River Jams

Year by year

Inspections

1. Jul 30, 2026 Re-inspection · No items found

   No violations cited.

2. Jul 16, 2026 Routine · 6 priority, 5 priority foundation, 3 core, 1 repeat
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Bar tender stated that bar garnishes are served using bare hands

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In Aurora kitchen fridge across from flat tops: cheese and homemade sauces are stored under a carton of liquid eggs. In Atosa 2dr cooler closest to kitchen exit: cut vegetables are stored under raw bacon.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Tartar sauce and heavy cream in Aurora Fridge is cold held at 58 and 60 °F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. All bottled homemade sauces, heavy cream, and carton of liquid egg were volutarily discarded.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Heavy cream in Auroa Fridge has not been provided with a date mark. Slopy joe in Atosa Fridge (by window) has not been provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at mop sink with hose attachement.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Serious Priority

     TOXIC SUBSTANCES - STORAGE

     Chafing dish fuel and other cleaning supplies are stored above clean cambro containers

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     THAWING

     Fish and other sea food is being improperly thawed by thawing at room temperature.

     Correction: Adjust procedures or methods to properly thaw foods. Thawing must occur under refrigeration, in the microwave, under cold running water, or cooked immediately

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring quat sanitizer concentration. Kit on site is completely blue and ruined.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Cook stated that handwashing sink or automatic handwashing facility is used to wash produce.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. Only handwashing is allowed in handwash sink.

     Code 5-205.11 (B)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in kitchen. Soap has been extreamly diluted with water and solution does not produce suds.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at the bar hand wash sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • 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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Box of lemons is stored on the floor in the bar walk in cooler.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD LABELS - BULK FOODS LABELED

     Bulk food container is not labeled or no placard is provided with required label information. Two bulk containers in kitchen and one bulk container in room attached to kitchen.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

3. Mar 12, 2025 Routine · 1 priority, 3 priority foundation, 4 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cream in bar cooler furthest from front door is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. This cooler may need to have the compressor/air intake cleaned out. If this doesn't fix the issue, please have it serviced.

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

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees. Fact sheets on these topics will be sent to managemet. Please print and post in kitchen for staff to review and put into practice.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for soups in main prep cooler in kitchen. Jack explained that their soups are cooled in large quantities in deep metal pans w/ no ice wands or ice bath to help with cooling.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. As discussed, I recommend using shallow metal containers to ensure cooling from 135 to 41 F in 6 hours.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No quat (QAC) test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counter in kitchen.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Refrigeration units (walk in cooler and bar coolers) are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring devices for all refrigeration units.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The compressors on refrigeration units in back of kitchen and areas of floor/back door are not cleaned on a frequent basis.

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

     Code 4-602.13

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in several areas of the kitchen is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

4. Mar 8, 2024 Routine · 1 priority, 4 priority foundation, 3 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Ground beef in the Kennmore Refridgerator which was labelled for employee items and non-commerical is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. No food being served to customers should be stored in the employee fridge.

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

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees. All staff must be given proper instructions on how to make a sanitizer sink and sanitizer pail using Members Mark Quat and be able to test for proper sanitizer concentration.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. Please post and train all employees on Employee Illness PDF.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple TCS foods and homemade suaces in kitchen prep coolers were improperly date marked. Ex: smoked salmon, whipped feta, skim milk, garlic aioli, ranch. Other ready to eat TCS items were date marked, but passed 7 day shelf-life and had to be discarded.

     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. Follow the Date Marking Handout provided for all ready to eat, TCS products.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No sanitizer test strips were available at the bar for monitoring sanitizer concentration.

     Correction: Provide Quat test strips in an easy, accesible location to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

     Multiple thermometers are missing or reading incorrect temperatures.

     Correction: As discussed, place and reposition thermometers in all units so that it is located in the warmest part of the refrigeration unit.

     Code 4-204.112 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces including floors in prep, kitchen, and cooler doors are soiled with food debris and splatter.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment including doors, floors, shelving.

     Code 4-601.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor/ wall junction is not coved in the prep and kitchen areas. Steps leading to kitchen prep area are damaged.

     Correction: Provide floors, wall junctions, steps,walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11