- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the oven area is not in proper working order to permit adequate handwashing. The pipe on the handsink is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the food preparation area has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The drinks are not stored in food storage areas.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Observed single use items stored directly on the floor.
- Ventilation - GRP (corrected on site)
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 01/22/2016 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked pasta and honeydew/cantaloupe is at an internal temperature of 55 to 59 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 handwashing sink in the dishwash machine area is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the dishwash machine area. Battery on towel dispenser is dead and is not able to dispense paper towels.
- Single-service/Single-use Articles - GRP (corrected on site)
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Observed single-service items stored directly on floor.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 01/22/2016 | 88 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The Honey mustard and peppers is/are stored in contact with or under the eggs, raw in-shells.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the hallway.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and ice machine located in the kitchen have adhering food particles and mold.
- 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(p)(2)(A) - Page 106. Ceiling surfaces in the dishwash machine area are not clean. Ceiling tiles appear to have mold other dark staining.
- Lighting - GRP
TFER 229.167(g)(3) - Page 105. There is inadequate lighting where a food employee is working with utensils or equipment such as knives, slicers, grinders or saws and employee safety is a factor. Lights out over the grill area.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 12/07/2015 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes and cheese is at an internal temperature of 58 to 64 degrees F and is not being maintained at 41 °F or below.
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Regular | 11/23/2015 | 95 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cut melons, marinara sauce, and sliced roast beef is at an internal temperature of 50-51F and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Did not wash hands before putting on a new pair of gloves
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker 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 food preparation area is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the dishwash machine area.
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Shared | 07/10/2015 | 84 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. There were several cups of employee drinks around the kitcken.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the food establishment Especially around the coffee and tea urn areas.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
There is no sanitizer available to sanitize the equipment. No sanitizer was observed to be present for cleaning around the kitcken area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in freezer 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/have adhering foreign material. Single service, single use and clean sanitized ice scoops stored in the ice holding bin are exposed to splash, dust, or other contamination. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. The coffee machine located in the kitchen has/have adhering foreign material.
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Regular | 07/07/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The diced and sliced tomato (53.2 F), Salsa (50.1F), Cheddar Cheese (59.1F), cheesecake (51.3 F), Butter (59.3F), Yellow American Cheese (58.1F), Ham (50.3F), Cottage Cheese (52.3F) and yogurt (51.0F). is at an internal temperature of 50 F to 59 F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The meatloaf ( 120.9 F), brown gravy ( 125.7 F) and Grilled Chicken (128. 8 F) is in/on the food display for self - service area at a temperature of 120 F to 128 F and is not being maintained at 135 °F or above.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling bread with their bare hands. A cook was observed handling several pieces of bread with his barehands, putting slices of bread back into the bag of bread.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bakery items that is/are located in the reachin refrigerator 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. Desserts that were being held and or baked for more twenty four hours was not dated within the establishment.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing. There were two employees that were observed to not wash their hands for the 20 second required duration. The employee that was observed handling bread with his bare hands needs to make sure he washes his hands before and after handling foods and or putting and or taking gloves off.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in refrigerator in the cookhouse station did not have a readily available and visible thermometer. There was also a thermometer missing in the pizza reach in refrigerator.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine located in the dishwash machine area has/have adhering foreign material. The tongs located in the self service beverage area is/are not properly sanitized. The dish holding equipment located in the dishwash machine area has/have adhering food or food particles. Single service, single use and clean sanitized ice machine scoop stored in the on top of the ice machine are exposed to splash, dust, or other contamination. The silverware containment equipment located in the dining room has/have adhering foreign material. The ready to eat cutting board located in the cook area is/are not properly sanitized. Cook was observed putting a dirty box on top of a cutting board area where he was cutting (ready to eat foods), this is grounds for contamination because the bottom of the box is dirty.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
A card, sign or other effective means of notification is not displayed to notify customers that only clean tableware is to be used upon return to self-service areas, i.e., salad bars & buffet lines.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. The food establishment has a lot of tongs that are not protected from potential contamination ( lemon wedge tongs, mixing spoons for lemonades). The cooks's not wearing a beard guard while preparing/handling food or contacting clean food contact surfaces. The equipment or utensil that is in use does not provide protection from contamination. A yellow blowing fan in the back needs to be clean thoroughly to prevent debris from dislodging and falling on clean silverware where it was being used. The equipment or utensil that is in use does not provide protection from contamination. Dishes within the establishment both in the front and in the back of the house need to be stored face down and on top of a tray. Dishes are being stored face up whihc can support water holding and or accumulation and thus bacterial growth.
- 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. The establishment has a lot of shelving and areas that are very dirty, a good detailed clean is warranted.
- 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. When towels are not in use, they need to be placed inside a sanitizer bucket and not left out. The food estalishment had a lot of towels that were left out outside of a sanitizer bucket.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the soda closet are not installed or attached. There is a tile piece in the soda closet that needs to be replaced and or fixed, this provides debris and or insects/rodents an opening into the food establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the dishwash machine area is not maintained in good repair. The handwashing sink in the dish area does not have running hot or cold water.
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Regular | 07/07/2015 | 69 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The melon, tomatoes and ham is at an internal temperature of melon (51.9 F), tomatoes (64.4 F) and ham (48.6F) and is not being maintained at 41 °F or below.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The employee did not follow procedures for proper handwashing. The employee is touching both clean and dirty dishes at the same time without washing his hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the kitchen.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of yellow chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach in refrigerator 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 food establishment has/have adhering foreign material. The dish ware located in the food establishment has/have adhering foreign material.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dressings are not marked with the common name of the food it contains. There is no clear barrier between what is clean and what is dirty in the dishwashing room.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Dishes and utensils need to stay clean if they are labeled or placed in an area that is considered clean. Unapproved scoops should not be used with sugar and or salt.
- 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. This includes all shelves within the food establishment specifically the green racks that are inside the walk ins.
- 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. All towels when not in immediate use need to be store inside the sanitizer bucket.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)(A) - Page 101. Ceiling covering/panels in the ice machine area are not installed or attached.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned. Vent above the dishmachine needs to be cleaned so that particles wont fall on top of the clean dishes.
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Regular | 06/29/2015 | 75 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Fruit cups, Grilled Chicken and cheese is in/on the food prep cooler at an internal temperature of Fruit Cup (49.6 F), Grilled Chicken (48.0 F) and Cheese American (45.1 F) and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The tea Urn and coffee noozles located in the coffee cafe has/have adhering foreign material.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored dressings are not marked with the common name of the food it contains.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Tongs used for dessert display case stored on top of the unsanitized counter.
- 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. All towels when not in immediate use need to be stored in the sanitizer bucket.
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Regular | 06/29/2015 | 85 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- 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 | 03/23/2015 | 96 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the catering room has adhering foreign material.
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Regular | 01/28/2015 | 97 |
- 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is inadequate.
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Regular | 01/28/2015 | 93 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering foreign material.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
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.
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Regular | 10/28/2014 | 93 |
- 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 front counter area. No hand drying provisions were available at the handwash facilities in the front counter area.
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Regular | 09/24/2014 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machines located in the kitchen have adhering mold.
- 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. Tops of equipment.
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Regular | 05/30/2014 | 97 |
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting boards located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The reachin refrigerator located in the pizza station has adhering food or food particles.
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Regular | 05/30/2014 | 93 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready tro eat foods that are located in the walkin refrigerators 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.
- 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can openers located in the kitchen have adhering food or food particles.
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Regular | 04/24/2014 | 89 |
- 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 | 04/24/2014 | 100 |
| No violation noted during this evaluation. | Regular | 03/13/2014 | 100 |
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