- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Food not protected from cross contamination by cleaning and sanitizing equipment and utensils as specified. CLEAN INTERIOR OF ALL REFRIGERATORS AND FREEZERS.
- 229.167 (e) (2) no soap. Hand washing lavatory, or group of 2 adjacent lavatories, not provided with a supply of hand cleaning liquid, powder, or bar soap. 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. PROVIDE SOAP AND PAPER TOWELS TO ALL HANDSINKS. HANDSINK IN KITCHEN AREA OF ESTABLISHMENT WITHOUT SOAP OR PAPER TOWEL SUPPLY
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) 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.
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03/21/2016 | 87 |
- Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs. *
- Label foods removed from original packaging
- Place consume by dates on all prepared foods stored longer than 24 hours
- Store toxics below foods- dry storage area has chemicals over open foods
- Must follow wash/rinse/sanitize steps for ware washing
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01/21/2016 | 81 |
| No violation noted during this evaluation. | 06/02/2015 | 100 |
- Observed potatoes that were no longer in sound condition. Molded potatoes were discarded. Ensure all food is thrown away when no longer in sound condition.
- Observed raw chicken stored above raw beef in refrigerator. Ensure all raw meats are stored according to their cooking temperatures. Chicken must be stored below beef, beef stored below fish.
- Did not observe date labels. Ensure all potentially hazardous foods that have been prepared/cooked have a use by date label of 7 days, the date prepared counting as day 1.
- Observed a can of Raid stored on top of refrigerator with meats. Toxic chemicals may not be stored on top of refrigerator and all chemicals must be for commercial use.
- Handle on meat refrigerator has food build up. Handle needs to be scrubbed clean to prevent hand from becoming contaminated.
- Shelving in both refrigerators need to be cleaned and sanitized.
- Observed hotel pans on drying rack with food debris still on them. Ensure all wares are properly washed and sanitized.
- Observed an employee wash hands with cold water. Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Establishment did not have current Routine Inspection Report posted or current Food Permit. Permit is expired. New permit must be purchased within the next 10 days and posted in public view along with this report.
- Knobs on oven had a great amount of food build up. Knobs need to be cleaned and sanitized to prevent contaminating hands.
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05/21/2015 | 75 |
- Refrigerator was at 50F degrees and all foods were ~48F degrees. Ensure all cold hold units maintain a temperature of 41F degrees or below to prevent bacterial growth on potentially hazardous foods.
- Observed a lit hookah in the kitchen at time of inspection. Emoployees and customers may not smoke indoors, all smoking must be done outside. Ensure all employees wash hands properly after smoking outside, prior to handling any food.
- Observed moldy heads of cauliflower in refrigerator. Ensure all produce is in sound condition, all foods that have molded or gone bad must be discarded.
- Observed employees don gloves without washing hands. Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Did not observe date labels. Ensure that all potentially hazardous foods that have been cooked/cut/prepared have a use by date of 7 days, the date prepared counting as day 1.
- 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.
- Observed ash and debris on foutain drink syrup boxes/bags and grease on clean metal hotel pans. Magnetic strips for knives need to be cleaned. Ensure all food contact surfaces are clean to sight and touch.
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12/12/2014 | 73 |
- Container for utensils near 3 compartment sink, containers for pots/pans near broken oven, and container for sugar shakers have food debris and grime. All containers for clean wares/utensils need to be cleaned and sanitized.
- Food permit is expired (4/2014). New permit must be purchased within the next 10 days.
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08/26/2014 | 94 |
- Foods in the refrigerator were all ~55F degrees. All potentially hazardous foods that have been cut/prepared/cooked must be kept at 41F degrees or below. Potentially hazardous foods were moved to different unit and eggs were discarded.
- Cold hold unit temperature was at 46F degrees and refrigerator in kitchen was at 55F degrees. Ensure that all cold hold units that have potentially hazardous foods inside maintain a temperature of 41F degrees. All potentially hazardous foods must be kept in the refrigerator in the dining area until the units are repaired.
- Certified food manager was not present at time of inspection. Certified food manager must be present while establishment is operating.
- Observed food debris along the bottom of refrigerator. Food needs to be removed and entire unit needs to be cleaned and sanitized.
- Containers with utensils near 3 compartment were dirty and had debris in the bottom. Containers need to be cleaned and sanitized before storing clean utensils inside them.
- Containers for dry goods near front hand sink need to be cleaned and sanitized.
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04/22/2014 | 86 |
- Hand sink in kitchen only reached a temperature of 90F degrees and 3 compartment sink reached 88F degrees. All hand sinks must reach a minimum of 100F degrees and 3 compartment must reach 110F degrees.
- A certified food manager was not at the establishment at time of inspection. At least one other person, other than the owner must obtain food manager certification for times when he is not working at the restaurant.
- Observed containers on the drying rack that still had food debris stuck on them. Ensure all items are properly washed and sanitized before being reused to prevent contamination.
- Observed a piece of equipment being stored in the back storage area that had grease/food still on it. Ensure all equipment is properly cleaned before being stored to prevent attracting insects/rodents.
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12/17/2013 | 90 |
- 229.163 (h) (6) wash as needed. Insure employees are washing hands as needed, between tasks. Also, food handlers must wash hands prior to putting on gloves.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef and chicken together.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control for gnats, and clean dead insects.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.
- 229.165 (h) (2)thermometer available. All coolers with PHF food inside, must have thermometers inside of them.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak under three compartment sink.
- 229.165 (r) (3) (D)no sanitization. Insure that dishes are sanitized properly after being washed and rinsed.
- 229.164 (o) (6) (B) (ii). All cold food items must be kept at 41 degrees or colder. Pan of cheese and macaroni, on serving line was at 61 degrees.
- 229.164 (o) (6) (A) PHF>135. All hot PHF foods must be kept at 135 degrees or hotter. Pan of fish on line, was at 78 degrees. Also, found pan of chicken on table at 112 degrees.
- 229.165 (m) (1) (A)not clean. Insure that utensils are cleaned after each use, and not just left out on counter tops. Also clean inside of coolers. Observed dry blood and animal fluids frozen inside of cooler.
- 229.166 (i) (1) (A)HWS not accessible. Do not place large trash can directly infront of handsink. Employees must always have a clear path to handsinks.
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02/01/2013 | 60 |
- 229.166 (i) (1) (B) HWS improper use. Do not store or keep utensils inside of handsink. Handsink is only for washing hands.
- 229.164 (r) (1) (A) labeled properly. All items sold in establishment must be porperly labeled with manufacturer information. Bag of coffee with no labels being sold on counter.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Inside of cooler do not store raw chicken directly over raw lamb. Lamb must be stored above chicken, due to cooking temperature and possible blood contamination.
- 229.166 (c) (1) sufficient capacity. Because of establishment washing dishes, handsink behind front counter was not getting enough hot water. Establishment may need to install a larger water heater to insure that there is enough hot water throughout work day.
- 229.166 (i) (1) (A)HWS not accessible. Do not block access to handsink. Handsink in kitchen was blocked by large boxs on floor and luggage place directly infront of sink.
- 229.167 (p) (11) (C)insects/pests not minimized. Fly's observed in kitchen area. Insure that a licensed pest control company is used.
- 229.168 (c) (1) toxics stored. Do not store or keep cleaners over food prep-tables. Do not want chemicals contaminating food on cutting boards.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Clean all food contact surface. Clean blood from interior of coolers. Also clean inside of microwave. Plus, repair interior of ice machine, surfaces must be smooth, non-absorbant, and easily cleanable.
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10/02/2012 | 69 |
- 229.168 (c) (1) toxics stored. Do not store toxics over food, or dishes. Found bottle of windex being stoed on shelf above raw chicken. Also found that establishment was storing cleaners directly over clean dishes and utensils.
- 229.165 (m) (1) (A)not clean. Insure that all equipment is properly cleaned. Observed two skillets on counter that were still very dirty. Also repair inside of ice machine. Interior surfaces should be smooth, easily cleanable, and free of breaks and cracks.
- 229.165 (h) (2)thermometer available. All coolers with PHF foods inside of them, must have thermometers also. Two different coolers, did not have any thermometers inside.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted for customer view. Also, establishment has 10 days from todays date, to renew food license. Failure to do so may result in fines, and or citations being issued.
- 229.167 (e) (2) no soap. All handsinks must have soap and papertowels available.
- 229.166 (i) (1) (B) HWS improper use. Do not wash items inside of handsink. Handsink, is only for handwashing and nothing else.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw shelled eggs, directly over vegetables inside of cooler.
- 229.164 (r) (1) (B) (i) common name. All food containers being used by establishment, must be properly labeled with name of food items inside. Found numerous containers with different spices and food items inside of them, and these containers were not labled with what was being kept inside.
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05/02/2012 | 73 |
- All cold food items must be kept at 41 degrees or colder. On serving line, tuna and corn mixture, at 47 degrees.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper cover and straw on them.
- Remove any damaged canned food items from establishment. Found several dented food cans in establishment.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Inside RIC, a package of raw chicken and raw turkey, were inside of small pan, sitting in red blood. Advised establishment that meat must be sepearated, and kept in clean containers.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF foods inside of cooler, must be properly date labeled with time and date food was prepared. Found several food items inside of cooler, with no date labels on them.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee handling cooked food with bare hands. Establishment has no bare hand documentation available for review.
- 229.168 (c) (2) toxics above items. Do not store cleaners above or along side food items. Observed chemical spray bottle stored along side, utensils. Also observed bottle of alcohol stored on shelf directly over prep-table.
- Establishment must always have at least one person on duty with a food maanagers certification.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave. Clean inside of coolers.
- 229.165 (r) (3) (D)no sanitization. Observed employee wash pair of tongs inside of handsink. All utensils must be washed inside of 3 compartment sink.
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12/22/2011 | 63 |
- Employees must wash hands between tasks for at least 20 seconds. Employee did not wash hands before handling ready to eat foods and serving customers after performing other tasks such as cleaning.
- All foods in refrigeration and freezer units must be covered to prevent cross-contamination. Open bags of dry goods such as rice must be covered.
- All foods in refrigeration and freezer units that are kept for more than 24 hours must be labeled with time and date to dispose of. Foods may not be kept more than 6 days from date and time prepared.
- Hot water of at least 100F must be supplied to all handsinks at all times. Hot water of at least 120F must be supplied to 3 compartment warewashing sink. If hot water heater capacity is not enough to supply hot water to sinks at all times, a larger hot water heater must be supplied or instantaneous hot water heater must be installed.
- Exposure time for sanitizing less than 30 seconds. Warewashing procedure must use all three steps wash, rinse, sanitize.
- Food manager must be present at establishment during operating hours.
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06/01/2011 | 78 |
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