- Cold Holding Temperature (corrected on site) - 5 penalty points
The garlic in oil is at an internal temperature of 65 to 69 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The sliced tomatoes and onions is/are stored in contact with or under the raw fish.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the ice machine area are not stored in a manner to prevent contamination of the product. Observed ice scoop was stored on a box.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The bucket of fries and ice is/are not stored in food storage areas.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 01/21/2016 | 88 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The spinach dip and lobster bisque is in/on the walkin refrigerator at a temperature of 53°F and 49°F, respectively after cooling since last night (9/17).
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the 3-compartment sink. *far left compartment discharge piping leaking underneath Discharge pipe is laying on ground by 3-compartment sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets in the 2-door reachin refrigerator, top doors (handle and door) to the food prep coolers (at the front) located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine and shelves for equipment storage located in the kitchen has/have adhering mold and grime, respectively.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored stored nuts (in the front area) are not marked with the common name of the food it contains.
- Food Protection - GRP
Canned goods have adhering foreign matter and are dusty on them in the storage room.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the storage room are not clean . *brown substance at the far back wall in the back storage
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Follow-up | 09/18/2015 | 86 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The duck gumbo is in/on the walkin refrigerator at a temperature of 45°F - 46°F after cooling for since last night (9/15).
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw seafood is in/on the walkin refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below. The diced honeydew and roasted vegetables is in/on the reachin refrigerator at an internal temperature of 45°F - 47°F and is not being maintained at 41 °F or below. The shredded cheese, blue and feta cheeses, cooked shrimp and sliced tomatoes is at an internal temperature of 46°F - 58°F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous sliced cheeses (9/8) prepared and held in the walkin and reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the womens' handwashing sink is not providing sufficient hot water for handwashing. *hot water at 89°F
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach sanitizer is too strong >200PPM and is used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection. *manager not available during time of inspection
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the 3-compartment sink. *far left compartment discharge piping leaking underneath
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board in the front and the gaskets to the 2-door reachin refrigerator in the cooking line are not sealing properly located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine and shelves in the food prep coolers located in the kitchen has/have adhering mold and condensation, respectively. The white cloths used to lay cooked shrimp on 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 Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flours, sugars, and nuts (front prep station and back store room) are not marked with the common name of the food it contains.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *lid is damaged *door is not shut
- 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. *emits daylight
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the 3-compartment sink area is not maintained in good repair. *cold water faucet handle at 3-compartment sink is missing
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Regular | 09/16/2015 | 65 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Unsanitary ice that has been used to cool melons, fish, packaged food or canned beverages or cooling coils/tubes is being consumed or is being used as food. *bar gun and hose was on top of ice at ice bin
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the womens' restroom is not providing sufficient hot water for handwashing. *hot water at 89°F
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar. No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from dump compartment of the 4-compartment sink. *bottom part is leaking - prior seal was damaged
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material.
- 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. *bottom shelf of keg refrigerator has liquid on the bottom
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *lid is damaged *door is not shut
- 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. *emits daylight
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Regular | 09/16/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the prep cooler at an internal temperature of 47°F and are not being maintained at 34 °F or below. The selection of cheeses, tomatoes, ready to eat chicken and lunch meats are in the kitchen at an internal temperature of 47-50°F and are not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service workers did not follow procedures for proper hand washing after touching their hair and face.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the 3-compartment sink..
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer. The refrigerator in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave, storage containers, freezer and ice machine located in the kitchen have adhering foreign material. The lids located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The ready to eat chicken is not covered during storage. canned goods are dusty.
- 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. Light bulb is out.
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Regular | 05/20/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The several batches of fish/seafoods are in the refrigerator at an internal temperature of 39°F to 43°F and are not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The milk is stored in contact with or under the raw eggs.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from the 3-compartment sink..
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material. The shelves located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The fries are not stored in food storage areas.
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Regular | 01/16/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The tomato is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The buttermilk and beef product are unwholesome and should not be sold, served or consumed.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, kitchen wares at the pizza station, and the shelving in the walk-in cooler located in the food establishment have adhering foreign material.
- Premises - GRP
TFER 229.167(p)(14)(a) - Page 109. Items that are unnecessary to the operation or maintenance of the establishment are stored on the premises.
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Regular | 09/05/2014 | 88 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The bar gun holsters are not provided with drain hoses.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun holsters and glassware located in the bar have adhering foreign material.
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Regular | 09/05/2014 | 94 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked brown rice and the tomato based sauce is in/on the steam table at a temperature of 65°F - 82°F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the potentially hazardous foods at the cooking line in the food prep cooler and pizza station. Cheeses, meats, sliced tomatoes, and other PHFs are above 41°F
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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. Styrofoam cup with lid on the silver shelving in the back prep room
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the back door in the kitchen.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves in the food prep coolers at the cooking line, ice machine, and bar gun located in the kitchen has/have adhering foreign material. The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Some are stained The white cloths on top of the vegetables in the walkin refrigerator 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.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Asterick not placed on menu items and on consumer advisory Eggs & Hamburgers
- Food - GRP (corrected on site)
TFER 229.164(f)(3) - Page 33. Containers of stored sugar, beans, and rice are not marked with the common name of the food it contains.
- Food Protection - GRP
Canned goods are dusty. Dry food containers were not covered
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Bakery area - paint is chipping at white shelving
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean . back serving area (waiters station) TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Store room - cornstarch and deep red liquid on the floor Walkin freezer - ice build up on the floor TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen area are not clean . Some are stained TFER 229.167(p)(1) - Page 106. Wall surfaces in the back serving area are damaged. Holes in wall (waiters station)
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. HVAC vent in prep room is dusty Some HVAC covers are missing throughout kitchen
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Regular | 05/12/2014 | 78 |
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