My Place At Rivers Edge LLC

Year by year

Inspections

1. Aug 20, 2026 Admin Follow Up · 2 core, 2 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Everest cooler handle is broken.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Significant improvement on cleaning non-food contact surfaces. Continue working on and maintaining shelving and equipment door handles & seals clean.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

2. May 22, 2026 Pre-inspection Follow Up · 4 core, 4 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Everest cooler handle is broken.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Significant improvement on cleaning non-food contact surfaces. Continue working on and maintaining shelving and equipment door handles & seals clean.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

3. May 20, 2026 Routine · 2 priority, 2 priority foundation, 11 core
   • Serious Priority Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Shredded cheese in Everest Cooler is moldy, bread on shelf is moldy.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Shredded Cheese in Everest Cooler is cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The Everest cooler is not maintaining adequate cold holding temperatures.

     Correction: Discontinue use of unit until it has been repaired.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice deflector in ice machine is visibly soiled. Dishes, bowls, tupperware and rubbermade storage containers and lids, seives, cutting boards an numerous other items are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Shrimp and several other food items in coolers and freezers are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored on a cardboard box.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Food items in cooler are stored on moldy shelves.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination.

     Code 3-305.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Cardboard on shelf, cardboard box holdling utensils in the kitchen are not constructed of a material that is smooth, easily cleanable and non-absorbant.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Everest cooler handle is broken.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The alto-shaam hot hold unit smells strongly of rotten fish when opened. Shelving, fryers, grill, flat top, hood ventilation system, equipment door handles & seals, and numerous other surfaces are soiled with food and oil residues.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Utensils are soiled in containers containing food and grease residues.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored below the prep table in the kitchen and are soiled with food residues.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors and walls are soiled with food debris and grease residue.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12