- 229.164 (o) (6) (A) PHF>135. Observed meatballs on food prep line that were at a temperature of 70 degrees F and 98 degrees F. All PHF must be reheated and maintained at temperature of 135 degrees F or above. NOTE: Both meatball bins were reheated to correct temperature.
- 229.163 (h) (5) handling soiled equip. Observed employee put on oven mitts over her gloves and take bread out of oven then continue to prepare a customer's sandwich without changing soiled gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- 229.166 (h) (1) (A)HWS not convenient. Observed hot water to be turned off at rear kitchen hand washing sink because of leak. Ensure all hand washing facilities have hot water readily available at all times. NOTE: Hot water valve must not be closed even if leak is present. Have hand washing repaired as soon as possible.
- 229.163(b) Demonstration of Certification. PIC could not successfully demonstrate a current Certified Food Managers Certificate. Ensure a Certified Food Manager, with current certification, is present at all times during operating hours.
- 229.165 (d) (1) (E) (i)not easily cleanable. Observed knives on food prep line that had masking tape on handles to indicate sharpness. All multi-use utensils must be kept smooth, non-absorbent and easy cleanable.
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11/19/2015 | 82 |
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- * 229.163(b) Demonstation of Certification. PIC could not successfully demonstrate required certification. A Certified Food Manager must be present at all times during operating hours.
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06/23/2015 | 93 |
| No violation noted during this evaluation. | 12/12/2014 | 100 |
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate.
- A direct connection between sewage system and drain originating from equipment which food(bulk soda bricks: located by the ice machine), portable equipment or utensils are placed has been found and documented. Install an air gap (1- 1.5 inch space between the ice machine drains and the floor drain) of the drain line between the food handling equipment and the sewer line.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages(located on food storage rack) from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(Veggie Patties: Located in the Service Under counter refrigeration unit) 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.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer(vaccum breaker on Utility sink leaks) present. Provide for a functional backflow prevention device.
- Potentially Hazardous food(select protein items located on the serving) not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003. NOTE: Items removed(placed in freezer for rapid cooling) and replaced with properly maintained cold hold product.
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03/07/2014 | 77 |
| No violation noted during this evaluation. | 01/24/2013 | 100 |
| No violation noted during this evaluation. | 09/19/2011 | 100 |
| No violation noted during this evaluation. | 02/02/2011 | 100 |
- Equipment used in storing food not cleaned (mold inside ice bin). Remove all ice, clean and sanitize (50-100 PPM). Remove accumulated food debris fom service line and serving equipment.
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- Provide non-glass thermometer to ensure PHFs maintained at 41F or less.
- Potentially hazardous food (meatballs)not at proper temperature in hold unit(135 F). Reheat to 165 F with in 2 hours.
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03/18/2010 | 86 |
| No violation noted during this evaluation. | 06/19/2009 | 97 |
| No violation noted during this evaluation. | 12/11/2008 | 97 |
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