Rivers / Rittergut / First Cafe
Last inspected: Nov 17, 2025
86
Score
The health department has logged 26 inspections at Rivers / Rittergut / First Cafe, the earliest from 2010. Inspectors last stopped by on Nov 17, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around three violations each.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded 14 times.
Rivers / Rittergut / First Cafe's latest score of 86 sits above the Chicago average of 81. The full picture is one of consistent compliance.
26
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 17, 2025
Routine
3 minor violations.
View 3 violations
Food properly labeled; original container
Inspector notes: FOUND BULK FOOD CONTAINERS NOT LABELED.(FLOUR,SUGAR,ETC.)MUST PROVIDE.
37
Non-food/food contact surfaces clean
Inspector notes: FOUND RACKS INSIDE DAIRY WALK IN COOLER NOT CLEAN.MUST CLEAN.
49
Plumbing installed; proper backflow devices
Inspector notes: FOUND NO BACKFLOW PREVENTION DEVICES AT DRIP COFFEE MACHINE.MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED.
51
86
Oct 17, 2024
Routine
No violations found.
100
Dec 12, 2023
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
Inspector notes: OBSERVED FOOD HANDLER TOUCH READY TO EAT FOOD (LETTUCE) WITH BARE HAND. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. THE EMPLOYEE WASHED HIS HANDS AND PROVIDED GLOVES DURING THE TIME OF INSPECTION. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
9
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED NO SOAP AND PAPER TOWEL AT THE FRONT RIGHT HAND SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. THE MANAGER PROVIDED SOAP AND PAPER TOWEL DURING THE INSPECTION TO CORRECT THE VIOLATION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED NO HAND WASHING SIGN AT THE TWO BAR HAND WASHING SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.
10
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP FREEZER LOCATED IN THE FRESH MARKET AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED MISSING DOOR HANDLE TO 2-DOOR FREEZER UNIT IN FAST MARKET KITCHEN AREA. INSTRUCTED TO REPAIR OR REPLACE. OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING AT THE THREE COMPARTMENT SINK. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
47
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED A SLOW DRAINING OF WATER AT THE FRONT RIGHT BAR HAND SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
51
67
Nov 30, 2022
Complaint
1 minor violation.
View 1 violation
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED ALL HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE.
10
95
Nov 21, 2022
Reinspection
1 minor violation.
View 1 violation
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED ALL HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE.
10
95
Nov 14, 2022
Routine
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING DISHES AT 0 PPM AT TIME OF INSPECTION.MUST PROVIDE ADEQUATE SANITIZING SOLUTION PER MANUFACTURER'S INSTRUCTIONS. ALSO NOTED HIGH TEMPERATURE DISH MACHINE RINSE SOLUTION AT 137F . MUST PROVIDE A MINIMUM UTENSIL SURFACE TEMPERATURE OF 160F. LOW TEMPERATURE DISH MACHINE (FRONT BAR) AND HIGH TEMPERATURE DISH MACHINE(DISHWASHING AREA) TAGGED AND HELD FOR INSPECTION BY CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE SAID DISHMACHINES UNTIL CDPH COMES OUT TO INSPECT AND THEY ARE WORKING ADEQUATELY. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
16
Adequate handwashing sinks properly supplied and accessible
Inspector notes: FOUND HANDWASHING SINK WATER TEMPERATURE RANGE FROM 91F - 89F LOCATED AT MENS AND WOMENS TOILET ROOM. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
10
Proper date marking and disposition
Inspector notes: FOUND 36 GALLONS OF TOMATO SOUP IN THREE SEPERATE WALK IN COOLERS WITH A 11/4 PREPARED DATE. MUST DISCARD FOOD ITEMS WITHIN 7 DAYS OF PREPARATION. ALSO OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN, COOKED BEANS, AND COOKED RICE, HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
23
Insects, rodents, & animals not present
Inspector notes: FOUND APPROX 8-10 SMALL FLIES IN CORNER UNDER FRONT BAR NEXT TO 1 COMP SINK. MUST MINIMIZE SMALL FLY ACTIVITY. RECOMMENDED CONTACTING PEST CONTROL.PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.
38
Consumer advisory provided for raw/undercooked food
Inspector notes: FOUND TUNA SERVED UNDERCOOKED ON MENNU. FOUND DISCLOSURE BY ASTERISK AND REMINDER. FOUND NO DISCLOSURE BY FOOT NOTE STATING THAT MENU ITEMS ARE "SERVED RAW OR UNDERCOOKED" INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION.
25
City of chicago food service sanitation certificate
Inspector notes: FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
2
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED ALL HANDWASHING SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE.
10
Food-contact surfaces: cleaned & sanitized
Inspector notes: FOUND TOP INTERIOR OF ICE MACHINE BEHIND PANEL FILLED WITH A MINIMAL AMOUNT OF BLACK MOLD LIKE SUBSTANCE. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN.
16
Adequate ventilation & lighting; designated areas used
Inspector notes: FOUND LIGHT LOCATED IN BASEMENT DRY STORAGE ROOM BURNOUT. INSTRUCTED MANAGER TO REPLACE.
56
41
Feb 1, 2019
Complaint
5 major violations. 5 minor violations.
View 10 violations
Proper date marking and disposition
Inspector notes: OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, POKE FISH, COOKED AND COOLED CHICKEN,BEEF,ETC. STORED INSIDE REACH IN COOLER LOCATED IN REAR AND FRONT FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
25
Thermometers provided & accurate
Inspector notes: OBSERVED FACILITY WITHOUT PROBE THERMOMETER FOR FOOD MEASURING. MUST OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
36
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
5
Non-food/food contact surfaces clean
Inspector notes: OBSERVED EQUIPMENT (REACH IN COOLERS) IN FRONT AND REAR PREP AREA WITH ACCUMULATION OF FOOD DEBRIS OUTSIDE TOUCH POINT AREA AND INSIDE UNITS. MUST DETAIL CLEAN AND MAINTAIN.
49
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED VENTS IN REAR PREP AREA, FRONT PREP, BAR AND DINING AREA WITH ACCUMULATION OF DUST AND DEBRIS. MUST DETAIL CLEAN AND MAINTAIN.
56
Allergen training as required
Inspector notes: PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
58
Thermometers provided & accurate
Inspector notes: OBSERVED FACILITY WITHOUT THERMOMETERS FOR REACH IN COOLERS AND WALK IN COOLERS FOR FACILITY. MUST OBTAIN AND MAINTAIN.
36
Single-use/single-service articles: properly stored & used
Inspector notes: OBSERVED FACILITY UTILIZING SINGLE USE GLASS WINE BOTTLE FOR REUSE OF SERVING WATER. INFORMED PERSON IN CHARGE FACILITY USE UTILIZE MULTI USE ARTICLES OR BOTTLES FOR REUSE OF SERVING WATER TO PREVENT POTENTIAL CONTAMINATION.
45
47
Apr 12, 2018
Reinspection
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOUND PREPACKAGED FOODS,( COOKIES, GRANOLA PARFAITS, ETC) IN THE GRAB AND GO AREA. INSTRUCTED TO INSTALL PROPER LABELS WITH NAME AND INGREDIENTS OF FOOD ITEM
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR NEED RE-GROUTING IN PREP WALK IN COOLER. INSTRUCTED TO RE-GROUT
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: LOWER WALLS NOT CLEAN OF DEBRIS IN BAR AREA AND DISH WASHING ROOM. INSTRUCTED TO CLEAN/MAINTAIN
35
86
Apr 5, 2018
Routine
4 minor violations.
View 4 violations
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: OBSERVED DISH WASHING FACILITIES AT 3- COMPARTMENT SINK LOCATED IN DISH ROOM NOT MAINTAINED. NO HOT WATER , ( 60.0F),AT SPRAYER USED TO PROVIDE WATER TO THE 1ST COMPARTMENT ON THE RIGHT OF 3- COMPARTMENT SINK. INSTRUCTED TO PROVIDE HOT WATER/ REPAIR. SERIOUS VIOLATION 7-38-030
24
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOUND PREPACKAGED FOODS,( COOKIES, GRANOLA PARFAITS, ETC) IN THE GRAB AND GO AREA. INSTRUCTED TO INSTALL PROPER LABELS WITH NAME AND INGREDIENTS OF FOOD ITEM.
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR NEED RE-GROUTING IN PREP WALK IN COOLER. INSTRUCTED TO RE-GROUT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: LOWER WALLS NOT CLEAN OF DEBRIS IN BAR AREA AND DISH WASHING ROOM. INSTRUCTED TO CLEAN/MAINTAIN.
35
82
Nov 17, 2017
Complaint
5 minor violations.
View 5 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Observed pots improperly stored on top shelves in kitchen area. Must invert all top shelf storage of utensils to prevent contamination. Must maintain same.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Observed excessive ice accumulation on top portion of prep reach in cooler in kitchen behind express area. Must defrost, clean and sanitize. Must maintain same. Observed broken handle of left side of 2 door cooler in express area. Must repair and maintain same. Observed broken sliding door to display cooler in Rittergut front prep area. Must repair and maintain same.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Observed cracked wall tiles on corner near elevator on main floor, and on lower portion of wall in express front prep area (in the corner by the door). Must repair and maintain. Observed excessive dust build up on ceiling above drying rack near door to dish room. Must remove, clean and sanitize. Must maintain same.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Observed to go prep kitchen (behind express counter) without an easily accessible hand sink. Must install easily accessible hand sink in this area. Must maintain same.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Observed wiping cloths stored on counters throughout the kitchen and prep areas. Must store all wiping cloths in sanitizing solution when not in use. Must provide and maintain same.
43
78
Sep 7, 2017
Routine
8 minor violations.
View 8 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS. OBSERVED EMPLOYEE PREPPING SALADS AND TOUCHING READY TO EAT CHOPPED GREENS WITH BARE HANDS. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. INSTEAD USE SPOONS, TONGS OR FOOD GRADE DISPOSABLE GLOVES, CHANGING GLOVES AND WASHING HANDS BETWEEN USES. MANAGER CORRECTED DURING THE INSPECTION. CRITICAL VIOLATION 7-38-010(A)(B).
6
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: OBSERVED EXPOSED HAND SINKS NOT ACCESIBLE. OBSERVED UTENSIL IN THE BAR EXPOSED HAND SINK AND RACKS OF GLASSWARE IN FRONT OF THE REAR FOOD PREP AREA EXPOSED HAND SINK. INSTRUCTED TO NEVER BLOCK HAND SINKS AND TO MAKE EXPOSED HAND SINK ACCESSIBLE AT ALL TIMES. MANAGER REMOVED SAID ITEMS DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.
11
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED FORKS BEING STORED UPRIGHT LOCATE IN THE CUSTOMER DINING AREA. INSTRUCTED TO INVERT FORKS AND MAINTAIN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER IN BASEMENT. OBSERVED ALL OF THE CUTTING BOARDS STAINED WITH DEEP DARK GROOVES LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPLACE OR REMOVE RUST/CUTTING BOARDS AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED INTERIOR OF THE ICE MACHINE WITH A SLITE BROWNISH/PINKISH SUBSTANCE LOCATED BY THE INTERIOR ICE MAKER. OBSERVED INTERIOR OF ALL FRYERS WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED SODA GUN HOLDER WITH ACCUMULATED BROWN DEBRIS. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED ACCUMULATED FOOD DEBRIS BEHIND AND UNDER ALL COOKING EQUIPMENT LOCATED IN THE REAR FOOD PREP AREA AND ACCUMULATED DIRT DEBRIS LOCATED ON THE FLOOR OF THE OUTSIDE BAR. OBSERVED ACCUMULATED DIRT DEBRIS ON THE FLOORS LOCATED IN THE FRONT EXPRESS FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED IN THE REAR FOOD PREP AREA. OBSERVED WALLS WITH ACCUMULATED DEBRIS LOCATED IN THE DISH WASHING AREA. OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. OBSERVED ACCUMULATED DUST ON THE FANS LOCATED IN THE WALK IN COOLER OF REAR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: OBSERVED NO THEMOMETERS INSIDE OF SOME REFRIGERATION UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.
40
67
Nov 29, 2016
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: GASKET IN POOR REPAIR ON REACH IN COOLER IN PREP AREA,(RITTERGUT.MUST REPLACE
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR AREAS OF ICE MACHINE NOT CLEAN IN PREP KITCHEN.MUST CLEAN/MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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
35
82
Nov 18, 2016
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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
21
Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock
Inspector notes: 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
22
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: GASKET IN POOR REPAIR ON REACH IN COOLER IN PREP AREA,(RITTERGUT.MUST REPLACE
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR AREAS OF ICE MACHINE NOT CLEAN IN PREP KITCHEN.MUST CLEAN/MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
67
May 12, 2016
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: PREMISES PREP COOLER IN THE 2 GO PREP KITCHEN NOT MAINTAINED.AIR TEMPERATURE OF COOLER-52.7F.COOLER MUST BE MAINTAINED AT 40F OR BELOW.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW,CDI. COOLER TAGED HELD FOR INSPECTION.MUST CONTACT CDPH BEFORE USING.CRITICAL VIOLATION ISSUED 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE COOLERS. 1LB COOKED SALMON 48.6F,3LBS OF COOKED CARROTS-48.9F,5LBS CHORIZO SAUSAGE-55.7F,COOKED CHICKEN SAUSAGE-45.3 3LBS,COOKED DICED POTATOES-62.3F 6LBS RAW SHELLED EGGS-56.0F,.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.ALL FOOD WAS REMOVED AND DISCARDED BY MANAGER-CDI,TOTAL COST APPROX $75.00.CRITICAL VIOLATION ISSUED 7-38-005A
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: FOUND LOW TEMPERATURES DISH MACHINE AT BAR OF RITTERGUT WINE BAR USED FOR GLASSWARE,AND A 2ND LOW TEMP DISH MACHINE IN THE RUTTERGUT PREP AREA USED FOR DISHES AND UTENSILS, NOT MAINTAINED.BOTH DISH MACHINES BEING USED AT TIME OF INSPECTION. DISH MACHINES FINAL RINSE CONCENTRATION OPPM.FINAL RINSE CONCENTRATION MUST BE AT LEAST 50PPM. PREMISES INSTRUCTED TO USE ADDITIONAL HIGH TEMPERATURE DISH MACHINE IN KITCHEN OR 3-COMPARTMENT SINK TO CLEAN GLASSES DISHES AND UTENSILS-CDI.CRITICAL VIOLATION ISSUED 7-38-030.BOTH DISH MACHINES WILL BE TAGGED MUST CONTACT CDPH WHEN REPAIRED BEFORE USING. ECOLAB SERVICED BOTH MACHINES THAT ARE PROPERLY SANITIZING AT THIS TIME.PREMISES MAY NOW USE MACHINES.
8
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: OBSERVED EXPOSED HAND SINK NOT ACCESSIBLE FOR USE BY THE FOOD HANDLERS THAT WHERE PREPARING FOODS.OBSERVED FOOD PAN AND UTENSILS INSIDE SINK,MAKING THE SINK NOT ACCESSIBLE OR CONVENIENT. MANAGER HAD EMPLOYEE REMOVE UTENSIL-CDI.INSTRUCTED THAT EXPOSE HAND WASHING SINK MUST ACCESSIBLE NOT BLOCKED,NOTHING IN,ON OR IN FRONT OF SINK.CRITICAL VIOLATION ISSUED 7-38-030
11
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR UPPER AREAS OF ICE MACHINE IN MAIN KITCHEN AND IN BASEMENT OFFICE NOT CLEAN.SLIGHT BUILD UP.MUST CLEAN/MAINTAIN. ALSO BLACK CARTS AT BAR,EXTERIOR,DOORS OF PREP COOLERS IN THE 2 GO FRONT AREA.MUST CLEAN/MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOORS NEED RE-GROUTING THRU-OUT MAIN DISH ROOM,2 GO PREP AREA,AND FOOD LINE.MUST REPAIR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FAN GUARDS,CEILINGS,WALLS INSIDE WALK IN COOLER 1ST FLOOR AND BASEMENT NOT CLEAN OF DEBRIS.ALSO WALLS AND BEER LINES IN WALK IN BEER COOLER IN BASEMENT. INSTRUCUED TO DETAIL CLEAN.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED ICE SCOOP IN BASEMENT OFFICE NOT PROPERLY STORED UNDER MACHINE ON DUSTY FOOD TRAYS.MUST PROPERLY STORE SCOOP.
43
67
Mar 11, 2015
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL SPLASH GUARDS MUST BE TIGHTED SO AT TO PROPERLY STAY UPRIGHT AT ALL TIMES AT THE FOLLOWING HANDSINKS; AT THE RIVERS TO GO COUTER SERVICE AREA AND AT THE BAR HAND SINK CLOSEST TO THE ICE BOX HOLDER. FOUND ABOVE STATED SPLASH GUARDS LOOSE. MUST REPAIR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN, SANITIZE AND REPAINT EXTREMELY RUSTED BLUE STAINLESS STEEL SHELVING RACKS AT THE WALK-IN COOLER ACROSS FROM THE DISH MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REGROUT FLOORS AROUND THE MOP SINK AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN AND SANITIZE ALL EXHAUST HOODS FILTER AT CEILING AT THE EXHAUST HOOD VENTS ON PREMISES
35
82
Mar 10, 2015
Complaint
6 minor violations.
View 6 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: DURING INSPECTION FOUND A MEDIUM SIZE TRAY HOLDING COOKED CHICKEN NOT PROTECTED DURING STORAGE UNDER THE WALK-IN COOLER CONDENSER. CDI. CHEF WAS INSTUCTED TO ALWAYS PROPERLY COVER FOOD DURING STORAGE. TRAY WAS COVERED WITH SERAN WRAP.
16
Potentially hazardous food properly thawed
Inspector notes: DURING INSPECTION FOUND A LARGE PLASTIC CONTAINER HOLDING FROZEN SHRIMP IN COLD WATER ON TOP OF A TABLE COUNTER. INSTURCTED TO ALWAYS PROPERLY THAW POTENTIALLY HAZARDOUS UNDER COLD RUNNING WATER AT ALL TIMES. CDI. FOOD PREP STAFF MEMBER WAS INSTRUCTED ON THE ABOVE STATED PROPER PROCEDURE.
17
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL SPLASH GUARDS MUST BE TIGHTED SO AT TO PROPERLY STAY UPRIGHT AT ALL TIMES AT THE FOLLOWING HANDSINKS; AT THE RIVERS TO GO COUTER SERVICE AREA AND AT THE BAR HAND SINK CLOSEST TO THE ICE BOX HOLDER. FOUND ABOVE STATED SPLASH GUARDS LOOSE. MUST REPAIR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN, SANITIZE AND REPAINT EXTREMELY RUSTED BLUE STAINLESS STEEL SHELVING RACKS AT THE WALK-IN COOLER ACROSS FROM THE DISH MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REGROUT FLOORS AROUND THE MOP SINK AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN AND SANITIZE ALL EXHAUST HOODS FILTER AT CEILING AT THE EXHAUST HOOD VENTS ON PREMISES.
35
74
Jun 19, 2014
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASH GUARDS NEEDED AT THE FOLLOWING EXPOSED HAND WASH SINKS; IN FRONT PREP AREA,TO GO AREA AND GRILL AREA. MUST PROVIDE.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHT SHIELD NEEDED IN 2ND WALK-IN COOLER, BASEMENT WALK-IN COOLER AND DRY FOOD STORAGE AREA. MUST POVIDE.
36
90
Jun 13, 2014
Reinspection
5 minor violations.
View 5 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED ICE USED FOR DRINKS IN ICE BIN(S)BEHIND INDOOR BAR AND AT EXTERIOR OF SAME BAR AND ICE BIN BEHIND PATIO BAR NOT PROTECTED, EXPOSED TO THE ELEMENTS. MUST PROVIDE. SERIOUS VIOLATION 7-38-005(A).
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED SEVERAL CRAWLING ROACHES IN KITCHEN AREA AND UNDER HAND SINK AT REAR. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR. SERIOUS VIOLATION 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASH GUARDS NEEDED AT THE FOLLOWING EXPOSED HAND WASH SINKS; IN FRONT PREP AREA,TO GO AREA AND GRILL AREA. MUST PROVIDE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS THROUGHOUT REAR KITCHEN AREA.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHT SHIELD NEEDED IN 2ND WALK-IN COOLER, BASEMENT WALK-IN COOLER AND DRY FOOD STORAGE AREA. MUST POVIDE
36
78
Jun 11, 2014
Routine
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: WALK-IN COOLER IN MAIN KITCHEN AREA AT IMPROPER TEMPERATURE OF 52.5 F. DEGREES. INSTRUCTED NOT TO USE UNTIL ABLE TO MAINTAIN PROPER TEMPERATURE OF 40 F DEGREES OR LOWER. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEM(S)(DUCK,SALMON,CHICKEN,PORK AND TUNA)AT IMPROPER TEMPERATURE RANGING FROM 46.5-62 F. DEGREES IN WALK-IN COOLER. MANAGER VOLUTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. WT. 41LBS AND APPROX. VALUE $140.00. CRITICAL VIOLATION 7-38-005(A).
3
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: EXPOSED HAND WASH SINK(S) BEHIND PATIO BAR NOT CONNECTED. NO (HARDWARE) FAUCETS/HANDLES. MUST PROVIDE. CEASE AND DESIST OF PATIO OPERATIONS AT BAR. CRITICAL VIOLATION 7-38-030.
11
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SOAP OR SANITARY HAND DRYING DEVICE/PAPER TOWELS AT EXPOSED HAND WASH SINK(S) BEHIND BAR. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
12
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED ICE USED FOR DRINKS IN ICE BIN(S)BEHIND INDOOR BAR AND AT EXTERIOR OF SAME BAR AND ICE BIN BEHIND PATIO BAR NOT PROTECTED, EXPOSED TO THE ELEMENTS. MUST PROVIDE. SERIOUS VIOLATION 7-38-005(A).
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED SEVERAL CRAWLING ROACHES IN KITCHEN AREA AND UNDER HAND SINK AT REAR. INSTRUCTED TO CONTACT PEST CONTROL OPERATOR. SERIOUS VIOLATION 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASH GUARDS NEEDED AT THE FOLLOWING EXPOSED HAND WASH SINKS; IN FRONT PREP AREA,TO GO AREA AND GRILL AREA. MUST PROVIDE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS THROUGHOUT REAR KITCHEN AREA.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHT SHIELD NEEDED IN 2ND WALK-IN COOLER, BASEMENT WALK-IN COOLER AND DRY FOOD STORAGE AREA. MUST POVIDE.
36
64
Aug 16, 2013
Complaint
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: : MUST REPAIR LOOSE GASKETS AT THE 4DRAWER COOLER AT THE MAIN KITCHEN LINE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE THE FOLLWING ITEMS TO REMOVE FOOD DEBRI, GRIME AND GREASE BUILD UP: INTERIOR OF ALL FRYERS ON PREMISES, INTERIOR OF GASKETS AT THE UNDER COUNTER FRIDGE AT THE WINE BAR, AND INTERIOR BOTTOM SHELVES AT THE REFRIGERATORS IN THE RIVERS TO GO AREA.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST ADJUST TEMPERATURE VALVE AT RESTROOM IN THE WINE BAR AREA. MUST REPAIR LEAK UNDER 3COMP SINK (MIDDLE SINK) IN THE DISHROOM AND TIGHTEN FAUCET BASE AT SAME.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FOOD PREP STAFF AT WINE BAR DELI AREA NOT WEARING A PROPER HAIR RESTRAINT. MUST PROVIDE AT ALL TIMES.
42
78
May 28, 2013
Reinspection
8 minor violations.
View 8 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN ORIGINAL CONTAINERS AT THE RIVERS TO GO COUNTER AREA IN THE 3DR COOLER(PASTA SALADS AND FRUIT CUPS), YOGURT PARFAITS AT THE COUNTER SERVICE WINE BAR AREA AT THE REACH IN COLD HOLDING UNIT
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROPERLY STORE SILVERWARE ON ALL TABLES THROUGHOUT DINING ROOM AREA. FOUND SILVERWARE AT TABLES WITH THE TOP PORTION OF THE FORKS, SPOONS AND KNIVES NOT COVERED. MUST PROVIDE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPAIR LOOSE GASKETS AT THE 4DRAWER COOLER AT THE MAIN KITCHEN LINE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE THE FOLLWING ITEMS TO REMOVE FOOD DEBRI, GRIME AND GREASE BUILD UP: INTERIOR OF ALL FRYERS ON PREMISES, INTERIOR OF GASKETS AT THE UNDER COUNTER FRIDGE AT THE WINE BAR, AND INTERIOR BOTTOM SHELVES AT THE REFRIGERATORS IN THE RIVERS TO GO AREA,
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REGROUT FLOOR IN FRONT OF THE MOP SINK IN FRONT OF THE ELEVATOR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST ADJUST TEMPERATURE VALVE AT RESTROOM IN THE WINE BAR AREA. MUST REPAIR LEAK UNDER 3COMP SINK (MIDDLE SINK) IN THE DISHROOM AND TIGHTEN FAUCET BASE AT SAME.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FOOD PREP STAFF AT WINE BAR DELI AREA NOT WEARING A PROPER HAIR RESTRAINT. MUST PROVIDE AT ALL TIMES.
42
67
May 22, 2013
Complaint
10 minor violations.
View 10 violations
Facilities to maintain proper temperature
Inspector notes: DURING INSPECTION FOUND AT MAINLINE KITCHEN PANTRY REFRIGERATOR(50.9F) AND A 4DRAWER COOLER(50.4F) NOT MAINTAINING PROPER TEMPERATURE. CDI INSTRUCTED MANAGEMENT THAT COOLERS, REFRIGERATORS AND COLD HOLDING UNITS MUST ALWAYS MAINTAIN 40F AND BELOW.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: DURING INSPECTION FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW; IN THE MAIN LINE PANTRY REFRIGERATOR 8LBS OF CHICKEN AT 52F, IN THE 4DRAWER COOLER SHRIMP 1/2LB 55F, 1LB CHILEAN SEA BASS 53F, 6LBS TUNA FILLETS 60F, 3LBS SALMON 52F AND 3LBS SCALLOPS 53F. APPROXIMATE VALUE $252.00 MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED ABOVE STATED FOOD ITEMS. COLD FOODS MUST BE 40F AND LOWER AT ALL TIMES. CDI.
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROPERLY LABEL ALL FOOD ITEMS NOT IN ORIGINAL CONTAINERS AT THE RIVERS TO GO COUNTER AREA IN THE 3DR COOLER(PASTA SALADS AND FRUIT CUPS), YOGURT PARFAITS AT THE COUNTER SERVICE WINE BAR AREA AT THE REACH IN COLD HOLDING UNIT.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROPERLY STORE SILVERWARE ON ALL TABLES THROUGHOUT DINING ROOM AREA. FOUND SILVERWARE AT TABLES WITH THE TOP PORTION OF THE FORKS, SPOONS AND KNIVES NOT COVERED. MUST PROVIDE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPAIR LOOSE GASKETS AT THE 4DRAWER COOLER AT THE MAIN KITCHEN LINE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE THE FOLLWING ITEMS TO REMOVE FOOD DEBRI, GRIME AND GREASE BUILD UP: INTERIOR OF ALL FRYERS ON PREMISES, INTERIOR OF GASKETS AT THE UNDER COUNTER FRIDGE AT THE WINE BAR, AND INTERIOR BOTTOM SHELVES AT THE REFRIGERATORS IN THE RIVERS TO GO AREA,
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REGROUT FLOOR IN FRONT OF THE DISH MACHINE AREA AS WELL AS IN FRONT OF THE MOP SINK IN FRONT OF THE ELEVATOR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE CRACKED WALL TILE BY REAR HAND WASHING SINK IN THE KITCHEN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST ADJUST TEMPERATURE VALVE AT RESTROOM IN THE WINE BAR AREA. MUST REPAIR LEAK UNDER 3COMP SINK (MIDDLE SINK) IN THE DISHROOM AND TIGHTEN FAUCET BASE AT SAME.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FOOD PREP STAFF AT WINE BAR DELI AREA NOT WEARING A PROPER HAIR RESTRAINT. MUST PROVIDE AT ALL TIMES.
42
61
Mar 14, 2012
Complaint
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: (7-38-005A) FOUND THE FRONT PREP COOLER (BY THE BAR), WITH AN AIR TEMPERATURE OF 50.3-63.7F. INSTRUCTED TO MAINTAIN COLD UNITS AT 40F OR BELOW. THE UNIT IS EMPTIED OUT AT NIGHT & USED AT OR FILLED-UP AT AROUND 9 AM. (UNIT TAGGED) All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
2
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. GASKETS OF COOLERS AT "TO GO" KITCHEN MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING: REACH-IN COOLER SHELVES AT FRONT SERVING LINE; FAN GUARDS COMPRESSORS, CONDENSERS OF MOST COOLERS; INTERNAL FLOOR OF CABINETS ; CURTAINS OF DISHMACHINE. 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: DISHROOM FLOORS MUST BE KEPT DRY; FLOORS AROUND/BEHIND EQUIPMENT THRU-OUT PREMISES MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS UNDER DISHMACHINE DRAIN BOARD MUST BE MAINTAINED. The walls and ceilings shall be in good repair and easily cleaned.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FAUCET KNOBS OF BAR DUMP SINKS ARE LOOSE/MISSING, MUST FIX/REPLACE. 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ANY UNUSED EQUIPMENT IN KITCHEN MUST BE REMOVED, TO PREVENT PEST HARBORAGE. 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.
41
70
Mar 24, 2011
Tag Removal
1 minor violation.
View 1 violation
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 TILES IN POOR REPAIR THROUGHOUT DISHMACHINE ROOM. MUST REGROUT ALL DAMAGED FLOOR TILES AND MAINTAIN.
34
95
Mar 18, 2011
Routine
3 minor violations.
View 3 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TO GO WALK IN COOLER AND TO GO REACH IN COOLERS NOT MAINTAINED, AMBIENT AIR TEMPERATURES BETWEEN 46.9 F AND 49.0 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN ALL COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. TICKET #H000071979 17.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.9 F AND 52.0 F- TURKEY, CAPRICOLA, SALAMI, CHEESE, CHICKEN GUMBO. INSTRUCTED MANAGER ALL POTENITALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATUE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME, WEIGHT- 190 LBS, VALUED AT $180.00.
3
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. OBSERVED DAMAGED FLOOR TILES UNDER AND AROUND DISHMACHINE. MUST REPAIR AND MAINTAIN ALL DAMAGED FLOOR TILES.
34
86
Apr 9, 2010
Routine
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. Low temp glassware dishmachine at the bar was not sanitizing while being used by bar staff during inspection. Chlorine sanitizer was reading 0-ppm. Instd to use 3-comp sink or high temp dishmachine in dishroom until machine is fixed,
8
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. Must replace cooler door gaskets that are in poor repair at service line & at coffee station.
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. Following need cleaning: interior floors of most coolers, gaskets of cooler doors, fan guards of coolers, interior bottom of fryers, interior of ice machine, exterior sides of equipment- due to grease/dust/food debris.
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 inside walk-in cooler need cleaning; some drains at main kitchen must be cleaned also.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. Leaky pipe under dump sink at wait staff station must be fixed; must increase hot water pressure at handsink, facing main dining area.
38
78
Frequently Asked Questions
When was Rivers / Rittergut / First Cafe last inspected?
The most recent health inspection at Rivers / Rittergut / First Cafe on file is from Nov 17, 2025. The public record contains 26 inspections in total.
What is the most common violation at Rivers / Rittergut / First Cafe?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited 14 times, more than any other issue at Rivers / Rittergut / First Cafe.
Has Rivers / Rittergut / First Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Rivers / Rittergut / First Cafe have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rivers / Rittergut / First Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rivers / Rittergut / First Cafe inspected?
Based on the inspection history on file, Rivers / Rittergut / First Cafe is inspected around two times per year on average.
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