Riverside Casino & Golf Resort, 3184 Hwy 22, Riverside, IA 52327 - inspection findings and violations

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Business Info

Name: RIVERSIDE CASINO & GOLF RESORT
Address: 3184 Hwy 22, Riverside, IA 52327
Phone: 319-648-1234
Total inspections: 4
Last inspection: 12/11/2015
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Inspection findings

Inspection date

Type
  • PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
    Observation: Observed the sour cream and shredded cheese at 47*. Discussed with the Chef of submitting documentation to use time as control. The products are disposed of within the 4 hr window.
  • Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
    Observation: Observed a large tray of noodles in the buffet cooler W5 improperly cooling 5* of cooling in 2 hours. The product was taken to the blast cooler and proper cooling procedure was discussed with the employee that made product.
 12/11/2015Regular
  • PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
    Observation: Observed the sour cream in the brick oven area was 63*. Employee discarded the container.
 07/11/2014Routine
  • Food storage - preventing contamination from the premises
    Observed in large dry good storage area boxes of food on the floor. Corrected at time of inspection
  • Linens- cleaning and storage
    Observed utensils in the oriental foods area placed under paper towel dispenser where water from hands dripped on them. Corrected at time of inspection Observed in the dish room the serving containers had moisture between items.
  • Roasts held at a temperature of 130°F or above
    Observed chicken wings in the oriental food area were 110 degrees. Corrected at time of inspection --Observed sour cream 46 degrees in the brick oven area and in the salad bar area. Corrected at time of inspection Observed cool table in employee lounge was 43 degrees. Corrected at time of inspection
  • Using a handwashing sink- operation and maintenance
    Observed hand washing sink in dish room unable to access due to stacks of dish trays. Corrected at time of inspection
  • Poisonous or toxic materials used and applied
    Observed sanitizer level weak 50 ppm in sanitizer buckets in multiple areas. Corrected at time of inspection
  • Drying mops
    Observed mops in the mop buckets not air drying. Corrected at time of inspection
 12/02/2013Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Shellstock, maintaining identification
  • Discharge from eyes, nose, and mouth
  • Clean condition-hands and arms
  • Eating, drinking, or using tobacco
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
 05/03/2013Routine

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