THE RIVER HOUSE

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched buttocks placing bare hand inside the pants; immediately touched clean and sanitized glasses to store on the shelf at the bar without washing hands ; manager educated employee and employee washed hands before returning to work; Corrected On-Site - From follow-up inspection 2023-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale. - From follow-up inspection 2023-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale. - From follow-up inspection 2023-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes au gratin (50F - Cold Holding) cooked chicken (47F - Cold Holding); in cold holding drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved to walk-in freezer to quick chill; Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-09-26: 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. No hot or cold water provided at handwash sink at cook line; - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at servers area; - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table at cook line; Removed Corrected On-Site - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor- throughout the kitchen Operator stored properly Corrected On-Site - From follow-up inspection 2023-09-26: Time Extended

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched buttocks placing bare hand inside the pants; immediately touched clean and sanitized glasses to store on the shelf at the bar without washing hands ; manager educated employee and employee washed hands before returning to work; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes au gratin (50F - Cold Holding) cooked chicken (47F - Cold Holding); in cold holding drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved to walk-in freezer to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water provided at handwash sink at cook line;

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table at cook line; Removed Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor- throughout the kitchen Operator stored properly Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4-5 Flying insects throughout kitchen area ,landed on Cobb salad, lemon wedges at cook line, product discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over cooked lobster at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line by fryer: Caesar dressing containing garlic and oil(54F - Cold Holding) diced tuna (64F - Cooling) at 3:20 since 10:00 Per operator not prepared or portioned today, product out of temperature for 5 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line by fryer: Caesar dressing containing garlic and oil(54F - Cold Holding) diced tuna (64F - Cooling) at 3:20 since 10:00 Per operator not prepared or portioned today, product out of temperature for 5 hours. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Oyster tags not dated with date of last oyster sold. Educated operator of correct oyster date marking procedure.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Oyster tags not in chronological order. Educated operator on proper oyster tag procedure.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced tomatoes 59F (cooling) at 3:15 since 12:30 54F at 4:00 ; Gorgonzola (47F - Cooling) at 3:15 since 12:30 - 50F at 4:00 ; diced chicken (59F - Cooling) at 3:15 since 12:30 - 57F at 4:00 ; shrimp &Palm salad (47F - Cooling) at 3:25 since 12:30 - 48F at 4:00; calamari (47F - Cooling) at 3:35 since 1:30 - 46F at 4:00; cooked ribs (46F) at 3:40 since 12:30 - 51F at 4:00; salmon (46F - Cooling) at 3:45 since 1:00 - 46 F at 4:00 At current rate of cooling products will not reach 41F within 4 hours. Operator placed ice bags on products to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fourth man drawers - cooked cauliflower (49F - Cold Holding); sliced chicken (51F - Cold Holding) not portioned or prepared today operator states removed from walk in cooler under 4 hours - operator moved to freezer for quick chill. Operator contacted technician. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - raw burgers (48F ) 11:35 cooling since 10:30 3 hours to reach 41F recheck 25mins 48F - product held in top unit of make table - operator moved to freezer for quick chill. Corrective Action Taken Warning

Basic - Stored food not covered. Boston lettuce walk in cooler - operator covered. Corrected On-Site Repeat Violation Warning

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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. appetizer station drawer - portioned beans (45F - Cold Holding); sour cream (44F - Cold Holding); butter (45F - Cold Holding) operator states not portioned or prepared today and held under 4 hours - operator moved to walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Portioned potato casserole (4) held over 2 hours not reaching 165F. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer - potato casserole (128F - Hot Holding) held under 2 hours - operator chose to discard. Corrective Action Taken Warning

Intermediate - Equipment drain line draining into handwash sink. At front bar. Warning

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 copy to operator. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cooked ribs 47F 11:55 3.0 hours remaining to reach 41F recheck 20 mins 47-48F; shrimp salad (55F - Cooling) 12:00 2 hours remaining to reach 41F; recheck 15 mins 54F - operator added ice bags to facilitate the cooking process. Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed water bottle from prep surface. Corrected On-Site Warning

Basic - Stored food not covered. Cut fruit and vegetables at front bar not covered. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At expo station - operator removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4th man station - boiled egg whites (51F - Cold Holding); cooked rice (44F-45 - Cold Holding); deviled egg filling (48F - Cold Holding), salad station - chopped chicken (59F - Cold Holding); green goddess dressing (52F - Cold Holding); Cesar dressing (52F - Cold Holding) all TCS foods not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Operator to contact technician. Corrective Action Taken Repeat Violation Admin Complaint

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. Open gallon of from 2 days prior - operator date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.operator removed open beverage from prep surface. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states all TCS foods listed below were not portioned or prepared today. grill station top unit a¿¿ overfilled containers - burgers (41F-46F - Cold Holding); sliced cheddar cheese (41F-48F - Cold Holding); cooked sirloin (42F-51F - Cold Holding); Salmon 46F - (Cold Holding); Mahi 47F -Cold Holding); 4 drawer - grilled chicken (48F - Cold Holding); corn dogs (54F - Cold Holding) Operator moved to freezer for quick chill. Operator contacted technician. Operator will implement TPHC procedures unit units can maintain TCS foods at 41f or below. Corrective Action Taken Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator replaced pulled tags. Corrected On-Site Warning

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/ JOSHUA MELICH, 03/09/2017. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from prep surface. Corrected On-Site Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw burger then touched cooked burger with same glove. 1 burger discarded. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Cleaning paper towels in contact with fresh herbs, fish and meats. Operator removed all paper towels. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw burger then touched cooked burger with same glove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station - grilled TriTip (41°-62°F - Cold Holding), overfilled container less than 4 hours - expo station - boiled eggs (62°F - Cold Holding); sour cream (58°F - Cold Holding); butter (53°F - Cold Holding) not portioned or prepared today- operator states held under 4 hours - moved to freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - pantry station - chopped tomatoes (58°F - Cooling); cut romaine (53°F - Cooling); chopped eggs (54°F - Cooling) 2:15pm all cooling since 11:00am recheck 20mins all temperatures stayed the same. Operator moved to freezer for to facilitate the cooling process. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed policy with operator. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Burger mix label on Salad mix container - operator removed. Corrected On-Site