| No violation noted during this evaluation. | 11/03/2015 | 100 |
| No violation noted during this evaluation. | 05/26/2015 | 100 |
- Observed ice in hand sink. Use this sink is for handwashing only.
- Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement.
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10/30/2014 | 92 |
- Comply with date-marking procedure set by establishment--observed tubs of chilli/taco meat in walk-in cooler without date-markings.
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05/29/2014 | 96 |
| No violation noted during this evaluation. | 07/16/2013 | 100 |
- Observed hot dogs and tarter sauce at 45.8 degrees F and 46.0 degree F respectively in the cooler closest to the grill area. Potentially hazardous foods should be cold held at at least 41 degrees F or below.
- 229.165 (r) (3) (D)no sanitization. Observed employee washing wares with soap and water and not properly rinsing or sanitizing. Use proper washing technique when cleaning wares. Proper ware washing includes washing with hot water and soap, rinsing with hot water, and sanitizing for 30 seconds. Establishment should follow the manufacterer instructions on temperature and pH for sanitizing solution. Use testing strips to test sanitizing solution.
- 229.165 (m) (1) (A)not clean. Back inside surface of ice bins located below soda dispensers were not clean. A black build up was noticed in the ice bin at the drive through and the one that services the front counter. All food contact surfaces should be clean.
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10/11/2012 | 89 |
- Hot dogs and grilled chicken were observed at a temperature of at 50F. All potentially hazardous food should be stored at 41F or below. Food was condemn by throwing inside the trash can and a chemical agent to deature the product.
- Employee was observed cutting tomatoes using his bare hands. A physical barrier (ie: gloves) should be used when handling food.
- 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 using double hand washing. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. 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 o work, or control measures approved by the regulatory authority if establishment does not use physical barriers.
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. Several items in the walkin cooler and cold hod unit located next to the prep/cook area did not have date labels. Potentialy hazardous food stored for 24 hours or more must have a date label.
- 229.165 (k) (14) (C) quat solution.Quaternary ammonium compound solution not used based on minimum temperature and pH concentration. Observed sanitizer bucket that was suppose to have quat sanitizer, test strip did not change color when tested. Also, water was too warm for quat solution to be effective. Establishment should follow the manufacterer instructions on temperature and pH for sanitizing solution.
- No documentation for Food manager on duty. All documentation should be available at the establishment to provide evidence of a food manager at all times. 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. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- 229.165 (m) (1) (A)not clean.Ice machine has mold growth and other debris by theopening where the ice comes out. All food contact surfaces should be cleaned and sanitized to prevent contammination.
- Inspection report was not posted. Inspection report must be posted and in customer view.
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03/19/2012 | 75 |
- 229.163 (h)- before handling. Documentation in establishment, indicates that employees perform a double hand wash, then use sanitizer. However, observe employees wearing gloves, for handling RTF food. This is contradictive to what employees have been trained to do, according to training records.
- 229.163 (q) Prohibition. Employees handling RTF Food, are wearing bracelets. According to documentation on employee training, employees are not allowed to wear jewlery on hands or wrists.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employees are not following rules for bare hand contact, as written on their training records. They are wearing jewelry, and wearing gloves.
- 229.166 (f) (4) air gap 2x. All waste water piping leading to drains, must be properly air gapped, and not be placed directly into drain pipe, creating a cross connection.
- 229.168 (c) (2) toxics above items. Box of tomatoes being stored on floor directly under liquid cleaners.
- Establishment must always have at least one person on duty with a food managers certification.
- Found can food items in storage room, with heavy dents along rim.
- Ch 13, Art II, section 13-26 Display permit. Do not display report in manner, where inspection is score is covered from public view.
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05/04/2011 | 71 |
- Food prep-persons are not allowed to wear bracelets, or have long finger nails. Only bracelet allowed is a medical bracelet. All personal drinks must also have a lid and straw.
- Remove dented cans.
- 229.168 (c) (2) toxics above items. Box of banannas, being stored directly under cleaners.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine, dispose of broken ice buckets, and do not store food items inside metal containers. Metal container is a single use item, not meant for storing or keeping food inside.
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09/29/2010 | 86 |
- 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.
- Place an accurate thermometer in the reach in at the front counter.
- Most recent graded inspection report must be posted in customer view.
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03/09/2010 | 90 |
| No violation noted during this evaluation. | 01/20/2009 | 84 |
| No violation noted during this evaluation. | 06/27/2008 | 97 |
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