- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes (sliced), ham (sliced), turkey (sliced), and eggs (cooked) is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the waiters' station is not providing sufficient hot water for handwashing. Two out of five hand sink are not providing sufficeint hot water.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 160 to 164 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer located in the food preparation area has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
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Regular | 10/14/2015 | 83 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The slice chicken and slice tomatoes is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The food slicer located in the food preparation area has/have adhering food or food particles.
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Regular | 06/11/2015 | 92 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The soda gun dispenser is missing the drain hose.
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Regular | 06/11/2015 | 97 |
- 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. **** for quat and chlorine.****
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Regular | 06/11/2015 | 100 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The mashed potatoes is in/on the walkin refrigerator at a temperature of 44 degrees F after cooling for more than 12 hours.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee drink stored next to clean utensils.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 125 to 129 degrees F.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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. **** for quat****
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Regular | 06/11/2015 | 85 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has/have adhering foreign material.
- 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.****quat****
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Regular | 06/11/2015 | 97 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the food warmer at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator and freezer are not clean.
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Regular | 06/11/2015 | 95 |
| No violation noted during this evaluation. | Regular | 06/11/2015 | 100 |
- 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 100 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized unwrapped straws stored in the outside bar (pool bar) are exposed to splash, dust, or other contamination.
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Regular | 06/11/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The smoked salmon is in the prep cooler at an internal temperature of 38°F and is not being maintained at 34 °F or below. The sweet potatoes is in the prep cooler at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The salad dressing and tomatoes are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is stored in contact with or under the raw eggs.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The spaghetti, sweet potatoes, milk, cottage cheese and sour cream in the kitchen have been refrigerated for more than 24 hours and 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 prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators, ice cream freezer, holster and storage bins located in the kitchen has/have adhering foreign material.
- Lighting - GRP (corrected on site)
TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning.
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Regular | 02/13/2015 | 77 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken, raw shrimp, and raw salmon 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The storage containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 10/21/2014 | 92 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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Regular | 10/21/2014 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has/have adhering food or food particles.
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Regular | 10/21/2014 | 97 |
- 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
Gnats were observed in or around the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The soda gun holster located in the bar has/have adhering foreign material.
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Regular | 06/25/2014 | 90 |
- 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 bar. No hand drying provisions were available at the handwash facilities in the bar.
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Regular | 06/25/2014 | 97 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Personal items are being stored on clean and sanitized dishware.
- 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. Half of the kitchen is without hot water.
- 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.
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Regular | 06/25/2014 | 88 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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Regular | 06/25/2014 | 97 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restrooms is not providing sufficient hot water for handwashing.
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Regular | 06/25/2014 | 97 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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Regular | 06/25/2014 | 97 |
- 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice cream freezer and slicer located in the food establishment has/have adhering food or food particles.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination.
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Regular | 06/19/2014 | 87 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is not providing sufficient hot water for handwashing.
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Regular | 04/23/2014 | 97 |
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