ANA'S BY THE RIVER

Observed multiple hand sinks not accessible for employee use during inspection. Hand sink at dining waitress area was blocked with boxes. Employee restroom had no running water due to plumbing issues with faucet. Corrective Action: CFSM was notified. Employees relocated boxes so that hand sink at waitress station was accessible. Licensed plumber will be contacted for repairs to hand sink faucet at employee restroom. This will be rechecked.

Observed scoops without handles stored in various food items throughout kitchen. Corrective Action: CFSM was notified. All unapproved scoops will be removed, discarded and replaced with proper scoops with handles.

Observed broken handle on large 3 door reach-in cooler. Observed condensation leak with water accumulation in 2 of 3 reach in coolers at main kitchen.
Corrective Action: Discussed with CFSM. Licensed professional will be contacted for service and repairs of all coolers. This will be rechecked.

Improper cooling of potentially hazardous, TCS foods observed in main reach-in cooler during inspection. Multiple previously cooked food items stored in tightly sealed containers measured above 41 degrees after over 12 hours in cooler. Soup- 48 degrees, Chicken Wings- 47 degrees, Rotini Pasta- 46 degrees, Linguini Pasta- 45 degrees, spaghetti- 44 degrees, and Pork BBQ- 43 degrees. Corrective Action: CFSM was notified. All improperly cooled food items were found to be stored in cooler over 12 hours and were discarded. Employees were educated on proper cooling of TCS foods within 6 hours using the 2 step method. Foods to be cooled should be separated into small portions and shallow, uncovered containers in ice baths to allow proper cooling to 41 degrees.

Observed multiple sanitizer buckets stored on the floor in main kitchen area. Observed used wiping cloths stored on shelves or counters between uses. Corrective Action: CFSM was notified. Sanitizer buckets were moved to shelves off the floor. All wiping cloths were placed fully in the sanitizer solution.

Observed damaged gaskets on salad prep cooler in main kitchen. Observed broken handle on large 3 door reach-in cooler. Corrective Action: Discussed with CFSM. Gaskets will be ordered and installed. Door handle will be replaced by licensed technician. This will be rechecked.

Observed accumulation of condensation at bottom of salad prep cooler and sandwich prep cooler in main kitchen. Corrective Action: CFSM was notified. Licensed professional will be contacted for repairs and service of both units. This will be rechecked.

Observed black buildup on interior food contact surfaces of ice machine. Corrective Action: CFSM was notified. Employees were assigned to clean and sanitize these areas. Ice machine will be completely drained, cleaned and sanitized at close of business. This should be done frequently to prevent buildup.

Observed dishwasher not operating properly. Sanitizer measured at 0ppm chlorine after running several cycles. Sanitizer was also primed multiple times. Corrective Action: CFSM was notified. Licensed professional will be contacted for immediate service of dishwasher. 3 compartment sink must be used for manual washing and sanitizing of dishes. Employees were instructed not to use this unit until properly serviced and re-checked by Health Dept to ensure final rinse at 50ppm chlorine.

Observed standing water and black buildup on bottom of beverage cooler at front kitchen area. Several food items stored in contact with black buildup on the bottom of this cooler such as desserts in to-go containers, gallons of milk, and bottled drinks. Corrective Action: CFSM was notified. All food items were removed from this unit. No direct contamination of food was observed. All desserts were discarded, outer surfaces of drink containers were cleaned and sanitized. Employees were instructed not to use this unit for food storage until it has been properly cleaned, sanitized, and serviced to eliminate standing water. This will be rechecked.

Observed multiple sanitizer buckets stored on the floor in main kitchen area. Observed used wiping cloths stored on the counter top between use. Observed in-use wiping cloth partially hanging out of the sanitizer bucket near salad prep area. Corrective Action: PIC was notified. The sanitizer buckets were moved to shelves off the floor. All wiping cloths were placed fully in the sanitizer solution.

Observed current inspection report not posted in public view. Corrective Action: PIC notified. Current inspection report was posted as required.

Observed permit not posted in public view. Corrective Action: PIC notified. The permit was posted as required.

Observed scoops without handles stored in dry food items in main kitchen. Corrective Action: CFSM was notified. All unapproved scoops will be removed, discarded and replaced with proper scoops with handles.

Observed damaged or missing gaskets on all reach in coolers in main kitchen. Observed broken handle on large 3 door reach-in cooler. Corrective Action: Discussed with CFSM. Gaskets will be ordered and installed. Door handle will be replaced by licensed technician. This will be rechecked.

Observed standing water in bottom of reach-in cooler at salad prep station. Observed leak from top of large 3 door reach-in cooler. Corrective Action: CFSM was notified. Work orders will be submitted to have both coolers serviced and repaired by a licensed professional. This will be rechecked.

Improper cold holding of potentially hazardous, TCS food items above 41 degrees observed during inspection. Chopped Tomatoes- 54 degrees and Sliced Lettuce- 59 degrees in container on prep table at grill. Multiple made-in-house sauces stored at room temperature on prep top sandwich cooler. Honey Mustard- 61 degrees and Thousand Island- 63 degrees. Corrective Action: CFSM was notified. All out of temp TCS food items were found to be less than 2 hours old and were placed back in reach-in coolers for rapid cooling to 41 degrees. Employees were instructed to maintain all TCS foods at 41 degrees or below at all times.

Improper cooling of potentially hazardous, TCS foods observed in main reach-in cooler during inspection. Tightly sealed container of fettucine noodles measured at 90 degrees. Sealed container of tri colored rotini noodles measured at 61 degrees. Corrective Action: CFSM was notified. Spaghetti noodles were found to have been cooked over 2 hours earlier and were discarded because they had not cooled to 70 degrees as required. Rotini noodles were cooked approximately 2 hours earlier and were placed uncovered in the freezer for rapid cooling to 41 degrees. Employees were educated on proper cooling of TCS foods within 6 hours using the 2 step method. Foods to be cooled should be separated into small portions and shallow, uncovered containers to allow proper cooling to 41 degrees

Observed black buildup on interior food contact surfaces of ice machine. Corrective Action: CFSM was notified. Employees were assigned to clean and sanitize these areas. Ice machine will be completely drained, cleaned and sanitized at close of business. This should be done frequently to prevent buildup.

Observed black buildup on dispensing nozzles of customer beverage station. Corrective Action: CFSM was notified. Employees were assigned to clean and sanitize nozzles. This should be done daily to prevent buildup.

Observed large containers of raw chicken breasts stored on top of dishwasher with clean dishes stored inside. Observed food workers preparing multiple containers of chicken in dish room where clean dishes are stored. Observed multiple containers of used dry batter for food stored on shelves with clean dishes. Corrective Action: CFSM was notified. Employees were stopped immediately from all food prep and battering in dish washing area and all food items were removed. All potentially contaminated dishes and surfaces in dish room were cleaned and sanitized.

Observed spray bottle of unknown cleaning chemical stored on top of prep top sandwich cooler. Corrective Action: CFSM was notified. Spray bottle was relocated to designated area away from food and food prep surfaces.

Observed chlorine sanitizer concentration for cloth bucket in kitchen area too strong. Bucket was measured at > 200 ppm chlorine. Corrective Action: CFSM was notified. All cloth buckets were changed out and adjusted to 100ppm chlorine as required.

Observed multiple commercially prepared food items throughout facility with expired dates. Cottage Cheese Use By: 12/10/23, Buttermilk Use By: 11/15/23, and Potato Salad Use By: 12/17/23. Corrective Action: CFSM was notified. All expired food products were discarded.

Observed various individual sauces in reach in cooler with no label for identification. Observed various bottles of made in house sauces at prep top sandwich station with no name labels. Corrective Action: CFSM was notified. Employees were assigned to label all sauces and bottles according to their common name.

Observed standing water in bottom of reach-in cooler at salad prep station. Corrective Action: CFSM was notified. Work order will be submitted to have cooler serviced and repaired by a licensed professional. This will be rechecked.

Observed damaged or missing gaskets on all reach in coolers in main kitchen. Observed broken handle on large 3 door reach-in cooler. Corrective Action: Discussed with CFSM. Gaskets will be ordered and installed. This will be rechecked.