| No violation noted during this evaluation. | 02/09/2016 | 100 |
- PROVIDE FOR WIPING CLOTH SOLUTION TO BE 50 - 100 PPM. (NO BLEACH)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (CHICKEN 10/1/15--10/8/15)
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10/06/2015 | 93 |
- PROVIDE FOR RI COOLER TO BE AT 41F OR BELOW FOR COLD HOLDING. (RI COOLER 48F)
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
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08/31/2015 | 93 |
- PROVIDE FOR ALL COOKED FOODS TO BE COOLED DOWN PROPERLY. (BRISKET AT 110F IN COOLER)(USE SHALLOW PANS WITH ICE BATHS)
- PROVIDE A LABEL FOR ALL FOOD THAT CONSUMER CAN REACH. (PASTRIES, COOKIES NEED LABEL: NAME OF BUSINESS, ADDRESS, PHONE #, INGREDIENTS)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOOD STORED IN COOLERS FOR 24 HOURS OR LONGER. (BEANS 4/1/15...4/8/15)
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04/06/2015 | 87 |
- ENSURE THAT ALL COOKED FOOD IN COOLERS STORED FOR 24 HOURS OR LONGER HAVE A CONSUME BY DATE LABEL. (CHICKEN 10/1/14 TO 10/8/14)
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10/08/2014 | 96 |
- ALL HAND SINK MUST BE ACCESSIBLE AT ALL TIMES. (ITEMS IN SINK)
- WIPING CLOTH SOLUTION SHOULD BE 50 - 100 PPM. (NO BLEACH IN SOLUTION)
- ALL EQUIPMENT AND DISHES MUST BE WASHED PROPERLY. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: WATER/BLEACH)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (NEEDS CLEANING INSIDE AND REPLACE MISSING COVER), UTENSIL BINS, UTENSILS, MICROWAVE, PLASTIC CONTAINERS (CRACKED/BROKEN), BULK CONTAINERS, ICE SCOOP (STORE ON DRY/CLEAN SURFACE))
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS.) (360TRAINING.COM)
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06/05/2014 | 85 |
- Please ensure proper labeling of food item packaging. Found cookies, cakes, muffins, and fruit salad without labels (all items previously listed are packaged in establishment). Ensure proper labels are affixed to packaging and state food manufacturing license is obtained. Ensure this item is corrected to avoid reinspection fees and citation. ***Please visit the following website or call 512-834-6670 to obtain state food manufacturing license. ***Application http://www.dshs.state.tx.us/fdlicense/PDF/PDFfoods/FoodMFGInitial.pdf
- Ensure toxic items are properly labeled (with common name of contents). Found sanitizing bucket on prep table with bleach and water withot labeling.
- Ensure sanitizing solution is within 50-100 ppm. Found sanitizing solution was greater than 100 ppm during inspection.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found cooked chicken in freezer without date labeling.
- Ensure cross-contamination does not occur. Raw marinated chicken was stored above ready-to-eat vegetables in reach in cooler. Ensure raw chicken is stored below ready- to-eat foods.
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10/15/2013 | 82 |
- Ensure all refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours 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. (Refrigerated prepared foods found without proper date labeling)
- Ensure all hand sinks are being used as designated. (Hand sink had food items dumped in it at time of inspection.)
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10/30/2012 | 92 |
- 229.167 (p) (5) improper use of sinks. 3 compartment sink being used to dispose of mopwater. All wastewater must be disposed of in mopsink porovided by building and mops must be washed in designated mopsink area.
- 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 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.
- 229.165 (m) (1) (A)not clean. Shelving unit above 3 compartment sink where food preparation equipment is stored found unclean. All areas where clean food preparation and storage utensils are stored must be kept clean and sanitized. Containers for knives, other food preparation and serice utensils found unclean. All storage areas for food preparation and service utensils must be kept clean. Food dispensing utensils for sugar, salt found on top of containers which are not clean. Scoops for dispensing dry goods should be kept in containers with handles above the top of the food. 229.165 (m) (2)non food contact dirty. All shelves where food is stored must be kept clean and free of food and other debris. Clean all shelves where food products are stored.
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11/30/2011 | 89 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods (fried rice and noodles) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above. Manager corrected onsite and reheated product while also adding more water to steam table to keep PHF at proper temperature.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. Label information shall include the name and place of business of the manufacturer, packer, or distributor on all cookies, muffins, fruit salads, salads that are packaged by establishment. A list of ingredients shall be placed on each item as well.
- 229.165 (m) (1) (A)not clean. Food contact surfaces (feeder on ice machine) unsightly (dirty or not clean). Clean/sanitize feeder on ice machine to remove calcuim deposits and slime/mold.
- 229.165 (l) (2)only single service/ single use. Unapproved containers (butter containers) used for food storage or service. Discontinue using single use containers, such as the butter containers to store food in.
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03/09/2011 | 88 |
- PROVIDE FOR WIPPING CLOTH SOLUTION TO BE 50-100PPM. (TO STRONG)
- PROVIDE FOR ICE SCOOP TO BE STORED ON DRY/CLEAN SURFACE. PROVIDE FOR UTENSILS AND UTENSIL BIN TO BE CLEANED AND SANITIZED.
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED AT ALL TIMES. (EXP. 3/10)
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04/20/2010 | 91 |
- Provide for sanitizing buckets to be at the proper concentration of 50-100ppm.
- Provide for all food contact surfaces to be cleaned and sanitized on a regular basis. (Ex. Bins & scoops)
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12/29/2009 | 94 |
| No violation noted during this evaluation. | 08/14/2008 | 83 |
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