RCC POOLSIDE BISTRO

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation on cook line. Warning - From follow-up inspection 2026-05-11: Employee with no hair restraint Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning - From follow-up inspection 2026-05-11: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 3 #10 cans of roasted red peppers and 1 # 10 can of pizza sauce with severely dented rims.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ponzu tuna not correctly identified with consumer advisory.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Food stored on floor. Observed boxes of raw beef in freezer and container of raw chicken in walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of bread crumbs in back area by exit door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill and fryers in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in container in triple sink improperly thawing.

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. Mahi was observed in the walk-in cooler still in package and beginning to thaw. Product was still frozen, so recommended to Operator open packages for food safety. Employee opened all packages. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill sanitizer bucket at the hand washing sink next the dish washer.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above prep table in kitchen.

Basic - Equipment in poor repair. Observed reach-in cooler across from pizza maker gasket torn.

Basic - Food stored on floor. Observed boxes of food on floor in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko and flour.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding); sliced turkey (50F - Cold Holding). Items were all located in the reach-in cooler to the side of the cook line. Chef discarded all Time/Temperature Controlled for Safety Food immediately. Corrected On-Site

Intermediate - Spray bottle containing blue toxic substance not labeled at the bar.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch pants with gloves and begin to handle olives without changing gloves. Discussed with employee proper glove usage before contact occurred, operator discarded soiled gloves and replaced with clean gloves before touching food. Corrected On-Site

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. Observed in salad station employee handle greens with bare hands. Operator donned gloves before continuing to handle foods. This is a repeat violation from 8/17/2022 Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ready-to-eat cooked chicken wings in freezer, no longer commercially packaged. Operator rearranged freezer for proper food protection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach-in cooler top:; cooked beans (45F - Cold Holding); shredded cheddar cheese (49F - Cold Holding); cut tomatoes (50F - Cold Holding); feta (48F - Cold Holding); cooked corn (49F - Cold Holding) for three hours per operator. Operator removed metal buffer preventing air flow for quick cooling. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen soiled with accumulation of dust.

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 in cook line reach-in cooler drawers.

Basic - Equipment and utensils not properly air-dried - wet nesting near triple sink.

Basic - Food stored on floor. Boxes vegetables stored on floor under shelving in walk-in cooler.

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 handled buns coming out of toaster not to be further cooked without gloves. Operator donned gloves before continuing food prep. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw ground salmon Pattie's, not commercially packaged. Operator moved chicken to bottom shelf for proper storage storage. 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. Ham, cooked turkey, cooked corned beef between 1 and two days opened per operator no date mark. Operator labeled all opened deli meats. Corrected On-Site

Basic - Single-service articles improperly stored. In service station, two boxes single service cups stored on floor.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 156F) using probe thermometer run three time through machine. Operator set up manual sanitation in three compartment sink. Triple Sink (Quaternary 300ppm). Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door to kitchen

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made ranch dressing containing buttermilk no label in reach-in cooler to left of cook line, per operator prepared 2 days ago. Oper labeled with date mark. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in bar area 79F after running for 5 minutes. Handwash sink in service station 92F after running for 5 minutes. Handwash sink next to three compartment sink 82F after running for 5 minutes.

Basic - Carbon dioxide/helium tanks not adequately secured outside of back door to kitchen.

Basic - Food stored on floor. Boxes of raw meat stored on floor of walk-in freezer.

Basic - Insect control device installed over food preparation area. Insect control device installed over prep table on back prep line.