RIVER CITY GRILL

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed vegetables at Walk in Cooler. Operator switched the food items. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water at prep area. Operator removed the water by mopping the floor. Corrected On-Site

Basic - Utensils not stored inverted or in a protected manner. Observed multiple utensils not inverted at dish shelf. Operator inverted the utensils. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet wiping cloth on the floor at cookline. Operator replaced the sanitizer with another clean container and placed it on shelf. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0ppm on test strip at Dish Machine. Operator primed the equipment to correct to 100ppm. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at various locations at kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled at cookline. Operator labeled the food item. Corrected On-Site

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. Observed mini-butter cups not time marked at frontline. Operator time marked the food item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on the slicer blade. Operator cleaned the equipment. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind multiple cold holding unit door handles. Operator cleaned the door handles. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed residue buildup on the bottom of Reach in Cooler. Operator cleaned the bottom of the Reach in Cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes at wait station at handwash sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef, Jesse Leitch.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of the Dish Machine. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on employees at cookline.

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on multiple employees at cookline. Employees placed hair restraint on their heads. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket at Reach in Cooler.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed unwrapped straws exposed to splash next to wait station handwash sink. Operator removed the straws from splash at handwash sink. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at various locations throughout the kitchen. Repeat Violation

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/ Stephen Iadevaia, 09/10/2018.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at ware washing area. Operator placed in a proper manner to dry by not stacking to allow air dry. Corrected On-Site

Basic - Stored food not covered. Observed multiple food items at Walk in Cooler. Operator placed lid on the food items. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen. Repeat Violation

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over pasta at Make Table. Operator removed the pasta from underneath the raw chicken. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over whole muscle intact beef at Walk in Cooler. Operator switched the food items. Corrected On-Site

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. Observed egg wash at cookline next to stove on prep table. Operator time marked the food item. Corrected On-Site Repeat Violation

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. Emailed operator the form and printed the written procedure during inspection. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen. Repeat Violation

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.

Basic - Accumulation of residue buildup in the interior of the ice machine/bin. Operator cleaned and sanitized the equipment. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at make table on cutting board. Operator placed in sanitizer solution. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by changing gloves and washing hands. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at bar. Operator date marked the food item. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Observed at prep line next to Make Table. Operator removed the utensil from the sanitizer. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed at salt container on prep line. Operator labeled the food item. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chowder 124°F at Warmer Holding Unit at wait station. Operator reheated to Adopton of 2017 FDA Food Code minimum of 165°F on stove. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, residue buildup. Observed cutting board at Salad Station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup cooked/prepared 06/04. Operator date marked the food item. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula in water 103°F. Operator placed in water at steam table at Adopton of 2017 FDA Food Code minimum of 135°F or above. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs above whole tomatoes at Walk in Cooler shelf. Operator switched the food items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash on wire shelf next to stove at cookline at 92°F. The establishment is using Time as a Public Health Control.

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. Observed egg wash. Operator time marked the food item. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed chipped container at dish shelf. Operator discarded the container. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice. Observed at bar ice bin. Operator removed the handle from touching. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of food items. Repeat Violation