Zachry's Riverhouse

Observed reach in cooler (besides grill prep top) was holding food (heavy cream, butter) at a temperature range of 53F-54F at the time of this inspection. COS: Items discarded. Manager stated cooler will be serviced before being used again. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed several items of food (wasabi, chopped green onions, coleslaw, shrimp, corn, pie, pitchers with tea) left uncovered throughout the facility at the time of this inspection. COS: Uncovered items discarded. CA: All food shall be stored covered.

Observed three containers with chemicals (bleach, soap, windex) were not labeled with the common name of the substance at the time of this inspection. COS: Items labeled. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed during the course of this inspection that the facility had raw bacon stored above "ready to eat" tartar/cocktail sauce. COS: Management had the items rearranged. CA: Glynn EH instructs management to ensure that raw animal foods are never stored above ready to eat foods and items that will not be cooked.

Observed during the course of this inspection that the facility had boxes of single use napkins stored on the floor. COS: Management had the boxes elevated. CA: Glynn EH instructs management to ensure that all single use items are properly stored at least 6 inches off of the floor in a clean, dry location.

Observed during the course of this inspection that a staff member handled a bag of raw chicken thawing in a sink then attempted to change gloves without washing hands before returning to food prep. COS: Glynn EH instructed staff member to wash their hands and they complied. CA: Glynn EH instructs management to ensure that all staff members are trained to properly wash their hands after contact with raw meats before returning to other food prep activities.

Observed during the course of this inspection that a staff member was using their bare hands to place lemons on guest drinks. COS: Glynn EH instructed staff member to wash their hands and put on fresh gloves before touching lemons. CA: Glynn EH instructs management to train staff to only touch Ready to Eat food items with gloved hands or tongs.

Observed during the course of this inspection that a container of severely molded cut tomatoes was in storage in the walk in cooler. COS: Container was discarded. CA: Glynn EH instructs management to ensure that all foods that are unsafe for consumption are discarded immediately.

Observed during the course of this inspection that the salad perp top and walk in cooler were storing TCS food items above 41 Deg f. COS: All out of temp TCS food items were discarded. CA: Glynn EH instructs management to train staff to monitor internal food temps throughout the day and to alert management when equipment is malfunctioning.

All TCS food items must be stored in equipment capable of keeping the internal temps 41 deg f or below.

Observed sanitizing dish machine not dispensing sanitizer at the time of this inspection. CA: PIC stated someone is being called today to repair the machine and it shall not be used until it is repaired.

Observed various items stored in the WIC without date labels and various items with the incorrect label at the time of this inspection. CA: PIC stated staff shall be retrained to label appropriately and to remove labels when changing the contents.

Observed TCS food items being stored inside the WIC beyond the 7 days allotted at the time of this inspection. COS: PIC discarded the items. CA: PIC stated staff shall be retrained to ensure items are discarded on time.

Observed a knife stored in the bar area with food build up at the time of this inspection. COS: Staff member took knife to be washed. CA: PIC stated cleaning frequency shall increase to prevent build up.

Observed various items of food (cut onions, guacamole, shrimp and grits sauce) missing the date label in the WI cooler and an under counter cooler in the kitchen at the time of this inspection. CA: 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 at the time of this inspection three boxes of olive oil and a pack of juice bottles being stored in the floor in the kitchen and lobby areas respectively. CA: All food items must be stored at least 6 inches (15 cm) above the floor.

Observed the food contact surface of the ice machine with a mold-like substance on it at the time of this inspection. CA: Manager stated the unit will be cleaned.

Observed water dripping from cooling unit in wic onto boxes of food product at the time of this inspection. CA: Manager stated the unit will be serviced.

Observed the scoop used for corn meal stored with the food contact surface on a dirty metal shelf at the time of this inspection. CA: Manager stated he will ensure the scoop is cleaned and stored properly.