| No violation noted during this evaluation. | 01/20/2016 | 100 |
| No violation noted during this evaluation. | 09/30/2015 | 100 |
- 229.163 (n) (1) eat.drink.smoke. Observed bottle of water on food prep line and a bottle of Coca-Cola near the cooking area. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (v) (4) PHF > shelf life. Observed pasta sauce in a plastic container labeled with date of 03/23/2015. PHF may not exceed the shelf life for left over food outlined in the rules (max of 7 days).
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- * 229.163(b) Demonstation of Certification. No Certified Food Manager present at time of inspection. Ensure a Certified Food Manager is present at all times during operating hours.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. 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.
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05/04/2015 | 81 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared potentially hazardous food without use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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12/16/2014 | 96 |
| No violation noted during this evaluation. | 10/09/2013 | 100 |
- 229.166 (f) (2) (A)HWS>100F. Hand sink (located in the PTS)has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.168 (c) (1) toxics stored. Storing toxic next to food/food contact items(sanitizing container,located in the kitchen area). Store toxic items below and away from food areas.
- 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.
- 229.165 (m) (1) (A)not clean(accumulated food debris). Food contact surfaces unsightly (dirty or not clean). In use utensils dirty(serving pans, stored as clean). Clean-sanitize in use utensils.
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02/05/2013 | 87 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs, then from 70F to 41F or below within 4 hours.
- Do not shelve for consumption foods in dented cans.
- Repair leaking ice machine drain. Eliminate all sources of pooled wastewater.
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11/22/2010 | 88 |
- Do not shelve for consumption foods in dented cans.
- Ensure all food contact surfaces (for e.g., food containers) are sanitized after washing and rinsing.
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04/15/2010 | 93 |
| No violation noted during this evaluation. | 10/02/2008 | 81 |
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