| No violation noted during this evaluation. | 02/29/2016 | 100 |
- label all spray bottles with contents even if water.
- 229.165 (h) (2)thermometer available. NEED THERMOMETER IN SSMALL REACH IN COOLER OUT FRONT.
- Ch 13, Art II, section 13-26 Display permit NEED LAST INSPECTION POSTED WHERE CUSTOMER CAN EASILY READ IT.
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01/14/2014 | 91 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. Meatballs in first bin of hot hold unit temping at 157 degrees F and 2nd bin were temping at 67 degrees F. Has been less than 4 hours so allowed to reheat to 165 in microwave and place back into hot hold unit with commitment to monitor temperature.
- 229.168 (b) working container not labeled. All working containers (spray bottles) must be labeled with contents even it is just water. Do Not store spray bottles by hanging on rack above food prep area creating potential for cross contamination of food being prepared.
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01/24/2013 | 92 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.
- 229.165 (g) (1) equipment not sufficent. Ambient temperature at time of inspection is 48 degrees F and thermometer on wall is reading 37 degrees F. Food items are temping at 44-45 degrees F. Manager called for emergency service. Explained will return at 3 and if not repaired and food has not been moved, potentially hazardous food items will need to be discarded.
- 229.165 (h) (2)thermometer available. Must have a thermometer in every cold hold unit. Should have a back up thermometer located inside of walk-in cooler to ensure food remains on temperature.
- 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.
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01/10/2012 | 87 |
- 229.166 (c) (3) hot water sufficient. Restaurant closed at 3:30 p.m. Located reset switch on hot water heater and waiting to see if water heats to 100 degrees F in hand sink and 120 degrees F in 3 compartment sink. Hot water is now heating at recommended temps and am reopening at 4:15 p.m.
- A certified food handler must be present at all times that restaurant is open and serving food.
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07/07/2011 | 93 |
- 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. INSPECTOR FOUND MEATBALLS & CHICKEN TO BE OFF TEMPATURE AT TIME OF INSPECTION. YOU MUST HEAT PRODUCT TO 165F DEGREES AND HELD ON THE HOT HOLD UNIT AT 135F DEGREES. DO NOT ADD COLD PRODUCT TO HOT PRODUCT.
- Chicken to be properly cooked to 165F degrees prior to placing on hot holding unit. AT TIME OF INSPECTION INSPECTOR FOUND CHICKEN IN HOT HOLDING UNIT TO BE 70F DEGREES.
- Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. INSPECTOR OBSERVED AN EMPLOYEE NOT PROPERLY WASHING HANDS.
- Quat ammonia sanitizing solution temperature off required levels. Keep quat ammonia sanitizing solution within (200ppm-400ppm). INSPECTOR FOUND ZERO PPM QUAT SANITIZER AT SINK.
- ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE & SHOW PROOF OF A FOOD MANAGERS CERTIFICATION. INSPECTOR FOUND NO EMPLOYEE DURING INSPECTION TO HAVE A FOOD MANAGERS CERTIFICATION.
- Cooking without a thin probe thermometer. Provide a thin probe thermometer. NO PROBE THERMOMETER FOUND IN STORE FOR TESTING TEMPERATURE OF PRODUCTS ON LINE. ALL POTENTIALLY HAZARDOUS FOODS MUST BE TEMPED WITH A THERMOMETER. (TEMPERATURE LOGS)
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01/11/2011 | 77 |
- ONE INCH AIR GAPS ARE NEEDED BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN TO ELIMINATE DIRECT CONNECTION BETWEEN FOOD SOURCE AND SEWER.
- ALL MANAGEMENT ON PREMISE MUST BE FOOD MANAGER CERTIFIED.
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05/19/2010 | 94 |
| No violation noted during this evaluation. | 03/17/2009 | 97 |
| No violation noted during this evaluation. | 11/12/2008 | 91 |
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