- 229.165 (m) (2)non food contact dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. ALL NON-FOOD CONTACT SURFACES OF KITCHEN EQUIPMENT TO BE FREE OF GREASE BUILD UP AND FOOD DEBRIS.
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03/10/2016 | 97 |
- 229.165 (m) (2)non food contact dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. ALL EQUIPMENT TO BE CLEAN AND FREE OF GREASE BUILD-UP. OBSERVED ALOT OF EQUIPMENT WITH GREASE AND FOOD DEBRIS BUILT UP.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. OBSERVED AN EMPLOYEE WASH HANDS BUT NOT FOR 15-20 SECONDS.
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11/12/2015 | 93 |
- 229.165 (m) (2)non food contact dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. ALL EQUIPMENT TO BE CLEAN AND FREE OF GREASE BUILD-UP.
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05/18/2015 | 97 |
- 229.165 (m) (2)non food contact dirty. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units. CLEAN ALL EQUIPMENT FREE FROM GREASE AND FOOD DEBRI BUILD UP. (FRYERS/GRILL/PREP AREAS).
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. INSPECTOR FOUND A CUP UNPROTECTED IN THE WORK AREA IN BACK. ALL EMPLOYEE DRINKS SHALL BE IN A COVERED PROTECTED CUP WITH A STRAW.
- 229.165 (h) (2)thermometer available. Provide thermometer in ALL REACH in cooler. ALL COOLERS TO HAVE A THERMOMETER AVAILABLE. (CORRECTED ON SITE)
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12/12/2014 | 90 |
- FLOOR DRAIN IS BACKING UP ON FLOOR IN DISHWASHER AREA. DRAIN TO BE REPAIR SO THAT NO DIRTY WATER IS BACKING UP INTO THE ESTABLISHMENT.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. FRYER CONTAINERS TO BE FREE OF BUILD-UP GREASE ON EDGES.
- 229.165 (m) (2)non food contact dirty. CLEAN AND SANITIZE ALL EQUIPMENT FREE FROM FOOD DEBRIS AND BUILD-UP (SIDES OF EQUIPMENT, COOLER DOORS & DOOR HANDLES, ETC.).
- 229.167 (p) (5) use of wrong sinks. Use this sink is for handwashing only. DISCONTINUE USING HANDWASHING SINK TO WET RAGS OR STORE SCOURING PADS OR OTHER ITEMS.
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07/01/2014 | 89 |
- Need to get outside grease container emptied out and clean around it and dumpster.
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03/21/2013 | 97 |
- 229.166 (g) (4) (B)back flow preventer. Observed mop sink with a hose attached and no back flow preventer. Attach a back flow preventer.
- 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. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- 229.165 (h) (2)thermometer available. Observed a thermometer missing in the reach in cooler. Provide thermometer in reach in cooler.
- 229.165 (m) (1) (A)not clean. 229.165 (m) (1) (B)grease and soil accumulation. Observed needing to clean between the equipment. Cleaning needed on all floors, ceiling tiles and ceiling vents. All equipement needs to be cleaned.
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01/25/2013 | 87 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed pasta noodles, spagetti meat sauce, chili and marinara that were expired from the date marking. 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. Observed no paper towel at hand sink for the wait staff. Supply the handwash station with individual disposable towels.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed eggs above cooked meats, raw meat and chicken. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
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01/05/2012 | 89 |
- open employee drinks in food prep area
- potentially hazardous items left in cooler longer than a 24hr period missing use by date labels
- ants found along wall in dry storge room
- 1. clean utensils stored in unclean bin 2. mold buildup inside interior of ice machine
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09/03/2010 | 86 |
- Provide for establishment to be insects free at all times. Establishment should implement further measures to control gnats (cleaning floors, cleaning equipment on a regular basis, cleaning floor drains, etc...)
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03/25/2010 | 97 |
- Please provide a backflow preventer on the mop sink in the kitchen area.
- Please provide for all food contact surfaces to be clean and sanitized.(Ice Scoop in kitchen area not in a easily cleanable smooth contact surface, under the tea dispenser.)
- Please provide all food contact sufaces to be clean and sanitized.(Knife in salad prep area held between the wall and table.)
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01/29/2010 | 94 |
| No violation noted during this evaluation. | 12/08/2009 | 100 |
| No violation noted during this evaluation. | 08/29/2008 | 81 |
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