- 229.165 (f) (12) (B)integral thermomter.
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01/21/2016 | 97 |
| No violation noted during this evaluation. | 09/22/2015 | 100 |
- 229.165 (d) (1) (B)free of breaks, cracks. Observed some broken and cracked spatulas in kitchen area. Ensure all utensils are free of breaks, cracks, chips, inclusions, pits and similar imperfections.
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04/07/2015 | 97 |
- 229.163 (h) (7) raw to RTE. Employee did not wash hands in between handling raw food and working with ready-to-eat foods. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
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12/19/2014 | 96 |
| No violation noted during this evaluation. | 08/22/2014 | 100 |
| No violation noted during this evaluation. | 12/16/2013 | 100 |
| No violation noted during this evaluation. | 08/13/2013 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.166 (c) (3) hot water sufficient. Must have hot water at all outlets. Currently, mopsink has no hot water, must be at 110F.
- 229.168 (a) toxics not labeled. Clearly label spray bottles with common name of toxic material.
- IAW Chapter #13 of the Municipal code,there must be at least one person per shift during all hours of operation. Proceed to 1901 South Alamo(DBSC) with a valid Food Managers Certificate to purchase($15.45) a Metro Health Food Managers Certificate.
- 229.165 (d) (1) (B)free of breaks, cracks. Repair/replace all damaged/broken dishwares, for e.g., knives, utensils.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean knife racks, knives, racks inside outdoor walk in cooler, dispose of accumulated water and food debris in bottom of beer bins.
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12/14/2012 | 83 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from covered cups with straws and away from food prep areas.
- Shelve foods properly to prevent cross contamination: cooked above raw foods and raw foods must be stored in the order shown on handout provided.
- 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.
- 229.168 (c) (2) toxics above items. Store toxic items below and away from food and food contact surfaces.
- There must be at least one person per shift who is Food Manager certified.
- Most recent permit and graded inspection report must be posted in customer view.
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02/28/2011 | 79 |
- Potentially Hazardous foods (PHF) not at required temperature in Walk-in Cooler (WIC) 1. Do not store PHF in WIC 1 until repaired and able to hold foods at 41F or below.
- Shelve foods properly to prevent cross contamination: cooked above raw foods and raw foods must be shelved from top to bottom with raw seafood above raw beef, then raw pork, then raw chicken and eggs.
- Properly date-mark all potentially hazardous foods stored in coolers that will not be consumed within 24 hours.
- Found moldy tomato sauce in walk-in cooler 1.
- (1)Clean and sanitize can opener every 4 hours or after every use. (2)Replace or repair rusty shelves in walk in cooler. (3)Do not store ladels between the wall and the reach-in cooler. (4)Replace chipped off/damaged food storage containers. Do not re-use single service food containers (for ex: sour cream containers, etc).
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05/17/2010 | 80 |
- Need backflow preventors on hose bibs or install sprayer.
- Repair replace cutting boards.
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09/16/2009 | 94 |
| No violation noted during this evaluation. | 11/18/2008 | 71 |
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