- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- 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 kitchen.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Handwash sinks next to dishwahs sink, in cold room, and in room service area are leaking.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged. TFER 229.167(p)(2)(A) - Page 106. Floors in the dishwash machine area are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the dock area do not fit properly.
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Regular | 12/16/2015 | 90 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Dishmachine is leaking on to floor.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The coolers located in the kitchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
Standing water in kitchen.
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Regular | 12/16/2015 | 94 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The bar gun located in the bar has/have adhering foreign material. The cutting board located in the bar is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Plumbing- GRP
Bar gun drain line not installed.
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Regular | 09/10/2015 | 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cutting board located in the bar is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The bar gun located in the bar has/have adhering foreign material.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the bar are damaged.
- Plumbing- GRP
Bar gun drain line not installed.
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Regular | 09/10/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs (raw and boiled), milk, sauces, and cooked peppers is in/on the walkin refrigerator at an internal temperature of 49 to 50 degrees F and is not being maintained at 41 °F or below.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The walkin refrigerator is not holding cold milk, eggs, sauces, and cooked peppers at 41°F (raw seafood at 34°F).
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The food chopper and food warmer located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. There are screws inside of ice machine that have been added and do not allow for it to be easily cleanable.
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Regular | 08/19/2015 | 89 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the crab at an internal temperature of 40 degrees F and is not maintained at 34 °F or below. The slice/dice tomatoes is in/on the cold plate at an internal temperature of 50 to 57 degrees F and is not being maintained at 41 °F or below.
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Regular | 08/19/2015 | 95 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the server station.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Insulation on pipes next to dishmachine is torn and in disrepair.
- Floors, Walls and Ceilings - GRP
Floors under equipment are not clean.
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Regular | 06/13/2015 | 97 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The half and half is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below.
- Hot Holding Temperature - 5 penalty points
The meat and potatos is/are at an internal temperature of 100 to 104 degrees F.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
Raw chicken stored over ready to eat foods.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the room service area is used for purposes other than handwashing.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the kitchen is not in proper working order to permit adequate handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
There are screws inside of ice machine that have been added and do not allow for it to be easily cleanable.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Insulation around dishmachine is torn and damaged.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged. There are broken tiles on the floor of dish wash area.
- Plumbing- GRP
Dishmachine is leaking.
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Regular | 04/17/2015 | 76 |
- Cold Holding Temperature - 5 penalty points
The raw fish is at an internal temperature of 41 degrees F and is not being maintained at 34 °F or below.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is not at 180°F.
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Regular | 04/17/2015 | 89 |
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Wastewater/sewage is leaking/flowing from handwash area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The thermometer in the reachin refrigerator that is located in the kitchen is broken.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils, inside the milk reachin cooler, the ice machine, the dipper well, and inside the bar reachin cooler located in the kitchen has/have adhering food particles and mold. The reachin door gasket that is torn located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The paint brush used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The squeeze bottles of drink toppings is/are not covered during storage.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.165(u)(1) - Page 85. Soiled linens stored improperly in the bar.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the behind equipment and under the bar are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the area behind equipment and the floor drains are not clean .
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Regular | 12/10/2014 | 91 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The yogurt is/are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Reduced oxygen packaging is being done without a HACCP procedure.
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the back of the kitchen is not providing sufficient hot water for handwashing. Hot water takes too long to get to the hand sink.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the wash water is 95 to 99 degrees F which is inadequate to properly wash kitchen ware. The temperature of the rinse water in the dishwashing machine is not hot enough.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the kitchen is obstructed and dirty water is backed up into the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized dish racks stored in the floor are exposed to splash, dust, or other contamination. The equipment door handles, the top of the dish machine, and shelf located in the kitchen has/have adhering food or food particles. Single service, single use and clean sanitized clean dishes stored in the handwash area are exposed to splash, dust, or other contamination. The missing thumb screw knobs holding the ice machine baffle located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The gauges to the dish machine located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The large storage container of flour that has a screw going through the plastic container located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The flour is/are not covered during storage. The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Wall surfaces in the kitchen are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged.
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Regular | 12/10/2014 | 77 |
- Evidence of Insect Contamination - 3 penalty points
Drain flies were observed in or around the kitchen.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is not hot enough.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The hot box door, waffle iron, front of stove, the top of the dish machine, drawers, microwave oven, cooler doors, and inside the freezer located in the kitchen has/have adhering food particles and grease. The in-use utensils used for preparation or serving in the knives are not stored in a manner to prevent contamination of the product.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean .
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
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Regular | 12/10/2014 | 88 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice is in/on the hot box at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Evidence of Insect Contamination - 3 penalty points
Drain flies were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The hot hold box in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The inside of the ice machine and the microwave oven located in the kitchen has/have adhering mold and food particles.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
No information available.
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Regular | 12/10/2014 | 83 |
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Drain line for soda gun holster is not provided.
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Regular | 09/17/2014 | 97 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
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Regular | 09/17/2014 | 93 |
| No violation noted during this evaluation. | Regular | 09/17/2014 | 100 |
- Sound Condition (corrected on site) - 4 penalty points
The dented canned goods and moldy food in the egg cooler is/are 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 ready-to-eat potentially hazardous foods prepared and held in the egg cooler has exceeded the maximum holding time in which it may be served.
- 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. Hot water was not supplied to the 3-compartment sink, steam bath sink or the food prep sink.
- Proper/Adequate Handwashing - 4 penalty points
The cook did not follow procedures for proper handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The utensils, can opener and bulk storage containers located in the main kithchen has/have adhering food or food particles.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the bakery area are not clean . There are food particles on the floor as well as ice build up. TFER 229.167(p)(1) - Page 106. Floor surfaces in the walk-in freezer in the bakery are damaged.
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Regular | 08/26/2014 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheese is at an internal temperature of 47°F and is not being maintained at 41 °F or below.
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Regular | 08/26/2014 | 95 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the coffee break area and dish machine area.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Coffee break area.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
The sink drain in the coffee break area is obstructed and dirty water is backed up into the sink.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The coffee machine and coffee dispenser located in the coffee break area has/have adhering foreign material. Single service, single use and clean sanitized case of styrofoam cups stored in the coffee break area are exposed to splash, dust, or other contamination.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The box of limes is/are not stored in food storage areas. Box of limes is stored on the floor in the coffee break area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the walk-in freezer are not clean . TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the coffee break area are not clean . TFER 229.167(p)(1) - Page 106. Wall surfaces in the dish machine area and the coffee break area are damaged.
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Regular | 08/26/2014 | 88 |
- 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.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The walls and ceiling located in the walkin refrigerator are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the dishwash machine area are damaged. TFER 229.167(p)(1) - Page 106. Floor surfaces in the cooking line are damaged.
- Plumbing- GRP
Steam kettle is leaking on the floor.
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Regular | 04/16/2014 | 90 |
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 135 to 139 degrees F.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator gaskets located in the kitchen has/have adhering food or food particles.
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Regular | 04/16/2014 | 94 |
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