- Sound Condition - 4 penalty points
The canned goods is/are unwholesome and should not be sold, served or consumed.
- Proper/Adequate Handwashing - 4 penalty points
The food service workers did not follow procedures for proper handwashing.-- Washed for 5-8sec and not 20sec as required.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that the 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 | 11/18/2015 | 88 |
- Food Protection - GRP
Pour spout for the alcohol bottles are not covered
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Regular | 09/28/2015 | 100 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Observed glove on the handsink.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the food service/dispensing area No hand drying provisions were available at the handwash facilities in the food service/dispensing area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Certified manager was not on duty at time of inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine and scoop holder located in the kitchen 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 spices. They were using to go cups as utensils in the spices.
- 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 that the paper towel holder by the raw foods in the buffet area had foreign material.
- 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. Observed the quad santizer for the wiping towel 0 and 50 ppm.
- Plumbing- GRP
Observed that the hand sink in the kitchen area to the left of the 3 compartment sink had leaking water underneath piping area.
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Regular | 02/25/2015 | 87 |
| No violation noted during this evaluation. | Regular | 08/10/2014 | 100 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 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 (corrected on site) - 3 penalty points
Single service, single use and clean sanitized utensils stored in the bar are exposed to splash, dust, or other contamination.
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Regular | 08/10/2014 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is on cold case on the service line at an internal temperature of 38°F and is not maintained at 34 °F or below. Raw fish & scallops.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The raw beef product is stored in contact with or under the raw chicken.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
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Regular | 02/20/2014 | 87 |
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