- Sound Condition (corrected on site) - 4 penalty points
The potato salad and ready to eat chicken are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The hand washing sink in the women's restroom is not providing sufficient hot water for hand washing. Water temperature is 68°F.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage bin, refrigerator, shelf, ice scoop and holster located in the kitchen have adhering foreign material.
- Food Protection - GRP
Canned goods are dusty.
- 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. Hand sink is dirty.
- 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 | 12/08/2015 | 83 |
- 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 bar. No hand drying provisions were available at the handwash facilities in the bar.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the hand sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice bin and shelves located in the bar have adhering foreign material.
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Regular | 09/14/2015 | 91 |
- Handwash Facilities Adequate & Access - 3 penalty points
The hand washing sink in the bar is not providing sufficient hot water for hand washing. Water temperature is 80°F.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda gun, holster and coolers located in the bar have adhering foreign material.
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Regular | 09/14/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The ready to eat potatoes and broth are in the refrigerator, since yesterday, at an internal temperature of 46°F and are not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ready to eat potato dish is in the warmer at a temperature of 120°F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The hand washing sink in the women's restroom is not providing sufficient hot water for hand washing. Water temperature is at 90°F.
- 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
The storage bins, refrigerator, ice machine, holster and soda nozzles located in the kitchen have adhering foreign material. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Lockers/Dressing Rooms - GRP
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 | 08/11/2015 | 77 |
- Proper/Adequate Handwashing - 4 penalty points
The food service workers did not follow procedures for proper hand washing, due to the fact that the water is at 67°F..
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The hand washing sink in the women's and men's restrooms is not providing sufficient hot water for hand washing. Water temperature is at 87°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators, ice machine and ice bin located in the kitchen have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Gasket is torn. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Gaskets are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 04/14/2015 | 86 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The milk is stored in contact with or under the raw eggs.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The freezers, storage bins, ice bin and ice scoop located in the kitchen have adhering foreign material.
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Regular | 12/18/2014 | 89 |
| No violation noted during this evaluation. | Regular | 09/24/2014 | 100 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The holster, shelf and ice bins located in the bar have adhering foreign material.
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Regular | 09/24/2014 | 94 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ready to eat salmon is in the hot holding unit at a temperature of 128°F and is not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The salad dressing is unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen. Gnats were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dish machine is at an inadequate concentration of 0 ppm to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, ice bin, freezer and storage container located in the kitchen have adhering foreign material. The soda nozzles located in the kitchen are not properly sanitized. The cutting board and ice bucket located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 08/19/2014 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pork product is at an internal temperature of 60 degrees F and is not being maintained at 41 °F or below, I observed sausage below grill reachin refrigerator.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pork product is in/on the food warmer at a temperature of 120 to 124 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 bread is/are stored in contact with or under the shrimp.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The server is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the smoker room.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the storage room are not installed or attached.
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Regular | 03/11/2014 | 79 |
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