- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food prep sink area is not in proper working order to permit adequate handwashing. Observed the sink in the food prep area unable to produce water/hot water for long enough. The sensor is going out therefore it takes too long for water to get hot.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven located in the food preparation area has/have adhering food or food particles.
- 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. Observed rust build up on bottom shelving of prep tables.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen by prep tables and sinks are not clean . Observed build up on walls behind prep tables and sinks.
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Regular | 02/01/2016 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The yogurt and tuna/ham sandwiches are at room temperature with an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The microwave oven located in the food establishment has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The drinks, deli meat, and other frozen goods are not stored in food storage areas.
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed food and trash build up in foor sink by the walkins.
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Regular | 01/25/2016 | 92 |
- Non-food Contact Surfaces - GRP (corrected on site)
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed the cabinets outside and inside containing food residue.
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Regular | 01/25/2016 | 100 |
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the serving line.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The in-use utensils used for preparation or serving in the server station are not stored in a manner to prevent contamination of the product. The utensil dispenser tray located in the customer service area has/have adhering food or food particles.
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Regular | 11/18/2015 | 94 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The pasta is at an internal temperature of 62 degrees F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The small ice machine and soda fountain ice shooter located in the food establishment has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator and freezer are not clean .
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Regular | 11/03/2015 | 92 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The sausage and cooked potatoes is/are at an internal temperature of 86 F to 100 F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The fries is/are stored in contact with or under the beef food items. The all ready to eat foods are being labeled with marker and the heat of the warmer begins to cause the marker to melt potentially seeping into the food.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The all employees did not follow procedures for proper handwashing. Employees in both retail and patient food services side need to make sure that they wash their hand for a 20 second duration. some employees were seen not doing so and going from one task to another and not washing their hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the retail side is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The noozels (ice tea, coffee) located in the self service beverage area has/have adhering foreign material. Single service, single use and clean sanitized meat presser stored in the food preparation area are exposed to splash, dust, or other contamination. The ice machine located in the patient food service area has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
The equipment or utensil that is in use does not provide protection from contamination. There are some equipment and utensils that are used for food preparation and serving that are left out that are not covered.
- 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. There are some of the areas around the food establishment that are full of debris for example some of the shelving in the retail area. In the patient food service area you see some of the tops of the equipment that are full of dust, dirt, and or food residue.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(4) - Page 36. Linens and napkins are in contact with food and are not replaced each time the container is refilled for a new consumer. Towels were observed to be around the food establishment and not inside a sanitizer bucket.
- 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. There were some equipment, utensils that were not protected (back up dishware that is stored touching dirty wall areas).
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Regular | 08/05/2015 | 80 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the walkin refrigerator at an internal temperature of 37 degrees F, it has been maintained above 34°F for greater than four (4) hours.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beef product is on the grill at a temperature of 110 to 114 degrees F and is not being maintained at 135 °F or above. The brussels sprouts is on the counter at a temperature of 125 to 129 degrees F and is not being maintained at 135 °F or above.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the 3-compartment sink area is at an inadequate concentration of <200 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The slicer and can opener located in the floor have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of the ice machine are not free of dust, dirt, food residue, and other debris.
- Lighting - GRP
TFER 229.167(d)(1)(A) - Page 102. Light bulbs are not shielded, coated or otherwise shatter-resistant.
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Regular | 05/04/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The turkey and ham is on the counter at an internal temperature of 45 to 49 degrees 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 meatballs that are located in the reachin 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.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The facility is not properly washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensil, ice machine, and microwave located in the food establishment have adhering foreign material.
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Regular | 05/04/2015 | 85 |
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walkin refrigerator are not clean .
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Regular | 02/02/2015 | 100 |
| No violation noted during this evaluation. | Regular | 01/15/2015 | 100 |
- 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 | 01/15/2015 | 100 |
| No violation noted during this evaluation. | Regular | 11/03/2014 | 100 |
- Toilet Facilities - GRP
TFER 229.167(d)(4) - Page 103. Toilet room is not equipped with a tight fitting and self-closing door.
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Regular | 10/15/2014 | 100 |
| No violation noted during this evaluation. | Regular | 09/02/2014 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw pooled eggs is in/on the counter at an internal temperature of 60 to 64 degrees F and is not being maintained at 41 °F or below. The dairy products is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. The dairy products and cheese is in/on the reachin refrigerator at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
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Regular | 06/03/2014 | 95 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The plastic storage container located in the dishwash wash area is cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The can opener located in the prep area has adhering food or food particles.
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Regular | 04/29/2014 | 97 |
- 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 hand wash facilities in the food preparation area. Soap was available but was solid it needed to mix or shaken to dispense correctly.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. Observed tongs stored on grill improperly.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . Observed the floors are dirty around equipment but may need to increase frequency of mopping.
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Regular | 03/04/2014 | 94 |
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