| No violation noted during this evaluation. | 11/06/2015 | 100 |
- 229.163- Employees need to use cups with lid for personal drinks and store away from food prep area.
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09/08/2015 | 96 |
- 229.165 (n) (1) (D) (vii)utensils in Water. Utencils stored inside water. Sanitizer added for correction.
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05/18/2015 | 97 |
| No violation noted during this evaluation. | 01/12/2015 | 100 |
| No violation noted during this evaluation. | 07/31/2014 | 100 |
- 229.164 (o) (6) (A) PHF>135. Cheese sauces inside top hot box of warmer at 125-115F. Need to be kept at 135F or greater.
- 229.163 #8- 229.163 Use closed beverage container with a straw for employee personal beverage container. Store beverage containers away from food production areas in a designated area to prevent cross contamination issues.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash.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 using double hand washing.
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03/03/2014 | 87 |
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line. Observed two employees chewing gum in the food prep area.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed employee rinsing cleaning rag in handsink.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Store foods properly to prevent cross contamination (see attached handout). Observed raw meats stored on shelf above vegetables/RTE and raw seafood stored under raw chicken.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Prevent cross contamination during food preparation. Observed employee slicing raw chicken on a cutting board right next to and partially above ready-to eat foods in steam/cold-holding table.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas. Observed 2 containers of toxic chemicals above the Bar warewash sinks.
- Use only pesticides that are formulated and approved for restaurant use.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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02/02/2012 | 85 |
- 229.163 (n) (2) (A) Employee drinking from a non closed beverage container.(Assure container has a cover and can not contaminate surrounding food contact areas. Employee found eating, drinking from an open cup in a non-designated areas such as the food prep, food storage and ware wash areas. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink(Tortilla preparation area). Use this sink is for handwashing only.
- Damaged foods, heavily rim or seam dented canned foods shall not be used(located on dry storage rack).
- 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. NOTE: Issued Bare hand contact with RTE foods hand out.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date(Cheese and chili located in walk in cooler). 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 at 45F a max of 4 days.
- An employee with a valid Food Manager's certification to include the Metro Health's FMC card must be present during hours of operation. NOTE: Once an approved Food Manager's certification is obtained, proceed to 1901 South Alamo (DBSC) to purchase a Metro Health certification card($15.45).
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Food contact equipment must be in good repair. - Mold inside ice machine(remove all ice and clean once per month). - Knives stored as clean with food debris on knives and rack. - Rack inside refrigerator rusty and food debris. - Soda nozzles (kitchen and bar)food debris(clean once per shift). - Gasket,doors,handles on refrigeration units(food debris).
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01/28/2011 | 78 |
| No violation noted during this evaluation. | 10/01/2008 | 97 |
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