- Multiple spatulas were melted. Utensils that are no longer easily cleanable must be repaired or replaced.
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02/08/2016 | 97 |
- An employee was plating lettuce with their bare hands. There was no documentation for bare hand contact. Gloves will now be worn to handle ready to eat food.
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10/20/2015 | 96 |
- * 229.164- Potentially hazardous foods need to be kept at 41F or less temperatures. Outside Walk-In Cooler at 63F at time of inspection. Informed management that all potentially hazardous foods will need to be cooled to 41/45F within four hours of inspection time.
- 229.163- Employee beverage containers need to be stored away from food production and in a designated place to prevent cross contamination.
- 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 program.
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07/16/2015 | 87 |
| No violation noted during this evaluation. | 05/08/2014 | 100 |
- Cold holding unit was at 50 degrees F. Shredded beef was at 52. Adjust thermostate or have cold hold unit investigated and repaired if needed. Theremostate was adjusted and corrected on-site.
- Observed employee eating in the kitchen. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
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11/07/2013 | 88 |
- Properly store raw chicken in the reach-in cooler.(corrected)
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07/02/2013 | 96 |
- 229.165 (h) (2)thermometer available. Observed missing thermometer in the salad area reach in cooler. Provide for thermometer in cooler.
- Observed cutting board in salad area with mold. Ensure all food equipment is clean and in good repair.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- 229.167 (p) (5) improper use of sinks. Observed hand washing station in wait staff area being used to hold dishes and for dispensing of sanitizing solution. Ensure use of sink is for hand washing only.
- Observed eggs on the top rack above meats. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
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01/18/2013 | 83 |
| No violation noted during this evaluation. | 12/06/2011 | 100 |
- kitchen employee did not properly wash hands by washing for at least 20 seconds
- hand sink by food prep area missing paper towels
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09/03/2010 | 93 |
- Observed that an employee did not wash and rinse hands under hot water that was at least 100 degrees F. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Observed an employee fill reusable containers with oil and then immediately engage in food prep without washing hands first. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Observed that hand washing sink in front area was also being used to fill sanitizing solution containers. Use this sink is for handwashing only.
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Observed several items in the coolers that were not clearly date labeled. 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 at 45F a max of 4 days.
- Observed several date labeled potentially hazardous food items in the coolers that were being held longer than 7 day maximum allowance for cold holding at 41 degrees F.
- Observed an insect crawling on the tray were various baked goods were being stored. Eliminate the presence of insects by using any approved means.
- Observed that several food storage bins were not in good repair. Provide for food all food contact surfaces that are not in good repair to be repalced.
- Observed that several food storage bins had visible soil on the interior and exterior of the storage vessel. Provide for these food contact surfaces to be cleaned more frequently.
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03/23/2010 | 78 |
| No violation noted during this evaluation. | 07/23/2008 | 89 |
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