4rivers Smokehouse, 3262 Sw 35 Blvd, Gainesville, FL - Restaurant inspection findings and violations



Business Info

Name: 4RIVERS SMOKEHOUSE
Type: Permanent Food Service
Address: 3262 Sw 35 Blvd, Gainesville, FL 32608
License #: 1103335
Total inspections: 5
Last inspection: 09/25/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Employee with no hair restraint while engaging in food preparation. (Several employees)
  • Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet) **Repeat Violation**
  • Basic - No handwashing sign provided at a hand sink used by food employees. (Missing at sink in dessert area) **Corrected On-Site**
  • Basic - Old food stuck to clean dishware/utensils. (On metal pans) **Corrected On-Site**
  • Intermediate - Employee used handwash sink as a dump sink. (Drink ice dumped in hand wash sink)
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Sink in cook line area across from pass-thru window.) **Corrected On-Site**
09/25/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
4/7/2014Complaint FullCall Back - Complied
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Tray with liners @ front counter not protected)
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans) **Repeat Violation**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. (0 ppm. - corrected to 200 ppm) **Corrected On-Site**
  • High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. (Mac-n-cheese 101°f on steam table)
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. (Several occurrences on front line)
  • High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. (Cream cheese icing stored at room temperature overnight and dated 4/1/2014. Cupcakes topped with cream cheese icing and cookie filled with cream cheese icing)
  • Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. (Cutting boards on front line used to cut cooked meats)
  • Intermediate - Handwash sink used for purposes other than handwashing. (Foil pan in hand wash sink) **Corrected On-Site**
  • Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
4/2/2014Complaint FullWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food. (In bulk bin of flour) **Corrected On-Site**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet) **Repeat Violation**
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (2 pans of green beans 46°f and 51°f. 2 pans of baked beans 56°f and 52°f. 2 pans of collards 48°f and 47°f.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Whole turkey in walk-in cooler 45°f)
  • High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. (2 pans of green beans 46°f and 51°f dated 1/14/14. 2 pans of collard greens 48°f and 47°f dated 1/15/14. 2 pans of baked beans 56°f and 52°f dated 1/14/14 and 1/15/14.)
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. (Pans of green beans, collard greens, sweet potato casserole, and baked beans)
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (Pans of green beans, collard greens, and baked beans)
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Green beans with meat, collard greens with meat, sweet potato casserole, and baked beans with meat covered while cooling
  • Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
1/16/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal and plastic pans stacked wet)
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (2 light fixtures in dry storage area - operator will install before opening)
  • Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Corrected On-Site**
8/27/2013Food-Licensing InspectionInspection Completed - No Further Action

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