RIVER CLUB
1 INDEPENDENT DR, SUITE 3500
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/30/2025
High Priority
1
Intermediate
3
Basic
13
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates in storage, manager inverted the top one Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to food on prep cooler, employee placed on bottom shelf Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack touching clean plates, employee moved it from server area Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, he got a hat Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. By grease trap next to cook line
- 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By pastry area Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of grease trap and garbage disposable Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in banquet kitchen Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Placed washed strawberries on same container they came in dirty, explained to him Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Sauce, manager covered it, walk in cooler Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hanged them Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked veggies on ice, employee placed bag of ice on top, got to 40f, manager has 4 hrs procedure, talked about adding them there Corrected On-Site Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Canned peas opened 2 days ago, custard made here yesterday morning, manager, wrote dates on Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Got towel wet, explained to him and he stopped Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in upstairs banquet kitchen, manager placed some Corrected On-Site Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Pastry area Repeat Violation
Food safety inspection conducted on 4/30/2025 revealed 18 total violations (1 high priority, 3 intermediate, 13 basic).
Inspection on 11/19/2024
High Priority
3
Intermediate
6
Basic
14
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By server area
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, manager inverted them Corrected On-Site
- 21-05-5:Basic - Cloth used as a food-contact surface. Removed Corrected On-Site
- 06-09-1: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. Raw tuna, employee puncured it Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Employee moved it Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, got one, Corrected On-Site Repeat Violation
- 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By triple sink Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line next to prep sink, employee placed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in produce walk in cooler,
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep cooler Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of handle in prep sink by cook line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Pastry area
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, he didn't realize the line was not pulling sanitizer, 300 ppm now Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear then got bowl with food, explained to him and he washed hands Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs on shelf above bread and fruits in pastry walk in cooler, raw fish on shelf above rice bowls in reach in freezer, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f pasta by warmer, explained time as public health control, manager wrote time on **Corrective Action Taken** Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and around nozzles Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Glass in hand sink at bar, removed by employee Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line by fryers, employee placed some Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer by prep sink, and bleak by triple sink, per manager Corrected On-Site
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Pastry kitchen area Repeat Violation
Food safety inspection conducted on 11/19/2024 revealed 24 total violations (3 high priority, 6 intermediate, 14 basic).
Inspection on 5/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/30/2024
High Priority
4
Intermediate
3
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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. Raw tuna, employee punctured them Corrected On-Site Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above prep area, employee discarded it Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put a hat on Corrected On-Site Repeat Violation
- 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By triple sink in cook line area
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in banquet room Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in back prep area not draining at all, in between triple sink and prep sink another hand sink is close by
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in prep sink at bakery area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above carrots in rack, for cooking, employee moved them Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter, half and half, milk
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f butter, half and half, milk in upright cooler by prep area near dish washing room, overnight, manager discarded them **Corrective Action Taken** Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by dish machine Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With chair and cart, upstairs banquet room, manager moved them Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling container with water, hand sink at cook line
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. At bakery area
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking with oil in one one burner and it's not under hood
Food safety inspection conducted on 4/30/2024 revealed 17 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 12/12/2023
High Priority
6
Intermediate
7
Basic
13
Total
26
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on crates, storage area
- 06-09-1: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. Employee punctured them Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean dishes in dish washing area Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board, employee moved it Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Portioning open foods, prep area, got a hat Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Salt in bags for softener, in chemical/mop sink room
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By triple sink
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by prep area, mgr placed one Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. In upright cooler in banquet kitchen upstairs
- 06-02-5:Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. 65f raw fish, employee iced them down, less than 4hrs **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed bread, explained to her and she got gloves Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared raw tuna on shelf above bread, upright cooler, pre area, employee rearranged Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f fries and cooked asparagus, mgr stated is under time but no procedure available and no time, employee write time on **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by clean plates in dish washing area, employee moved it Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On main splitter and has to be on red side hose side
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, retest strip very dark green, cook line, employee diluted it to 300 ppm Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chick peas open on Monday morning, employee wrote date on Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site
- 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Emailed it
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and around nozzles, server area by kitchen
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With tray, hand sink by cook line, employee moved it Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
- 02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Employee labeled them part cooked Corrected On-Site
Food safety inspection conducted on 12/12/2023 revealed 26 total violations (6 high priority, 7 intermediate, 13 basic).