RIVERSIDE CAFE ON THE RIVER

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. Operator informed employees of new process and to correct. Information handout provided to operator. Corrective Action Taken

Basic - Food stored on floor. Stored on floor of dry storage shed. Operator will use plastic pallets to raise items.

Basic - Single-service articles improperly stored. Stored on floor of dry storage shed. Operator will use plastic pallets to raise items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slushy machine in bar area has slime like build up on nozzle, build up observed on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Bottle brush and sponge stored in sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottles next to hand wash sink in waiter area and an unlabeled spray bottle by 3 compartment sink in kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor in dry storage area. Repeat Violation

Basic - Ice bin drain in bar area draining very slow.

Basic - Single-service articles improperly stored. Single service items stored on floor in dry storage area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Unlabeled bottle with white substance in waiter area. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed milk open without a date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with soap next to handwashing sink by cook line.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. On container shelves over prep sink.

Basic - Equipment in poor repair. Observed walk- in freezer gaskets in disrepair. Observed gaskets in disrepair in reach- in cooler in waitress area.

Basic - Food not stored at least 6 inches off of the floor. Observed bread in containers stored on the floor next the door that goes to walk-in cooler. Operator corrected and moved to appropriate location. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil on floor next to upright cooler. Operator corrected during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sugar container with slime - like substance.

Basic - Old labels stuck to food containers after cleaning. Observed on container lid in dish area.

Basic - Single-service articles improperly stored. Observed to go containers and lids stored on the floor in dry storage area operator moved off of floor to proper location. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container with sugar not labeled. Operator corrected during inspection. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish at 70 degrees less than 4 hours. Put in reachin cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Incorrect test kit.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in kitchen area. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer chlorine 0ppm. Corrected to chlorine 100ppm during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed multiple bottles of spices and bottle of soap without labels. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab dip 48F in reach in cooler at front line at 12:30. Per operator held since 10:00 and stored dip in walk in cooler. Down to 45F at 1:00. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris in soda nozzles at soda machine in server station and on can opener at kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket stored in hand wash sink at cook line.

Basic - Walk-in cooler floor has accumulation of soil residues. Repeat Violation

Basic - Waste line missing at soda gun holster at bar area.

Basic - Working containers of food removed from original container not identified by common name. Observed seasoning, water, and margarine not labeled at cook line.

Portable fire extinguisher gauge in red zone outside kitchen exterior door leading to walk in cooler. For reporting purposes only.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - No soap provided at handwash sink,men's restroom.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese grits and potato salad held over 24 hours with no date marked. Employee placed dates on the food items. Corrected On-Site

Intermediate - bottle containing toxic substance not labeled in the men's restroom. Observed spray bottles not labeled kitchen area.

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler.

Basic - Food stored on floor. Observed cooking oil on the kitchen floor. Observed bag onions and potatoes on the walk in cooler floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. Employee placed sign at the hand sink. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues by three compartment sink.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed hand soup stored in squeeze bottles at hand-wash sinks at cook line and server area. Manager labeled bottles during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed doors leading to walk in cooler soiled with grease/food debris substance.

High Priority - Container of medicine improperly stored. Open bottle of Advil on shelf above prep counter.

High Priority - Employee washed hands with no soap.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over hush puppy mix

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ric potatoes salad 49F, Coleslaw 48°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato's salad 49F, Coleslaw 48°

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb located near hws without back flow preventer.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 CS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hws hot and cold handles soiled heavily.

Basic - Bowl or other container with no handle used to dispense food. Scoop in rice bowl with no handle in bottom of cook line.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Coleslaw 48F, potato salad 49F, Evidence of by held in units held in unit over 4 hours.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cans of soda on prep counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone and pack of cigarettes on counter.

Basic - Equipment in poor repair. Glass turn table broken. Using as timer for wings

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade bags with vegetables stored in them in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine next to bar with mold like substance.

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/.

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. Observed Employees with no illness form or food employee training card.

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. Observed tuna stored thawed in ROP bags with no hole to allow air to escape.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash in waitstation used as dump sink.

Intermediate - Wild birds or squirrels present on ground/table/chairs/railings in outside dining room/bar. Observed wild birds presented in bar area where hot sauce bottles and napkins are present.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense cooked rice in reach in cooler.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching hush puppy batter in reach in cooler.

Basic - No handwashing sign provided at a hand sink near cook line used by food employees.

Basic - Single-service articles improperly stored on floor in dry storage area.

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed multiple food items in reach in cooler nearby entrance to kitchen from the waitstation since yesterday 1-3-22 cold held above 41F today 1-4-22 at 10:30am: Coleslaw 60F, shrimp 62F, Cut tomatoes 61F, pangas fish 65F, bacon 63F, grouper 62F. See stop sale. Warning - From follow-up inspection 2022-01-05: Reach in cooler still in disrepair. Time Extended

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. Kitchen and wait staff. Repeat Violation