- Cold Holding Temperature (corrected on site) - 5 penalty points
Improper Cold Holding - Rapidly Cool The shredded cheese on the food prep cooler are 46°F and not being held at 41°F or below. Improper Cold Holding - Discard The demi sauce, sliced cheese, lemon sauce, and cooked turkey in the walkin refrigerator and food prep table are 46°F - 67°F and not being held at 41°F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
Unapproved System - Refrigerated & Undated The tomato pesto, milk, pico de gallo, deli meat, and orange sauce in the reachin refrigerator did not have adequate date mark after being held for more than 24 hours. Unapproved System - Dated & Not Discarded The short rib jus was held more than 7 days.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
Inadequate Handwashing - Insufficient Time Dishwasher did not wash hands prior to handling clean dishes and after handling dirty dishes.
- Non-food Contact Surfaces - GRP
Nonfood-contact Surfaces Are Not Clean Dusty air vents.
- Floors, Walls and Ceilings - GRP
Ceiling Surfaces Are Not Clean *Adhering foreign matter on ceiling tiles in the refrigerated storage room. Ceiling Covering/Panels Not Installed or Attached *Refrigerated storage room Improperly Constructed Wall and Floor Junctions *Baseboards are damaged in the womens' and mens' restroom Damaged Floor Surfaces in the kitchen.
- Lighting - GRP
Light Bulbs Are Unshielded *storage room Inadequate Lighting in Service Areas *around kitchen (a few lights are out)
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Regular | 12/15/2015 | 87 |
| No violation noted during this evaluation. | Regular | 09/29/2015 | 100 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The half and half is on the counter at an internal temperature of 70°F and is not being maintained at 41 °F or below.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The ice machines, ice scoop, holster and counter top located in the kitchen have adhering foreign material.
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Regular | 08/26/2015 | 92 |
- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the MENS' and WOMENS' RESTROOMS is not providing sufficient hot water for handwashing.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The food service worker in the kitchen did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use. The ice cream chest freezers in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel and microwave located in the kitchen has/have adhering foreign matter and food particles, respectively.
- 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. *for quaternary ammonia tablets
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Regular | 06/17/2015 | 91 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The cream based soup is in/on the hot cart(catering) at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous creme dessert prepared and held in the upright refrigerator has exceeded the maximum holding time in which it may be served. The dairy/milk that is/are located in the walkin refrigerator/reach ins 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.
- Water Supply-Approved/Adequate/Hot & Cold Under Pressure - 4 penalty points
There is a direct connection between the spray hose in the sink in the wait station and the sewage system.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelves located in the walk ins #1 and #6(hotline production and salad) is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Using towels underneath cutting boards. Single service, single use and clean sanitized Ice Wands stored in the walkin freezer are exposed to splash, dust, or other contamination. The ice machines located in the kitchen has/have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. Breakfast menu is not asterisked or descriptive for raw/undercooked meats. Need to check all menus.
- Food Protection - GRP
Frozen chicken above bread in walk in freezer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the food preparation area are damaged.
- Ventilation - GRP
Spacer missing at vent hood.
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Regular | 04/22/2015 | 81 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The cooked cream sauce is in/on the walkin refrigerator at a temperature of 45°F - 47°F after cooling since 12/17.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The ready-to-eat potentially hazardous remolaude sauce, french onion soup, charro beans, marinara sauce, tartar sauce, ceasar dressing, creme brulee, and vegetable soup prepared and held in the walkin refrigerators have exceeded the maximum holding time in which it may be served. The pastas, prepared foods and sliced cheeses that is/are located in the reachin refrigerators (on the cooking lines) 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.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin freezer, reachin refrigerator, and chest freezer in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine panel located in the kitchen has/have adhering foreign material.
- Posting Consumer Advisories- Choking/Reminder/Buffet - 3 penalty points
Raw or undercooked animal derived product warning brochures, advisories, label statements, table tents, placards or other effective means of notifying certain especially vulnerable customers of the significantly increased risk associated with eating raw or undercooked animal derived product are not available in the facility. provide asterick (*) on the burgers, tuna, and on consumer advisory
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee's Food Handler Cards are expired. 2- are expired
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the walkin refrigerator (prep cooler 1) are not clean .
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(6) - Page 104. Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents and other animals. -water leaking from the roof in the dry storage room
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet in the handwash area is not maintained in good repair. -cold water faucet in the bakery area (cold water leaks a little after closing)
- 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. -test strips (thermal) or waterproof thermometer with a min and a max not provided for the dishmachine
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Regular | 12/18/2014 | 79 |
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar.
- Evidence of Insect Contamination - 3 penalty points
Evidence of Crickets were observed in or around the bar.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the bar of the establishment.
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Regular | 08/21/2014 | 94 |
- Cold Holding Temperature - 5 penalty points
The raw chicken, ground turkey and cooked pasta is in the reachin refrigerator at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- 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.
- Equipment Adequate to Maintain Product Temperature (corrected on site) - 3 penalty points
The reachin refrigerator is not holding cold chicken, ground turkey and cooked pasta at 41°F (raw seafood at 34°F).
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the walkin prep cooler.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The shelving and can opener located in the kitchen have adhering foreign material.
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Regular | 08/21/2014 | 82 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The navy bean soup is in/on the walkin refrigerator at a temperature of 46 - 48 after cooling since 2pm on 4/1/14.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The ready-to-eat potentially hazardous sauces prepared and held in the reachin refrigerator has exceeded the maximum holding time in which it may be served.
- Proper/Adequate Handwashing - 4 penalty points
The food service worker did not follow procedures for proper handwashing. Food service worker washed hands at the sprayer in the front of the kitchen
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The temperature of the rinse water in the dishwashing machine is 174°F.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerators in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The cloth for the pickled peppers 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.
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Regular | 04/02/2014 | 78 |
- Hot Holding Temperature (corrected on site) - 5 penalty points
The hotdogs is in/on the food warmer at a temperature of 115 to 119 degrees F and is not being maintained at 135 °F or above.
- Food Protection - GRP
The cook's hair is not restrained while preparing/handling food or contacting clean food contact surfaces.
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Regular | 02/26/2014 | 95 |
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