RIVER GRILLE LLC

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits at 126°f. In warmer less than 1 hour. Operator began reheating process.

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

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

Basic - Floor tiles in disrepair at cook line.

Basic - Floors not constructed to be easily cleanable. -deep grout lines in several locations.

Basic - Single-service articles improperly stored. -case of soufflé cups stored on floor.

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. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. -grits reheated to 126°f. Operator placed back on stove to continue reheat. Corrective Action Taken Warning

Basic - Food storage container lid cracked. Warning

Basic - Nonfood-contact surface soiled. -grease buildup on sides of oven and fryer. Warning

Basic - Single-service articles, stirrers, stored below soap dispenser exposing the items to drips from people's hands. Warning

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. Raw shrimp and fish at 45°f in reach in cooler drawer. Operator added ice bags. Corrective Action Taken

High Priority - 1 Live, small flying insects in kitchen.

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. -hot dogs in top area of reach in cooler at 53°f. Hot dogs stored above fill line of container. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs in top area of reach in cooler at 53°f. Hot dogs stored above fill line of container. In cooler overnight.

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. -hot dogs in walk in cooler.

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

Basic - Carbon dioxide tanks not adequately secured in liquor storage room.

Basic - Floors not maintained smooth and durable. -deep grout lines at cookline.

Basic - Food stored on floor. -bags of breading in dry storage area.

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. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on microwave door handles.

Basic - Reach-in cooler shelves with rust that has pitted the surface, artic air brand cooler next to breading station.

High Priority - Container of medicine improperly stored. Corrected On-Site

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. Hot dogs at 45°f in reach in cooler.

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. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to dispense spices.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair, lid to ice machine by bar area not securely attached.

Basic - Food storage container lids cracked or broken in walk in cooler.

Basic - Food stored on floor, bags of batter in dry storage room.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in servers area.

Basic - Floor tiles missing and/or in disrepair.broken floor tiles by fryers at end of cookline.

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Hand wash sink in bar area soiled with mold like substance.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked mashed sweet potatoes at 48°f in reach in cooler. Cooked and placed in reach in cooler last night.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked mashed sweet potatoes at 48°f in reach in cooler. Cooked and placed in reach in cooler last night.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish dip in reach in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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 - Floor tile missing at cookline.

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

Basic - Wall soiled with black mold like substance behind dish machine.