4RIVERS SMOKEHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : brisket at the carving station, 128°. The manager chose to discard.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed : baked beans under cook-chill HACCP, no label visible on the bag.(bags done today were in the 44 gallon ice bath) the labeling on the bin for prior days stated 11-25-2025. Manager states labels were not changed to reflect the new batches prepared. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the dining area tea nozzles with buildup ALSO, the can opener blade had dried food debris on it.

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed : lack of a tracking sheet that coincides with the written approved HACCP plan.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 drinks for employees, one on the front line and one at the pass thru window.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on the same shelf with bulk oil in the kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed : the bulk sugar and flour was not labeled. Labels were added. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : cold holding cubed pork, 45° in the walk-in cooler. The lid was adjusted. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed : in the old bakery area, both hand wash sinks lacked soap and paper towels. You may apply to plan review to remove those sinks, until then they must remain stocked.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed : no labeling on ROP bags in the walk-in cooler. Pulled chicken.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee cup on a pr table in the prep area.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the ice machine scoop is stored on the ce machine ledge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed to the right of the right hand soda machine, an accumulation of debris.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored with bulk oil on a shelf, on the prep line. This was moved to a designated shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked chicken on the smoker line table, 76°. This was placed back in the oven/smoker to 165°, and then is to start cooling at 135°. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the unsweetened tea spout has build up in the nozzle, drive thru. *Repeat Violation ALSO, the ice chutes at the dining area soda machines are soiled.

Basic - Accumulation of lime scale on the inside of the dishmachine/ice maker. Observed: an accumulation of lime scale at the chute opening into the Scotsman ice maker.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed: the men,s restroom door is not self closing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine has an accumulation of debris.

Basic - Old labels stuck to food containers after cleaning. Observed: an 11/16 date label on the bulk house ranch in the walk-in cooler. The old label was removed and a new date sticker was added. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed: blue window cleaner at the pick up window, that was stored next to carry out containers.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Joe D. is currently expired. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: tea nozzle at the pick up window with residue in the cones.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed the employee certificates were expiring 4 years after the date of the test.

Basic - Cooling food not having overhead coverage. Observed: the speed rack for cooling in the walk-in cooler lacking overhead protection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a blue jacket stored on a bulk soda box.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: a sanitizer bucket stored on the floor by the oven.

High Priority - Dented/rusted cans present. See stop sale. Observed: a can of corn and a can of beans well dented.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed the manager, Joe, certificate is expired.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: cutting boards in use that are stained,prep and expo areas. ALSO, tea and soda nozzles in the dining area and expo have buildup.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on the prep/cook line with food debris build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine with an accumulation of debris.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed: an apron stored on the large back prep table.

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed: the hand wash sink by the dish wash machine does not have enough water pressure to since hands. - From follow-up inspection 2023-08-15: No change Time Extended

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( sugar ) in bakery. Manager raised handle out of sugar. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( Tomato ) stored over ready-to-eat food ( cabbage) in walk in cooler. Manager placed unwashed produce on bottom shelf. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee wash hands with water less than 100F , hot water temperature was at (66F)

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed Spray hose at dish sink lower than flood rim at Dishwashing machine sink

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed "Y" connector at mop sink with missing vacuum breaker on the non chemical side of the "Y" connector.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with unknown chemical substance stored behind trash receptacle in dining area. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature of hot water at several of the hand wash sinks in the establishment at 66F.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured behind establishment in cage area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook with a beard and no beard guard Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen . manager removed old labels. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee juice bottle stored in Reach in Cooler over desserts

Basic - Single-service articles improperly stored. Observed boxes of Single service aluminum trays stored on the floor in caged area near CO2 tank.Also Observed empty gallon containers used to fill drinks for to go orders on floor in catering area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored at mop sink in a manner not able to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed burnt ends hot holding at 126 degrees Fahrenheit for 45 minutes. Manager instructed employee to reheat to 165. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles not labeled identifying product at front counter area. Manager disposed of contents in both bottles. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed with date of June 1, 2020

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with beard with no beard guard

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine with bar for water in dining area and server area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays not stored inverted in the bakery, catering and kitchen. Manager inverted all single serve items. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers in kitchen and Walk-in Cooler not labeled with contents of product.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ranch dressing dated 10/25 and blue cheese dressing dated 10/26. Items stored in reach-in cooler across from office. Manager discarded items. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ranch dressing dated 10/25 and blue cheese dressing dated 10/26. Items stored in reach-in cooler across from office. Manager discarded items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach-in cooleracross from grill stained. Ice chutes on soda machines in lobby. Soda nozzles and areas behind soda nozzles on lobby soda machines.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Employee placed tongs on prep table. Corrected On-Site

Basic - Open dumpster lid. Dumpster behind establishment.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in back storage area. Manager turned containers over. Corrected On-Site