River Ville Bar And Grill

Year by year

Inspections

1. Mar 18, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Deli slicer not in use is visibly soiled with food particles behind the blade.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory asterisk on menu is missing in several places where eggs are cooked to order. Grilled salmon also missing asterisks. Statement is printed on menu.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Two packages of frozen white fish in reduced oxygen packaging (ROP) is being improperly thawed in packaging. Packaging states to remove from packaging prior to thawing.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in checkout area with desserts is not accessible or conveniently located. Pies and desserts are stored with tongs, spatulas for servers to plate.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use ice scoop improperly stored with handle touching ice in bar area.

     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 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     In server coffee area, single use items improperly stored on floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1. Bloody Mary mix stored in beer keg cooler at 49F. 2. In salad prep cooler, portioned salsa stacked above fill line at 46F, below 38F. Sour cream above fill line 44F, below 41F. 3. Slice of partially cooked bacon in basket held over fill line at 45F. 4. In cookline drawer, 2 slices of ROP white fish at 48F, all surrounding product <41F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Mar 12, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin in server area does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing asterisks on items served raw or undercooked. Statement is printed only on one page of the menu.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Salmon in reduced oxygen packaging (ROP) is being improperly thawed in packaging under refrigeration.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Food prep sink is not available as tools and quat sanitizer stored inside. Food prep (washing potatoes) occurring in sanitize compartment of 3-compartment sink.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink is not accessible or conveniently located in pie display/check out area.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for sanitizer in the bar dish machine is at 0-10ppm. The sanitizer concentration for sanitizer in the kitchen dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     In basement, several boxes of dried goods and single-use items stored on the floor. PIC informed storage in this room is temporary and shelving units have been ordered to store items in room with walk-in units.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In cookline steam well, beef being hot held at 118F, cheese at 112, jus at 126F, and beans at 120F. Employee informed items were on steam well for about 1 hour.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In bar area, keg cooler holding house made Bloody Mary mix at 46F, celery (non-TCS) at 48F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Apr 25, 2022 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The server station ice bin does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing asterisk by items cooked to order (eggs, steaks, burgers).

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition. Add asterisk next to each menu item available cooked to order (eggs, steaks, burgers).

     Code WFC 3-603.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in basement.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     TOILET ROOM - COVERED WASTE RECEPTACLE

     Toilet room used by females is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle for use with sanitary items.

     Code WFC 5-501.17