Grills Riverside

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine by the soda machine has mold like substance in the up right corner Corrected On-Site

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Building components, attachments or fixtures in poor repair.Unsealed concrete with standing water in multiple areas throughout kitchen , slabs are a tripping hazard

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen area ceiling's vents are dust and soiled Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cook on cook line having personal drink items on prep table Operator corrected Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Cook put on a hat Corrected On-Site

Basic – In-use tongs and ladels store in walk way observed employees brushing against them as they walk by Operator removed them and put them at dish area Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces all have accumulated grease that is dripping on to cook surfaces Repeat Violation

Basic – Stored food not covered. Observed walk in freezer crabs stored without covers Corrected On-Site

Basic – Unclean building components, attachments or fixtures. Grease and dust accumulation on walls ceiling and electrical line throughout kitchen area Repeat Violation

Basic – Waste line missing at soda gun holster. Outside bar soda gun holster is missing a waste line

Basic – Water draining onto floor surface. Water from dish washing machine spilling out and spreading across floor to other drains

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Well over 200ppm operator diluted to 50 ppm Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washing machine sanitizer less then 50 ppm

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over Ready To Eat cook shrimp operator corrected Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler breakfast station across from grill top closes to dish area dice ham; (47F – Cold Holding); cook vegetables (47F – Cold Holding); crab meat (53F – Cold Holding); cooked shrimp (47F – Cold Holding); cook sausage (45F – Cold Holding)nIn flip top reach in cooler against wall pool eggs 49F Repeat Violation Warning

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Kammerer has a expire manager certification servsafe 12/13/2017-12/13/2022

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Outside bar area soda gun and holsters is soiled, soda gun holster near entrance of bar area need to be replace

Observed cutting boards on cook line are soiled to the point it need to replace Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing. Use as a dump sink at tiki' bar. Ice in well

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for cook onions and green peppers