4 RIVERS SMOKEHOUSE OF CORAL SPRINGS LLC

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef, removed from original packaging, over box of ready to eat chicken tenders. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. To go hot table; burnt ends (121F - Hot Holding) As per operator food made and portioned today, in unit less than 4hrs. Observed hot table operating on low temperature. Operator placed in oven to reheat back to 165F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in handwashing sink inside main kitchen. Observed a pitcher partially filled with water inside opposite hand wash sink

Intermediate - No soap provided at handwash sink. No soap at hand washing sink in triple sink area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Operator provided Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in back ice bin. Operator cleaned Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish washer soiled with debris. Employee cleaned top of dish washer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline soiled with grease

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease Warning - From follow-up inspection 2025-07-30: Observed at callback same Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine. Operator cleaned Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee at Cookline with no hair restriction. Overhand employee put on hat Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at Cookline soiled with grease

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In main line hot box, grilled chicken (131F - Hot Holding); grilled sausage (133F - Hot Holding). Per manager in unit since 11:00am. Both items removed to oven to reheat to 165F for proper hot holding. Second temperatures taken - sausage (183F); chicken (181F) Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance around interior top of ice bin. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in cook line coolers. Manager removed all. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in back prep area reading 50ppm quaternary. Manager remade to proper 200ppm. Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Operator cleaned and sanitized Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at Cookline flip top cooler

Basic - Shelves with rust that has pitted the surface. Observed rust on shelf in ware washing area

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ) In right hot box, smoked chicken (124F - Hot Holding). Per employee heated and in unit 1 hr. Pan removed and placed in oven and reheated to 167F for proper hot holding. 2) At front hot line, portioned grits (122F - Hot Holding). Per manager in line 45 minutes, grits removed and reheated to 197F for proper hot holding. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on wire shelf above service trays for front counter hot line. Manager removed bottle to chemical storage area. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HAACP plan received in Tallahassee for review and approval.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage cup on wire shelf above serving trays for front counter. Manager moved beverage to designated spot on lowest shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on wire shelf above trays for service at front counter. Manager moved phone to office. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of cake flour mix not labeled in bakery area. Employee labeled. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live small flying insect at front counter wait station.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Melted butter at the grill, 106F, no time marking, prepared or portioned less than 4 hours ago. Operator time marked "11:30a-3:30p". Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener located in the prep area of the kitchen.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink by the warewash sink. Operator replaced. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours incorrectly date marked. Food date marked 9-21-23, per operator food was prepared 8-21-23.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of glass cleaner by mop sink rack. Operator labeled "glass cleaner". Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the kitchen prep area.

Basic - Current Hotel and Restaurant license not displayed. Operator printed copy and posted by end of inspection. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Server observed with long ponytail.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two servers at the front counter with no beard guard.

Basic - Food stored on floor. Box of drink mix observed stored on the floor in the back storage area near the smokers. Operator placed box on the shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with mold like substance old food debris observed on gasket to reach in cooler opposite desert display case and unit under French fry station.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator

Basic - Single-service articles improperly stored. -Observed case with takeout containers stored on dry storage floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not identified by common name. Corrected On-Site

High Priority - 1 Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall next to mop sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue on can opener blade. Operator clean and sanitizer. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed a hand wash sink in prep area block with garbage container.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at mop sink. Repeat Violation

Basic - Abrasives and detergents not removed during the rinse process. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed and stored properly. Corrected On-Site

Basic - Food stored on floor. -Observed cases with pork stored on kitchen floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed ice buildup in Deerfield 3 door freezer.

Basic - Utensils in poor condition. -Observed a spatula with deep chipped at dishwashing area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live flying insect in kitchen area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw ground beef stored over hotdogs in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken hot held at 116-129 in warmer. Per operator, chicken were placed in unit 2.5 hours prior to the inspection. Operator reheat in oven to 167 degrees Fahrenheit. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken stored in walk in cooler. Per operator, chicken was cooked on 09/20/2021. Operator correctly date marked. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical on food preparation table. Operator removed , labeled and stored properly.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table next to food items. Operator removed and stored correctly. Corrected On-Site