- Chicken was stored over creamer. Raw meat and eggs must be stored below and away from ready to eat foods.
- Cooked food in the refrigerator was not marked with a date label. All cooked food stored in a cooler for more than 24 hours must have a use by date that is 7 days from when it was prepared.
- A knife was visibly dirty. Food contact surfaces must be clean and free of food debris before they are sanitized.
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11/25/2015 | 89 |
- Provide for soap to be available at all hand sinks at all times. COS
- Provide for the plumbing at the mop sink to be working properly so that water does not leak everywhere.
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03/18/2015 | 94 |
- Provide for a visible thermometer in the reach in cooler. Corrected on site
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12/01/2014 | 97 |
- Provide for the mop sink plumbing to be woking properly. The pipe is leaking into a bucket.
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06/06/2014 | 97 |
- posted permit is expired 10/2013. Purchase valid permit with in 10 days***. Go to 1901 S alamo to pay for a valid permit prior to 12/20/13. (late fees will be included) Any questions please call Marissa 207-8732. ***City offices will be closed for winter break from 12/23/14 thru 1/1/14.
- prepared PHF not used within 24 hrs and held at 41°F or below must be marked with a “use-by” date;- maximum of 7 days, including the preparation day or day the original packaging was opened as day 1. Provide the use by date on all food items to include the deli meat, cheese, prepared salsa.
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12/16/2013 | 93 |
- PRODUCTS FOUND OFF TEMPERATURE IN DELI DISPLAY CASE SAVED BY TIME ONLY. PRODUCTS MOVED TO ANOTHER REFRIDGERATOR.
- DIRTY DISHES STORED ABOVE COLD HOLD UNIT. ENSURE ALL DIRTY DISHES ARE STORED BELOW AND AWAY FOOD AND FOOD CONTACT SURFACES.
- OBSERVED EMPLOYEES STORE RAW EGGS ON TOP OF BIN OF LETTUCE IN REFRIDGERATOR. ENSURE ALL RAW FOODS ARE STORED BELOW AND AWAY FROM READY TO EAT FOODS.
- DELI DISPLAY CASES FOUND SITTING AT ABOUT 48 DEGREES F. UNITS HAVE BUILDUP OF ICE ON THE UPPER PORTION OF THE UNIT. ENSURE UNIT IS DEFROSTED AND SERVICED BY A REPAIRMAN (IF NECESSARY AFTER DEFROSTING). WILL FOLLOW UP ON UNITS.
- Personnel observed washing dishes with excessive levels of bleach mixed with soap in 1st compartment in 3 compartment sink. In the final compartment, staff said they were using glass cleaner as sanitizer because they ran out of their regular sanitizer. Ensure the 1st compartment used in the dishwashing process has soapy water, 2nd compartment with just water, and the final compartment with sanitizer and water. Always check sanitizer levels with strips before using for warewashing.
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07/15/2013 | 81 |
- #2- Potentially hazardous foods need to be kept at 41F or less temperature. Monitor cooler for compliance with temperature issues. Cooler has been readjusted several times to keep from freezing according to owner. Potentially hazardous product was moved to other cooler.
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01/23/2013 | 95 |
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