- Raw eggs were stored above green beans. Raw meat and eggs must be stored below and away from ready to eat foods.
- The dishwasher uses a thermal sanitizer. The gauges on the machine no longer work, so there is no way to tell the temperature of the machine. Fix the gauges on the machine or buy thermal test strips.
- Multiple food containers in the walk in were uncovered. Food must be covered once it reaches 41 °F.
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02/24/2016 | 93 |
- Burger patties in the refrigerator to the right of the service window were at 48 °F. The air temperature of the fridge was at All potentially hazardous food must be kept below 41 °F. All potentially hazardous food was taken out of the walk in cooler two hours ago, and was placed back into the cooler. This fridge may no longer be used for temperature controlled food.
- Cooked potatoes were found at 120 °F in a prep area. All cooked food that is held between 41 °F and 135 °F must be labeled with a discard time that is 4 hours from when it was removed from a hot hold or cold hold.
- The thermometers on the dish washing machine were broken. When the temperature of the water was tested, it only reached 120 °F. The temperature of the wash cycle must reach 160 °F and the sanitizing cyle must reach 180 °F. Thermal test strips may be used instead of fixed thermometers. Discontinue use of the dishwasher until it is approved by a sanitarian. Call 207-0135 to schedule a re-inspection.
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11/05/2015 | 88 |
- 229.163 (i) not in HWS. Food employees not cleaning their hands in a hand washing lavatory or approved automatic hand washing facility and instead clean their hands in a sink used for food preparation or ware washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Thermometers on the dishwashing machine are broken. Use probe thermometers to verify temperature until permanent thermometers can be fixed.
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09/11/2015 | 93 |
- Provide adequate refrigeration. OBSERVED TWO WALK-IN COOLERS AND A REACH-IN COOLER NOT HOLDING PRODUCT TEMPERATURE AT 41F DEGREES OR BELOW. WALK-IN COOLER: 50F, 51F DEGREES; SALAD DRESSING COLD HOLD: 55F DEGREES.
- 229.164 (a) - Honestly presented. Food must be honestly presented, safe and unadulterated. OBSERVED SWEET POTATO WITH PINEAPPLES TO HAVE MOLD GROWING ON THE PRODUCT WHILE IN WALK-IN COOLER.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED ALL BULK STORAGE CONTAINERS AND OTHER EQUIPMENT TO BE CLEAN AND FREE OF FOOD/LIQUID DEBRIS.
- 229.163 (n) (2) (A) closed beverage container. 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. OBSERVED SEVERAL OPEN DRINK CUPS IN WORK AREA. ALL DRINKS ARE TO BE IN A NON-SPILLABLE CONTAINER WITH A STRAW.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. OBSERVED NO SANITIZER AT DISHWASHING MACHINE, MUST RESORT TO WASHING, RINSING AND SANITIZING ALL DISHES AND UTENSILS AT THE THREE COMPARTMENT SINK. DISCONTINUE THE USE OF THE DISH MACHINE UNTIL SANITIZER IS READING 50-100PPM CHLORINE.
- 229.165 (m) (2)non food contact dirty. Cleaning logs not kept. Clean and sanitize all equipment to be used for food storage, prep, or service. ALL NON-FOOD CONTACT SURFACES OF EQUIPMENT ARE TO BE CLEANED, SANITIZED AND FREE OF FOOD/GREASE BUILD UP. OBSERVED GRILLS, BAKING EQUIPMENT, AND REFRIGERATOR DOORS TO BE DIRTY.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED KNIVES BEING STORED INBETWEEN EQUIPMENT. DISCONTINUE STORING UTENSILS INBETWEEN EQUIPMENT TO PREVENT CROSS CONTAMINATION OF FOOD CONTACT SURFACE.
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05/14/2015 | 78 |
- Ensure spray bottles holding chemicals have a common name label and are stored below and away from food,utensils, and linens.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Permit expires 06/2014
- Replace cutting boards that are heavily pited.
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08/15/2014 | 88 |
- Observed large bin and utensils in the hand sink located in the ware wash area. Use this sink for hand washing only.
- Observed hand sink in the ware washing area with knobs missing. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink must be used for hand washing only.
- Observed dropping in dry storage area and locker room area. Eliminate the presence of rodents by using any approved means.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Observed ice buckets broken on the bottom. Discard any damaged single use items.
- Observed spatulas in bakery area with jagged edges. Kitchen equipment must have a smooth surface.
- Observed cutting boards on the expo line needing to be replaced. Cutting board must have a smooth surface.
- Observed plates and coffee cups chipped on the rim. Food contact equipment must be in good repair.
- Observed spoon, fork, plates and bowls with food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.
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03/19/2014 | 84 |
- Repair the handwashing sink by the dishwashing section.
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08/28/2013 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Observed fryer bins in wash room in the hand sink. Ensure sink is accessible and only used for hand washing only.
- 229.164 (r) (1) (B) (i) common name. Observed containers with bulk items with no common label. Label information shall include the common name of the food or an adequately descriptive identity statement.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed pancake batter under raw chicken. Observed cooked beef above cut vegetables in walk in. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.167 (e) (3) (A) no towels. Observed paper towel missing at hand sink on hot hold line. Supply the hand wash station with individual disposable towels.
- 229.168 (a) toxics not labeled. Observed toxic bottles with no label in wait staff area.
- 229.165 (m) (1) (A)not clean. Observed walls, kitchen equipment, above and below kitchen equipment needing to be cleaned in all departments of kitchen. Clean outside of containers. Clean under utensils in wait staff area. Replace all cutting boards. Ensure all chipped plates are removed from circulation.
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01/22/2013 | 79 |
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates and cups with chips on outer rim.
- 229.165 (k) (14) (A)chlorine solution. Observed sanitizing buckets over 200ppm. Ensure sanitizing solution is between 50-100ppm.
- 229.167 (e) (3) (A) no towels. Ensure all hand washing sinks are provided with soap and disposable towels. Observed no paper towel at hand sink in dish washing area.
- 229.164 (t) (4) by body / discharges. Observed handles of scoops in dry goods. Ensure handles of scoops are exposed to prevent contamination of dry goods.
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11/01/2011 | 87 |
- Follow proper cooling procedure: Cooked potentially hazardous foods must be cooled from 135°F to 70°F within 2 hrs, then from 70F to 41F or below within 4 hours.
- PHF should be rehaeated for hot holding to 165° F within 2 hours.
- (1)Handsinks must be used for handwashing only. (2)Employee observed chewing gum while in food service line.
- When handling ready-to-eat foods with bare hands, employ two or more control measures, provide proof of proper training and documentaion of corrective action. Otherwise, wear gloves or use other barriers such as utensils.
- Properly shelve foods to prevent cross contamination.
- Properly date-mark all potentially hazardous foods stored in coolers that will not be consumed within 24 hours.
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05/27/2010 | 74 |
| No violation noted during this evaluation. | 04/21/2009 | 89 |
| No violation noted during this evaluation. | 10/30/2008 | 100 |
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