- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 43°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked pasta and rice is/are stored in contact with or under the raw fish.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The plastic containers located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The soda fountain and refrigerator door gaskets located in the kitchen has/have adhering foreign material. The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product.
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Regular | 10/06/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The sliced tomatoes, cat fish and beef patties is at an internal temperature of 44-46°°F and is not being maintained at 41 °F or below. Sliced Tomatoes 46°F Beef Patties 44 Cat fish 41°F
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The rice, cheese, sauces and other food products that are located in the reachin refrigerator 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.
- 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. Evidence of food products dumped in handwashing sink.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the kitchen is not providing sufficient water for handwashing. Cold water turned off at handwashing sink.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food establishment.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine, soda machine back splash, and cutting board located in the kitchen has/have adhering foreign material. The microwave oven located in the kitchen has/have adhering food or food particles.
- 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. Shelves in dry storage ares, paper towel holder, and under soda machine station is not free of dust, dirt, and other debris.
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Regular | 06/18/2015 | 78 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar. No hand drying provisions were available at the handwash facilities in the bar.
- Evidence of Insect Contamination - 3 penalty points
Drain flies were observed in or around the bar.
- Floors, Walls and Ceilings - GRP
Floors under sinks and equipment are not clean.
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Regular | 06/13/2015 | 94 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The etouffee, gumbo, and green bean sauce is in/on the walkin refrigerator at a temperature of 44°F - 53°F after cooling since 2/11 (since 7pm).
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous rum sauce prepared and held in the walkin refrigerator and by the server station has exceeded the maximum holding time in which it may be served.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 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.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the grill area is not providing sufficient hot water for handwashing. -Hot water is <65°F
- Evidence of Insect Contamination - 3 penalty points
Roach was observed in or around the food prep sink area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometers in the reachin refrigerators that is located in the kitchen is broken.
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Regular | 02/12/2015 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 39°F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The rice are stored under the raw seafood in the walkin refrigerator.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the dishwash machine is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has/have adhering foreign material. The container for the straws has adhering foreign material.
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Regular | 10/08/2014 | 85 |
- Cold Holding Temperature - 5 penalty points
The cole slaw and diced tomato is at an internal temperature of 48°F and 68°F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is/are handling cooked chicken with their bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The ready to eat foods is/are stored in contact with or under the raw egg whites.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reach-in coolers in the serving line did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the 3-compartment sink area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen.
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Regular | 06/02/2014 | 75 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the bar is obstructed and dirty water is backed up into the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has/have adhering foreign material.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The drink pre-mix is/are not stored in food storage areas.
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Regular | 06/02/2014 | 90 |
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The cook is handling fries with his bare hands.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Cook is hitting the bowl, used to season fries, on the inside of the trash can to discard old fries. The bowl is then being reused for seasoning fries.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the server station is used for purposes other than handwashing. The cook is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the food establishment has adhering foreign material.
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Regular | 02/12/2014 | 85 |
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