- * 229.163(b) Demonstation of Knowledge. One person per shift must have the food manager certification.
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02/04/2016 | 97 |
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED, IDENTIFY PERSON/SCHEDULE TO TAKE CLASS-TEST PROVIDE CERTIFICATE OF COMPLETION.
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05/15/2014 | 97 |
- 229.164 (o) (6) (A) PHF>135. PHF held for service needs to be kept at 135F or above, soup 130F.
- 229.165 (r) (3) (D)no sanitization. sanitizer below the standard remake and test.
- * 229.163(b) Demonstation of Knowledge. One person per shift is required to be food manager certified, while on remodel identify persons to go to FMCC, sent and provide certificate of completion upon reopening.
- Equipment is not in smooth/easily cleanable/non absorbent and good repair, Going to close tomorrow for upgrade..
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11/12/2013 | 86 |
- 229.163 (h) (8) before gloves. Both employees put new gloves on without first washing their hands for 20 seconds in warm, soapy water.
- 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.
- 229.165 (m) (1) (A)not clean. Ice machine has significant amount of black mold growing along top and sides. Must be cleaned and sanitized on a regular cleaning schedule to prevent mold, slime and calcium deposit build up.
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01/14/2013 | 90 |
- 229.167 (p) (5) use of wrong sinks. Mop was placed in 3 compartment sink instead of mop sink to clear walkway.
- 229.165 (m) (1) (A)not clean. Ice machine has mold growth at top on the inside and needs cleaned and sanitized.
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07/10/2012 | 93 |
- 229.165 (m) (1) (A)not clean. Observed mold growth on top, inside section of ice machine.
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11/08/2011 | 97 |
- 229.167 (p) (11) (C)insects/pests not minimized. Insects in establishment and no bait stations or other control devices used. Observed gnats in food prep areas. Manager will call pest control company.
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04/26/2011 | 97 |
- MUST FURNISH LADIES' REST ROOM HAND SINK WITH HAND SOAP AT ALL TIMES.
- INTERIOR SURFACES OF ICE MACHINE NEED CLEANING TO REMOVE MOLD AND SLIME GROWTH.
- A FOOD MANAGER TRAINING CERTIFICATE IS REQUIRED OF ALL MANAGEMENT AND INDIVIDUALS LEFT IN CHARGE OF FOOD ESTABLISHMENT.
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04/14/2010 | 91 |
- Provide one person on duty during all hours of business to have a food managers certification.
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02/22/2010 | 97 |
- PHF should be rehaeated for hot holding to 165° F within 2 hours.
- Provide for one certified food manager to be in the establishment per 12 hour shift
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11/17/2009 | 92 |
- Clean and Sanitize the surfaces of the ice Storage bin on ice machine.
- Quat ammonia sanitizing solution off required levels. This must be between 200 to 400 ppm (part per Million).
- Provide for one Certified food manager to be in the establishment per 12 hour work shift.
- Employee observed draining food container in hand sink.
- Employee did not wash hands before donning gloves for working with food. wash hands vigorously for a minimum of 20 Seconds using hot/Cold running water between task and often.
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08/19/2009 | 83 |
| No violation noted during this evaluation. | 02/19/2009 | 88 |
| No violation noted during this evaluation. | 09/30/2008 | 91 |
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