- 229.165 (f) (12) (B)integral thermomter. Provide thermometer for Reach-In Freezer
- 229.171(f)permit required. Display current food establishment licence.
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02/16/2016 | 94 |
- 229.167 (p) (11) (C)insects/pests not minimized. Clean excess food stuffs from dust pan to prevent / minimize insects.
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06/19/2015 | 97 |
- Ch 13, Art II, section 13-26 Display permit. Display curent food establishment license.
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07/17/2014 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Hand washing sink used for purposes other than hand washing, e.g., storage of food bins present on rail of hand washing sink.
- 229.167 (e) (3) (A) no towels, e.g., hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels.
- 229.167 (e) (2) no soap, e.g., supply all hand washing sinks and or hand washing lavatory's with soap.
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12/16/2013 | 93 |
- Handsink found with rags and wet paper towels resting within basin. Ensure handsinks are used for handwashing only.
- Last graded inspection report found in frame behind variance issued from Texas Department of State and Health Services. Expired food permit found posted on wall. Ensure most recent graded routine inspection reports and current food permit are posted in customer view.
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06/19/2013 | 93 |
- 229.164 (o) (6) (B) (ii). Ensure potentially hazardous foods are stored at 41F or below. Observed soft serve mix held at 49F in ice cream maker. Do not use ice cream maker until able to hold at 41F or below.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. Observed employee in assembly line clean countertop with a sanitizing cloth and returning to food prep without wahing hands.
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Observed whole beans in the handsink (back).
- 229.163 (n) (1) eat.drink.smoke. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only. Observed employee consuming drink from an open cup in the food prep area.
- 229.166 (c) (1) sufficient capacity. The water source and system not of sufficient capacity to meet the peak water demands of the food establishment. Current temps of water: handsinks @ 93F, 92F, 98F (must be @ least 100F), warewash sink @ 102F must be @ least 110F.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- 229.165 (h) (2)thermometer available. Provide thermometers to coolers storing potentially hazardous foods.
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12/22/2011 | 80 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food (fresh cut tomatoes)from cross-contamination by cleaning and sanitizing equipment and utensils.
- 229.167 (p) (11) (C)insects/pests(fruit flies) not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- 229.165 (m) (1) (A)not clean. Food contact surfaces(utensils stored as clean, mold inside ice machine) unsightly (dirty or not clean). Clean food contact surfaces.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (v) (5) foods - damaged, etc.. foods include heavily dented cans. Damaged foods, heavily rim or seam dented canned foods.
- 229.166 (f) (2) (A)HWS>100F. Hand sink(all to include restrooms) has no hot water. Hot water at hand sinks(70-80 F) is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.166 (i) (1) (A)HWS not accessible(located by hot beverage area). Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.168 (a) toxics not labeled. 229.168 (f) (1) sanitizers not approved. 229.168 (b) working container not labeled. Sanitizing containers are not marked, Unmarked sanitizing containers found in food preparation/storage area. Label contianers with common name of toxic material e.g "SANITIZER".
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12/01/2010 | 72 |
| No violation noted during this evaluation. | 04/06/2009 | 100 |
| No violation noted during this evaluation. | 08/06/2008 | 88 |
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