- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Shrimp stored under raw chicken. Beef stored under raw chicken. Prepared foods stored under raw meats.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared and frozen food in the walk in freezer is not dated at time of preparation.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. Hot water is at 90°F.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food establishment is not providing sufficient hot water for handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The dishwasher failed to sanitize pan for at least one minute.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The tea urn nozzles located in the waiters' station has/have adhering foreign material.
- Food Protection - GRP
Buckets of marinated food are stored on the walk in cooler floor. Many food items in the walk in cooler and freezer are not covered.
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Regular | 12/02/2015 | 79 |
- Cold Holding Temperature - 5 penalty points
The fish/seafoods are in the walk in cooler and prep cooler at an internal temperature of 41°F and are not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pizza and ready to eat chicken are in the warmer at a temperature of 126°F and are not being maintained at 135 °F or above.
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the prep cooler that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator, freezer, dish racks, shelves, ice bin and soda nozzles located in the kitchen have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ready to eat foods are not covered during storage. TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas.
- 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. Doors, door handles and gaskets are dirty.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the food establishment of the establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the prep sink is not maintained in good repair.
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Regular | 09/01/2015 | 76 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Garlic in oil at 60°F on the cooking station and 55°F on the Mongolian grill station. Cantaloupe and honey dew at 55°F. Cooked octopus at 50°F on the buffet line. Cooked noodles on the Mongolian grill area at 52°F.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The pizza is on the steam table at a temperature of 89°F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Frozen chicken nuggets, fries, and egg rolls stored under raw seafood in the reachin refrigerator.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
Dish washer bleach sanitizer at 0 ppm.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tub for the sliced vegetables (cabbage and carrots) 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
Jello not covered during storage in the walkin-refrigerator. Boxes of food not stored 6 inches above the floor in the walkin-refrigerator.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the dry storage area of the establishment.
- 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 | 06/02/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The following food products are above an internal temperature of 41°F: Bean sprouts-45°F, banana pudding-53°F cantaloupe 51°F and are not being maintained at 41 °F or below. The fish/seafood is in/on the prep cooler and walk in cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The raw fish/seafood is on the calamari and shrimp at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the sushi rice and sushi rolls.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the water hose connection in the dishwash machine area and the potable water system.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed behind wall mounted equipment. Most recent pest control observed 3-3-15.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Employee quickly dipped pans in water that did not contain sanitizer in final compartment. The cleaner with bleach used as the sanitizer in the 3-compartment sink area is not approved for use as an agent to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The speed racks and interior CC refrigerator at prep area located in the kitchen has/have adhering mold.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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 spill.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the food establishment are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food preparation area were left open. Exterior doors have daylight showing through which may allow access to insects/rodents.
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Follow-up | 03/06/2015 | 78 |
- Cold Holding Temperature - 5 penalty points
The raw shrimp/fish/seafood is in the walk in cooler, on the counter and inside the food prep cooler at an internal temperature of 35 to 43 degrees F, it has been maintained above 34°F for greater than four (4) hours. The following food products are above an internal temperature of 41°F: honey dew-45°F and cantaloupe 57°F, cottage cheese-45°F, fruit salad 48°F (at buffet) raw beef and chicken at mongolian grill 54-56°F, crabmeat 65°F, sushi rice 87°F, and are not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is in/on the steam table at a temperature of 95 to 99 degrees F and is not being maintained at 135 °F or above.
- Proper Cooking Temperatures per PHF - 5 penalty points
The clams is/are on/at the serving container at a temperature of 125 to 129 degrees F and is not cooked to heat all parts to 145 °F or above for 15 seconds.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The sauce is/are stored in contact with or under the raw clams. The sauce is being served with plastic cup without a handle and cup is submerged in sauce.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cream cheese that is/are located in the reach in refrigerator and 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. No label observed. Procedures for using time monitoring for food safety are not followed for the sushi rice and sushi rolls and bbq chicken.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the water hose connection in the dishwash machine area and the potable water system.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Approved Source/Labeling (corrected on site) - 4 penalty points
Seafood for service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked form, excluding molluscan shellfish, has not been frozen for parasite destruction or records have not been created or retained.
- Evidence of Insect Contamination - 3 penalty points
Roaches were observed in or around the soda nozzles, on the buffet line and on the wall by the oven. Most recent pest control observed 2-2-15.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The house hold insecticide are present in the storage shelving area and are not needed for food service operations.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Employee set up sanitizer in middle compartment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The interior CC refrigerator at prep area located in the kitchen has/have adhering mold. The soda nozzles, tea nozzles and ice machines have contaminants. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the walkin freezer(grocery bags). Also, reusing plastic cups as scoops in dry foods, sweet and sour sauce and sushi sauce. The gasket on the reach in at the sushi bar located in the food establishment 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 buffet line are not stored in a manner to prevent contamination of the product. Rice spatula in ice water.
- 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. Sides of fryers have grease accumulation, spray hose area at dish machine has black build up.
- 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. Stored on counters.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage shelving area are not clean .
- 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.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the food preparation area were left open.
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Regular | 03/02/2015 | 53 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp/fish/seafood is on the food prep cooler at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. The vegetables and/or ready to eat food is/are stored in contact with or under the raw shrimp and eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cream cheese that is/are located in the reach in refrigerator and 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. Procedures for using time monitoring for food safety are not followed for the sushi rice and sushi rolls.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection at the dishwashing machine in the 3-compartment sink area and the potable water system. Hose does not have hose connection vacuum breaker.
- Evidence of Insect Contamination (corrected on site) - 3 penalty points
3 roaches were observed in or around the dishmachine, wait station and warewash sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The insecticide are present in the waiters' station and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The holder for ice cream cones located in the buffet line is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Gasket in Mongolian Grill refrigerator is damaged. Reusing to go containers as scoops and sauce buckets for other food product. Mongolian Grill is damaged along the edges. Wet towel underneath cut board. The soft drink dispenser heads located in the waiters' station has/have adhering egg capsule and debris. The interior of food prep cooler located in the food preparation area has/have adhering condensation.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored sugar are not marked with the common name of the food it contains.
- 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. Rusted shelving in wait station areas and cabinetry needs to be resurfaced on buffet line. TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Need to insulate lines to prevent dripping of condensation in buffet line and mongolian grill cabinetry. Change the ice more frequently at the sushi area. Need to clean standing water and food debris from electrical area of fryer.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces at the 3 compartment sink.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen(screen door) do not fit properly.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the buffet cabinetry/dessert line cabinetry and light shields in kitchen of the establishment.
- Plumbing- GRP
No drain stoppers at warewash sink. TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Change of Ownership | 12/12/2014 | 74 |
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