- 229.164 (o) (7) (A) consume by date (prepared); Establishment will need to make sure and provide use by/discard by dates for all prepared, refrigerated, tcs foods(foods requiring time/temperature for safety)when kept longer than 24 hours at facility. Also will need to make sure and keep these type of food items no longer than 7 days, as long as the food items are kept at 41 degrees F and below(Preparation day is counted as day 1). Deli meats that are frequently unwrapped and date marking might be impractical, then establishment may color code(ie stickers)that product.
- Will need to clean interior of soda dispensers/guns within bar area(dirty inside). 229.165 (m) (1) (A)not clean.
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01/28/2016 | 93 |
- Account is current however post a current Food Permit 2016. Ch 13, Art II, section 13-26 Display permit.
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08/04/2015 | 97 |
- 229.165 (m) (1) (A)not clean.Ice machine equipment used in storing food not cleaned. Provide washing rinsing and sanitizing of the ice machine hopper where the presence of pink mold is visable.
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02/07/2015 | 97 |
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.165 (k) (14) (A)chlorine solution. Use any chemicals for sanitization according to manufactures directions. Temperature PH and chemical sanitizer combination in mechanical ware washing machine must be balanced.
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10/10/2014 | 94 |
- 229.168 (b) working container not labeled; Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- Clean slight mold buildup within ice machine.
- Will need to make sure most current food permit/receipt is posted.
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06/12/2014 | 91 |
- Ch 13, Art II, section 13-26 Display permit. Health Dept records has your food permit being paid in full. However, if you have misplaced your food permit,then please go to 1901 South Alamo to get a copy of your food permit. If you have questions, please call 207-0135.
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12/17/2013 | 97 |
- 229.167 (e) (3) (A) no towels. Need towels on a dispenser at the hand sink.
- 229.165 (h) (2)thermometer available.Need thermometers in all coolers, need a thin probed thermometer for testing food temperatures.
- 229.166 (c) (3) hot water sufficient. The hot water in both restrooms needs to be 100F minimum.
- Ch 13, Art II, section 13-26 Display permit. Need to have license and inspection report where they are visable. license expires on 053114
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07/15/2013 | 87 |
- Designate a sink as handsink only.
- reach in cooler without a permanently affixed thermometer.
- Ice machine must be clean. Ice scoop must be stored in a clean surface, easy to wash rinse and sanitize.
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01/11/2013 | 91 |
- Refrigerated, ready-to-eat food not properly marked with a use by date.
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03/23/2012 | 96 |
- 229.163 (n) (2) (C) contaminate surroundings. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.
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10/14/2011 | 93 |
- Please provide that all refrigeration units can meet a minimum temperature of 41F and below.(Beer Keg refrigeration unit measrued at 50F at time of inspection.)
- Please provide that the three compartment sinks can reach a minimum of 120F and above.(Three compartment sinks in the bar and kitchen area only Measured at 111F at time of inspection.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Popcorn machine is dirty and needs to be cleaned and sanitized.)
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05/16/2011 | 89 |
- Please provide that the hot hold unit can maintain a minimum temperature of 135F and above.(Hot hold unit only measured at 119F at time of inspection. Food is within proper time safety limits no food condemned.)
- Please provide that all food contact surfaces of equipment are cleaned and sanitized.(Mechanical Meat slicer not cleaned and sanitized at the end of night shift. Dirty with Food debris at time of inspection.)
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01/13/2011 | 92 |
| No violation noted during this evaluation. | 09/24/2010 | 100 |
- Please provide that Mechanical Ware Washing machine is sanitizing between 50-100ppm.(Machine is not sanitizing at time of inspection.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.
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05/28/2010 | 94 |
- Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart.
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02/17/2010 | 94 |
| No violation noted during this evaluation. | 10/10/2008 | 100 |
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