RIVIERA CO CLUB REST Inspection – September 8, 2023

High Priority 4

#7High Priority12A-27-4

High Priority – Employee cracked raw shell eggs and then handled clean plates without washing hands.

#8High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham at 50°f in true brand cooler (glass doors). In cooler overnight.

Stop Sale

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Egg mix at 47°f in top area of reach in cooler. Advised operator to place egg mix in a container below the fill line. -sliced ham at 50°f and sausage at 46°f in glass front cooler.

#10High Priority29-34-4

High Priority – Vacuum breaker missing at hose bib at utility sink.

Intermediate 1

#11Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic 6

#1Basic51-11-4

Basic – Carbon dioxide tanks not adequately secured.

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer.

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#5Basic25-05-4

Basic – Single-service articles improperly stored. Case of cups in dry storage area.

#6Basic36-27-5

Basic – Wall soiled with accumulated grease at end of cookline.

Florida Food Watch