- 228.65(a)(2) (2015) Food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatuals, tongs, single use gove or dispensing equipment.
- 229.164 (o) (6) (A) PHF>135. Grilled chicken not at proper holding temperature of 135F or above in hot hold.
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01/07/2016 | 91 |
- 229.168 (b) working container not labeled. Plastic spray bottle with bleach was not labeled. Ensure all working plastic spray bottles are labeled with product/toxic name.
- 229.165 (h) (2)thermometer available. Provide thermometer in condiment cooler.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged,cracked plastic food storage containers and cutting board not in good repair. All food contact surfaces must be in good condition.
- 229.165 (m) (1) (A)not clean. Clean and santize inside of refrigerators.
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09/24/2015 | 91 |
- Potentially Hazardous food not at required temperature in cooling unit. Have small cooling serviced, potentially hazardous foods must be stored at 41F or below. Potentially hazardous foods at improper temperature of 50-55F. Keep service documentation.
- 229.167 (p) (5) improper use of sinks. Observed plastic pitchers in bar handsink. Hand sink is for handwashing only.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- 229.165 (l) (1) (B)not calibrated. Ensure thermometer is properly calibrated every day for service and for monitoring temperatures.
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05/19/2015 | 84 |
- 229.165 (l) (1) (B)not calibrated. Chef used thermometer that had not been calibrated or was not working properly to check temperature of beef fajitas after reheating. Consider a digital thermometer if applicable.
- * 229.164 (k) (1) (A) (i) (II) Meat. Beef & Chicken Fajitas not cooked properly prior to placing in "holding" (not holding temperature). No additional measures/time/temperature taken by establishment. Cook intact fish, meat, and pork to at least 145ºF for 15 seconds.
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12/02/2014 | 92 |
- Food handlers can utilize utensils,gloves or use two additional barriers (double handwashing,handsanitizer,and documentation) when handling ready to eat foods.
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06/20/2014 | 96 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed cooked food, raw beef and tortillas in the same container in the cold hold pull out drawer.
- 229.164 (o) (9) (A) (i) Time Only.Enchiladas on prep area not using temperature as control- with no written records. If potentially hazardous foods are held for Time only must document and time and discard after 4 hrs.
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11/18/2013 | 92 |
- 229.163 (f) (2) (C) drying hands. Food Handler did properly dry their hands.
- All personal items, phones and personal drinks must be placed separately away from food prep areas.
- All food handlers must utilize a 2nd barrier when handling ready to eat food items such as gloves or handsanitizer.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.
- Observed potentially hazardous foods with expired dates. Reminder all potentially hazardous foods can be held for a maximum of 7 days.
- Standing water observed in walk in cooler.Investigate and correct.
- Cutting boards must in good repair, observed dicoloration and gouges in the cutting boards. Clean ovens and remove grease accumulation on small reach in cooler that no longer works.
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06/11/2013 | 74 |
- 229.164 (f) (2) (A) (iv) not covered.(Ensure all food items in walk-in cooler and cold hold units remain covered at all times)
- Observed in use dirty knife placed on a Magnetic holding rack with clean knives.
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10/03/2012 | 93 |
- All items in reach-in cooler temping 48 to 61 degrees F. Thermometer hanging in unit reads 60 degrees F. All food items have been in reach-in less than 2 hours. Employee turned thermostat down and will temp before leaving. If cooling has not begun will move all items to walk-in and call for repair.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Do not store eggs on top of fish, chicken on top of beef. Will provide a sheet showing proper cooler arrangement. Ensure all food items in walk-in cooler remain covered at all times.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels at bar. This is a repeat violation. Ensure that an area near the sink in the bar is stocked with paper towels at all times.
- 229.168 (b) working container not labeled. Make sure that all spray bottles are labeled with contents and stored away from food prep areas and not hung on hoses for soda fountain boxes.
- 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.
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02/21/2012 | 82 |
- Employee did not wash hands before donning gloves for working with food.
- Discontinue stored food in bags that arent approved for food use.
- Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. There is no backflow preventer present.
- No soap at the hand washing sink. Hand wash station has no paper towels (bar Area)
- ONE MANAGER MUST BE FOOD MANAGER CERTIFIED IN EVERY SHIFT.
- cooler without a permanently affixed thermometer.
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09/12/2011 | 79 |
- GENERAL CLEANING INSIDE OF ICE MACHINE.
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03/03/2011 | 97 |
- LABEL ALL CHEMICAL SPRAY BOTTLES.- CORRECTED ON SITE.
- USE FOOD APPROVED FOOD SCOOPS WITH HANDLES FOR THE DRY STORAGE BINS. DO NOT USE STYROFOAM CUPS. - CORRECTED ON SITE.
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04/21/2010 | 94 |
| No violation noted during this evaluation. | 02/04/2009 | 100 |
| No violation noted during this evaluation. | 03/26/2008 | 100 |
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