- 229.166 (i) (1) (B) HWS improper use. Do not store utensils inside of HWS.
- 229.163 (n) (2) (A) closed beverage container. Observed open drink sitting directly over clean dishs. Drink can easily spill onto dishs.
- 229.167 (p) (5) improper use of sinks. Do not clean dishs inside of mopsink.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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01/28/2016 | 93 |
- 229.164 (r) (1) (A) labeled properly. Observed unlabeled container of Salt. Insure all food products are properly labeled with common/generic name of food product.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine.
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10/01/2015 | 93 |
| No violation noted during this evaluation. | 06/30/2015 | 100 |
| No violation noted during this evaluation. | 02/23/2015 | 100 |
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels.
- 229.165 (m) (1) (A)not clean. Clean interior of ice machine. Observed, hard minerals or calcium deposits on interior lid of ice machine.
- 229.171(f)permit required. Establishment unable to locate current copy of Food Licens. Establishment has 10 days, to either locate or renew food license. Failure to do so, may result in fines/re-inspection fees/ciations/ or closure of establishment.
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10/20/2014 | 91 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is using bare hand contact of ready to eat foods. Establishment must provide proper bare hand contact documentation.
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06/05/2014 | 96 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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01/29/2014 | 90 |
- 229.164 (o) (6) (A) PHF>135. Keep all Hot PHF food at 135 degrees or hotter. Chicken on hot hold unit, at 89 degrees.
- 229.166 (i) (1) (B) HWS improper use. HWS is only for employees to wash hands. Observed staff member, cleaning towels inside of HWS.
- Observed dirty cloth towels used to cover food. Cloth towels were in direct contact of food.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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09/03/2013 | 84 |
- 229.167 (p) (5) use of wrong sinks. Observed employee wash her hands inside of 3-compartment sink. Employees must use HWS to wash hands.
- 229.165 (h) (2)thermometer available. All coolers with PHF foods, must have thermometers.
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04/29/2013 | 93 |
- (1) USE KITCHEN HANDSINK FOR HANDWASHING PURPOSES ONLY. DO NOT EMPTY LEFTOVER ICE FROM CUPS INSIDE OF THE SINK BASIN - ITEM CORRECTED ON SITE. (2) DO NOT PLACE POTS AND PANS INSIDE OF MOP SINK. MOP SINK TO BE USED TO DISPOSE OF WASTE WATER AND THE THREE COMPARTMENT SINK TO BE USED ONLY FOR WAREWASHING - ITEM CORRECTED ON SITE. (3) STORE EMPLOYEE DRINKS IN A DESIGNATED LOCATION AWAY FROM PUBLIC FOOD AND FOOD CONTACT SURFACES - ITEM CORRECTED ON SITE.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. MANAGER COULD NOT PRODUCE A CERTIFICATE OF COMPLETION AT TIME OF THIS INSPECTION. SEE INFORMATION SHEET GIVEN FOR PROCESS. HAVE DOCUMENTATION ONSITE. CORRECT BY NEXT ROUTINE INSPECTION.
- POST A CURRENT CITY FOOD PERMIT. PERMIT EXPIRED: 7/31/12. RENEW CITY FOOD PERMIT AND TAKE CARE OF OUTSTANDING BALANCE ON ACCOUNT WHICH MAY INCLUDE LATE FEES BY 12/18/12. THE PERMIT MAY BE RENEWED IN PERSON AT THE HEALTH DEPT. DESK AT 1901 SOUTH ALAMO ST.
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12/05/2012 | 90 |
- KEEP HANDSINKS FREE OF ITEMS SUCH AS UTENSILS. UTENSILS SHOULD BE WASHED AT THE THREE COMPARTMENT SINK ONLY. ITEM CORRECTED ON SITE.
- PROVIDE SOAP AT KITCHEN HANDSINK. ITEM CORRECTED ONSITE.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. MANAGER STATED THAT EMPLOYEE THAT IS CERTIFIED WAS NOT IN THE RESTAURANT AT TIME OF THIS INSPECTION. SEE INFORMATION SHEET GIVEN FOR PROCESS. HAVE DOCUMENTATION ONSITE. CORRECT BY NEXT ROUTINE INSPECTION.
- PROVIDE THERMOMETERS FOR ALL COLD HOLD UNITS. SOME HAD THEM - OTHERS DIDN'T. CORRECT BY NEXT ROUTINE INSPECTION.
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05/03/2012 | 87 |
- ESTABLISHMENT CONDUCTS BARE HAND CONTACT WITH READY TO EAT FOODS. ESTABLISHMENT DOES NOT HAVE THE NECESSARY WRITTEN POLICIES TO CONDUCT BARE HAND CONTACT WITH READY TO EAT FOODS. EXPLAINED REQUIREMENTS NEEDED AND PROVIDED INFORMATION ON BARE HAND CONTACT WITH READY TO EAT FOODS. THIS WILL BE CHECKED DURING THE NEXT ROUTINE INSPECTION.
- LABEL ALL PREPARED FOODS LEFTOVER 24 HOURS. MAY LABEL WITH THE DATE THE FOOD WAS PREPARED. DISCARD LEFTOVERS AFTER 7 DAYS. NOTE: RESTAURANT HAD LABELS ON THE FOOD CONTAINERS WITHOUT ANY DATES ON THEM. CORRECT BY THE NEXT ROUTINE INSPECTION.
- STORE ALL CHEMICALS, MEDICINES, DIETARY SUPPLEMENTS SEPARATE FROM FOOD PRODUCTS. OBSERVED BAG OF POTATOES BY FLOOR CLEANER AND VITAMINS BEING STORED WITH THE SPICES IN THE KITCHEN - CORRECTED ON SITE.
- RESTAURANT USES CHLORINE AS A SANITIZER. NO CHLORINE DETECTED IN THE WIPECLOTH SANITIZER BUCKETS. PROVIDE CHLORINE SANITIZER SOLUTION TO BY WITIN THE 50 TO 100PPM RANGE.
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11/21/2011 | 86 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, cleaning with sanitizer cloth.
- No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a 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.
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05/23/2011 | 79 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- PHF should be rehaeated for hot holding to 165° F within 2 hours. Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs.
- 229.165 (d) (1) (E) (i)not easily cleanable. Chipped dishware. Discard dishware that becomes chipped.
- 229.165 (r) (3) (D)no sanitization. Employee washed trying pan and placed back into service without sanitizing. Equipment must be placed into a sanitizer for an appropriate contact time then allowed to air dry.
- Provide for one certified food manager to be in the establishment when in operation.
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01/06/2011 | 83 |
- Employee rinsing container in hand sink.
- Refried beans place in hot hold were 120° F. Re move from hot hold and hest to 165° F on stove.
- Place a date on prepared items placed in cold hold for better than 24 hours with the date placed in cold hold. Discard after 7 days.
- Air gap on ice machine is not present.
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05/25/2010 | 79 |
| No violation noted during this evaluation. | 06/04/2009 | 89 |
| No violation noted during this evaluation. | 01/14/2009 | 92 |
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