- Observed employee's phone and headphones, laying in serving plate, set up for serving line. Observed a cap hanging from hand sink faucet. Observed items inside hand sink, including wires from electrical plug. Employee stated hand sink is never really used. Ensure that all personal items are stored in an area away from food and food contact surfaces. Ensure that hand sink is ONLY used for hand washing purposes. Hand washing should not be performed in any other sink.
- Hand soap and paper towel dispensers should be available at hand sink. Hand soap was in three compartment sink.
- Employee explained that at times there are some silver pans to wash. Employee explained process used at this establishment, which was incorrect. Dishware is not being properly sanitized. Only sanitizer available in kitchen was in spray bottle. Ensure to follow proper procedures when washing and sanitizing dishware. Handout was provided to establishment. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- A Certified Food Manager was not present at time of inspection. Employee stated he is to go to course for Certified Food Manager tomorrow. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45 Establishment will have 30 days to provide a Certified Food Manager. If a Certified Food Manager is not present by next routine inspection, citation and reinspection fees will be issued. Handout for courses was provided to establishment.
- A copy of Food Establishment Permit was not posted in public view. Ensure to post this inspection report, as well as copy of Food Permit, in public view, at all times.
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