T&G FAMILY BAKERY AND RESTAURANT CORP

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, vegetables held for more than 24/hrs without date marked. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris inside reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put inside the sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 128°F and pork 123°F on the steaming table. Manager reheated both food items to 165°F. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster was provided to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies stored in it. Manager removed them. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided to operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: pork, chicken, turkey held for more than 24/hrs without date marked ins reach in cooler. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Restroom ceiling in disrepair.

Basic - Floor tiles missing and/or in disrepair. Floor tiles broken in kitchen area.

Basic - Grease on the ground and/or pad around grease receptacle. Grease around and on top of the crease receptacle.

Basic - Hole in or other damage to wall. Restroom wall in disrepair,

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 129°F on the steaming table. As per manager less than 1 hour. Manager reheated at 165°F . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork held for more than 24/hrs without date marked inside reach in freezer. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put it inside the sanitizer bucket l Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liver 128°F and pork 126°F on the steaming table. As per manager less than 2/hrs. Manager reheated at 165°F. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen. Chicken m pork and turkey held for more than 24/hrs without date marked inside reach in freezer. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles vents soiled.

Basic - Floor tiles missing and/or in disrepair. Broken floor tiles in kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in top of the preparation table.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, and raw pork net separated according with cooking temperature.

Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Cooked pork, chicken held for more the 24/hrs without date marked inside reach in freezer

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood filters dusted l

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked meat inside a non food grade bag.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 74°F, hotdogs 70°F. Inside reach in cooler. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 74°F, hotdogs 70°F. Inside reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored in it.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.cooked Frozen: pork, chicken held for more than 24/hrs without date marked inside reach freezer.

Basic - Employee with no hair restraint while engaging in food preparation. Food employee in preparation area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door in disrepair.

Basic - Floor not cleaned when the least amount of food is exposed. Grease under cooking equipments

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven

Basic - No handwashing sign provided at a hand sink used by food employees. Both hand washing sinks in kitchen area no signs.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor inside kitchen.