Riviera Country Club Of Coral Gables

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Observed for unit opposite entrance to walk-in cooler.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed vents above sushi station soiled with accumulation of dust.

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

Observed for the raw tuna under ROP located in the walk-in cooler, already thawed.

Basic – Covered waste receptacle not provided in women's bathroom

Observed for the employees bathroom.

Basic – Exterior door has a gap at the threshold that opens to the outside

Observed at the back door.

Basic – No handwashing sign provided at a hand sink used by food employees

Observed at the bar

Observed for the mens and women's employees bathroom

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

Observed reach in cooler gaskets soiled,unit below dispenser, prep unit grill section.

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

Observed for the standing reach in freezer.

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date

Observed for ROP fully cooked sausages ( 3 pks) frozen located in the standing reach in freezer , as per operator held for more than 48 hrs.

High Priority – Operating with an expired Division of Hotels and Restaurants license

Operator renewed license online during the inspection,confirmation number 237262617 Corrected On-Site

High Priority – Stop Sale issued due to adulteration of food product

Walk-in cooler: Observed for the raw tuna under ROP located in the walk-in cooler, already thawed

Observed for ROP fully cooked sausages ( 3 pks) frozen located in the standing reach in freezer , as per operator held for more than 48 hrs.

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment

Observed for the oyster tags.

Intermediate – Clam/mussel/oyster tags not marked with last date served

Observed for the oyster tags

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Observed slicer blade guard soiled with encrusted food debris

Observed can opener blade soiled with accumulation of encrusted food debris.

Intermediate – Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit

At the time of the inspection observed final rinse temperature at approximately 202F.

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Observed for the raw salmon sushi rolls, smoked salmon platter.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Observed for unit opposite liquor storage cooler.

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. nObserved additional ice machine installed in passage way opposite entrance to the walk-in cooler, no drop ceiling above unit

Operator removed ice and disconnected and removed ice machine. Corrected On-Site