River Nile Restaurnat
Last inspected: May 20, 2013
78
Score
The health department has logged seven inspections at River Nile Restaurnat, the earliest from 2010. The newest entry in the record is dated May 20, 2013. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. River Nile Restaurnat's record stops at May 20, 2013, more than two years back, so current conditions may differ.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “food and non-food contact equipment utensils clean” is the issue that surfaces most often, recorded six times.
By comparison, the average Chicago facility scores 81, putting River Nile Restaurnat on the weaker side. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
May 20, 2013
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARDS STAINED, WITH DEEP, DARK GROOVES. REPLACE SAME.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: KNIVE RACK, INTERIOR BOTTOM OF COOLERS INCLUDING DOORS AND RUBBER GASKETS NOT CLEAN. CLEAN SAME.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: STOCK ON FLOOR. ELEVATE 6 INCHES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INTERIOR OF HOOD NOT CLEAN, GREASE/DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHS IMPROPERLY STORED. INSTD TO KEEP IN SANITIZING SOLUTION AT ALL TIMES.
43
78
Mar 6, 2012
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP AND GREASE. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN FRONT PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPILLS UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS IN FOOD PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER.
35
86
Jul 1, 2011
Complaint
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR OF REACH IN FREEZER. CLEAN AND MAINTAIN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN FRONT PREP AREA IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALL IN REAR PREP AREA IN NEED OF REPAIR. PEELING PAINT AT CEILING AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. REAR HAND SINK SLOW DRAINING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS MUST BE VISIBLE IN ALL REACH IN COOLERS. MUST CORRECT AND MAINTAIN.
40
78
Mar 16, 2011
Reinspection
No violations found.
100
Mar 9, 2011
Complaint
10 minor violations.
View 10 violations
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED AT THIS TIME. GARBAGE COVERING GROUND UNDER AND AROUND DUMPSTER. MUST MAINTAIN AREA AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTSIDE GARBAGE AREA NOT MAINTAINED.
19
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS MUST BE CLEANED, SANITIZED AND KEPT IN A CLEAN SANITIZED LOCATION. MUST CORRECT AND MAINTAIN AT ALL TIMES.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED. WORN, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT, PREP TABLES, SINK, AND FRYERS IN NEED OF CLEANING. MUST CLEAN ALL REACH IN COOLERS AND FREEZERS TO REMOVE ALL FOOD SPILLS. MUST CLEAN TO REMOVE ALL BUILD-UP. MUST MAINTAIN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF DEBRIS FROM FOOD SPILLS. FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE HEAVY BUILD UP UNDER COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS THROUGHOUT FRONT AND REAR PREP AREAS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN REAR PREP AREA IN NEED OF PROPER SHEILDS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE. MUST INSTALL AND MAINTAIN AT ALL TIMES.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST INSTALL THERMOMETERS IN ALL REACH IN COOLERS. CORRECT AND MAINTAIN AT ALL TIMES.
40
61
Sep 29, 2010
Complaint
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. THE REACH IN FREEZER AND THE REACH IN COOLER NOT CLEAN. INSTRUCTED TO CLEAN AND SANITIZE SAME.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER THE HEAVY EQUIPMENT NOT CLEAN. INSTD. TO CLEAN SAME
34
90
Jun 24, 2010
Complaint
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING NOT CLEAN THE COOKING EQUIPMENT .HOOD AND FILTERS, PREP TABLES. INSTRUCTED TO CLEAN AND SANITIZE ALL. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN ALL FLOOR DRAINS THROUCHOUT SO NO INSECT HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
90
Frequently Asked Questions
When was River Nile Restaurnat last inspected?
The most recent health inspection at River Nile Restaurnat on file is from May 20, 2013. The public record contains seven inspections in total.
What is the most common violation at River Nile Restaurnat?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited six times, more than any other issue at River Nile Restaurnat.
Has River Nile Restaurnat's inspection record improved over time?
Results have been roughly steady. Inspections at River Nile Restaurnat have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at River Nile Restaurnat means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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