| No violation noted during this evaluation. | 03/01/2016 | 100 |
- 229.165 (d) (1) (B)free of breaks, cracks. PHASE OUT WORN UTENSILS AS NEEDED. UTENSILS TO BE IN GOOD REPAIR. OBSERVED TWO WORN PLASTIC UTENSILS ON CLEAN DRYING RACK LOCATED ABOVE THE THREE COMPARTMENT SINK. - ITEM WAS CORRECTED ON SITE.
- 229.168 (b) working container not labeled. LABEL ALL WORKING CHEMICAL CONTAINERS WITH NAME OF CONTENTS. OBSERVED AN UNLABELED CHEMICAL SPRAY BOTTLE LOCATED AT THE FRONT HOST DESK. - ITEM CORRECTED ON SITE.
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11/03/2015 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared). DATE MARK ALL REFRIGERATED PREPARED READY TO EAT POTENTIALLY HAZARDOUS FOODS HELD FOR MORE THAN 24 HRS. TO INDICATE DATE FOOD IS TO BE CONSUMED, SOLD OR DISCARDED. DISCARD LEFTOVERS AFTER 7 DAYS. OBSERVED VARIOUS UNLABELED FOOD CONTAINERS INSIDE WALK IN COOLER.
- SERVICE MECHANICAL DISHWASHER SO THAT THE PROPER CHLORINE CONCENTRATION (50 TO 100PPM) IS BEING DISPENSED. NO CHLORINE SANITIZING SOLUTION BEING DETECTED. MANAGER STATED THE SERVICE COMPANY IS SCHEDULED TO SERVICE MACHINE TODAY. MAY TEMPORARILY USE MACHINE TO WASH & RINSE DISHWARE AND THE THREE COMPARTMENT SINK AS THE FINAL SANITIZING STEP (QUAT @ 200PPM). FOLLOWUP SCHEDULED FOR 8/13/15.
- 229.165 (h) (2)thermometer available. CHECK THAT ALL COLD HOLD UNITS HAVE WORKING THERMOMETERS. SOME UNITS HAD THEM - OTHERS DID NOT.
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08/11/2015 | 90 |
- 229.167 (p) (11) (C)insects/pests not minimized. Use approved means to minimize gnat presence located in kitchen cooridor between the back pantry room and ice machine area.
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05/07/2015 | 97 |
| No violation noted during this evaluation. | 12/08/2014 | 100 |
- 229.164 (o) (6) (B) (ii). > or equal to 41 degrees Fahrenheit. Potentially Hazardous foods placed in cold hold mist be maintained at or below 41 degrees F. Items found in cold hold units above this temperature. Cool items to be 41 quickly and have units repaired.
- 229.165 (h) (2)thermometer available. Place and accurate thermometer, plus or minus 2 degrees Fahrenheit,in cold hold units. Monitor units for operating temperature.
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06/05/2014 | 92 |
- RESURFACE/REPLACE WORN OUT CUTTING BOARD LOCATED ON THE STOVE LINE. CUTTING BOARDS TO BE IN GOOD REPAIR, FREE OF BREAKS, OPEN SEAMS, INCLUSIONS AND SIMILAR IMPERFECTIONS AND ALLOW PROPER CLEANING/SANITIZING OF THE CUTTING BOARD. CORRECT BY THE NEXT ROUTINE INSPECTION.
- POST A CURRENT CITY FOOD PERMIT. PERMIT POSTED EXPIRED: 12/2013. CORRECT BY 1/24/14 FOLLOW UP DATE. QUESTIONS AND ACCOUNT INFORMATION MAY BE DIRECTED TO THE HEALTH DEPT. AT (210)207-8853 OR (210) 207-8713.
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01/15/2014 | 94 |
- RESURFACE/REPLACE WORN OUT CUTTING BOARDS AS NEEDED. CUTTING BOARDS TO BE IN GOOD REPAIR, FREE OF BREAKS, OPEN SEAMS, INCLUSIONS AND SIMILAR IMPERFECTIONS AND ALLOW PROPER CLEANING/SANITIZING OF THE CUTTING BOARD. CORRECT BY THE NEXT ROUTINE INSPECTION.
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04/10/2013 | 97 |
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repair. Ensure rack to stored clean dishes and utensils is replaced or cleaned and all food accumulation is removed.
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11/30/2012 | 97 |
- Potentially hazardous food must be maintained at 135°F or above. Ensure cooked sausage is maintained at 135 degrees F or above.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. Discontinue using soiled apron to clean hands and equipment.
- Ensure toxic items are properly labeled and stored. Sanitizing buckets should not be stored above or next to food contact surfaces such as clean plates.
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repair. Discontinue use of broken utensils and spatula. Ensure rack and bins with clean dishes is cleaned and sanitized.
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01/05/2012 | 81 |
- Found Numerous items above 50F
- Please ensure proper hygenic practices and ensure handsinks are used only for handwashing. Found food in handsink.
- Please ensure sound conditions of Potineally Hazardous food items. This is to certify that I have condemned and witnessed the destruction of food products unfit for human consumption, misbranded or otherwise unlawful, as itemized above. ******Please see list below****
- Please ensure Cross contamination does not occur. Found plates in walkin cooler with mold and debis.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found items in WIC with wrong dates labeling.
- PLease ensure that all food contact surfaces are clean to sight and touch. Found utensils stored in between surfaces that are not easly cleanable.
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05/23/2011 | 76 |
| No violation noted during this evaluation. | 04/20/2010 | 100 |
- Employees using bare hands to handle ready to eat food without using 2 or more control methods /(3) Forms of documentation (pancakes/bread)
- Prepped shredded cheese with incorrect 8 day use by dates(ex. prep date 8/23/09 use by 8/30/09/ Correct use by date = 7 days including cook/prep date prepdate 8/23/09 USE BY 8/29/09
- Thermometer reading _75___ degrees F, actual temperature at __less than 32_ degrees F in walk in freezer
- Please provide for all food contact surfaces to be clean/sanitzed(Ice scoop at waiter station held in container with silverware/dirty container) COS-clean container and clean/sanitized ice scoop provided
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08/25/2009 | 86 |
| No violation noted during this evaluation. | 08/27/2008 | 94 |
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