- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food must be maintained at 57° C (135° F) or above. Potentially hazardous foods 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 (g) Wash before RTE. 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. Predefined Comment
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Food not protected from cross contamination by cleaning and sanitizing equipment and utensils as specified. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. SOFT DRINK SPIGOTS AT SELF-SERVE DRINK MACHINE ALL HAD DRIED SYRUP BUILD-UP ON EACH SPIGOT REMOVED AND EXAMINED. INSPECTOR INSTRUCTED KITCHEN PERSONNEL ON IMPORTANCE OF REMOVING AND EFFECTIVELY WASHING, RINSING, AND SANITIZING SPIGOT UNITS EVERY NIGHT. IN ADDITION, THE UNDERSURFACE OF THE JUICE DISPENSING UNIT, THE SURFACE THAT HOLD THE DISPENSING NOZZLES, HAD ACCUMULATION OF JUICE THAT WAS DRIED AND HARDENED. AREA WAS NOT BEING CLEANED AND SANITIZED DAILY.
- 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. Refrigerated, ready-to-eat, PHF foods held for more then 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 at 45F a max of 4 days. INSPECTOR FOUND FROZEN FOOD PRODUCT IN FREEZER WITH AN PREPARATION DATE OF 1/28/2016. INSPECTOR HAD FOOD SERVICE EMPLOYEE REMOVE FROM FREEZER UNIT AND DISPOSE OF ALL SAID PRODUCT
- 229.165 (r) (3) (D)no sanitization. Exposure time used in relationship with a combination of temperature, concentration, and pH that yields no sanitization, as defined. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use any chemicals for sanitization according to manufactures directions. INSPECTOR FOUND THAT THE 5-GALLON CONTAINER OF SANITIZER THAT IS PUMPED INTO THE MECHANICAL WARE WASHING MACHINE WAS EMPTY AT TIME OF INSPECTION. ANY WARES THAT ARE TO BE WASHED TODAY MUST BE WASHED BY HAND IN 3-COMPARTMENT SINK. NOT UNTIL NEW AND FULL CONTAINER OF SANITATION CONCENTRATION IS INSTALLED CAN THE MECHANICAL WARE WASHING MACHINE BE UTILIZED.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course
- 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. THIN PROBE THERMOMETER NOT AVAILABLE FOR FOOD SERVICE PERSONNEL TO TAKE TEMPERATURES OF FOOD BEING HELD IN HOT-HOLD UNITS OF SELF SERVICE LINES. PROVIDE THERMOMETER TO BE USED DURING THE ENTIRE PROCESS OF FOOD PRODUCTION, INCLUDING HEATING AND HOLDING.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Food contact surfaces not cleaned and sanitized. THE SURFACES OF THE JUICE DISPENSING UNIT AND THE SPIGOTS OF THE SELF SERVE DRINK MACHINES FOUND WITH ACCUMULATION OF DRIED PRODUCT AND SURFACES NOT CLEANED AND SANITIZED
- * 229.164 (h)(6)(B) Buffet Plates. A card, sign, or other effective means of notification shall be displayed to notify consumers that clean tableware is to be used upon return to self-service areas, such as salad bars and buffets.
- 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.
- Ch 13, Art IV, section 13-112 (c)(1). 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. MOST CURRENT FOOD INSPECTION REPORT MUST BE POSTED IN PLAIN PUBLIC VIEW. INSPECTOR FOUND THAT LAST INSPECTION REPORT WAS IN A FRAME BEHIND THE FRONT DESK OBSTRUCTED BY A WALL
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03/22/2016 | 65 |
| No violation noted during this evaluation. | 11/20/2015 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings Foods not protected by storage in packages, covered containers, etc. INSPECTOR ENCOUNTERED SEVERAL OPENED BOTTLES OF CONDIMENTS MISSING/WITHOUT LIDS/COVERS. IN ADDITION, INSPECTOR FOUND BAGS OF DRY CEREAL NOT PROPERLY RESEALED AFTER BEING OPENED.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Food not protected from cross contamination by cleaning and sanitizing equipment and utensils as specified. INSPECTOR FOUND ICE SCOOP BEING STORED ON TOP OF ICE MACHINE, WHICH WAS DIRTY WITH DUST AND DEBRIS. PROVIDE A CLEAN, SANITIZED SURFACE ON WHICH ICE SCOOP CAN BE STORED. ASSURE THIS SURFACE IS CLEAN/SANITIZED DAILY
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant 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. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 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 at 45F a max of 4 days. INSPECTOR ENCOUNTERED MILK WITH AN EXPIRATION DATE OF 31 AUGUST 2015, IN REFRIGERATOR. INSECTOR ENCOUNTERED SEVERAL READY TO EAT FOODS BEING STORED WITH EXPIRATION/USE BY DATES FROM AUGUST AND JULY 2015. --ALL WERE DISCARDED.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. ALL AREAS UNDER THE COUNTERS/INSIDE SHELVING OF FOOD BARS AND HOT-HOLD UNITS MUST BE CLEANED AND SANITIZED. REMOVE FROM AREAS ALL SPILLED FOOD PRODUCT, ALL LOOSE SINGLE SERVICE UTENSILS,ETC. UNDER THE HOT-HOLD UTENSILS, REMOVE HOT HOLD UNITS AND CLEAN UNDER ALL AREAS.
- * 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 Registering and successfully completing a Food Manager Certification course
- 229.165 (n) (1) (D) (vi)Cleaning schedule. 229.165 (n) (1) (A) (v)when contaminated. Equipment food-contact surfaces and utensils not cleaned at any time during the operation when contamination may have occurred. 229.165 (m) (2)non food contact dirty. Cleaning logs not kept. INSPECTOR FOUND INTERIOR OF MICROWAVE OVEN DIRTY, WITH DRIED FOOD DEBRIS. NO CLEANING/SANITIZING SCHEDULED MAINTAINED.
- * 229.164 (h)(6)(B) Buffet Plates. A card, sign, or other effective means of notification shall be displayed to notify consumers that clean tableware is to be used upon return to self-service areas, such as salad bars and buffets. No reminder as specified. AT FOOD BUFFET SETTINGS, AN ADVISORY MUST BE POSTED TO DIRECTS CONSUMERS TO USE CLEAN WARES AT EACH VISIT. FOOD BUFFET COUNTER NOT EQUIPPED WITH SUCH ADVISORY.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated.
- 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. NO CERTIFIED FOOD MANAGER ON DUTY AT TIME OF INSPECTION.
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09/01/2015 | 80 |
| No violation noted during this evaluation. | 05/04/2015 | 100 |
| No violation noted during this evaluation. | 04/14/2015 | 100 |
| No violation noted during this evaluation. | 12/10/2014 | 100 |
| No violation noted during this evaluation. | 01/07/2014 | 100 |
| No violation noted during this evaluation. | 08/08/2013 | 100 |
| No violation noted during this evaluation. | 04/10/2013 | 100 |
- Open container cup found stored with dry ingredients/fod. Ensure drinks are covered with a lid and stored in a designated area away from dry food storage.
- Direct connection found between pipe and sewer drain. Ensure an air gap that is 2 times the diameter of the pipe is put between the drain and pipe.
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12/06/2012 | 93 |
| No violation noted during this evaluation. | 04/10/2012 | 100 |
| No violation noted during this evaluation. | 12/09/2011 | 100 |
| No violation noted during this evaluation. | 08/16/2011 | 100 |
- A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION. 1) MANAGER ON DUTY DID NOT HAVE CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISE
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02/28/2011 | 97 |
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