Riverboat Pizza Company

Observed no physcial food safety manager certification within the facility. The PIC states that his previous certification is expired.

RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. The original CFSM certificate shall be posted in public view in each food service establishment.

Observed no date marking on multiple food items (lemons in reach in cooler, tomatoes, cheese, etc.) throughout facility.

RCA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed heavy build up and food debris around walls, fryer area, and floor.

RCA: All physical facilities shall be maintained in good repair.The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed multiple employees with hair exceeding one and half inch not wearing proper hair restraints. Rule: . Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed no physical food safety manager certification within the facility. The PIC current certification is expired.

CA: The PIC shall obtain a CFPM within 60 days.

Observed facility have no hand drying provisions at the hand sink.

RCA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed the dishwasher not pull any concentration of sanitizer.

CA: PIC placed a maintenance order for the dishwasher. Facility shall use the three compartment sink.

Observed no date marking on multiple RTE TCS food items throughout the facility.

RCA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.