- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The chicken wings is in/on the walkin refrigerator at a temperature of 95°F after cooling for 03 hours.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of bleach are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 10 ppm to sanitize equipment and utensils.
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Regular | 02/11/2016 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing. Sanitizer/wiping cloth bucket stored in the handwashing sink.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice box and all soda dispenser holders located in the bar have adhering food or food particles. The coated metal shelves located in the reachin refrigerator 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. Metal bins to hold liquor bottles, etc have food and debris.
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Regular | 12/03/2015 | 90 |
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
The hot water generation and distribution system is not providing sufficiently heated water to meet the peak hot water demands throughout the food establishment. Handwashing sink in first bar does not have adequate hot water, water temp at 84.4 F.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the bartender is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. A gatorade bottle was found inside the reach in refrigerator in the second bar.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The quaternary ammonium compound used as the sanitizer in the bar is at an excessive concentration of >400 PPM to sanitize equipment and utensils.
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Regular | 10/30/2015 | 86 |
- Cold Holding Temperature - 5 penalty points
The Monterrey Jack Cheese ( 52.0 F) and Blue Cheese Crumbs (49.0 F) is at an internal temperature of 49 F to 52 F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The cooked chicken is/are stored in contact with or under the raw beef product. Eggs stored in the same shelf as cooked food.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing. Cook at food establishment did not wash his hands for the required 20 second duration.
- 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.
- 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. Towels are used as place mats for clean cups and plates.
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Regular | 10/06/2015 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese salsa and grilled peppers is at an internal temperature of 54°F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(6)A)) - Page 101. Wall covering/panels in the dishwash machine area are not installed or attached. Light switch panel missing.
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Follow-up | 06/18/2015 | 92 |
- Hot Holding Temperature - 5 penalty points
The brown gravy, onions and peppers is in/on the shelves at a temperature of 140 degrees F or above and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the eggs, raw in-shells. The whole muscle meat is/are stored in contact with or under the ground beef.
- Proper/Adequate Handwashing - 4 penalty points
The all employees did not follow procedures for proper handwashing. Employees change stations without washing their hands and before putting on a new pair of gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The all employees is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. The all employees is wearing jewelry other than a plain wedding ring/band while preparing/handling food or contacting clean food contact surfaces. Employees especially cooks should not wear bracelets while preparing food.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of chemical are not properly labeled.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reachin refrigerator did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Cutting knives where stored behind the knife magnet block instead of on the actual block itself.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored Foods stored in squeeze bottles are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The dressings is/are not covered during storage.
- Single-service/Single-use Articles - GRP
TFER 229.165(x)(1)(A) - Page 86. Single-service and single-use articles are not stored in a clean dry location. Souffles and ramekin that are for single use should be placed above some type of protection mat.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the men's restroom is not maintained in good repair.
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Regular | 06/15/2015 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The dressings,sauces and cheese is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- 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.
- Cleaning Equipment - GRP
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. Mop head in mop sink unable to dry.
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Regular | 02/12/2015 | 89 |
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 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.
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Regular | 10/14/2014 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
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Regular | 10/14/2014 | 96 |
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering slime.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered.
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
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Regular | 06/12/2014 | 94 |
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