- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The lasagna that is/are located in the walkin 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.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
The sink drain in the dishwash machine area is obstructed and dirty water is backed up into the floor drain.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven located in the storage room has/have adhering food or food particles.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The food service containers is/are not stored in food storage areas.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- 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. Hot water test strips are not available.
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Regular | 01/05/2016 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The prepared foods that is/are located in the walkin 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of purple chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine, the microwave oven, the side of the oven, proofer, and the calculator on the cutting board located in the kitchen has/have adhering food or food particles and mold. Single service, single use and clean sanitized oven rack stored in the floor are exposed to splash, dust, or other contamination. The cardboard 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 Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The containers of food sitting on the floor is/are not stored in food storage areas.
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Regular | 09/09/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The house-made dressings is in/on the reachin refrigerator at an internal temperature of 45 to 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 ready-to-eat potentially hazardous potentially hazardous food(s) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. The prepared foods that is/are located in the walkin 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The spice containers, utensil storage containers, shelf under the bread cutting machine, and the bakery bulk food storage containers located in the kitchen has/have adhering food or food particles. Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location.
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Regular | 05/18/2015 | 85 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the walkin refrigerator that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Single service, single use and clean sanitized dish racks and food equipment stored in the floor are exposed to splash, dust, or other contamination.
- Paper Test Strip Testing Devises - GRP (corrected on site)
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. Test papers are locked in the office and the Chef is not on-site with the key.
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Regular | 01/19/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced meats and potentially hazardous foods is in/on the reachin refrigerator at an internal temperature of 55 to 59 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 ready-to-eat potentially hazardous potentially hazardous food(s) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served. The ready to eat foods that are located in the walkin refrigerator that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tall cutting boards sitting on the floor by the dish machine located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The muffin pans, measuring cups, refrigerator door gaskets, cookie sheet pans that the spices are sitting on, cans of food, and strainers located in the kitchen has/have adhering food particles and grease. The reachin refrigerator door gasket 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)(1) - Page 106. Floor surfaces in the kitchen are damaged. Sealant is coming up off the floor TFER 229.167(p)(1) - Page 106. Wall surfaces in mops sink area, the walkin refrigerator, and behind some of the wire racks are damaged.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
- 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 | 09/25/2014 | 85 |
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