- Found moist wiping cloth stored on kitchen shelf by grill.
- Found clean wet metal pans stacked together still wet.
- Found broken floor tile by entrance to walkin freezer.
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01/18/2016 | Regular | 97 |
- The metal holder that holds the ice scoop on the ice machine has paint coming off and rust. The label is coming off the hot holding that has soup as well as the Implinger. The reach in cooler that has fish and lobsters has rusty racks.
- The reach in freezer by the fryer has an accumulation of crumbs. The handles on equipment felt dirty.
- There were storage containers stacked together wet.
- There is black under the soda fountain including on a pipe. There is a leak at the 3-compartment sink behind the bar. Per manager they don't use it. The plumbing seems to be making a weird noise. When running the hand sink in the kitchen as well as in the bathroom I heard a loud noise.
- There are damaged floor tiles in the walk in cooler as well as in the prep/grill area. The manager is aware of the issue and floor tiles have been ordered.
- There is food and grease buildup on the floors around equipment in the prep/grill area. Also under the soda fountain the floor drain cover is very dirty.
- There is buildup on walls in the prep/grill area. Also around the hand sink by the prep area there is black.
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09/21/2015 | Regular | 91 |
- On the prep line there is tape used to label the contents and date. Explained tape is not easily cleanable and it is also leaving a sticky residue. If something is put out and used within 24 hours it does not need to be date labeled. Also discussed using alternative methods to label the contents. There is a piece of tape on the soap dispenser by the handsink on the grill line. Also there was a towel under the spices storage on the grill line.
- The dish machine at the facility is high temperature sanitizing. The facility has test strips that turn black when the water temperature reaches, 160f, 170f, and 180f. The first time going through the rinse temperature was only 160f. I watched the temperature gauge on the dish machine and the rinse temperature stayed at 160f and did not get to 180f. The manager did notice that the booster was not turned on. Per manager the employee who was working in that area was new. She turned on the booster, ran dishes through, and it was 160f again. I advised her it may take a few minutes for the booster to heat up. After a period of time the thermometer gauge for the sanitizing rinse was over 180f. You will need to run all the dishes through again that were washed before the booster was turned on. Also train all employees on how to check the dishmachine that it's working properly.
- There were glasses stacked together wet.
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04/27/2015 | Regular | 93 |
- Found buildup in handles of the prep coolers.
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01/29/2015 | Regular | 99 |
- Found sausage, sliced turkey, shrimp, crab cakes at 47-50°F in grill sandwich make table on the lower left side. Maintain food at 41°F or below. Food was voluntarily discarded. A replacement unit has already been ordered per manager. Do not store potentially hazardous foods in this section of the cooler until repaired or replaced.and TCHD is contacted for a reinspection.
- Observed scoops with handles down in the foods in the sandwich make table..
- Observed employee improperly washing their hands. Observed employee loading dirty dishes and unloading clean dishes without washing their hand and another employee drinking out of an open cup and not washing their hands. Both employees were retrained on site. Conduct a hand washing training with all staff and provide documentation to TCHD by 11/19/14.
- Repair damaged ceiling in outbuilding storing paper products and chemicals
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11/05/2014 | Regular | 88 |
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