- Containers of soap (pink powder soap and Dawn) found stored adjacent to clean dishes. Ensure toxic chemicals are stored below and away from food and food contact surfaces.
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01/27/2016 | 97 |
- 229.168 (c) (2) toxics above items. PROPERLY STORE ALL CHEMICALS IN A MANNER THAT PREVENT CONTAMINATION OF FOOD. OBSERVED CONTAINER OF PINK DETERGENT BEING STORED ABOVE BULK KETCHUP ITEMS ON FOOD STORAGE SHELF. - ITEM CORRECTED ON SITE.
- STORE EMPLOYEE DRINKS SEPARATE FROM FOOD PRODUCTS AND FOOD CONTACT SURFACES IN A MANNER THAT PREVENTS CONTAMINATION. OBSERVED AN EMPLOYEE BEVERAGE LOCATED ON A FOOD STORAGE SHELF AND A 2ND EMPLOYEE BEVERAGE LOCATED ON A FOOD CONTACT SURFACE. - ITEM CORRECTED ON SITE.
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09/29/2015 | 93 |
- 229.168 (c) (2) toxics above items. Observed bottles of bleach stored on top of hot hold unit near hand sink. Also observed spray can of grill cleaner on top of coleslaw work area. Store toxic items below and away from food areas.
- 229.165 (b) (2) (B)single service/use not clean. Oberved bowls used for sides stored in bin with old receipts. Also observed sanitizing rag stored in bin with plates. Ensure all single use article are kept clean and free of contamination.
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04/03/2015 | 94 |
| No violation noted during this evaluation. | 07/02/2014 | 100 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- properly store the ice machine scoop
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10/15/2013 | 94 |
- 229.165 (m) (1) (A)not clean(food debris). In use utensils dirty(pots and pans in warewash areas stored as clean). Food contact surfaces not cleaned and sanitized. Clean/sanitize food contact surfaces/equipmen.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued application.
- 229.168 (a) toxics not labeled(containers of Sanitizing solution). Toxicprepared in a bulk container and placed in an unlabeled container. Label container(s) with common name of toxic material.
- 229.168 (c) (1) toxics stored. Storing toxic(Oven Cleaner: Mr. Muscle) next to food items(Stored with Single use items on the Dry Storage rack). Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. NOTE: Issued example of handout.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches above the floor drain.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food(baked chicken) not at proper temperature in hold unit(80-108F). PHF must be maintained at 135?F or above except for a roast which when properly reheated and/or cooked may be maintained at 130?F. NOTE: Condemned and MOD voluntarily destroyed IAW City ordinance(16 Lbs of Time-Temperature abused Baked Chicken, Prepared and recieved from the Commissary). NOTE: Also discussed Time-Temperature documentation for items recieved from the Commissary.
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01/03/2013 | 75 |
- Most recent graded inspection report must be posted in customer view.
- 229.163 (h) (4)after eat, drink,etc. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking -- observed an employee clock in but did not wash hands before proceeding to food prep area to handle food.
- 229.163 (h) (9) contaminate hands. Employees are touching human body parts other than clean hands and clean exposed portions of their arms before engaging in food preparation or working with exposed food, clean equipment, and utensils or unwrapped single-service single use items--observed employee cough into hand but did not wash hands before proceeding to perform food prep activity.
- 229.163 (h) (6) wash as needed. Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, wiping tables, cleaning restrooms) and returning to food prep duties--observed employee who assembles sandwishes also cleans countertop with a cleaning rag without washing hands between tasks.
- Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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08/15/2011 | 90 |
- There mst be at least one person per shift who is Food Manager certified.
- Clean inside the ice machine. Provide a clean, washable storage container/surface for the ice machine scoop. Do not store on top of the ice machine. Clean and sanitize can opener every 4 hours or after every use.
- Eliminate gnats.
- Handsink must be used for handwashing only--found scrub in handsink.
- Employee did not wash hands after handling soiled equipment such as walk-in cooler door handles then returned to bagging onions.
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04/20/2010 | 83 |
| No violation noted during this evaluation. | 07/10/2008 | 82 |
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