HISTORIC RIVERVIEW LLC DBA SEAGLE'S

Raw chicken over raw crab cake, raw fish, etc./Instructed to store according to cook temps with raw chicken on the bottom

Sauce cooler holding sauce temp at 58F/PIC knew to discard because cooler is broken and night shift forgot to refill ice baths inside cooler/Instructed to not use for overnight storage unless repaired and holding food at 41F or below, Milk wash sitting out at room temp along with chicken batter at fryers/Instructed to discard

Baked potatoes being held at 132F in oven turned off/Instructed to reheat them to 165F within next hour or discard them/ Food temp for hot hold must be at 135F or above

Employee cup with no lid stored in prep area/Discarded and instructed to have a lid and a straw and store away from food

Observed multiple foods in coolers uncovered when not in use and not cooling/Instructed to cover when not in use

Can opener blade with debris present on blade/Clean after use

Bottles of cleaner and insect spray stored with food and food service items/Moved, Bottle of cleaner not labeled with common name/Label

Multiple bilk containers not labeled with common name of food/Label

Bilk food containers stored on floor/Store 6" off of the floor, Opened bags of food not sealed in storage when not in use/Use sealable containers to prevent pest entry

Debris build up on equipment and bulk containers/Clean, Rusted shelving and freezer lid present/Refinish and clean, Ice build up in chest freezer/Defrost and clean

Ceiling tiles stained and dusty/Replace or clean as needed, Walls with splatter, holes, mold and gouges/Clean and repair as needed, Grease and debris build up under and around equipment/Clean

Bowls used as scoops/Use scoops or spoons with handles and store with handle up out of food

At time of inspection, no sanitizer registering in the warewashing machine. CA: PIC set up the three-compartment sink to use for washing, rinsing, and sanitizing dishes/equipment. PIC states a new dish machine is expected to be purchased. Use three-compartment sink, until the current machine is repaired OR the new machine is installed.

At time of inspection, observed a container of marinara that had just begun the cooling process, with the lid tightly sealed. COS: PIC loosely covered the container, to allow the heat to escape and the marinara to cool more quickly.

At time of inspection, observed a drinking cup being used as a scoop in a large bin of sugar. COS: PIC removed the cup. A scoop with a dedicated handle must be used, and the handle must not contact the food product.

At time of inspection, observed damaged/stained baseboards/walls, as well as stained ceiling tiles. Repair/replace ceiling tiles and baseboards. Repair scuffs/holes in walls.

At the time of inspection observed front reach in cooler at 50°F. COS: By removing the TCS foods. CA: Do not use the cooler for TCS foods until able to maintain 41°F or below (repair/replace)

No sanitizer registering at dish machine in use/Corrected and bottle replaced

Bottles of Windex not labeled with common name of chemical and stored on sealed cracker and ranch packets/Moved to designated chemical are with dirty dishes

Ice bath only has ice on bottom of prepped food containers causing food temp at top of container to be > 41F/Corrected and brought ice level up around food containers to near food line with a slurry bring in food temp down significantly quickly

Thawing fish in wash sink in standing water/Moved to sanitize end of 3 compartment and instructed to sanitize wash side and keep water running during thaw

No thermometer in cooler at server area/Replace

Prep top cooler with significant leak inside/Repair

Debris build up on equipment/Clean, Rusted shelving present/Refinish and clean

Walls with stain, gouges, scuffs and holes/Clean, patch and repair as needed, Grease build up under and around equipment/Clean, Grout low in kitchen causing water to pond/Repair

Employee purse and jacket stored on food boxes/Moved, Light blown in dry storage/Replace