Kimmyz Tatum Point

Inspector's notes

Observed no certified food manager on site at the time of inspection. Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed no paper towels at the handwashing sink at the in-use bar area at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC stated they were out but just received their order and was able to restock paper towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of debris on equipment handles and the shelving racks in the reach in fridge on the cookline at the time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two packages of sealed raw ground beef in a hotel pan stored on top of a box of celery and a two boxes of raw shelled eggs stored on top of a container of pickles in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation.

Inspector's notes

Observed black organic matter on the ice shoot of the ice machine. Food contact surfaces must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. PIC was advised and informed us that there will be someone sent out to clean the inside of the ice machine. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large slab of sealed raw meat on top of a romaine head lettuce box in there walk in fridge. Also observed a box of raw egg shells on the top self on top of tortillas in the walk in fridge. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC was instructed to have all items listed above moved to a more proper location in the walk in. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black organic matter on and in the ice shoot of the ice machine. Food contact surfaces must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. PIC was advised and informed us that there will be someone sent out to clean the inside of the ice machine. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 4th consecutive violation.

Inspector's notes

Observed in reach-in bar cold holding unit excessive pooling of condensate. Discussed having unit looked at to ensure it is working as intended. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was at the establishment during the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.