- PROVIDE A CONSUME BY DATE LABEL FOR COOKED/PREPARED FOODS STORED IN COOLERS. (TUNE 11/1/15-11/8/15)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (SODA NOZZLES)
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11/17/2015 | 90 |
- PROVIDE A LABEL ON BAKED GOODS. (ESTABLISMENT NAME, ADDRESS, PHONE #,INGREDIENTS)
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09/15/2015 | 96 |
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE SCOOP (STORE ON DRY/CLEAN SURFACE))
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CLASS IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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06/01/2015 | 94 |
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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03/19/2015 | 97 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION FROM THE STATE. TO BE CITY CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATION. ($15.50)
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. SANITIZER AT MECHANICAL DISHWASHER IS NOT DISPENSING PROPERLY. SANITIZER MUST BE BETWEEN 50-100PPM CHLORINE. USE MANUAL WAREWASHING SINK FOR WASHING, RINSING AND SANITIZING ALL DISHES.
- 229.166 (i) (5) (A)plumbing repairs. FIX ALL LEAKES AT SINKS/FAUCETS TO ELIMINATE WATER COLLECTING ON FLOOR. (3 COMP. SINK & 2 COMP. SINK)
- 229.165 (m) (2)non food contact dirty. CLEAN AND SANITIZE ALL COUNTERS INBETWEEN SHIFTS.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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01/07/2014 | 84 |
- Ensure potentially hazardous foods are maintaining a temperature of 41 degrees f or below.
- Establishment must have written procedures for monitoring critical control points. Establishment found using time only as a public health control for raw shell eggs, ham, and shredded cheese. Found raw shell eggs, ham, and cheese at food service line. When time only, rather than time in conjunction with temperature, is used as the public health control the potentially hazardous food shall be marked or otherwise identified to indicate; the time that is four hours past the point in time when the food is removed from temperature control; the food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request. This item was corrected on-site.
- Ensure food contact surfaces are clean to sight and touch. Remove all hard water build up inside of ice machine. Ensure drawers inside of produce cooler are cleaned and all dirt is removed. Ensure prep table drawers are cleaned and all grease and food accumulation is cleaned. Clean and sanitize flour, rice, and panko containers. Remove all grease accumulation behind prep table wall. Clean railings over food prep station where clean utensils are stored. Clean heat lamps above hot hold unit and remove all grease and food accumulation.
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07/30/2013 | 88 |
- 229.164 (o) (6) (B) (ii). Reach-in cooler for customer self-service and reach-in cooler in kitchen area found over 50F. Refrigeration units providing cooling to potentially hazardous foods must be kept at 41F or below. See condemnation report.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food and potentially hazardous foods not properly marked with a use by date. 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. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1
- 229.165 (m) (1) (A)not clean. 1. Inspector found clean wares being stored in unclean drawers and on unclean shelves. Establishment must ensure that all clean wares are stored so that they remain clean and sanitized. 2. Inspector found clean wares with food debris still on them. Establishment must properly clean and sanitize all utensils and wares so that they are clean and free of food particles and other debris. 3. Dry food (flour, rice, breadcrumb) containers must be cleaned so that they are free of food debris and other dirt
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04/10/2012 | 88 |
- 229.164 (a) - Honestly presented. Corn tortillas, grape and cheese cup found with mold. Foods found in refrigeration unit that were past sell-by date. Foods must be in sound condition. All foods must be discarded after sell by date.
- 229.165 (h) (2)thermometer available. Food-grade shatterproof thermometers must be provided for refrigeration and freezer units containing potentially hazardous foods or foods requiring refrigeration.
- 229.165 (m) (1) (A)not clean. Food service and preparation utensils found unclean and still with food particles on them after washing. Establishment must ensure that all food preparation, service and storage equipment and utensils are adequately cleaned so that no food particles remain. 229.165 (m) (2)non food contact dirty. Establishment must clean shelving units where food and utensils are stored to eliminate food and other debris.
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12/08/2011 | 90 |
- All items out of proper temperure range were reheated.
- Some PHF/TCS food items in reach in cooler found with no time/date labels.
- Hand sink being used as dump sink & ware washing.
- Dishwasher machine will not dispense sanitizer.
- clea or replace or remove can opener. Remove food staining to cutting boards or replace or smooth plane down.
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06/02/2011 | 79 |
| No violation noted during this evaluation. | 08/19/2010 | 100 |
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