- 229.164 (o) (6) (B) (ii). Prepared potentially hazardous foods must be maintained at 41 degrees F or less. One small prep unit was not refrigerating. Items in the unit measured around 80 degrees F. Items in the unit were discarded.
- 229.164 (o) (7) (A) consume by date (prepared). Items placed in cold hold greater than 24 hours must be labeled to indicate the discard date (consume by date) An item in the walk-in refrigerator was past the consume by date. It was discarded.
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01/19/2016 | 91 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw food product away from ready to eat foods.
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09/25/2015 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Observed toxic spray bottle stored on front hand sink. Also observed employee dump cup of water in hand sink. Ensure this sink is used for hand washing only.
- 229.163 (n) (2) (A) closed beverage container. Observed employee breverage in an unapproved container. Ensure employees are drinking from approved containers as discussed.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw hamburger patties and cooked chicken breast stored in same bin. Ensure to keep raw foods seperated from cooked foods to avoid cross contamination. Also store beef and chicken in seperate container.
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05/07/2015 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. 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.
- 229.165 (m) (1) (A)not clean. Observed a few pans with food debris in the clean dish area. Ensure that all dishes are washed, rinsed and sanitized thouroughly and are free of debris.
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01/12/2015 | 93 |
| No violation noted during this evaluation. | 06/24/2014 | 100 |
| No violation noted during this evaluation. | 11/07/2013 | 100 |
| No violation noted during this evaluation. | 03/14/2013 | 100 |
- (1/2 lb) Cheese with mold and(1/2 gal. milk with an expiration date:12-2-11(located in walk in cooler). Condemned and destroyed IAW City ordinance.
- (mop sink no hot water, required to be 110F)The establishment must have water under pressure at each access point in the food establishment during all hours of operation. 229.166 (c) (1) sufficient capacity. Assure Plumbing corrections are completed by a licensed Plumber.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department ID, 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.
- 229.164 (o) (7) (A) consume by date (prepared). 229.164 (o) (7) (B) consume by date (pkgd). 229.164 (o) (9) (A) (iii) unmarked food>4 hrs.(variety of proteins located in the sanwich prep ares undercounter cold hol unit). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Discard food in unmarked containers/packages that have exceeded 4 hours.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available(1.5 mm). Assure all refrigeration units maintaaining PHFs have a thermometer inside to ensure unit is at 41F or less.
- 229.165 (d) (1) (A)smooth. Cutting surface(cutting board, located in dining room preparation area) not smooth. Recommend using reverse side. Cutting board must have a smooth surface. 229.165 (m) (1) (A)not clean(area underneath cutting board, mixture of water and food debris) . Food contact surfaces unsightly (dirty or not clean). Clean and sanitize area, once per shift.
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12/20/2011 | 79 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Handsinks (Bar) must be used for handwashing only.
- Properly store foods to prevent cross-contamination (see handout).
- 229.165 (h) (2)thermometer available. Ensure all coolers storing potentially hazardous foods have thermometers.
- 229.165 (m) (1) (A)not clean. Equipment, food-contact surfaces and utensils not clean to sight and touch. Clean and sanitize: can opener, inside coolers, shelves, cutting boards.
- There must be at least one person per shift is Food Manager certified.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (2) toxics above items. Store toxic items below and away from food contact surfaces.
- 229.165 (d) (1) (B)free of breaks, cracks. Replace worn out gaskets and cooler shelves.
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03/02/2011 | 80 |
- PHF should be rehaeated for hot holding to 165° F within 2 hours. Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs.
- 229.166 (i) (1) (B) HWS improper use. Use the handsinks for handwashing only.
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Do not shelve for consumptions foods in dented cans.
- Properly shelve foods to prevent cross-contamination (see handout).
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. 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.
- 229.165 (m) (1) (A)not clean. Equipment, food-contact surfaces and utensils not clean to sight and touch. Clean and sanitize: can opener, inside coolers, shelves, soda gun nozzle and holder.
- 229.165 (h) (2)thermometer available. Ensure all coolers storing potentially hazardous foods have thermometers.
- Do not serve for consumption potentially hazardous foods that are past the use by date (condemned 4-6 oz expired yogurt in cooler).
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10/01/2010 | 73 |
| No violation noted during this evaluation. | 03/10/2010 | 100 |
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