- 229.166 (i) (1) (B) HWS improper use. Observed sanitizing rag and pencil store in hand washing sink. A hand washing facility may not be used for purposes other than hand washing.
- 229.165 (g) (1) equipment not properly working. Observed condiment cold hold unit maintaining an ambient temp of 55 degrees F. This cold hold unit may not be used to hold PHF for more than 4 hours. This unit must be repaired and maintain an ambient temperature 41 degrees or below before phf is stored in here for more than 4 hours.
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11/23/2015 | 93 |
- 229.163 (n) (1) eat.drink.smoke.(n) (2) (A) closed beverage container. Observed employee's beverage (open Monster can) stored on shelf above ready-to-eat foods in walk-in cooler. An employee must 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 cannot result.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Observed "in-use" utensils stored in crack between cold-hold unit and table. Ensure all "in-use" utensils are stored properly.
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07/29/2015 | 92 |
- 229.165 (m) (1) (B)grease and soil accumulation. CLEAN AND SANITIZE FLOORS UNDER PREP TABLES/FRYERS/STOVES, SHELVING UNDER EQUIPEMENT, GROVES/BASE OF REFRIGERATED DRAWERS AND GROVES/BASE OF BUN PROOFING/OVEN AND SIDES OF EQUIPEMENT ETC... LOTS OF FOOD/GREASE/LIQUIED DEBRIS THAT CREATES FOOD SOURCE FOR PESTS/RODENTS.
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03/30/2015 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Observed degreaser bottles in kitchen hand wash sink. Ensure this sink is used for hand washing only and store cleaners where they belong.
- 229.167 (e) (2) no soap. No soap at either kitchen hand washing sink. Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Hand wash station paper towel dispenser is not working, missing batteries. Repair towel system so that clean towels are available to users.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored.Observed degreaser bottles stored in hand sink. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.165 (q)food contact not sanitized.Observed potato and onion slice not being sanitized correctly. Ensure slicer is sanitized as discussed.
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01/29/2015 | 87 |
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- Food(bulk sugar) contaminated by being portioned from a bulk container placed on the floor, using a single-use styrofoam cup. Protect food from contamination by not sroring container on floor and utilizing a smooth,easy cleanable nonabsorbant with handle utensil.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(located in the Walk in cooler) not properly marked with a use by date. 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.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sinks(located in the kitchen and front service areas). Supply the handwash station with individual disposable towels.
- 229.168 (c) (2) toxics (variety chemicals in spray bottles and personal hygiene products)above items. 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. On line courses are available e.g. 360training.com
- 229.165 (h) (3)thin probe available. Cooking(ground beef patties) without a thin probe(1.5 mm tip) thermometer. Provide a thin probe thermometer.
- -Cutting boards not in good repair.Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic handle and blades on knives: located on the cutlery rack. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged items.
- 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(interior of refrigerated ingredient bar and storage racks) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.
- 229.166 (i) (1) (B) HWS improper use. Spray bottles cleaned/stored in the hand washing sink(located in the kitchen). Use this sink is for handwashing only.
- 229.165 (b) (2) (A)single service/use not safe. Unapproved containers(styrofoam cup used to dispense sugar) used for food storage or service. Utensil(s) must have smooth, easily cleanable surfaces.
- 229.168 (a) toxics not labeled(Spray bottle container of soapy water: located on rack above the potatoes). Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- 229.165 (h) (2)thermometer available. Ingredient refrigeration unit: located the front service area without a thermometer.
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07/15/2014 | 73 |
| No violation noted during this evaluation. | 02/22/2013 | 100 |
| No violation noted during this evaluation. | 05/23/2012 | 100 |
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