4 RIVERS

High Priority - Dented/rusted cans present. See stop sale. 7 pound can of jellied cranberry sauce, dented, and damaged, 7 pound can old Jalepenos dented , manager discarded item. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone with gloves on , no handwashing, employee washed hands and changed gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw frozen fish over ready to eat Beans in reach in freezer next to triple sink in large storage room, manager rearranged items appropriately. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of white substance inside ice machine located in back of the kitchen. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed, manager printed out and hung up current license at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable, on cooks line close to service window , across from flattop grill, discussed with the manager the importance of smooth cleanable surfaces.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee during on shelf above prep table on the front line close to service window , manager relocated drink to proper location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet in ware washing drying each across from triple sink , manager separated pans to dry. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler, on front line under service window, manager said they are having it fixed.

Basic - Trash receptacles not provided where needed in establishment. Employee unisex bathroom located in kitchen area did not have a lid on trash can to accommodate feminine products , manager bought and placed trash can with lid at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.stored in mop bucket in storage room, manager discarded the mop head. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2025-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout establishment soiled. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-11-21: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee protein shake stored on shelf inside catering Walk in cooler. Warning - From follow-up inspection 2025-11-21: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. brisket (115 - Hot Holding) on cutting block. Employee discarded.see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (115 - Hot Holding) on cutting block. Employee discarded.see stop sale.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer at 3-compartment sink tested at 500ppm. Employee discarded water, refilled, and tested at 200ppm. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at 167F. Inspector requested that the operator set up the 3-compartment sink for sanitation until dish machine is repaired. Employee set up 3-compartment sink and tested at 200ppm. Corrective Action Taken

Basic - Clean linens stored on floor 6 bags of clean linens stored on floor in chemical storage room. Employee placed on shelf. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape of handle on reachin freezer on cookline next to fryers.

Basic - Food storage container/container lid cracked or broken. Cracked plastic lids in bulk sugar

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along door frame of 3-door reachin freezer in dish area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles on cookline. Employee removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employe can of Diet Pepsi stored on shelf in walk-in cooler. Employee removed. Corrected On-Site

Basic - Single-service articles improperly stored. Box of deli containers stored on floor in dry storage room. Employee placed on shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline adjacent to grill top .

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling food container with water from hand wash sink at time of inspection. Spoke with employee explaining to them that hand wash sinks are for hand wash only. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to alto shams on cooks line at time of inspection. Operator refilled during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table. Employee put phone away during inspection Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets on alto sham closest to hand wash sink on cooks line at time of inspection

Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles in main walk in cooler at time of inspection

Basic - Food stored on floor. Observed case of bananas on dessert walk in cooler floor. Operator put bananas on shelf during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket at time of inspection. Operator hung mop to dry. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets are torn inside small reach in cooler in food preparation area. Ice machine door falls off upon opening. - From follow-up inspection 2024-03-07: Time Extended

High Priority - Dented cans present. See stop sale. Jalapeños 4 cans savor brand dry storage rack by opening entrance of kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125 f operator placed in oven 165 f 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.provided by email

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans present. See stop sale. Jalapeños 4 cans savor brand dry storage rack by opening entrance of kitchen

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed on gloves no hand washing.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen. 1 live flie in back smoker room.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit by hand washing sink.Baked beans 112 f sweet potatoes 112 f collard greens 113 f 2nd temp sweet potatoes 171.f baked beans 170 f collard greens 166 f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle area. Smoker racks inside. Soda dispenser ice machine cute soiled. Employee cleaned chute at time of inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Scratch pap in hand washing sink up front.

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. Missing for 1 employee.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine top exterior soiled.

Basic - Plumbing system in disrepair. Hand washing sink in catering room valle not functioning properly. 1st temp at 73 f operator fixed to 100 f. Operator adjusted valle.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: on heat Lamp table prime rib 118 operator reheated to 165 f Corrected On-Site - From follow-up inspection 2022-08-01: Hot holding: no foods on heat lamp during time of callback. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink in catering room. Observed at 80 f Repeat Violation - From follow-up inspection 2022-08-01: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Catering kitchen and bakery Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink on cooks line 80f

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches Corrected On-Site

Basic - Equipment in poor repair. Gasket on hot holding cabinet Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Single-service articles improperly stored. Cases of single service items stored on floor Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed steam table door gaskets torn by hand washing sink on cooks line. Warning - From follow-up inspection 2021-11-23: Time Extended