| No violation noted during this evaluation. | Regular | 12/04/2015 | 100 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice cream machine, icee machine, and soda nozzles located in the kitchen has/have adhering foreign material. The cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Plumbing- GRP
The water filter tubing is leaking.
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Regular | 12/04/2015 | 97 |
| No violation noted during this evaluation. | Regular | 12/04/2015 | 100 |
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- 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. No strips available to test hot water in dishwasher.
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Regular | 12/04/2015 | 100 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the sample kitchen is not providing sufficient hot water for handwashing.
- 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 | 12/04/2015 | 97 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Sauce and ranch is being thawed in the 3-compartment sink, where it may be contaminated with sanitizer and chemicals.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
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Regular | 12/04/2015 | 97 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance.
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Regular | 06/28/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the display cooler at an internal temperature of 41 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours. The raw fish is at an internal temperature of 37 to 41 degrees F and is not being maintained at 41 °F or below.
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Regular | 06/28/2015 | 95 |
| No violation noted during this evaluation. | Regular | 12/19/2014 | 100 |
| No violation noted during this evaluation. | Regular | 12/19/2014 | 100 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bakery pans located in the bakery has/have adhering baked on grease.
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Regular | 12/19/2014 | 97 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is not providing sufficient hot water for handwashing. The handwashing sink in the store floor where the samples are given out is inaccessible to food service employees.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven and small refrigerator 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.
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Regular | 12/19/2014 | 94 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
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Regular | 10/31/2014 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the display cooler at an internal temperature of 41 to 44 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Approved Source/Labeling - 4 penalty points
The packaged sushi is/are not properly labeled as specified in law.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the chicken cooking area.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility.
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Regular | 10/31/2014 | 85 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The yogurt mix is in/on the broken refrigerator at an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the cashier's area did not have a readily available and visible thermometer.
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Regular | 04/24/2014 | 92 |
| No violation noted during this evaluation. | Regular | 04/24/2014 | 100 |
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