- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.STORE EGGS ON BOTTOM MOST SHELF
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (k) (14) (A)chlorine solution. CHLROINE SOLUTION AT OR BEYOND 200PPM. MUST BE 50-100PPM. USE TEST STRIPS DAILY
- 229.165 (h) (2)thermometer available.
- 229.165 (m) (2)non food contact dirty.PREP HEIGHT REFRIGERATION UNIT SHELVES, DOOR, CASKET AND DOOR HANDLES ARE DIRTY WITH FOOD DEBRIS. CLEAN AND SANITIZE
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01/21/2016 | 83 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. STORE EGGS ON BOTTOM MOST SHELF WHERE IT ISN'T ABOVE READY TO EAT FOODS.
- MISSING THERMOMETERS IN SOME REFRIGERATORS 229.165 (h) (2)thermometer available.
- 229.165 (m) (1) (B)grease and soil accumulation.CLEAN AND SANITIZE PREP TABLE ALONG THE RAILS WHERE FOOD CHECKS/ORDERS GO, STAINLESS STEEL SHELVING ALONG REFRIGERATOR, SIDES OF ALL KITCHEN EQUIPEMENT.
- BACK PREP ROOM REFRIGERATOR AT 45F. TOO FULL, POSSIBLY BLOCKING AIR CIRCULATION. REMOVE ALL THE BOXES AND DO NOT BLOCK FANS.
- CAN NOT LINE DROP IN BINS IN REFRIGERATED PREP UNIT WITH CARDBOARD AND PLASTIC BAGS, MUST BE FOOD GRADE BAGS OR PLASTIC WRAP
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09/14/2015 | 85 |
- 229.165 (m) (2)non food contact dirty. BINS FOR NAPKINS, NEAR ICE MACHINE, HAVE DEBRIS, CLEAN AND SANITIZE REGUARLY. FLOOR UNDER ICE MACHINE AND IN DRINK STATION HAS A LOT OF FOOD DEBRIS (TAPIOCA FOR BOBA DRINKS, CLEAN AND SANITIZE REGULARLY. SHELVES WHERE GLASSES SIT ARE LINNED WITH SHELF LINERS THAT HAVE DUST/DEBRIS, CLEAN AND SANITIZE REGULARLY.
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05/12/2015 | 97 |
- 229.165 (m) (1) (B)grease and soil accumulation. clean and sanitize grease build-up on rolling rack sitting up against cook top and sides of cook top to prevent food source for pests/rodents
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01/13/2015 | 97 |
- GRILLED CHICKEN AT 118-164F. MUST BE GRILLED TO MINIMUM OF 165F
- 229.165 (m) (1) (B)grease and soil accumulation. ON GRILL EXHAUST GRATES, PIPES BEHIND AND UNDERNEATH GRILL. CARDBOARDS LINNING FLOOR UNDER STOVE MUST BE DISCARDED DAILY AND FLOORS MUST BE CLEANED AND SANITIZED DAILY.
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01/30/2014 | 92 |
| No violation noted during this evaluation. | 05/09/2013 | 85 |
- 229.163 (f) (2) (C) drying hands.Food employees not using vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds followed by thorough rinsing under clean, running warm water; and immediately follow the cleaning procedure with thorough drying of cleaned hands and arms.
- 229.167 (e) (3) (A) no towels.Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels.
- 229.164 (f) (2) (A) (iv) not covered. keep items covered in refrigerator/do not use handsink to rinse utensiles or equipment . Handwashing only.
- (3) (D)no sanitization. Improper use of step procedures, must wash/rinse/sanitize x 1 minute and let air dry.
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05/22/2012 | 86 |
- 229.167 (e) (3) (A) no towels. Need towels at front hand sink on a dispenser.
- one person per shift must have the food manager certification class. schedule/get receipt/keep receipt for followup/ attend provide certificate.
- need food thermometer with thin probe to take food temperatures.
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12/19/2011 | 91 |
- POTENTIALLY HAZARDOUS FOOD MUST BE KEPT AT 41F.
- 229.164 (r) (1) (B) (i) common name. place common name on containers of product.
- 229.167 (e) (3) (A) no towels. NEED TOWEL DISPENSERS FOR TOWELS AT HANDSINKS.
- 229.165 (k) (14) (A)chlorine solution. NEED TO WASH/RINSE AND SANITIZE UTENSILES COMPLETLY, WASH 110F WATER/SOAP, RINSE 110F WATER, SANITIZE WITH WATER AND REGULAR CHLOROX PLEACH AT 50-100PPM, NEED CHEMICAL TEST KITS.
- 229.166 (i) (5) (A)plumbing repairs. THE MOP SINK IS LEAKING UNDERNEATH, THERE NEEDS TO BE BACKFLOW PREVENTION DEVICES ON ALL HOSE FAUCETS. NEED TO NOT HAVE THE WATER HOSE IN THE WATER ON THE WOK, NEEDS FAUCET WITH BACKFLOW PREVENTOR OR BE SHORTENED.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. NEED THIN PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES/ALSO NEED THERMOMETERS IN ALL REFRIGERATORS WHERE THEY ARE EASY TO SEE. RECOMMEND SETTING REFRIGERATORS AT 36F.
- 229.165 (n) (1) (A) (v) THE GASKETS ON THE REFRIGERATORS NEED CLEANING, CLEAN REFRIGERATORS, CLEAN THE ICE CHEST, STORE ICE SCOOP IN SANITIZES CONTAINER, CHECK ICE MACHINE FOR PROPER FUNCTION AND INSIDE PARTITION. REACH IN COOLER X 2 LEAKING WATER INTO PAN REPAIR DRIP.
- NEED HEIMLICH MANUEVER POSTER IN GENERAL AREA.
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04/14/2011 | 73 |
- Provide for all bulk foods t be properly labeled with food common name.
- Provide for all handsink to be equipped with soap and disposable towels at all times.
- Provide for an employee on site to have the food managers certificate. Certificate holder should take certificate down to 1901 S. Alamo and obtaine Health Department required I.D.
- Provide for all bins used to hold utensils to be properly cleaned and sanitized on a regular basis.
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02/18/2010 | 87 |
| No violation noted during this evaluation. | 10/01/2008 | 89 |
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