| No violation noted during this evaluation. | 06/29/2015 | 100 |
- MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION READILY PRESENTABLE ON PREMISE AT ALL TIMES.
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04/02/2015 | 97 |
- MUST FURNISH EMPLOYEE HAND WASHING SINK (IN KITCHEN) WITH HAND SOAP AND HAND DRYING PAPER TOWELS AT ALL TIMES & MUST FURNISH REST ROOM HAND SINKS WITH HAND DRYING PAPER TOWELS.
- FOOD MANAGER CERTIFICATION IS REQUIRED OF ALL MANAGEMENT AND EMPLOYEES LEFT IN CHARGE. CERTIFICATIONS MUST BE AVAILABLEFOR PRESENTATION ON PREMISE AT ALL TIMES.
- FOOD ESTABLISHMENT PERMIT POSTED ON WALL HAS EXPIRED AS OF 2/28/14. THIS LICENSE MUST BE RENEWED WITHIN THE FOLLOWING 10 DAYS AND POSTED ALONG WITH REFERENCE TO IT BEING FOR CATERING PURPOSES ONLY.
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07/23/2014 | 91 |
| No violation noted during this evaluation. | 07/18/2014 | 100 |
- MUST FURNISH THREE COMPARTMENT SINK WITH HAND SOAP AT ALL TIMES.
- SOME CLEANING OF FOOD CONTACT EQUIPMENT IS NEEDED.
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01/09/2014 | 94 |
| No violation noted during this evaluation. | 05/14/2013 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, Roaches. Provide proper measures/methods to control and minimize presence of pests.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean and sanitize all food contact surfaces, and food Service items.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Hand washing sink had no Soap or paper towels. Provide hr soap and paper towels at hand washing sink.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, food not properly marked with a use by date. Label prepared food with date food was placed in cold hold. Discard after 7 days.
- No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review.
- 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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07/02/2012 | 72 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. ENSURE TO KEEP ALL RAW SAUSAGE AND RAW SHRIMP ON LOWEST LEVELS ON COOLERS TO PREVENT DRIPPING. DO NOT STORE RAW FOOD OVER COOKED, READY TO EAT FOODS.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- ENSURE TO OBTAIN A CERTIFIED FOOD MANAGER IN 60 DAYS.
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Have a readily accessible thermometer.
- 229.165 (n) (1) (D) (v)equipment dirty. 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Cutting board must have a smooth surface.
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11/17/2011 | 83 |
| No violation noted during this evaluation. | 03/30/2011 | 97 |
- A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION. AFTER NECESSARY EMPLOYEES ARE FOOD MANAGER CERTIFIED, PLEASE OBTAIN HEALTH DEPARTMENT FOOD MANAGER ID CARD AT 1901 S. ALAMO TO HAVE AT ESTABLISHMENT AT ALL TIMES
- MISSING THERMOMETER IN PREP COOLER.
- BOTTOM SHELF OF GRILL TOP IS RUSTED THROUGH. PROVIDE A RUST FREE SHELF THAT IS SMOOTH, NON-ABSORBANT AND EASILY CLEANABLE.
- LARGE MIXING BOWL BOWL FOR DOUGHT IS RUSTING ON THE INSIDE BOTTOME. PROVIDE FOR A RUST FREE SMOOTH, NON-ABSORBANT AND EASILY CLEANABLE EQUIPEMENT.
- MOP SINK HAS BEEN REMOVED FOR FOR PLANNED RENOVATIONS TO INCLUDE BOTH RESTROOMS THAT WILL BE TAKING PLACE IN THE NEXT TWO WEEKS.
- GREASE TRAP SERVICED 3.2010. CLEAN AND SANITIZE GREASE THAT HAS OOZED OUT OF TRAP AND SURROUNDING IT TO PREVENT FOOD SOURCE FOR PESTS/RODENTS.
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04/13/2010 | 88 |
| No violation noted during this evaluation. | 04/14/2009 | 76 |
| No violation noted during this evaluation. | 08/25/2008 | 94 |
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