THE HOUSE ON THE RIVER

Violations (11)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tsaziki sauce (48F - Cold Holding) being held in unit overnight. Unknown time out of temperature. Item not prepared or portioned today. See stop sale cafe station: cooked rice (52F - Cold Holding). Being held in unit for approximately 2 hours, pan of rice being held in shallow hotel pan with flip top open. Operator moved to reach in coolers

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tsaziki sauce (48F - Cold Holding) being held in unit overnight. Unknown time out of temperature. Item not prepared or portioned today. See stop sale cafe station: cooked rice (52F - Cold Holding). Being held in unit for approximately 2 hours, pan of rice being held in shallow hotel pan with flip top open. Operator moved to reach in coolers

  High Priority

• 50-17-3CriticalCorrected on site

  Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25.

  High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Observed food handling at time of inspection. Operator renewed at time of inspection **Corrected On-Site**

  High Priority

• 08A-11-5CriticalCorrected on site

  Raw animal food stored over canned/bottled drinks. Raw shell eggs stored above bottled beverages in bakery walk in cooler. Operator reorganized

  High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored above bottled beverages in bakery walk in cooler. Operator reorganized **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tsaziki sauce (48F - Cold Holding) being held in unit overnight. Unknown time out of temperature. Item not prepared or portioned today.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tsaziki sauce (48F - Cold Holding) being held in unit overnight. Unknown time out of temperature. Item not prepared or portioned today.

  High Priority

• 01C-05-4

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

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

  Intermediate

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled on cook line flip tops

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled on cook line flip tops

  Intermediate

• 08B-49-4Corrected on site

  Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored apron top of restaurant food items in cafe flip top cooler. Employee removed

  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored apron top of restaurant food items in cafe flip top cooler. Employee removed **Corrected On-Site**

  Basic

• 16-32-5

  Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator unable to provide chlorine test kit at time of inspection. Quaternary test kit provided

  Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator unable to provide chlorine test kit at time of inspection. Quaternary test kit provided

  Intermediate

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave in prep area. Oven prep area. Employee started to clean microwave **Corrective Action Taken**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top on cook line.

  Basic

• 29-49-6

  Standing water in bottom of reach-in-cooler.

  Basic - Standing water in bottom of reach-in-cooler. Observed at multiple reach in coolers, flip top coolers. Discussed with operator

  Basic