| No violation noted during this evaluation. | 12/02/2015 | 100 |
- 229.166 (f) (2) (A)HWS>100F. Hand sink near food line has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees F. Inspector will return on 04/07/2015 to ensure hand sink has hot water available.
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04/06/2015 | 96 |
| No violation noted during this evaluation. | 11/12/2014 | 100 |
| No violation noted during this evaluation. | 03/03/2014 | 100 |
- 229.164 (r) (1) (A) labeled properly. 229.164 (r) (1) (B) (i) common name. LABEL ALL BULK BIN CONTAINERS WITH THE COMMON NAME OF THE FOOD PRODUCT IN THE CONTAINER. (IE: FLOUR, SUGAR, ETC.)
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10/04/2013 | 96 |
- Potentially Hazardous food (1/2 pint milk, located on in the serving line coolers @45F)not at required temperature in cooling unit. Food must be maintained at or below 41?.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from a closed beverage container(twist top containers: located in the Salad an warewash areas) in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers(tight-fitting lid with a with straw)cleans hands and away from food prep areas.
- 229.166 (f) (2) (A)HWS>100F. Hand sink (located by the Salkad prep area)has no hot water(94F). Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.168 (a) toxics not labeled. Chemical spray bottles(located in the Warewash area) are not marked, Unlabeled chemical bottles found in food preparation/storage/warewash areas , Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- 229.165 (k) (14) (C) quat solution. Quat ammonia sanitizing solution temperature off required levels. Keep quat ammonia sanitizing solution within (200ppm-400ppm).
- 229.165 (k) (14) (A)chlorine solution. For sanitation a combination of PH concentration and temperature are not adequate. Have proper Ph(50-100 PPM Chlorine) and time for sanitizing.
- 229.165 (m) (1) (A)not clean. Damaged plastic handle on serving utensil. Utensil(s) must have smooth, easily cleanable surfaces.
- 229.165 (m) (1) (A)not clean(accumulated food debris). In use utensils dirty(serving utensils,thermometer stored as clean: located in work table drawers. Clean-sanitize in use utensils.
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Clean-sanitize food contact surfaces(pastry cabinets used for storage of bakery products)..
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02/04/2013 | 78 |
- Potentially hazardous food exceeds shelf life as specified in code. PHF may not exceed the shelf life as outlined in the rules.
- 229.168 (c) (1) toxics stored(sanitizing solution, stored on lower shelf of work table with food contact supplies,equipment ,etc). Storing toxic next to food items. Store toxic items below and away from food areas.
- 229.165 (m) (1) (A)not clean(accumulation of food debris: can opener,floor model mixer,inside some of the work table's drawers). Food contact surfaces unsightly (dirty or not clean). Clean and sanitize food contact surfaces.
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10/12/2012 | 90 |
- Potentially Hazardous food (prepared chicken (WI2) at 48 F)not at required temperature in cooling unit. Food must be maintained at or below 41? .
- Employee did not wash hands(Employee observed wiping gloves off with a cloth towel, in lieu of following proper handwash procedures) before donning gloves for working with food. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel, prior to donning gloves.
- 229.164 (f) (2) (A) (iv) not covered(excess salad bar items offered for customer self-service). Foods not protected by covered containers, sneeze guards,etc. Cover food items or use a sneeze guard to protect food from contamination.
- 229.165 (m) (1) (A)not clean(accumulation of food debris on knives stored in drawers and inside the drawers). Food contact surfaces not cleaned and sanitized. Clean food contact surfaces. Clean and sanitize food contact surfaces of equipment and utensils. 229.165 (d) (1) (A)smooth(can not be effectively cleaned and sanitized). Damaged plastic(melted spatulas,knife handles,etc). Discard any damaged equipment/utensils.
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02/29/2012 | 84 |
- 229.166 (g) (4) (B)backflow preventer(Utility basin). There is no backflow preventer present(leaks). Provide for adequate backflow prevention device.
- 229.165 (k) (14) (A)chlorine solution(SANITIZING SOLUTION FOR INDIVIDUAL CONTAINERS LESS THAN 50-100 PPM). For sanitation a combination of PH concentration and temperature are not adequate. Have proper Ph and time for sanitizing. RECOMMEND PREPARING ONE LARGE BATCH OD SOLUTION, THEN DISTRIBUTE TO CONTAINERS.
- Potentially Hazardous food(PHF items on self-service bar: pasta/meat salads,pudding,yogurt,etc. 50-70F) not at required temperature in cooling unit. Food must be maintained at or below 41°.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(Turkey Ruben sandwich at 112F) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
- 229.163 (n) (2) (C) contaminate surroundings. Employee's beverage containers located above clean dishware exiting from dishwasher. Employees must not eat, chew, drink from an open cup and use tobacco while in the warewash/storage/prep./service areas. Beverages must be located in an area, so as not to contaminate food/food contact surfaces.
- 229.164 . 229.164 (v) (4) PHF > shelf life(Ricotta cheese exp. 9/12/11) product exhibiting signs of spoilage(bulging containers). PHF may not exceed the shelf life.
- Foods(sliced bread,puddings,etc) not protected by storage in packages, covered containers, etc. Food contaminated by consumers or other persons through contact with their hands shall be discarded. Use sneeze guards to protect self-service items.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated(varirty of items in walk in cooler), ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Annotate 7 days from date of preparation, if maintained at 41 F or less.
- Proceed to 1901 South Alamo(Health Department desk)with a valid Food Manager's certificate to purchase($15.45)a valid Metro Health ID. business hrs. M-F 7:45-4:30.
- 229.168 (c) (1) toxics stored(sterno). Improperly storing toxic chemicals next to food products supplies. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning. 229.168 (a) toxics not labeled(green liquid detergent). Toxic material taken from bulk container and placed in an unlabeled bottle. Properly label all bottles, legibly write labels on bottles, discontinue to use bottles if label is different from contents inside bottle.
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09/19/2011 | 61 |
- Found bugs in tub of flour.
- Install a backflow preventor to the faucet/s with hose/s.
- Repair mopsink. Obtain water and dispose of mopwater in the mopsink only. Do not use other sinks.
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02/23/2011 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- Ensure all thermometers are properly working.
- 229.165 (m) (1) (A)not clean. Clean and sanitize can openers and dry storage shelves.
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10/12/2010 | 90 |
- (1)Handsinks must be used for handwashing only. (2)Employee drinks must be in covered cups with straws.
- Evidence of insects observed.
- (1)Provide an airgap between the ice machine drain pipe and the floor drain equal to twice the diameter of the pipe. (2)Install a backflow preventor to faucet with a hose connected to it.
- (1)Clean soda nozzles regularly. (2)Clean and sanitize the inside of the ice machine. (3)Clean the cabinets where clean dishwares are stored. (4)Clean and sanitize the can opener every 4 hours or after every use.
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05/07/2010 | 87 |
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