- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut tomatoes is at an internal temperature of 55°F and is not being maintained at 41 °F or below. The bell pepper, canadian bacon, cheese, lasanga and pepperonis are at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables and ready to eat foods is/are stored in contact with or under the raw shelled eggs in the walkin refrigerator. The raw beef and raw seafood is/are stored in contact with or under the raw chicken in the walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the calamari batter.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the soda machine area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment and dishwasher area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment and dishwasher area are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vents inside the walkin refrigerator are dirty.
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Regular | 01/08/2016 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of shrimp 39.4 F, trout 38.6 F and crap 40.4 F and is not maintained at 34 °F or below. The sliced tomatoes 45.0 F is at an internal temperature of 45 F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The black olives and bread is/are stored in contact with or under the raw chicken.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of purple chemical spray bottle are not properly labeled. Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Medication bottle stored next to prep area for food.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized tongs, knives stored in the kitchen are exposed to splash, dust, or other contamination.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Utensils around the food establishment such as tongs, mixing spoons, spatulas are not protected from contamination. TFER 229.164(i)(2) - Page 38. The pre made salad is/are not stored in food storage areas. Pre-made salads are stored stacked on-top of each other in the reach in refrigerator unit.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Areas around the food establishment include: storage areas, railing, shelving, tops of equipment, door/door handles of equipment, gaskets of all equipment.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. The server walks around with a towel attached on her apron.
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Regular | 09/14/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pizza sauce, cheese, ham is at an internal temperature of 65°F and is not being maintained at 41 °F or below in the top cold holds. The above food was out for 2.5 hours and out of temperature at 65°F, after discussing with the chef. The kitchen temperature was also hot. The butter, ham, cut vegetables is at an internal temperature of 57°F and is not being maintained at 41 °F or below. The above food was out for 2.5 hours and out of temperature at 57°F, after discussing with the chef. The kitchen temperature was also hot. The raw chicken on the food prep table is at an internal temperature of 65°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ice is/are stored in contact with or under the raw chicken in plastic bag in the reach in freezer.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The raw chicken, salad, and other foods that is/are located in the reachin freezer & refrigerators has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of purple chemical are not properly labeled. Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in the kitchen area and the storage area. Observed chemicals placed next to sugar, glasses, and bowls on the same shelf or underneath the chemicals. The bug spray - raid, are present in the kitchen and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the kitchen has/have adhering foreign material. The ice machine located in the kitchen has/have adhering foreign material. The can opener located in the kitchen has/have adhering food or food particles.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored food in containers/bags are not marked with the common name of the food it contains.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair. Observed sink leaking from side due to a hole.
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Regular | 05/19/2015 | 81 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw seafood is/are stored in contact with or under the raw shelled eggs and raw chicken.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200ppm bleach
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. *food containers being reused for bread crumbs in the chest freezer The can opener located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed. -cannot locate permit
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The bread crumbs is/are not covered during storage.
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Regular | 01/14/2015 | 87 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables and cooked seafood are stored in contact with or under the raw seafood.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering food or food particles.
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Regular | 09/04/2014 | 90 |
- Cold Holding Temperature - 5 penalty points
The chicken, pasta is in/on the reachin refrigerator at an internal temperature of 44-50 degrees F and is not being maintained at 41 °F or below. The tomatoes and ham is in/on the on top of the reachin refrigerator sitting on ice at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the refrigerators has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food prep table.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The left reachin refrigerator with the door that does not shut properly located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized pans stored in the shelf lined with cardboard are exposed to splash, dust, or other contamination. The freezer, blender, food processor, food storage containers, and shelves used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your annual health permit is not displayed.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered. TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- Garbage and Refuse Disposal - GRP
TFER 229.166(m)(1) - Page 98. Excess refuse in the kitchen is not being removed.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the restroom are not installed or attached.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Complaint | 05/07/2014 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the walkin refrigerator at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the walkin refrigerator have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of degreaser are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves and can opener located in the kitchen have adhering foreign material. The shelves and spatula located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
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Regular | 04/07/2014 | 85 |
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