| No violation noted during this evaluation. | 02/02/2016 | 100 |
- 229.163 (g) Wash before RTE. Employees observed not washing their hands and exposed portions of the arms between tasks. Employees must follow approved procedures for washing hands before handling ready-to-eat foods.
- 229.164 (o) (7) (A) consume by date. 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.
- 229.165 (n) (1) (D) (vii)utensils in Water. Observed "in-use" utensils stored in bin of water on food prep line. Ensure all "in-use" utensils are stored properly as discussed.
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09/28/2015 | 89 |
- 229.163 (n) (2) (A) closed beverage container.Observed employee drink in wrong container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.163 (g) Wash before RTE. Employee did not wash hands between handling toxic chemicals and returning to food prep duties. Employees must follow proper handwashing procedure for bare hand contact before switching between duties.
- 229.165 (q)food contact not sanitized. Observed employee place bag of food in ice bin by drive thru window. Ensure ice bin is closed at all times to prevent items being put/stored in bin.
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01/22/2015 | 89 |
- 229.165 (l) (1) (B)not calibrated. Calibrate walkin cooler gauge thermometer to reflect the correct temperature. Ambient air temperature reading between 39F and 40F. Gauge thermometer is reading between 45F to 48F. May also add a working thermometer inside of the walkin cooler. - Item corrected.
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07/24/2014 | 97 |
| No violation noted during this evaluation. | 11/07/2013 | 100 |
- 229.165 (m) (1) (A)not clean. Ice machine needs to be cleaned to remove mold and build up of calcium deposits. Cutting board using to slice fruits for smoothies and banana splits needs to be replaced because is no longer smooth, nonabsorbent and easily cleanable.
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05/06/2013 | 97 |
- 229.163 (n) (2) (C) contaminate surroundings(Employee bevarage located on cake preparation work table). Store beverage in a closed beverage container in a manner that will not contaminate exposed food, clean equipment, utensils and unwrapped single-service items.
- 229.167 (e) (2) no soap. No soap at the hand washing sink(located in the Kitchen area). Supply every handwashing sink with soap.
- 229.168 (c) (1) toxics stored(SPray Bottle of pesticide: Terminex, hanginf on the bulk can rack). Toxic items stored with items needing protection. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.165 (k) (14) (C) quat solution(containers of sanitizing solution n less than 200PPM). . For sanitation a combination of PH concentration and temperature are not adequate. Keep quat ammonia sanitizing solution within (200ppm-400ppm). NOTE: Assure Sanitizing solution dispenser is properly calibrated and or maintain solution(check with strips) to maintain required levels.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate.
- 229.168 (c) (1) toxics stored. Toxic items (containers of sanitizing solution and hand sanitizers)stored with items needing protection. Store toxic items below and away from food areas, remove all poisonous items from food areas
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09/25/2012 | 84 |
- 229.163 (n) (1) eat.drink.smoke. Employees must consume drinks from covered cups with straws and food in areas away from the food service line.
- Do not shelve for consumption foods in dented cans.
- 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 other control measures approved by the regulatory authority.
- 229.166 (g) (3) mop sink. No mop sink or curbed floor drain provided.
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01/05/2011 | 85 |
- 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.
- No mop sink or curbed floor drain provided.
- Provide a thermometer to all coolers storing potentially hazardous foods.
- Most recent Food lisence and graded inspection report must be posted in customer view.
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05/03/2010 | 87 |
| No violation noted during this evaluation. | 11/24/2008 | 97 |
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