- 229.163 (h) (7) raw to RTE. Observed employee handle raw frozen chicken breast then continue to handle ready-to-eat foods without changing gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- 229.166 (k) (1) (B) approved sewage disposal. Observed dumpster to be full and trash being stored on floors in dumpster area. Ensure all trash is kept in the dumpster and lids are kept closed at all times. If trash does not fit in dumpster then a bigger dumpster must be provided or dumpster must be emptied more frequently.
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01/26/2016 | 93 |
- 229.163 (n) (1) eat.drink.smoke. Observed employee eat a french fry on the food service line. ***An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.***
- 229.163 (h) (4)after eat, drink,etc. Observed employee eat French fry on food service line then continue to handle ready-to-eat foods without washing hands and/or changing gloves. ***Employees must wash hands and don new gloves after eating/drinking.***
- 229.168 (c) (1) toxics stored. Observed sanitizing buckets stored next to single-service items and next to mayonnaise and mustard. ***All toxic items must be stored below and/or away from food, equipment, utensils, linens, and single-service and single-use articles.***
- 229.165 (d) (1) (B)free of breaks, cracks. Observed melted knife on food prep line. ***All multiuse food-contact surfaces must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.*** Discard and or replace unsafe equipment.
- 229.165 (q)food contact not sanitized. Observed onion ring scoop and fryer tongs stored improperly. ***All utensils must be stored in a sanitary manner as discussed.***
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07/30/2015 | 86 |
| No violation noted during this evaluation. | 02/02/2015 | 100 |
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
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07/08/2014 | 93 |
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- 229.165 (m) (1) (A)not clean. In use utensils(accumulated baked on food debris on sheet pans,stored as clean ,rack above warewash sink) dirty. Clean/sanitize in use utensils.
- 229.165 (d) (1) (A)smooth. Cutting surface not smooth. Cutting board(Located on the refrigerated unit, by the WIC) must have a smooth surface.
- 229.165 (h) (2)thermometer available. Walk in cooler and numerous other refrigeration units, designated to maitain cold hold PHFs at 41 F or less without affixed thermometers.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.166 (c) (1) sufficient capacity. The hot water heater is not providing hot water(100-110F: handwash,warewash and mop sink) during all hours of operation. Any plumbing repairs must be performed by a licensed plumber and must be repaired according to law. All materials used for plumbing repairs must be of materials approved according to law.
- 229.166 (f) (2) (A)HWS>100F.All Hand sinks has no hot water(70-80 F). Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
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01/03/2014 | 84 |
- 229.166 (f) (2) (A)HWS>100F.Male restroom and kitchen(HWS)(70F-90F). Hand sink has no hot water. Hot water at hand sink(s) is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. Utilty basin(80F), required to be 110F.
- 229.166 (h) (1) (A)HWS not convenient. Hand washing sinks must be accessible for all food service employees in each food preparation area(Drive through and Front service counter areas: beverages,shakes,etc.), food dispensing area, ware washing area, and toilet rooms. Install handwashing sinks in food prep, food dispensing, ware washing areas and in toilet rooms as needed.
- 229.166 (c) (3) hot water sufficient(70-90F, then begins to decrease temperature). The hot water heater is not large enough to provide hot water during all hours of operation. The establishment must have water under pressure at each access point(HWS: 100F and Warerwash/Utility basin: 110F) in the food establishment during all hours of operation. Only a licensed plumber must design, construct, and/or install plumbing system(conduct repairs).
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (tartar Sauce, located in the WIC)as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation/package opened shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.168 (c) (1) toxics stored. Storing toxic(sanitizing solutiuon and spray bottle) next to food items(prepackaged condiments and filters, located under Beverage Island). Store toxic items below and away from food areas, remove all poisonous items from food areas
- Chemical materials(chlorine sanitizing solution) used on food contact surfaces do not meet requirements(less than 50PPM). Temperature PH and chemical sanitizer combination.Use ph test strips to verify concentration.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate.
- 229.165 (m) (1) (A)not clean(accumulated food debris). In use utensils/equipment(serving trays, stored as clean in the Warewash area) dirty. Clean/sanitize in use utensils.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic(knife handle). Utensil(s) must have smooth, easily cleanable surfaces. Discard and replace.
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03/13/2013 | 80 |
- 229.163 (n)- eat, drink, smoke. PERSONAL FOOD AND DRINK ITEMS ARE TO BE KEPT AWAY FROM AND CONSUMED ONLY IN DESIGNATED AREAS. coffee, baked goods, found on food preparation counter. Corrected on site
- 229.165 (q)food contact not sanitized. Equipment not cleaned when cross-contamination may have occurred. ALL FOOD CONTACT SURFACES TO BE MAINTAINED CLEANED AND SANITIZED. ROUTINE CLEANING SCHEDULE TO BE IMPLEMENTED AND ALL FOOD CONTAINERS TO BE PROTECTED FROM POSSIBLE CONTAMINATION FROM FOREIGN MATERIAL AND DUST THAT IS BEING GENERATED FROM ONGOING CONSTRUCTION. 1) INSPECTOR ENOUCNTERED FOOD CONTAINERS NOT PROTECTED WITH COVERS AND WITH DUST/DEBRIS ON FOOD CONTACT SURFACES ISSUES CORRECTED BY MANAGEMENT
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12/13/2012 | 93 |
- ENSURE TO HAVE THERMOMETERS IN ALL COOLIING UNIT AND ENSURE THEY ARE IN GOOD WORKING CONDITION.
- ENSURE TO ACQUIRE A CHOKING POSTER AND POST FOR DISPLAY.
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02/24/2011 | 94 |
- Rust inside ice machine bin. Discard all ice inside bin and make inside of bin: smooth, easy-cleanable and in good repair.
- Replace broken soda nozzle filter(drive-thru soda dispenser). Food contact surface must be: smooth, easy-cleanable and in good repair.
- Must post Latest inspection report viewable by the Public.
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01/05/2010 | 90 |
| No violation noted during this evaluation. | 01/07/2009 | 97 |
| No violation noted during this evaluation. | 01/02/2008 | 97 |
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