- FOOD MANAGER CERTIFICATON EXPIRED LESS THAN A MONTH AGO. IS AWARE AND IS IN THE PROCESS OF REGISTERING FOR AN ONLINE COURSE
- 229.165 (m) (2)non food contact dirty.OBSERVED DRIED BLOOD FROM MEATS ON BOTTOM OF DOUBLE DOOR REFRIGERATOR WITH A TOWEL TO SOAK IT UP, CLEAN AND SANITIZE
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03/22/2016 | 94 |
- SLIGHT MOLD BUILD-UP IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY TO PREVENT BUILD-UP.
- POSTED FOOD ESTABLISHMENT PERMIT EXPIRED 5/2015. Ch 13, Art II, section 13-26 Display permit.
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11/06/2015 | 94 |
- 229.163 (n) (2) (A) closed beverage container.DRINKS MUST HAVE A LID AND STRAW IF ABOVE FOODS/FOOD PREP/FOOD STORAGE OR MOVE TO A DESIGNATED LOCATION AWAY FROM THE AFOREMENTIONED
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07/22/2015 | 96 |
| No violation noted during this evaluation. | 03/17/2015 | 100 |
- 229.167 (e) (3) (A) no towels.
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10/24/2014 | 97 |
- SMALL REFRIGERTAED PREP UNIT IN MIDDLE OF KITCHEN AT 54F. NEAR STOVE AND OPENED CONSTANTLY. WILL CHECK BACK ON MONDAY MORNING
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06/13/2014 | 95 |
| No violation noted during this evaluation. | 02/11/2014 | 100 |
- 229.165 (r) (3) (D)no sanitization. MECHANICAL DISHWASHER IS BEING REPLACED BECAUSE NOT WORKING WELL. ESTABLISHMENT IS WASHING AND RINSING IN 3-COMPARTMENT SINK AND SANITIZING IN MECHANCIAL DISHWASHER WHERE NEITHER REACHED, EITHER USE HEAT SANITIZATION AT MINIMUM OF 180F OR USE CHLROINE AT 50-100PPM OR USE 3RD COMPLARTMENT FOR CHEMICAL SANITIZER.
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09/30/2013 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared).
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04/09/2013 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared). 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, based on the temperature and time combinations specified.
- 229.167 (e) (3) (A) no towels. need towels at hand sinks.
- sani 229.165 (r) (3) (D)no sanitization.
- need back flow preventor on back sink by ice machine., Need to make the sprayers hang where it does not fall below the top of the sink edge, in kitchen 3 compartment sink area.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. Need thermometer in refrigerators. Need a thin probed thermometer, a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
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08/27/2012 | 84 |
- 229.164 (o) (7) (A) consume by date (prepared). 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, based on the temperature and time combinations specified.
- 229.168 (d) (2) (A) (i) use toxics according to law. ALL SPRAY BOTTLES MUST BE LABELED WITH IT'S CONTENTS. INSECTICIDES ONLY APPROVED FOR FOOD ESTABLISHMENTS ARE TO BE USED, CONSULT YOUR PEST CONTROL OFFICER.
- 229.165 (r) (3) (D)no sanitization. THE DISHWASHER IS NOT SANITIZING WITH STRONG ENOUGH CHEMICAL MIXTURE.
- THE SPRAYERS HEAD/NOZZEL CANNOT BE BELOW THE FLOOD RIM LEVEL OF THE SINK. MOPP SINK AND DISHWASH SINK. THE ICE MACHINE NEEDS TO HAVE AN AIR GAP ON THE DRAIN WHERE IT ENTERS THE DRAIN PIPE GOING TO THE SEWER TUBE, AND THERE SHOULD BE TWO SEPERATE LINES, ONE FROM THE ICE MAKER AND ONE FROM RTHE ICE BIN.
- 229.165 (d) (1) (E) (i)not easily cleanable. THE CUTTING BOARD NEEDS TO BE REPLACED WHEN IT GETS DEEP CUT MARKS IN IT THAT CANNOT BE CLEANED.
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09/28/2011 | 84 |
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. OR ADJUST PROCEDURES THAT ALLOW NO BARE HAND CONTACT WITH READY TO EAT FOODS.
- 229.164 (p) (1) (D) ROP variance. IF YOU ARE GOING TO COOK/COOL/AND PROCESS PRODUCT AND PLACE IN AN OXYGEN FREE ENVIRONENT YOU MUST FOLLOW CERTIAN PACKAGING PROCEDURES THAT INCLUDE A HAZARDOUS ANALYSIS CRITICAL CONTROL POINT PLAN. REFER TO TEXAS FOOD ESTABLISHMENT RULES FOR GUIDANCE. PLEASE DO NOT USE THIS PROCESS UNTIL YOU COME INTO COMPLIANCE.
- 229.166 (i) (1) (A)HWS not accessible.
- 229.165 (d) (1) (E) (i)not easily cleanable. REPLACE OR CLEAN CUTTING BOARDS IF THEY BECOME SCORRED AND DIRTY AND CANNOT BE CLEANED TO STANDARD.
- 229.166 (j) (2) (A)direct connection. NEED BACK FLOW PREVENTION DEVICES ON FAUCETS AND THE SPRAYERS NEED TO BE HELD ABOVE THE FLOOD RIM LEVEL OF THE SINKS.
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01/06/2011 | 80 |
- Provide for all employees personal items to be in a designated area outside of the kitchen/food prep areas.
- Provide for foods in coolers lasting over 24hrs. to be labeled with a consume by date.
- Provide for handwashing sink to work properly. Handsink must be installed and work to manufactures specifications. Hot water not working properly.
- Provide for an employee on site to have the food managers certification.
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02/22/2010 | 86 |
- Provide for employees to wash hands properly under running warm water for 20 second using soap and drying hands with a disposable towel. Employees switching task & coughing in hands and not performing handwashing.
- Provide for employees to discontinue using towels to wipe hands. Employees should be performing proper handwashing procedures and using a disposable towel to dry hands.
- Provide for all food lasting over 24hrs to be labeled with a consume-by-date. Manager states food doesnt last beyond 2 days (48hrs).
- Provide for hand sink to be equipped with soap and disposable towels at all times. Did not have towels at time of inspection.
- Provide for all toxic item bottles to be labeled with substance name and stored away from food and food contact surfaces.
- Provide for employee on site to have the food managers certification course. Keep required health department ID on site for verification. Obtain required ID from 1901 S.Alamo.
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12/15/2009 | 79 |
| No violation noted during this evaluation. | 08/26/2008 | 84 |
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