| No violation noted during this evaluation. | 12/01/2015 | 100 |
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
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09/11/2015 | 89 |
- 229.168 (d) (2) (C) restricted use pesticide. 229.168 (h) (1) restricted use pesticides. Using pesticides that are not approved for food establishments, not using licensed pest control company. Use an approved licensed pest control company. OBSERVED A CAN OF HOUSEHOLD PESTICIDE (RAID/HOT SHOT) IN KITCHEN AREA. USE ONLY COMMERCIAL GRADE SPRAYS IN KITCHENS.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. OBSERVED NO HOT WATER AT HANDWASHING SINK, READING 90F DEGREES. CHECK WATER HEATER.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATE AND THE CITY CERTIFICATE. QUESTIONS CALL 210-207-0135.
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04/08/2015 | 90 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 to work, or control measures approved by the regulatory authority.
- There must be at least one person per shift who is Food Manager certified.
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10/21/2014 | 93 |
- 229.164 (o) (7) (B) consume by date (pkgd). Thawed out frozen pies must be properly date-marked if they will not be consumed within 24 hours, counting the day of thawing as Day 1, and may be consumed within 7 days.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor to faucets with hoses attached (mopsink and faucet under prep table next to 3-comp sinks.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
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01/28/2014 | 89 |
- 229.163 (h) (4)after eat, drink, etc. Employee did not wash hands after eating prior to returning to food handling. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke. Employee found eating or chewing while in the food service line. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.
- 229.164 (o) (7) (A) consume by date (prepared). 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. Monitor use by dates. Condemned 10 lbs each of refried beans and carne guisada that are past the use by dates.
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08/01/2013 | 88 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. **Numerous items in coolers and in dry storage (sugar, rice, flour) not protected by coverings.** Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.168 (a) toxics not labeled. 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
- 229.165 (m) (1) (A)not clean. ** Microwave has food debris on all surfaces, Cooler has food debris on wire racks and lowest level surface.** Equipment not cleaned when cross-contamination may have occurred. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
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10/13/2011 | 86 |
- Employee observed rinsing hands between tasks and drying with a multi-use towel. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Refrigerated, ready-to-eat and potentially hazardous food 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 at 45F a max of 4 days.
- Unlabeled bottles of toxic chemcicals found. All Spray bottles and other bottles of toxic chemicals must be properly labeled.
- Bottle of eye solution found stored on top shelf in walk-in cooler. All employee medicines must be stored away from food preperation areas and coolers.
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06/04/2010 | 89 |
| No violation noted during this evaluation. | 05/20/2009 | 100 |
| No violation noted during this evaluation. | 02/06/2008 | 100 |
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