- Cold Holding Temperature (corrected on site) - 5 penalty points
The sandwiches, cooked meats, cut tomatoes, cut melons, shredded cheese, and cooked eggs are at an internal temperature of 55-65°F and are not being maintained at 41 °F or below. The fish/seafood is in/on the ice at an internal temperature of 39°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The butter is/are stored in contact with or under the eggs, raw in-shells.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the customer service area is not providing sufficient hot water for handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the customer service area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering foreign material. The cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The facility's annual health permit is expired.
- Food Protection - GRP
The dishwasher's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 02/04/2016 | 75 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the cultural cuisine station is not in proper working order to permit adequate handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 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 is not properly stored. Store ice scoop in a container that can be properly sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the grill area is not maintained in good repair.
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Follow-up | 10/05/2015 | 91 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is on the buffet line at an internal temperature of 39°F and is not maintained at 34 °F or below. The chicken salad sandwiches, ham sandwiches, and cheeses are at an internal temperature of 54-62°F and are not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The meat, squash, green beans, broccoli, and pizza are on the steam table at a temperature of 95-117°F and are not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cook has his cell phone stored in a to-go box.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the buffet line is not in proper working order to permit adequate handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the buffet line. No hand drying provisions were available at the handwash facilities in the buffet line.
- 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 cutting board located in the kitchen is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The mixer and can opener located in the kitchen has/have adhering foreign material. The sugar containers located in the kitchen has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- 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. Fans in walkin refrigerator are dusty. Pizza fridge is drippin water on the ground in the pizza area.
- 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 | 09/30/2015 | 67 |
- Cold Holding Temperature - 5 penalty points
The chicken salad sandwiches is at an internal temperature of 60°F and are not being maintained at 41 °F or below.
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Regular | 09/30/2015 | 95 |
- Cold Holding Temperature - 5 penalty points
The cheeses and sandwiches are at an internal temperature of 50-60°F and are not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The beans and green beans are in the steam table at a temperature of 115-120°F and are not being maintained at 135 °F or above.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
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Regular | 09/30/2015 | 86 |
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
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Regular | 09/30/2015 | 97 |
- Approved Source/Labeling - 4 penalty points
The packaged packaged food for self serve such as cookies, fruit cups, yogurt, etc is/are not properly labeled as specified in law.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The stained tea pitchers, inside of the freezer by the grill and the black carbon on the pans located in the kitchen has/have adhering food particles. The pans with the surface peeling off them located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 09/17/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cold slaw is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Approved Source/Labeling - 4 penalty points
The packaged packaged food for self serve such as cookies, etc is/are not properly labeled as specified in law.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The portable burner 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.
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Regular | 09/17/2014 | 88 |
- Approved Source/Labeling - 4 penalty points
The packaged packaged food for self serve such as cookies, fruit cups, yogurt, etc is/are not properly labeled as specified in law.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
A sink with at least three compartments is not provided for manually washing, rinsing and sanitizing equipment and utensils or a warewashing machine or alternative equipment has not been approved by the Health Authority. The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering mold.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the near entry/exit doors are damaged.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen do not fit properly.
- 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.
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Regular | 09/17/2014 | 90 |
| No violation noted during this evaluation. | New Facility | 09/17/2014 | 100 |
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