4rivers Smokehouse

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.n Observed: a drink between bulk sugar under the prep table. The drink was moved. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n Observed: coleslaw at 56F in the small refrigerator by the walk up window. This was made yesterday.n ALSO, milk at 50F in the 2 door reach-in cooler, mid kitchen. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: coleslaw at 56F in the small refrigerator by the walk up window. This was made yesterday.n ALSO, milk at 50F in the 2 door reach-in cooler, mid kitchen. ALSO, house ranch 50F. Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed: both soda machine nozzles have build up.

Intermediate – Handwash sink does not have enough water pressure to properly wash hands.n Observed: the hand wash sink by the dish wash machine does not have enough water pressure to since hands.

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/n Observed 6+ involved with food, no Certified Food Manager.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.n Observed: lack of a surface measuring device for the hi temp dish wash machine. Repeat Violation

Intermediate – Wash solution in spray type hot water sanitizing dishmachine not at proper temperature according to manufacturer's specifications.n Observed: the dish wash machine at 206F on the rinse cycle according to the gauge.