| No violation noted during this evaluation. | 01/29/2016 | 100 |
- 229.163 (g) Wash before RTE. Observed employee handle cardboard boxes then handle Ready-to-Eat foods with contaminated hands. Employees must wash their 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 complete only one hand washing cycle then continue to work with RTE. If bare hand contact is going to be use in establishment, emloyees must use two or more of the following safeguards: double hand washing, nail brushes, and/or hand sanitizer.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared salads with no "use-by" date labels. Also observed chopped onions and chopped lettuce with date labels written in a confusing manner. 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. Labels also should be filled out correctly as discussed.
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06/18/2015 | 88 |
- 229.168 (c) (1) toxics stored. Observed toxic item stored next to single-service items. Ensure all toxic items are stored below and away from food and single-service items.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed mold/mildew growth in ice machine by drive-thru. Ensure ice machine is cleaned/sanitized routinely to prevent mold/mildew growth.
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12/23/2014 | 94 |
- 229.165 (m) (2)non food contact dirty.THIS ESTABISHMENT DOES HAVE PROCEDURE FOR BARE HAND CONTACT OF READY TO EAT FOODS. FROM BEGINING TO END OF PREP TO PACKAGE OF SANDWICH ITEM, HANDLING THE TAPE DISPENSER THAT SITS ON COUNTER NEEDS IS CONSIDERED SWITCHING TASK. CLEANED THIS ITEM LIKE UTENSILS
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07/03/2014 | 97 |
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
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10/25/2013 | 97 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. When inspector reminded employee that he/she must wash hands prior to donning new gloves employee discarded gloves and washed hands before donning a new pair.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. Domentation provided by manager demonstrates employees are trained on a handwashing procedure however it states at bottom that wearing gloves is not a substitute for proper handwashing techniques and no mention is made of a policy that must be utilized when handling ready-to-eat foods with bare hands.
- 229.166 (c) (3) hot water sufficient. Upon arrival hot water at 3 compartment sink was temping at 105.8 degrees F. After approximately 30 minutes checked again and hot water was temping at 105.6 degrees F. Plumber has been called. Gave 2 hours to restore hot water to a minimum of 110 degrees F.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Observed mold growth inside of ice machine and detiorating seals inside. Also observed mold growth beneath and beside of ice machine.
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07/02/2013 | 85 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats(cartons of raw eggs and liquid egg product stored in direct contact with raw sausage patties, located in the walk in cooler). Foods not protected by storage in packages, covered containers, etc. Separate raw animal foods during preparation, holding, and dispensing. ***NOTE: Condemned and est. voluntarily destroyedIAW City ordinance( 20 each raw sausage patties).
- 229.166 (f) (4) air gap 2x. Air gap on ice machine(located in the Drive Through area) is not present. Provide for an air gap with 1 ½ inches or two times the diameter of the pipe. NOTE: Monitor drain pipe to assure air gap is maintained.
- 229.168 (a) toxics not labeled(Sanitizing solution container). Container are not marked, Unlabeled container found in food preparation/storage areas, Label is missing from container, illegible label on container. Properly label all containers, legibly write labels on containers.
- 229.168 (c) (1) toxics stored(Sanitizing solution stored on preparation table during food preparation). Storing toxic next to food items. Store toxic items below(not directly on the floor) and away from food areas.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued FMC application.
- 229.165 (m) (1) (A)not clean(food contact utensils stored as clean e.g. small scoop, mold inside ice machine) Food contact surfaces unsightly (dirty or not clean). Clean and sanitize all food contact utensils.
- 229.165 (d) (1) (B)free of breaks, cracks. Ice machine with damaged sliding doors. Food contact equipment must be in good repair.
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06/19/2012 | 83 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 to work, or control measures approved by the regulatory authority.
- For both ice machines: Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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03/02/2011 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Use handsinks for handwashing only.
- 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.
- Provide an airgap between the ice machine drain pipes and the floor drains equal to 2x the diameter of the pipes.
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08/09/2010 | 89 |
- 1. Provide documentation that employees acknoledge they have received training in the eight (8) critical areas. See handout provided. 2. Documentation is maintained at the establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more control measures (handwash 1 then select two others). 3. Documentation is maintained at the food establishment that corrective actions are taken when #1 or #2 is not followed.
- When cutting boards get a discoloring that cannot be removed they need to be replaced.
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12/23/2009 | 93 |
| No violation noted during this evaluation. | 11/19/2008 | 97 |
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