| No violation noted during this evaluation. | Follow-up | 11/12/2015 | 100 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked beef, cooked vegetables, cooked noodles and cooked chicken are in the prep cooler at a temperature of 46-48°F.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw beef, raw chicken and tofu are in the prep cooler at an internal temperature of 44°F. and are not being maintained at 41 °F or below. The raw fish/seafoods are in the prep cooler at an internal temperature of 41°F.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The raw eggs are stored in contact with or under the raw beef.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat beef and chicken 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service workers are drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Food is being prepared in a dirty prep sink and at the dish machine next to dirty dishes.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing. Water temperature is 85°F.
- Evidence of Rodents/Other Animals - 3 penalty points
Evidence of Evidence of rats was observed in or around the storage room.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerators, freezer, prep sink, microwave and storage bins, located in the kitchen have adhering foreign material. The ice machine located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Prep coolers are not working properly.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
- Lighting - GRP
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.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- 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.
|
Regular | 11/12/2015 | 63 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator located in the bar has adhering foreign material.
|
Regular | 08/29/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Dried noodle soaked in water at 70°F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw salmon stored over the package of cooked food in the prep cooler.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
The floor drain for the handsink in the hallway is slow draining.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Rice scoop stored in water without ice.
|
Regular | 07/23/2015 | 82 |
- 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. Dish stored in handwashing sink.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen. No soap and towels provided in two hand washing stations.
- 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. Medicine stored on shelf next to food items. Containers of hand sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Hand sanitizer stored next to dishes
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven located in the kitchen has/have adhering food or food particles. The ice machine located in the kitchen has/have adhering foreign material. The storage containers 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. Household plastic containers used for storage
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
|
Regular | 03/26/2015 | 87 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Raw chicken was being thawed in the 3 compartment sink before properly cleaning and sanitizing the 3 compartment sink.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient hot water for handwashing. Hot water at one of the hand sinks is not provided.
|
Regular | 12/09/2014 | 93 |
| No violation noted during this evaluation. | New Facility | 08/01/2014 | 100 |
| No violation noted during this evaluation. | New Facility | 08/01/2014 | 100 |
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