- There is a gap in the plumbing behind the ice machine, and there is moisture on the floor below it. Fix the gap in the plumbing.
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12/09/2015 | 97 |
| No violation noted during this evaluation. | 04/02/2015 | 100 |
- Install a 3 compartment sink large enough to submerge the largest piece of equipment. Currently the dishes are being washed and rinsed in the 2 compartment sink then sanitized in a large trash can. The dish machine does work but is not used. (Provide a variance for the use of this method. Place a work order/plan of action within 10 days.) 229.165 (g) (2) (A)3 comp sink.
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09/23/2014 | 97 |
| No violation noted during this evaluation. | 01/28/2014 | 100 |
| No violation noted during this evaluation. | 10/02/2013 | 100 |
| No violation noted during this evaluation. | 01/23/2013 | 100 |
| No violation noted during this evaluation. | 10/02/2012 | 100 |
| No violation noted during this evaluation. | 04/05/2012 | 100 |
| No violation noted during this evaluation. | 09/27/2011 | 100 |
| No violation noted during this evaluation. | 01/12/2011 | 100 |
| No violation noted during this evaluation. | 11/09/2010 | 100 |
- (a) Observed all bulk food bins with scoops handles buried in the food or improper items being used as food scoops (i.e.: cups, bowls, spoons, etc) that were in contact with the food items. Recommend to use only NSF approved food scoops with a handle that are to be stored when not in use either in the food with the handle up or outside the bin in a NSF/food grade holder. (b)Observed open packages of flour, sugar, rice, etc; not placed into a sealable containers to protect from contamination. Recommend to remove open food items that are not in a sealable container/package; and place in an NSF/Food grade container.
- Observed one handwashing sinks with a broken soap dispensers. Recommend that all hand sinks be equipped with functioning dispensers, liquid handwashing soap, and paper towels at all times.
- Observed broken equipment (i.e. dishwashing machine)in the food prep area. Recommend to either repair, or replace or remove or discard this item; to prevent them from becoming pest harborage and breading grounds.
- Observed inadequate warewashing was being conducted due to a small pail was being used as the 3rd compartment for sanitizing, at the 2 compartment sink. Due to it’s small size this did not allow for complete submersing of the largest ware item in the sanitizing solution. The Texas Food Code Regulation recognizes the use of Bleach or Quartnary compounds as proper sanitizing chemicals when mixed at the proper concentrations. Chlorine (50-100 ppm FAC); Quart (150-200 ppm. Recommend to (a) ensure all items are fully submerged for a minimal time of 30 seconds, (b) allowed to completely air dry, and install a 3 compartment sink or attach a 3rd sink compartment on to one of the 2 compartment sinks..
- Observed that the Ice Machine did not have the proper air gap. Recommend to install a 2” air gap, that must be between the end of the drain tube of the ice machine and the top of the floor drain.
- (1)Observed no visible and/or working thermometers in any of the coolers, hot holding, and cold holding units. Recommend to install a thermometer inside all coolers, cold holding units, and hot holding units, in addition to the outside installed thermometer. (2)Recommend to procure a combination thermometer (Infrared & Probe); to decrease the amount of direct food contact temperature monitoring with HACCP compliance.
- Observed mold on the inside of the ice machine. Ensure that: (1) all food contact and non food contact surfaces to be maintained in a clean and sanitary (Wash, Rinse, & Sanitize) manner; (2). keep all surfaces where clean equipment & utensils are stored sanitary; (3). please refrain from storing knives on the sides of equipment-must be stored on a sanitary surface/container; (4) ensure sanitizing pail with wipe cloths are in use during any active food service and/or prep; & (5) Ensure all sanitizing pails concentration met TFER: Texas Food Code Regulation recognizes the use of Bleach or Quartnary compounds as proper sanitizing chemicals when mixed at the proper concentrations. Chlorine (50-100 ppm FAC); Quart (150-200 ppm (water alone is not an effective sanitizer). And all items must be fully submerged for a minimal contact time of 30 seconds and then allowed to completely air dry.
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04/08/2010 | 77 |
| No violation noted during this evaluation. | 12/02/2009 | 100 |
| No violation noted during this evaluation. | 02/24/2009 | 88 |
| No violation noted during this evaluation. | 10/16/2008 | 100 |
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