- Supply each handwash station with individual disposable paper towels.
- Proof of registration for the Food Manager Certification class will be required for the re-inspection in ten days.
- A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during (breakfast) all hours of open food handling.
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01/13/2016 | 94 |
- Observed hard boiled eggs in container over ice at 54 degrees at time of inspection.
- Observed raw chicken stored over ready to eat biscuits in the freezer at the time of inspection.
- No written procedures maintained at establishment for time as a public health control. Observed hard boiled eggs being held at 54 degrees without a time stamp at time of inspection.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- PHF held out of temperature control must be discarded within 4hrs.
- Provide an adequate backflow prevention device. Observed pull out faucet at the mop sink did not have a backflow prevention device at time of inspection.
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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07/20/2015 | 77 |
- Use the hand washing sink for handwashing only; do not use the sink as a dump sink.
- Provide an adequate backflow prevention device for the mop sink faucet with pull out handle.
- Use only food establishment approved chemicals, use licensed pest control company, properly mix sanitizers to manufacture's labels.
- Use 3 compartment sink for proper manual ware washing. WASH, RINSE and SANITIZE then allow items to air dry. Obtain proper sink stoppers to allow sinks to hold wash water, rinse water and sanitizer. Equipment must remain in sanitizer for 30 seconds or more.
- 229.167 (p) (5) improper use of sinks.229.167 (p) (5) improper use of sinks. The establishment is storing diry dishes in the mop sink. USE THE MOP SINK FOR MOP PREPARATION and DISCARDING DIRTY MOP WATER ONLY.
- Posted permit expires 06/2014; a current and valid permit is required.
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11/07/2014 | 83 |
- Ch 13, Art II, section 13-26 Display permit. LICENSE IS VALID TILL 6/2014, BUT NEEDS TO BE POSTED IN VIEW TO PUBLIC.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- 229.165 (h) (2)thermometer available. Provide thermometer in reach-in cooler. ALL REACH-IN COOLERS MUST HAVE THERMOMETERS, NO THERMOMETERS AT TIME OF INSPECTION.
- 229.167 (p) (5) improper use of sinks. ESTABLISHMENT FOUND STORING SOILED DISHES IN MOP SINK. ENSURE TO WASH, RINSE AND SANITIZE DISHES IN THE 3 COMPARTMENT SINK ONLY. FOUND DUMPING FOOD IN HANDWASHING SINK. USE THE HAND SINK FOR WASHING HANDS ONLY. USE THE MOP SINK FOR DISCARDING DIRTY MOP WATER AND MOP PREPARATION ONLY.
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05/12/2014 | 87 |
- 229.167 (p) (5) improper use of sinks. ESTABLISHMENT FOUND STORING SOILED WARES IN HANDSINK AND MOP SINK. ENSURE TO WASH, RINSE AND SANITIZE WARES IN THE PROVIDED FOR 3 COMPARTMENT SINK ONLY. USE THE HAND SINK FOR WASHING HANDS ONLY. USE THE MOP SINK FOR DISCARDING MOP WATER AND MOP PREPARATION ONLY.
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08/13/2013 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed a rag and scrub in handsink.
- 229.167 (p) (5) improper use of sinks. Warewash sinks must be used for washing-->rinsing-->sanitizing-->air drying dishwares. Never mix cleaning chemicals, dispose of wastewater and clean mops, brushes, brooms, etc in the warewashing sink. Use the mop sink.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- 229.168 (a) toxics not labeled. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food and food contact surfaces.
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer to cooler storing potentially hazardous foods.
- There must be at least one person per shift who is Food Manager certified.
- 229.166 (g) (1) (A) HWS not provided. Install a handwashing sink in the warewashing area.
- 229.164 (o) (6) (A) PHF>135. Potentially Hazardous Foods (PHFs) must be maintained at 135°F or above. Note: Time may be used a Public Health Control based on a 4-hour time frame. Should this method be used, start and end times must be noted (for e.g., sausage patties).
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09/28/2012 | 75 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.
- 229.171(f)permit required. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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09/19/2011 | 90 |
- 229.167 (p) (5) improper use of sinks.Please ensure each sink is used for its' designated purpose. Mop sink shall not be used to wash equipment and utensils;rather to dispose of waste.
- 229.165 (f) (12) (B)integral thermomter. Please ensure all refrigeration units that contain potentially hazardous foods are equipped with a thermometer.
- Ch 13, Art II, section 13-26 Display permit. Please ensure permit is displayed in public view, and most current inspection report.
- 229.165 (g) (2) (A)3 comp sink. Please provide a three compartment sink to manually wash, rinse, and sanitize equipment and utensils. In addition, a handsink must be accessible in the same area as three compartment sink. (must not exceed thirty days); *Establishment must eliminate the serving of all food items that require its equipment and utensils to be washed, rinsed, and sanitized until three compartment sink is installed. Hot water must be at least 120 degrees farenheit. NOTE: Compartments of sink must be large enough to wash largest equipment.
- Please provide for at least one person per shift to be a Certified Food Manager. (please see handout).
- 229.164 (o) (7) (B) consume by date (pkgd). Please ensure all potentially hazardous foods that are refrigerated and packaged by a food processing plant are 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. *Eggs shall be marked with the original expiration date/consume by date on packaging.
- Please provide a heimlich manuever poster in public view, and/or employee view.
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08/02/2010 | 77 |
| No violation noted during this evaluation. | 08/04/2009 | 87 |
| No violation noted during this evaluation. | 05/29/2009 | 100 |
| No violation noted during this evaluation. | 12/11/2008 | 100 |
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