- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Raw bacon stored over ready to eat foods.
- 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. The handwashing sink in the kitchen is used for purposes other than handwashing. Mop sink being used for food prep.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of medicine are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Three compartment sink is leaking.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food prep cooler located in the kitchen has/have adhering food or food particles.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- 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 inside walk in cooler.
- Floors, Walls and Ceilings - GRP
Floors around water heater are not clean.
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Regular | 11/13/2015 | 83 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous shredded cheese and eel sauce (7/10) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of degreaser are not properly labeled. The bleach and soap solution are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Bleach/soap >200ppm
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a properly calibrated food temperature measuring device.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Photocopy of food handler card.
- Food Protection - GRP
Canned goods have adhering food matter.
- 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. Shelves for equipment and dry food storage have adhering grime.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. Dumpster is damaged (bottom metal piece is coming off).
- Cleaning Equipment - GRP
No information available.
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Regular | 07/21/2015 | 87 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. There is food in the handwasing sink.
- 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 (corrected on site) - 3 penalty points
The can opener and microwave located in the kitchen has/have adhering foreign material.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
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Regular | 03/07/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw shrimp is in/on the food prep cooler at an internal temperature of 41°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The dumplings is/are stored in contact with or under the raw chicken and raw shrimp.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous prepared sauces prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The water distribution system is not providing sufficient water to meet the water demands throughout the food establishment. Cold water at the 3-compartment sink
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. >200 ppm bleach sanitizer Containers of insecticide and adhesive are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from food prep sink area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives, cutting shears, utensil drawers, knife magnet, and shelves in the food prep coolers and walkin refrigerator located in the kitchen has/have adhering foreign matter and condensation.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Missing one food handler certificate.
- 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. Doors to reachin refrigerators and freezers Bottom shelving of food prep tables have adhering food particles
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. Dumpster is damaged (bottom metal piece is coming off).
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. Missing pieces from tiles TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment is not properly installed. -some filters missing
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Regular | 11/17/2014 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked red sauce is in/on the food prep table at an internal temperature of 77°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The rice is/are unsound and should not be sold, served or consumed. Pieces of avocado in rice
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The water distribution system is not providing sufficient water to meet the water demands throughout the food establishment. @ the 3-compartment sink
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of degreaser and chemical by the restrooms\ are not properly labeled. The soap/bleach and bleach water are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Bleach sanitizer container >200 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 < 50 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knives, knife magnet, can opener, shelves in the food prep coolers and walkin refrigerator located in the kitchen has/have adhering foreign matter and condensation.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored rice are not marked with the common name of the food it contains.
- 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. HVAC vent has adhering foreign matter.
- 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.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door and lid are missing
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. Missing pieces from tiles TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(6) - Page 104. Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents and other animals. Dishwashing area
- 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. For bleach
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Regular | 07/03/2014 | 78 |
- Cold Holding Temperature - 5 penalty points
The raw fish/seafood is on the reachin refrigerator across from the walkin at an internal temperature of 50 to 54 degrees F, it has been maintained above 34°F for greater than four (4) hours. The scliced veggies, sprouts (pastas), and chicken is at an internal temperature of 45 to 47 degrees F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The chest door reachin refrigerator in the grill area did not have an accurate thermometer.
- 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, Observed food residue on rice cookers and debris adhering to shelving.
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for floor surfaces. TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the 3-compartment sink area are not installed or attached.
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Regular | 03/12/2014 | 88 |
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