Riverstone Corner Bistro

Upper bar area is not enclosed nor do they provide any means or measures for preventing insects/pests from contaminating open drinks in the bar area. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establis.

Observed heavy cream and 2% milk left sitting out at room temperature (1 hour) in kitchen area and temping 53-56°F. In addition there were items observed in the top of the open top prep cooler TCS food at temperatures above 41°F (sliced tomatoes, chicken salad, cheese). TCS foods must be cold held at 41°F or below. COS: Milk and cream were placed into an ice bath quickly cooling down foods to 41 deg F. The other food items were cooled down via ice.

Observed mashed potatoes hot held at 120-135°F in steam well. TCS food must be hot held at 135°F or above. The other food items held in the steam well were well above 135°F. It was discussed that double panning the potatoes may not facilitate that item to be held at the proper temperature. The water in the second pan was temped at 138°F. The water temp should be sufficiently hot enough to keep the food item above 135°F. COS: Discarded.

Observed no ambient air temperature thermometers in prep top cooler along production line and in the walk-in cooler. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must have at least 1 working AAT thermometer in all cold holding and hot holding units.

Observed employee wearing single use gloves handle dirty dishes then proceed to handle clean dishes without changing gloves in between. Must change gloves when contaminated in between switching tasks. COS by rewashing dish and putting on new gloves.

Observed heavy cream left sitting out at room temperature in kitchen area and temping 70°F. Also observed several reach in coolers and the walk in cooler cold holding TCS food at temperatures above 41°F. TCS foods must be cold held at 41°F or below. COS by discarding heavy cream and moving TCS items in reach in coolers to other cold holding units. PIC noticed walk in cooler was having issues this morning and had maintenance here earlier. Must ensure TCS food is still cold held at 41°F or below when fixing cold holding equipment (using ice baths, moving to other coolers).

Observed ranch bottle and other TCS items cold held above 41°F in prep top unit closest to kitchen entry. The ranch bottle was partially sticking out of temperature control, and the other items were in 2 containers (double insulated). Must cold hold TCS food at 41°F or below, or use Time as a Public Health Control (TPHC). COS by moving items to reach in cooler underneath.

Observed mac & cheese and four cheese hot held below 135°F on stove top. Also observed cooked shrimp hot held in warmer cabinet across from slicer below 135°F. TCS food must be hot held at 135°F or above. Neither appliances were on / providing heat. COS by reheating shrimp and discarding the other items.

Observed several TCS items not cooling properly due to improper cooling methods. Observed french onion soup, four cheese, and vegetable soup cooling on improper ice baths. Ice baths should be roughly 80% ice, 20% water and come up to the highest level of the product. The french onion soup was cooked around 1:30 PM, temping 81°F at 4:30 PM. The four cheese was cooked around 12:30 PM, temping 126°F at 4:30 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by reheating the french onion soup and four cheese, then proceeding to make proper ice baths for all items cooling.

Observed several TCS items utilizing Time as a Public Health Control (TPHC) in salad station (near fryer) without documentation on or near product. Must have time documentation indicating the time the TCS items were brought out of temperature control, and the discard time 4 hours later. COS by adding TPHC to sheet kept on clipboard near salad station. Must keep written TPHC procedure on file.

Observed several food contact surfaces of utensils (slicer & food containers in kitchen, shelves at bar storing cups face down) stored as clean while visibly dirty. Food contact surfaces must be clean to the sight and touch. COS by cleaning all items.

Observed cooked carrots and cooked potatoes tightly wrapped while still cooling in walk in cooler. Also observed several items cooling on improper ice baths. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS by loosely covering items in walk in cooler and fixing ice baths. Will email PIC helpful handouts on proper cooling methods.

Observed no ambient air temperature thermometers in reach in cooler next to fryer and reach in cooler next to salad station. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must have at least 1 working AAT thermometer in all cold holding and hot holding units.

Observed PIC handling lemon with bare hands at bar. There may be no barehand contact with ready-to-eat (RTE) foods. COS by discarding.

Observed several critical violations that have the potential to cause foodborne illness. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed. Must ensure staff properly follows food safety procedures.

Observed heavy cream left sitting out at room temperature and temping 74°F. TCS foods must be cold held at 41°F or below. COS by discarding.

Observed compound butter on ice being cold held at 50°F due to poor ice bath. Pan hold butter was sitting directly on ice instead of surrounded by ice on all sides. Ice water must come up to highest level of product in container in order to maintain minimum cold holding temp. COS by discarding.

Observed tomato bisque prepared yesterday not cooled to 41°F. Temperature in center was 45°F. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS by discarding.

Observed some TCS food items utilizing time as a public health control with no documentation on log. Also observed some held past 4 hours. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS by discardig.

Observed two pans of cooked squash and two pans of mixed vegetables cooling while tightly covered in plastic wrap. . Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by transferring to sheet tray.

Observed most recent inspection report of 70/C not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting score.

Observed employee drink stored on in-use cutting board. Personal items must be stored in a designated area separate from food contact surfaces. COS by discarding.

Observed time/temperature control for safety (TCS) foods in multiple prep top, reach-in coolers, and walk-in coolers being cold held at temperatures greater than 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below when being cold held. COS by discarding. Person in charge must closely monitor food temperatures and increase frequency of line checks. Health Authority recommended using 4 hour time as a public health control for items in open face prep top. Written procedure was provided. Ambient temperature of walk-in must be lowered to about 36°F.

Observed soup and lemon butter sauce in warmer cabinet being hot held below 135°F. Soup was 120°F and lemon butter was 113°F. COS by discarding.

Observed dish machine in both s bars not dispensing chlorine. Chlorine must dispense at 50 ppm. COS by discontinuing use of dish machine and sending dishes to dish machine in main kitchen for washing. EcoLab was called to come out and service.

Observed bartender handling lime with bare hands. There may be no barehand contact with ready-to-eat (RTE) foods. COS by discarding.

Observed drink pitchers in dining area left uncovered while not in active use. There were particles floating in tea. COS by discarding.

Observed employees preparing food without wearing beard guards Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC stated they will purchase beard guards.