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THE RIVER WALK AT KENDALL

900 N NORTH BRANCH, CHICAGO, IL 60642 · Restaurant

Inspection summary

THE RIVER WALK AT KENDALL has been inspected 12 times by Chicago Department of Public Health since August 23, 2012. The most recent inspection, on August 20, 2018, found no infractions.

4 of 12 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: Food temperature control, Pests and Chemicals and toxic substances.

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.

  • 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 6 times across 4 separate inspections, most recently on December 15, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 3 times across 2 separate inspections, most recently on May 16, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 19, 2014. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 6 separate inspections, most recently on October 12, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on October 12, 2017. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • EVIDENCE OF WASTE WATER BACKING UP THROUGH THE FLOOR DRAIN IN PREP AREA: PRIOR TO THE START OF THE INSPECTION, OBSERVED WASTE WATER BACKING UP THROUGH THE FLOOR DRAIN NEXT TO THE 3-COMPARTMENT SINK AND LOW TEMPERATURE DISH MACHINE. NO FOOD WAS BEING PREPARED AT TIME OF INSPECTION. MANAGERS IMMEDIATELY CLOSED OFF KITCHEN AND HAD ENGINEERS ONSITE TO ADDRESS THE WASTE WATER BACKUP. WASTE WATER WAS ONLY BACKING UP THROUGH ONE OF THE DRAINS. ENGINEERS/PLUMBERS WERE ABLE TO USE THE SNAKE TO GROUT OUT THE LINE AND PROVIDE PROPER DRAINAGE THROUGHOUT THE KITCHEN. THE WATER ACCUMULATION WAS REMOVED, THE FLOORS WERE DETAIL CLEANED AND SANITIZED. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE-ATTACH THE GASKETS AROUND THE DOOR OF THE REACH-IN WINE COOLER TO PROVIDE A TIGHT FITTING SEAL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO REMOVE FOOD DEBRIS BUILDP ON THE INTERIOR SURFACE OF THE 2-DOOR FREEZER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DUST ON THE CEILING VENT ATTACHED TO THE CEILING DUCT ABOVE THE MAIN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISH WASHING MACHINE NOT ABLE TO SANITIZE. 0 PPM OF CHLORINE. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED. CRITICAL VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE CEILING TILES AND VENTS IN THE PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
  5. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FILTERS ON THE VENTILATION HOOD,
  6. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 10 LIVE SMALL FRUIT FLIES ON THE CEILING/WALLS IN THE PREP AREA. INSTRUCTED TO REMOVE/ELIMINATE SMALL FLIES, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FILTERS ON THE VENTILATION HOOD, THE WALLS/CEILING AROUND THE SINKS AND DISH MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO CONSPICUOUSLY PLACE INTERNAL THERMOMETERS IN ALL COOLERS. MAINTAIN SAME.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL FLOOR DRAINS UNDER SINKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT ON CEILING IN REAR PREP AREA.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    1 infraction

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • FOUND LOW TEMPERATURE DISH MACHINE NOT READING ANY SANITIZER CONCENTRATION. TAGGED MACHINE "HELD FOR INSPECTION" BY CDPH. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN AND TO USE 3 COMPARTMENT SINK UNTIL DISH MACHINE IS REPAIRED. SERIOUS CITATION ISSUED 7-38-030.
  10. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE CHEST PREP COOLER IN THE PREP AREA
  11. License Re-Inspection

    0 infractions

  12. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All refrigeration units throughout the kitchen areas must be up and running capable of maintaining 40f or below,frozen 0f of below.Critical violation 7-38-005(A).No citation issued.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • low temperature Dishmachine in kitchen area must be connected as required for proper sanitizing rinse for equipment and utensils.Critical violation 7-38-030.No citation issued.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Entrance doors to the premises must be rodent-proofed all accross the bottoms to prevent pest entry.Serious violation 7-38-020.No citation issued.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Outside garbage dumspster area not maintained and missing some lids on said dumpster.Serious violation 7-38-020.No citation issued.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Seal openings around pipes in the dry storage rooms,remove peeling paint at ceiling areas at rear kitchen.walls and ceilings must be smooth,easily cleanable surfaces.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation hoods over cooking equipments in kitchen areas,ventilation inside the toilet rooms not workling also water leak at base of faucet 2 comp sink, and at sprayer at dishmachine area must be repaired as required.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometers are needed inside all refrigeration units and a metal stem thermometer for monitoring food temperatures.

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