RIVER CLUB

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Undercooking salmon now, provider emails letter Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaners by to go containers, shelf on counter by hand sink at front cook line, manager moved it Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Unwrapping foods at buffet, fake nails, explained to her and she got gloves Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in banquet server area upstairs, manager brought some Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked potatoes taken out on Saturday, employee labeled them Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Yellow and blue, by dish machine, employee wrote cleaners Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by dish machine, manger inverted them Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard, Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents with black build up in walk in cooler, employee cleaned them Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad prep cooler with rust on shelves

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hanged it Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On salad station, placed in sanitizer Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm by cook line, employee made new solution, 300 ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Bags with clean linens on floor by back cook line, manager placed the, on shelf

Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, upstairs banquet server area, manager labeled it sugar Corrected On-Site

High Priority - Container of medicine improperly stored. Omelrazole on shelf above prep table, back prep area by slicer, employee moved it to bottom shelf Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers on shelf above raw potatoes in upright cooler at front cook line, employee rearranged Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above raw fish in upright cooler at front cook line, employee rearranged Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter and on prep sink faucet at front cook line,

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green build up around nozzles, server area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard made on Saturday in 2 different walk in coolers, milk in bakery walk in cooler, employee dated them Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. One at bar not secured

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tile dusty above storage shelf at back prep area by prep sink

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf by dish machine, also on shelf in upstairs little server room Repeat Violation

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, employee punctured them, explained new rule for January

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, back cook line area Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook mixing grits at cook line doesn't have beard guard Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks cooking without hair restraint, back cook line Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in bakery area is soiled

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room, packet of lids open, mop sink room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with green build up in produce walk in cooler, also dust on vent in bakery walk in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked veggies on ice, employee placed bag of ice on top, got to 40f, manager has 4 hrs procedure, talked about adding them there Corrected On-Site Repeat Violation Admin Complaint

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. Canned peas opened 2 days ago, custard made here yesterday morning, manager, wrote dates on Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Got towel wet, explained to him and he stopped Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in upstairs banquet kitchen, manager placed some Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates in storage, manager inverted the top one Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to food on prep cooler, employee placed on bottom shelf Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack touching clean plates, employee moved it from server area Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, he got a hat Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. By grease trap next to cook line

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By pastry area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of grease trap and garbage disposable Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in banquet kitchen Repeat Violation

Basic - Reuse of single-service or single-use articles. Placed washed strawberries on same container they came in dirty, explained to him Corrected On-Site

Basic - Stored food not covered. Sauce, manager covered it, walk in cooler Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hanged them Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Pastry area Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear then got bowl with food, explained to him and he washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs on shelf above bread and fruits in pastry walk in cooler, raw fish on shelf above rice bowls in reach in freezer, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f pasta by warmer, explained time as public health control, manager wrote time on Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and around nozzles Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Glass in hand sink at bar, removed by employee Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line by fryers, employee placed some Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer by prep sink, and bleak by triple sink, per manager Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By server area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, manager inverted them Corrected On-Site

Basic - Cloth used as a food-contact surface. Removed 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 tuna, employee puncured it Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Employee moved it Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, got one, Corrected On-Site Repeat Violation

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By triple sink Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line next to prep sink, employee placed one Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in produce walk in cooler,

Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep cooler Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Base of handle in prep sink by cook line

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, he didn't realize the line was not pulling sanitizer, 300 ppm now Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Pastry kitchen area Repeat Violation

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 grabbed bread, explained to her and she got gloves Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared raw tuna on shelf above bread, upright cooler, pre area, employee rearranged Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f fries and cooked asparagus, mgr stated is under time but no procedure available and no time, employee write time on Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaner by clean plates in dish washing area, employee moved it Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On main splitter and has to be on red side hose side

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, retest strip very dark green, cook line, employee diluted it to 300 ppm Corrected On-Site

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. Chick peas open on Monday morning, employee wrote date on Corrected On-Site

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. Emailed one Corrected On-Site

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Emailed it

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and around nozzles, server area by kitchen

Intermediate - Handwash sink not accessible for employee use at all times. With tray, hand sink by cook line, employee moved it Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Employee labeled them part cooked Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on crates, storage area

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. Employee punctured them Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean dishes in dish washing area Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board, employee moved it Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Portioning open foods, prep area, got a hat Corrected On-Site

Basic - Food stored on floor. Salt in bags for softener, in chemical/mop sink room

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By triple sink

Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by prep area, mgr placed one Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. In upright cooler in banquet kitchen upstairs

Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. 65f raw fish, employee iced them down, less than 4hrs Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Cups used as scooper in corn Starch and flour, moved Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Secured during inspection Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on prep station near dry storage Personal drink over cooler across from stove

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch while prep, removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board

Basic - Floor soiled/has accumulation of debris. Debris on floor in walk in freezer

Basic - Ice scoop handle in contact with ice. Blue ice scoop stored with handle touching ice, employee properly stored ice scoop Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at two hand sinks in kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in bakery walk in cooler is soiled with debris

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter balls (56F - Cold Holding); whipping cream (54F - Cold Holding) food items are stored in upright reach in cooler

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. Ambient temperature of reach in cooler is 57F

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board on cooks line Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan in walk-in cooler in baking area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black Cut marks on cutting board across from cooks line Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave in baking area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris on interior of reach in freezer, water in bottom of reach in cooler across from fryer