- 229.164 (o) (4) (D) Raw Shell Eggs. Observed liquid eggs and hard boiled eggs sitting outside walk-in cooler at a temperature of 47-48 degrees F. Order was received at 8:15 AM and eggs were temped at 10 AM. Ensure all refrigerated items are placed in walk-in cooler once received.
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverages in open and unapproved containers all throughout kitchen and serving station. Employees must drink from approved containers and only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.164 (o) (7) (A) consume by date (prepared). Observed pasta in reach-in cooler that was past its assigned use-by date. Ensure all PHF is use, sold or discarded by its assigned expiration date.
- 229.168 (b) working container not labeled. Observed unlabeled toxic spray bottle in serving area. All working containers used for storing poisonous or toxic materials taken from bulk supplies must be clearly identified with the common name of the material
- 229.165 (q)food contact not sanitized. Observed knives stored in crack between cold hold unit and table in front grill area. Ensure all knives are stored properly when not in use as discussed.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed broken and cracked food display trays in grill area. Ensure all multiuse food-contact surfaces are free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Discard all broken and unsafe equipment.
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04/01/2016 | 81 |
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open container near food and utensils at the front cooking station. An employee must eat, drink in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.166 (i) (1) (B) HWS improper use. Observed sanitizing rag stored in front hand washing sink. A hand washing facility may not be used for purposes other than hand washing.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.167 (e) (3) (A) no towels. Observed paper towel dispensers to not be working properly due to a bad battery. Ensure paper towel dispenser are working properly at all times.
- 229.167 (e) (2) no soap. Observed soap dispenser missing from rear hand washing sink. Ensure all hand washing sinks have soap available at all times.
- 229.165 (q)food contact not sanitized. Observed knives stored improperly throughout kitchen and front cooking area. Ensure knives are stored properly when not in use as discussed.
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12/22/2015 | 86 |
- 229.166 (i) (1) (B) HWS improper use. Observed sanitizing buckets stored in one hand wash sink and dumped food debris in another hand wash sink. A hand washing facility may not be used for purposes other than hand washing.
- 229.164 (v) (4) PHF > shelf life. Observed many PHFs in walk-in and reach-in refrigerators that were past their 7 day shelf life. Potentially Hazardous Foods must be used before or discarded once they have exceed the max 7 day shelf life. Note: Mgmt. voluntarily discarded outdated items.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.168 (b) working container not labeled. Observed unlabeled toxic spray bottle stored in kitchen area. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Observed sanitizer bucket stored next to bulk salt and bottles of cooking oils. All toxic items must be stored below and/or away from food, equipment, utensils, linens, and single-service and single-use articles or any other item needing protection.
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09/08/2015 | 85 |
- 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 with cleans hands and away from food prep areas.
- 229.164 (v) (4) PHF > shelf life. Observed potentially hazardous foods that exceeded shelf life for leftovers as specified in code. Ensure all PHFs are used or discarded by their assigned "Use-By" date.
- 229.168 (c) (1) toxics stored. Observed toxic sprays stored next to food and single-service items. Ensure all toxic items are stored below and away food, equipment, utensils, linens, and single-service and single-use articles.
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06/11/2015 | 89 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs(sauce and gravy at 135?F ). PHF must be cooled from 135?F to 70?F within 2 hrs and then placed into cooling unit.
- 229.166 (i) (1) (B) HWS improper use. Observed ice dumped in one hand sink and coffee grounds in another hand wash sink. Handwash sink is for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Observed employee drink in wrong container and on the food prep line. Employees must drink from clean closed beverage containers(w/straw) with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.165 (q)food contact not sanitized. Observed pans with food debris stored with clean pans. Ensure all food utensils are cleaned/sanitized correctly before storing.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed various fountain drinks with dirty dispensers. Ensure fountain drink dispensers are cleaned/sanitized routinely.
- 229.165 (q)food contact not sanitized. Observed three knives stored in cold hold unit crack. Ensure knives are cleaned/sanitized and stored properly when not in use.
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02/04/2015 | 81 |
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. Online courses available e.g. 360training.com
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged serving containers(located on the utensil rack by the warewash sink). Food contact equipment must be in good repair.
- Food contact surfaces(accumulated food debris located on the utensils, stored as clean on the drying racks) unsightly (dirty or not clean). Clean and sanitize food contact surfaces.
- 229.165 (m) (1) (A)not clean. Food contact surfaces(accumulated food debris on the PTS soda nozzles) unsightly (dirty or not clean). Clean/sanitize food contact surfaces(once per 12 hour shift).
- Ch 13, Art II, section 13-26 Display permit. Display permit in a conspicuous area.
- 229.168 (a) toxics not labeled. Chemical(redish-orange color solution) spray bottles(located in the Mechanical warewash area) are not marked. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Toxic items(can of spray cleaner: located on the front serving counter) stored with items(single-service and food items0 needing protection. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects(fruit/sewer flies: Located in the Mechanical warewash/Utility sink areas) observed. Eliminate the presence of insects by using any approved means. NOTE: Assure all potential pest harborage is removed: accumulated food debris on floors,walls,equipment,floor drains,etc. Elimination of pooling water and soiled damp cleaning equipment(mops,brooms,etc.)
- 229.167 (e) (3) (A) no towels. Hand wash station(s):Located throughout the kitchen area, has no paper towels. Repair towel system so that clean towels are available to users.
- 229.166 (i) (1) (B) HWS improper use(variety of sinks with debris: reciets,food debris,containers,etc.,located at various sinks throughout the kitchen). Use these sinks for handwashing only.
- 229.166 (f) (2) (A)HWS>100F.Hand washing lavatory not equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees(various HWS sinks located in the kitchen area at 70-80 F) F. Hand sink (s) must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(Prepared sausage patties at 110-118 F: located on the PTS steam line) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. NOTE: Item removed and reheated to 165 F.
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05/01/2014 | 67 |
- (1)PROVIDE FOR PAPER TOWELS AT THE HANDSINK LOCATED IN THE WAREWASHING ROOM. - COS. (2)CHECK BATTERY ON AUTOMATIC DISPENSER LOCATED AT FAR SIDE OF WAREWASH ROOM. PAPER TOWEL DISPENSER TO BE FUNCTIONAL.
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07/25/2013 | 97 |
| No violation noted during this evaluation. | 08/15/2012 | 100 |
- Ensure proper hygenic practices. Hand sinks shall be used only for hand washing and for no other purpose. Ice found in front hand sink basin.
- Ensure proper labeling of food item packaging. NPHF and PHF food items found prepackaged for consumer self-service. Ensure proper labels are affixed to packaging and state food manufacturing license is obtained. Ensure this item is corrected to avoid reinspection fees. ***Please visit the following website or call 512-834-6670 to obtain state food manufacturing license. ***Application http://www.dshs.state.tx.us/fdlicense/PDF/PDFfoods/FoodMFGInitial.pdf
- When time-only rather than time and temperature is used as a public health control, provide for documentation. The documentation should stipulate the food item is either non-potentially hazardous or shall outline an approved time-only procedure. This applies to your pie products set out at room temperature.
- Ensure soap and towels are available at all kitchen hand sinks. Several hand sinks found without towels.
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11/28/2011 | 85 |
- Please ensure proper hygenic practices and ensure handsinks are used only for handwashing. Found food contents in handsink.
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05/16/2011 | 96 |
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE------7 DAY MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. DICED HAM PREPPED 4/7/10----MAXIMUM USE BY=4/13/10)**********************1/4 LB MOZZARELLA CHEESE PREPPED 3/19/10 VOLUNTARILY CONDEMNED*************************
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04/13/2010 | 96 |
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