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Vietriver Vietnamese Restaurant

Vietriver Vietnamese Restaurant
1817 S Washington Ave
Titusville, FL 32780
(321)600-0880

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Emergency Closure Orders Since October 2008

Notice According to Florida Statute 509.035; an emergency closure is not a disciplinary action, but rather an action taken to mitigate conditions that pose an elevated risk to the health, safety or welfare of the public or the establishment's employees. The licensee is closed until the conditions are corrected. Examples of conditions warranting immediate closure include: lack of approved utilities or hot water, sewage backups or overflows, fire damage, pest infestation or inadequate refrigeration.

A 24-hour callback inspection will be performed after an emergency closure or emergency suspension of license. The establishment may reopen only when a division inspection shows that all critical violations that caused the suspension are corrected.


Vietriver Vietnamese Restaurant, Titusville was ordered Closed on November 06, 2014 due to Roach Activity and was allowed to Reopen on November 07, 2014

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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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6 Food Service Inspections Since July 1, 2014
Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 5456468
Inspection Date: Wednesday, November 26, 2014
Inspection Number: 2436472
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Complied - Return visit resulting from a previous facility closure found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
16-46-4 Basic.Old labels stuck to food containers after cleaning. **Warning** Working on issue.

Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 5455688
Inspection Date: Friday, November 07, 2014
Inspection Number: 2436472
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Time Extension - Return visit indicates establishment operator is attempting to comply, but is unable at this time due to circumstances beyond control. Violations may not be noted again on these inspection reports.
Total Number of Violations: 21
Number of High Priority Violations: 6
Number of Intermediate Violations: 3
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Drinks in freezer **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Plastic food containers on the cook line **Warning**
36-17-4 Basic.Floor tiles missing. Dish room **Warning**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice spoon on top of the rice lid that's soiled. Manager placed in the dish machine and place a clean spoon in a clean container **Warning**
16-46-4 Basic.Old labels stuck to food containers after cleaning. **Warning**
36-31-4 Basic.Several Holes in ceiling through out kitchen. Insulation and ac ducts showing. **Warning** filling in holes
36-24-4 Basic.Several Holes in walls in kitchen. Recommend filling in the holes. **Warning** in process of sealing
35A-03-4 Basic.Several dozens of dead roaches in the dry storage area, behind equipment on the cook line **Warning**
08B-14-4 Basic.Stored food not covered in reach in -in freezer. **Warning** not covered
33-31-4 Basic.Unnecessary items on the premise. Unused equipment in the storage room. **Warning**
08A-06-4 High Priority.Improper side-by-side separation of raw animal foods and ready-to-eat foods. Cook line cooler has raw shrimp next to cooked beef and cooked chicken **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler: cooked chicken 47° cooked beef 48° raw beef 48° soups 47° recommend to rapid chill. Cook states placed in the cooler at 10:30 am **Warning**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Uncover beef over raw seafood in upright freezer **. Repeat Violation** **Warning**
35A-05-4 High Priority.Roach activity present as evidenced by 12 to 15 live roaches found under microwave cart in the kitchen 1 live under chemical jugs under dish machine several live under the cooler on the front line, 2 egg cases found next to hand sink in the dish area approximately 100 behind the cook line cooler in the kitchen, approximately 10 behind upright freezer in kitchen, approximately 30 Under chest freezer, 10 live behind 2 door reach in freezers in the dry storage area, 5 live on the floor at the bar. **Warning**. Saw 3 live on the cook line on the wall. Operator killed. 1 live crawling on the wall in door way going into kitchen. Operator killed corrected onsite.
35A-23-4 High Priority.Roach excrement and/or droppings present. Behind posters on the cook line **Warning** cleaning in process
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **. Repeat Violation** **Warning**
03D-16-4 Intermediate.Cooked pork (time/temperature control for safety) food covered while cooling. Reeducated cook to not cover foods while cooling till reaching 41° **Corrected On-Site** **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **. Repeat Violation** **Warning**

Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 5364833
Inspection Date: Thursday, November 06, 2014
Inspection Number: 2436472
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency order recommended - Conditions have been found that endanger the health and safety of the public requiring immediate closure of the establishment.
Total Number of Violations: 29
Number of High Priority Violations: 7
Number of Intermediate Violations: 4
Number of Basic Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. In the back **Warning**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Drinks in freezer **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Plastic food containers on the cook line **Warning**
36-17-4 Basic.Floor tiles missing. Dish room **Warning**
36-15-4 Basic.Heavy Food debris accumulated on kitchen floor behind equipment. **Warning**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice spoon on top of the rice lid that's soiled. Manager placed in the dish machine and place a clean spoon in a clean container **Warning**
22-19-4 Basic.Interior of microwaves heavily soiled with encrusted food debris. **. Repeat Violation** **Warning**
23-06-4 Basic.Moderate Build-up of food debris, dust or dirt on all shelving in the kitchen and front line **. Repeat Violation** **Warning**
36-13-4 Basic.Moderate Grease accumulated under cooking equipment. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
16-46-4 Basic.Old labels stuck to food containers after cleaning. **Warning**
36-31-4 Basic.Several Holes in ceiling through out kitchen. Insulation and ac ducts showing. **Warning**
36-24-4 Basic.Several Holes in walls in kitchen. Recommend filling in the holes. **Warning**
35A-03-4 Basic.Several dozens of dead roaches in the dry storage area, behind equipment on the cook line **Warning**
08B-14-4 Basic.Stored food not covered in reach in -in freezer. **Warning**
33-31-4 Basic.Unnecessary items on the premise. Unused equipment in the storage room. **Warning**
08A-06-4 High Priority.Improper side-by-side separation of raw animal foods and ready-to-eat foods. Cook line cooler has raw shrimp next to cooked beef and cooked chicken **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler: cooked chicken 47° cooked beef 48° raw beef 48° soups 47° recommend to rapid chill. Cook states placed in the cooler at 10:30 am **Warning**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Uncover beef over raw seafood in upright freezer **. Repeat Violation** **Warning**
35A-05-4 High Priority.Roach activity present as evidenced by 12 to 15 live roaches found under microwave cart in the kitchen 1 live under chemical jugs under dish machine several live under the cooler on the front line, 2 egg cases found next to hand sink in the dish area approximately 100 behind the cook line cooler in the kitchen, approximately 10 behind upright freezer in kitchen, approximately 30 Under chest freezer, 10 live behind 2 door reach in freezers in the dry storage area, 5 live on the floor at the bar. **Warning**
35A-23-4 High Priority.Roach excrement and/or droppings present. Behind posters on the cook line **Warning**
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
41-01-4 High Priority.Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Front line **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **. Repeat Violation** **Warning**
03D-16-4 Intermediate.Cooked pork (time/temperature control for safety) food covered while cooling. Reeducated cook to not cover foods while cooling till reaching 41° **Corrected On-Site** **Warning**
22-28-4 Intermediate.Interior of all reach-in coolers through out are moderate to heavily soiled with accumulation of food residue. **. Repeat Violation** **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **. Repeat Violation** **Warning**

Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 5364488
Inspection Date: Friday, July 11, 2014
Inspection Number: 2425744
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 5238696
Inspection Date: Thursday, July 10, 2014
Inspection Number: 2382204
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy build up. **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. **Warning**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw non packaged chicken over beef. **Warning**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. Heavily soiled. All coolers and freezers, blood, etc. On shelves. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. And in employee restroom. **Warning**

Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 5329547
Inspection Date: Thursday, July 10, 2014
Inspection Number: 2425744
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 10
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. Reach in cooler door handles.
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. In wait station. **. Repeat Violation**
16-46-4 Basic.Old labels stuck to food containers after cleaning.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in salad bar station, sprouts, lettuce and tomatoes. Will discard after 4 hours.
08A-19-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw chicken over beef. **. Repeat Violation**
22-26-4 Intermediate.Buildup of soiled material on racks in the reach-in cooler.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. In wait station. **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
14-80-4 Intermediate.Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad station. Called repairman.

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 5238695
Inspection Date: Tuesday, May 13, 2014
Inspection Number: 2382204
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 32
Number of High Priority Violations: 5
Number of Intermediate Violations: 6
Number of Basic Violations: 21
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line equipment has heavy grease build up. **Warning**
32-21-4 Basic.Bathroom door not self-closing. Employee restroom. **Warning**
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy build up. **Warning**
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In dry storage, several cases. **Warning**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on counters throughout. **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
36-22-4 Basic.Floor area(s) covered with standing water. Large amount of water in mop sink/ washer room. **Warning**
36-73-4 Basic.Floor soiled/has accumulation of debris. In dry storage room. **Warning**
23-19-4 Basic.Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Throughout. **Warning**
08B-37-4 Basic.Food stored in a prohibited area. Employee food/ drink stored above customer food, soy milk, in reach in cooler. **Warning**
36-47-4 Basic.Hood soiled with accumulated grease. **Warning**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. Moderate build up. **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Mop sink. **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. **Warning**
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Reconstituted noodles in bucket. **Warning**
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. Heavily soiled in grill area. **Warning**
23-14-4 Basic.Shelf under preparation table soiled with food debris. **Warning**
23-09-4 Basic.Soiled reach-in cooler gaskets. And food debris. **Warning**
36-27-4 Basic.Wall soiled with accumulated food debris. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Heavily soiled. Wait station. **Warning**
41-07-4 High Priority.Container of medicine improperly stored. Advil, protein powder stored over onion. **Warning**
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over bread, etc. Upright ric. **Corrected On-Site** **Warning**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw non packaged meat over blueberries, bread. **Warning**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw non packaged chicken over beef. **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **Warning**
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Soiled colander stored in hand sink next to dish machine. **Warning**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. Heavily soiled. All coolers and freezers, blood, etc. On shelves. **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 2 severs stocking food, filling ice, and 3 cooks on duty. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. And in employee restroom. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**

Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 5124766
Inspection Date: Thursday, November 21, 2013
Inspection Number: 2310940
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 4994569
Inspection Date: Thursday, November 21, 2013
Inspection Number: 2310941
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
21-32-4 Basic.Cloth used as a food-contact surface. Over noodles. **Corrected On-Site**
36-15-4 Basic.Food debris accumulated on kitchen floor. Under dish machine
08B-37-4 Basic.Food stored in a prohibited area. Employee food stored over/ with customer food
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh sprouts in wait station area. , ice bath not surrounding pan. And rehydrated noodles. Operator unaware that potentially hazardous after rehydrating. Discussed time as a public health control. Will discard after 4 hours and change procedures. **Corrected On-Site**
27-04-4 Intermediate.Cold water not provided/shut off at employee handwash sink. **Corrected On-Site**

Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 4994568
Inspection Date: Thursday, September 12, 2013
Inspection Number: 2310940
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 24
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
32-21-4 Basic.Bathroom door not self-closing.
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Multiple in back room.
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons. **Corrected On-Site**
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Corrected On-Site**
29-18-4 Basic.Drain cover(s) missing. Dish room floor.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
36-22-4 Basic.Floor area(s) covered with standing water. Dish area.
08B-38-4 Basic.Food stored on floor. Bag of onions. **Corrected On-Site**
10-21-4 Basic.Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
29-11-4 Basic.Leaking pipe at plumbing fixture. Under triple sink.
36-62-4 Basic.Light not functioning. Cook line.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line.
51-18-4 Basic.No copy of latest inspection report available.
03D-02-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Deep, covered pan of cooked rice in reach in cooler. Operator discarded.
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over soups.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw eggs over vegetables, upright reach in cooler
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Mild.
31A-11-4 Intermediate.Handwash sink used for purposes other than washing, blocked with bowl. **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice. **Corrected On-Site**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Cleanser, wait station

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 4994568
Inspection Date: Thursday, September 12, 2013
Inspection Number: 2310940
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 24
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
32-21-4 Basic.Bathroom door not self-closing.
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Multiple in back room.
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons. **Corrected On-Site**
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Corrected On-Site**
29-18-4 Basic.Drain cover(s) missing. Dish room floor.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
36-22-4 Basic.Floor area(s) covered with standing water. Dish area.
08B-38-4 Basic.Food stored on floor. Bag of onions. **Corrected On-Site**
10-21-4 Basic.Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
29-11-4 Basic.Leaking pipe at plumbing fixture. Under triple sink.
36-62-4 Basic.Light not functioning. Cook line.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line.
51-18-4 Basic.No copy of latest inspection report available.
03D-02-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Deep, covered pan of cooked rice in reach in cooler. Operator discarded.
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over soups.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw eggs over vegetables, upright reach in cooler
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Mild.
31A-11-4 Intermediate.Handwash sink used for purposes other than washing, blocked with bowl. **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice. **Corrected On-Site**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Cleanser, wait station

Inspection For: VIETRIVER OF TITUS
License Number: 1505716
License ID: 5579048
Inspection Visit ID: 4902142
Inspection Date: Monday, April 29, 2013
Inspection Number: 2266985
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 4
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Back wait station.
36-36-4 Basic.Ceiling tile missing.
10-08-4 Basic.Ice scoop handle in contact with ice. **Corrected On-Site**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
33-03-4 Basic.No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink.
53A-06-4 Intermediate.No proof of a certified food manager for the establishment at the time of the licensing inspection.
53B-07-4 Intermediate.No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Vietriver Vietnamese Restaurant in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Vietriver Vietnamese Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Vietriver Vietnamese Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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