CLEAN DRY SURFACE.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • DELI CUPS NOT AIR DRIED AFTER WASHING PROPERLY, INSTRUCTED TO AIR DRY
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • WALK-IN COOLER INSULATION IN POOR REPAIR, CONDENSATION NOTED, INSTRUCTED TO REPAIR.
10. CanvassMay 29, 2018

    0 infractions

11. CanvassMay 30, 2017

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED MANY WOODEN SERVING BLOCKS AT THE PREP KITCHEN LOCATED IN THE MAIN DINING ROOM AREA AND IN THE REAR PREP KITCHEN CRACKED AND IN POOR REPAIR. ALSO FOUND CUTTING BOARDS WITH DEEP GROOVES AND DARK COLOR STAINS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND DIRTYWINE RACKS WITH WHITE AND GRAYISH BUILD-UP INSIDE THE BEER/WINE WALK-COOLER.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE FLOOR IN FRONT OF THE REAR KITCHEN COOKING LINE WITHOUT GROUT AND IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUNS SLIGHT GRAYISH BUILD-UP AT THE INNER PANEL OF THE ICE MACHINE LOCATED IN THE KITCHEN ACROSS FROM THE DRY SPICE STORAGE RACKS.MUST CLEAN, SANITIZE AND MAINTAIN.
12. ComplaintAug 30, 2016

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SOME REACH IN COOLERS DOOR RUBBER GASKETS RIPPED AT FRONT PREP AREA ALONG COOKLINE. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS INSIDE UNUSED REACH IN PREP COOLERS, FOOD DEBRIS ON SHELVES AT COFFEE STATION AND SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE (RIGHT SIDE ICE MACHINE). MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • LIQUOR STORAGE ROOM FLOOR LITTERED ALONG WALLS/CORNERS UNDER SHELVES. MUST CLEAN FLOOR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO INTERIOR THERMOMETERS INSIDE LIQUOR WALK IN COOLERS. MUST PROVIDE THERMOMETERS FOR COOLERS.
13. CanvassJan 15, 2016

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP AREA CUTTING BOARDS SURFACE STAINED AND PITTED. INSTRUCTED MANAGER TO REPLACE ALL DAMAGED CUTTING BOARDS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PREP AREA REACH IN COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
14. Short Form ComplaintJul 13, 2015

    2 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEE AT THE FRONT PREP LINE PREPARING READY TO EAT FOOD (SANDWICHES) WITH NO GLOVES ON. INSTRUCTED TO WEAR GLOVES AT ALL TIMES READY TO EAT FOODS ARE PREPARED AND SERVED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
15. CanvassMay 8, 2015

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SERVICE COOLER AT THE MAIN PREP LINT TO BE IMPROPER AT 54F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-POP OVER BATTER(WIT EGGS)74.6F,CHICKEN 65.3F, CRAB SALAD 53.4F, HAMBURGER PATTIES 60.1F, BEEF ROAST 46.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20.5 LBS OF PRODUCTS WORTH $98.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
16. CanvassJul 22, 2014

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR PREP COOLER NEAR THE HIGH TEMPERATURE DISHMACHINE AND BEHIND THE ALTO-SHAAM OVEN WITH AN AIR TEMPERATURE OF 52.8F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS PORK, DUCK AND HAMBURGERS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A. NO CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER NEAR THE HIGH TEMPERATURE DISHMACHINE AND BEHIND THE ALTO-SHAAM OVEN. OBSERVED VEGETARIAN WELLINGTON FILLED PASTRIES AT 52.3F, PORK LOIN AT 60.2F, AND HAMBURGERS AT 53.8F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $156. CRITICAL VIOLATION 7-38-005A. NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR IN THE LIQUOR STORAGE ROOM AND REPAIR THE FLOORING IN THE DAIRY WALK-IN COOLER SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.
17. CanvassMar 19, 2013

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • HAND SINK LOCATED NEXT TO PREP TABLE IN BASEMENT'S PREP AREA, INSTRUCTED TO INSTALL A SPLASH GUARD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER UNDER 1ST FLOOR COFFEE STATION, INSTRUCTED TO REMOVE AND KEEP FLOOR DRY AS POSSIBLE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER IN LOWER LEVEL PREP AREA NOT WEARING HAIR RESTRAINT, INSTRUCTED TO DO SO.
18. Suspected Food PoisoningFeb 17, 2012

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR OF VENTS AT BOTH ENDS OF THE DISHMACHINE, INTERIOR FLOOR OF A SMALL BAR COOLER, INTERIOR PANEL OF ICE MACHINE AT WAIT STAFF AREA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME FAN GUARDS/CONDENSERS OF WALK-IN COOLERS MUST BE FREE OF DUST. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SOME HANDSINKS AT THE BAR & PREP AREAS ARE SLOW-DRAINING, MUST FIZ MAINTAIN. 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.
19. Suspected Food PoisoningDec 28, 2010

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Cutting boards with deep, dark grooves must be sanded/bleached or replaced AND SPLASHGUARD AT COOKLINE NEXT TO WORKTABLE NOT INSTALLED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN COOKING EQUIPMENTS,INTERIOR/EXTERIOR OF COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,INTERIOR OF KITCHEN DRAWERS,SHELVING,FAN COVERS INSIDE COOLERS ETC REQUIRE A DETAIL CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner and noted some areas of floors need regrouting and maintainfloors dry at all times.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom THROUGHOUT MAINTAIN FREE OF DUST WERE NOTED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.MUST CLEAN,ORGANIZE UNDER THE STAIRCASE STORAGE AREA,REMOVE ALL CLUTTER.
20. ComplaintJul 28, 2010

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PRODUCE WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN WALK IN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES AT BETWEEN 48 F AND 50.7 F- EGGS, BUTTER AND CREAM. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE FOODS VOLUNTARILY DISCARDED AT THIS TIME. CITATION ISSUED. TICKET #H000062263 12.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINES. MUST CLEAN AND SANITIZE INTERIOR OF ICE MACHINES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN AND SANITIZE ALL UNCLEAN WALLS/CEILING TILES THROUGHOUT DISHMACHINE ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. MUST REPAIR HANDWASH BOWL AT COOKLINE AND ADJACENT TO ICE MACHINES.
21. CanvassJan 19, 2010

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- exterior of all equipment at main bar, reach in prep/bar coolers rubber door gaskets with accumilated debris and prep coolers condensers/compressors with dust build up. Instructed manager to clean and maintain all unclean equipment.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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 at dishmachine room. Must repair/regrout all damaged floor tiles.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Must detail clean and sanitize all walls at Service Station area.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. Womens washroom handwash bowls draining slowly and prep area 2-compartment sink faucet leaking at base. Must repair and maintain plumbing.