- Employees are not washing hands before donning gloves
- Hand washing sink is to be used for hand washing only.
- Food must be honestly presented, safe and unadulterated. Cheese in an insert in the walk in cooler has no date label and appears to be "melting", bottom section of the cheese is no longer shredded
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Food items are not date labeled
- Food items not held cold are not time labeled
- Supply each handwash station with individual disposable paper towels.
- Three compartment ware washing sink is set up but water is cold, wash water is dirty and there is no sanitizer in the third compartment.
- Provide a ther mometer for the reach in refrigerator
- Clean the syrup spills from the syrup bottles
- Storage containers and lids must be in good repair and be smooth, easily cleanable and non-absorbent
- Utensils must be in good repair and be smooth, easily cleanable and non-absorbent, replace the knive with the melted handle
- Clean the the food debris from the toaster oven with the silde out shelves
- Clean the hot hold unit
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01/12/2016 | 68 |
- Ice cream mix at 67 degrees F
- Hand washing sink is being used to store wet wiping cloths and utensils. HAND WASHING SINK IS ONLY FOR HAND WASHING
- Food items using time as a public health control are not labeled properly
- A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Clean the ice cream machine; discard the mix (67 degrees F)
- Clean the drive thru drink dispenser
- Food storeage inserts must be in good repair and be smooth, easily cleanable and non-absorbent.
- Clean the food debris from the open top sandwich cooler
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Observed a drink cup above the prep table.
- Post most recent graded inspection report in customer view.
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09/16/2015 | 78 |
- Discard the shake mix which is at at 57 degrees F
- Hand washing sink must be used only for hand washing.
- 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.
- Eliminate the presence of insects by using any approved means. Observed gnats in the dining room under the fountain drink dispenser.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Provide thermometers for all refrigeration units
- Post the current and vaild permit
- Post most recent graded inspection report in customer view.
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent.
- Clean the interior of the reach in refrigerators including the shelves
- Clean the cup and lid dispensers.
- Stored food equipment is not clean, tomato slicer still has pieces of tomato dried to the equipment.
- Clean the fountain drink ice dispenser.
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06/01/2015 | 72 |
- Observed cheese in walk in cooler expired the manufacture use by date. (ii) the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety.
- Reach in cooler is at 55 degrees F. All items in the refrigeration unit must be discarded due to them being in the cooler over night. All items were discarded by manager.
- Observed live roaches in the kitchen and around the three compartment sink. Pest control visited establishemnt 0/18/2014. Pest control found large nest of roaches behind the three compartment sink.
- Clean microwaves, refrigeration units. etc. Lots of cleaning needed throughout establishment. Implement a cleaning log.
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09/19/2014 | 87 |
| No violation noted during this evaluation. | 12/13/2013 | 100 |
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Clean out some of the floor drains.
- Most recent graded inspection report must be posted in customer view.Also food license. Post most recent graded inspection report in customer view.
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07/18/2013 | 91 |
- 229.165 (f) (12) (B)integral thermomter. Reach in coolers (2) without a thermometer. Provide thermometer in reach in coolers.
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01/02/2012 | 97 |
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