- Cold Holding Temperature (corrected on site) - 5 penalty points
The beef and chicken product marinating in the prep refrigerator at an internal temperature of 45 to 49 degrees F and is not cooled to 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 reachin refrigerator 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The detergent/sanitizer used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from 3-compartment sink area.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 11/09/2015 | 82 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the warewash area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the warewash area.
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Regular | 07/21/2015 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Bottles placed in ice used for drinks.
- Handwash Facilities with Soap & Towels - 3 penalty points
Paper towels not provided in dispenser.
- 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 | 06/13/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice scoop used for preparation or serving in the food service/dispensing area are not stored in a manner to prevent contamination of the product. The knives located in the food preparation area has/have adhering food or food particles.
- 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. QUAT. A concentration at 50ppm.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 03/06/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is at an internal temperature of 38 degrees F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The walkin refrigerator in the food establishment did not have an accurate thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the food preparation area has/have adhering dirt.
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Regular | 11/13/2014 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reach-in drawer cooler at an internal temperature of 44°F and is not maintained at 34 °F or below.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The hand wash sink in the grill area is being used to dump ice water that was use for cooling.
- 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 server station.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized knives stored in the grill area are exposed to splash, dust, or other contamination. The salsa bowls and utensils located in the food establishment has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The salsa is/are not covered during storage.
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Regular | 07/11/2014 | 83 |
| No violation noted during this evaluation. | New Facility | 03/17/2014 | 100 |
| No violation noted during this evaluation. | New Facility | 03/17/2014 | 100 |
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