- 229.164 (o) (4) (A) (i) - Cooked PHF. 126F less than 2hrs. Need to Monitor temperatures.
- 229.165 (k) (14) (B). 229.165 (k) (14) (A). 229.165 (k) (14). sanitizer concentration over 100PPM
- 229.164 (o) (7) (A) consume by date (prepared). potentially hazardous product stored/not used within 24 hrs need a date made label and a use by date on the container, if not used within 24 hrs.
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02/09/2016 | 88 |
- 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. sausage in reach in cooler needs use by date.
- * 229.163(b) Demonstation of Knowledge. One person per shift has to be Food Manager Certified. If the primary is out then a secondary is responsible for the operation of the unit. Please identify who you want to attend class or take on internet and schedule a date for completion. Provide a certificate of completion on follow-up date.
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03/25/2014 | 93 |
- Ensure that someone has a Food Mangers certification during hours of operation of breakfast. It is recommended that the person who cooks,prepares, and manages the breakfast enrolls and takes the food managers course.
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06/19/2013 | 97 |
- Liquid eggs should be heated to internal temperature of 165 degrees F according to package instructions. Eggs temped at 98, 125 and 145 in diffent locations of pan after being removed from microwave and transferred to hot hold unit. All eggs must temp at 165 after being removed from microwave.
- 229.165 (k) (14) (D). Employee found using only two compartments of the three compartment sink washing and sanitizing and drying with dish towel having eliminated the rinse and air dry portion of the procedure.
- 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.
- 229.165 (l) (1) (B)not calibrated. Demonstrated proper method for calibration of thermometer using ice slurry.
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12/14/2012 | 86 |
- 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.
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06/06/2012 | 97 |
- 229.163 (i) not in HWS. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Also found employee drinking orange juice in food service area. Cup was not covered with straw.
- 229.165 (r) (3) (D)no sanitization. Witnessed employee only washing and rinsing wares. Also witnessed employee using Dawn dishwashing liquid and water to make "sanitizing" solution to clean tables. Instructed on how to make sanitizing solution using bleach.
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11/10/2011 | 93 |
- 229.167 (e) (3) (A) no towels. No paper towels found at hand sink or anywhere in kitchen. Provide that paper towels are available to employees to dry their hands after handwashing between tasks as well as to dry hands after washing dishes.
- Provide for a certified food manager to be on site at all times when food is being prepared and/or served. Manager is in the process of taking class to become certified.
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04/29/2011 | 94 |
| No violation noted during this evaluation. | 10/20/2010 | 100 |
| No violation noted during this evaluation. | 04/09/2010 | 100 |
| No violation noted during this evaluation. | 10/28/2009 | 100 |
| No violation noted during this evaluation. | 03/31/2009 | 90 |
| No violation noted during this evaluation. | 10/21/2008 | 94 |
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