- 229.165 (m) (1) (A)not clean. Clean inside of ice machine.
- 229.165 (m) (1) (A)not clean. Clean soda nozzles.
- 229.165 (n) (1) (D) (vii)utensils in Water. Do not store clean utensils in sitting water. Utensils must be kept clean and dry.
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10/15/2015 | 97 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks behind bar and in kitchen area, must have a lid and straw.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine.
- 229.171(f)permit required. Establishment does not have a copy of their Food license. According to F&E, food license is current.
- Ch 13, Art II, section 13-26 Display permit. Current copy of most recent inspection report must be posted for customer view.
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09/14/2015 | 90 |
- 229.163 (n) (2) (A) closed beverage container. All personal drinks behind bar need to have a lid and straw.
- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of HWS. HWS must be kept empty to allow staff easy access.
- 229.166 (f) (2) (A)HWS>100F. HWS behind grill, hot water not working. Repair HWS, so hot water reaches at least 100F Degrees.
- 229.166 (h) (1) (A)HWS not convenient. Repair broken HWS behind bar.
- 229.167 (p) (11) (C)insects/pests not minimized. Insure you provide proper pest control for gnats. Gnats seen behind bar.
- Establishment must always have at least one person on duty with a Food Maangers Certification.
- 229.165 (n) (1) (D) (vii)utensils in Water. Do not leave utensils in sitting water. Water must be moving, and not stationary. Observed spoon sitting inside bucket of water behind grill.
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05/11/2015 | 80 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw. Also, do not store utensils inside of HWS.
- Remove badly damaged can food items. Observed badly dented can, on shelf.
- 229.166 (i) (5) (A)plumbing repairs by code. Repair HWS behind bar.
- 229.166 (i) (1) (A)HWS not accessible. Do not block access to HWS. Large ladder stored directly infront of HWS, at drink station.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Mildew growing on interior.
- Ch 13, Art II, section 13-26 Display permit. Current copy of inspection report must always be posted for customer view.
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10/14/2014 | 73 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw. Also observed utensils sitting inside of HWS.
- 229.166 (i) (1) (A)HWS not accessible. Repair HWS behind bar.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Clean inside of Ice machine, upper ceiling of unit had dirt buildup. Also observed spoon used to scoop rice, sitting inside container of water. All food utensils must be kept clean and dry.
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03/31/2014 | 84 |
- 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Fish on display case is at 51 degrees.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw. Observed open Monster Energy drink can, in kitchen area.
- 229.166 (c) (3) hot water sufficient. All HWS must have working hot and cold running water. HWS behind bar, water not working.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels. HWS in kitchen does not have papertowels.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Plus, insure that broken ice scoop is disposed of in trash.
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11/05/2013 | 78 |
- 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Raw fish, on prep-line, at 46 degrees. Raw beef, on prep-line at 48 degrees.
- 229.166 (i) (1) (B) HWS improper use. Do not store or keep items inside of handsink. Handsink behind bar, red sanitizing bucket sitting inside sink well. Also insure that all personal drinks in work areas have a proper fitting lid.
- 229.166 (c) (3) hot water sufficient. All handinks must have working hot water. Handsink behind bar, hot water not working.
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07/16/2013 | 87 |
- 229.164 (o) (4) (D) Raw Shell Eggs. All raw shelled eggs must be kept at 45 degrees or colder. Raw shelled eggs on cold unit, were at 50 degrees. Shrimp on cold hold unit, at 46 degrees. (Must be kept at 41 degrees or colder).
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in food prep-area, must have a lid and straw. Plus, do not place buckets inside of handsink well. Sink must be accessible by employees at all times.
- 229.166 (i) (1) (A)HWS not accessible. Repair handsink behind bar counter. Employees must have a handsink in work areas.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.166 (f) (4) air gap 2x. Repair spray nozzle at dish washing area. Spray nozzle should not hang low inside of sink well. Spray nozzle needs to be air gapped at least 2 inches or twice the diameter of pipe.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak under handsink in kitchen area.
- 229.165 (d) (1) (B)free of breaks, cracks. All food contact surfaces need to be kept free of cracks and breaks. Ice bucket was damaged at rim. Management removed ice bucket, to prevent possible contamination. Also insure that interior of ice machine is cleaned, and soda nozzles behind bar also need to be cleaned.
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03/22/2013 | 75 |
- LABEL ALL CHEMICAL BOTTLES WITH NAME OF CONTENTS.
- (1)REPLACE CRACKED PLASTIC LIDS OF DRY FOOD STORAGE BINS. (2) USE ONLY FOOD APPROVED SCOOPS. DO NOT USE SINGLE SERVICE PLASTIC CUPS AS A FOOD SCOOP FOR SUGAR OR OTHER DRY FOOD STORAGE BINS - COS.
- DISPLAY A CURRENT FOOD PERMIT. PERMIT BEING DISPLAYED HAS A 2010 EXPIRATION DATE. NOTE: A REPLACEMENT PERMIT MAY BE OBTAINED FOR A FEE OF $15.45 AT THE HEALTH DEPT. DESK AT 1901 SOUTH ALAMO ST. CORRECT BY NEXT ROUTINE INSPECTION.
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02/14/2012 | 91 |
- 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.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated held in cold hold greater than 24 hours food as specified not date marked using a acceptable method. Date mark refrigerated food held in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days.
- Provide for one Certified Food Manager to be in the establishment when in production and operation.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view. Obtain and post current license.
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04/06/2011 | 83 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, wiping tables, cleaning restrooms) and returning to food prep duties.
- 229.168 (c) (1) toxics stored. Improperly storing toxic chemicals next to food products. keep toxic items away from or below food items.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store items in the following assending order: Poltry(eggs), beef, pork, seafood, and Ready-to -eat vegitables
- Provide for one certified food manager to be in the eslablishment while in operation.
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07/07/2010 | 86 |
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