- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw Poultry found stored above cooked chicken in reach in cooler. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. 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.
- 229.166 (f) (2) (A)HWS>100F. Hand sink in secondary bar does not have hot water available. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels @ hand sinks in bar areas. Supply every handwashing sink with soap. Supply each handwash station with individual disposable paper towels.
- 229.166 (g) (3) mop sink. No mop sink or curbed floor drain provided. Mop sink is out of service. Install a operatble mop sink or curbed floor drain to clean mops and dispose of dirty water.
- 229.165 (m) (1) (A)not clean. Cutting board not in good repair. Replace damaged cutting board.
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02/12/2015 | 79 |
- THE GREASE TRAP WHICH IS LOCATED IN THE KITCHEN IS NOT PROPERLY SEALED OR IT COULD BE OVERFLOWED WHICH IS CAUSING A FOUL ODOR THROUGHOUT THE KITCHEN. ENSURE TO CONTACT A PROFESSIONAL TO INSPECT/SERVICE THE GREASE TRAP TO FIND THE SOURCE OR THE REASON OF THE SMELL. ONCE THE GREASETRAP IS SERVICED, ENSURE TO LEAVE THE INVOICE TO SHOW PROOF THAT THE GREASETRAP WAS SERVICED. A FOLLOW-UP WILL BE DONE ON FRIDAY 31 JAN, 2014.
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01/29/2014 | 97 |
- 229.163 (f) (1) 20 seconds. 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.
- 229.164 (v) (5) Foods - damaged, etc. Can of cheese heavily dented and must be discarded or returned to supplier.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Storing bottles in ice used for making drinks. Freezer is falling apart and insulation is falling on top of food and no longer is easily cleanable.
- 229.166 (e) (1)plumbed according to law. Mop sink must be cleaned and repaired. Handwash sink must have hot water at a temperature of 100 degrees F.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. All handwash stations must be equipped with soap and paper towels.
- 229.168 (a) toxics not labeled. Spray bottle with unidentified chemical must be labelled.
- 229.165 (r) (3) (D)no sanitization. Food service employees must be trained on proper method to wash, rinse and sanitize wares.
- 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.
- 229.165 (h) (2)thermometer available. Thermometer must be placed in side cold hold units to ensure internal temperature being maintained at 41 degrees F or below. A thin probe thermometer must be made available for cook to use to ensure proper cooking temperature.
- 229.165 (m) (1) (A)not clean. All food contact surfaces must be smooth and easily cleanable as well as sanitized.
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12/06/2012 | 66 |
- Please provide that all handsinks have hot and cold water under pressure.(No hot water at the handsink in the kitchen area.)
- Please provide that the all handwash stations have soap and towels.(No towels in the kitchen area at the handsink.)
- Please provide that all toxic items have proper labels that identifiy contents.(Bottles in the kitchen and bar areas are not labeled with contents.)
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08/26/2011 | 90 |
- Please provide that all gnats and drain flies are removed from the bar area in the Back Bar Room.(Dead drain flies found around the soda gun holsters.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Soda gun holster dirty and need to be cleaned and sanitized.)
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02/11/2011 | 94 |
- Please provide that bar flies in the Main Bar area are removed.
- Please provide that all food contact surfaces are clean and sanitized.(Soda gun holster dirty and need to be cleaned and sanitized.)
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08/19/2010 | 94 |
- Do not store any items on top of the ice machine.Label one spray bottle.
- Someone in the establishment needs to have the food managers certification class.
- Need to clean the soda guns.
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03/26/2010 | 91 |
- Repair the bar handsink.
- Keep paper towels by hansinks.
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12/18/2009 | 94 |
| No violation noted during this evaluation. | 10/28/2008 | 83 |
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