- Use hand wash sink for hand washing only- observed a bucket of spoons inside sink
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food vegetables and cooked ready-to-eat food. * Shell eggs/liquid eggs over lettuce/cheese
- All food contact equipment must be in sound condition: ice coffee pitcher is cracked/cover for ice bin at drive thru drink dispenser is cracked
- Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.* rest room hand wash sink is at 76 degrees F
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10/15/2015 | 85 |
- Follow use by dates. Creamer labeled use by 5/31/15 still in use- was mis labeled and corrected on site
- Clean all in use equipment- ice bucket on coffee station in need of cleaning
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06/19/2015 | 93 |
- Do not store drinks in ice used for consumption
- At least 1 certified food manager with credentials must be on duty at each shift
- Post current permit- no permit on site
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12/11/2014 | 90 |
- Hot water at hand sink is less than 100 degrees in shared rest room with adjacent retail food store. Automatic facuet does not stay on long enough (less than 20 seconds) and water reaches 83 degrees.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC- take certificate to DBSC located at 1901 S Alamo Health Desk to purchase. Every CFM needs this ID
- Discontinue using broken/chipped wares- hot hold trays/cold hold containers.* Ice machine requires cleaning- mold on inside of ice bin edge
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05/16/2014 | 90 |
- Use effective means of pest control for gnats.
- discontinue using cracked/broken food containers (dispensers)
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10/28/2013 | 94 |
| No violation noted during this evaluation. | 01/04/2013 | 100 |
- 229.164 (o) (6) (A) PHF>135....found cooked eggs at 117F....discard please...
- 229.163 (f) (2) (B) rinse clean warm H2O.....no cold water at the 2 kitchen handsinks by the office....water comes out scaulding hot....
- 229.163 (f) (2) (B) rinse clean warm H2O....the restroom needs at least one sink to provide 100F hot water for proper handwashing....
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04/05/2012 | 91 |
- 229.163 (h) (8) before gloves. Observed employees fail to wash hands before donning gloves and working with food. Prior to putting on gloves and working with food employees must wash hands.
- 229.163 (h) (6) wash as needed. Employees were not changing gloves and washing hands between cleaning surfaces and handling food. Employees must wash hands and change gloves between tasks.
- 229.166 (i) (1) (B) HWS improper use. Observed dirty rags inside two hand washing sinks. Hand washing sinks are to be used for hand washing only.
- 229.164 (o) (9) (A) (i) Time Only. A working supply of potentially hazardous food items were being held using time only as a public health control. However, these items were not marked to indicate a discard time or time that the food was removed from temperature control. Any working supply of potentially hazardous food that is going to be held using time only as a public health control must be labeled with a discard time or time that the item was removed from temperature control; potentially hazardous food items may only be held four hours after being removed from temperature control.
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05/05/2011 | 88 |
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several ants by oil tanks. Eliminate the presence of insects by using any approved means.
- 229.168 (c) (2) toxics above items. Observed an open pouch of cleaning chemicals stored above ketchup packets and other single use articles. Do not store toxic items above food, utensils, food containers, or single use and or single service items.
- 229.165 (m) (1) (A)not clean. The interior of the ice maker and several nozzles in the soda fountain were not clean to sight and touch. Clean and sanitize these food contact surfaces immediately. Ensure that all food contact surfaces and cleaned and sanitized as needed.
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10/07/2010 | 91 |
| No violation noted during this evaluation. | 05/11/2009 | 87 |
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