- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The noodles are in the walkin refrigerator at a temperature of 80°F after cooling for 03 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The meat is at an internal temperature of 46°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The crab meat is/are being prepared on or with the food prep table that was contaminated by the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment is/are not properly sanitized. The food storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reachin refrigerator located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The meats and sauces is/are not stored in food storage areas.
- Thawing - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen raw beef product is/are being thawed improperly.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Shared | 02/05/2016 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked shrimp is at an internal temperature of 42 to 44 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken, wontons and dumplins are on the buffet line at a temperature of 115 to 127 degrees F and is not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
All employees are drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Fruit flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of blue chemical are not properly labeled. The medicine is present in the kitchen and are not needed for food service operations.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 10/08/2015 | 80 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach 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
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator. Observed using bowls for a scoop.
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Follow-up | 06/18/2015 | 90 |
- Cold Holding Temperature - 5 penalty points
The garlic oil, cooked crab, rice, and chicken is/are at room temperature with an internal temperature of 45 to 65 degrees F and is not being maintained at 41 °F or below. Observed in the double door refrigeration by hot holds and unit by grill area. The raw fish/seafood is on the reachin refrigerator at an internal temperature of 42 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours. Observed in the double door refrigeration.
- Sound Condition - 4 penalty points
The condiments is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The pasta/ vegetables are stored in contact with or under the raw shrimp/raw meat.
- 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.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the handwash area. No hand drying provisions were available at the handwash facilities in the handwash area.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The insecticide are present in the 3-compartment sink area and are not needed for food service operations.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the storage shelving area are not stored in a manner to prevent contamination of the product. Observed knives between units equipments and ice scoop stored improperly.
- 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. Observed dirty reachin refrigeration units and equipment.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food preparation area are not clean .
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 06/16/2015 | 68 |
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
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Regular | 06/16/2015 | 100 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. The garlic oil is at an internal temperature of 72 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 veggies, raw meats, and cooked food items 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed a knife stored between equipment. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Observed re-using soy buckets.
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Regular | 11/10/2014 | 88 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. The garlic oil is at an internal temperature of 72 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The tomatoes is/are stored in contact with or under the eggs, raw in-shells. The all ready to eat foods is/are stored in contact with or under the poultry/poultry product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The veggies, raw meats, and cooked food items 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 - 3 penalty points
The reachin refrigerator in the food preparation area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop and knives storage area located in the food preparation area has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin refrigerator. Observed re-using soy buckets. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed knives stored between equipment.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The containers of cooked foods is/are not stored in food storage areas.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 07/08/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the food prep cooler at an internal temperature of 41 degrees F and is not maintained at 34 °F or below. The raw chicken and chicken(cooked) is at an internal temperature of 45°F and 84 degrees F, respectively, and is not being maintained at 41 °F or below. Several containers of food product set out at room temperature on carts and tables.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sweet and sour chicken, chicken/stick and egg rolls is in/on the steam table at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The employees are drinking and eating in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food prep cooler in the kitchen did not have a readily available and visible thermometer. The FW food manager 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets on the True cooler and the food prep cooler located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Knife is stored between the prep table and the food prep cooler. Ice scoop on card board on top of ice maker. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Using disposable portion cup as scoop.
- Food Protection - GRP
Raw chicken in freezer is above egg rolls.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The chicken is/are not stored properly in food storage areas. Several bus tubs of food product setting directly on the floor.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Tops are missing. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Lighting - GRP
A section of the lights are spent. TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant in the walk in cooler.
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Regular | 03/12/2014 | 76 |
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