| No violation noted during this evaluation. | 02/02/2016 | 100 |
- 229.163 (g) Wash before RTE. Observed employee only wash hands once before handling Ready-to-Eat foods. If bare hands are going to be used to handle RTE, employees must follow approved procedures for washing hands or use a suitable utensil or single use gloves when handling ready-to-eat foods.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment had training material but no signed acknowledgement from employees stating that they have been trained and understand proper hand washing techniques for bare hand contact. Documentation must be maintained at the food establishment that food employees acknowledge that they have received training on bare hand contact procedures.
- 229.168 (c) (2) toxics above items. Observed sanitizing bucket stored on shelf directly above box of sweetener packets. All toxic items must be stored below and/or away to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed chipped and cracked spatulas in kitchen area. All utensils must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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09/24/2015 | 86 |
- 229.163 (g) Wash before RTE. Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel. After completion of the handwashing procedure be sure to don gloves before handling ready-to-eat food.
- 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. 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.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required certification. Ensure a certified food manager is present at all times during operating hours.
- Ch 13, Art II, section 13-26 Display permit. Current Food Establishment Permit and most recent graded inspection report must be posted in customer view.
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12/05/2014 | 86 |
- Potentially Hazardous food not at required temperature in cooling unit. TCS foods(Frankfurters,cheese,prepared chili,cut produce,pastrami,dressings PC) located in WIC: 45-48 F) must be maintained at or below 41° at the time of donation. NOTE: All time-Temperature abused items condemned and voluntarily destroyed IAW city ordinance.NOTE: Assure WIC is capable of maintaining TCS foods at 41 F or less.NOTE: Not authorized to store PHF-TCS foods in the WIC until repaired and inspected by the Health Department.
- Ready-to-eat food (ice inside the ) contaminated( by an employee storing a beverage pitcher in contact with ice in the bin). Note: Use the proper utensil for dispensing ice and sore utensil properly. NOTE: Remove all ice,clean and sanitize interior of ice bin.
- 229.166 (c) (3) hot water sufficient. The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. Hot water heater required repair(replace thermostat). The establishment must have water under pressure at each access point in the food establishment during all hours of operation. NOTE: Licensed Plumber repaired and restored hot(100-110 F) to all sinks prior to completion of inspection.
- 229.166 (f) (2) (A)HWS>100F.Hand washing lavatory not equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Hand sink has no hot water. Hot water at hand sink 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.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply all handwash station(kitchen-restroom) with individual disposable towels.
- Toxic material(window cleane: locatedon the chemical rack)taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 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 Metro Health FMC application.On line courses are available e.g. 360training .com
- 229.165 (h) (3)thin probe available. Cooking without a thin probe(1.5 mm) thermometer. Provide a thin probe thermometer.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged metal handle on wire whip-whisk,cracked and broken plastic-metal containers: located on the storage rack. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged items.
- 229.165 (h) (2)thermometer available.Refigerated Ingredient bars without a permanently affixed thermometers. Provide thermometer in the units to assure required temperature is maintained.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged-rusty metal racks located in the Refrigerated Ingredientand WIC. All food contact equipment must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged equipment.
- A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap (1- 1.5 inch space between the ice machine drains and the floor drain) of the drain line between the food handling equipment and the sewer line.
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07/02/2014 | 69 |
- Clean the walk-in cooler racks.Clean the mustard lid areas on open jar in walk-in cooler.
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12/12/2013 | 97 |
- 229.165 (m) (1) (A)not clean. Cutting board not in good repair. Cutting board must have a smooth surface.
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05/15/2013 | 97 |
- Air gap on ice machine is not present.
- Replace Cutting board to provide it with a smooth surface. Either replace or repair the ice machine. Clean the ice machine, to remove all the rusting section and broken section of the storage bin..
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11/05/2012 | 93 |
- Need a Time as public health control SSOP for keeping cheese out by grill. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Supply the staff restroom handwash station with individual disposable towels.
- Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces must meet specified requirements, 21 CFR §178.1010, Sanitizing Solutions. Need use & mixing data on sanitizer.
- All material used for sanitization must achieve sanitization. Need instructions from company. Use 3 compartment sink for proper manual ware washing, observed only wash sink in use during active warewashing.
- Clean and sanitize all equipment to be used for food storage, prep, or service. Clean & sanitize the: shelves in walk in cooler, cutting boards,food service equipment. Replace damaged cutting board.
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03/13/2012 | 84 |
- Provide 2 control measures for bare hand contact with ready to eat foods and documentation of procedures.
- Store cleaner bottles away from cups.
- Repair gaskets on reach in.
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04/13/2010 | 90 |
| No violation noted during this evaluation. | 04/21/2008 | 97 |
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