- Observed open soda can in the refrigerator. All personal beverages are to be placed in spill proof container with a straw.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. All raw,ready to eat, cooked foods stored in the refrigerators must be organized properly to avoid cross contamination.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date after stored for more than 24hrs. All prepared, diced, cut foods must have product name and expiration date of 7 days later clearly marked.
- Observed food handler handling ready to eat foods without additional barriers such as gloves, deli tissue, utensils (spatulas,tongs)or other alternative equipment.
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01/07/2016 | 84 |
- 229.164 (a) - Honestly presented.Moldy, spoiled whole carrots observed in the refrigerator.All foods must be presented in sound condition free from signs of spoilage.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 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.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- Potentially Hazardous food not at required temperature in cooling unit of 41F or below.
- Do not use unit until unit can adequately maintain proper temperature of 41F or below.
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08/06/2015 | 83 |
- Large break in the basin of mop sink, repair or replace mop sink.
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06/01/2015 | 97 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats. All potentially hazardous foods-raw, ready to eat and cooked foods must be stored separately according to cooking temperature. 229.164 (f) (2) (A) (iv) not covered.
- PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Separate dense foods into smaller containers.
- Potentially Hazardous food not at required temperature in cooling unit of 50. Observed salsa,and raw beef and chicken in reach in cooler not at proper temperature of 41F. Items were discarded. RIC is permitted to store uncut vegetables and packaged breads and grains.
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10/06/2014 | 86 |
- 229.163 (n) (1) eat.drink.smoke. Observed an employee eating in the kitchen and eating from bulk chip container used to serve to customers. Employee was directed to leave kitchen and find alternative place to eat.All employees are not eat or drink in the kitchen in a contaminating matter.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.166 (g) (3) mop sink.Connect faucet to mop sink and ensure to connect properly to plumbing.
- 229.166 (i) (1) (B) HWS improper use. Maintenance tools cleaned in the handwashing washing sink.Observed waitress wring out a sanitizing towel in the handwashing sink. Disposal of waste water must be conducted in mop sink.
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02/18/2014 | 89 |
- 229.163 (f) (2) (C) drying hands. Observed food handler wash their hands then attempt to dry their hands on their apron and not apply hand sanitizer. Instructed food handler to dry their hands properly with disposable towel and apply handsanitizer. Retrain all food handlers on proper procedure for washing hands correctly and for washing their hands for Ready to Eat foods.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Cover all potentially hazardous foods stored in the refrigerator.
- 229.167 (e) (2) no soap.No soap at the hand washing sink.Observed food handler wash their hands with no soap. Soap was located and employee washed their hands.
- 229.167(p)(11)(C)rodents. Rodent droppings and crazy ants observed however not limited to shelving units in back storage area. Items, storage equipement, kitchen equipment, coolers not working must be removed. Excessive equipment and materials are areas of harborage for pests. Remove rodent droppings and organize areas. Contact pest control for assistance and keep receipt for verification.
- 229.168 (h) (2) rodent bait underneath shelving unit is not contained Use an approved licensed pest control company for application of pest control and products.
- Potentially Hazardous food not at required temperature in cooling unit.Whole shelled eggs not at proper temperature of 41F in reach in cooler. Eggs were discarded.
- 40lbs of potatoes were discarded due to contamination with rodent dropping and ants.
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10/03/2013 | 78 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. PHF must be cooled from 135?F to 70?F within 2 hrs.
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting surface not smooth. Cutting board must have a smooth surface.
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12/12/2011 | 77 |
- RENEW FOOD MANAGER CERTIFICATION AND HAVE CURRENT SAMHD ID CARD ON SITE FOR VERIFICATION. SEE INFORMATION SHEET GIVEN FOR PROCESS. CORRECT BY THE NEXT ROUTINE INSPECTION.
- RECONNECT THE OUTSIDE MOP SINK SO THAT IT IS OPERATIONAL WITH HOT/COLD WATER UNDER SUFFICIENT PRESSURE AVAILABLE FROM THE FIXTURE.
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08/10/2011 | 94 |
- RENEW THE FOOD MANAGERS CERTIFICATION. HAVE UPDATED DOCUMENTATION ON SITE. CORRECT BY NEXT ROUTINE INSPECTION.
- FOOD PERMIT EXPIRED ON 1/31/11. RENEW PERMIT BY THE 3/4/11 FOLLOWUP DATE. THE FOOD PERMIT MAY BE RENEWED IN PERSON AT THE HEALTH DEPT. DESK - 1901 SOUTH ALAMO ST. - HOURS: 7:45AM TO 4:30PM.
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02/22/2011 | 94 |
| No violation noted during this evaluation. | 04/15/2010 | 100 |
- All coolers should have working thermometers. Provide a thermometer for the kitchen island cooler.
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09/17/2009 | 97 |
| No violation noted during this evaluation. | 02/05/2009 | 91 |
| No violation noted during this evaluation. | 04/21/2008 | 100 |
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