- MUST MAINTAIN ALL PREPARED FOOD ITEMS COVERED PROTECTED WHILE STORED ANYWHERE IN DRY STORAGE OR REFRIGERATOR SHELVES AT ALL TIMES.
- ANY PREPARED FOOD ITEM THAT IS ANTICIPATED BEING REFRIGERATED FOR LONGER THAN 24 HOURS MUST BE DATE MARKED AS TO WHEN ENTERED INTO REFRIGERATOR STORAGE.
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08/24/2015 | 92 |
- EVEN PREPARED VEGETABLES MUST BE DATE MARKED AS TO DATE ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
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04/08/2015 | 96 |
- ORIGINAL COFFE PLASTIC CONTAINERS ARE MEANT FOR SINGLE SERVICE USE ONLY AND MUST NOT BE REUSED FOR OTHER FOOD STORAGE.
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11/14/2014 | 96 |
- MUST MAINTAIN ALL MEATS COVERED/PROTECTED EVEN WHILE STORED FROZEN IN FREEZER.
- SOME ROACHES OBSERVED IN DRY STOAGE AREA - DEAD AND ALIVE - INDICATING A POSSIBLE GROWING PROBLEM REQUIRING FURTHER EXTERMINATING SESSIONS UNTIL BROUGHT UNDER CONTROL.
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05/06/2014 | 93 |
- MUST MAINTAIN FOOD ITEMS ABOVE FLOORS AT ALL TIMES WHILE STORED IN WALKIN.
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11/12/2013 | 96 |
- MUST ESTABLISH ONE INCH AIRGAPS BETWEEN ICE MACHINE/ICE BIN DRAIN PIPES AND FLOOR DRAINS WHERE NEEDED, TO ELIMINATE DIRECT CONNECTION BETWEEN SEWER AND FOOD SOURCE.
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03/07/2013 | 97 |
| No violation noted during this evaluation. | 06/05/2012 | 100 |
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed several employee's personal open drinks throughout the kitchen area near outgoing food.)
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11/03/2011 | 96 |
- Please provide that all Food is protected from cross contamination by storing the food in packages, covered containers, or wrappings.(Food items in the walkin refrigeration units not properly covered.)
- Please provide that all food contact surfaces are stored on a smooth and easily cleanable location.(Inverted cups being stored on cardboard in bar area.)
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05/04/2011 | 93 |
- 229.164 (o) (4) (D) Raw Shell Eggs AND OTHER POTENTIALLY HAZARDOUS FOOD KEPT ABOVE 41F ON PREP TABLES. DISCARDED ITEMS NOT AT PROPER TEMPERATURE TO INCLUDE VEGETABLES, EGGS, BREADED SHRIMP, AND SPARE RIBS AND RICE.
- OBTAIN HEALTH DEPARTMENT'S FOOD MANAGER ID CARD AT 1901 S. ALAMO. WILL VERIFY AT NEXT ROUTINE INSPECTION.
- 229.165 (m) (1) (A)not clean. OBSERVED DIRTY DISHES AWAITING WASHING, DIRTY CUTTING BOARD AND KNIVE. ALL UTENTILS NEED TO BE WASHED, RINSED AND SANITIZED PRIOR TO EACH USE. ALL COUNTERS AND TABLES NEED TO BE SANITIZED WHEN SOILED.
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10/15/2010 | 85 |
- Employee found drinking from an open cup while in the food service line.
- Employee experiencing persistent sneezing, coughing or runny nose that causes discharges from the eyes, nose or mouth while working with exposed food, clean equipment, utensils and linens or unwrapped single-service articles.
- Raw potentially hazardous food are to be kept at 41F or below during storage and holding area. Raw chicken and beef were found to be off 41F temperature.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. EMPLOYEES HANDLING DIRTY TOWEL AND USING THOSE TOWEL TO CLEAN SURFACES WITHOUT SANITIZING THE TOWEL.
- Utensils to be stored properly. (knife was stored inbetween wall & equipment in storage area.)
- One person during all hours of business must have a Food Manager's Certification and show proof of documentation.
- Reach in coolers to maintain a 41F temperature. Reach in coolers at stir fry area are at 47F.
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04/06/2010 | 74 |
| No violation noted during this evaluation. | 12/19/2008 | 86 |
| No violation noted during this evaluation. | 08/26/2008 | 90 |
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