- 229.166 (c) (3) hot water sufficient. NEED 120F HOT WATER FOR THE DISHWASHER.
- THE ICE MACHINE NEEDS TO BE CLEANED OF DEBRIS.
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02/10/2015 | 93 |
- ENSURE TO CLEAN INSIDE THE ICE MAKER MACHINE. WATER DEPOSITS AND SEDIMIENTS IS EVIDENT IN THE MACHINE.
- 229.171(f)permit required. YOUR FOOD PERMIT EXPIRED 9/2014. ENSURE TO PAY YOUR FOOD PERMIT IN A TIMELY MANNER TO DETER MONTHLY LATE FEES. IF YOU HAVE QUESTIONS OR CONCERNS THEM PLEASE CALL VALARIE CRAWFORD AT 207-8732.
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10/24/2014 | 94 |
- Ensure a manager enrolls into a certified food manager class. Someone must be a certified food manager during all hours of operation at all times.
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09/23/2013 | 97 |
| No violation noted during this evaluation. | 03/01/2013 | 100 |
- 229.165 (d) (1) (E) (i)not easily cleanable.Replace worn and damaged cutting boards.
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09/11/2012 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Found uncooked french fries in handwash sink.
- 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.
- 229.169 (a) (8) (A). Washing trash can with chemicals on sidewalk and allowing rinse water to run down sidewalk and into parking lot. Must use mop sink for waste water disposal.
- 229.165 (m) (1) (A)not clean. Ice machine must be cleaned and sanitized to ensure build up of mold is removed and does not return.
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01/31/2012 | 87 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw animal food stored with raw ready-to-eat food. Eggs stored on top of raw vegetables.
- Proof that a certified food manager is on site at all times that restaurant is open is required.
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09/12/2011 | 93 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/RTE. Eggs stored over butter and fresh vegetables in walk-in cooler. Sauce placed in walk-in for cooling left uncovered. Must cover all items placed in walk-in cooler to prevent risk of cross contamination.
- 229.165 (q)food contact not sanitized. Ice machine is very dirty and needs to be cleaned and sanitized.
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05/10/2011 | 93 |
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Wash dishes manually at 171 degrees or above. DISCONTINUE USE OF DISHWASHER UNTIL PROPER CONCENTRATION OF CHLORINE CAN BE MET (50-100PPM).
- Damaged plastic containers. Food contact equipment must be in good repair. REPLACE ALL BROKEN AND CRACKED FOOD STORAGE CONTAINERS.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. DISCONTINUE STORING SCOOPS, SPATULAS AND OTHER UTENSILS IN STANDING WATER AFTER USE.
- ESTABLISHMENT IS USING GLOVES TO HANDLE FOOD ITEMS AND MUST REMOVE GLOVES AND WASH HANDS WHEN HANDLING OTHER TASKS AND FOOD.
- Manager must show proof of Food Manager Certification. ONE PERSON ON DUTY MUST HAVE A FOOD MANAGERS CERTIFICATION ON HAND AT TIME OF INSPECTION.
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12/07/2010 | 83 |
| No violation noted during this evaluation. | 02/19/2009 | 97 |
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