- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machine and water nozzle on soda fountain located in the food establishment has/have adhering foreign material.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The boxed goods are not stored in food storage areas.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Observed top lid to dumpster open.
- Floors, Walls and Ceilings - GRP (corrected on site)
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area and storage closet 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 | 01/08/2016 | 97 |
| No violation noted during this evaluation. | Regular | 01/08/2016 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The prepared salad, yogurt and puddings is in/on the self serve cooler at an internal temperature of 48-50°F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reachin refrigerator is not holding cold prepared foods at 41°F (raw seafood at 34°F).
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Regular | 09/15/2015 | 92 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the kitchen has/have adhering food or food particles.
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Regular | 05/05/2015 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The door gaskets and deli slicer located in the kitchen have adhering food or food particles. The door gaskets located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- 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 dusty.
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Regular | 01/15/2015 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the serving line have adhering foreign material.
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Regular | 01/15/2015 | 97 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The cheese that is located in the reachin refrigerator has been refrigerated for more than 24 hours and is not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The spatulas located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
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Regular | 09/09/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The turkey salad and broccoli salads are in/on the cold cases at an internal temperature of 55 to 61 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The turkey is in/on the food warmer at a temperature of 129 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
The beef topping that is/are located in the walkin 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food slicer, vent area in front of panned tomatoes located in the food preparation area has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. Reusing a disposable type container to store sugar.
- 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.
- 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.
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Regular | 05/21/2014 | 83 |
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