TOMMY BAHAMA MARLIN BAR
4812 RIVER CITY DR STE 137
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 11/12/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old license displayed 7-1-24
- 29-18-4:Basic - Drain cover(s) missing. At mop sink. Manager fixed **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine while in use ran twice and reading under 160F. Operator fix machine and re-sanitize equipments. Temperature at 162F **Corrected On-Site**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temperature dish machine while in use ran twice and reading under 160F. Operator fix machine and re-sanitize equipments. Temperature at 162F **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer at mop sink installed incorrectly. Back flow preventer should be on non-chemical side of splitter **Repeat Violation** **Admin Complaint**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has high temperature dish machine and no measuring device. Inspector used own measuring device to get reading
Food safety inspection conducted on 11/12/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).