- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- 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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Regular | 02/10/2016 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef product is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The potato salad is in the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The mashed potatoes are in the steam table at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the open personal drink.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the customer service area.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 10/01/2015 | 79 |
- Cold Holding Temperature - 5 penalty points
The potato salad is at an internal temperature of 49 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 bologna that is located in the reachin refrigerator has 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 Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing.
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Regular | 06/13/2015 | 88 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The beef product has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the kitchen's hand sink is not maintained in good repair.
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Regular | 02/13/2015 | 96 |
- Cold Holding Temperature - 5 penalty points
The potato salad is at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers 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.
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Regular | 10/15/2014 | 92 |
| No violation noted during this evaluation. | Change of Ownership | 06/30/2014 | 100 |
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