- Handwash Facilities Adequate & Access - 3 penalty points
The hand washing sinks in the kitchen and restrooms are not providing sufficient hot water for hand washing. Water temperature is at 85°F.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, storage bins and freezers located in the kitchen have adhering food or foreign materials.
- 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. Gaskets are dirty.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Men's restroom door does not self close. One of the toilets is not working properly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling 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.
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Regular | 09/10/2015 | 88 |
- Handwash Facilities Adequate & Access - 3 penalty points
The hand washing sinks in the bar and restrooms are not providing sufficient hot water for hand washing. Water temperature is 85°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice bins, glass racks, coolers and glass racks located in the bar have adhering foreign material.
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Regular | 09/10/2015 | 94 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The ready to eat chicken is at an internal temperature of 92°F.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling toast with his bare hands.
- Handwash Facilities Adequate & Access - 3 penalty points
The hand washing sink in the kitchen is not providing sufficient hot water for hand washing. One of the hand sinks is not providing adequate hot water. Water temperature is 83°F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator, freezers, ice machine and storage containers located in the kitchen have adhering foreign material.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Hand sinks are dirty.
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Regular | 03/28/2015 | 85 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food worker is/are handling all ready to eat foods with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the walkin refrigerator 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
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.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
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Regular | 09/28/2014 | 79 |
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
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Regular | 09/28/2014 | 97 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cheese sauce is in/on the walkin refrigerator at a temperature of 54 degrees F after cooling for 18 hours.
- Cold Holding Temperature - 5 penalty points
The pasta and sauces is in/on the reachin freezer at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below. The containers of tomatoes and cheeses is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling cheese with their bare hands.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The cheese sauce and other prepared foods that is/are located in the walkin refrigerator 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.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator and freezer in the kitchen did not have a readily available and visible thermometer. The cooks in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The lid to the flour located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The breading station, the bulk storage containers, and the food scoop located in the kitchen has/have adhering food or food particles. The crack lid to the sugar located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single service, single use and clean sanitized ice stick sitting on the box in the freezer and the dish racks on the floor in the kitchen are exposed to splash, dust, or other contamination. The ice buckets located in the kitchen has/have adhering dirt. The bus tub of flour at the breading station and the ice buckets 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.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Displayed cookies by the front door must be protected from contamination.
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Regular | 03/21/2014 | 72 |
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