- Cold Holding Temperature (corrected on site) - 5 penalty points
The cheese is in the prep cooler at an internal temperature of 50°F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The cucumber is unsound and should not be sold, served or consumed.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The lunch meats in the kitchen 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.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice cream freezer and ice dispenser located in the kitchen have adhering foreign material.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink is not maintained in good repair.
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Regular | 09/16/2015 | 84 |
- Sound Condition (corrected on site) - 4 penalty points
The yogurts are unsound and should not be sold, served or consumed.
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Regular | 03/23/2015 | 96 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken breasts and pork chops are in the hot holding unit at a temperature of 120°F and 127°F respectively and are not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The lunch meats and melons in the kitchen 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.
- 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 | 09/23/2014 | 87 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The chicken and tuna salad, slice and shredded cheeses is at an internal temperature of 44 to 56 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken wings is in/on the steam kettle at a temperature of 120 to 127 degrees F and is not being maintained at 135 °F or above.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach are used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. The bleach concentration inside the sanitizer buckets was over 200 ppm.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The food slicer, and soda nozzles located in the food establishment has/have adhering foreign material.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- 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 wet wiping cloths store on counter and/or prep-table.
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Follow-up | 03/24/2014 | 81 |
- Cold Holding Temperature - 5 penalty points
The cheese (cream, shredded & slice), sour cream, deli meats, chicken & tuna salads is at an internal temperature of (55-59), 56, 46, and (45-47) respectively and is not being maintained at 41 °F or below inside the reachin refrigerator.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken pasta, garlic bread and sausage rolls is in/on the top of the oven and display case at a temperature of 120, 105 and 78 respectively and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetables is/are stored in contact with or under the raw chicken inside the walkin refrigerator.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The chicken and tuna salad that is/are located in the reachin 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. The commercially packages of cheese and deli meats that is/are located in the reachin 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.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The employee is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces. Observed an open cup of coffee stored in the prep-table. There is evidence that food service workers is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed employees drink (water) stored in the prep-table.
- Approved Source/Labeling - 4 penalty points
The packaged bakery products is/are not properly labeled as specified in law.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. They are not sanitizing the utensils/equipment. They are not letting utensils/equipment air dry.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the storage shelving area. They are re-using the containers of Chucky Potato Soup Mix for store flour and sugar.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. Part time employee do not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flour, sugar and sea salt are not marked with the common name of the food it contains.
- 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.
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Regular | 03/19/2014 | 65 |
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