- Water bottles observed in kitchen as personal drink containers. All personal drink containers must have a spill proof container with a straw. All personal items such as phones, jackets and other personal items must be placed in a designated area.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw beef/chicken stored improperly with ready to eat foods in the refrigerator.
- 229.165 (m) (1) (A)not clean. Knives, tongs,utensil container and other silverware not clean to sight in knife container. Observed an employee going to use a unclean serving knife to cut cake. All food contact surfaces must be washed, rinsed and sanitized prior to use.
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01/26/2016 | 89 |
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09/18/2015 | 95 |
- FOOD MANAGER CERTIFICATION NEEDED FOR ALL MANAGEMENT.
- MUST RE-ESTABLISH ONE INCH AIR GAPS BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.
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07/06/2015 | 94 |
- CONTAINERS WITH PERMANENT LABELS MUST NOT BE REUSED FOR STORAGE, TRANSPORT OF OTHER FOOD ITEMS- MUST RESORT TO USE OF FOOD GRADE CONTAINERS WITHOUT PERMENANT LABELS.
- MUST MONITOR MECHANICAL DISHWASHER ON FREQUENT BASIS TO ASSURE THAT IS SANITIZING DURING ALL DISHWASHING SESSIONS.
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02/06/2015 | 93 |
- MUST MAINTAIN ALL PREPARED FOOD PRODUCTS COVERED AND PROTECTED AT ALL TIMES.
- MUST ENCOURAGE AND PROMOTE MORE FREQUENT HAND WASHING.
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05/15/2014 | 92 |
- MUST MAINTAIN PREPARED FOOD PRODUCTS COVERED/PROTECTED WHILE IN REFRIGERATOR STORAGE.
- MECHANICAL DISHWASHER NOT SANITIZING - MUST SERVICE/REPAIR DISHWSHER IN ORDER THAT IT BE CAPABLE OF SANKITIZING DURING FINAL RINSE AFTER EACH DISHWASHING SESSION.
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07/11/2013 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. Stacking food containers with plastic wrap as a cover. Many Containers were resting on food underneath. Plastic wrap does not make a good protection barrier when stacking The wrap gets pashed aside Glow Ly contact with the dirty under surface of pan. Use hard Covers to Stack 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. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.165 (k) (14) (A)chlorine solution. Mechanical ware wash not providing chlorine. Have repaired. Use third compatriot on 3 compartment Sink to sanitize.
- 229.165 (m) (1) (A)not clean. Clear and sanitize all internal surfaces of refrigeration units. Maintain these cleaned and sanitized. Clean utensils to be clear to sight and touch.
- 229.163 (i) not in HWS. Employee washing utensils in hand sink. Use this sink is for handwashing only.
- 229.164 (o)(6)(b) Cold hold. Maintain Potentially Hazardous Food (PHF) at or below a temperature of 41 degrees Fahrenheit. Items in the cold hold service line were at a temperature ranging from 46 to 60 degrees Fahrenheit. No set method of tracking time off temperature is in use. Discard the items in the cold service line and replace with new. To use tine as a public health control, a method for tracking time off temperature control must be used and items discarded at the 4 hour mark it not consumed.
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12/12/2012 | 75 |
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.166 (g) (1) (A) HWS not provided. Bar area has a three compartment i but, no hand wash sink. there must be a designated had wish sink for this area with food preparation. Install hand sink or make sink for hand wishing only.
- 229.166 (i) (1) (B) HWS improper use. Employee Killing contain in hand sink. Use this sink is for handwashing only.
- 229.164 (o) (9) (A) (i) Time Only. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. Use a system of marking for items placed on the buffet line to keep items from going off temperature control for 4 hours.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Floors or Refrigerating stiffs, and other surfaces not clean. Clean and sanitize all surfaces within cold hold units.
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02/23/2012 | 80 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.
- 229.166 (c) (3) hot water sufficient. The hot water heater is not large enough to provide hot water during all hours of operation. The hot water heater must have a large enough capacity to provide hot water during all hours of operation. PER L. CALZONCIT ESTABLISHMENT HAS 7 DAYS TO RESTORE HOT WATER IN RESTROOMS.
- 229.165 (k) (14) (A)chlorine solution. For sanitation a combination of PH concentration and temperature are not adequate. Use 3 compartment sink for proper manual ware washing.
- 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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11/01/2011 | 85 |
- 229.167 (e) (2) no soap.
- 229.165 (m) (1) (A)not clean. CLEAN AND SANITIZE ALL DOORS/HANDLES TO ALL REFRIGERATION UNITS IN ESTABLISHMENTS, INCLUDING WAL-IN REFRIGERATOR AND FREEZER, DAILY.
- 229.166 (f) (2) (A)HWS>100F. FLUCTUATIONS IN HOT WATER AT RESTROOM HANDSINKS. PROVIDE MINIMUM OF 100F AT ALL TIMES. HOT WATER HEATER MUST BE ABLE TO SUPPORT THESE TEMPERATURES AT PEAK USAGE.
- 229.167 (e) (3) (A) no towels. PROVIDE SOAP AND PAPER TOWELS IN BAKERY AT ALL TIMES.
- 229.165 (d) (1) (B)free of breaks, cracks. REPLACE ANY WORN STAILESS/PLACTIC BINS/LIDS TO PREVENT PARTICLES FROM CONTAMINATING FOOD.
- 229.165 (m) (1) (A)not clean. OBSERVED EVIDENCE OF MOLD INBETWEEN SODA NOZZLES, CLEAN AND SANITIZE REGULARLY.
- 229.165 (m) (1) (B)grease and soil accumulation. GREASE ACCULULATION AT GRILL STATION ON GRILLS, CLEAN REGULARLY.
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01/26/2011 | 90 |
- DENTED CANS, THROWN AWAY.
- BLEACH SANTIZING SOLUTIONS FOR COUTERS WAS TOO STRONG, BEYOND 200 PPM. MAINTAIN SANITIZING CONCENTRATION BETWEEN 50-100 PPM. PROVIDE AND USE BLEACH TEST TO MEASURE PROPER CONCENTRATION.
- A CERTIFIED FOOD MANAGER ON SITE DURING ALL HOURS OF OPERATION. PROVIDE PROOF OF CERTIFICATION. PLEASE REGISTER ADDITIONAL PERSONEL, IF NECESSARY, FOR CLASS OR PROVIDE PROOF OF CERTIFICATION AT FOLLOW UP VISIT ON THURSDAY MARCH 1, 2010. OBTAIN HEALTH DEPART FOOD MANAGER ID CARDS AT 1901 S. ALAMO
- REPLACE WORN WIRE FRY STRAINERS
- Raw shell eggs were left out at room temperature.
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- PREP COOKED BEEF NOT COOLING PROPERLY. TEMPERATE RANGE OF 118-147 IN LARGE BINS ON COUNTER. COOL IN LARGER SHALLOW PAN TO 70F WITH TWO HOURS AND THEN PLACE IN WALK-IN COOLER TO CONTINURE TO COOL TO 41F. THEN PLACE IN LARGE BINS FOR LATER USE.
- COOKED RICE AT 119 SITTING IN LARGE BINS ON SHELVES. COOL AS ABOVE MENTIONS FOR BEEF.
- EMPLOYEE COATS TOSSED ON FOOD STORAGE SHELVES. PROVIDE STORAGE/HANGING SPACE FOR EMPLOYEE PERSONAL BELONGINGS AWAY FROM/BELOW ANY FOOD/FOOD PRODUCT.
- RAW MARINATED SCALLOPS STORED ABOVE WONTONS IN REACH IN COOLER.
- RAW MARINATED CHICKEN STORED ABOVE CUT VEGETABLES AND CHESSES. STORE RAW MEATS ACCORDINGLY IN REFRIGERATOR: FISH, THEN PORK, THEN BEEF AND LASTLY CHICKEN. STORE VEGEGTABLES SEPERATELY. DO NOT STORE RAW SHELLED EGGS ABOVE VEGETABLES.
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03/18/2010 | 69 |
| No violation noted during this evaluation. | 08/05/2008 | 91 |
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