| No violation noted during this evaluation. | 01/14/2016 | 100 |
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. Supply each handwash station with individual disposable paper towels.
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08/24/2015 | 97 |
- 229.163 (h) (1) after touching body. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after touching bare human body parts other than clean hands and clean, exposed portions of arms INSPECTOR WITNESSED EMPLOYEE TOUCH FACE, UNIFORM, AND HAIR WHILE WRAPPING CLEAN DINNER WARE IN CLEAN COTTON KNAPKINS.
- 229.163 (n) (2) (A) closed beverage container. Food employee drinking from a closed beverage container in a contaminating manner. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. AT TIME OF INSPECTION, INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE/COOK WHILE ON BREAK, OBTAIN A BEVERAGE FROM THE SELF SERVICE DISPENSOR. USED AN UNCOVERED PLASTIC GLASS AND RETURNED TO THE FOOD SERVICE AREA WHILE DRINKING BEVERAGE. EMPLOYEES MUST HAVE A DESIGNATED AREA AWAY FROM FOOD PREPARATION AND FOOD SERVICE AREAS WHERE BREAKS ARE TAKEN. DRINKS MUST BE IN CLOSED BEVERAGE CONTAINERS.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- 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. DATE/DAY STAMPS MUST INCLUDE THE DATE THAT PRODUCT WAS PREPARED AND THE DATE THE PRODUCT MUST USED BY AND DISPOSED.
- * 229.163(b) Demonstation of Knowledge. Violation Codes (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: (A) describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (B) explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (C) describing the symptoms associated with the diseases that are transmissible through food; (D) explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (F) stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (G) stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) describing the relationship between the prevention of foodborne illness and the management and control of the following: (i) cross contamination; (ii) hand contact with ready-to-eat foods; (iii) handwashing; and (iv) maintaining the food establishment in a clean condition and in good repair; (I) explaining the relationship between food safety and providing equipment that is: (i) sufficient in number and capacity; and (ii) properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) identifying the source of water used and measures taken to ensure thatit remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) identifying poisonous and toxic materials in the food establishmentand the procedures necessary to ensure that they are safely stored, dispensed, used, and disposedof according to law; (M) identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with therequirements of these rules; (N) explaining the details of how the person in charge and food employeescomply with the HACCP plan if a plan is required by the law, these rules, or an agreementbetween the regulatory authority and the establishment; and (O) explaining the responsibilities, rights, and authorities assigned by these rules to the: (i) food employee; ii) person in charge; and (iii) regulatory authority
- 229.165 (m) (1) (A)not clean. Food contact equipment must be in good repair. Equipment used in storing food not cleaned. INSPECTOR FOUND DRY INGREDIENTS' STORAGE BINS AND DISPENSING UTENSILS UNCLEAN WITH FOOD/DEBRIS BUILD-UP ON FOOD CONTACT SURFACES.
- 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. NO CERTIFIED FOOD MANAGER ON DUTY AT TIME OF INSPECTION
- 229.163 (n) (1) eat.drink.smoke. Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur. EMPLOYEE FOUND EATING ON SAME TABLE THAT WAS BEING UTILIZED FOR THE WRAPPING OF CLEAN CUSTOMER DINNER WARE.
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06/15/2015 | 75 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Post most recent graded inspection report in customer view.
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10/14/2014 | 93 |
- COLD HOLD FOOD ITEMS (COOKED SHRIMP, FRIED SHRIMP, DICED COOKED PORK, ETC) BEING HELP IN COLD HOLD UNIT READ AT 54 DEGREES. EMPLOYEES SHOULD STORED FOOD ON ICE, IF UNIT IS NOT WORKING PROPERLY, AND UNIT SHOULD BE REPAIRED TO BE ABLE TO HOLD COLD HOLD FOODS AT 41 DEGREES AND BELOW.
- OBSERVED A SILVER METAL SCRUBBER IN HAND SINK AT BEGINNING OF INSPECTION. ENSURE THAT HAND SINKS ARE ONLY USED FOR HAND WASHING PURPOSES.
- OBSERVED PERSONAL BEVERAGES (CUPS, MUGS, POWERADE BOTTLES) BEING STORED ON RACKS WITH FOOD, ON TOP OF COLD HOLD UNITS. ENSURE THAT ALL PERSONAL BEVERAGES ARE STORED IN A CUP, WITH A LID AND A STRAW TO PREVENT CROSS CONTAMINATION. ALL PERSONAL ITEMS/BEVERAGES SHOULD BE STORED AWAY IN A DESIGNATED AREA FROM ALL FOOD AND FOOD CONTACT SURFACES TO PREVENT CROSS CONTAMINATION.
- OBSERVED DENTED CANS IN BACK FOOD STORAGE AREA. ANY DENTED CANS SHOULD BE DISCARDED AND SHOULD NOT BE USED FOR SERVICE TO CUSTOMERS. ENSURE ALL FOOD (CANNED AND UNCANNED) ARE IN SOUND CONDITION AND FREE OF DENTS.
- OBSERVED CHICKEN NUGGETS, FRIED SHRIMP, EGG ROLLS BEING STORED ON PREP AREAS. TEMPERATURES READ AT 54, 76, ETC. EMPLOYEES STATED FOOD WAS PREPARED PREVIOUS DAY, THEN STORED IN WALK IN COOLER, THEN FRIED RIGHT BEFORE BEING SERVED. ENSURE THAT IF FOOD IS USED UNDER TIME CONSTRAINTS, ENSURE THAT THERE IS A LOG THAT IS KEPT IN ORDER TO MONITOR PROPERLY WHEN FOOD SHOULD BE REPLACED AND FILLED WITH NEW STOCKS.
- OBSERVED COLD HOLD UNIT TO READ AT 60 DEGREES. ENSURE THAT ALL COLD HOLD UNITS BEING USED ARE WORKING PROPERLY AND ARE ABLE TO MAINTAIN COLD HOLD FOOD STORAGE AT 41 DEGREES AND BELOW.
- OBSERVED EMPLOYEE WASHING LARGE PANS. THREE COMPARTMENT SINK WAS NOT PROPERLY SET UP. ENSURE TO PERFORM THE FOLLOWING WARE WASHIGN PROCEDURES TO ENSURE PROPER WASHING AND SANITIZING: 1) WASH (SOAP AND WATER) 2) RINSE (WATER) 3) SANITIZE (BLEACH WATER @ 50-100PPM OR QUAT AMMONIUM SOLUTION @ 200-400PPM) CONTACT SHOULD BE FOR A MINIMUM OF 30 SECONDS. ENSURE THAT DISHES ARE AIR DRIED PRIOR TO STORING THEM AWAY IN ORDER TO PREVENT POOLING WATER.
- THERMOMETER AT WALK IN COOLER APPEARED TO BE OFF TEMPERATURE. OUTSIDE INSTALLED THERMOMETER READ AT 50 DEGREES YET FOOD INSIDE WAS AT 41 DEGREES AND BELOW. ENSURE TO PROVIDE PROPERLY CALIBRATED THERMOMETERS TO ENSURE PROPER MONITORING OF TEMPERATURES.
- OBSERVED MOLD/BLACK BUILDUP ON PANEL OF ICE MACHINE. ENSURE TO PROPERLY CLEAN AND SANITIZE PANEL TO PREVENT CROSS CONTAMINATION OF ICE.
- OBSERVED CLOTH HAND TOWELS BEING USED THROUGOUT KITCHEN TO BE STORED UNDER DISHES, NEAR COLD HOLD UNIT; OBSERVED TOWELS TO BE USED TO WIPE DOWN EQUIPMENT, ETC. IF TOWELS ARE TO BE USED, ENSURE THAT TOWELS ARE IMMEDIATELY STORED IN SANITIZING SOLUTION TO PREVENT CONTAMINATION AND BACTERIAL GROWTH.
- OBSERVED CLEAN DISHES ON RACKS TO HAVE POOLING WATER AND FOOD DEBRIS IN THEM. ENSURE TO PROPERLY CLEAN AND SANITIZE ALL DISH WARE BEING STORED ON CLEAN RACK. ALL CLEAN DISHES SHOULD BE FREE OF POOLING WATER AND FOOD DEBRIS.
- OBSERVED GASKETS IN COLD HOLD REFRIGERATION UNITS TO BE FULL OF GRIME AND FOOD DEBRIS. ENSURE TO THOROUGHLY CLEAN ALL UNITS TO ENSURE NO CROSS CONTAMINATION.
- OBSERVED EMPLOYEE DRINKING FROM BOTTLE IN KITCHEN AND THEN PROCEED TO CONTINUE COOKING AND PREPARING FOOD.
- OBSERVED WHITE PAPER LIKE PRODUCT ON HANDLES OF FRY PANS, ENSURE THAT ALL SURFACES ARE SMOOTH, EASILY CLEANABLE AND NON ABSORBENT.
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08/26/2013 | 71 |
- observed chicken nuggets being stored in bins on rack in back of kitchen. Employees stated food had been sitting there for 2 hours and 10 minutes. Ensure to follow proper cooling process as follows: food must be lowered to a temperature of 70 degrees within a maximum of 2 hours, followed by lowering food temp to 41 within the next 4 hours.
- fried shrimp was observed to be at 78 degrees. When asked, employees could not determine the amount of time it had been cooling. Ensure to follow proper cooling temperatures, as stated above. Shrimp was immediately fried for service.
- observed employee prepare egg rolls, touch, answer and talk on cell phone, and continue preparing food. Ensure to wash hands in between tasks to prevent contamination. Gloves should be switched when changing tasks and hands washed.
- observed personal beverages on prep table in back of kitchen near back ice machine. Ensure to store all personal beverages in an area secluded and away from food and food contact items to prevent cross contamination.
- observed cooked egg rolls, chicken nuggets, crab rangoons in refrigerator that had been made one day prior. Ensure to date mark all foods, if being stored more than 24 hours. Food should have expiration date marking with day of preparation counting as day 1.
- observed trays being stored at hand sink in front by waitress station. Ensure all hand sinks are used only for hand washing. Should be easily accessible at all times.
- observed bottle of aloe vera stored in container above prep table in back of kitchen. Ensure all toxic chemicals are stored in an area specified for toxics to prevent cross contamination.
- observed towels being used to wipe down prep/cooking surfaces and then used to wipe down pans being used to cook foods. Ensure proper use of sanitizing solution where towels should be stored.
- observed bins holding cleaned dishes, to be full of debris and buildup. Several dishes were dirty. Ensure all food contact surfaces are clean and free of debris. Should be smooth, easily cleanable and non absorbent.
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04/11/2013 | 74 |
- 229.163 (h) (8) before gloves. ENSURE TO WASH HANDS WITH SOAP AND WATER PRIOR TO DONNING CLEAN GLOVES.
- ENSURE TO KEEP ALL EMPLOYEE DRINKS AWAY FROM FOOD CONTACT SURFACES AND FOOD PREPARATION AREAS.
- ENSURE TO WEAR PHYSICAL BARRIERS WHEN HANDLING READY TO EAT FOODS.
- 229.167 (f) (2)toilet tissue. No toilet tissue available in the _EMPLOYEE restroom. Supply each restroom and toilet with toilet tissue.
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11/05/2012 | 85 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Ensure that all handwash stations have paper towels available.
- 229.165 (h) (2)thermometer available. Cooking without a temperature measuring device. Cooking without a thin probe thermometer. Have a readily accessible thermometer. Install thermometers in all reach in coolers for proper temperature control.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.
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07/05/2012 | 78 |
- There was an open drink cup in the kitchen.Need to have drinks in a cup with a lid and straw.
- There are no paper towels at the hand washing sink.(bar sink) Supply each handwash station with individual disposable paper towels.
- All mechanical ware washing machine temperature(s) not at 180°F.
- There are some chipped plates. Need to replace any chipped plates.
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08/17/2011 | 87 |
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