- PROVIDE FOR ALL RAW MEATS TO BE STORED AT BOTTOM SHELF TO PREVENT CONTAMINATION. (RAW MEATS STORED ABOVE OTHER FOOD PRODUCTS)
- PROVIDE A CONSUMEBY DATE LABEL FOR COOKED FOODS STORED FOR 24 HRS. OR LONGER. (BEEF 3/1/16--3/8/16)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, CUTTING BOARDS (STORED ON CLEAN SURFACE, ICE MACHINE (INSIDE), CUTTING BOARDS (SOME NEED TO BE REPLACED)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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03/23/2016 | 86 |
- PROVIDE FOR HOT FOODS TO BE AT 135F OR HIGHER FOR HOT HOLD. (BEEF 120F)
- PROVIDE FOR RI COOLER TO BE AT 41F FOR COLD HOLDING. (47.O.F)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS, ICE MACHINE (INSIDE))
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS. OR LONGER. (BEANS 11/1/15----11/8/15)
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11/03/2015 | 85 |
- PROVIDE FOR PROPER WASHING OF DISHES AND EQUIPMENT. (MECHANICAL MACHINE NOT SANITIZING)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR HOT FOOD TO BE AT 135F OR HIGHER FOR HOT HOLD. (BEANS 126F)
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09/09/2015 | 89 |
- PROVIDE FOR COOKED FOOD STORED 24 HRS OR LONGER TO HAVE A CONSUME BY DATE LABEL. (4/1/15--4/8/15)
- PROVIDE FOR WIPING CLOTH SOLUTION BUCKETS TO HAVE 50-100 PPM OF BLEACH. (NO BLEACH)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE SCOOP (STORE ON DRY/CLEAN SURFACE), ICE MACHINE (INSIDE), FRYER BASKETS, RI COOLERS)
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04/13/2015 | 87 |
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, KNIVES STORED ON DRY/CLEAN SURFACE, ICE MACHINE (INSIDE), ICE SCOOP (STORE ON DRY/CLEAN SURFACE))
- ENSURE THAT ALL RAW MEATS ARE STORED PROPERLY IN COOLERS. (TOP: FISH, MIDDLE: BEEF, BOTTON: CHICKEN)
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10/14/2014 | 93 |
- ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (PLASTIC CONTAINERS (CRACKED), MICROWAVE, UTENSILS, UTENSIL BINS, CUTTING BOARDS, ICE MACHINE (INSIDE))
- ALL COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER MUST HAVE A CONSUME BY DATE LABEL. (BEANS 6/1/14 TO 6/8/14)
- ESTABLISHMENT MUST BE INSECT PROOF BY USING A LICENSED PROFESSIONAL. (GNATS)
- A VALID FOOD PERMIT MUST BE POSTED. (EXPIRES 5/2014) (ANY QUESTIONS CALL 207-0135 OR GO IN PERSON AT 1901 S ALAMO)
- ALL HOT FOODS MUST BE AT 135F OR HIGHER FOR HOT HOLD. (CHICKEN FRIED STEAK AT 110F)
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06/09/2014 | 82 |
- Ensure cross contamination does not occur. Found raw beef stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw beef is stored below RTE foods.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found ribs in WIC without date labeling.
- Ensure toxic chemicals are properly labeled and stored. Sanitizing buckets were not labeled with contents.
- Ensure a certified food manager is on duty during all hours of operation. During inspection no certified food manager was on duty.
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Inside of ice machine must be cleaned and sanitized and all limescale and mold must be removed.
- Ensure most recent and graded inspection report is posted in customer view. Establishments last inspection report was not posted. (Posted permit is current until 5-31-14).
- Ensure ice scoop is stored with handle out of ice. During inspection ice scoop was buried in ice.
- Ensure sanitizing solution is within 50-100 ppm. During inspection sanitizing solution was greater than 200 ppm.
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11/08/2013 | 77 |
- Provide all refrigeration units with a thermometer. (Open top cooler in servers area did not have a thermometer at time of inspection.)
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (Ice machine had mold at time of inspection.)
- Provide all hand sinks with soap and towels. (Hand sink in server station did not have soap or towels at time of inspection.)
- Provide all hand sinks with hot and cold running water. (Hand sink in server station did not have cold water at time of inspection.)
- Provide all repacked and prepared foods are properly date labeled. (Repackaged cuts of meat in the walk-in cooler were not date labeled at time of inspection.)
- Ensure only licensed pest control companies are performing pest control services. (Can of bug spray found in cabinet in server station.)
- Ensure all sink are being used as designated. (Hand sink in server station had sanitizing bucket stored in it at time of inspection.)
- Ensure all food items available for customer self-service is provided with the proper labeling information. (Muffins next to register did not contain the required lableing. All customer self-service food items must contain the following information: Establishment Name, Address, and telephone number)
- Ensure a certified food manager is present during all operating shifts. (No food manager was present at time of inspection. Estbalishment has 30 days to aquire a certified food manager certificate.)
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02/22/2013 | 69 |
- 229.164 (o) (6) (B) Walk-in refrigeration unit found at 50F. Potentially hazardous foods and foods requiring refrigeration must be held in walk-in cooler at 41F or below. Establishment must repair walk-in refrigeration unit so that it maintains 41F or below. Refrigeration unit must not be used until cleared by inspector for use.
- 229.167 (p) (5) improper use of sinks. Employees found washing hands at mopsink. Employees must use mopsink for the disposal of wastewater only. Establishment must provide sign at mopsink and remove soap and paper towels from mopsink.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.1). Uncovered raw meats found stored above ready to eat foods in a manner that may provide a source of cross-contaminations. Potentially hazardous foodsmust be stored in the following order to prevent potential cross-contamination: top-->bottom (freezer/refrigerator) (a). vegetables/cooked foods (b). raw seafood (c). raw beef (d). raw pork (e). raw poultry. (2). Please provide for single-use bags to not be utilized for re-use;i.e. ice bags used to store spices. (2). Please provide for all stored food items (dry or refrigerated) to be properly covered to prevent contamination
- 229.165 (g) (1) equipment not sufficent. Establishment must repair walk-in cooler so that adequate refrigeration is available. When refrigeration units are found to be not working correctly, they must be repaired immediately. Establishment should provide temperature logs so that temperature is monitored at least 2X per day.
- 229.167 (e) (2) no soap. No soap is provided for handsink in warewashing room.
- 229.168 (c) (1) toxics stored. Bleach found stored next to pitchers used for drink service. Do not store toxic items so that food or food service items may be contaminated.
- 229.165 (h) (2)thermometer available. All refrigeration units must be provided with internal, food-grade thermometers.
- 229.165 (m) (1) (A)not clean. 1. All food preparation equipment must be cleaned so that it is free from food debris, grease (includes fryers, smoker, all other equipment in kitchen.) 2. Containers used to store clean utensils, wares must be cleaned so that they are free of grease, food debris. 3. Establishment must keep all lids and containers used to store food items clean.
- 229.165 (d) (1) (B)free of breaks, cracks. 1. Establishment must repair walk-in cooler so that it is free of peeling paint, paint chips and so that all surfaces are smooth, easily cleanable and nonabsorbent. 2. Establishment must repair/replace lid to freezer unit so that it is smooth, easily cleanable nonabsorbent.
- 229.165 (m) (2)non food contact dirty. Establishment must clean all cabinets and shelving in both server area and in kitchen so that they are clean and free of dead insects, food, grease and other dirt.
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01/12/2012 | 72 |
- Eliminate the presence of rodents by using any approved means
- Clean food contact surfaces. Replace damaged cutting board.
- Clean and flush out all floor drains and grease trap; to remove foul odor.
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08/08/2011 | 91 |
- (1).Please remove rags from employees waist; this prohibits proper handwashing. In addition, please remove dry cloths by stove units; employee observed contaminating gloves by frequently wiping gloved hands on dry towel. Dry towels shall be used to wipe up spills, then placed in a hamper to be properly laundered. (2). Please provide for all employee drinks to be equipped with a lid and straw.
- Please provide for all food items to be honestly presented for human consumption. (molded sweet potatoes condemed).
- (1). Please provide for all stored potentially hazardous foods to be stored in the following order to prevent potential cross-contamination: top-->bottom (freezer/refrigerator) (a). vegetables/cooked foods (b). raw seafood (c). raw beef (d). raw pork (e). raw poultry. (2). Please provide for single-use bags to not be utilized for re-use;i.e. ice bags used to store spices. (2). Please provide for all stored food items (dry or refrigerated) to be properly covered to prevent contamination.
- Provide for all handwashing facilities to be equipped with soap and *paper towels at all times.
- Please provide for all toxic chemicals to be properly labeled, i.e. sanitizing solution.
- (1). Please provide for leak at three compartment sink to be repaired by a licensed plumber. (2). Please provide a licensed plumber to make necessary repairs to eliminated standing water in warewashing area.
- Multiple food contact surfaces observed unsanitary at this time. Please thouroughlly clean all non food contact & food contact surfaces. (a) Please provide for cutting boards to be stored on a sanitary surface; not along side equipment on the floor. (b). Please provide a sanitizing solution in kitchen to allow food contact surfaces the be cleaned and sanitized as soiled--dry rags do not subsittute. (c). PLease provide for vent hoods to be cleaned & sanitized, as well as the sides, under, and behind all major cooking equipment; visible accumulation of soil & grease present. (d). Please provide for handsink located in kitchen to be cleaned & sanitized, as well as its surrrounding walls. (e). Please provide for all racks in refrigeration units to be cleaned and sanitized; visible food debris.
- Please provide for employees to wash hands as task or duty changes for a min. of 20 seconds.
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02/17/2010 | 72 |
- 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.(Employee observed handling hamburger buns with bare hands, without following proper ready-to-eat requirements). Provide sanitizing solution at handsink.
- Raw animal food stored with cooked ready-to-eat food.
- Provide for hot and cold water at handsink located in front to have sufficient water presseure.
- There are various areas of standing water within establishment; this creates the attraction of insects; as well as promoting insect breeding. Evidence of insects (gnats) observed in the ice machine area.
- Provide for all toxic chmicals to be properly labeled accordingly; this includes sanitizing solution. In addition, sanitizing solution should be stored properly away from food contact surfaces to prevent contamination.
- Provide for piping under ice machine to be repaired by a licensed plumbner to drain properly; there should be no standing water.
- Replace all cutting boards that are not in good repair or smooth. Provide for microwave to be cleaned and sanitized. Provide for all non-food contact surfaces to be cleaned and sanitized; this includes all floors, walls, and ceilings. Provide for utensils to be stored away properly; knives should not be stored on the sides of equipment; is not a sanitary storage.
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09/22/2009 | 76 |
| No violation noted during this evaluation. | 05/13/2009 | 72 |
| No violation noted during this evaluation. | 01/29/2009 | 60 |
| No violation noted during this evaluation. | 09/09/2008 | 79 |
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