- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The bleach used as the sanitizer in the salad prep area is at an excessive concentration of >200 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking from 3-compartment sink area.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles. TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use.
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Regular | 12/15/2015 | 94 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils ( ice scoop ) used for preparation or serving in the bar are not stored in a manner to prevent contamination of the product.
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Follow-up | 08/27/2015 | 97 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils (knife) used for preparation or serving in the Back of House Prep area are not stored in a manner to prevent contamination of the product.
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Follow-up | 08/27/2015 | 97 |
- Proper Handling of Ready-To-Eat Foods - 4 penalty points
The bartender is/are handling cooked shrimp with their bare hands.
- Proper/Adequate Handwashing - 4 penalty points
The employee did not follow procedures for proper handwashing. The bartender did not wash his hands before making a shrimp cocktail for the required 20 sec duration.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The bleach used as the sanitizer in the bar is at an excessive concentration of >300 PPM to sanitize equipment and utensils.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Some utensils around the bar area (mixing spoons and other drink equipment) is not protected from potential contamination.
- 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. Some of these areas include: shelving, railing and top of equipment.
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Regular | 08/14/2015 | 82 |
- Proper/Adequate Handwashing - 4 penalty points
The servers and dishwasher did not follow procedures for proper handwashing. These groups of employees mentioned above did not wash their hands with the 20 second required lather of soap before rinsing. Servers do not wash their hands after bussing their tables of dirty/used dishware.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen and bar area is used for purposes other than handwashing.
- 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 < 10 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The coffee spigots located in the server beverage line has/have adhering foreign material. The in-use utensils used for preparation or serving in the tongs for the cheese bread are not stored in a manner to prevent contamination of the product. The Lemon storage container located in the FOH server beverage area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination. Tongs, preparation spoons were stored directly on top of the countertops.
- 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. Some of these areas around the food establishment include: shelving, storage areas, railing, refrigerator/freezer door handles and tops of equipment.
- 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. Spoons/Knives/Forks around the food establishment are not stored in one single direction (with the handle facing up).
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Regular | 08/14/2015 | 86 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets on the Victory Grill Refrigerator, Delfield undercounter refrig.3 and freezer 1 located in the grill area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Toilet Facilities - GRP
Need to deep clean urinals and remop floor.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door to dumpster is open. TFER 229.166(l)(15) - Page 98. Drain plugs are not installed in outside receptacles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. Some areas have standing water, and tiles need to be regrouted. TFER 229.167(p)(2)(A) - Page 106. Floors in the dishwash machine area are not clean . Some floor drains have food debris and are not draining properly at handsink and ice maker.
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Follow-up | 04/15/2015 | 93 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the Victory Grill Refrigerator at an internal temperature of 35 to 40 degrees F, it has been maintained above 34°F for greater than four (4) hours. The fish/seafood is in/on the Victory Grill Refrigerator at an internal temperature of 40 to 46 degrees F and is not maintained at 34 °F or below. Crawfish in small reach in at 45°F. Scallops in walk in cooler 48°F, recently prepared, no ice on product.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure (corrected on site) - 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. Water observed at 66-92°F.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing.
- Warewashing & Sanitizing @ ___ ppm/Temperature (corrected on site) - 3 penalty points
The temperature of the rinse water in the dishwashing machine is >179 degrees F. Manager switched unit over to chemical sanitization system, but dishmachine is not dispensing solution. The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The gaskets on the Victory Grill Refrigerator located in the grill area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The top for the spice container located in the grill area and microwave which is taped is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door to dumpster is open.
- Floors, Walls and Ceilings - GRP
TFER 229.167(c)(3)(A) - Page 101. Floor and wall junctures in the electrical room and mopsink area are not fitted with coving or closed and sealed.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty foot pedal line in the food preparation area is not maintained in good repair.
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Regular | 04/06/2015 | 81 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the salad prep area is used for purposes other than handwashing.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater is leaking/flowing from handwash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The pans, processor lid, and interior ice maker located in the food establishment has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the storage shelving area and electrical room are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the mop sink area are damaged.
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Regular | 12/02/2014 | 90 |
| No violation noted during this evaluation. | Change of Ownership | 08/06/2014 | 100 |
| No violation noted during this evaluation. | Change of Ownership | 08/06/2014 | 100 |
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