- Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- Foods not protected by storage in packages, covered containers, etc.(In walk-in) Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Ensure registering and successfully completing a Food Manager Certification course
- Food contact surfaces not cleaned and sanitized. 229.165 (m) (1) (B)grease and soil accumulation.
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12/03/2015 | 86 |
- 229.164 (f) (2) (A) (iv) not covered. Fish in walk-in freezer. Foods not protected by storage in packages, covered containers, etc.
- Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.165 (m) (1) (B)grease and soil accumulation. Cleaning schedules not kept.
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07/09/2015 | 84 |
- Foods not protected by storage in packages, covered containers, etc. (Walk-in freezer leaking over foods in open containers) Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Equipment used in storing food inside reach-in cooling units not properly cleaned. Food contact surfaces not cleaned and sanitized. Potentially Hazardous Food contact surfaces/equipment not clean. Clean and sanitize all equipment to be used for food storage, prep, or service. Keep cleaning schedules.
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02/10/2015 | 93 |
- 1)Front Reach-in cooler (RC)not holding temperature ambient temperature at 45F, Internal temperature of tartar sauce 44F employee stated just put items into cooler, Items were removed and put into another cooler holding Temperature at 41F. 2) Reach In Unit(behind kitchen door) holding ambient temperature of 50F Battered fish just placed in unit moved to Walk in cooler that is hold temperature at 41F.
- Employee drink on food prep line. Please disignate area for employee drinks.
- Walk in cooler without a thermometer, Reach-in coolers without thermometers. Provide that all units have working thermometers to ensure that units are holding temperature.
- 1)Fryer needs to be cleaned. 2)Ice Machine lid needs to be cleaned.
- 1)Health Department issued Food Manager Certification Identification Card not present in the establishment. 2)As per employee "Only owner has certified manager certification". Owner had to leave during inspection leaving establishment with out an on duty Certified food manager.
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09/16/2014 | 82 |
| No violation noted during this evaluation. | 12/11/2012 | 100 |
- DIRTY MIXER OBSERVED ON THE SIDE OF THE ICE MACHINE(MAKE SURE TO STORE ALL UTENSILS, WHETHER IN USE OR NOT, IN A SANITARY MANNER); WILL NEED TO CLEAN INTERIOR OF ICE MACHINE(MOLD-LIKE, SLIME-LIKE BUILDUP OBSERVED);
- 229.171 (c) (3) (B)HACCP maintained; ESTABLISHMENT STILL WORKING ON HACCP PLAN FOR CEVICHE; WILL NEED TO PROVIDE A PLAN WITHIN 15 DAYS.
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08/23/2012 | 93 |
- 229.163 (h) (4)after eat, drink,etc.; EMPLOYEES NEED TO MAKE SURE TO WASH HANDS AFTER DRINKING AND IMMEDIATELY BEFORE ENGAGING IN OPEN FOOD HANDLING.
- EMPLOYEES SHOULD NOT CHEW GUM WHILE PREPARING FISH.
- 229.164 (p) (1) (C) (i) additive variance; PROVIDE A DETAILED HACCP PLAN SHOWING A DETAILED STEP BY STEP PROCESS OF HOW TARTAR SAUCE IS PREPARED, TO INCLUDE USING TIME AND TEMPERATUE IN THE PLAN; WILL FOLLOWUP IN 30 DAYS TO SEE PLAN.
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02/21/2012 | 88 |
- MAKE SURE TO KEEP ALL DRINKS ENCLOSED WITH A LID/COVERING TO PROTECT FROM POSSIBLE CONTAMINATION TO FOOD ITEMS/EQUIPMENT.
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10/31/2011 | 96 |
- Evidence of cigarette butts observed within kitchen area; need to make sure that no employee smokes within establishment.
- 229.167 (e) (3) (A) no towels; provide paper towels in customer restroom.
- 229.168 (d) (2) (A) (ii) not according to label; Do not store/use raid products that are not allowed in a food establishment; all insecticides need to be commercialized/food establishment approved.
- Store all equipment(wire whisk)in a sanitary manner and not between wall and 3 compartment sink.
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07/26/2011 | 87 |
- Make sure to keep all drinks enclosed with a lid at all times.
- 229.167 (e) (3) (A) no towels; Provide individual, disposable paper towels in employee's restroom.
- Do not store lids used to cover prepared fish upright touching ground.
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02/10/2011 | 90 |
- 229.163 (h) (6) wash as needed; Employees need to make sure to wash hands when doing other tasks(employee observed touching trash and then grabbing a frozen hamburger pattie from the freezer and placing it on the grill; also observed employee washing hands with the same gloves on, without first taking off old gloves, then wash hands properly, followed by placing new, clean gloves on.
- 229.163 (n) (1) eat.drink.smoke; Make sure all employee's drinks have an enclosure and are kept below and away from all counters used for prepping(observed open container of tea without a lid).
- Tongs used for lemons/limes being stored in a dirty cup in waitress area; lids used to cover fish containers stored upright on the floor. 229.165 (n) (1) (A) (v)when contaminated.
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06/30/2010 | 89 |
- Observed employees wiping hands on aprons. Retrain all employees to wash their hands properly between tasks with soap and water.
- Observed opened candy bar on serving line. Employees are not permitted to consume any food in immediate areas of food preparation and serving. Designate another area separate from all food preparation and serving for employees to consume food.
- Observed handsanitizer on serving line. Handsanitizer must remain at handsink at all times. Employees must use handsanitizer properly after washing hands for 40 seconds with soap and water.
- Sanitizing solution/mixture in dining area used to clean and sanitize tables did not have a proper reading. Parts per million Chlorine reading was 0. Ensure all solutions for sanitizing are measured correctly. Tables 400ppm and allow to air dry for 10 minutes.
- No Food Certification Manager on site at time of inspection. Ensure there is one CFM on site at all times. online courses www.learn2serve.com and www.safeserve.com. Once course is completed take certificate to 1901 S. Alamo to recieve a Metro Health Certificate.
- Ensure all Coolers and freezers have thermometers.
- Clean inside all food contact surfaces but not limited to fryers,ovens,refrigerators,tables,and tea spouts in the establishment. Discard all broken food containers used for food storage.
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02/03/2010 | 76 |
| No violation noted during this evaluation. | 10/29/2008 | 83 |
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