- Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient
- Potentially Hazardous Food (PHF) must be maintained at 135 degrees F or above/hotter.
- Store whole shell eggs on the bottom shelf in the refrigerator
- Cups must be properly washed, rinsed and sanitized in the three compartment ware washing sink.
- Food storage containers must be in good repair and be smoot, easily cleanable and non-absorbent.
- Clean the fan cover on the reach in refrigerator.
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12/15/2015 | 80 |
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs. Cooked meat stored in styrofoam containers in the reach in refrigerator at 112 degrees F. is not being properly cooled.
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.
- Reach in refrigerator air temp at 58 degrees F because hot food items are being stored in the refrigerator without being properly cooled before being stored.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Employee touched cooked meat with bare hands to show that the meat is still hot and was cooked this morning. Meat was discarded.
- Supply every handwashing sink with hand washing soap.
- Employee used the mop sink to rinse food off his hands. The hand washing sink must be used to properly wash hands.
- The separate building is storing a refrigeratorf and freezers, food and single use items. There are indications of rodents and rodent droppings throughout the building.
- Store butane canisters below and away from dishes used to serve customers.
- Provide thermometers for the open top refrigerator in the kitchen and the beverage refrigerator at the front counter.
- Reach in freezers stored in the separate building must be in good repair.
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09/08/2015 | 67 |
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs.
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified.
- Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- Separate raw animal foods (raw meat) during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Food storage container/baskets must be in good repair
- Repair the ice machine door
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
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03/25/2015 | 81 |
- Reach in cooler at the front counter is at 50 degrees F, vegetables and employee food is stored in this cooler. Several items of employee food were discarded with internal temperatures of 51 degrees F.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Clean the ice machine
- Clean the rice cookers
- Post most recent graded inspection report in customer view.
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12/09/2014 | 86 |
- 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 employees drinking from open cups in the food service line.
- 229.167 (p) (5) use of wrong sinks. Use the mopsink for dumping mop/waste water. Observed employee washing food (vegetables) in the mopsink.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Properly shelve foods to prevent cross-contamination (see attached handout).
- 229.167 (e) (3) (A) no towels. Supply the kitchen handwash station with individual disposable towels.
- 229.165 (r) (3) (D)no sanitization. Follow proper warewashing by sanitizing (soaking for at least 30 sec) in 50-100 ppm sanitizer before air drying. Provide for Chlorine test strips.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (m) (1) (A)not clean. Clean and sanitize inside the ice machine.
- 229.166 (f) (4) air gap 2x. Provide for an air gap with 1 ½ inches or two times the diameter of the ice machine drain pipe.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor to the outside faucet with a hose.
- 229.167 (e) (2) no soap. Supply kitchen handwashing sink with soap.
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05/08/2012 | 76 |
- (1) Food employee washed hands in a 3-comp sink. (2)Do not use the designated handsink in front counter for any other purpose except for handwashing.
- Properly shelve foods to prevent cross-contamination (see attached handout).
- Provide an airgap between the ice machine drain pipe and the floor drain equal to twice the diameter of the drain pipe.
- Ensure all coolers storing potentially hazardous foods have thermometers.
- Clean and sanitize inside the ice machine.
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06/11/2010 | 83 |
| No violation noted during this evaluation. | 03/04/2009 | 83 |
| No violation noted during this evaluation. | 08/28/2007 | 90 |
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