- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit). __LENGUA,BEANS,OTHE PHF_______ was not cooled to 41°F or below after received by supplier. PHF must be cooled from 135°F to 70°F within 2 hrs. SEVERAL PHF PRODUCTS WERE REMOVED FROM HOT HOLD, PUT INTO FOOD GRADE CONTAINERS AND INTRODUCED DIRECTLY INTO REACH IN COOLER WITHOUT FIRST BEING COOLED DOWN TO 70 DEGREES AS REQUIRED.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. 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.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course
- 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. PIC OF FOOD PNATRY KITCHEN ONLY HAS FOOD HANDLER CERTIFICATION
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02/04/2016 | 85 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat food not properly marked with a use by date.
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11/23/2015 | 96 |
| No violation noted during this evaluation. | 07/13/2015 | 100 |
| No violation noted during this evaluation. | 05/20/2015 | 100 |
| No violation noted during this evaluation. | 03/19/2015 | 100 |
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. ALL OPERABLE HANDSINKS MUST BE CONTINUOUSLY SUPPLIED WITH DISPOSABLE PAPER TOWELS AT ALL TIMES. HANDSINKS FOUND WITHOUT PAPER TOWELS
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility not maintained so that it is accessible at all times for employee use. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Food not protected from cross contamination by separating raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. INSPECTOR FOUND NO SEPERATION IN MEATS AND RAW FROZEN MEATS PLACED ABOVE READY TO EAT FOOD (CORN DOGS) IN FREEZER.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat 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.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food must be maintained at 57° C (135° F) or above. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
- 229.163 (e) hands and arms. Food employees not keeping their hands and exposed portions of their arms clean. 229.163 (g) Wash before RTE. Employees not following approved procedures for washing hands or using a suitable utensil or single use gloves when handling ready-to-eat foods. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:
- * 229.163(b) Demonstation of Knowledge. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: (A) describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (B) explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (C) describing the symptoms associated with the diseases that are transmissible through food; (D) explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (F) stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (G) stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) describing the relationship between the prevention of foodborne illness and the management and control of the following: (i) cross contamination; (ii) hand contact with ready-to-eat foods; (iii) handwashing; and (iv) maintaining the food establishment in a clean condition and in good repair; (I) explaining the relationship between food safety and providing equipment that is: (i) sufficient in number and capacity; and (ii) properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) identifying the source of water used and measures taken to ensure thatit remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) identifying poisonous and toxic materials in the food establishmentand the procedures necessary to ensure that they are safely stored, dispensed, used, and disposedof according to law; (M) identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with therequirements of these rules; (N) explaining the details of how the person in charge and food employeescomply with the HACCP plan if a plan is required by the law, these rules, or an agreementbetween the regulatory authority and the establishment; and (O) explaining the responsibilities, rights, and authorities assigned by these rules to the: (i) food employee; ii) person in charge; and (iii) regulatory authority
- 229.165 (f) (12) (B)integral thermomter. Cold or hot holding equipment used for potentially hazardous food not designed to include one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Provide thermometer in REACH in cooler.
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11/05/2013 | 67 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled from 135°F to 70°F within 2 hrs.
- 229.163 (n)- eat, drink, smoke. ESTABLISHMENT TO DESIGNATE AN AREA FOR EMPLOYEES TO STORE PERSONAL FOOD/DRINKS. SAID AREA, IN COOLING UNITS, MUST BE RESTRICTED TO EMPLOYEE ITEMS ONLY AND BE LOCATED IN AN AREA SEPERATE FROM RESTAURANT FOOD ITEMS. 1) INSPECTOR FOUND PERSONAL FOOD ITEMS DISPURSED THROUGHOUT REFRIGERATOR THAT IS USED TO STORE RESTAURANT FOODS.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course CURRENT MANAGER HAS ONLY A FOOD HANDLER CERTIFICATION
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06/26/2013 | 88 |
- Sponge and food debris found in handsink in back. Ensure handsink is used for handwashing only.
- Raw shelled eggs stored above ready to eat hot dog meat in refridgerator. Ensure raw products are stored below and away from anything that is ready to eat.
- Lids stored in bins with food debris and soiled utensils (flat spatulas) found stored in bin with other clean utensils. Ensure all food contact surfaces are routinely washed, rinsed, sanitized, and stored in a clean environment free of food debris.
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01/18/2013 | 89 |
| No violation noted during this evaluation. | 12/06/2011 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. ALL FOOD/FOOD PRODUCTS MUST BE PROTECTED FROM CROSS-CONTAMINATION ONCE REMOVED FROM ORIGINAL PACKAGING.
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Establishment must routinely monitor critical control points 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. 1) INSPECTOR ENCOUNTERED SEVERAL CONTAINERSN OF PHF INCORRECTLY MARKED. -DATE LABELS SHOULD INDICATE DATE PRODUCT WAS MADE/PREPARED AND DISIGNATE A USE BY DATE NOT TO EXCEED 7 DAYS IF HELD IN REFRIGERATOR
- 229.166 (f) (2) (A)HWS>100F. 1) INSPCETOR ENCOUNTERED HANDWASHING SINK HOT WATER NOT REACHING THE MINIMUM OF 100 DEGREES. Provide for an air gap with 1 ½ inches or two times the diameter of the pipe. 1) AIR GAP IS MISSING ON ICE MACHINE DRAIN LINE BETWEEN BOTTOM OF DRAIN LINE AND TOP OF RIM OF DRAIN.
- Using pesticides that are not approved for food establishments, not using licensed pest control company. Label spray bottles with common name of toxic material. Storing toxic items above food items. 1) INSPECTOR ENCOUNTERED CLEAR PLASTIC SPRAY BOTTLE NOT LABELED WITH COMMON NAME OF PINK LIQUID STORED WITHIN AND USED IN KITCHEN AREA 2) INSPECTOR ENCOUNTERED HOUSEHOLD INSECT SPRAY BEING USED IN KITCHEN AREA OF KITCHEN. 3) INSPECTOR ENCOUNTERED ANTIFREEZE CONTAINERS BEING STORED IN KITCHEN ON FOOD PREP COUNTERS.
- 229.166 (i) (5) (A)plumbing repairs. REPAIR ALL LEAKING DRAIN LINES OF SINKS. 1) DRAIN LINE OF 3-COMPARTMENT SINK LEAKING 2) HANDSINK IN KITCHEN AREA IS NOT WORKING PROPERLY.
- 229.165 (n) (1) (D) (iv)thermometers clean. 1) TEMPERATURE MEASING DEVICES USED FOR FOOD TEMPERATURE SHOULD BE PROPERLY CALIBRATED IN ICE BATH AND PROBES CLEANED BEFORE AND AFTER EACH USE. --ESTABLISHMENT NOT USING PROPER CLEANING TECHNIQUES DURING THE TAKING OF FOOD TEMPERATURE.
- No Heimlich poster posted.
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02/22/2011 | 76 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- Store ice scoop properly--not on top of ice machine.
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04/05/2010 | 94 |
| No violation noted during this evaluation. | 03/31/2009 | 100 |
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