- 229.165 (r) (3) (D)no sanitization. sanitizer less than 50-100 PPM
- Ch 13, Art II, section 13-26 Display permit.
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01/25/2016 | 94 |
- 229.165 (r) (3) (D)no sanitization. Dishwasher not sanitizing/monitor sanitizer in towel buckets.
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09/09/2015 | 97 |
- potentially hazardous foods need to be maintained at 41F or below. Items out of temperature in front line.
- 229.164 (o) (7) (A) consume by date (prepared). 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, based on the temperature and time combinations specified.
- 229.165 (m) (1) (A)not clean. Cutting boards need to be smooth/easily cleanable/good repair.
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06/09/2015 | 88 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature of 41F in cooling unit.
- All personal items are to be stored in designated area and labeled for personal use.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats in establishment around drains and water sources. Provide proper measures/methods to control and minimize presence of pests.
- Two hand washing sinks in prep areas,observed to be leaking and in need of repair.
- 229.165 (f) (12) (B)integral thermomter. Install thermometers in reach in refrigerators for accurate monitoring of temperatures in refrigerators.
- Observed cutting boards with gouges and worn surfaces. All surfaces must be in smooth, easily cleanable and in good repair.
- Observed knives stored between tables. All food contact surfaces must be cleaned and sanitized between tasks. 229.165 (m) (1) (A)not clean.
- 2 229.165 (m) (1) (A)not clean. Clean and sanitize soda nozzles at soda fountain and remove accumulated debris.
- Account is current Food Permit expires 11/2015. Ch 13, Art II, section 13-26 Display permit. Obtain and post current Food Permit. Contact Fiscal Services regarding obtaining a duplicate permit if applicable at 210-207-8732.
- Clean and sanitize inside and outside entire surfaces of small refrigerators. 229.165 (m) (1) (A)not clean.
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04/10/2015 | 76 |
- 229.171 (c) (3) (B) (iii) Verification. Establishment must keep log or notebook to verify effectiveness of operation or process. No temperatures are being documented/written to ensure high risk foods (ie. seafood, chicken, poultry) or the walk-in which the majority of the food is being stored, is or below 41F or less.
- Ensure nothing is stored in the hansink. Handsink must be accessible at all times.
- More than one knife was found dirty and not propely cleaned.
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03/01/2013 | 90 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Provide for ice machine to be clean and free of mold especially in top of machine. Make sure to clean soda gun nozzles in bar area regularly to prevent build up of mold and slime.
- 229.165 (h) (2)thermometer available. Thermometers must be placed in each and every cold hold unit to ensure accurate temperature control of held food items.
- 229.165 (d) (1) (B)free of breaks, cracks. Discard all cutting boards, that have breaks, cracks, and are no longer smooth and easily cleanable.
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10/18/2012 | 90 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. Food in cold hold units is temping 44 - 52 degrees F. Determined units are operating properly and that food is being held in prep area outside of temperature control for too long. Since food has been out less than 4 hours am allowing employees to ice it down to ensure it is brought back down to 41 or below.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Several items in walkin coolers were not covered and block of cheese was found open on shelving unit. Only use food grade scoops in bulk food item bins.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. Food permit posted expired on November 30, 2011.
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01/17/2012 | 85 |
- 229.163 (h) (6) wash as needed. Observed employee shifting from one task to another without washing hands or washing hands and changing gloves.
- 229.166 (i) (1) (B) HWS improper use. Employees dumping food items and rinsing food items in sinks designated for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Bin with bread crumbs pushed under 3 compartment sink next to compartment with sanitizer. Bin was not covered and there were multiple utensils including the scoop down in the bread crumbs and marinara sauce had been dropped along inside and outside of bin. Employee discarded all bread crumbs and was instructed to clean and sanitize prior to use.
- 229.164 (f) (2) (A) (iv) not covered. Proscuitto was left laying directly on wire shelf in walkin cooler unprotected.
- 229.167 (e) (3) (A) no towels. One handsink had no towels or soap and manager explained that was broken until this morning so had been using back handwash sink which upon inspection was found to have no towels.
- 229.165 (r) (3) (D)no sanitization. Upon arrival witnessed several baskets of dishes being washed and rinsed in automatic dish machine with no sanitization. Once employee turned on was chlorine at 100 ppm. Told employee to run all dishes back through machine for sanitization process.
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08/23/2011 | 82 |
- 229.166 (g) (4) (A). 229.166 (g) (5) (A). 229.166 (g) (4) (B)backflow preventer. Backflow preventer is present but not operational. When water is turned on it pours from around backflow device. Must be repaired.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. Manager instructed employee to fill towel dispenser with paper towels and soap dispenser with soap.
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04/06/2011 | 90 |
- MUST POST HEIMLICH HUG POSTER(S) ON NOTICEABLE WALL LOCATION(S).
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08/18/2010 | 97 |
- 0ne unit maintaining food temp at or below 41°F
- Observed a 3 second rinse of hands.
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01/13/2010 | 91 |
- Container placed within the bulk food Strorage. Food must be protected from contamination presented by the bottom of (he Container.
- Employee rinsing rag utensils in hand sink. Use hand washing sinks only for hand washing.
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09/22/2009 | 92 |
| No violation noted during this evaluation. | 03/12/2009 | 87 |
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