- Label all toxics removed from original container
- At least 1 CFM must be on site with credentials * Take ServeSafe to DBSC located at 1901 S Alamo HEALTH desk and get City issued ID cost $15.45. CFM was not on site at time of inspection
- DIscontinue using ice machine with missing parts/ clean other ice machine
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01/14/2016 | 91 |
- Use food grade containers for food storage *flour/sugar
- Clean ice machine bin
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09/09/2015 | 97 |
- All hot hold TCS foods must be at or above 135 degrees F - brisket at 118.
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03/30/2015 | 95 |
- Discontinue using broken containers for food items
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01/13/2015 | 97 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings in walk in cooler
- use only commercial grade pesticides in food establishment
- At least 1 person on site must be a CFM with credentials- at time of inspection CFM was off site
- Provide thermometers for food handlers for cooking/reheating/cooling/holding processes and in all reach in coolers where TCS foods are stored.
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07/11/2014 | 87 |
- Have a readily accessible thermometer.
- store all in use wiping cloths in sanitizing solution
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12/12/2013 | 94 |
- Ensure a certified food manager is present during all operating shifts. (Certified food manager was expired at time of inspection.)
- Ensure all food contact equipment is properly stored. (Knives stored between three compartment sink and wall)
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04/18/2013 | 94 |
- At least one person on duty must have food manager's certification during all hours of operation....handout given...
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03/19/2012 | 97 |
- 229.164 (o) (6) (A) PHF>135. Ribs, sausage, and ham in a hot holding unit were between 109-125 degrees F. Employees indicated that the meat had been in the unit less than 4 hours and reheated these items to 165 degrees F. Potentially hazardous food must be held below 41°F or above 135°F except during preparation, cooking or cooling or when time is used as a public health control.
- Observed employees handle ready to eat food with bare hands without first performing a double hand wash followed by using a nail brush on nails and or applying an alcohol based hand sanitizer. Prior to handling ready to eat foods with bare hands employees must perform a double hand wash followed by using a nail brush on nails and or applying an alcohol based hand sanitizer. Establishment must also retain employee signed documentation that explains this procedure, when to wash, and corrective actions.
- 229.164 (o) (7) (A) consume by date (prepared). Various cooked meat products in the refrigerator did not not have date labels on them. Employees indicated that most of these items were from yesterday and would be used by today but there were a few items from two days ago. . Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.164 (o) (9) (A) (i) Time Only. Meringue pies put out for sale on the service line were being held using time only as a public health control instead of time in conjnunction with temperature. Individual pies were not marked with a time to indicate when the pie was removed from temperature control. Individual pies must be date marked or some other acceptable method must be used to record the time that the pies were removed from temperature control.
- 229.165 (m) (1) (A)not clean. The racks inside one of the smokers was not clean to sight and touch. Clean and sanitize these racks immediately.
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02/03/2011 | 84 |
- Several meringue pie slices were being held at room temperature; the slices of pie were at a temperature of 75 degrees F. Manager on duty stated that these items had been out since 2 pm. Establishment may serve these pie slices until 6 pm today. At 6 pm all remaining slices must be discarded. Potentially hazardous food items must be held below 41 degrees F or above 135 degrees F unless the food item is being cooked, cooled, used immediately in prep, or when time is being used as a public health control.
- Observed a food employee handle cooked brisket with bare hands without first performing a double hand wash followed by using a nail brush on nails and or applying an alcohol based hand sanitizer. Prior to handling ready to eat foods with bare hands employees must perform a double hand wash followed by using a nail brush on nails and or applying an alcohol based hand sanitizer. Establishment must also retain employee signed documentation that explains this procedure, when to wash, and corrective actions.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed flies and gnats in dining, service, and kitchen areas. Eliminate the presence of insects by using any approved means.
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08/25/2010 | 88 |
- (meat walkin)...cover and lable all leftovers more than 24 hours old....
- (victory refrigerator)...products tested at 46F (coke)....make sure the refrigerator can hold products to at least 41F....
- No soap at the Mens hand washing sink.
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08/26/2009 | 90 |
| No violation noted during this evaluation. | 04/09/2008 | 100 |
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