- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The tortillas is/are stored in contact with or under the eggs, raw in-shells.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is inaccessible to food service employees. There is a table blocking the hand sink. The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen fish is/are being thawed improperly. They are thawing the fish inside a closed ROP bags.
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Regular | 11/16/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 39 degrees F and is not maintained at 34 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cooked vegetables is in/on the food warmer at a temperature of 110 to 127 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cut potatoes is/are stored in contact with or under the raw chicken.
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Regular | 07/22/2015 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cabbage, potatoes, and saucesare in the reachin refrigerator at an internal temperature of 50 to 54 degrees F and are not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The prime rib on the buffet line at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The potatoes are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The all ready to eat foods thatare located in the walkin refrigerator have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by. The ready-to-eat potentially hazardous cheese plate prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the food prep sink area.
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Regular | 03/17/2015 | 79 |
- Sound Condition (corrected on site) - 4 penalty points
The raspberries are unsound and should not be sold, served or consumed. Raspberries have mold on them.
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Regular | 03/17/2015 | 96 |
| No violation noted during this evaluation. | Regular | 03/17/2015 | 100 |
- Hot Holding Temperature - 5 penalty points
Roast beef at 123°F under the heat lamp in the dining area.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods is/are stored in contact with or under the raw chicken.
- Handwash Facilities with Soap & Towels - 3 penalty points
Some of the hand sinks did not have hand soap in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach sanitizer for the wiping towels are at 200 ppm.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The hand sink in the banquet food preparation room is slow draining.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator on the cook line does not have a thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
Ice scoop stored on the holder that have foreign residue.
- Food Protection - GRP
Boxes of pumpkin stored on the floor.
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Shared | 11/19/2014 | 76 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw beef product.
- 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 kitchen.
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Regular | 07/11/2014 | 93 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous sauces in the cooking line (tequila sauce, tarragon reduction, orange sauce), herb butter, salad prep area (blue cheese & ranch dressing), and walkin refrigerator (cooked escargo and reduced sauces) prepared and held in the kitchen has exceeded the maximum holding time in which it may be served. The cooked mushrooms, whipped butter, sauces in the walkin refrigerator, shallot reduction in the salad bar walkin refrigerator and whipped butter that is/are located in the kitchen 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 160°F.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the salad bar prep area and the ice cream chest freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The cloths used for bread 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 Food Handler Cards are expired.
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Men & women
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. (dairy/meat cooler)
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the salad prep area is not maintained in good repair.
- 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. Provide for dishmachine and also quat sanitizer For quaternary ammonia
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Regular | 03/12/2014 | 84 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator located in the bar has/have adhering food or food particles.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. (one bartender expired)
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Men & Women RR in kitchen
- 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 quat sanitizer and dishmachine in kitchen (bar uses dishmachine to wash glassware)
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Regular | 03/12/2014 | 94 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The half-and-half that is located in the bar 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. (one bartender expired)
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door. Men & Women RR in kitchen
- 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 Quaternary Ammonia sanitizer and dishmachine in kitchen (bar uses dishmachine to clean glassware in kitchen)
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Regular | 03/12/2014 | 93 |
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