- DISCONTINUE STORING CANS OF RED BULL IN ICE BIN USED FOR DRINKS. (COS)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXPIRED 1/2014)(GO IN PERSON TO 1901 S ALAMO TO RENEW PERMIT)( ANY QUESTIONS CALL 207-0135)
- DISCONTINUE PLACE KEG IN FRONT OF HANDSINK. (COS)
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02/15/2015 | 90 |
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue storing utensils inside of hand sink in outside bar area.
- Ensure hand wash facility is adequate and accessible. Hot water handle is missing at 1 of the outside bar hand sinks and hot water cannot be turned on. Second outside bar hand sink was not in working order either. No hot or cold water was able to be provided (both handles were broken).
- Provide thermometers in coolers/refrigerators used to store potentially hazardous food items.
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Clean and sanitized area where clean glassware is stored. Remove all stickiness and dirt accumulation.
- Ensure margarita machine is cleaned and sanitized and all mold and dirt/syrup accumulation is removed.
- Clean inside and outside of all cooling units. Remove all syrup accumulation.
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07/11/2013 | 87 |
- 229.164 (f) (2) (A) (iv) not covered. Establishment must cover raw meats in refrigeration unit so that they are not a source of contamination. Establishment must store raw meats below ready to eat foods such as shredded cheese, etc. so that they do not cross-contaminate other foods.
- 229.164 (o) (7) (A) consume by date (prepared). 229.164 (o) (7) (B) consume by date (pkgd). 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.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Handwash station at inside bar area must be provided with soap and paper towels.
- 229.165 (m) (1) (A)not clean. Knives found stored on ledge above grill. Establishment must store all utensils so that they remain clean, sanitized. Establishment must clean inside of refrigeration units so that they are free of food debris.
- Certified food manager must be on duty during food preparation hours. Establishment has 30 days to obtain certified food manager.
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02/14/2012 | 83 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.164 (a) - Honestly presented. Heavily dented cans and packaged foods without complete labeling. Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be keep.
- 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap. No soap at the hand washing sink. Hand wash station has no paper towels. Supply every handwashing sink with soap. Supply each handwash station with individual disposable paper towels.
- 229.165 (q)food contact not sanitized. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- ESTABLISHMENT MUST PROVIDE FOR SOMEONE WITH FOOD MANAGERS CERTIFICATION
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06/18/2011 | 80 |
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