4 RIVERS SMOKEHOUSE

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. Chicken tenders 122F (Hot Holding). Advised to reheat item(s) to 165F for 15 seconds within two hours. Warning - From follow-up inspection 2022-05-12: Temperature: Chicken tenders 130f. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Warning - From follow-up inspection 2022-05-12: 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 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks. Warning - From follow-up inspection 2022-05-12: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 52f at front counter less than 4 hrs, took to freezer for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 115f in hot box, less than 4 hrs. Manager discarded, turned up temp on hot box. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink with food in upright freezer. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 employees on cook line with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean containers on rack over dish machine.

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went out rear door, then came back in and returned to prep line without washing hands. Manager coached employee. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 50° in cold table less than 2 hours, moved to freezer for quick chill. Corrective Action Taken

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

Basic - Employee food container on a food preparation table or over/next to clean equipment/utensils. Employee's lunch on storage shelf with clean pans and tubs. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees working with food wearing watches / bracelets. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.