- Condemned: 1 tray of Chicken Breast at 52F., 2 boxes of Ham at 53F., 2 boxes of bacon at 51F, 4 trays of egg rolls. 20 boxes of tacos at 50F. All items were denatured with sanitizer and placed in dumpster. Smaller cold hold unit holding temperature at 41F and below.
- Chemicals used for cleaning mixed in the hand washing sink. Use this sink is for hand washing only.
- Ensure registering and successfully completing a Food Manager Certification course
- Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service.
- Your establishment must obtain and post a valid permit. Most recent graded inspection report must be posted in customer view.
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03/10/2016 | 82 |
- Most recent graded inspection report must be posted in customer view. (Had no score/do not post inspection on display) Post most recent graded inspection report in customer view.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Ensure registering and successfully completing a Food Manager Certification course
- Evidence of insects observed.(Drain Flies in dry storage area) Eliminate the presence of insects by using any approved means.
- Hand wash station has no paper towels and soap. Ensure every hand sink has soap and paper towels.
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07/14/2015 | 88 |
- All cold hold units are maintaining temperature 41F and below, Walk-in cooler is at 38F. Prep-area holding sliced tomatoes had now ice and tomatoes were at 65F. Provide tomatoes and cheese are on ice bath and holding temperature 41F and below.
- Employee did not wash hands in between handling money and returning to food prep duties. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. 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.
- Chemicals used for cleaning mixed in the Hand washing sink. Employee dumping drinks in hand sink. Employee found eating or chewing while in the food service line (gum). Never mix cleaning chemicals in the hand washing sink. Use the mop/service sink. Employees must not eat, chew (gum), drink from an open cup while in the food service line. Use this sink is for handwashing only.
- No soap at the hand washing sink. Hand wash station has no paper towels. Supply every handwashing sink with soap and paper towels.
- Machinery Lubricante stored in drawer housing lids. Provide all chemicals/ toxic items are stored away from foods and food contact services.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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12/19/2014 | 78 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only. INSPECTOR WITNESSED AN EMPLOYEE CHEWING GUN IN WORK AREA, DISCONTINUE CHEWING GUM.
- 229.168 (d) (2) (A) (ii) not according to label. Toxic chemicals not used as directed by law. Use toxic chemicals as dictated by law. INSPECTOR FOUND TOWEL SANITIZER TO BE 500 PPM QUATS. PROVIDE TOXIC CHEMICALS TO BE USED PROPERLY. REDO TOWEL SANITIZER BOTTLE TILL YOU REACH ACHIEVED LEVELS ACCORDING TO LABEL SPECIFICATIONS.
- 229.165 (k) (14) (C) quat solution. DISHWASHER IS NOT WORKING AND THE THREE COMPARTMENT SINK CHEMICAL (SOAP & SANITIZER) TUBES ARE NOT PRESENT TO DISPENSE SOAP & SANITIZER CORRECTLY. CALL MAINTENANCE TO CORRECT THE CHEMICAL DISPENSERS AND TO CHECK DISHWASHER.
- 229.165 (d) (1) (B)free of breaks, cracks. FOOD STORAGE CONTAINERS with damaged parts. TRAYS AT HOT HOLDING UNITY AND OTHER PLASTIC FOOD GRADE CONTAINERS ARE CRACKED OR BROKEN AND NEED TO BE REPLACED.
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07/29/2014 | 87 |
| No violation noted during this evaluation. | 06/26/2013 | 80 |
- 229.166 (i) (1) (B) HWS improper use. Observed cloth being stored in the handsink. Ensure the handsink is used for handwashing only and is not used to store items such as cloths. Corrected on site
- Bucket of sanitizing solution (quat) was tested at 400 ppm using estbalishments test strips. Manager stated the solution should be at 300 ppm. Ensure sanitizer is at proper concentration and test strips are used to test solution.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, the current food permit was not posted. Ensure the current food permit is posted in customer view.
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11/06/2012 | 90 |
- Manager on duty during inspection is not a certified food manager. There must be a food manager present and evidence via documentation at all times. 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. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Ch 13, Art II, section 13-26 Display permit.Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. Also inspection report was not posted in customer view and was partly covered by another document. Most recent graded inspection report must be posted in customer view.
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03/28/2012 | 94 |
- 229.167 (p) (5) improper use of sinks. Do not place trash inside handsinks, handsinks are only for handwashing, and nothing else.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.165 (m) (1) (A)not clean. Clean inside microwave, trays, inside coolers, equipment, and all other food contact surfaces. Dirt seen on many of these food contact surfaces.
- Ch 13, Art II, section 13-26 Display permit. All inspection reports must be posted for customer view.
- 229.166 (f) (4) air gap 2x. Properly air gap all drains leading into floor drains. All drains, must be air gapped, two inches, or twice the diameter of the pipe.
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10/24/2011 | 83 |
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