Chicago Department of Public Health
Rules & Regulations Re: Riverwalk Food Establishments

Each Riverwalk Food Establishment must hold in good standing a license in accordance with sections 4-60-010, 4-60-074, and 4-60-100 of the Municipal Code of Chicago, and abide by the provisions of that code section during events. A Riverwalk Food Establishment can operate in a safe manner if performed in accordance with the Food Service Sanitation City of Chicago Municipal Code Chapters 4-8, 7-38, 7-40, 7-42 and the Chicago Board of Health Rules and Regulations that are established to control and minimize the contributing factors of foodborne disease identified in these rules and regulations.

The Department may, without warning or hearing, suspend any permit to operate a Riverwalk Food Establishment, if the vendor does not comply with the requirements of these regulations; fails to correct violations of these regulations within the time frame specified in an inspection report; or fails to comply with the lawful directives of the Department. The Department shall suspend the license of a Riverwalk Food Establishment whenever the operation constitutes a substantial hazard to public health. The license suspension is effective upon service of written notice. When a license is suspended, the food service operations shall immediately cease.

  1. Definitions
  2. License Application
  3. Plan Requirements
  4. Restricted Operations
  5. Base of Operations
  6. Location
  7. Facility
  8. Food and Beverage
  9. Food Protection
  10. Personnel
  11. Equipment
  12. Cleaning of Equipment and Surfaces
  13. Waste Disposal

  1. Definitions

    2. “DBA” means the Department of Business Affairs and Licensing

    “Department” means the Department of Public Health
     

  2. License Application

    1. The Riverwalk Food Establishment application must be submitted to DBA prior to the proposed date of opening for the business. The Riverwalk Food Establishment license will not be available on the day an application is submitted.
    2. Upon application for license with the Department of Business Affairs and Licensing (DBA), a set of plans shall be submitted to DBA in accordance with the criteria.
    3. At all times during hours of operation and preparation for operation, at least one employee must hold a Food Service Managers Certificate. For establishments preparing food out of doors, at all times during hours of operation and preparation for operation, at least one employee must hold a Summer Festival Food Vendor Sanitation Certificate.
    4. All applicable certificates in II.C. above shall be submitted upon application for a business license.
    5. A certificate of insurance evidencing Commercial General Liability coverage is required for each vendor. Each application must also include a copy of a current (no more than 6 months), passing Sanitation Health Inspection Report from the local inspecting agency. The application will be reviewed by DBA and then forwarded to the Department for its approval.
    6. The Department, prior to a license being issued, must approve all menu items. DBA will contact the license applicant upon license approval. The vendor must comply with all DBA licensing requirements.

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  1. Plan Requirements

    2. The applicant for a license to operate a Riverwalk Food Establishment shall provide to DBA the following information that will be forwarded to the Department:

    Servicing by Support Base Food Establishment

    1. The submittal of menus, number of anticipated customers, and frequency of operation. Type and volume of food and/or beverages to be served, held, prepared, packaged, or otherwise provided for human consumption. The frequency of support functions would be on a case-by-case basis to comply with the Food Service Sanitation City of Chicago Municipal Code Chapters 4-8, 7-38, 7-40, 7-42 and the Chicago Board of Health Rules and Regulations
    2. Equipment used to serve, hold, prepare, package, or otherwise provide food for human consumption
    3. Location of operation
    4. Adequate and convenient hand washing and toilet facilities
    5. Source of water
    6. Methods of liquid and solid waste disposal
    7. Copies of copies of each valid Food Service Sanitation Managers Certificate and copies of each person’s Summer Festival Food Vendor Sanitation Certificate for the current year, when applicable

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  1. Restricted Operations

    2. The menu of a Riverwalk Food Establishment must be limited to precut or pre-washed foods that have been obtained from a licensed food establishment; food that is prepared and packaged in individual servings; and, any potentially hazardous foods must be cooked or prepared to order. Only those potentially hazardous foods requiring limited preparation, i.e., prepared at a licensed facility, properly cooled, stored, and transported, can be prepared or served. Foods that present a high relative risk of causing foodborne illness, including but not limited to raw marinated fish, raw molluscan shellfish, steak tartare, lightly cooked fish, rare meat, and soft cooked eggs, may not be served at Riverwalk Food Establishments.
     

  2. Base of Operations

    3. Riverwalk Food Establishments shall operate from a licensed commissary or other fixed food service establishment, and shall report at least daily to such location for all supplies, and for all cleaning and servicing operations. The base of operation must be of such size and scope as to accommodate its own operation, as well as support the needs of the Riverwalk Food Establishment. The commissary or other fixed food service establishment shall be licensed and operated in compliance with the Food Service Sanitation City of Chicago Municipal Code Chapters 4-8, 7-38, 7-40, 7-42 and the Chicago Board of Health Rules and Regulations The commissary or other fixed food establishment is responsible for ensuring that the Riverwalk Food Establishment operates in compliance with the local code, and all relevant rules and regulations.
     

  3. Location

    4. A Riverwalk Food Establishment may only operate on property where a Riverwalk Venue liquor license is allowed in accordance with Code section 4-60-074.

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  1. Facility

    2. Structural Components for the Riverwalk Food Establishment

    All usual and customary public health risks must be evaluated when assessing an outdoor cooking operation with the additional consideration of exterior environmental factors. The structural requirements for the outdoor site are dependent on whether there will be cooking only or food preparation, cooking, storage, and/or service at the Riverwalk Food Establishment. If food is being prepared, held, and/or served at the outdoor site, there should be a greater level of structural protection. The Chicago Department of Public Health will have to assess the environmental factors to determine the extent of protection necessary. The following are minimum standards:

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  1. Food and Beverage

    2. Service

    1. Only those potentially hazardous foods requiring limited preparation, i.e., prepared at the licensed facility, properly cooled, stored, and transported, may be prepared or served.
    2. All food shall be clean, wholesome, and free from contamination, adulteration and misbranding.
    3. All food and drink sold or served must originate from licensed food sources.
    4. All fruits and vegetables, for cooking and ready-to-eat, must be washed with clean drinking water prior to service.
    5. All unapproved menu items that are offered to the public shall be destroyed, and the vendor’s permit to operate will be suspended.
    6. No food or drink cooked or prepared in the home or other unlicensed facility (home canning and baking included) may be sold, served or given away.
    7. Only clean drinking water, such as commercially bottled drinking water, may be used for food preparation tasks, cooking, cleaning and hand washing.
    8. The Department may prohibit the sale of some or all potentially hazardous foods, or may waive or modify requirements of these rules and regulations when in his opinion a health hazard is not likely to result from such modification.
    9. All perishable foods shall be stored in a manner to protect against spoilage. Refrigeration is required. Cold packs, ice and dry ice are also recommended. Hot holding facilities are required.
    10. All potentially hazardous foods requiring refrigeration must be maintained at an internal temperature of 40° F or below.
    11. Overnight storage refrigeration and freezer trucks must be monitored and kept secure. Temperatures must be taken every two-hours. Temperatures must be recorded throughout the day on a log and made available for review by the sanitarian. The log must be kept for 30 days. Each log shall list the item being checked, the date and time temperature taken, and the corrective action taken if the temperature does not meet the requirement.
    12. All beverages must be sold in the original container or from dispensers filled in licensed facilities. Food not in an original container shall be properly labeled.
       

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  1. Food Protection

    1. General Provisions
      1. All food must be shielded from the public with some type of protective covering, such as a sneeze guard or be displayed at least six (6) feet from the public to prevent malicious handling or contamination.
      2. Customer self-service is prohibited.
      3. All perishable foods shall be stored in a manner to protect against spoilage. Refrigeration is required. Cold packs, ice and dry ice are also recommended. Hot holding facilities are required.
        1. All potentially hazardous foods requiring refrigeration must be maintained at an internal temperature of 40° F or below.
        2. Hot foods, after appropriate cooking, shall be kept hot (>140° F or above) until served.
        3. Precooked food (permitted only from licensed facilities) must be rapidly reheated to at least 165° F prior to hot holding or service.
           
      4. Ice shall be obtained from a licensed commercial source in either chipped, crushed or cubed form and shall be received in single use closed bags. Ice must be stored in clean and sanitized storage containers that are self-draining and easily cleanable. The ice must be protected from dust, insects and other potential contaminants.
      5. All food and single service articles shall be stored off the ground, e.g., on pallets or shelves 6” above ground, and shall be covered to prevent contamination by dust, insects, rain and other contaminants.
      6. Storage of food in undrained ice is prohibited, except that cans of non-potentially hazardous beverages, e.g., soft drinks, beer, may be so stored when the water contains at least 100 ppm chlorine (1 tablespoon household bleach per gallon of water) and is changed at least twice daily or more if needed to maintain the chlorine sanitizer at that level. Chlorine test strips shall be provided at each booth to test that the chlorine in the water is at least 100 ppm.
      7. The food preparation area shall be washed and sanitized after each use to minimize cross-contamination.
      8. Frozen potentially hazardous foods shall be thawed in a mechanical refrigerator (40° F or below), or in cold running potable water at a licensed facility, or cooked frozen.
      9. All potentially hazardous foods must be cooked to the required internal temperature. Improperly cooked product will be disposed of.
        1. Foods must be cooked to the proper temperature; poultry and stuffed meats shall be cooked to an internal temperature of 165° F for 15 sec.
        2. Pork and hams – 155° F.
        3. Beef – 155° F.
        4. Beef Steaks – 145° F for 15 sec.
        5. Fish – 145° F for 15 sec.
           
      10. Condiments, e.g., catsup, mustard, sugar, shall be individually packaged or dispensed from a container, such as a squeeze bottle or pump dispenser that protects the condiment from contamination. Other condiments such as chopped onions, pickles, hot peppers, etc., shall be dispensed in individual packages or portions. Condiments shall be properly labeled and monitored to prevent malicious contamination.
      11. No bare hand contact with ready-to-eat foods is allowed. All ready-to-eat foods and ice shall be handled with gloves, scoops, tongs, spoons, deli paper or other appropriate utensils. Ice shall not be hand-dipped or dispensed by dipping into the ice with a glass or cup; ice tongs or scoops are required.
      12. Serving utensils shall be stored either:
        1. In food with the handle extending out of the food;
        2. Stored on a clean surface; and,
        3. Clean and dry.
      13. All foods must be removed from the booth at the end of the day. Leftover prepared foods, i.e., egg based batters, shall be properly disposed of at the end of each day. No re-service of leftovers is permitted.
      14. Each mechanically refrigerated unit shall be provided with a thermometer that is accurate to ± 2° F.
      15. Each stand that serves potentially hazardous foods shall have and use a metal stem-type food thermometer to assure the attainment and maintenance of the temperature requirements. This thermometer shall be numerically scaled in 2° F increments from at least 0° F to 185° F, and be accurate to ± 2° F.
      16. All vehicles used for storage of food must be secured and monitored at all times. The temperature of each vehicle shall by monitored, as evidenced by a written log maintained by the vendor for 30 days and open to inspection at all times by the Department, to ensure product safety.

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  1. Transportation of Food
    1. Vehicles transporting food shall be constructed so that the portions of the vehicle that contain food shall be covered so that no dust will settle on the food.
    2. Each vehicle shall be kept in a clean and sanitary condition, and protected from contamination.
    3. Each vehicle shall be kept in good operating condition.
    4. Refrigeration equipment shall conform to all standards in code 7-38-040.
    5. No domestic or wild animals, bird or fowl shall be permitted in any area where food is stored.
    6. Hazardous nonfood items such as detergents, insecticides, rodenticides, plants, paint and paint products that are poisonous or toxic in nature shall not be stored in the food and equipment storage area of the vehicle.
    7. While being stored during transportation, all food shall be stored at 40ºF or less; and all frozen food shall be stored at 0º F or less.
    8. All unwrapped or unenclosed foods shall be protected from contamination, public handling, dust, dirt and insects.
    9. Packaged food or drink shall not be stored in contact with undrained ice or water.
       
  2. Toxic Compounds
    1. Toxic chemicals, such as Chlorine, must be properly labeled and handled to prevent contamination.
    2. Toxic chemicals shall be in a secured location and kept apart from food.
    3. Pesticides shall be under the general control of the person-in-charge and secured in a general location.
       
  3. Pest Control
    1. All reasonable control measures shall be used to effectively minimize and eliminate the presence of rodents, flies, roaches and other vermin on the premises.
    2. Where flies are prevalent, all openings to the outer air shall be effectively screened with 16-mesh wire or plastic cloth. All doors shall be self-closing and screen doors to the open air shall open outward. In cases of other unprotected openings, properly operating and approved air curtains or fans of sufficient power, or other approved means to prevent the entrance of flies shall be used.
    3. Windows, doors, skylights, transoms and other opening shall be screened. Screens shall be tight fitting and free from holes.

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  1. Personnel

    1. All persons who are employed in any capacity in a food establishment shall wash their hands thoroughly in an approved hand washing facility using warm water and a suitable soap or detergent, rinsing and drying with sanitary toweling or an approved drying device before starting or returning to work and as often as necessary to maintain a high degree of personal cleanliness and conform to hygienic practices while on duty. All employees shall wash their hands after using the toilet facilities, and after handling garbage, unclean utensils or other contaminating conditions.
    2. No person affected with or carrying any disease in a communicable form, or affected with boils, infected wounds, sores, acute respiratory infection or intestinal disorder shall work in any area of a food establishment in any capacity in which there is a likelihood of that person contaminating food or food-contact surfaces with pathogenic organisms or transmitting disease to other persons. It shall be unlawful to employ any person known or suspected of being affected with any such disease or condition in such an area or capacity, and if the person in charge of any such food establishment suspects that any employee has contracted any disease, he shall notify the department of health immediately.
    3. Fingernails shall be cleaned and trimmed; excessive jewelry shall not be worn.
    4. Hands and arms shall be washed with clean hot and cold water and soap, before starting work, after using the toilet, handling money, handling raw products, coughing and sneezing and as frequently as necessary to maintain clean hands and arms.
    5. Each such sink shall be properly connected to a potable water supply. The waste drainage from the sink shall flow to an approved waste retention tank only. All plumbing shall be in compliance with all plumbing provisions of the Municipal Code of Chicago.
    6. Hand washing facilities shall be provided in a convenient location and used in each facility. The minimum acceptable arrangement shall be a hand washing station, hot and cold potable water, soap, and paper towels. Common towels are prohibited.
    7. Personnel shall wear clean outer clothing. No sleeveless shirts, such as tank or halter-tops, are permitted. Bare midriffs are not allowed.
    8. Personnel shall wear effective hair restraints, such as hairnets or billed “baseball caps” where the hair is covered and contained. Visor caps or hair spray are not considered adequate. Mustache or beard restraints shall be used for any facial hair exceeding one (1) inch in length.
    9. Eating, drinking, smoking or other use of tobacco is prohibited in the food preparation area.
    10. Without exception and at all times food is being handled, a person who has completed the Food Service Sanitation Managers Certificate must be present at the Riverwalk Food Establishment. For establishments preparing food out of doors, at all times during hours of operation and preparation for operation, at least one employee must hold a Summer Festival Food Vendor Sanitation Certificate. Both certificates must be valid for the current year and be posted during hours of operation. Riverwalk Food Establishments without such supervision shall be immediately suspended.

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  1. Equipment

    1. Only single-service customer utensils (forks, spoons, knifes, cups and plates) shall be provided to the customer. No single-service article may be reused.
    2. Single-service articles shall be stored off the ground and protected from contamination during storage and dispensing. The utensils shall be dispensed handle-first from containers.
    3. Single-service cups shall be dispensed from an approved tube dispenser or from the original plastic shipping wrap surrounding each stack of cups. The cups shall be dispensed in a manner that prevents contamination of the interior or exterior lip of the cup.
    4. Food contact equipment and surfaces shall be smooth, easily cleanable, nonabsorbent, in good repair, and of food-grade material. Chipped or glazed enamelware, galvanized surfaces, and non-food grade wood surfaces, i.e., not an approved wooden cutting board, are not approved food contact surfaces. Wooden daubers are prohibited.
    5. Cooking surfaces shall be cleaned at least once a day, and more frequently if needed.
    6. Wiping cloths used for cleaning food contact and non-food contact surfaces shall be kept clean and dry.
    7. Containers of sanitizer shall contain a sanitizing solution of 100 ppm chlorine (1 tablespoon per gallon of water). The water shall be changed every four (4) hours during operation or more frequently as needed. The department must approve the use of other sanitizers.
       

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  1. Cleaning of Equipment and Surfaces

    1. Equipment, utensils, and food-contact surfaces shall be smooth, easily cleanable, durable, in good repair, easily accessible for cleaning, non-toxic, corrosion resistant, and non-absorbent.
    2. On-site dishwashing is not permitted; vendor must supply enough sanitized equipment and utensils such as, cutting boards, blenders and tongs, to meet the daily needs. All dirty utensils and equipment must be taken to the base operation for washing, rinsing and sanitizing daily or as often as needed.
    3. All equipment shall be maintained in a clean and sanitary manner.
       

  2. Waste Disposal

    1. Waste water – A minimum of one 55-gallon drum open at one end covered with tightly fitted 1/4" mesh screening shall be required of each vendor to receive food preparation waste water and covered with a lid before use. Each waste water drum (including beer icing barrels) shall be pumped out nightly by a contractor who has vacuum truck equipment. The accumulated water must be delivered to the Metropolitan Water Reclamation District for Disposal.
    2. Waste of any kind may not be disposed of in the public sewers, on the ground, or in any public body of water.
    3. Cooking oils and grease – Each vendor who performs deep-frying shall be required to provide one (1) open end 55 gallon drum with a solid lid in which all generated waste oil and grease will be disposed. A grease-rendering contractor for proper disposal shall collect this waste nightly.
    4. Charcoal ash – Any vendor who operates a charcoal fire cooking table shall be required to provide one open-end 55-gallon drum with a tightly fitting lid for ash disposal.
    5. Container identification – The purpose of each drum shall be clearly marked on its side and each shall be color coded as follows:
      1. Blue – waste water
      2. Black – grease
      3. Red – charcoal/ash waste
      4. Yellow or brown – trash

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