- 229.167 (p) (5) use of wrong sinks. Towel stored inside hand washing sink. Hand washing sink for washing hands only.
- 229.167 (e) (3) (A) no towels. No towels available at hand washing sink dispenser.
- * 229.163(b) Demonstation of Knowledge. No certified manager o0n duty at time of inspection. One person per shift needs to be certified food manager.
- 229.165 (f) (12) (B)integral thermomter. Need thermometer for Walk-In Cooler.
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01/22/2016 | 87 |
| No violation noted during this evaluation. | 06/16/2015 | 100 |
- 229.167 (e) (3) (A) no towels. Need towels at hand washing sink.
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12/15/2014 | 97 |
- Potentially hazardous foods need to be kept at 41F or less temperature.
- #22-One person per shift needs Food Manager Certification.
- 229.166 (g)- Mop sink hose bib needs a vacuum breaker.
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05/29/2014 | 89 |
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view. MOST RECENT GRADED FOOD ESTABLISHMENT INSPECTION REPORT MUST BE POSTED IN CONSPICUOUS AREA IN CUSTOMER VIEW. 1) Most recent inspection report not located.
- 229.163 (n) (1) eat.drink.smoke..(numerous twist-top soda beveragecontainers located in food preparation-storage areas). 1. (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. 2. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE(NOTE: Twist-top style beverage containers are not authorized) container if the container is handled to prevent contamination of: 1. (1) The EMPLOYEE'S hands; 2. (2) The container; and 3. (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- 229.167 (e) (2) no soap. No soap at the restroom hand sink. Supply every handwashing sink with soap.
- Potentially Hazardous food(all proteins: 39 Lbs (cheese @ 48-50 F) and 10 lbs (chicken wings @ 48-50 F)not at required temperature in cooling unit. Potentially Hazardous foods must be maintained at or below 41°. NOTE: All Time-Temperature abused items condemned and PIC voluntarily destroyed items IAW city ordinance.
- 229.164 (v) (5) foods(#10 can of jalapeno peppers, located on storage rack) - damaged(can was rusty and bulging), etc.. NOTE: Discard can immediately.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using nail brushes. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. NOTE: Provided example to PIC.
- 229.168 (c) (1) toxics stored. Storing toxic items(Spray bottle of Degreaser hanging on ingredient rack)) above food items(variety of spices and ingredients). Store toxic items below and away from food areas, remove all poisonous items from food areas.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- 229.166 (k) (1) (B) Proper waste water disposal. Mop water(Used mop water left from previous day) not disposed of properly.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic food storage containers located in the warewash area. Discard and or replace damaged equipment-supplies.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food(Ingredient refrigeration unit) not cleaned(pooling water inside the unit). Remove food items from pooling water, repair and or replace equipment.
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10/09/2013 | 65 |
- 229.168 (c) (1) toxics stored. Remove all toxic items not related to establishment. Storing toxic items above food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning. ALL TOXIC ITEMS/CLEANERS/NON-FOOD RELATED SOLUTIONS TO BE STORED IN A DESIGNATED AREA AWAY FROM ALL FOOD ITEMS. 1) toxic surface cleaner and window cleaner encountered being stored on shelves next to and above food related ingredients and spices/condiments.
- A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION. 1) No certified food manager on duty at time of inspection
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view. MOST RECENT GRADED FOOD ESTABLISHMENT INSPECTION REPORT MUST BE POSTED IN CONSPICUOUS AREA IN CUSTOMER VIEW. 1) Most recent inspection report not located.
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11/26/2012 | 91 |
- The health department requires that each business that serves open potentially hazardous foods and drinks is required to have one food manager on duty at all times during hours of operation.
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10/26/2011 | 97 |
| No violation noted during this evaluation. | 01/13/2011 | 100 |
| No violation noted during this evaluation. | 03/25/2009 | 94 |
| No violation noted during this evaluation. | 03/18/2008 | 87 |
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