- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (CUTTING BOARDS)
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11/17/2015 | 97 |
- PROVIDE FOR EMPLOYEES TO WASH HANDS BETWEEN TASK AND CHANGING OF GLOVES. (EMPLOYEES MUST WASH HAND WITH SOAP/100F WATER FOR 20 SECONDS FOR PROPER HAND WASHING)
- DISCONTINUE STORING BREAD ROLLS NEXT TO HANDWASHING STATION. (NEED TO STORE AWAY FROM AREA TO PREVENT CONTAMINATION OPEN FOOD PRODUCT)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXPIRED 5/2015)(1901 S ALAMO TO OBTAIN A VALID PERMIT)(ANY QUESTIONS CALL 207-0135)
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06/08/2015 | 89 |
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), ICE SCOOP (STORED ON DRY CLEAN SURFACE), KNIVES)
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12/15/2014 | 97 |
- Ensure hand wash facility is supplied with soap and single use towels. During inspection hand sink did not have paper towels. If employees are going to use rags to dry hands after hand washing rags may not be used for any other purpose.
- Enure food contact surfaces of equipment and utensils are clean to sight and touch. Inside of ice machine must be cleaned and all limescale must be removed.
- Ensure ice scoop is stored on a clean surface or in a food grade container. Discontinue storing ice scoop on top of ice machine.
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11/15/2013 | 94 |
| No violation noted during this evaluation. | 04/12/2013 | 100 |
- 229.163 (i) not in HWS. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food and potentially hazardous foods not properly marked with a use by date. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours (sliced meats, cheeses) not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- 229.167 (p) (11) (C)insects/pests not minimized. Insect droppings and casings found in cabinets. Establishment must remove all equipment and utensils from cabinets and clean and sanitize all areas found with evidence of insects. Establishment must make cabinets smooth, easily cleanable and non-absorbent in compliance with Texas Food Establishment Rules. All points of entry for pests and rodents found in cabinets must be sealed. Establishment must clean and monitor daily for any new pest activity. If activity is found, establishment must contact licensed pest control company immediately.
- 229.167(p)(11)(C)rodents. Rodent droppings found in cabinets. Establishment must remove all equipment and utensils from cabinets and clean and sanitize all areas found with rodent droppings. Establishment must make cabinets smooth, easily cleanable and non-absorbent in compliance with Texas Food Establishment Rules. All points of entry for pests and rodents found in cabinets must be sealed. Establishment must clean and monitor daily for any new pest activity. If activity is found, establishment must contact licensed pest control company immediately.
- 229.168 (c) (1) toxics stored. Chemicals found stored next to items used in food preparation/storage. Chemicals for cleaning found next to plastic wrap. Store toxic items away from food preparation items and items needing protection by spacing or partitioning.
- 229.165 (m) (1) (A)not clean. Ice machine found wilth calcium build-up, mold and mildew. Ice machine must be thoroughly cleaned. 229.165 (m) (2)non food contact dirty. All cabinets must be cleaned so that they are free of food debris and other soil.
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11/30/2011 | 80 |
- 229.163 (h) (6) wash as needed. 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 -- observed employee returned from picking up more salads from Giraud kitchen then resumed with performing food prep without washing hands.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
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06/06/2011 | 92 |
| No violation noted during this evaluation. | 09/14/2010 | 100 |
| No violation noted during this evaluation. | 01/27/2009 | 97 |
| No violation noted during this evaluation. | 02/27/2008 | 92 |
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