RIVIERA RESTAURANT

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. For reach in cooler by toast bread station. Warning - From follow-up inspection 2022-09-21: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 200ppm. Discussed with operator that the sanitizer was to strong.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash dishes and did not wash hands while touching clean dishes. Discussed with operator the importance of washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat ham In walk in cooler. Observed employee move ham away from raw eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 1/2 lbs of pastrami at 46 °F held over 24 hours in reach in cooler. Observed cut turkey 0.75 at 46 °F, held over 24 hours. Operator stated did not take any temperatures of both food items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 1/2 lbs of pastrami at 46 °F held over 24 hours in reach in cooler. Observed cut turkey 0.75 at 46 °F, held over 24 hours. Operator stated did not take any temperatures of both food items. Cold holding reach in cooler: Cold holding: pepper jack 50 °F, Swiss provolone 45 °F, cheddar 50 °F, inspector advised operator to place in freezer. 2nd at 9:55 am pepper jack 43 °F, Swiss 43 °F, provolone 43 °F. Corrective Action Taken

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. Observed employee mark time on eggs and waffle batter 7:00 am to 11:00 am. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut boards soiled. On prep line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef not date marked in reach in cooler.

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee Coffee cup by meat slicer. Observed employee remove item from prep table. Corrected On-Site

Basic - Food stored on floor. Observed cooked potatoes on floor in pots in kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed employee remove water and utensil.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled by kitchen entrance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee Employee drink in reach in cooler on cooks line. Observed employee remove.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook cracked raw shell eggs and then handled clean dish without changing gloves. Discussed with operator about proper hand washing and gloves changing procedures. Cook washed hands and changed gloves at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties 112 °F hot holding on griddle at the cook line. Operator reheated to 168 °F at time of inspection. Corrected On-Site

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

Basic - Equipment in poor repair. Reach-in cooler gaskets torn at the cook line.

Basic - Food stored on floor. Observed a box of raw shell eggs stored on the floor in walk-in cooler. Operator moved to shelf. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks stored in tall reach-in cooler at the cook line. Operator removed drinks. Corrected On-Site

Basic - Stored food not covered. Cooked beef in walk-in cooler. Operator covered. Corrected On-Site