- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The lunch meat is displayed in contact with or under the eggs, raw in-shells.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the employees' restroom.
- Food - GRP
TFER 229.167(n) - Page 106. Distressed dry goods are not segregated from other stored wholesome food products
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Regular | 09/24/2015 | 93 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous cheese prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the 3-compartment sink area is inaccessible to food service employees.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 09/10/2015 | 86 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
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Regular | 03/24/2015 | 97 |
| No violation noted during this evaluation. | Regular | 09/03/2014 | 100 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods and cake mixes are unsound and should not be sold, served or consumed.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the restroom.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged.
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Regular | 09/03/2014 | 93 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The HOT DOGS, SAUSAGES, CHEESE SAUCE, AND BBQ MEATS is in/on the STEAM TABLE at a temperature of 55 - 75°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The SLICED CHEESES AND THE CONTAINER OF CHILI 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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The thermometer in the food prep cooler that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The TUPPERWARE USED TO STORE SLICED CHEESE IN 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(2) - Page 95. The surface for the dumpster/compactor storage is not adequate. GREASE RECEPTACLE IS ON TOP OF GRASSY AREA
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Regular | 03/26/2014 | 82 |
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