- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The vegetables and meat that are located in the cold hold drawers 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board and spatulas located in the on the reachin/food prep line are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ceiling of the large ice machine located in the kitchen has adhering algae. The reachin refrigerator located in the food preparation area has adhering food or food particles.
- 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. (refrigeration unit handles and top of the dishwashing machine)
- Lighting - GRP
TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. (lights burnt out in the hood)
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair.
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Regular | 02/08/2016 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The butter is/are at room temperature with an internal temperature of 70 to 74 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheese products that is/are located in the reach in cooler in the kitchen 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in cooler in the on the cooking line did not have a readily available and visible thermometer.
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Regular | 10/14/2015 | 88 |
| No violation noted during this evaluation. | Regular | 06/17/2015 | 100 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheese products that is/are located in the reach in cooler near the office 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in cooler in the grill area did not have a readily available and visible thermometer.
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Regular | 06/17/2015 | 93 |
| No violation noted during this evaluation. | Regular | 02/17/2015 | 100 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces.
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Regular | 10/15/2014 | 96 |
| No violation noted during this evaluation. | Regular | 09/03/2014 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese and grilled onions is in/on the food prep cooler at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice scoop holder located in the kitchen has/have adhering foreign material.
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Regular | 06/05/2014 | 92 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw duck stored over raw beef.
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Regular | 04/03/2014 | 96 |
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