| No violation noted during this evaluation. | 03/28/2016 | 100 |
| No violation noted during this evaluation. | 06/04/2015 | 100 |
- ALL HAND SINKS MUST HAVE TOWELS AT ALL TIMES. (NO TOWELS)
- ENSURE THAT ALL EQUIPMENT AND DISHES ARE WASHED PROPERLY. (ONLY USING 2 CYCLES) (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: (BLEACH/WATER)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGER CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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12/16/2014 | 91 |
- Ensure potentially hazardous food items are kept at 41 degrees f or below. Pasta salad and potatoe salad were not at required temperature in cold hold unit.
- Ensure a certified food manager is present during all hours of operation. During inspection establishment did not have supporting documentation for employees who have certification.
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08/28/2013 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food and potentially hazardous foods not properly marked with a use by date. 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. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- Establishment must have certified food manager on duty during operating hours. Establishment has 30 days to obtain food manager's certifications so that all shifts have at least one certified food manager on duty during operating hours.
- 229.165 (d) (1) (B)free of breaks, cracks. Establishment must repair cutting boards so that they are smooth, easily cleanable and nonabsorbent. Cutting boards must be free of cracks, gouges and breaks.
- 229.165 (m) (1) (A)not clean. Establishment must clean inside of ice machine so that it is free of mold, mildew.
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03/15/2012 | 90 |
- Ch 13, Art II, section 13-26 Display permit. Establishment must obtain and post current food establishment permit. Please call 207-8853 or go to 1901 S. Alamo health help desk to obtain food license. Establishment must post most recent graded inspection in customer view.
- 229.164 (o) (6) (B) Potentially hazardous foods must be stored at 41F or below in refrigeration units. Reach-in salad cooler found at 52F. See temperatures in remarks section and condemntation report. Salad dressings that specified they must be kept refrigeration were disposed of.
- 229.168 (c) (1) toxics stored. Chemicals found stored over and next to food preparation utensils. Chemicals must be stored away from utensils and food items so that contamination may not occur.
- Establishment must have certified food manager present during operating hours. Establishment has 30 days to obtain food manager's certification.
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11/15/2011 | 86 |
- Deli meat temped at 48.5 F. Manager corrected violation onsite; deli meat moved to cooler that is up to legal food temperature.
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Manager corrected violation onsite.
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09/03/2010 | 92 |
| No violation noted during this evaluation. | 10/09/2008 | 86 |
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