- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood in the walkin refrigerator at an internal temperature of 35 to 40 degrees F and is not cooled to 34 °F or below.
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Complaint | 11/25/2015 | 95 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Container of broccoli stored next to the container raw meat.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has adhering mold.
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Regular | 09/11/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin and walkin refrigerator at an internal temperature of 36-41°F and is not maintained at 34 °F or below. Repeat violation. A citation will be issued for future violation.
- Sound Condition (corrected on site) - 4 penalty points
The salmons (raw seafood) in the reduced oxygen packaging are thawed.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Lettuce salad under raw seafood and raw pork above ready to eat food in the walkin refrigerator. Raw beef stored next to raw seafood and bacon wrapped shrimp over raw seafood.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The slicer located in the kitchen has/have adhering foreign material.
- Food Protection - GRP
Shelve for the plastic containers is not 6 inches.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the corner by the shelve are not clean .
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Regular | 05/11/2015 | 81 |
- 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. Holster for the soda gun has foreign material.
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Regular | 05/11/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 36°F and is not maintained at 34 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
To-go cup used as a scoop food.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Missing the consumer advisory with the asterisk on the main menu and to-go menu.
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Regular | 01/15/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw seafood is at an internal temperature of 40°F and is not being maintained at 34 °F or below. Cooked meat in the to-go dressing containers are at 65°F. Grilled squash at 80°F. Batter at 70°F for the raw meat and seafood.
- 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 (corrected on site) - 3 penalty points
The strainer located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Missing the consumer advisory with the asterisk on the main menu and to-go menu.
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Regular | 09/11/2014 | 86 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish and shrimp is at an internal temperature of 41 and is not being maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw seafood stored next to the raw meat in the walkin refrigerator. Cooked crawfish stored next to the raw seafood in the walkin refrigerator.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The 3 compartment pvc waste water discharge pipe does not have an air gap.
- Proper/Adequate Handwashing - 4 penalty points
Most of the employees in the kitchen did not wash their hands after they have taken off their gloves.
- Handwash Facilities Adequate & Access - 3 penalty points
There are inadequate handwashing sinks available in the kitchen. There is only 1 hand sink that is not easily accessible in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the grilling area 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 hallway has/have adhering foreign material.
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Regular | 05/09/2014 | 71 |
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