Riva Italian Restaurant Degrades its Sanitary Rating
3030 Holiday Dr
Fort Lauderdale, FL 33316
Health Inspection Reports
9/2/2016 | 5 Violations | Rating 4.25/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of granola container
Basic - Employee eating in a food preparation or other restricted area. In dish area employee eating and drinking while washing dishes .manager informed employees to use designated area
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In cook line employee touching ready to eat eat food with bare hands touching biscuits .manager informed employee no bare hand contact with ready to eat food
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cook line on top pert of reach in cooler found :cooked corn ,cooked beef ,cooked pork ,Swiss cheese found in 53f over 5 hours due to top part of cooler not working .manager called maintenance to check top part of cooler .see stop sale for food items
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.see stop sale
4/21/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
8/18/2015 | 2 Violations | Rating 5/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions **Corrected On-Site**
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
4/10/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
9/12/2014 | 1 Violations | Rating 4.75/5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
3/14/2014 | 3 Violations | Rating 4.5/5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Conveyor belt broken.
Intermediate - Employee used handwash sink as a dump sink. Omelette Station
Intermediate - Handwash sink used for purposes other than handwashing. Omelette Station,
12/10/2013 | 3 Violations | Rating 4.25/5
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
4/9/2013 | 4 Violations | Rating 4.5/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler by the prep area.
Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
8/15/2012 | 9 Violations | Rating 3.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.
Critical - Observed interior of reach-in freezersoiled with accumulation of food residue.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Corrected On Site.
Observed hole in wall.Corrected On Site.
6/23/2012 | 4 Violations | Rating 4.25/5
Critical - Observed food stored on floor. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
1/31/2012 | 1 Violations | Rating 5/5
Observed build-up of food debris, dust or dirt on nonfood-contact surface.
8/4/2011 | 19 Violations | Rating 1.5/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open container milk all of coolers
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 47 degrees at reach in cooler # 12 Corrected On Site. Moved to acceptable unit. Less than 4 hours per chef
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and cheese 51 degrees in commissary room upright cooler Corrected On Site. Less than 4 hours per chef. moved to acceptable unit
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler #12
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Commissary room upright cooler
Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over cocked appricot reach in cooler at 3030 kitchen Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. rice 3030 storage area
Critical - Observed bare hand contact ready-to-eat food. pizza dough and hot dog Corrected On Site. Gloves
Critical - Observed soil buildup inside ice bin. all except ocean ball room
Observed build-up of mold-like substance on surface of nonfood-contact surface. cleaned plate store racks
Observed residue build-up on nonfood-contact surface. fans in dishmachine area
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. food container at 3030 kitchen Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. pitcher in handwashing sink at kitchen by pizza station Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - No handwashing sign provided at a handsink used by food employees. at ocean ball room ice machine area and banquet area
Critical - Hand wash sink lacking proper hand drying provisions. at ocean ball room ice machine area and banquet area
Critical - Handwashing cleanser lacking at handwashing lavatory. at ocean ball room ice machine area and banquet area
Observed wall in disrepair. at grill area
Observed personal care items (purses) stored in waitress station, breakfast area Corrected On Site.
1/20/2011 | 5 Violations | Rating 4.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fruits, vegetables, ham. moved to walkin cooler. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen cooler Corrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cooler back of kitchen
Observed residue build-up on nonfood-contact surface. gaskets of reach in cooler back of kitchen
Floors not maintained smooth and durable. missing tile front of ice machine
7/30/2010 | 11 Violations | Rating 3/5
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours beef.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours chicken WIC.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC room service.
Critical - Observed food stored on floor WIC vanilla. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area cherries and cranberries.
Observed walk-in cooler gasket moldy.
Critical - Observed soiled reach-in cooler gaskets end of cookline.
Critical - Observed soiled reach-in cooler gaskets pizza RIC.
Critical - Observed buildup of slime in the interior of ice machine All 4. Corrected On Site.
Observed build-up of food debris, dust or dirt on nonfood-contact surface WIC ceiling.
Observed dusty ceiling tiles and/or air conditioning vent covers. Corrected On Site.
2/12/2009 | 6 Violations | Rating 3.5/5
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted material on can opener.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-american and swiss cheeses in ric flip top Corrected On Site-within 4 hrs.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-grilled chicken in ric flip top.Corrected On Site-within 4 hrs stated operator.
Critical - Observed utensils stored in sanitizing solution.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
8/15/2008 | 10 Violations | Rating 2.75/5
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-cookline ric flip top. Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-sliding door wic. Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable-ric flip top cooler.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site-cook put gloves on.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-pregrilled chicken breast-cookline ric flip top.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-shrimp-cookline ric flip top.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-tuna salad-cookline ric flip top.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination-cold cut station on self serve bar.
Critical - Stop Sale issued on potentially hazardous foods due to temperature abuse (see Stop Sale Notice).
Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. Corrected On Site. dish washer was shut off.