| No violation noted during this evaluation. | Regular | 01/14/2016 | 100 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The ice cream freezer in the bar did not have an accurate thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, potato machine, slicer, the milk crates and their contents, and soda nozzle located in the food establishment have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The refrigerated foods in the walkin cooler are not stored in food storage areas.
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. The men's room is not provided with ventilation.
- 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.
|
Regular | 01/14/2016 | 91 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of degreaser are not properly labeled.
|
Regular | 09/09/2015 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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. Back splash of drink station.
- 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.
|
Regular | 05/22/2015 | 96 |
- 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.
- Food Establishment Permit/Food Handler Card - 3 penalty points
The lounge permit is for the bar area only. Observed an area in the patio set up to sell beers on the weekends.
|
Regular | 01/12/2015 | 93 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods and fish is/are stored in contact with or under the raw chicken and eggs raw in shell.
- 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. *Mgr on duty, but no food manager certificate.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the green sauce.
|
Regular | 01/12/2015 | 90 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous tartar sauce (8/30) and corn dogs (8/31) prepared and held in the walkin refrigerator has exceeded the maximum holding time in which it may be served.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled. *pesticide/insecticide container under the dishmachine area Toxic containers reused for food service or food containers reused for toxic items. *the hostess stand (glass cleaner bottle)
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of < 50 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. *mgr on duty, but no food manager certificate
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food prep table are not stored in a manner to prevent contamination of the product. *tongs stored on the bottom of the food prep table with paper on top
- 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.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the kitchen are not fitted with coving or closed and sealed. *baseboards around the mop sink area are damaged*
- 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. *not avaliable for bleach or quaternary ammonia sanitizer
|
Regular | 09/08/2014 | 84 |
- 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.
|
Regular | 05/08/2014 | 96 |
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