RIDGWAY BAR AND GRILL Inspection – October 17, 2023

High Priority 2

#8High Priority09-19-5

High Priority – Employee touching ready-to-eat food with their bare hands – ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch pickles with bare hands while plating food. Had operator to explain to use tongs, gloves or deli paper when handling foods that are ready to eat. **Corrective Action Taken**

Corrective Action Taken

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F – Cold Holding) on the floor next to the reach in cooler. Operator placed the raw chicken inside the walk in cooler. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#10Intermediate02D-06-5

Intermediate – Packaged food has no English labeling on three bottles on kimchee. Operator removed and voluntary discarded the kimchee. **Corrected On-Site**

Corrected On-Site

Basic 7

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles.

#2Basic24-14-4

Basic – Clean utensils stored between equipment and wall dear the deli slicer.

#3Basic12B-14-4

Basic – Employee beverage container in ice machine/ice bin.

#4Basic14-38-4

Basic – Food storage container/container lid cracked or broken.

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#6Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board on the reach in cooler near the salad station.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Florida Food Watch