- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Clean the condiment container nozzles.
- Someone one duty needs to have the food mgr certification.
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02/22/2016 | 91 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Someone on duty needs to have the food mgr certification.
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06/16/2015 | 94 |
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart.
- Clean the inside panel area of the ice machine.
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01/05/2015 | 94 |
- post current food license in public view.
- Clean around the grease and dumpster areas.
- Dishwasher was not dispensing sanitizer.(corrected)
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06/03/2014 | 91 |
- Observe raw meat patties and chicken breast that was at a temperature above 41 degrees F. Ensure that potentially hazardous foods are cold-held at a temperature of at least 41 degrees F.
- Documentation of a present certified food manager was not evident. According to the city ordinance, 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.
- Thermometers were not seen the small meat cooler next to the grill and a thermometer was not seen where the chicken tenders are stored. Ensure that thermometers are placed in all coolers that store potentially hazardous foods
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12/17/2013 | 89 |
- Food manager was not present during time of the inspection. A food manager must be present at all times during business hours and/or when food is being prepared.
- Most current inspection report was not posted. Observed a inspection report from 2010.
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05/30/2013 | 94 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS)
- PROVIDE FOR CANNED GOODS TO BE IN SOUND CONDITION. (DENTED CANS)
- PROVIDE FOR TOXIC CHEMICAL SPRAY BOTTLES TO BE STORED AWAY FROM FOOD CONTACT SURFACES.
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04/24/2012 | 89 |
- ENSURE EMPLOYEES WASH HANDS PROPERLY FOR 20 SECONDS UNDER RUNNING WARM WATER USING SOAP AND DRYING HANDS WITH A DISPOSABLE TOWEL. EMPLOYEES SHOULD WASH HANDS WHEN SWITCHING TASK, WHEN HANDS ARE SOILED...ETC. GLOVES ARE NOT A SUBSTITUTE FOR HAND WASHING.
- ENSURE ALL PERSONAL DRINKS ARE STORED IN A DESIGNATED AREA FOR PERSONAL USE. PERSONAL WATER BOTTLE STORED IN OPEN TOP REACH IN COOLER.
- ENSURE WARE WASHING MACHINE IS SANITIZING AT ALL TIMES. SANITIZER SHOULD REMAIN BETWEEN 50-100 PPM. CURRENTLY WARE WASHING MACHINE IS NOT SANITIZING.
- ENSURE PROPER WARE WASHING PROCEDURES ARE FOLLOW AT THREE COMPARTMENT SINK. ALL ITEMS SHOULD BE WASHED, RINSED AND SANITIZED.
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09/14/2010 | 89 |
- Please ensure potentially hazardous foods are held at 41 degrees F or below. Found yellow cheese in a container on preparation table above 41 degrees.
- Please ensure handsinks are only used for handwashing. Found kitchen utensils in basin of front handsink.
- Please ensure proper storage of toxic items. Found unlabeled cleaning solution stored above food contact surfaces in warewashing area. Please store toxic items in designated area.
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03/08/2010 | 88 |
- Found rim dented cans and food particulate build-up on cans.
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12/03/2009 | 96 |
| No violation noted during this evaluation. | 05/15/2009 | 90 |
| No violation noted during this evaluation. | 01/13/2009 | 86 |
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