- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 43. 5 F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked chicken is/are stored in contact with or under the raw chicken.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. Employee handling money and not washing her hands before she serves food for the required 20 seconds.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The medicine are present in the back of house preparation area and are not needed for food service operations.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the food establishment front of house 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 in-use utensils ( ice scoop, tongs, mixing spoons ) used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Rice spoon stored in stand still water Ice scoop and tongs stored in dirty areas.
- 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 that are left outside of the sanitizer bucket when not in immediate use.
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Regular | 10/12/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw chicken out on the food prep table is at an internal temperature of 52°F and is not being maintained at 41 °F or below. The fish/seafood is in/on the food prep cooler and walk in refrigerator at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The egg rolls are in the food warmer at a temperature of 120 to 124 degrees F and are not being maintained at 135 °F or above.
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Regular | 06/18/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw chicken, and raw beef are at an internal temperature of 45 to 49 degrees F and are not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked chicken and broccoli are on the steam table at a temperature of 120 to 124 degrees F and are not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The knife sharpening block located in the 3-compartment sink area is raw wood unsealed, cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 02/09/2015 | 83 |
- 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 soft drink dispenser located in the kitchen has adhering food or food particles. The plastic food containers located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 10/03/2014 | 94 |
- Proper Cooling of Cooked/Prepared Foods - 5 penalty points
The is in/on the @EQUIPMENT@ at a temperature of @TEMPERATURE@ after cooling for @TIME, HOURS@. The chicken is in/on the counter at a temperature of 78°F after cooling for 02 hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken is in/on the steam table at a temperature of 122°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chicken that is located in the walkin refrigerator has been refrigerated for more than 24 hours and is 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
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The drawers and door gaskets of reachin prep cooler located in the kitchen have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 06/10/2014 | 80 |
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