RIVERGATE COFFEE SHOPPE

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Basic - Floor tiles in disrepair by dish machine and three compartment sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -white refrigerator with raw shell eggs.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -cooler across from flat grill.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped ham in top area of reach in cooler at 47°f. Repeat Violation

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

High Priority - Hose attached to faucet at utility sink eliminating required air gap.

High Priority - Spray bottle of cleaner hanging above container of biscuits. Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese at 53°f. Advised operator to not keep container above fill line in cooler. Sliced cheese was moved to lower cooler. Repeat Violation

Basic - Nonfood-contact surface soiled: -dust, grease buildup on wire shelving at cookline.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Nonfood-grade bags used in direct contact with food. Biscuits in freezer stored in grocery bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over ready to eat foods in reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 64°f in top area of reach in cooler. Advised operator to keep cheese below fill line. Cheese in container above fill line for 1.5 hours. Operator moved to bottom of cooler. 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. Meatloaf in reach in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Employee personal item (phone) stored on slicer. Corrected On-Site

Basic - Food stored on floor, containers of onions and potatoes in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving at cookline.

Basic - Unpackaged food in an unprotected freezer in a customer/nonsecure area. Freezers in hallway are unlocked. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped tomato at 63°f in top area of reach in cooler. Advised operator to place under fill line.

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

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 - No conspicuously located ambient air temperature thermometer in holding unit.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, dust at cookline.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk in cooler now used for dry food storage.

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar on shelf next to cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over English muffins in refrigerator.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Interior of white refrigerator soiled.

Basic - Reuse of sour cream containers.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.