RIVERFRONT CAFE

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mushrooms (47F - Cold Holding); crab meat (45-46F - Cold Holding); ham (47F - Cold Holding); diced ham (47F-49 - Cold Holding); meatloaf (49F - Cold Holding); raw beef (51F - Cold Holding) inside cooler behind grill and in back storage area. Units heavily loaded restricting air circulation to bottom of units. Some tcs food up front is on ill advised side door location of household grade refrigerator. Advised to lessen load and monitor unit for stable internal temperatures of 41F or below. Next day callback inspection required to verify compliance.Warning Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. -single service butter Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair. -broken floor tile

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -top interior section of microwave on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/cabinets in front area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies around beverage station out in server area -1 fly on cook line landed on bread Warning

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw ground beef stored above raw eggs Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. -1 rodent dropping on top of electrical box inside meter room/dry storage room. -2 rodent droppings on floor next to/around water heater. Manager cleaned up during inspection. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -fly landed in open bread Warning

Basic - Bowl or other container with no handle used to dispense food. -inside bulk container on top of fridge in server area

Basic - Carbon dioxide/helium tanks not adequately secured. -1 tank unsecured inside dry storage

Basic - Floor soiled/has accumulation of debris. -under cook line

Basic - Food not stored at least 6 inches off of the floor. -case of shortening

Basic - Hole in or other damage to wall/ceiling. -dry storage/meter room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -decoration above soda dispenser/coffee machine. Dust build up

Basic - Storage of booster seat in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -child seat stored on top of case of potato chips in drynstorage

Basic - Stored food not covered. -iced tea container in sever station

Basic - Working containers of food removed from original container not identified by common name. -white substance in server area on top of fridge

Flammables stored/debris present in front of meter. For reporting purposes only. -plastic chair, cardboard boxed food product in dry storage stacked in front of electrical boxes

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. 0-25ppm. Manager stated calling service provider. Advised to set up sanitizer in 2 compartment sink if dish machine is not adequately functioning between 50-100ppm Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee washing dishes/cleaning dish area surfaces did not wash hands prior to handling clean dishes from dish machine. -Employee switched from working with raw food to ready-to-eat food without washing hands. Warning

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. -employee handled bread with bare hands -manager corrected employee during inspection Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -sleeves of raw beef stored above raw bacon inside cooler in back, dripping Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -bread handled by employee with bare hands who immediately prior handled raw beef. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -cooked potatoes above grill, manager added time marking back to container from 1130 -raw shell eggs on line, manager added timeCorrected On-Site Corrected On-Site Warning

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -chicken salad

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. See stop sale. -chicken salad, date could not be determined

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee using 2 compartment sink using sponge during hand wash. -manager corrected employee in training during inspection Corrected On-Site

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. -raw fish thawed inside packaging bearing marks requiring to be thawed outside of packaging. Advised to cut holes/cut open packaging prior to being fully thawed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack stored on shelf with canned food in dry storage room

Basic - Food not stored at least 6 inches off of the floor. -fryer oil, dry storage room

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Open dumpster lid.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. -window with gap near station with hot holding up front

Basic - Utensils/pans in poor condition. -broken stainless bowl stored on top of fridge

Basic - Wet mop not stored in a manner to allow the mop to dry in a sanitary location. -mop drying outside against fence

Flammables stored present in meter room. For reporting purposes only.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored with bread, produce inside cooler

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage patties, cooked onions, cooked mushrooms, diced ham in small cooler on cook line 47-55F. Manager states unit has been freezing over, see stop sale Warning

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 milk

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -written plan is on site missing information for items used, time markings are in use during inspection Warning

Basic - Bowl or other container with no handle used to dispense food. -Portion cup, sugar container

Basic - Floor soiled/has accumulation of debris underneath equipment

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.

Basic - Food stored on floor. -fryer oil in dry storage

Basic - In-use tongs stored on equipment door handle between uses.