- 229.166 (c) (3) hot water sufficient. check hot water at handsink at bar.
- 229.166 (i) (1) (A)HWS not accessible. Handwash sink at bar had glassware and towel in it. (removed)
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01/16/2016 | 93 |
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT NEEDS TO BE FOOD MANAGER CERTIFIED.
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09/21/2015 | 97 |
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT NEEDS TO BE FOOD MANAGER CERTIFIED.
- THE PSI GAUGE ON THE WASHER NEEDS TO READ 15-25 PSI DURING THE FINAL RINSEL NEEDS ADJUSTMENT.
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06/01/2015 | 94 |
- 229.168 (d) (2) (A) (i) use toxics according to label. sanitizer in green bucket improper label.
- Refrigerated, ready-to-eat food not properly marked with a use by date. 229.164 (o) (7) (A) consume by date (prepared).Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.165 (m) (1) (A)not clean. cutting boards need to be smooth/easily cleanable/good repair.
- * 229.163(b) Demonstation of Knowledge.
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04/01/2015 | 87 |
- 229.166 (i) (1) (A)HWS not accessible. Do not place Utensiles in the hand sink. (bar)
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Need osap and towels at handsink (bar)
- 229.165 (h) (3)thin probe available. 229.165 (l) (1) (B)not calibrated. NEED TO CALIBRATE THE THERMOMETER AND GET A THIN PROBED ONE.
- 229.165 (r) (3) (D)no sanitization. The sanitizer in the bucket was below recommended ppm. Adjust to proper ppm/check.
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05/30/2014 | 88 |
| No violation noted during this evaluation. | 09/25/2013 | 100 |
| No violation noted during this evaluation. | 04/11/2013 | 100 |
- 229.168 (b) working container not labeled. All spray bottles must be labeled with contents.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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12/11/2012 | 94 |
- 229.166 (i) (1) (A)HWS not accessible. Handwash sink must not be covered by stored equipment clean or dirty and easily accessible for frequent use by food prep employees.
- 229.163 (h) (8) before gloves. None of the three food preparation employees washed their hands while handling food and switching tasks. They did put on gloves prior to direct contact with food but omitted the handwash step.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Handle of ice scoop found laying in ice and hostess without washing hands reached in grabbed scoop and placed ice in pitcher for service.
- 229.164 (f) (2) (A) (iv) not covered. Bulk food items including rice and beans are left uncovered beneath food prep area and food debris has fallen into bins. There is also food debris in dry good items including flour and salt bins.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager states that certified food manager had to leave on emergency but is usually present. Advised that needs to have alternate CFM in the event that she needs to leave.
- 229.165 (n) (1) (D) (v)equipment dirty. Bulk food storage bins including those used for salt, flour, beans and rice need to be cleaned and sanitized as per an established schedule. They must include tight fitting lids, food grade scoops stored with handles out of product.
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12/07/2011 | 83 |
- 229.163 (e) hands and arms. 229.163 (f) (1) 20 seconds. Employee did not wash their hands when they moved from one duty to another.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Using a bowl for a scoop in salt bin. Must use food grade scoops only in food storage bins. Scoops and bins must be regularly cleaned and sanitized. Beans and Rice bins found uncovered beneath food prep area.
- 229.168 (c) (2) toxics above items. Bleach bottle found on top of ice machine.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Tilapia Filets stored above poblano peppers and other fresh vegetables.
- 229.166 (c) (3) hot water sufficient. Water was temping at 90 degrees F all sinks upon arrival. Management found water heater was turned off. Restaurant did not serve for approximately 20 minutes while investigating source of problem. Water temping at 125 degrees F in 3 compartment sink and at 110 degrees F in hand sink.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Tongs used to transfer meat from cooler drawer to grill were found hanging on trash can located between the two units.
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07/06/2011 | 85 |
- Please provide that all cold hold unit can maintain a minimum temperature of 41F and below.(Cold hold unit on food preparation line measured at 59F at time of inspection.)
- Please provide that there is a 2 inch Air gap on the sink in the bar area.
- Please provide that all handwash stations are accessible.(Handwash station in the bar area blocked by buckets and the refrigeration unit blocks access to soap and towels.)
- Please provide that all toxic items are properly labeled.(Cleaning and cooking bottles not properly labeled with contents.)
- Please provide that all handwash station are accessible.(Handsink in the bar area is blocked with utensils and dishware.)
- Please provide that employees properly wash hands when changing stations or tasks.(Observed employees moving from food preparation line to handling thawing meat without washing hands.)
- Please provide that employees do not drink from open containers in the kitchen area.(Open cup container found in the kitchen area.)
- Please provide that Refrigerated ready-to-eat food is properly marked with a use by date or preparation date.(Large bulk containers in the walkin refrigeration unit not date labeled.)
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02/15/2011 | 73 |
- MUST FURNISH EMPLOYEE HAND WASHING SINK WITH HAND DRYING PAPER TOWELS AT ALL TIMES.
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE BINS AND FLOOR DRAIN IN BAR AREA TO ELIMINATE A DIRECT CONNECTION BETWEEN A FOOD SOURCE AND SEWER.
- NO HAND WASHING OBSERVED.
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08/31/2010 | 90 |
- Most recent graded inspection report must be posted in customer view.
- Items in cold hold blast the consume by date. Date prepared foods place in cold hold better than 24 hours with a date 7 days after the date placed in cold hold (consume by date). Discard on that date.
- Air gap on ice machine is not present.
- Employee observed donning gloves without a proper hand wash. Employee observed changing task without a hand wash. Employee observed washing hand under 20 sec.
- Provide for one Certified Food Manager per 12 hour Shift.
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02/17/2010 | 82 |
- Clean and sanitize the bin on the ice machine.
- Posted license expired 7/31/09. The Digital Health Department does not Show you as current. Post the current license, or pay the license fee with late fees then post the current license. A follow upon this will be 19 Oct 09
- Employee did not wash hands before donning gloves for working with food. Wash hands often and between task (changing qloves) using hot/cold running water and soap vigorously for a minimum of 20 seconds.
- Provide for one certified food Manager to be in the establishment per any 12 hour shift.
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10/08/2009 | 82 |
| No violation noted during this evaluation. | 03/17/2009 | 89 |
| No violation noted during this evaluation. | 12/01/2008 | 83 |
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