RIVERSIDE

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Inspection history

1. Jun 29, 2026

   !
   9 violations

   • The double door reach in refrigerator in the main kitchen food preparation area was cold holding potentially hazardous (TCS foods) food items between 51°F-55°F. It was unclear how long the food was out of temperature. The food that was used for customers was disposed of at time of inspection. Six raw shelled eggs, 1\4 half pan of diced tomatoes and a 1\4 gallon of milk were disposed of. The refrigerator also had employee food in it which was not discarded per the employee's preference.
   • No Certified Food Protection Manager Certificate(CFPM). Provide a CFPM.
   • The kitchen dish machine final rinse chlorine sanitizer was tested below 10 ppm at time of inspection. Service the dish machine so that the dish machine final rinse sanitizer is maintained between 50-200 ppm.
   • Some of the containers of TCS pastries thawing in the coffee area walk in refrigerator did not have thawing dates written on the containers. Provide proper date marking to track TCS foods expiration dates.
   • No food allergen information was available for customers in the coffee area. Provide proper food allergen information to customers.
   • The main kitchen hand washing sink did not have hot water available at time of inspection. All sinks must have hot and cold running water at all times. An employee turned on the valve for sink's hot water at time of inspection. The basement hand sink next to the ice machine did not have soap or paper towels at time of inspection. Soap and paper towels must be provided at all hand sinks during all hours of operation. Provide soap and paper towels. The 2 sinks at the bar were being used as multi-purpose sinks. A designated hand-washing sink used for hand washing only must be provided at the bar. An employee designated one of the sinks as a handwashing sink at time of inspection.
   • A cat was observed walking around the kitchen food preparation area. Animals\pets are prohibited in food establishments. The cat was removed from the food preparation area at time of inspection.
   • Bare wood was observed in the coffee food preparation area around the door and in the back kitchen area. All surfaces in food preparation areas must be made of approved materials, durable, smooth, easily cleanable and non-absorbent. Seal the wood.
   • A container of frozen TCS pastries were observed thawing on the counter top next to the coffee area walk in refrigerator. The food was moved to the walk in refrigerator for proper thawing at time of inspection.

2. Jun 11, 2026

   ✓
   6 violations

   • 5-202.12 Handwashing Sinks, Installation (Pf). Observed hot water at hand sink turned off. A handwashing sink shall be equipped to provide water at a temperature of at least 100*F through a mixing valve or combination faucet. Education provided. 6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels at the bar. Hand sinks must be equipped with paper towels. Manager placed paper towels at hand sink.
   • 6-202.112 Living or Sleeping Quarters, Separation. Sleeping quarters in the basement adjacent to food storage area with self made seperation via boxes, etc and also have cats in the basement room. Living or sleeping quarters located on the premises of a ood facility shall be separated from rooms and areas used for restaurant operations by complete partitioning and solid self-closing doors. Education provided.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at 20 ppm, which is below the minimum level of 50ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Corrected on site through priming the dish machine.
   • 7-202.12 Conditions of Use (P) Observed a can of aerosol insecticide in facility. Pesticide was not labeled for approved use in a food facility. Poisonous items shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food facility. Pesticide was discarded upon request.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Kitchen glass cooler is holding food at 49*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Cooler to be repaired and all TCS foods should be discarded if for restaurant use.