River Valley Ranch

Year by year

Inspections

1. Dec 10, 2025 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Observed cream mushroom soup in kettle is hot held at 122°F. Informed PIC, and discussed how long has it been hot holding. PIC stated the soup has been hot held since 7:00am. PIC took temperature and got the same. PIC discarded soup.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed containers of chili and container of tomato soup in 2 prep cooler are improperly date marked. Observed chili and tomatoe soup were cooled and frozen. Then they were thawed in the 2 door prep cooler without updating the date mark. Containers of chili were date marked on 9/18/25 and 10/9/25 and container of tomatoe soup was date marked on 11/15/25. PIC stated one container of chili was taken out to thaw on 12/7/2025 and the other on 12/9/2025. Container of tomatoe soup was taken out to thaw on 12/9/25. Provided education and PIC stated they will put a thaw date mark on frozen items that will be thawed. PIC stated they will update the date marks on the containers of chili and container of tomatoe soup.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

2. Feb 11, 2025 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Various non-commercially processed soups are being improperly reheated. Reviewed soup reheating procedure and was informed that soups are reheated to 135F. Instructed staff that reheat temperature for a non-commericially processed products, must be reheated to 165F for 15 seconds. PIC stated that they would immediately change their procedure..

     Correction: Adjust procedures and methods to properly reheat food. Ensure that all product that was previously cooled is reheated to 165F for 15 seconds.. Unsafe food shall be discarded.

     Code 3-403.11

   • Not serious Core

     COMPLIANCE WITH FOOD LAW - EGG SOURCE

     Eggs were obtained from an unapproved source.

     Correction: Obtain eggs from an approved source.

     Code 3-201.11 (H)

3. Jan 24, 2024 Routine · No items found

   No violations cited.