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RIVIERA MAYA

4009 N ELSTON AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

RIVIERA MAYA has been inspected 7 times by Chicago Department of Public Health since May 30, 2012. The most recent inspection, on December 29, 2016, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 22, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 22, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 20, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 30, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 12 times across 5 separate inspections, most recently on February 22, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DURING INSPECTION FOUND AN EMPTY 2DR STAINLESS STEEL REFRIGERATOR NOT IN WORKING ORDER WITHOUT ANY FOODS INSIDE AT THIS TIME. UNTI WAS TAGGED. INSTRUCTED MANAGER TO CALL CDPH OR EMAIL [email protected] FOR A TAG REMOVAL REQUEST. DO NOT USE UNIT OR REMOVE TAG UNTIL CDPH INSPECTS UNIT. NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • IN THE BASEMENT STORAGE AREA MUST CLEAN CORNERS TO REMOVE EXCESSIVE DUST AND DEBRI.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE PEELING PAINT FROM THE CEILING IN THE REAR TAMALE PREP AREA AND AT AREA ACROOSS FROM THE ABOVE STATED AREA. FOUND CRACK/PEELING PAINT AT CEILING AT ABOVE MENTIONED AREA. MUST REMOVE/REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE OFF PREMISES NON-WORKING EQUIPMENT FROM THE BASEMENT(I.E. MEAT SLICER/ICE BOX FREEZER AND AN OLD CUTTING BOARD) FOR BASEMENT AREA TO BE CLUTTER FREE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLER'S MUST WEAR HAIR RESTRAINTS IN FOOD PREP AREAS. OBSERVED 3 STAFF MEMBERS WITHOUT HAIR RESTRAINTS.MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE IDPH FOOD HANDLER'S CERTIFICATE FOR NEW FOOD PREP STAFF. MANAGER PROVIDE PROOF OF HIRE FOR NEW EMPLOYEES.
  3. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS INSIDE COOLERS MUST BE LABELED/DATED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE FOIL LININGS ON SHELVINGS NEAR GRILL IN FOOD PREPARATION AREA AND MAINTAIN. RUSTY BOTTOM OF PREP TABLE IN REAR PREP AREA MUST REPLACE OR REPAIR USING A NON-TOXIC FINISH AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE KITCHEN 3 COMPARTMENT SINK AND PROVIDE AND MAINTAIN 3 ADEQUATE SINK STOPPERS FOR 3 COMPARTMENT SINK BAR AREA. ALSO,NO VISIBLE BACKFLOW PREVENTION DEVICE FOR MOP SINK,COFFEE STATION -MUST PROVIDE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • EMPLOYEES WITHOUT FOOD HANDLER REQUIREMENT MET. (NO PROOF, NO RECORDS,NO APPROPIATE DOCUMENTATION). INSTD TO OPERATOR TO PROVIDE AND MAINTAIN AN ORGANIZED SYSTEM OF DOCUMENTS AS REQUIRED.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT PREMISES, ESPECIALLY BY COOKING EQUIPMENT,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALL BY COOKING EQUIPMENT, REMOVE ALL GREASE BUILT-UP,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INCREASE LIGHT IN KITCHEN AND BASEMENT AREAS,
  5. Canvass

    2 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE SELF CLOSING DOOR FOR TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACKFLOW PREVENTION DEVICE ON COFFEE MAKER AND MOP SINK.
  6. License Re-Inspection

    0 infractions

  7. License

    11 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER, INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST PROPERLY INSTALL AN EXPOSED HAND WASHING SINK AT MAIN KITCHEN WITH HOT/COLD WATER.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND SANITARY HAND DRYING DEVICES FOR ALL HAND WASHING SINKS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK, INSTRUCTED TO CONTRACT A LICENSED PEST CONTROL AND PROVIDE LOG BOOK UPON REINSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS, SEAL ALL RAW/BARE WOOD SHELVES, FRAMES, AND PROVIDE ADEQUATE SHELVING UNITS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN/SANITIZE; COOLERS, FREEZERS, PREP TABLES, COOKING EQUIPMENT, SINKS, SLICER, CARTS, SHELVES, CAN OPENERS, TABLES, ALL EQUIPMENT THRU-OUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT PREMISES, INCLUDING BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE MISSING WALL TILE, REPLACE DAMAGED CEILING PANELS AT REAR PREP/DISH WASHING AREA, AND PROVIDE BASEBOARDS THRU-OUT DINING AREA. ALSO MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMETN AT MAIN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW PREVENTOR FOR THE ICE MACHINE, CLEAN AND SEAL RUSTY GREASE TRAP UNDER 3PART SINK AT DISH WASHING AREA, AND PROVIDE DRAIN STOPPERS FOR SAME SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 70. NO SMOKING REGULATIONS
      • MUST PROVIDE, "NO SMOKING" SIGNS.

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