| No violation noted during this evaluation. | 11/04/2015 | 100 |
- Must have certified food manager on the premise at all times.
|
08/20/2015 | 97 |
- 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.
- Observed spray bottles without common name labeled. Label spray bottles with common name of toxic material.
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05/08/2014 | 94 |
- Observed employee clock in and then donned gloves. Hand washing must be done prior to donning gloves.
- 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.
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10/29/2013 | 93 |
- 229.166 (c) (3) hot water sufficient. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. HAND SINK WATER SHUT OFF AT TIME OF INSPECTION. ENSURE THAT BOTH HOT AND COLD WATER ARE ON AND AVAILABLE AT ALL TIMES.
- Ch 13, Art II, section 13-26 Display permit.
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04/17/2013 | 93 |
- Post most recent graded inspection report in customer view.
- Certified food safety manager left, remaining managers did not have certification.Have 30 days to enroll, take class and pass class.
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09/13/2012 | 94 |
- No certified food safety manager present during active food prep & service.
- Conducting food service without a temperature measuring device. Either place a thermometer in each cooler or recalibrate the built in thermometers; due to them being 7 degree out of calibration.
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09/23/2011 | 94 |
- Observed employee put on gloves and handle food before washing hands. Hands must be washed prior to gloves being put on hands.
- Observed that establishment did not possess a valid food permit. Establishment must obtain a valid food permit within 10 days. Failure to do so may result in the establishment being forced to cease operations and/or a citation may be issued. A food permit may be purchased in person at 1901 S. Alamo at the health desk. Please call the Food Inspections Administrative Staff at 207-0014, 207-8159 or 207-8853 for any further questions in regards to payments.
|
03/26/2010 | 93 |
| No violation noted during this evaluation. | 10/23/2008 | 97 |
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