- Use effective means of pest control for flies and sugar ants. Save service receipts for verification
- Post most recent scored inspection report.
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03/15/2016 | 94 |
- Label foods removed from original package
- use effective pest control for ants
- Post current permit- posted permit expired 10/2015
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11/06/2015 | 90 |
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
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07/06/2015 | 97 |
- 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Provide thermometer in REACH IN cooler.
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04/02/2015 | 97 |
- Food permit is expired. New permit must be purchased within the next 10 days.
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01/07/2015 | 97 |
- Refrigerator/freezer in kitchen was not maintaining proper temperatures. Refrigerator must be kept at 41F degrees or below and freezer must be at 32F degrees or below. Ensure the unit is working properly before any potentially hazardous food is stored inside.
- All refrigerators with potentially hazardous foods must have an accurate thermometer to ensure the proper temperatures are being maintained.
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09/08/2014 | 94 |
- Refrigerator near break room had an internal temperature of 58F degrees. Eggs, potato salad and raw meats had temperatures of 52F degrees. The food was purchased this morning, less than 4 hours ago so all potentially hazardous foods were moved to another refrigerator.
- Observed droppings throughout establishment, mainly by water heater, back storage room and separate dining area. Establishment needs to be pest proofed. Screen on back door needs to be sealed as well as all holes in walls, including mop room and corner by 3 compartment and grease trap.
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12/20/2013 | 94 |
- Observed a bag of rice in freezer at 87 F degrees and soup in refrigerator at 102 F degrees and beans at 99 F degrees. All potentially hazardous foods must be cooled from 135 F degrees within 2 hours then cooled to 41 F degrees within 4 hours. This can be done by separating into smaller portions in shallow pans and put into a pan of ice and stirring, or by other effective methods.
- Observed beans in refrigerator at 60 F degrees. Beans were not made that day and did not have a date label on them. 5 lbs of beans were condemned.
- Observed a dirty pan with grease, window cleaner and dust pan on the storeage rack for clean dishes. All clean dishes must be stored separate from any dirty utensils and cleaning supplies to prevent cross contamination. All foods in the refigerator must also have a cover over them to help prevent cross contamination.
- Observed cooked foods in both refrigerators without a use by date. All cooked potentially hazardous foods kept over 24 hours must have a use by date of 7 days, day 1 being the day it was prepared.
- Observed cleaner on the side of the clean dish storage rack. All toxic chemicals must be stored away from all food and food contact surfaces to prevent contamination.
- All refrigerators that have potentially hazardous foods must have a working and accurate thermomter inside to ensure a temperature of 41 F degrees is maintained.
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07/15/2013 | 76 |
- 229.166 (i) (1) (B) HWS improper use. Observed a bowl in the hand wash sink during time of inspection. Use this sink is for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Observed uncovered rice stored in the refrigerator. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Meat/veggetable slicer had old grease and meat debris. Blood from the meat was on the bottom of the cooler and other covered food items were stoed on top. Protect food from cross-contamination by cleaning and sanitizing equipment.
- 229.164 (o) (7) (A) consume by date (prepared). Observed to pots with mexican rice that did not have date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. 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 at 45F a max of 4 days.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates that had chips and cracks. Replace damaged plates.
- 229.165 (m) (2)non food contact dirty. Drawer that clean utensils are stored is dirty and had some type of water ot liquid inside and refrigerator doors are dirty. Throuroughly clean all areas of the kitchen.
- 229.165 (m) (1) (B)grease and soil accumulation. Fryer had heavy grease accumulation inside as well as perimeter. All food conatct surfaces must be cleaned and sanitized.
- 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. Manager must show proof of Food Manager Certification. Food manager is expired. Food manager certification must be current.
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08/10/2012 | 79 |
- 229.171(f)permit required. Food permit is expired, must renew food license no later than 5/27/11. Failure to do so may result in fines and or citations being issued.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food in cooler, older than 24 hrs. must be labeled with time and date prepared. Container of beans in cooler, with no date label.
- 229.165 (h) (2)thermometer available. All coolers must have working thermometers inside.
- 229.165 (m) (1) (A)not clean. Clean inside of coolers.
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05/17/2011 | 87 |
| No violation noted during this evaluation. | 08/19/2010 | 100 |
- Chicken at 107 degrees, all hot food must be kept at 135 degrees or hotter.
- All personal drinks in food prep area must have a lid and straw.
- Keep front door closed, flies in establisment.
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04/01/2010 | 88 |
| No violation noted during this evaluation. | 10/17/2008 | 100 |
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