RIVERSIDE CATERING & MARKET

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Broth 45F, bottom of True cooler overnight. Operator discarded. - butter packets returned to kitchen following an event 62F. operator discarded. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Approximately 10F off Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephen Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Top of cooler Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephen Warning - From follow-up inspection 2025-03-17: Time Extended - From follow-up inspection 2025-03-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Butternut squash soup cooling overnight 47F at the edge to 49F in the middle. Cooling in large pot, bottom of True cooler

High Priority - Raw animal food stored in same container as ready-to-eat food. Visibly undercooked shrimp mixed with cooked shrimp. Operator discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over cut lettuce. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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/ Stephen

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Only available bleach is for laundry and household use Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

High Priority - Food with mold-like growth. See stop sale. Shredded mozzarella

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. Shredded cheese

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. uncovered drink on coffee table next to prep Corrected On-Site

Basic - Single-service articles improperly stored. Bag of containers on the floor in the hallway Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk dressing brought to an event in refrigerated bag and then stored in refrigerator during event 56F - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases on the floor in the hallway - From follow-up inspection 2023-12-28: Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Plastic container of roasted red tomatoes swollen/under pressure.

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. Temp employees who serve

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef from Friday and goat cheese mix from 2 days ago

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink. Discussed with employee

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill pot. Discussed with employee.

Basic - Single-service articles improperly stored. Paper towel cases Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature. - Marinara in the prep sink - cooked beef on the prep table. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table Corrected On-Site

High Priority - Container of medicine improperly stored. Ibuprofen and band aids over souffle cups Corrected On-Site

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/ Randy

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and another bottle, left behind from hood cleaners per operator.