4 Rivers Smokehouse

High Priority - Live, small flying insects found. A total of 20 flying insects observed in the following areas; 7 live flying insects to left of dishmachine 1 live flying insect at kitchen handwash sink 1 live flying insect at front counter 3 live flying insects at employee restroom 4 live flying insects on spouts of two different sauce bottles on dining room table by restrooms 2 live flying insects on the outside of sauce bottle on dining room table by restrooms 2 live flying insects on paper towels at dining room table by restrooms **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. See stop sale. Burnt ends in pan with no heat applied at front counter at 89F. Per employee, ends have been on the counter since 10:30. Temperature taken at 3:17. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Burnt ends in pan with no heat applied at front counter at 89F. Per employee, ends have been on the counter since 10:30. Temperature taken at 3:17.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two live flying insects observed on the spouts of two different sauce bottles on dining table by restrooms. **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. 34 rodent droppings in cabinets below soda machine at outside dining area. **Warning**

Intermediate - Spray bottle/container containing toxic substance not labeled. Unlabeled drip cut with blue liquid under prep table. Manager identified as dish soap and labeled. **Corrected On-Site**

Basic - Dead roaches on premises. One dead roach in cabinets below soda below soda machine in outside service area. **Warning**

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on front line beverage cooler door. Handle on reach in cooler next to fryers missing, creating sharp edges.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of both stand up smokers have build up of grease/food debris.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion rings (79F - Hot Holding) on shelf below flat grill and chicken tenders (122F - Hot Holding) in left hot holding unit in kitchen. Per employee, onion rings prepared 20 minutes prior and chicken prepared 1.5 hours prior. Operator voluntarily discarded both products. **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back exit door, vacuum breaker missing on threaded faucet with attached hose.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for quaternary ammonium. Establishment has pH strips.

Basic - Equipment in poor repair. Handle of reach in freezer in kitchen is broken creating sharp edges around handle area. **Repeat Violation**

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on cook in kitchen.

Employee Health Policies Present

Food in Good Condition, Safe, and Unadulterated

Approved Thawing Methods Used

Required Records Available; Shellstock Tags/Labels

Equipment Adequate to Maintain Product Temperature

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 flies in establishment; 6 live flying insects located by triple sink. 4 were observed in back of prep area in kitchen. **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork (88F - Hot Holding) sitting on counter without heat lamp, for over one hour, per operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener was soiled. Operator cleaned blade. **Corrected On-Site** **Repeat Violation**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting reduced oxygen packaging by sealing hot products-green beans, baked beans, sweet potato casserole, collard greens, corn and pulled chicken into sealed bags then cooling in packaging. All products are held for 7 days except corn which has a 2 day expiration. Per operator, HACCP plan submitted. Inspector verified HACCP plan was received by the division and currently awaiting approval. **Repeat Violation**

Basic - Duct tape used to repair nonfood-contact surface. Duct taped door handle on reach in cooler behind buffet line. **Repeat Violation**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the for customer. Self service baked goods placed on counter of to go window did not have dates or product identification. Operator decided to no longer make the baked goods self serviced. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. A label is not required on food products placed in a wrapper, carry-out box, or other nondurable container for the purpose of protecting the food during service to and receipt by the customer. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar was not labeled. Operator put label on. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pastry with cream cheese filling in display case at front counter at 52F. Per operator, pastries placed in case approximately 45 minutes prior. Operator moved pastries to freezer. Retemp 20 minutes later at 34F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flying insects at clean dish storage rack by hand wash sink in dish room. **Warning**

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. Observed one expired employee training certificate. Also, some certificates have incorrect expiration date.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in prep area has build up of slimy substance around the interior ice chute. Ice dispenser chute in lobby has black mold-like substance in interior of chute.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting reduced oxygen packaging by sealing hot products-green beans, baked beans, sweet potato casserole, collard greens, corn and pulled chicken into sealed bags then cooling in packaging. All products are held for 7 days except corn which has a 2 day expiration. Per operator, HACCP plan submitted. Inspector verified HACCP plan was received by the division and currently awaiting approval. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen have grease build up. Walk in cooler at sweet shop gasket is soiled. Gasket on reach in freezer near rear exit is soiled. Gasket on meat walk in cooler is soiled. Lobby and outdoor soda machine has build up around nozzle area on under plating. Gasket on main walk in cooler soiled. **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two whole turkeys being thawed in prep sink with no running water. Operator moved both to walk in cooler. **Corrective Action Taken**

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above tea prep area with accumulation of debris. Vent above three compartment sink with accumulation of debris. Multiple ceiling tiles in kitchen prep area soiled.

Basic - Duct tape used to repair nonfood-contact surface. Lid on chocolate base container repaired with duct tape.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield cover missing on unshielded bulbs above storage rack in back dry storage area.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink at 500+ ppm. Person in charge discarded, will call for readjustment and dilute until fixed. **Corrective Action Taken**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at mop sink on non chemical side of splitter with hose attached. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line cooked beans sitting on counter at 70F. Person in charge states has been out for less than 1 hour, moved to reach in cooler. Also, in front reach in cooler at hot holding line ranch at 54F ambient temperature of unit got down to 44F during inspection. Have been in and out for lunch rush, moved to other unit holding temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In meat walk in cooler raw chicken stored over raw shrimp. Person in charge moved to appropriate location. **Corrected On-Site**

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing cooked food products and holding in vacuum seal for longer than 48 hours, no HACCP plan approved.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with training by 4 Rivers, not an approved training curriculum.

Basic - Equipment in poor repair. Gasket around ice machine door damaged. Also front cooler handle at hot holding line repaired with tape. **Repeat Violation**

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Wall at dish pit at sink with sealant deteriorating. Also, dust and grease buildup on vents in kitchen and dish pit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates in dining room with mold like substance buildup. Dust buildup on dessert walk in cooler fans. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler on cook line observed, cheese (47F - Cold Holding). Employee stated cheese was restocked thirty min prior to temp and placed in reach-in freezer. Second temperature observed 43F. In reach-in cooler on cook line observed, wings (53F - Cold Holding). Operator stated wings were cooked and placed in cooler three hours prior and placed pans in walk-in cooler with lids cracked. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in hot holding box observed, chicken (127F - Hot Holding). Employee stated chicken was placed in box one hour prior to temperature and placed into oven. Observed second temperature at 171F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on hose end of splitter in mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In outside patio area observed barrel handwash sink without paper towels. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy debris buildup around dish machine area. Next to reach-in freezer on cook line observed small prep table with heavy rust/debris buildup. Operator covered shelf with foil during inspection. **Corrective Action Taken**

Basic - Equipment in poor repair. Observed handle broken on reach-in freezer on cook line. Observed torn gasket on ice machine door.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on cook line prepping food with no beard guard. Operator supplied employee with guard during inspection. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents throughout kitchen area with dust buildup.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine bin with mold-like substance buildup. **Repeat Violation**