- Use effective means of pest control for gnats by warewash area and near the fountain drink station. Save service receipts for verification
- Label all toxics removed from bulk containers with common name.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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01/12/2016 | 91 |
- ALL FOOD PRODUCT AND FOOD STORAGE CONTAINERS TO BE STORED AT LEAST 6 INCHES OFF THE FLOOR/GROUND SO AS TO PREVENT ANY ISSUES WITH CROSS CONTAMINATION.
- 229.168 (b) working container not labeled. Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course A CERTIFIED FOOD MANAGER MUST BE PRESENT AND ON DUTY DURING ALL HOURS OF OPERATION.
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09/17/2015 | 90 |
| No violation noted during this evaluation. | 05/21/2015 | 100 |
- Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- Food permit is expired. New permit must be purchased within the next 10 days.
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01/13/2015 | 94 |
- Observed prepared potentially hazardous foods without date labels. All potentially hazardous foods that have been cooked/cut/prepared must have a use by date label of 7 days, the date counting as day 1. (cooked meats, tomatoes, onions & bell peppers)
- Hand sink did not have soap at time of insepction. Ensure all hand sinks are supplied with soap and paper towels at all times for proper hand washing.
- Piping was not connected below the mop sink causing water to drip directly onto the ground below. Piping needs to be realigned/reattached so that waste water can be properly disposed of.
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09/10/2014 | 90 |
| No violation noted during this evaluation. | 05/12/2014 | 100 |
- Observed a container of blackberries with a great amount of mold in the refrigerator in Yogurt cafe. Ensure that all foods are in sound condition and safe to eat. Blackberries were discarded in trash.
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01/09/2014 | 96 |
- Observed marinated chicken and beef in cold hold reach in next to flat top off temperature. All potentially hazardous foods held cold must be 41F degrees or less.
- Observed a bag of jalepeno peppers laying on a plastic tub of raw meat in reach-in cooler in back of kitchen. Raw meats must be stored below and away from ready to eat foods to avoid cross contamination.
- Reach-in cooler by flat top does not hold temperature at 41F degrees or less. All kitchen equipment must be in good repair.
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07/18/2013 | 88 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over read to eat foods. Raw beef stored over cheese inside cooler.
- 229.166 (i) (1) (B) HWS improper use. Observed small hose leading from blender, draining into handsink. No personal drinks allowed on prep-tables.
- 229.166 (g) (1) (A) HWS not provided. Install handsink at drink station. Or remove door leading into kitchen.
- 229.166 (c) (2)under pressure. All handsinks must have hot running water. Hot water appears to be stuck at handsink.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats in yogurt shop around handsink area.
- 229.164 (o) (6) (A) PHF>135. Chicken on warming unit, must be kept at 135 degrees or hotter. Chicken was at 89 degrees. Advised establishment they must maintaine a log book, with times and temperatures. If log book is incomplete or missing, meat will be destroyed.
- 229.163 (h) (6) wash as needed. Insure that employees wash hands as needed prior to handling food items. Must wash hands at handsink in kitchen area.
- 229.168 (a) toxics not labeled. Insure that all cleaning spray bottles are properly labeled with type of chemical inside of bottle.
- Ch 13, Art II, section 13-26 Display permit. Insure that Food license is kept current. Expired food license posted on wall.
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12/06/2012 | 67 |
- Advised establishment to remove all dammaged canned food items from establishment. During inspection observed a dennted can of jalapenos.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF in cooler must be properly labed with time and date food was prepared.
- 229.166 (f) (4) air gap 2x. Repair spray nozzle at 3-compartment sink. Spray nozzle is hanging low inside of sink well. Spray nozzle should have an air gap of at least 2 inches or twice the diameter of the pipe.
- 229.168 (a) toxics not labeled. All cleaning bottles must be properly labeled with name of product inside, plus, do not store or keep spray bottles where they can easily contaminate food contact surfaces.
- 229.165 (m) (1) (A)not clean. Dirty dishes, being kept with clean dishes.
- * 229.164 (h)(6)(B) Buffet Plates. Establishment must install a buffet plates sign, stating that new clean tableware must be used upon return to self service area.
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08/02/2012 | 79 |
- 229.164 (o) (6) (A) PHF>135. All hot food items must be kept at 135 degrees or hotter. Chicken and gyro meat, on hot table, were at 90 degrees.
- 229.165 (h) (2)thermometer available. All coolers must have working thermometers inside of them.
- 229.166 (g) (4) (B)backflow preventer. Insure water lines, are not placed inside of floor drain. They must be properly air gapped.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed two fly's in kitchen area.
- 229.164 (r) (1) (B) (iv) manufacturer info. All package food items in establishment must be properly labeled. Observed container of spices with no label.
- Establishment must always have at least one person on duty with a food managers certification. Keep copy of certification on hand, so inspector can verify it has not expired.
- * 229.164 (h)(6)(B) Buffet Plates. Place sign up stating that customers must bring new tableware with them for return visits to buffet table.
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02/28/2012 | 75 |
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