| No violation noted during this evaluation. | 02/15/2016 | 100 |
- ensure hot water at hand washing sinks is available in less than a minute. water is still taking an amount of time to reach to 100 degrees F.
- Bleach is being stored in reused squeeze bottle (old dishwashing soap bottle). Please ensure that toxics are labeled with common name, when removed from original packaging.
- Improper dishwashing order and sanitizing compartment was not set up correctly. 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) Employee corrected issue on site, with help of inspector to determine proper bleach concentration. Employees are unable to fill first compartment sink properly, because there is no sink plug. Employees use a bowl with soap water and wash dishes from there.
- Certified Food Manager was not present at time of inspection. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- Observed utensil bin, where clean utensils were being stored to be dirty with debris. Ensure that clean dishes and utensils are stored on clean and sanitized surfaces. Employee began correcting on site.
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01/14/2016 | 85 |
- Hand sink not easily accessible due to storing of pots
- Food stored more than 24 hours should have expiration date not prep date labeled.
- Cold medicine/pepto bismol should be stored separately from food
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08/14/2015 | 89 |
- Refrigerator read at 44 degrees F with built in thermometer. Refrigerator read at 48 degrees F with inside thermometer. Temperature of refrigerator was altered and lowered down to 40 degrees F.
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05/27/2015 | 97 |
- . If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
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08/25/2014 | 96 |
- Observed prepared foods being stored in refrigerator, more than 24 hours, to only have preparation dates on labels. . If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed dishwashing station to have hot water only reaching up to 108 degrees F. Ensure that hot water at three compartment sink is able to reach up to 110 degrees F.
- Observed hot water at hand sink in restroom to only reach up to 90 degrees. Ensure that hot water at hand sink is able to reach up to 100 degrees F.
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02/27/2014 | 92 |
| No violation noted during this evaluation. | 04/02/2012 | 100 |
| No violation noted during this evaluation. | 07/13/2011 | 100 |
| No violation noted during this evaluation. | 01/13/2011 | 100 |
| No violation noted during this evaluation. | 07/22/2010 | 100 |
- NEED TO ELEVATE TEMPERATURE SETTING AT WATER HEATER A FEW DEGREES TO ALLOW FOR WATER TEMPERATURE CLOSER TO 120° AT KITCHEN FAUCETS. ALSO MUST REPAIR HOT WATER FAUCET TO MOP SINK.
- NEED A HEIMLICH HUG POSTER ON NOTICEABLE WALL LOCATION.
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12/10/2009 | 93 |
| No violation noted during this evaluation. | 05/28/2009 | 91 |
| No violation noted during this evaluation. | 12/17/2008 | 94 |
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