| No violation noted during this evaluation. | 03/14/2016 | 100 |
| No violation noted during this evaluation. | 01/21/2016 | 100 |
| No violation noted during this evaluation. | 10/30/2015 | 100 |
- 229.167 (p) (5) improper use of sinks...handwash sink is to be used for handwashing only...
- * 229.163(b) Demonstation of Knowledge...Food Manager Certification... A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: ** Meets the "person in charge" definition found in the Texas Food Establishment Rules; and ** Has a valid and current ?Food Manager's? certificate issued by the Local Health Director.
- 229.165 (m) (1) (A)not clean...inside ice machine too moldy...discard ice and sanitize the inside of the ice machine...
- 229.165 (m) (1) (A)not clean...please clean/replace the cutting boards...
- Ch 13, Art II, section 13-26 Display current permit....corporate is faxing current food license...image noted via iPhone...
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07/24/2015 | 87 |
- 229.165 (m) (1) (A)not clean...drink nozzle holder (bar)...is too moldy...
- 229.165 (m) (1) (A)not clean....large can-opener...
- 229.165 (m) (1) (A)not clean....shut-down the kitchen ice machine as it it too moldy inside...meantime please use the bar ice machine....
- 229.165 (k) (14) (A)chlorine solution not detected in dishmachine...contractor on his way...
|
09/04/2014 | 94 |
- Ensure to properly clean the ice maker machine. Water deposits and hard water settlements are evident within the ice maker machine.
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08/22/2013 | 97 |
- Provide that the mechanical dishwashing machine in the kitchen area is properly sanitizing between 50-100ppm. (No sanitizer measured at time of inspection.)
- Provide that all food contact surfaces are cleaned and sanitized. (Dirty knives observed in the utensil holder at time of inspection.)
- Provide that all food contact surfaces are cleaned and sanitized. (Shelves in the bar area are dirty and rusted provide that a food contact barrier is placed between the shelving and glassware or the shelves must be replaced.)
- Provide that all refrigeration units in the kitchen and bar areas are equipped with a calibrated and accurate thermometers.
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12/11/2012 | 91 |
- Provide that all food items stored in refrigeration units is properly covered.(Food items in the walk-in refrigeration unit are not properly covered.)
- Provide that all handsinks in the kitchen area can meet a minimum of 100F and above.(Only measured at 85F at time of inpsection for motion sensor handsinks.)
- Provide that the dishwashing machine is properly sanitizing.(No sanitizer measured at time of inspection.)
- Provide that all food contact surfaces are clean and sanitized.(Ice Machine with mold at time of inspection in the kitchen area.)
- Provide that the all food contact surfaces are cleaned and sanitized.(Ice scoop trey in the bar area dirty with mold at time of inspection.)
- Provide that all food contact equipment is in good repair.(Cutting boards in the kitchen area damaged and need replacement.)
- Provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty knives stored in the utenisl holders in the kitchen area.)
- Provide that all food contact equipment is in good repair.(Broken ice scoop stored in the bar area.)
- Provide that all food contact surfaces are cleaned and sanitized.(Shelves in the walk-in and kitchen area need to be cleaned and sanitized and all food debris removed.)
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03/19/2012 | 86 |
- Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, wiping tables, cleaning restrooms) and returning to food prep duties.
- Foods not protected by storage in packages, covered containers, etc. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- Gnats.
- Post most recent graded inspection report in customer view.
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09/09/2011 | 86 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Employee found drinking from an open cup while in the food service line. Employee washing utensils in hand sink.
- Cutting surface not smooth. Clean ice machie.
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01/21/2011 | 88 |
- Grill marked chicken 60F. Grill marked chicken must be cooled to 41F within 2 hours in a single layer and then stacked and placed in reach in cooler to maintain 41F until cooked to order. Tres Leches cake must be date labeled. All cut/prepared foods kept more than 24 hours must be date labeled to be discarded within 7 days.
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02/12/2010 | 93 |
| No violation noted during this evaluation. | 03/26/2009 | 97 |
| No violation noted during this evaluation. | 10/30/2008 | 97 |
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