- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the prep cooler at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. Observed the raw catfish cold holding at an internal temperature of 38°F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed an employee drink in the food prep area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards, toaster, and prep cooler gaskets located in the kitchen has/have adhering foreign material.
- 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 residue on the outside of the prep coolers.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- 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.
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Regular | 02/04/2016 | 88 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing. cooks touching dirty surface areas and not switching their hands and washing their hands for the required 20 seconds.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the kitchen is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils ( tongs) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The tea urn noozles and coffee machine spigots located in the self-service beverage station has/have adhering foreign material.
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Regular | 10/13/2015 | 90 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ground beef product is/are stored in contact with or under the raw poultry product.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant. Black endcaps missing.
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Follow-up | 06/18/2015 | 92 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese, tomatoes, potato salad, and eggs on the battering station 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 beans, grilled onions and gravy is in/on the hot holding equipment at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The all employees is/are handling all ready to eat foods with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked ham is/are stored in contact with or under the muscle red meat. The ready to eat foods is/are stored in contact with or under the red beef.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The all employees did not follow procedures for proper handwashing.
- 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 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 kitchen. Missing paper towels in the service handwashing station.
- Evidence of Insect Contamination - 3 penalty points
Flies and ants were observed in or around the food establishment.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the food establishment did not have a readily available and visible thermometer.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The ready to eat foods is/are not covered during storage. Condensation evident inside walk in refrigerator, all ready to eat foods should be covered to prevent contamination.
- 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. Food cans in the pantry area had build up of debris and or dust.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the reachin refrigerator are damaged. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the reachin refrigerator are not clean . Evidence of rust build-up seen in walk-in refrigerator.
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Regular | 06/15/2015 | 62 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced tomato is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The ready to eat foods is stored in contact with or under the raw beef product.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material along breakplate.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the service counter area are damaged.
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Regular | 02/12/2015 | 85 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the food establishment are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The warming drawers located in the kitchen have adhering food or food particles.
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Regular | 10/13/2014 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is in the reachin refrigerator at an internal temperature of 40°F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken and dumplings is in/on the hot kettle at a temperature of 128°F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the kitchen has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the front counter area under sink are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the storage room are damaged.
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Regular | 06/09/2014 | 87 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bottle of degreaser and bleach are not labeled.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
- 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. Exposed wood surfaces by the 4 compartment sink.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Back door do not fit properly.
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Regular | 02/11/2014 | 94 |
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