RIVERCHASE BP health score and inspection history

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).// Stove and oven observed wrapped in foil.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Repair stripped hot water nozzle at the hand washing sink.

Clean ventilation hood filters to prevent contamination by dust, dirt, etc. 4-301.14 Repair or replace ventilation hood systems and devices (including filters).//Missing vent filters located under the hood. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. //Repair/Replace lighting under the hood vent.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean fan vent covers in RI coolers.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Refried Black Beans 123F and Tamales 94F.//COS//PIC voluntarily discarded.

Provide safe, unadulterated, and honestly presented food.//Slime filled and discolored mushrooms observed in the make table cooler used to hold toppings for Hunts brother Pizza.//COS//PIC voluntarily discarded.

Store raw shell eggs below and away from ready to eat food. (preventive)//Raw Shelled eggs stored above Juice and milk. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Raw shelled eggs stored above the beef in the RI cooler located in the restaurant area.

(A)(2) Maintain TCS food at 41 F or below.//Queso 55F.//COS//PIC placed Queso in RI cooler to cool uncovered to 41F prior to the end of the inspection.//Queso was prepped 1 hour prior to the regular inspection.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair lighting under the vent hood.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean non food contact surfaces of the interior of the RI Cooler.

(A)(2) Maintain TCS food at 41 F or below.//Tomato salsa 46F.//COS//PIC voluntarily discarded.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged ceiling tiles in dry storage area. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors in dry storage area.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Remove Several unused equipment stored in back storage area

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean drink nozzles located on beverage machine.//COS//PIC cleaned nozzles prior to the end of the inspection.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean shelving located in the gas station area holding food.

Cease the reuse of single-service and single-use articles for food service.//Single service spoon observed being used to handle Tomato Salsa.