| No violation noted during this evaluation. | 01/22/2016 | 100 |
| No violation noted during this evaluation. | 09/01/2015 | 100 |
- 229.164 (o) (7) (A) consume by date/time (use-by) needed for the sliced tomatoes...COS
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05/21/2015 | 96 |
| No violation noted during this evaluation. | 04/18/2014 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.... The following documentation must be maintained at the food establishment if bare hand contact with ready-to-eat food is being performed: 1) Food employees sign they have received training on the risks of contacting ready-to-eat foods with bare hands and on proper hand-washing techniques (?229.164(e)(1)(D)(i)). 2) A written plan of the two safeguard control measures (?229.164(e)(1)(D)(ii)). 3) A written log of corrective actions when the safeguard control measures are not followed (?229.164(e)(1)(D)(iii) (6/10/08). (Suggested handout given.)
- 229.164 (o) (9) (A) (i) Time Only.... ?229.164(o)(9) The Texas Food Establishment Regulations (TFER) states that if time only is used as the public health control: 1) the food shall be labeled with the discard time. 2) the food shall be used or discarded within 4 hours from the time when the food is removed from temperature control. 3) out-of-temperature control food that is not time-labeled or that is marked with a time that exceeds 4 hours shall be discarded. 4) written procedures for using time only as a public health control shall be maintained in the food establishment. Required documents include: (1) Standard Operating Procedures (SOP) document. (2) A temperature log (product, date, cook time, discard time). (3) Product time labels (stickers, dots).
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04/23/2013 | 92 |
| No violation noted during this evaluation. | 01/16/2013 | 100 |
| No violation noted during this evaluation. | 08/09/2012 | 100 |
- 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 not washing their hand's after changing from multiple kitchen task.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed evidence of coffee and tea being poured down designated handwashing sinks.)
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02/09/2012 | 92 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed soda poured inside one of the designated handwashing sink's).
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09/27/2011 | 96 |
- Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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 not washing hands after moving from multiple duties.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed ice inside designated handwashing sink.)
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05/26/2011 | 92 |
| No violation noted during this evaluation. | 02/07/2011 | 100 |
- Handsinks may only be used for handwashing. Observed steel wool in handsink. Do not rinse of wash anything in the handsinks to prevent recontamination of clean hands.
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06/04/2010 | 96 |
- Ice for consumption may not be used for cooling. Drink containers may not be stored in ice machine. Employees shall store drinks and food in designated area. Eating and drinking shall be conducted away from food preparation areas. Observed sports drink stored in ice machine. Please instruct employees to store drinks in designated area.
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03/01/2010 | 96 |
| No violation noted during this evaluation. | 07/16/2009 | 100 |
| No violation noted during this evaluation. | 01/06/2009 | 93 |
| No violation noted during this evaluation. | 06/05/2008 | 97 |
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