- 229.167 (p) (5) improper use of sinks. Utencils and cleaning pads stored inside of hand washing sinks. Hand washing sink for hand washing only.
- 229.167 (e) (2) no soap. Ensure that all hand sinks have a supply of soap and towels available for hand washing.
- 229.168 (b) working container not labeled. label bleach container and store away fromm hand sink.
- Ch 13, Art II, section 13-26 Display permit. Post most current food establishment permit. Copies may be obtained at 1901 S. Alamo at health desk.
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11/17/2015 | 87 |
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing: hand sanitizer, nail brush and or employee incentive.
- 229.168 (b) working container not labeled. Label bleach sanitizer container.
- 229.168 (d) (2) (A) (i) use bleach according to label for proper dilution for food contact surfaces. Bleach greater than 200ppm.
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08/04/2015 | 93 |
| No violation noted during this evaluation. | 04/23/2015 | 100 |
- 229.163 (h) (6) wash as needed. Need to wash hands inbetween food prep and cleaning duties.
- 229.167 (p) (5) use of wrong sinks. Pot stored inside hand washing sink. Hand washing sink for hand washing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: double hand wash, hand sanitizer, nail brush and or employee incentive.
- 229.164 (o) (7) (A) consume by date (prepared).Cooked ready to eat foods that are re-refrigerated need expiration date labeling. ie. may keep for up to seven days at 41F.
- 229.168 (c) (2) toxics above items. Toxic materials stored next to food products.
- 229.165 - manual sanitizer needs to be seperated from soap inside sink. Need to use three step process to include wash, rinse and sanitize method inside three compartment sink.
- * 229.163- One person per shift needs to be a certified food manager onsite during shift.
- 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
- Ch 13, Art II, section 13-26 Display permit. Inspection report needs to be posted within public view.
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03/19/2015 | 66 |
- 229.163 (n) (2) (A) closed beverage container. Need to have a covered personal drink container with straw.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 229.164 (e) (1) (D) (ii) (I)doc. double wash. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: double hand wash, hand sanitizer and or nail brush.
- 229.166 (c) (2)under pressure. Hot water not provided for at women's restroom.
- 229.168 (d) (2) (A) (ii) not according to label. Raid chemical spray not authorized for food preparation areas.
- 229.166 (g) (3) mop sink. Empty dirty wastewater in mop
- 229.165 (d) (1) (B)free of breaks, cracks. Food pan holding potatoes needs to be free of breaks and cracks.
- Ch 13, Art II, section 13-26 Display permit. Renew expired Food License within ten days.
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11/25/2014 | 76 |
- 229.163 (n) (1) 8- 229.163 Use closed beverage container with a straw for employee personal beverage container. Store beverage containers away from food production areas in a designated area to prevent cross contamination issues.
- #12- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food, e.g., store raw meat container below ready to eat salsa. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- 229.164 (o) (7) (A) consume by date (prepared). #14- 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.
- 229.168 (a) toxics not labeled. Label chemical spray bottle beside mop sink.
- 229.165 (g) (2) (A)3 comp sink. Need to utilize three step process oor wash, rinse, and sanitize for manual warewashing., Observed employee missing rinse step.
- 229.165 (f) (12) (B)integral thermomter. Need working thermometer for pantry area refrigeration unit. Thermometer not working.
- Ch 13, Art II, section 13-26 Display most current inspection report.
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02/07/2014 | 73 |
| No violation noted during this evaluation. | 01/06/2011 | 100 |
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