Tina Riverdale Restaurant

Cycle Inspection / Initial Inspection

• 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)

Cycle Inspection / Initial Inspection

• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)
• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)

Administrative Miscellaneous / Initial Inspection

• 20-08 — Failure to post or conspicuously post healthy eating information (critical)
• 19-10 — Failure to display required signage about plastic straw availability. (critical)
• 19-07 — Failure to maintain a sufficient supply of single-use, non-compostable plastic straws. (critical)

Pre-permit (Operational) / Initial Inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)