4RIVERS SMOKEHOUSE

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Manager unable to provide records prior to December No cooling recorded for baked beans and green beans on 2-5-2026 Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink next to cutting board on to go area. Removed Corrected On-Site** Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee touching brisket with out wearing a hat or hair net. Hat placed on head. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on sand fry area has debris Warning

Basic - Working containers of food removed from original container not identified by common name. Bulk sugars and flour no label Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home made ranch dressing kept cold holding overnight on reach in cooler located on prep area with temperature abuse of if 54F . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 54F kept overnight in reach in cooler on to go area . Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits kept on steam well in to go area for less than 4 hrs with temperature abuse of 113F. Ask operator to reheat 165F Corrective Action Taken** Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer located on dry storage dirty last used last night . Corrected On-Site Warning

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Baked beans , collard greens, corn , pulled chicken prepared on Saturday and Sunday and no cooling logs available . Sweet potato casserole prepared Wednesday and no cooling logs available . Not following Haccp plan Repeat Violation** Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around kitchen Mold like substance on vent located on dish area . Repeat Violation Warning

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. Reach un cooler in to go area in were dressings are kept. 56F Warning

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored over to go cups on to gonarea Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working with smoker and wings while wearing a watch Corrected On-Site Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on reach in cooler located in cook line has debris Corrected On-Site** Corrected On-Site Warning

Basic - Open condiments provided for self-service not properly protected. Bottles of sauces located in outside searing area not protected from pest or dust. Warning

High Priority - Cook-chill or sous vide reduced oxygen packaged food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Bags of cooked chili kept cooling overnight via barrel method , cooling on walk in cooler with temperature of 47F. Bags of green beans kept cooling overnight on walk in cooler m cooling via barrel method with temperature of 46F. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bags of reduced oxygen packaging containing green beans and chili . Kept cooling overnight via barrel method with temperatures of 46F and 47F degrees. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bags of reduced oxygen packaging with green beans cooling overnight with temperature of 46F, bags of chili kept cooling overnight with temperature of 47F . Both kept cooling on walking cooler via barrel method. Warning

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Only wing and ribs cooling logs available . Warning

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Stained ceiling tiles in prep area. Mold like substance on ceiling tiles located on dish area Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on to go area while wearing a watch . Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee removing and placing food on smoker with. O bared guard. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on vent located on dry storage. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler located in middle line . Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Observed ribs wrapped in tin foil in walk in cooler 86F at 2:10pm. Per operator ribs were put in cooler at 11:30am. Advised operator to uncover and put ribs on sufficient ice bath and in freezer for immediate temperature recovery. Opererator uncovered and put in walk in cooler. Temped again at 3:30 ribs 61F. -Observed corn and beans cooling in insufficient ice bath. Corn had time stamp of 11:30am temperature was 72F and beans 11:54am temp 75F. Advised to put on sufficient ice bath for immediate temperature recovery re checked at 3:30. Temperature range for both products was 43-45F.. Corrective Action Taken Warning

High Priority - Dented/rusted cans present. See stop sale. Jalapeño peppers can 6lb

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (122F - Hot Holding); Mac n chees 111F - Hot Holding) in steam well at drive thru prep area. Less than 4hrs.mAdvised operator to immediately reheat to 165F for temperature recovery. Went to recheck temps, items already sold. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. In flour container Corrected On-Site

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in beans. Operator immediately removed Corrected On-Site