Riveredge Restaurant

The restaurant did not keep potentially hazardous foods cold enough, storing them above 4°C (40°F) when they should have been kept at or below that temperature.

Food items were not properly covered, which could allow dust, debris, or other contaminants to get into the food.

The restaurant did not clean and sanitize utensils frequently enough to prevent contamination.

The restaurant did not clean equipment surfaces as often as needed to maintain proper hygiene.