RIVER CLUB

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 server touch lemon with their bare hands, educated served that lemons are actually a ready to eat food product when cut, and they should either use tongs, or a toothpick when garnishing drinks. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets in the servers area soiled, and fan guards in the walk in cooler are dusty.

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 employee touch lettuce, tomato setup with bare hands.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle to go container in semolina container. Operator removed container. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employees working beverage above make table in the server station, operator discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees working with food with no hairs restraints.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed gaskets wet nesting on containers on storage. Observed plastics storage containers wet nesting on storage shelf in dish area. Operator removed for drying. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table. Operator moved sanitizer bucket. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of sliced black olives dented on the seam. Operator segregated can to be returned. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to floor mixer. Operator replaced towels. 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 employee washing cut lettuce in sink without gloves on explained to them the importance of wearing gloves when handling ready to eat food, employee washed hands put on gloves and re washed the lettuce. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 45°F, meatloaf 47°F , rice 45°F etc in reachin cooler by cookline, food moved to other coolers Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink.

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

Basic - Food stored on floor in dry storage area

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator opened bags Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 45°F in reachin cooler across from cookline. Product moved to other coolers for cooling and cold holding Corrective Action Taken

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Across from cookline Corrected On-Site