- All food items for customer grab and go service must be labeled with manufacturer’s information OR move packaged food items for food handlers to fill orders. If prepackaged food item is not made for individual sell, should not be sold individually.
- Pickled eggs and sausages were expired (Best by was 2014 and June 2015). Remove expired food items from consumption area.
- Ensure pickle tongs container is kept clean and free of food debris.
- Observed several spiders and dead insects throughout establishment. Ensure to remove spiders and webs, clean and remove dead insects and traps filled with dead insects.
- Do not store toxics over food items.
- Reach in cooler needs to be organized so that raw food items such as eggs and bacon are not stored over or next to ready to eat food items such as lemons, etc.
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03/01/2016 | 79 |
- Observed ants in bathroom and mop sink area. Use effective means of pest control for ants. Save service receipts for verification.
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11/18/2014 | 97 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs and raw bacon stored on shelf above ready to eat foods (candy bars) in refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods.
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06/24/2013 | 96 |
- Eliminate the presence of insects by using any approved means. Observed ants at the three compartment ware washing sink.
- Use only food grade chemicals in establishment, use an approved licensed pest control company.
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01/18/2013 | 94 |
- 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. Contact 949-2000 or reference the following link to obtain a food manufacturer’s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm http://www.dshs.state.tx.us/fdlicense/apps.shtm#food
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be sold.
- Use 3 compartment sink for proper manual ware washing - WAS, RINSE, SANITIZE and allow to air dry.
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03/27/2012 | 89 |
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment must be labeled as specified in law, including 21 CFR 101, Food Labeling, 9 CFR 317, Labeling, Marking Devices, and Containers, and 9 CFR 381, Subpart N, Labeling and Containers.
- Provide thermometers for coolers
- Clean the utensil storage containers.
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10/20/2011 | 90 |
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04/18/2011 | 97 |
- 229.166 (c) (2)under pressure; Have water pressure for mopsink checked by a licensed plumber; pressure of water low.
- 229.167 (e) (3) (A) no towels; Make sure to always provide individual, disposable towels at handwashing sink.
- 229.165 (h) (2)thermometer available; Make sure all reach in coolers are provided with a thermometer.
- 229.165 (m) (1) (A)not clean; Container used to hold tongs for pickles dirty; Make sure to tether tongs to container to help prevent utensil from falling on ground
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10/29/2010 | 87 |
| No violation noted during this evaluation. | 03/04/2010 | 100 |
| No violation noted during this evaluation. | 05/05/2009 | 93 |
| No violation noted during this evaluation. | 09/03/2008 | 100 |
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