- Protect food from contamination by storing food in packages, covered containers, or wrappings. Ensure that food stored in the walk in cooler is properly protected
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. Opened package of raw bacon stored above hashbrown potatoes
- Properly label all bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Use 3 compartment sink for proper manual ware washing. Wash, Rinse, Sanitize and allow items to air dry.
- Sanitizing compartment did not have an adequate amount of sanitizer. Sanitizer was unbder 50 ppm
- Food storage containers must be durable, in good repair and be smooth, easily clanable and non-absorbent.
- Equipment food-contact surfaces and utensils not clean to sight and touch. Food storage equipment was stored with food debris
- Store food items in food grade bags; black garbage bags are are not food grade bags.
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02/16/2016 | 87 |
- 229.164(c)(1)(D) Potentially hazardous food that is cooked to a temperature and for a time specified under subsection (k) of this section and received hot shall be at a temperature of 57 degrees Celcius (135 degrees Fahrenheit) or above. Brisket in the warmer at 116 degrees F.
- Hand washing sink must be used ONLY for hand washing, do not use the sink as a dump sink
- Eliminate the presence of insects by using any approved means. Observed gnats near the sinks and drying rack
- Chlorine concentration in the three compartment sink was not at the required level.
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11/03/2015 | 85 |
- Potato Salad at the to go line is at 73 degrees F. Ice wasn't even touching the insert.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Observed uncovered drink cups on the serving line.
- Clean the can opener blade.
- Fry baskets must be in good repair
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08/24/2015 | 88 |
- 229.164(c)(1)(D) Potentially hazardous food that is cooked to a temperature and for a time specified under subsection (k) of this section and received hot shall be at a temperature of 57 degrees Celcius (135 degrees Fahrenheit) or above. Brisket in the warmer at 120 degrees F.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- 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. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Clean the lemon/lime slicer and blades
- Provide utensils with handles to dispense bulk food items
- Food storage containers must be in good repair
- Post most recent graded inspection report in customer view; posted report is from October 2014
- Clean the ice machine
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05/18/2015 | 83 |
- 229.164(c)(1)(D) Potentially hazardous food that is cooked to a temperature and for a time specified under subsection (k) of this section and received hot shall be at a temperature of 57 degrees Celcius (135 degrees Fahrenheit) or above. Brisket in the warmer at 120 degrees F.
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Observed covered cup and unopened drink can on the unused slicer.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Tomato paste container storeed on top of diced onion container, neither container had covers.
- 229.168 (f) (1) Chemical sanitizers and other chemical antimicrobials applied to food contact surfaces shall meet the requirements specified in 21 CFR 178.1010 Sanitizer in wiping cloth container was well over 200 ppm.
- Clean food debris from the unused slicer. Clean the food debris from under the food slicer.
- Clean the lemon/lime slicer and blades DAILY.
- Clean the build up food debris from food storage containers and scoops.
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12/04/2014 | 81 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only (clean handsinks). Ensure handsinks are always accessible to handwashing (do not block).
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation (for employee handling salads) 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.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of gnats by using any approved means. Eliminate source of moisture by ensuring floors are dry, drains are clean and store dirty/wet towels in sealed containers/bags.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.165 (h) (2)thermometer available. Install thermometer/s to cooler/s storing potentially hazardous foods.
- Employee did not follow proper double handwashing procedure prior to handling ready-to eat foods (salads).
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05/02/2013 | 83 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw animal food stored with cooked ready-to-eat food. **Observed Raw bacon stored over cooked beans.**
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. **Observed uncovered salt, sugar, pepper mix with cross contaminated with meat, breading and other spices due to no coverings. A soiled container stored inside another uncovered continer of salt.**
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.
- No employee on site with proof a Food Manager's Certification.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. ** Observed ice machine with mold inside ceiling, on seal and on lower inside.**
- 229.165 (m) (1) (A)not clean. **Observed Microwave with heavy food debris and grease build up.**
- 229.165 (m) (1) (B)grease and soil accumulation. **Industrial can opener was observed with heavy food debris on blade and gears, must be cleaned prior to any further use.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. FOOD PERMIT and THE LATEST INSPECTION REPORT must be posted.
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03/13/2012 | 84 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. 1) Numerous items in the cooler without coverings. 2) large containers of beans and sugar not covered.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces. **1) soda machine has food debris and syrup build-up. 2) Ice machine has mold and scale. ICE IS NOT TO BE USED UNTIL ALL SURFACES ARE SANITIZED AND CLEANED.
- Ch 13, Art II, section 13-26 Display permit. 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 |
- PROVIDE THAT ALL FOODS ON HOT HOLD RETAIN A TEMPERATURE OF 135F OR MORE.
- PROVIDE PROPER DATE LABELS FOR PRE-COOKED FOODS IN COOLER WHICH REVEAL DATES TO BE CONSUMED OR DISCARDED.
- PROVIDE THAT ALL CHEMICALS IN THE FACILITY ARE PROPERLY LABELED. PROVIDE THAT SANITIZING SOLUTION ARE PROPERLY MEASURED WHEN IN USE.
- PROVIDE THAT UTENSILS ARE PROPERLY WASHED, RINSED, SANITIZED, AND AIR DRIED WHEN NECESSARY (REFER TO HANDOUT). PROVIDE THAT ALL FOOD CONTACT SURFACES ARE CLEANED WHEN SOILED.
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03/30/2010 | 85 |
- Please provide for all hot held potentially hazardous food items to be maintained at 135 degrees farenehit or above.
- Please provide for sanitizer to be available at all times to properly follow procedures for handling ready to eat foods.
- Please provide for all stored foods (refrigerated & dry) to be protected and covered at all times to prevent contamination. To include, please provide for all dispensing utensils to be stored properly where handle is not contaminating food items. In addition, please remove delivery receipt papers; due to the tendency of falling into product providing contamination.
- Please provide for all food contact and non-food contact surfaces to be maintained clean & sanitary, easy-cleanible, and in good repair.(a). Provide for all storage racks to be cleaned and sanitized. (b). Provide for ice machine to be professionally cleaned, and for its cover to be replaced--no longer in good repair. (c). Please discard of all worn utensils, as they serve as potential physical hazards. (d). Please provide for hot warmer units to be cleaned and sanitized externally & internally; this includes the racks.
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02/19/2010 | 84 |
- Provide for all heavily dented canned goods on rim or seal to be removed from shelving or seperated from canned good items that are in sound condition.
- Employee #1 & #2 observed handling ready to eat foods with bare hands without following proper handwashing procedures. Employee #1 cleaned off food contact surface with wet rag, and left the rag on counter; (should have been placed back into sanitizing solution--for proper storage) then went on to touch bread with bare hands. Employee #2 observerd wiping food contact surface with soiled rags, and wiping hands with soiled rag; then proceeding to pick up sausage with bare hands to slice, without properly washing hands. NOTE: When hand sanitizer runs out, provide a secondary method to handling ready to eat foods--single handwash with clean gloves that must be changed as task or duty changes. It is the person in charges responsibility to provide corrective action, when proper procedures are not followed. Documentation is necessary upon follow-up--see handout.
- Provide for all food contact and non food contact surfaces to be clean and sanitary. (a). Microwaves need to be cleaned and sanitized (b). Utensils stored away improperly and unsanitary (c). Clean on the sides, under , and behind all major equipment.
- Provide for hot water at three compartment sink to be at least 120 degrees farenheit at all times. Hot water tested at 90-98 degrees farenheit; however, chlorine solution is efficient @ 100 ppm.
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11/09/2009 | 86 |
- Provide for dirty pans and wares to be cleaned and sanitized daily; please refrain from storing in unused unit overnight. In addition refrain from blocking access to mop drain with overload of products, has occured on previous inspection.
- Provide for all toxic chemicals to be properly labeled, stored, and used. ex: sanitizing solution should be at 50-100ppm; was tested at 0 ppm/ toxic chemicals stored above 3 compartment sink not labeled or covered, with potential to contaminate clean wares/ toxic chemical mislabeled; exterior should represent the contents inside-window cleaner.)
- Walk in cooler without a permanently affixed thermometer.
- 1. Provide for microwaves to be cleaned and sanitized. 2. Provide for all wares and utensils to be stored away sanitary. 3. Provide for the contact surface (drying rack) to be cleaned and sanitized. 4. Provide for knives to be stored in their proper storage, not behind the 3 compartment sink.
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08/27/2009 | 87 |
| No violation noted during this evaluation. | 05/21/2009 | 97 |
| No violation noted during this evaluation. | 02/10/2009 | 79 |
| No violation noted during this evaluation. | 08/21/2008 | 78 |
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