- 229.164 (o) (9) (A) (i) Time Only. Time only, rather than time in conjunction with temperature is used as a public health control for a working supply of Potentially hazardous food, or for ready-to-eat PHF must be labeled to indicate a time 4 hours after being placed of temperature control. Burritos and sandwich fixings are placed out at room temperature. These were not labeled to indicate the time. These were labeled. This label must be affixed to meet the requirements, not mentally kept. This is a repeat violation.
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01/26/2016 | 96 |
- 229.164 (o) (9) (A) (i) Time Only. Potentially Hazardous Foods for a working supply removed from temperature control must be marked to indicate a time 4 hours after being removed from temperature control. Cheese and other food items placed in the service line with no marking to indicate the four hour time limit. Mark items place in the prep line without temperature control with to indicate a time 4 hours after being removed from temperature control.
- 229.168 (c) (1) toxics stored. Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, lines, and single-service and single use articles by storing away from or below those items.
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07/30/2015 | 93 |
- 229.166(f)(2)(A) Handwashing sink 100 degrees Fahrenheit or more. Handwashing hot water must be a minimum of 100 degrees Fahrenheit. Measured temperature of the hot water was 84 degrees Fahrenheit. Maintainence had adjusted the hot water mixer for handwashing placing it to low. Have maintenance set the hotwater temperature at 100 F.
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01/27/2015 | 97 |
| No violation noted during this evaluation. | 07/29/2014 | 100 |
- 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.
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01/13/2014 | 97 |
- 229.165 (l) (1) (B)not calibrated. Thermometer reading 35 degrees F, actual temperature at 41 degrees F. Thermometer must be accurate to plus or minus 2 degrees Fahrenheit.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain and house flies. Eliminate the presence of insects by using any approved means.
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07/17/2013 | 90 |
- 229.163 (q) Prohibition. FOOD SERVICE EMPLOYEES INVOLVED IN DIRECT CONTACT AND THE HANDLING OF READY TO EAT FOODS ARE PHOHIBITED FROM WEARING CERTAIN JEWELRY, INCLUDING DANGLING WRIST JEWELRY,EXCEPT FOR SIMPLE WEDDING BAND, AND PROHIBITED FROM WEARING FINGER NAIL POLISH AND FALSE FINGER NAIL TIPS. 1) INSPECTOR WITNESSED EMPLOYEE CUTTING LIMES AND PREPARING SALADS AND NOT WEARING SINGLE SERVICE GLOVES. IN ADDITION, SAID EMPLOYEE HAD FINGER NAIL POLISH ON NAILS
- 229.164 (e) (1) (D) (iii) doc- corrective actions. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. ESTABLISHMENTS THAT HAVE THEIR EMPLOYEES TRAINED IN THE PROPER USE OF SINGLE SERVICE GLOVES FOR THE HANDLING OF FOODS AND FOOD INGREDIENTS MUST ALSO TRAIN EMPLOYEES IN THE PROCESS OF DOUBLE HAND WASHING IF BARE HAND CONTACT IS ALSO ALLOWED. IF PROHIBITED, WRITTEN DOCUMENTATION TO BE MAINTAINED THAT DETAILS CORRECTIVE ACTIONS TAKEN WHEN SAID REGUALTIONS ARE NOT FOLLOWED.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view. MOST RECENT GRADED INSPECTION REPORT IS NOT DISPLAYED IN PLAIN VIEW FOR CUSTOMER REVIEW. HELD ON COUNTER ON TOP OF HOT-HOLD AREA BEHIND FRONT COUNTER
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01/18/2013 | 89 |
| No violation noted during this evaluation. | 10/18/2012 | 100 |
| No violation noted during this evaluation. | 07/09/2012 | 100 |
- Ensure proper storage of toxic items. Found chemical solutions stored over food and single-service items.
- Ensure all coolers are provided with a thermometer. Found reach-in cooler without thermometer.
- Ensure food contact surfaces are clean to sight and touch. Perform a general cleaning and sanitizing of interior of ice machine bin to remove any deposit and mold.
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05/04/2011 | 91 |
- Please ensure proper storage of toxic items. Found bottles of cleaning solution stored over food contact surfaces. Please ensure toxic items are stored below and away from food contact sufaces.
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10/04/2010 | 97 |
- Ensure both soap and towels are available at handsinks. Found front handsink without paper towels. This item has been corrected on-site.
- Ensure a certified food manager is on duty during business hours. This is a repeat violation. Please ensure this item is corrected by 5/28/10 to avoid reinspection fees. Once food manager certification is obtained go to 1901 S. Alamo and obtain food manager ID that may be kept with employee.
- Ensure thermometers are properly calibrated and provided in coolers. Found cooler in front without thermometer. Obtain thermometer for front cooler by 5/3/10. Ensure integrated thermometer is repaired at walk-in cooler(5/10/10).
- Ensure Food Permit is posted in a conspicuous location for the consumer. No permit found posted.
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04/29/2010 | 88 |
- * Provide for one Certified Food Manager to be in the establishment per 12 hour shift (Documentation missing. Kept at main office.)
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12/10/2009 | 97 |
| No violation noted during this evaluation. | 07/14/2009 | 86 |
| No violation noted during this evaluation. | 12/23/2008 | 94 |
| No violation noted during this evaluation. | 07/18/2008 | 93 |
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