- Handwashing sink has items in it to the top.Remove all items from the handwashing sink.
- Storing toxic items above food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Clean the nozzle areas of some food products.
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01/25/2016 | 91 |
- 229.165 (k) (14) (A)chlorine solution. Automatic dishwashing machine not sanitizing.
- * 229.163(b) Demonstation of Knowledge. Certified food manager not on duty at time of inspection.
- 229.165 (f) (12) (B)integral thermomter. Need thermometer for Reach-In Cooler.
- Ch 13, Art II, section 13-26 Display permit. Post inspection report within public view.
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09/29/2015 | 88 |
- 229.163 (i) not in HWS. Observed cup in hand washing sink. Ensure this sink is for handwashing only.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas. Label spray bottles with common name of toxic material.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present at wok station. Provide for adequate backflow prevention device.
- 229.165 (m) (1) (B)grease and soil accumulation. Grease build up and insect droppings are visible along walls near wok and refrigerator. Ensure kitchen is free of grease build up and insect droppings. Kitchen needs to be cleaned regularly or as needed.
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03/12/2015 | 86 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed including dead insects and insect feces. Eliminate the presence of insects by using any approved means. Provide proper measures/methods to control and minimize presence of pests.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means
- * 229.163(b) Demonstation of Knowledge. Person in charge could not successfully demonstrate required knowledge. Ensure a Certified Food Manager is present during all operating hours.
- 229.165 (b) (2) (B)single service/use not clean. Contaminated single service items condemd. Ensure all equipment and utensils are kept clean and away from insect and rodent dropping.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Ensure most recent graded inspection report is posted in customer view.
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11/14/2014 | 85 |
- 229.165 (d) (1) (B)free of breaks, cracks. Food contact equipment must be in good repair. STRAINERS AND COLLANDERS TO BE IN GOOD REPAIR AND FREE OF CRACKS. INSPECTOR FOUND A STAINLESS STEEL COLLANDER AND STEEL STRAINERS NOT IN GOOD CONDITION.
- CHICKEN AND PORK ON THE SERVICE LINE COOLER WAS OFF TEMPERATURE. ALL POTENTIALLY HAZARDOUS FOOD ITEMS MUST MAINTAIN A 41F DEGREE TEMPERATURE.
- Ice used as coolant may not be used an ingredient or food. Discontinue use of coolant ice as an ingredient or food. INSPECTOR FOUND A CONTAINER OF LIMES IN THE ICE FOR CUSTOMERS DRINKS. DISCONTINUE PLACING CONTINER OF LIMES IN ICE FOR CUSTOMER DRINKS.
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10/03/2013 | 88 |
- Potentially Hazardous food(fresh bean sprouts at 55F) not at required temperature in cooling unit. PHF must be maintained at or below 41?.
- Employee observed wiping hands on cloth towel affixed to their apron in lieu of proper handwashing procedures. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. Utilize proper handwash procedures.
- Food/food contact surfaces(Wait Station service counter/alcohol storage areas) contaminated(children's lunch box/ drawings /opened packages of food)by persons(children) .Food not protected from contamination. Food/food contact surfaces contaminated by food other persons through contact with their hands, bodily discharges or nasal or oral discharges, or other means shall be discarded. NOTE: Children are not authorized in the: Storage/preparation/warewash areas, for both the Safety of the Child and the Public. NOTE: Failure to comply will result in a Notice of Violation being issued and or possible license suspension.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(variety of items located in the freezer and refrigeration units e.g. duck,cut produce,etc.) 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.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects (dead roaches)observedbehind and under equipment). Eliminate presence of insects (to include dead)by using any approved means.
- 229.168 (c) (1) toxics stored. Storing toxic(container of soapy water) next to food items( open pitchers of beverages: located att the Wait Station). Store toxic items below and away from food areas, remove all poisonous items from food areas.
- 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 (d) (1) (B)free of breaks, cracks. Variety of plastic containers located throuhout establishment: damaged(melted,cracked,etc). Discard and or replace unsafe equipment/supplies.
- 229.165 (b) (2) (A)single service/use not safe. Unapproved containers(plastic/styrofoam containers) used for food storage or service. Do not use or reuse any single use items. NOTE: Not athorized to use non food grade single-use containers for service and storage. Use proper storage and serving utensils.
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). In use utensils dirty(knives stored on the magentized holder/untensils on the racks/). Clean/sanitize food contact surfaces. Clean/sanitize in use utensils.
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12/10/2012 | 71 |
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