| No violation noted during this evaluation. | 02/03/2016 | 100 |
- ALL FOOD TO BE STORED AT LEAST 6 INCHES OFF OF FLOOR. VEGETABLES FOUND BEING STORED INSIDE PLASTIC CRATE BUT WITH NO BARRIER BETWEEN CRATE AND FLOOR.
- 229.167 (e) (2) no soap. Hand washing lavatory, or group of 2 adjacent lavatories, not provided with a supply of hand cleaning liquid, powder, or bar soap. ALL HANDSINKS MUST BE PROVIDED WITH HANDSOAP AT ALL TIMES
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11/17/2015 | 93 |
| No violation noted during this evaluation. | 07/14/2015 | 100 |
- ALL PHF FOODS/TCS FOODS MUST BE HONESTLY PRESENTED,APPROPRIATED,AND MAINTAINED SO AS TO PROTECT THE QUALITY AND INTEGRITY OF FOODS USED FOR PUBLIC CONSUMPTION. 1) INSPECTOR ENCOUNTERED FROZEN FOODS HELD IN CONTAINERS THAT WERE DAMAGED ALLOWING FOODS TO BE EXPOSED TO EXTERIOR FACTORS. FOODS DESTROYED
- 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.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. Supply each handwash station with individual disposable paper towels.
- 229.167 (p) (11) (C)insects/pests not minimized. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by using methods, if pests are found, such as trapping devices or other means of pest control as specified (in this code). PRESENCE OF DRAIN FLIES IN LARGE NUMBERS ENCOUNTERED.
- * 229.163(b) Demonstation of Knowledge.
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05/11/2015 | 83 |
- Hot water is out on kitchen side of establishment
|
11/07/2014 | 96 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Food not protected from cross contamination by separating raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Violation Codes Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food.
- 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 food not properly marked with a use by date. 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.
- * 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
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10/29/2013 | 89 |
- Certified Manager should be present at all times of operating in kitchen. Ensure to have a certified food manager certification obtained, and once that is obtained, take copy down to 1901 S. Alamo to obtain city's certificate for a fee of $15.45.
- Ice machine panel should be free of black buildup along panel inside of machine. Ensure to propelry clean and sanitize panel to ensure no cross contamination.
|
07/02/2013 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. ENSURE TO CLEAN ALL REACH IN COOLING UNITS, FREEZER UNITS TO ELIMINATE FOOD ACCUMULATION
|
12/06/2012 | 93 |
- Ensure that the most current inspection report is posted. (Last inspection report not posted at time of inspection.)
- Ensure that a certified food manager is present during all operating hours. (Food manager certification posted expired in 2009.)
- Ensure that all foods removed from original packaging are date labeled when placed in another packaging. (Hot dogs, cheese, lettuce, burger patties not labeled at time of inspection.)
- Ensure that all food product on shelving is not expired. (Cartons of eggs dated 2/24/12.)
- Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. (Eggs stored above milk in walk in cooler.)
|
03/05/2012 | 86 |
- There are some ants in the restroom.Need to eliminate ants.
- Food mgr. certification is expired. Need to renew the food mgr.certification.
- Most recent graded inspection report must be posted in customer view.
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07/28/2011 | 91 |
| No violation noted during this evaluation. | 01/14/2011 | 100 |
- Customer dispensed bulk food missing label of manufacturer of processor.(ice bags)
- Properly dispense coffee stirrers.
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10/27/2010 | 93 |
- Label without manufacturer information.(ice bags)
- Properly dispense coffee stirrers.(must be individually wrapped or dispensed from a dispenser.)
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05/04/2010 | 93 |
- COOK NOT WEARING SINGLE SERVICE GLOVES WHEN READY TO EAT AND RAW FOODS.
- Refrigerated, ready-to-eat food not properly marked with a use by date. CHILI AND NACHO CHEESE SAUCE REFRIGERATED IN CONTAINERS WIHTOUT DATE/DAY LABELS
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03/03/2010 | 92 |
| No violation noted during this evaluation. | 06/02/2009 | 100 |
| No violation noted during this evaluation. | 02/24/2009 | 74 |
| No violation noted during this evaluation. | 03/04/2008 | 100 |
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