- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is allowing bare hand contact of ready to eat foods. Establishment must provide proper bare hand contact paperwork.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak under HWS.
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02/11/2016 | 93 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, need a lid and straw.
- 229.167 (e) (3) (A) no towels. All HWS's must have papertowels.
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10/06/2015 | 93 |
| No violation noted during this evaluation. | 08/10/2015 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Observed Food Handler, cleaning rag inside of HWS. Advised staff that the only work that is allowed inside of HWS, is washing hands, and nothing more.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food, prepared over 24hr, must be properly date labeled.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave.
- 229.165 (m) (2)non food contact dirty. Do not store knives on dirty surfaces.
- 229.171(f)permit required. Establishment has 10 days to renew, or locate expired food license.
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03/24/2015 | 86 |
| No violation noted during this evaluation. | 01/23/2015 | 100 |
| No violation noted during this evaluation. | 09/22/2014 | 100 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw. Observed two cups of coffee sitting over pre-table in kitchen area.
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04/09/2014 | 96 |
- 229.164 (r) (1) (A) labeled properly. Insure all food products are properly labeled with name of food items, being kept in container. Observed what looked like sugar or flower, inside of unlabeled container in kitchen.
- 229.165 (d) (1) (B)free of breaks, cracks. Insure that any broken or damaged utensils are disposed of in trash.
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12/02/2013 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Do not store or keep items inside of HWS. Observed large container sitting inside of HWS.
- 229.165 (m) (1) (A)not clean. Insure that utensils are cleaned after each use. Observed several dirty knives, sitting on prep-table.
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07/26/2013 | 93 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is allowing bare hand contact of Ready to eat food. Establishment must provide proper bare hand contact documentation.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventer on all hoses attached to faucets in back room.
- 229.166 (g) (1) (A) HWS not provided. Establishment must install a handsink in drink station area, for wait staff. Only handsink in establishment, is in back kitchen area, which is not accessible for wait staff.
- 229.168 (c) (1) toxics stored. Do not store cleaners over potatoes in kitchen area.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.166 (i) (5) (A)plumbing repairs. Repair drain in kitchen area, that currently releases waste water onto floor, that forms a small river, running to floor drain. Drain pipe needs to be extended to floor drain.
- 229.165 (h) (2)thermometer available. All coolers with PHF food, must have a thermometer.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted for customer view. Do not place items directly infront of report, making it difficult for customers to view.
- 229.163 (h) (6) wash as needed. Wait staff need to wash hands prior to scooping out ice from ice box.
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04/02/2013 | 70 |
- ADJUST CHLORINE SANITIZING SOLUTION CONCENTRATION TO BE WITHIN THE 50 TO 100PPM RANGE. CHLORINE SANITIZING SOLUTION CONCENTRATION WAS ABOVE 200PPM. - ITEM CORRECTED ON-SITE.
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10/08/2012 | 97 |
- RENEW AND DISPLAY A CURRENT FOOD PERMIT. PERMIT EXPIRED 9/30/11. RENEW BY 10/25/11 TO AVOID POSSIBLE FURTHER FEELS AND/OR CLOSURE OF RESTAURANT. THE LICENSE MAY BE RENEWED IN PERSON AT THE HEALTH DEPT. DESK - 1901 SOUTH ALAMO. QUESTIONS AND ACCOUNT INFORMATION MAY BE DIRECTED TO THE HEALTH DEPT. AT 207-8853.
- MECHANICAL DISHWASHER IS NOT DISPENSING SANITIZER. MANAGER ON DUTY STATED THEY WILL CONTACT THEIR SERVICE COMPANY. DO NOT USE MECHANICAL DISHWASHER UNTIL REPAIRS ARE COMPLETED. USE THE WORKING THREE COMPARTMENT SINK FOR WAREWASHING.
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10/12/2011 | 94 |
- 229.168 (d) (2) (C) restricted use pesticide. Toxic chemicals not used as directed by law. Found bug fogger clearly labled Not he use in commercially operated kitchens. Remove item from establishment. Use only methods approved for commercal kitchens, or a licensed pest control company.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Provide for proper backflow prevention on all hose bib connections. "hose connection vacuum breaker
- 229.163 (h) (9) contaminate hands. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, sweeping and mopping floors. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
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01/25/2011 | 89 |
- Air gap on ice machine is not present.
- Evidence of insects observed, roaches. See more detailed corrections on the complaint report this date.
- observed pesticide with label instructions not to be used near foodstuff.
- Use proper Storage and Seperation when storing food. when possible, Separate raw from cooked foods. Store foot in the following accending order: Poultry and eggs, Beef, Pork, fish, vegetable and ready-to-eat. Store single use/single service Hans 6" from the floor to prevent contamination fire mop water.
- Clear and sanitize all food and single use items.
- Discard sausage and tripas. Have unit repaired to maintain 41°F or less
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink.
- Employee observed changing task and wiping forehead which contaminate hands without a proper hand washing.
- No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with Specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewlery. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should address using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) use of hand sanitize. 4) Any additional method approved by the local health authority (currently the are none) and 5) Incentive programs to incourage employees to stay home when sick. In addition, the training must address what corrective measures must be used if the policies are not followed.
- Most recent graded inspection report must be posted in customer view.
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06/10/2010 | 63 |
- Walk in cooler without a permanently affixed thermometer.
- Discontinue reusing cans for stored food items
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09/08/2009 | 86 |
| No violation noted during this evaluation. | 06/15/2009 | 90 |
| No violation noted during this evaluation. | 12/23/2008 | 88 |
| No violation noted during this evaluation. | 07/28/2008 | 88 |
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