- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BINS, UTENSIL (CRACKED))
- PROVIDE FOR EMPLOYEES TO WASH HANDS AND CHANGE GLOVES BETWEEN TASK. (CHANGE GLOVES BETWEEN HANDLING FOOD AND WIPING COUNTERS)
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01/11/2016 | 93 |
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND GOOD REPAIR. (ICE MACHINE (INSIDE), UTENSILS, UTENSIL BIN)
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09/24/2015 | 97 |
- PROVIDE FOR TOXIC SPRAY BOTTLES TO BE STORED AWAY FROM FOOD CONTACT SURFACES. (TOXIC SPRAY BOTTLES NEXT TO FOOD PRODUCTS)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXPIRED 5/2015) (ANY QUESTIONS CALL 207-0135)(GO IN PERSON TO 1901 S ALAMO)
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06/24/2015 | 91 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE FOR DISHES AND EQUIPMENT TO BE WASHED PROPERLY. (MECHANICAL DISH MACHINE DOES NOT REACH PROPER TEMPERATURE)
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04/01/2015 | 93 |
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE, UTENSILS, UTENSIL BINS)
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08/14/2014 | 97 |
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found cooked meat in WIC without date labeling. Labels said use first. Labels need discard date.
- Please ensure food contact surfaces of equipment and utensils are clean to sight and touch. All racks used to store clean dishes and utensils should be thoroughly cleaned. Magnetic knife holders should be sanitized.
- Please ensure inside of reach-in-coolers are cleaned and all food debris is removed.
- Please ensure hand sink in upstairs bar area has hot and cold running water. Note: by the end of inspection hot water was repaired.
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09/04/2013 | 89 |
- Ensure all prepared foods are properly labeled with a prep date. (Prepared food found in the walk-in cooler marked "First Use" was not date labeled at time of inspection.)
- Ensure all sinks are being properly used as designated. (Hand sink next to coffee station in kitchen area had dishes in it at time of inspection. Hand sinks must be used for hand washing only.)
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11/28/2012 | 92 |
- Ensure all repackaged or opened foods are properly labeled with the date of repackaging or date opened.
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07/27/2012 | 96 |
- 229.166 (f) (2) (A)HWS>100F. Handwash station in coffee shop does not have hot water at handwash station. All handwash stations must be provided with hot water through a mixing valve of at least 100F.
- 229.168 (d) (2) (C) restricted use pesticide. Unapproved pesticide found in kitchen. Estblishment must not use restricted use pesticides for pest control. Licensed pest control company must be used.
- 229.165 (m) (1) (A)not clean. Ice machine must be cleaned and sanitized so that it is free of mold/mildew. Establishment must clean all shelves where clean wares are stored so that they are free of food debris, dirt.
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01/27/2012 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food and potentially hazardous foods (cooked pasta, macaroni salad) not properly marked with a use by date. 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. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- 229.166 (j) (2) (A)direct connection. Install an air gap of two times the diameter of the drain line between equipment and the sewer line.
- 229.165 (m) (2)non food contact dirty. Shelving units used to store pre-packaged foods, utensils and serving ware (plates, etc.) must be clean and free of dust, dirt and debris. Refrigeration unit in bar area found with accumulated beer in bottom of refrigeration unit. Refrigeration unit must be cleaned. 229.165 (d) (1) (E) (i)not easily cleanable. Knives in bar area found with rust. Rust must be removed or knives replaced. All cutting boards must be easily cleanable and free of deep gouges and grooves. If cutting boards cannot be cleaned properly they must be replaced.
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09/28/2011 | 90 |
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. (Employee stated that they had not plugged in small hot water heater booster used for the breakfest bar on the 1st floor that day.)
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked in 1st floor breakfest bar area. 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.
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02/15/2011 | 93 |
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. KITCHEN: ICE MACHINE (INSIDE), UTENSIL BINS, UTENSILS (TO BE IN GOOD REPAIR).
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06/21/2010 | 97 |
| No violation noted during this evaluation. | 10/27/2008 | 92 |
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