HELENA MODERN RIVIERA

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./chlorine 0ppm/bar dish machine. Ran out of sanitizer, replaced and rechecked chlorine 50ppm/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken/walk in cooler. Raw tuna over cooked lamb/walk in cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./gallon of milk/bar.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./salsa Helena sauce hot holding at 124F. Home made scampi sauce hot holding at 131F/both less than 4 hours per chef/reheated to 165F/ Corrective Action Taken

Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./highest 81F among all hand sinks. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./serving forks, knives at expo station.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./salmon/removed immediately/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish shelves.

Basic - Ice scoop handle in contact with ice./bar ice bin/ Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar bin in kitchen. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler./cook line reach in cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner./raw lamb chop thawed in room temperature./removed wrapper/prep immediately/ Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. Warning - From follow-up inspection 2025-01-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available. Repeat Violation Warning - From follow-up inspection 2025-01-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/bar remodeled, adding dish machine Warning - From follow-up inspection 2025-01-22: 30 day Time extended. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Light not functioning./cook line. Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled. Repeat Violation Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning - From follow-up inspection 2025-01-22: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning - From follow-up inspection 2025-01-22: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food./thank you bag with ice used directly on raw lobster meat, cook line reach in cooler/ Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked lamb chop 112F, cooked chicken 108F, cooked rice 89F, mushroom gravy 85F/all hot holding less than 4 hours/reheated immediately, cooked lamb chop 170F, cooked chicken 168F, cooked rice 181F, mushroom gravy 171F. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. Warning

Intermediate - Handwash sink not accessible for employee use at all times./food cart blocked kitchen hand sink/ Corrected On-Site Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ Corrected On-Site Repeat Violation Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/bar remodeled, adding dish machine Warning

Basic - Bowl or other container with no handle used to dispense food./panko container/ Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw tilapia in walk in cooler/ Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation./cook/ Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses./cook line/ Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour handle/ Corrected On-Site Warning

Basic - Light not functioning./cook line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees./bar. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use./mahi, walk in cooler. Warning

Intermediate - Clam/mussel tags not marked with last date served. Warning

Intermediate - Clams/mussels tag removed from original container prior to container being emptied./cook line reach in coolers. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line prep table. Warning

Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food rack/ Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./blanched hamachi fish served ceviche style, lamb chop offered undercooked options. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine and quat strips not available. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two new hired employees, less than 60 days/ Corrected On-Site Warning

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./establishment is conducting reduced oxygen packaging for raw fish and raw meat. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./line cook wearing a watch and bracelets while preparing and cooking food at cook line. Warning

Basic - Employee with no hair restraint while engaging in food preparation./line cook. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning

Basic - Ice buildup in reach-in walk-in freezer. Ice build up in walk in freezer door. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, on stove/cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand sink soiled. Warning

Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning

Basic - Standing water or very slow draining water in cook line hand wash sink. Warning

Basic - Stored food not covered./cut oranges at bar/ Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wiping cloth sanitizing solution stored on the floor./cook line and prep area/ Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name./sugar container at prep area. Warning