- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomatoes and noodles are in the food prep cooler at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The brisket that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
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Regular | 12/02/2015 | 91 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the food prep cooler at an internal temperature of 42 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours. The pasta is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
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Regular | 09/02/2015 | 95 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that an employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Found a uncovered water cup on a dry food storage shelf next to the 3 compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The grey storage bin located in the dirty dish area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Must replace the grey storage bin. The soda gun holder located in the front service area has/have adhering foreign material. Found slime build up in the soda gun holder in the front service area. The ice machine located in the walkin refrigerator area has/have adhering foreign material.
- 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. Wiping cloth sanitizer concentration was less than 10 ppm of bleach.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lid is not provided for outside trash receptacles. One of the outside trash receptacle lids is not available and the trash receptacle is open to outside air.
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Regular | 06/04/2015 | 93 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is located in the walkin freezer that has been frozen is not marked that the food shall be consumed within 24 hours of thawing or with the length of time before freezing that the food was refrigerated or the date which the food shall be consumed by when thawed (7 days at 41 °F).
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the restrooms are not providing sufficient hot water for handwashing. Water observed at 84°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Using towels to contact food and cleaned glassware. The food slicer, lid to ice bin and rice warmer located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Raw meat and vegetables stored in wrong order in freezer.
- 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. Cabinet with spillage needs to be cleaned.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 03/03/2015 | 90 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 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. Two handsinks at prep area were initially at 89-94°F, valve was adjusted and reading was then 107°F. Two restroom handsinks are 84-86°F and did not increase when valve was adjusted.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer and blender located in the food establishment has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Reusing container as a scoop. Absorbent liners underneath glasses. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Cutting boards stored behind sink faucets, and knives stored between reach in units.
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Regular | 12/01/2014 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef is/are stored in contact with or under the raw chicken in walk in cooler. Raw beef is above noodles in the reach in.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the dishmachine area is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled. Wiping cloths above 100 ppm.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The prep cooler gaskets located in the cook line has/have adhering food or food particles. Build up observed in crevices at ice maker. The food prep cooler gaskets located in the main cook line is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The pans with old date labels and pans with debris located in the kitchen are not clean.
- Food Protection - GRP
Raw meat stored above vegetable/noodles in walk in freezer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Wall surfaces in the 3-compartment sink area are damaged.
- 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.
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Regular | 09/02/2014 | 83 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef soup on the stovetop was held at 98°F.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the restroom is not providing sufficient hot water for handwashing. Tempering valves adjusted.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Knife is damaged. Plate at cooking area is soiled.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored salt are not marked with the common name of the food it contains.
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Regular | 06/03/2014 | 89 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the kitchen is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The lemon and lime are not covered during storage.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
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. Sanitizer for the wiping cloths are at 0 ppm.
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Regular | 03/04/2014 | 97 |
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