- 229.163 (n) (1) eat.drink.smoke.. 229.163 (n) (2) (A) closed beverage container. Observed employee drink on shelf next to bread bins and clean plates. Drink was also in an unapproved container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (v) (4) > shelf life. Observed many expired items on shelves for sale. Ensure employees and vendors are checking shelves for expired items routinely.
- 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.
- 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Have a readily accessible thermometer placed in all refrigerators holding PHF.
- 229.165 (m) (1) (A)not clean. Observed storage bins of bread stored on top of clean plates. Store all equipment properly to ensure food contact surfaces remain clean and sanitized.
- 229.165 (q)food contact not sanitized. Observed halved lettuce head stored unprotected on shelf of refrigerator. Ensure all Ready-to-Eat foods are stored properly to prevent possible contamination.
- 229.164 (o) (6) (B) (ii). Observed all PHF in cooler next to fountain drinks to be between 48-54°F. All PHF must be maintained at or below 41°F at all times.
- Ch 13, Art II, section 13-26 Display report. Most recent graded inspection report must be posted in customer view along with food establishment permit.
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05/11/2015 | 74 |
- 229.164 (v) (4) PHF > shelf life. Observed many expired sandwiches in a refrigerator for sale to the public. Ensure store is being checked routinely for expired item.
- 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 using double hand washing. 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 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.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required certification. Ensure to renew expired Food Managers Certification as soon as possible.
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01/14/2015 | 85 |
- 229.168 (b) working container not labeled. Chemical bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled bottles. Properly label all bottles, legibly write labels on bottles, discontinue to use bottles if label is different from contents inside bottle.
- Ch 13, Art II, section 13-26 Display most recent scored inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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06/16/2014 | 94 |
- There are no paper towels at the hand washing sink.(by ice machine) Supply each handwash station with individual disposable paper towels.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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02/07/2014 | 94 |
- HANDSINK IS NOT DRAINING PROPERLY. MUST HAVE ALL DRAINS UNCLOGGED TO PROPERLY UTILIZE THE HANDWASHING SINK.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. Label information shall include the name and place of business of the manufacturer, packer, or distributor. ICE BAGS ARE TO BE LABELED WITH STORES NAME, ADDRESS AND PHONE NUMBER.
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10/09/2013 | 93 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(items located in the heated display case at 128 F) 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. Voluntarily destroyed IAW the city ordinance.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat food(sliced cheese in the walk in cooler) not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.166 (g) (1) (A) HWS not provided. There is no easily accessible hand sink in food prep, food dispensing(ice machine area, establishment manufacures prepackaged ice for Customer self-service), or ware washing areas. Install handwashing sinks in food prep, food dispensing, or ware washing areas as needed.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 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.
- 229.165 (d) (1) (B. Cutting board not in good repair. Cutting board must have a smooth surface. -Replace damaged metal spatula.
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02/18/2013 | 79 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- 229.163 (n) (1) eat.drink.smoke. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas away from the food prep area.
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only.
- Follow proper storage of foods to prevent cross contamination (see handout).
- No Heimlich poster posted.
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03/03/2011 | 85 |
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only.
- Do not shelve for sale foods in dented cans.
- Food item not refrigerated after opening as instructed on label.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- 229.165 (r) (3) (D)no sanitization. Ensure dishes are sanitized by soaking for at least 30 sec in 50-100 ppm sanitizing solution (1/2 teaspoon of bleach per gallon of water).
- Ensure coolers storing potentially hazardous foods have thermometers.
- No Heimlich poster posted.
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10/29/2010 | 79 |
- Provide labeling for prewrapped sandwiches in display case.
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02/09/2010 | 96 |
| No violation noted during this evaluation. | 10/07/2008 | 90 |
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