- 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.
- PROPER HAND WASHING IS NOT BEING ACCOMPLISHED FOR THE HOT WATER IS TURNED OFF COMPLETELY. REASON PROCLAIMED IS THAT WATER LINE HAS BEEN LEAKING FOR APPROXIMATELY 1 WEEK. PLUMBER HAS BEEN CALLED.
- 229.166 (i) (5) (A)plumbing repairs by code. Any plumbing repairs must be performed by a licensed plumber and must be repaired according to law. All materials used for plumbing repairs must be of materials approved according to law.
- 229.168 (b) working container not labeled. Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- * 229.163(b) Demonstation of Knowledge. AT TIME OF INSPECTION, NO CERTIFIED FOOD MANAGER ON DUTY
- 229.166 (g) (3) mop sink. Service sink or one curbed cleaning facility equipped with a floor drain not provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste FORMER MOP SINK WAS NOT BEING UTILIZED FOR PURPOSE THAT IT WAS DESIGNATED FOR. AT TIME OF INSPECTION, MOP SINK WAS BEING USED AS A FOOD PREPARATION COMPARTMENT. INFORMED CURRENT MANAGER THAT THIS PARTICULAR SINK HAD TO BE CONVERTED BACK TO ITS ORIGINAL FUNCTION AS A MOP SINK OR A NEW MOP SINK INSTALLED
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03/07/2016 | 80 |
- 229.168 (b) working container not labeled. Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
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12/08/2015 | 97 |
| No violation noted during this evaluation. | 07/30/2015 | 100 |
- 229.165 (m) (1) (B)grease,dried food product and/or soil accumulation. The food-contact surfaces of food dispensing utensils/equipment, cooking equipment and/or pans not kept free of encrusted grease deposits and other soil accumulations. AT TIME OF INSPECTION, NOTED DRIED BEVERAGE ACCUMULATIONS ON THE FOOD CONTACT SURFACES OF BEVERAGE DISPENSORS/BEVERAGE GUNS USED AT LIQUOR COUNTER. MANAGER WAS ALSO WITNESS TO ABOVE. ISSUES WERE GOING TO BE CORRECTED IMMEDIATELY
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06/16/2015 | 97 |
- Hand sinks did not reach 100F degrees, kitchen hand sink reached a peak of 82.7F degrees & beverage station hand sink reached 78F degrees. All hand sinks must reach a minimum of 100F degrees for proper hand washing.
- sanitizer cold not be detected in sanitizing buckets. Ensure quat solution has a concentration of 200ppm. Manager stated sanitizer is taken directly from dishwasher. Ecolab was contacted during inspection.
- Kitchen hand sink has a leak. Leak needs to be repaired/sealed so that grey water is properly disposed of and does not leak directly onto the floor.
- All surfaces need to be cleaned and sanitized including to inside of cold hold units, racks, prep tables/cutting boards, etc.
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01/21/2015 | 87 |
- Observed employee putting condiments on a burger with bare hands. Ensure that employees are wearing gloves when handling ready to eat foods. Hands must be washing prior to donning gloves.
- Hand sink in beverage area did not have hot water at time of inspection. All hand sinks must reach a minimum of 100F degrees.
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08/15/2014 | 92 |
- 229.166 (c) (3) hot water sufficient. 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. HANDSINK AT WAITSTAFF AREA DOES NOT SUPPLY WATER AT REQUIRED TEMPERATURE FOR ADEQUATE FOR HYGENIC HAND WASHING. HAVE REPAIRS/ADJUSTMENTS MADE BY LICENSED PLUMBER.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN INTERIOR OF ALL REACH IN COOLERS LOCATED IN FOOD PREPARATION/KITCHEN AREA.
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03/03/2014 | 93 |
- 229.167 (p) (5) use of wrong sinks. UTILITY/MOP SINKS ARE DESIGNED AND INTENDED FOR THE DUTIES OF OBTAINING AND DISPOSING OF SANITIZED WATER FOR MOPPING. INSPECTOR FOUND UTENSILS/WARES BEING STORED IN UTILITY/MOP SINK. MANAGER CORRECTED ON SITE.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the restroom hand sink with soap. Supply the handwash station with individual disposable towels.
- 229.168 (a) toxics not labeled. Storing toxic next to food items. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. 229.165 (q)food contact not sanitized. Food contact surfaces not cleaned and sanitized. Sanitize food contact equipment before and after use. INSPECTOR FOUND NON LABELED WORKING PLASTIC BOTTLE OF TOXIC SPRAY SOLUTION.
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10/31/2013 | 87 |
- 229.163 (h) (5) handling soiled equip.. 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. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands. 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. INSPECTOR WITNESSED PREP COOK THAT WAS CUTTING CHICKEN, MOVE TO ACCOMPLISH OTHER DUTIES, AND AS HE RETURNED TO PREVIOUS DUTIES WITH CHICKEN, PREP COOK HANDLED CONTAMINATED MOP SINK HANDLE, AND RETURN TO PREPARING CHICKEN. SAID EMPLOYEE DID NOT REMOVE GLOVES PRIOR TO LEAVING STATION AND DID NOT WASH HANDS BEFORE RETURNING TO DUTIES WITH CHICKEN PREP
- 229.163 (q) Prohibition. 229.163 (i) not in HWS. Maintenance tools cleaned in the __handsinks____ washing sink. INSPECTOR FOUND D IRTY SANITATION TOWEL IN HANDSINK BOWL. ALSO PLASTIC MILK TAB IN SAME HANDSINK.
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07/02/2013 | 92 |
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