- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the all employees is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of purple chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the storage room are not stored in a manner to prevent contamination of the product. Scoop handles in food.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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.
- Lockers/Dressing Rooms - GRP (corrected on site)
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.
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Regular | 12/15/2015 | 87 |
- Sound Condition (corrected on site) - 4 penalty points
The bananas is/are unsound and should not be sold, served or consumed.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The frozen vegetables is/are stored in contact with or under the raw shrimp and raw poultry.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The sauces, cheeses, salsas that is/are located 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of purple chemical are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. The food establishment is not santizing its equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerators and freezers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Ice scoop handle was touching ready to eat ice.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The cabbage is/are not stored in food storage areas. A stack of cabbage was stored and or left on bar floor.
- 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. These areas include: storage areas for food containers, shelving, top of equipment.
- 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. There are towels thatt are left around the kitchen that are not inside a sanitizer bucket.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. All utensils need to be stored with handle facing up and one direction there were some around the kitchen.
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Regular | 08/07/2015 | 76 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready to eat foods that are located in the reachin refrigerator 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
There is evidence that food service worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The food on floor is not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Storage/prep area has acoustic tiles. TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the vent hood area are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty hand sink in the 3-compartment sink area is not maintained in good repair. Must repair leak under handsink left of 3-compartment.
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Regular | 04/03/2015 | 89 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The rice is in/on the prep table at a temperature of 115°F after cooling for 02 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pork,cheese and beans is at an internal temperature of 53-58°F and is not being maintained at 41 °F or below.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Acoustic tile in prep area.
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Regular | 12/08/2014 | 87 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the storage room is used for purposes other than handwashing.
- Approved Source/Labeling - 4 penalty points
The packaged fruit drinks are not labeled as specified in law.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
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Regular | 08/01/2014 | 89 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The tamales is in/on the steam table at a temperature of 76°F and is not being maintained at 135 °F or above.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The tamales is/are in/on the steam table at a temperature of 76°F and is not properly reheated for hot hold.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the raw chicken.
- 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 - 3 penalty points
Wastewater is flowing from rear handwash sink onto floor.
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Regular | 04/04/2014 | 80 |
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