- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the bar is at an inadequate concentration of <200 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The soda nozzles located in the bar has/have adhering foreign material.
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Regular | 11/13/2015 | 94 |
- Proper/Adequate Handwashing - 4 penalty points
The food worker washed his hands at the 3 compartment hand sink and did not follow procedures for proper handwashing. Observed food worker who washed his hands for less than 20 seconds.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed open drink on the clean dishes rack by the 3 compartment sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave located in the kitchen has/have adhering food or food particles. The cambro's (plastic containers) located in the walkin freezer is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Observed platic container that was leaking, due to crack, food onto the floor. Also observed cracked containers.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The guacomole and cheese is/are not covered during storage in the walk in refrigerator.
- 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 grease and dust build up in the kitchen area on top of raised surfaces and flour spilled on the shelves in the dry good area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . Observed dust build up on ceiling tiles, lighting, and around vents.
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Regular | 11/13/2015 | 89 |
| No violation noted during this evaluation. | Regular | 08/05/2015 | 100 |
| No violation noted during this evaluation. | Regular | 08/05/2015 | 100 |
| No violation noted during this evaluation. | Regular | 04/15/2015 | 100 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the wash water is 106°F which is inadequate to properly wash kitchen ware.
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Regular | 12/12/2014 | 93 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the bar is not providing sufficient hot water for handwashing.
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Regular | 08/18/2014 | 97 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods are unsound and should not be sold, served or consumed.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sinks in the kitchen are not providing sufficient hot water for handwashing.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the hand sink.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
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Regular | 08/18/2014 | 87 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The rice is in/on the blast cooler at a temperature of 45 to 49 degrees F after cooling for overnight.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reach in refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the women's restroom(77-86°F) is not providing sufficient hot water for handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
- Food Protection - GRP
Fish in walk in freezer above ready to eat food.
- 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 spills.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the food preparation area are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the entry door do not fit properly. The weather strip is not secured to base of door.
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Regular | 04/17/2014 | 84 |
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