- Unapproved containers used for food storage or service.(rice, barbacoa)Ensure containers are made for food contact. Food contact surfaces unsightly (dirty or not clean). Clean food contact surfaces.
- No soap at the hand washing sink. Supply every handwashing sink with soap.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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01/22/2016 | 90 |
- Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 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 using double hand washing. 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.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Hand wash station has no paper towels. Supply every handwashing sink with soap and paper towels.
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09/30/2015 | 81 |
- 1)Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. 2) Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi,vegetables and cooked ready-to-eat food.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- No soap at the hand washing sink. Supply every hand washing sink with soap.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course
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05/26/2015 | 81 |
- Observed employee drinks in drink service line and reach-in cooler. Provide that designated drink area is established.
- Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement. (Containers of flour, batter, and rice)
- Foods not protected by storage in packages, covered containers, etc. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. (uncovered soups next to raw meat in reach-in cooler). Protect food from contamination by storing food in packages, covered containers, or wrappings. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- Refrigerated, ready-to-eat food not properly marked with a use by date.(all cooked foods in walk-in cooler) Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Hand wash station has no paper towels(kitchen). No soap at the hand washing sink.(front) Supply every handwashing sink with soap and paper towels.
- Storing toxic items next food items.(Windex bottle laying on canned soda) Store toxic items away from food and other items needing protection by spacing or partitioning.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC.(Certified food manager off for the day) Provide that another employee Registers and successfully completes a Food Manager Certification course to ensure all shifts has an certified food manager.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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12/15/2014 | 72 |
- ENSURE THAT ALL COOKED FOOD STORED IN COOLERS FOR 24 HOURS OR LONGER HAVE A CONSUME BY DATE LABEL. (NAME OF PRODUCT, DATE COOKED, DATE TO USE BY)
- SANITIZING SOLUTION MUST BE AT 50-100 PPM. (TO STRONG)
- REPAIR LEAK UNDER 3 COMPARTMENT SINK. (LEAKING ON TO CONTAINER)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS, CRACKED PLASTIC CONTAINERS)
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01/10/2014 | 87 |
- 229.166 (g) (1) (A) HWS not provided. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Install a handsink with hot and cold running water for wait staff or remove swing door. Must be installed by next regular inspection-90 days.
- 229.165 (d) (1) (B)free of breaks, cracks.Observed many storage containers and lids with breaks or cracks.Discard all items with breaks and cracks or items not in good condition.
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06/15/2012 | 94 |
- Observed a case of Eggs in Refrigerator 70F and 67F respectively. Red Tagged entire case of Eggs. Ensure Eggs a potentially hazardous food are kept at 45F or below at all times.
- No Certified Food Manager on site at time of inspection. A CFM must be on site at all times, this may require more than one person to be certified. Once course is completed take Certificate to 1901 S.Alamo to the Health Desk and purchase a Metro Health Certificate for $15.45.
- Scissors used to open packages observed to have duct tape holding handle together. Discarded scissors due to inability to sanitize properly. Ensure all utensils are in good condition all times.
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06/15/2011 | 89 |
- Observed employee touch their towel on apron then touch sanitizing towel on counter. Spoke with employee regarding proper procedure for washing their hands. **Discontinue to hang towels on aprons and retrain employees to wash their hands after handling a sanitized towel.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 using double hand washing.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash.
- 229.164 (e) (1) (D) (ii) (III) doc- sanitizer.
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10/28/2010 | 92 |
- Eggs on carton temperature at 66.7F. Discarded Eggs. Ensure all potentially hazardous foods are held to 41F or below.
- Observed waitress chewing gum and another employee did not wash hands after sweeping until reminded by Inspector. COS
- Plastic spray bottle next to microwave not labeled. Ensure all toxic/chemical products are labeled with product name.
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05/03/2010 | 88 |
- Employee found drinking from an open cup while in the food service line. Employee found eating or chewing while in the food service line.
- Label all foods removed from original packaging--spices and bulk food items.
- Discontinue using grocery type bags for food storage. Discontinue storing knives improperly--between equipment is not allowed--recommend using a magnet bar.
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01/21/2010 | 89 |
| No violation noted during this evaluation. | 01/13/2009 | 89 |
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