4RIVERS SMOKEHOUSE

High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Chicken at 112-122F. Operator is going to reheat chicken to 165F a then proceed to package chicken in ROP bags Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to prep station

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in server station. Per operator open a few days ago. Operator placed date. Corrected On-Site

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. 5 employees food handlers expired

Basic - Drain cover(s) missing. Mop sink, under dishwasher and pastry station

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at cook line

Basic - Employee with no hair restraint while engaging in food preparation. Employee at pastry station

Basic - Food storage container/container lid cracked or broken. Cracked lid for 3 leches mixture at pastry station. Operator discarded Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled Behind dishwasher

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at 126F per operator less than 2 hours. Operator reheated chicken to 165F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Knife and sponge inside hand wash sink at pastry station. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap hand wash station next to cook line Corrected On-Site

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. 4 employee certificates expired

Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop sugar at pastry station Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and glasses on prep shelf. Operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers at dish area. Operator removed labels. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with brown stains around prep station/smokers - From follow-up inspection 2025-02-04: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked in dish area - From follow-up inspection 2025-02-04: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line - From follow-up inspection 2025-02-04: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink at prep station - From follow-up inspection 2025-02-04: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 dented can sweet corn

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken wings over bags of okra in reach in freezer Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Outside storage reach in cooler Bread pudding 62F, cooked corn 61F for more than 4 hours per manager

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bread pudding 62F and cooked corn 61F for more then 4 hours per manager in outside storage reach in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by vacuum sealer

Basic - Bowl or other container with no handle used to dispense food. Deli container inside sugar bin in sweets station Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on top of box of sweet tea Corrected On-Site

Basic - Equipment in poor repair. Outside storage reach in cooler internal temperature 65F

Basic - Floors not maintained smooth and durable. bulging on floors In cook line

Basic - Food stored on floor. Oil container next to fryers Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water in take-out station. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in sweets station and cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in sweets area and reach in cooler in cook line soiled with food debris

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. In cook line Corrected On-Site

Basic - Single-service articles improperly stored. Box of foil container in dry storage on the floor Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tray of burnt ends from 2/7/24

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the warewash area missing paper towels

Basic - Duct tape used to repair nonfood-contact surface. Ice bin door

Basic - Floor area(s) covered with standing water. At the mop sink

Basic - Floor tiles missing and/or in disrepair. Rubber floor under the tilt skillet is ripped

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temp gauge not correct operator used a thermal tape

Basic - Light not functioning. Under the hood

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -at the dish area

Basic - Water leaking from pipe and/or faucet/handle. Faucet at the scrap sink at dish

Basic - - From initial inspection : Basic - Clean utensils or equipment stored on rusted rack shelves at ware wash area - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in back prep area by smoker - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease build up on hood filters at main cook line Grease build up on side of fryers at cook line - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler at cook line - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish machine has black debris build up and brown stain from smokers - From follow-up inspection 2023-10-03: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 can of jalapeños.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects on prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Bread pudding kept on bakery area with temperature of 47F. Coleslaw kept on serving line at front counter with temperature of 45F. Both items less than 4 hrs. Manager moved items to walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Multiple ceiling tiles on prep area. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink kept on table by slicer.

Basic - Employee eating in a food preparation or other restricted area.Employee eating on prep area. Corrected On-Site Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting.Cleaned plastic containers on dish area. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Heavily stained walls on prep area. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Employee touched her cellphone and the put on gloves no hand wash.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee drink form his cup and put gloves on No hand wash.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cheese sauce kept on hot I located on prep area. Kept for less gah 4 hrs with temperature of 66F. Inspector ask manager to-reheat to 165F. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Smoked pork , Brisket, pulled chicken per manager all mentioned items were cooked on Saturday and kept on walk in cooler with no date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.All hand sinks in kitchen areas are with temperature raging from 82-83F.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drink stored next to cutting board containing brisket on front counter.

Basic - Employee eating in a food preparation or other restricted area.Employee drinking from his cup while been on front counter . Drinking in between customers,

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler on prep area has debris and reach in cooler located on smoker outside area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls heavily stained on prep area.