- Deli retail refrigerated display case was holding temperature at about 48 degrees F. All phf products were moved immediately to the walk-in cooler until the temperature can be adjusted and verified to hold 41 degrees or below.
- Monitor temperature in the green upright reach in refrigerator if phf products are going to be stored inside for retail sale.
- Date mark all prepared/cooked ready to eat foods stored overnight in cooler.
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10/12/2015 | 91 |
- Make sure all cooked or prepared foods stored overnight inside the large walk-in cooler unit are date mark labeled for proper rotation. Manager explained how only one employee handles the rotation of the foods stored in cooler.
- Make sure a working and easy visable thermometer is available inside the green upright refrigerator unit, located in the back cooking area and one inside the meat market display case, located next to sales counter.
- Need to clean the inside area of the green upright refrigerator/freezer unit in the back cooking area of kitchen.
- Need to also clean the inside area of the small reach-in freezer unit (remove built up ice), located on retail sales floor. This small freezer unit is used to store meat products for the kitchen.
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02/26/2015 | 90 |
| No violation noted during this evaluation. | 10/02/2014 | 100 |
| No violation noted during this evaluation. | 08/22/2013 | 100 |
- 229.164 (f) (2) (A) (iv) not covered.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.
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11/29/2012 | 96 |
- BEEF RIBS IN FREEZER UNCOVERED AND EVIDENCE OF FREEZER BURN. CONDEMNED. ENSURE TO STORE ALL PHF IN FOOD STORAGE BAGS OR CONTAINERS
- 229.165 (m) (1) (A)not clean. CLEAN OUT THROUGHLY SANITIZE INSIDE OF REFRIGERATOR AND MEAT COOLER. REMOVE ALL FOOD RESIDUE AND DEBIS.
- WIPE DOWN AND SANITIZE SURFACES TO COUNTER AREA,SMALL FRYER, AND PLASTIC STORAGE CONTAINERS IN KITCHEN NEXT TO OVEN/GRILL AREA.
- SANITIZE AND STORE UNUSED UTENSILS AND STORAGE CONTAINERS IN THE KITCHEN.REC. STORING ITEMS IN DURABLE PLASTIC BAGS OR IN PLASTIC CONTAINERS WHEN NOT IN USE TO ELIMINATE CONTAMINATION
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06/19/2012 | 93 |
- Open cups of coffee in prep areas of kitchen. All drinks must be have a tight fitting lid and straw.
- 229.164 (o) (7) (C) lunch meat - deli. All PHF must be date marked when opened, prepared or cooked if stored in the cooler for more than 24hrs. Find an alternative method to labeling deli meat stored in the cooler if date marking is feasible.
- 229.165 (m) (1) (A)not clean. Cutting slicing equipement not clean to sight and touch. Observed food reminants on saw portion of slicer. Disesemble slicer and wash and sanitize throughly. Wipe and sanitize counter where slicer is located.
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10/13/2011 | 89 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- Observed pipes connected to mop sink are leaking. Investigate and correct.
- Clean inside both refrigerators and remove old food reminants. Ensure refigerator and freezer are clean to sight and touch.
- No employee with a current Food Certification. Enroll in course and take certificate to the Health Desk at 1901 S.Alamo for an ID card. Cost of ID card is $15.45 cash only.
- 229.164 (r) (1) (A) labeled properly.All bulk prepackaged itemst must remain in package with label. If removed and repackaged a label is required with product name, manufacturer, and ingredients.
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12/02/2010 | 82 |
- Remove from available stock/shelving all unsound foods (brown moldy cheese/rotten fruits)
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact.
- 1.Store all toxics (cleaners) below food items.2. First aid supplies scattered thru out kitchen area---place all first aid items in a kit and store away from food.
- Hand sink has a side clean out that is over flowing into catch bucket.
- Place a thermometer in the reach in cooler at the deli area.
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
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02/23/2010 | 78 |
| No violation noted during this evaluation. | 04/09/2009 | 93 |
| No violation noted during this evaluation. | 05/08/2008 | 84 |
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