- -Observed ice machine to have mold buildup along inside panel. Corrections were made on site. -Observed plastic bins where clean dishware items were stored, to be dirty. Ensure to store clean dishware on clean and dry surfaces.
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02/17/2016 | 97 |
- All food under hot hold was maintained at proper temperatures, although unit where Canadian bacon slices are held, should be monitored being that the sliced ham was reading at 104 degrees F, and all hot hold should be performed at 135 degrees F and above.
- Observed ice machine panel to have mold buildup along edge. Ensure that surface is cleaned and all mold debris buildup is removed, in order to prevent contamination of ice, from dripping condensation.
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09/23/2015 | 92 |
- Hand sink in back area, did not have paper towels. Ensure that all hand sinks are supplied with paper towels at all times.
- Ice machine interior panel had black mold debris. Ensure to thoroughly clean and sanitize panel to remove any mold debris buildup, in order to prevent contamination of ice
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06/15/2015 | 94 |
- Certified Food Manager was not on site at time of inspection. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- Provide a working thermometer at cold hold unit/refrigerator on back wall. Thermometer was broken adn unable to determine temperature of unit.
- Ice machine panel had mold debris/pink slime on inside. Ensure to thoroughly clean and sanitize panel to prevent contamination of ice.
- Observed clean dishware/utensils in dirty plastic bin. Ensure to store all clean dishware on clean and properly sanitized surfaces. Ensure to air dry dishware, etc prior to storing away to prevent pooling water.
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09/23/2014 | 91 |
- Observed personal drinks on top of single service items (paper bags, etc) and above ice machines. Ensure that all personal beverages are stored in a cup with lid and straw, and are stored in areas away from food, single service items, and food preparation surfaces in order to prevent cross contamination.
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03/17/2014 | 96 |
- Observed employee wash hands with cold water, less than 20 seconds, dried with paper towel and then proceeded to prepare biscuits. Proper documentation was present. Ensure that employees are reminded to continue following proper hand washing procedures for bare hand contact. Employees should be using 2 barriers (double hand washing, and use of hand sanitizer, etc) before handling ready to eat foods.
- Observed hand sinks in kitchen are to be mizing valves. Although, hand sink in back area near drive thru window, was too hot and hand sink in middle of kitchen area only had cold water available. Ensure that all hand sinks have hot water that can reach to 100 degrees, but also ensure that water is not extremely hot in order to allow employees to properly wash hands for 20 seconds at least.
- Air gap at three compartment sink should be twice the size of the diameter of drain pipe, in order to prevent cross contamination in case of backup.
- Observed bins, where clean dishware/utensils were being stored, to be dirty with food debris and standing water. Ensure all containers storing dishware, etc are kept clean and sanitized, ensure that all dishware/utensils are air dried prior to storing away.
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09/10/2013 | 86 |
| No violation noted during this evaluation. | 02/25/2013 | 100 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- EMPLOYEE FOUND HANDLING READY TO EAT FOODS WITHOUT WASHING HANDS.
- ENSURE TO STORE RAW BEEF PATTIES SEPARATE FROM COOKED SAUSAGE PATTIES. 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product.
- 229.164 (o) (9) (A) (i) Time Only. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- FRONT END HAND SINK HOT WATER TURNED OFF AT TIME OF INSPECTION. ENSURE TO PROVIDE HOT WATER AT FRONT END HAND SINK AT ALL TIMES.
- ENSURE TO PROVIDE PAPER TOWELS AT ALL HANDSINKS FOR PROPER HAND WASHING PROCEDURES.
- ENSURE TO REPAIR ALL WASTE WATER DRAIN LINES FROM HANDSINKS
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10/26/2012 | 74 |
- Ensure that all employees are washing hands between tasks. (Employee observed making hamburgers and moving trays without washing hands.)
- Ensure that all hand wash stations have hot water. (Hand sink by hot hold unit did not have hot water. Water measure at 72F during inspection.)
- Ensure that all permits are posted and up to date. (Food permit was out of date 7/11 during time of inspection. 10 day notice issued to renew food permit.)
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01/26/2012 | 89 |
- There is no backflow preventer present on the faucet by the dumpster.Need to provide a backflow preventer on faucet
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07/26/2011 | 96 |
- Need to eliminate knats.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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01/10/2011 | 94 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
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07/06/2010 | 97 |
| No violation noted during this evaluation. | 08/11/2009 | 94 |
| No violation noted during this evaluation. | 03/25/2009 | 87 |
| No violation noted during this evaluation. | 10/01/2008 | 86 |
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