- Most recent graded inspection report must be posted in customer view. MOST RECENT GRADED INSPECTION REPORT DATED 8 JANUARY 2016 NOT POSTED. Post most recent graded inspection report in customer view.
- PROPERLY AND HYGENICALLY WASH, RINSE, AND SANITIZE ALL SOFT DRINK SPIGOTS AT SELF-SERVE SOFT DRINK DISPENSING UNIT. INSPETOR ENCOUNTERED SYRUP AND DEBRIS BUILD-UP ON ALL SPIGOTS.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. 229.165 (q)food contact not sanitized. 229.165 (m) (2)non food contact dirty. Equipment used in storing food not cleaned. PLASTIC BREAD RACKS USED FOR STORING/HOLDING SANDWICH BREAD FOUND WITH ACCUMULATIONS OF DEBRIS, DIRT, DRIED FOOD PRODUCT. THESE ARE CONSIDERED FOOD CONTACT EQUIPMENT AND MUST BE WASHED PROPERLY ON A DAILY BASIS.
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03/01/2016 | 90 |
- 229.166 (c) (2)under pressure. Water under pressure not provided to all fixtures, equipment, and nonfood equipment that are required to use water. WATER PRESSURE AT HANDSINK IN MENS BATHROOM IS LOW AND NOT SUFFICIENT ENOUGH TO ALLOW WATER TO OBTAIN PROPER TEMPERATURE FOR HAND WASHING WITHIN REQUIRED TIME. ADJUST PRESSURE AS REQUIRED.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. CLEAN AND SANITIZE INTERIOR OF ALL REACH IN COOLING AND FREEZER UNITS. IN ADDITION, CLEAN EXTERIOR AREAS OF SAID UNITS.
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01/08/2016 | 93 |
- REPEAT VIOLATIONS: 229.165 (d) (1) (A)smooth. Multiuse food-contact surfaces are not smooth. Food contact surfaces unsightly (dirty or not clean). ACCUMULATION OF FOOD AND DEBRIS EVIDENT. SURFACES OR CUTTING BOARDS WITH DEEP CUTS/GROOVES MAKING SURFACES THAT ARE NOT CONDUCIVE TO PROPER WASHING AND SANITIZING.. CUTTING BOARDS ARE TO BE RESURFACED OR REPLACED.
- 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. A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course
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07/08/2015 | 91 |
- 229.171(f)permit required. Permit requirement, prerequisite for operation. A person may not operate a food establishment without a valid permit or license to operate issued by the regulatory authority. 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. Post most recent graded inspection report in customer view.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC
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04/13/2015 | 91 |
- All soups in the hot hold unit were ~120F degrees. Ensure all hot hold units are kept at 135F degrees or above. Temperature on units were increased to 165F degrees.
- Cold hold unit with meats and cheeses was not maintaining proper temperature. Ensure the unit can maintain a temperature of 41F degrees or below.
- Hand sink near drive through station did not have soap. Ensure all hand sinks are supplied with soap and paper towels at all times.
- Observed gnats in back room with ice machine and mop sink. Eliminate presence of pests using any effective means. (eliminate standing water, food debris, mop should be hanging, hanging sticky traps, etc)
- All cold hold units that have potentially hazardous foods must have a thermometer.
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01/05/2015 | 83 |
- 229.163 (h) (8) before gloves. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves for working with food. INSPECTOR WITNESSED EMPLOYEES FAIL TO WASH HANDS AND EXPOSED PORTIONS OF ARMS PRIOR TO DONNING CLEAN SINGLE SERVICE GLOVES.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. REFRIGERATED, READY TO EAT FOODS, FOOD CONDIMENTS, ETC., WHEN SAID FOODS ARE PREPACKAGED AND ARE RETAINED IN PREPACKAGED CONTAINERS FOR USE, ARE TO HAVE THE FIRST DATE THAT SAID CONTAINER WAS OPENED (I.E.-DATE CONTAINER'S HERMETICALLY SEALED COVER UNSEALED) ETCHED ON SAID CONTAINER. DATE MARKING ON CONTAINERS CAN BE ACCOMPLISHED USING DATE LABELS OR ETCHING CONTAINER WITH APPROVED MEANS (MARKERS, PENS, ETC.)
- * 229.163(b) Demonstation of Knowledge. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: (A) describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (B) explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (C) describing the symptoms associated with the diseases that are transmissible through food; (D) explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (F) stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (G) stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) describing the relationship between the prevention of foodborne illness and the management and control of the following: (i) cross contamination; (ii) hand contact with ready-to-eat foods; (iii) handwashing; and (iv) maintaining the food establishment in a clean condition and in good repair; (I) explaining the relationship between food safety and providing equipment that is: (i) sufficient in number and capacity; and (ii) properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) identifying the source of water used and measures taken to ensure thatit remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) identifying poisonous and toxic materials in the food establishmentand the procedures necessary to ensure that they are safely stored, dispensed, used, and disposedof according to law; (M) identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with therequirements of these rules; (N) explaining the details of how the person in charge and food employeescomply with the HACCP plan if a plan is required by the law, these rules, or an agreementbetween the regulatory authority and the establishment; and (O) explaining the responsibilities, rights, and authorities assigned by these rules to the: (i) food employee; ii) person in charge; and (iii) regulatory authority A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION
- 229.166 (i) (5) (A)plumbing repairs. Plumbing system not repaired according to law. REPAIR ALL LEAKING PLUMBING WATER FAUCETS AND NON-FUNCTIONING DRAIN LINES AT ALL SINKS WITHIN FOOD ESTABLISHMENT. INSPECTOR ENCOUNTERED HANDSINK DRAIN NOT DRAINING AS DESIGNED, ALLOWING WATER TO POOL INSIDE SINK COMPARTMENT. IN ADDITION, PREP SINK FAUCETS LEAKING. HAVE ALL REPAIRED COMPLETED BY A LICENSED PLUMBER. RETAIN RECEIPT SHOWING WORK COMPLETED.
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11/04/2013 | 86 |
- * 229.163(b) Demonstation of Knowledge. Registering and successfully completing a Food Manager Certification course Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION. -no certified food manager not on duty at time of inspection--
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05/06/2013 | 97 |
- Unlabeled spray bottle of blue liquid stored on rack with food container lids and trays. Ensure all spray bottles are labeled and that all toxic chemicals are stored separate and below food and food contact surfaces.
- Air gaps are needed between water lines and the top of drain sinks under the handsinks and three compartment sinks. Ensure air gaps are at least two times the diameter of the pipe leading to the drain sink.
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11/06/2012 | 94 |
- 229.163 (n) (2) (A) closed beverage container. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas. Employees must drink from clean closed beverage containers with cleans hands. EMPLOYEES MUST STORE PERSONAL DRINKS IN DESIGNATED AREA AWAY FROM FOOD PREPARATION/FOOD SERVICE AREA. DRINKS MUST BE IN CLOSED BEVERAGE CONTAIENRS WITH LIDS AND STRAWS 1) INSPECTOR FOUND OPENED BEVERAGE CONTAINERS ON SHELF IN FRONT COUNTER WITHOUT LIDS.
- 229.164 (r) (1) (B) (i) common name. ALL BULK FOOD STORAGE CONTAINERS USED TO STORE FOOD AND FOOD INGREDIENTS IN A FOOD ESTABLSIHMENT MUST BE LABELED WITH THE COMMON NAME OF THE FOOD OR INGREDIENTS HELD WITHIN.
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic items away from food and other items needing protection by spacing or partitioning. INSPECTOR ENCOUNTERED A CONTAINER OF DRAIN OPENER CHRYSTAL BEING STORED IN BAKERY AREA, ON FLOOR NEXT TO BREAD RACK HOUSING BREAD PRODUCT. 1) ALL CHEMICALS TO BE STORED IN DESIGNATED AREAS AWAY FROM FOOD AND ALL FOOD PREPARATION AREA.
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05/08/2012 | 89 |
| No violation noted during this evaluation. | 10/27/2011 | 100 |
- Employees must use a clean chemical hand sanitizing solution as a hand dip. EMPLOYEE FAILED TO WASH HANDS/USE GLOVES/USE APPROPRIATE HAND SANITIZER AFTER PERFORMING A TASK OTHER THAN FOOD RELATED AND THEN HANDLING READY TO EAT FOOD-BREADS WITH BARE HANDS.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. READY TO EAT FOOD ITEMS-BREAD-BEING STORED ON SHELVING. SHELVING IS NOT CLEAN AND SANITIZED ON ROUTINE BASIS. 1) informed manager to begin to use proper storage trays to hold bread.
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04/27/2011 | 92 |
- 229.165 (d) (1) (B)Insure all food containers are free of breaks, cracks- ice bin is cracked, cookie storage container at DT is broken.
- Potentially Hazardous food not at required temperature in cooling unit. Reach in cooler at serving line is at 60 degrees F. All food in cooler is condemned.
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09/29/2010 | 92 |
- Handsink in bakers area was blocked by rolling container.
- Handsink in bakers area had no papertowels.
- Evidence of insects observed. Flies observed in kitchen area.
- Unlabeled cleaning bottle being used.
- Establishment must always have at least one person on duty with a food manager certification.
- All RIC's must have thermometers inside.
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10/28/2009 | 82 |
| No violation noted during this evaluation. | 01/28/2009 | 97 |
| No violation noted during this evaluation. | 04/09/2008 | 100 |
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