- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN)
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03/29/2016 | 94 |
| No violation noted during this evaluation. | 12/08/2015 | 100 |
| No violation noted during this evaluation. | 09/29/2015 | 100 |
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN)
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06/16/2015 | 97 |
- PROVIDE FOR HOT FOOD TO BE AT 135F OR HIGHER FOR HOT HOLD. (RICE 125F)
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03/23/2015 | 95 |
| No violation noted during this evaluation. | 09/15/2014 | 100 |
- Ensure reach-in cooler is maintaining a temperature of 41 degrees F or below. During inspection cooler was at 50 degrees F.
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07/08/2013 | 97 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. Fried rice in hot hold unit found at 133F. Water in hot hold unit was at 131F. Establishment must ensure that hot hold unit is above 135F before foods are placed in unit.
- 229.165 (r) (3) (D)no sanitization. Employee seen washing wares without using proper sanitizing procedure. Equipment must remain in sanitizer for 30 seconds or more. Mechanical dishwasher is not properly sanitizing wares. Mechanical dishwasher must be serviced before use.
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03/07/2012 | 92 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. Cooked beef, noodles found in hot hold unit under 135F. Establishment was allowed to reheat foods. Establishment must ensure that hot hold is turned on in morning early enough to be above 135F before food will be placed into hot hold.
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11/03/2011 | 95 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food (spring rolls w/ shrimp and chopped vegetables) not at required temperature in cooling unit. Potentially Hazardous Foods stored in cooling unit must be kept at a temperature of 41 F or below.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. PHF must be maintained at 135?F.
- 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 wash hands often and in between tasks; following proper handwashing procedure. Proper handwashing procedure is as follows: Wash hands with hot water and soap, using vigorous friction, for 20 seconds and dry with a single-service towel.
- 229.163 (n) (1) eat.drink.smoke. Observed employees personal drink in an unapproved container being stored in small reach-in cooler along grill line. All employee food/drink must be stored in walk-in cooler, on lowest shelf away from customers food/drink to prevent cross-contamination. Provide proper signange to designate "EMPLOYEE FOOD/DRINK ONLY". All drinks consumed by employees must be consumed in an area where food is not handled, cooked or prepared.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. 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.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat and potentially hazardous food not properly marked with a use by date. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.166 (c) (3) hot water sufficient. The hot water heater is not large enough to provide hot water during all hours of operation. The hot water heater must have a large enough capacity to provide hot water during all hours of operation.
- No Food Manager present at time of inspection. According to city ordinance, one person per shift must be food manager certified. Establishment has 30 days to enroll additional employee in course. Once employee has passed certified food manager course and has recieved certificate, go to 1901 S. Alamo to obtain a card from the Health Department.
- 229.165 (l) (2)only single service/ single use. Establishment is re-using single use containers to store food in. Once a product in a container is used that came from manufacturer, it must be disposed of. No re-use of container is allowed.
- 229.165 (l) (2)only single service/ single use. Establishment is storing food in non-food grade containers (large blue totes) in walk-in cooler. Establishment is storing meat in plastic bags that are not food grade in walk-in freezer. Discontinue storing foods in non-food grade containers.
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03/30/2011 | 64 |
- PROVIDE FOR EMPLOYEES TO WASH HANDS WITH SOAP/100F WATER FOR 20 SECONDS. (NO USING OF 3 COMP. SINK AND JUST RINSING HANDS)
- PROVIDE A LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HOURS OR LONGER. (ITEM NAME, DATE COOKED, USED BY DATE)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS COURSE IF ESTABLISHMENT IS OPEN FOR BUSINESS.
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04/14/2010 | 89 |
| No violation noted during this evaluation. | 11/10/2008 | 87 |
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