- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sinks in the kitchen and bathrooms are not providing sufficient hot water for handwashing. (currently at 84 degrees F)
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The toaster located in the kitchen has adhering food or food particles.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar and flour are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The food in the walkins is stored on the floor.
- 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. (microwave shelf)
- Lighting - GRP
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in self-service, handwashing, warewashing, equipment and utensil storage areas, reach-in and under-counter refrigerators or in toilet rooms. (over grill)
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Regular | 01/26/2016 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw beef product.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the food establishment is at an inadequate concentration of 100 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized knives stored in the kitchen are exposed to splash, dust, or other contamination. The in-use utensils Tongs used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. Equipment around the kitchen of food establishment are not protected from contamination. EX: tongs, mixing spoons and spatulas.
- 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. These areas around the food establishment include: shelving, railing, storage areas, tops of equipment, door handles, doors, gaskets of all equipment.
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Regular | 09/08/2015 | 90 |
- Sound Condition - 4 penalty points
The milk is/are unwholesome and should not be sold, served or consumed. Milk expired in bar refrigerator.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the bar has/have adhering foreign material.
- 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. Some of these areas include: shelving, railing, storage areas and tops of equipment, gaskets of equipment, doors and door handles.
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Regular | 09/08/2015 | 89 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cream sauces and green salsa is in/on the steam table at a temperature of 100°F - 110°F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food service worker is/are handling heated buns with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous sauce and cheese lobster sauce prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. **Stem thermometer goes from 50°F - 550°F
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine panel located in the bar has/have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. **burgers are cooked to medium well and not noted
- 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. HVAC vents are dusty
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the restroom are damaged.
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Regular | 05/19/2015 | 78 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the dish rack area.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The food stored on floor of walkin freezer is not stored in food storage areas.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen shrimp are being thawed improperly.
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Regular | 01/13/2015 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine and bar gun located in the bar have adhering foreign material. The cutting board located in the bar is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 01/13/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken salad and raw seafood is at an internal temperature of 58°F and 40°F - 44°F, respectively and is not being maintained at 41 °F (34°F raw seafood) or below.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the kitchen are not installed or attached. *not sealed by the reachin refrigerator at the far right corne*
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Regular | 09/10/2014 | 89 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The food prep cooler in the food preparation area did not have a readily available and visible thermometer.
- 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.
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Regular | 05/07/2014 | 94 |
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