| No violation noted during this evaluation. | 02/23/2016 | 100 |
- Prepackaged omlets and rice were left out on the shelves with no time or temperature control for safety. Food that uses time as control for safety must be cooled from 135 °F to 70 °F within two hours, and labeled with a discard time 6 hours from when the internal temperature fell below 135 °F.
- There is no hot water in the main restrooms. Use the restrooms in the restaurant portion of the establishment until hot water is restored.
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11/05/2015 | 92 |
- 229.164 (r) (1) (B) (i) common name. Label information with the common name of the food, or absent a common name, an adequately descriptive identity statement. 229.164 (r) (1) (B) (iv) manufacturer info. Label information without the name and place of business of the manufacturer, packer, or distributor.
- Provide handwash sink in order to continue food prep in rear area.
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09/08/2015 | 93 |
- Restaurant hand sink had bowl inside the sink. Ensure the hand sink is always free and clear.
- 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.
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12/08/2014 | 93 |
- Observed sushi rolls and corn packaged by establishment missing labels. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
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03/24/2014 | 96 |
- 229.163 (n) (2) (B) contaminated container. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply every handwashing sink with soap.
- Ch 13, Art II, section 13-26 Display permit.
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06/20/2013 | 90 |
- Food packages must be labeled as specified in law. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Establishment does not have a HACCP plan as required for some PHF's and/or No written procedures maintained at establishment for time as a public health control.
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03/26/2012 | 92 |
- Using pesticides that are not approved for food establishments, not using licensed pest control company. INSPECTOR FOUND 2 CANS OF RAID UNDER HANDSINK. IF USED FOR OUTSIDE THEN THEY MUST BE STORED AWAY FROM FOOD PREP AREAS.
- Hand wash station has no paper towels. Repair towel system so that clean towels are available to users. NO PAPERTOWELS AT HAND WASHING STATION.
- INSPECTOR FOUND LADY ASLEEP IN KITCHEN/STORAGE AREA. ALL SLEEPING QUARTERS MUST BE CLOSED OFF FROM KITCHEN/STORAGE AREAS.
- Label is absent and descriptive statement. IN STORAGE ARE LABEL ALL CONTAINERS WITH CONTENTS (ie: sugar, corn starch, flour).
- ALL PERSONAL CLOTHING ITEMS TO BE IN A DESIGNATED AREA AWAY FROM FOOD PREP AND STORAGE AREAS (ie: shoes).
- Evidence of insects observed. Eliminate the presence of insects by using any approved means. INSPECTOR FOUND FLY'S IN SCREENED IN POURCH & KITCHEN WHERE KEM CHEE IS PREPARED.
- Provide adequate refrigeration. TWO COOLERS NOT WORKING. TOFU COOLER AT 58F & OTHER REACH IN COOLER AT 50F. HAVE REFRIGERATION GUY COME AND CHECK ON TEMPERATURES. FOOD TO BE THROWN OUT TOMORROW IF NOT DONE VOLUNTARILY.
- LABEL ALL PRODUCT ON FLOOR AND IN COOLERS. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
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06/22/2010 | 80 |
| No violation noted during this evaluation. | 11/06/2008 | 84 |
| No violation noted during this evaluation. | 10/09/2007 | 100 |
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