- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
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Regular | 12/15/2015 | 96 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The fried fish is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the hot and cold service items.
- Approved Source/Labeling - 4 penalty points
The packaged bakery products is/are not properly labeled as specified in law.
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Regular | 11/23/2015 | 87 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods are stored in contact with or under the raw chicken. Walkin Freezer
- 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 cutting board located in the grill area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 08/25/2015 | 89 |
- 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.
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Regular | 08/25/2015 | 96 |
| No violation noted during this evaluation. | Regular | 05/01/2015 | 100 |
| No violation noted during this evaluation. | Regular | 05/01/2015 | 100 |
- Cold Holding Temperature - 5 penalty points
The cream cheese is in/on the reachin refrigerator at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The cottage cheese is at an internal temperature of 60 degrees F and is not being maintained at 41 °F or below.
- 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 cold and hot hold in the service line.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food establishment is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the at the pizza location is inaccessible to food service employees.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the noodle island.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The containers of cheese is/are not covered during storage.
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Regular | 04/06/2015 | 81 |
| No violation noted during this evaluation. | Regular | 04/06/2015 | 100 |
- Cold Holding Temperature - 5 penalty points
The prepackaged fruit cups, salads, and cheese at the cashier area is at an internal temperature of 55 to 59 degrees F and is not being maintained at 41 °F or below.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The milk gallons on walkin floor is/are not stored in food storage areas.
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Regular | 12/08/2014 | 95 |
| No violation noted during this evaluation. | New Facility | 09/16/2014 | 100 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the salad bar area is used for purposes other than handwashing.
- 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.
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Regular | 08/27/2014 | 96 |
| No violation noted during this evaluation. | New Facility | 07/17/2014 | 100 |
- Cold Holding Temperature - 5 penalty points
The salad bar area is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reachin refrigerator in the grill area, cabinet door reachin, and salad bar reachin refrigerators. did not have a properly calibrated thermometer.
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Regular | 04/10/2014 | 92 |
- Approved Source/Labeling - 4 penalty points
Pre-packaged sandwiches and pie is not labeled as specified by law.
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Regular | 03/18/2014 | 96 |
| No violation noted during this evaluation. | New Facility | 03/18/2014 | 100 |
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