RIVIERA CO CLUB REST

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. -opened package of hot dogs in reach in cooler not dated.

Intermediate - Oyster tags not marked with last date served. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -operator posted sign. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice machine.

Basic - Floor soiled/has accumulation of debris. -grease/food debris under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -heavy grease buildup on side of stove.

Basic - Reach-in cooler interior (cook line reach in cooler) has accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris behind toasters at cookline line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded potatoes at cookline at 79°f. Out of cooler 1.5 hours. Operator moved back to cooler.

Intermediate - Ambient air thermometer in true brand cooler not accurate within plus or minus 3 degrees Fahrenheit. Corrected On-Site

Intermediate - No soap provided at handwash sink in bar area.

Basic - Floor soiled/has accumulation of debris at end of cookline.

Basic - Ice machine interior soiled.

Basic - Wall soiled with accumulated grease, food debris at cookline.

Basic - Working containers of food removed from original container not identified by common name. -containers with flour/breading in prep area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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. -deli meat in walk in cooler.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris at cook line.

Basic - Working containers of food removed from original container not identified by common name. -container of sugar not labeled.

High Priority - Raw chicken over raw fish in reach in cooler. 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. Feta cheese at 49°f in refrigerator door. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese at 49°f in refrigerator door. In cooler overnight. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar. Corrected On-Site

Intermediate - No soap provided at handwash sink in bar. Corrected On-Site

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

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. Repeat Violation

Basic - Ice buildup in reach-in freezer.

High Priority - Employee cracked raw shell eggs and then handled clean plates without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham at 50°f in true brand cooler (glass doors). In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Egg mix at 47°f in top area of reach in cooler. Advised operator to place egg mix in a container below the fill line. -sliced ham at 50°f and sausage at 46°f in glass front cooler.

High Priority - Vacuum breaker missing at hose bib at utility 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/

Basic - Carbon dioxide tanks not adequately secured.

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.

Basic - Ice buildup in reach-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Case of cups in dry storage area.

Basic - Wall soiled with accumulated grease at end of cookline.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Corrected On-Site

High Priority - Evidence of mop/cleaning wastewater dumped onto ground.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped tomato at 48°f in top area of reach in cooler. Advised operator to place container below fill line.

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.

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.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Ice buildup in chest freezer.

Basic - Interior of chest freezer lid in disrepair/has exposed insulation.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 102°f at cookline. Operator put back on grill. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 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. Ham in walk in cooler. Corrected On-Site

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.

Basic - Ice buildup in cheese freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

High Priority - Raw shell eggs stored over honey mustard containers in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham at 47°f in top area of reach in cooler. Advised operator to remove from plastic bowl and place below fill line.

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. Sliced ham in glass door reach in cooler.

Basic - Lights in dry storage not shielded.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Basic - Working containers of food removed from original container not identified by common name. Container of flour at cookline.