- 229.164 (o) (6) (A) PHF>135. CHICKEN, RIBS AND TURKEY NOT AT PROPER HOLDING TEMPERATURE OF 135F.
- FOOD HANDLERS OBSERVED TO BE CHEWING GUM/CANDY ON SERVING LINE. FOOD HANDLERS MAY NOT EAT, DRINK OR CHEW GUM/CANDY WHILE ENGAGING IN OPEN FOOD HANDLING.
- 229.164 (a) - Honestly presented.OBSERVED AND PULLED OUT A FEATHER FROM A COOKED CHICKEN IN WARMING CABINET. CONTACT VENDOR AND ENSURE ALL PRODUCT IS HONESTLY PRESENTED AND IN FREE FROM FOREIGN OBJECTS WHOLE CHICKEN DISCARDED.
- 229.164 (o) (7) (B) consume by date (pkgd). 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.
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01/29/2016 | 83 |
- MUST LABEL BULK FOOD AS TO CONTENTS AT ALL TIMES.
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09/04/2015 | 96 |
- MUST ESTABLISH AIRGAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.
- MUST OBTAIN A GOOD SUPPLY OF THERMOMETERS (DIGITAL ELECTRIC PREFERRED) TO MONITOR COLD STORED FOOD PRODUCT AND REFRIGERATOR AMBIENT TEMPERATURES ON A FREQUENT BASIS. THIS TO ASSURE THAT STORED POTENTIALLY HAZARDOUS FOODS NEVER GO BELOW 41'F WHILE IN COLD STORAGE.
- SOME REFRIGERATION IN NEED OF SERVICING OR REDISTRIBUTION OF STORED PRODUCTS TO ALLOW FOR MORE EFFICIENT COOLING OF ALL STORED PRODUCTS - THESE MUST NEVER BE TO ABOVE 41'F WHEN HAVING BEEN STORED IN REFRIGERATOR FOR MUCH LONGER THAN FOUR HOURS.
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04/03/2015 | 89 |
- MECHANICAL DISHWASHER NOT SANITIZING - NO READING OBTAINED - MUST SERVICE DISHWASHER IN ORDER THAT IT BE CAPABLE OF SANITIZING BETWEEN 5O PPM AND 100 PPM AT ALL TIMES.
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10/10/2014 | 97 |
- BULK FOOD BIN LIDS NEED CLEANING.
- MECHANICAL DISHWASHER NOT SANITIZING - NO READING OBTAINED AFTER FINAL RINSE - MUST CALL FOR SERVICE BEFORE CONTINUED USE.
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04/22/2014 | 94 |
- MUST LABLE BULK FOOD CONTAINERS AS TO CONTENTS.
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10/21/2013 | 96 |
| No violation noted during this evaluation. | 05/17/2013 | 100 |
| No violation noted during this evaluation. | 01/03/2013 | 100 |
- 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.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clear and sanitize all food contact surfaces.
- Maintain Cold hold items at or below 41 degrees F. Items in told hold units at 63 degrees F. thermometer in refrigeration init read 62 degrees F. Discard off temperature items, and discontinue use of unit until repaired.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Observed container of tomatoes resting on top of lettuce. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Dirh end of scoop large, in potato salad. rpt container, clean and sanitize, store scoop with handle out of product.
- * Provide for one Certified Food Manager to be in the establishment.
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03/01/2012 | 82 |
- 229.166 (f) (4) air gap 2x. PROVIDE PROPER AIR GAP FOR SODA MACHINE.
- PROVIDE 1 ADDITIONAL DRAIN BOARD FOR 3-COMPARTMENT SINK: EITHER AN ATTACHED DRAIN BOARD ON EITHER SIDE OF SINK OR A SHELF ABOVE 3-COMPARTMENT SINK (SECONDARY DRAIN BOARD IS THE ROLLING CART). PLEASE COMPLY BY NEXT ROUTINE INSPECTION.
- 229.165 (g) (1) equipment not sufficent. SMALL COLD-HOLD PREP UNIT WITH TOMATOES, ONION, MAYO, MUSTARD ETC AT 49F. PLEASE ICE DOWN FRESH CUT VEGETABLES, KEEP NO MORE THAN 4 HOURS OR STORE IN OTHER COLD HOLD UNTI. REPAIR/PLACE UNIT.
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09/06/2011 | 85 |
- 229.164 (f) (2) (A) (iv) not covered. BULK SEASONINGS NOT COVERED AND/OR CONTAINERS CRACKED. PROVIDE LIDDED CONTAINERS WITHOUT CRACKS TO PREVENT PESTS/RODENTS FROM CONTAMINATING FOODS. IN KITCHEN AND PIT ROOM.
- PROVIDE DOCUMENTATION OF CERTIFIED FOOD MANAGERS AT ESTABLISHMENT DURING ALL HOURS OF OPERATION. IF ALREADY CERTIFIED, PLEASE OBTAIN HEALTH DEPARMENT'S FOOD MANAGER ID CARD AT 1901 S. ALAMO.
- 229.165 (h) (2)thermometer available. PROVDIE THERMOMETER IN FIRST PREP COOLER TO THE LEFT AS YOU ENTER KITCHEN.
- 229.165 (d) (1) (E) (i)not easily cleanable. LARGE WHITE PREP/CUTTING BOARD LARGE STAINLESS TABLE IS SHOWING WEAR AND SOME LARGE GROOVES. MUST BE SMOOTH, NON-ABSORBANT AND EASILY CLEANABLE. INCLUDES PIT HOUSE.
- Violation Comments: Refrigerated, ready-to-eat foods and potentially hazardous foods not properly marked with a use by date.
- 229.165 (m) (2)non food contact dirty. GREASE BUILD UP ON FLOOR UNDER STOVES/FRY STATION. FLOORS/WALLS/ CEILINGS MUST BE SMOOTH, NON-ABSORBANT AND EASILY CLEANABLE. 229.165 (m) (1) (B)grease and soil accumulation.
- 229.165 (m) (1) (A)not clean. CLEAN FOOD DEBRIS UNDER SERVING LINE EQUIPEMENT.
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12/06/2010 | 83 |
- Food contact surfaces of equipment are not being cleaned every 4 hours. Clean and sanitize potato peeler on wall.
- Refrigerated, ready-to-eat foods and potentially hazardous foods not properly marked with a use by date. (Potato salad, brisket, sausage)
- Using pesticides that are not approved for food establishments, using a household pest spray. Must use an approved pest control spray for commercial kitchens only, no household spray are allowed.
- No Heimlich poster posted.
- Toxic chemicals not used as directed by law. TOWEL SANITIZER TO MAINTAIN A 50-100PPM (PARTS PER MILLION). ONE CAPFULL OF BLEACH PER GALLON OF WATER TO BE USED FOR ALL TOWEL SANITIZING.
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01/13/2010 | 87 |
| No violation noted during this evaluation. | 01/22/2009 | 85 |
| No violation noted during this evaluation. | 02/08/2008 | 94 |
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