- The thermometer in the refrigerator near the fryer was broken. A new thermometer was placed in the refrigerator.
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10/26/2015 | 97 |
- Open package of raw bacon was stored above salads.
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08/17/2015 | 96 |
- Observed syrups, yogurt parfait, salads with out date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- General cleaning needed. Dishes in the dry rack observed dirty or not in good repair. Ensure food contact surfaces are clean to sight and touch.
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01/12/2015 | 93 |
- Observed employee chewing gum. Ensure eating, drinking, smoking and other are done a designated area.
- Obseved syrups, yogurt parfait, salads with out date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 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 mop sink faucet is leaking at the back flow device located in the back of the kitchen. Ensure back flow preventer is in working order by repairing or replacing device.
- Through cleaning of kitchen is needed. Clean all tray holding wrappers, utensils, condiments, and food. All refrigeration units shelves need to be cleaned. Fryer and grill equipment need to be cleaned. Clean equipment before each task.
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06/09/2014 | 83 |
- Observed employee drink inside the hand sink next to the fryer. Ensure hand sinks are used only for hand washing.
- Obseved syrups, milks, cheese in clear wrapping and shake toppings with out date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 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 mop sink faucet is leaking at the back flow device located in the back of the kitchen. Ensure back flow preventer is in working order by repairing or replacing device.
- Through cleaning of kitchen is needed. Clean all tray holding wrappers, utensils, condiments, and food. All refrigeration units shelves need to be cleaned. Fryer and grill equipment need to be cleaned. Clean equipment before each task.
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10/17/2013 | 83 |
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (ii) (I) separation of meats. ENSURE TO STORE SEPARATELY RAW BEEF PATTIES AND COOKED SAUSAGE PATTIES
- 229.164 (o) (9) (A) (i) Time Only. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. ENSURE TO MARK ITEMS WITH A 4 HOUR DISCARD TIME WHEN USING TIME ONLY AS A PUBLIC HEALTH CONTROL USING TIME ONLY
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03/14/2013 | 88 |
- Clean and sanitize all equipment to be used for food storage, prep, or service.
- Post most recent graded inspection report in customer view.
- Employees not following corprate handwashing procedures before handling food.
- 229.165 (g) (2) (A)3 comp sink. 3 Compartment sink not proper set up during active warewashing.
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08/16/2012 | 87 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Provide proper measures/methods to control and minimize presence of pests.
- Use 3 compartment sink for proper manual ware washing.
- Clean and sanitize all equipment to be used for food storage, prep, or service. Cleaning schedules not kept.
- Post most recent graded inspection report in customer view.
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02/27/2012 | 81 |
- Keep ice scoop in holder & ice pail stored off floor in it's holder with the opening down.
- Post most recent graded inspection report in customer view. Post permit in viewing.
- Have readily accessible thermometers in all coolers.
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09/12/2011 | 91 |
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