| No violation noted during this evaluation. | 10/27/2015 | 100 |
| No violation noted during this evaluation. | 08/04/2015 | 100 |
| No violation noted during this evaluation. | 03/23/2015 | 100 |
| No violation noted during this evaluation. | 02/12/2015 | 100 |
| No violation noted during this evaluation. | 09/22/2014 | 100 |
| No violation noted during this evaluation. | 04/08/2014 | 100 |
| No violation noted during this evaluation. | 10/23/2013 | 100 |
- 229.164 (o) (6) (B) (ii). All cold food items must be kept at 41 degrees or colder. Cooked chicken inside of cooler, 55 degrees.
- 229.164 (r) (1) (B) (iv) manufacturer info. Items that all items that are pre-packaged by establishment, must have a proper manufacturer label on them. Label needs to have store information, to include name, address, and phone number.
- 229.164 (o) (9) (A) (i) Time Only. Establishment is using time as a temperature control. Establishment must have in place some type of log book. Logs must include time, date, and temperature food was removed from temperature. Plus, time, food must be returned to proper holding temperature. There should also, be noted, what happens to food items that fall beyond the time control limits. Establishment is holding pizza off temperature, then they are cooked when ordered.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items infront of handsink, blocking employee access.
- Ch 13, Art II, section 13-26 Display permit. Current copy of inspection report must be posted for customer view. If establishment does not receive current copy, after inspection. Establishment must contact main office, 210-207-8853, to have current copy sent.
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07/08/2013 | 81 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks must have lids and straws. Observed two personal drinks, without lids.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine.
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03/29/2013 | 93 |
- DATE LABEL ALL PREPARED FOOD CONTAINERS HELD OVER 24 HR. MAY USE DATE FOOD WAS PREPARED. DISCARD FOOD LEFTOVER AFTER 7 DAYS. OBSERVED UNLABELED CONTAINER OF REFRIED BEANS LOCATED INSIDE OF THE WALKIN COOLER.
- LABEL OUTSIDE OF CHEMICAL SPRAY BOTTLES WITH NAME OF CONTENTS. UNMARKED CHEMICAL SPRAY BOTTLE WAS OBSERVED BEING STORED UNDER THE THREE COMPARTMENT SINK.
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10/01/2012 | 93 |
| No violation noted during this evaluation. | 01/20/2012 | 100 |
- 229.163 (n) (1) eat.drink.smoke. Employee found drinking from an open cup while in the food service area. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (9) (A) (i) Time Only. Food Labeled for use by 3 pm was still on the service line. When using time only as a control, items must be discarded after 4 hours off temperature control.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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05/16/2011 | 88 |
- 229.163 (f) (1) 20 seconds. 229.163 (h) (8) before gloves. Employee observed washing hands less than 20 sec. Employee observed wash gloves. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Use the hand washing Sink for hand washing.
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12/22/2010 | 92 |
- Label processes food place in cold hold with the date placed in cold hold. Discard after 7 days.
- Protect food from contamination by using appropriate stacking and separation. Poltry and eggs, Beef, pork, fish and vegitables/ready-to-eat in assending order. Separate raw from cooked foods by placing raw above or separating from cooked foods.
- Air gap on ice machine is not present.
- clean all surfaces in the walk-in refrigerator.
- Unlabeled spray bottle
- Have identification tags for items placed out for Sale with time out and throw out time; However, these were not in use.
- Provide for one certified food manager to be in the food establishment per 12 hour shift.
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05/20/2010 | 74 |
| No violation noted during this evaluation. | 07/30/2009 | 100 |
| No violation noted during this evaluation. | 02/10/2009 | 84 |
| No violation noted during this evaluation. | 09/25/2008 | 89 |
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