- Employees need to wash hands properly inside hand washing sink with hot water followed by towels and or blower dryer.
- 229.167 (p) (5) use of wrong sinks. Observed employee using three compartment sink for hand washing. Educated employee and correction was made.
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be certified food manager onsite. Manager not present at time of inspection.
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12/03/2015 | 89 |
- 229.163 (h) (6) wash as needed. Employee touching hose at mop sink and then handling chicken without washing hands appropriately.
- 229.167 (p) (5) use of wrong sinks. Tea bags stored inside hand washing sink. Hand washing sink for hand washing only.
- Ch 13, Art II, section 13-26 Display permit. Display valid food establishment license. Copies may be obtained at 1901 S. Alamo at the health desk.
- Ch 13, Art II, section 13-26 Display permit. Post most recent health inspection report. No report posted at time of inspection.
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06/09/2015 | 89 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit). No documentation for cooled product at 67.5F at time of inspection for product cooked at 10:00am.
- 229.163 (h) (6) wash as needed. Employee preparing raw chicken needs to wash hands appropriately inbetween food preparation and performing other tasks.
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12/04/2014 | 91 |
- 229.165 (d) (1) (B)free of breaks, cracks. Ice scoop has crack in scoop. Food contact surfaces of utencils need to be free of cracks and or chips so that they are easily cleanable.
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07/24/2014 | 97 |
- 229.167 (e) (2) no soap. Need to supply soap at back hand washing sink next to three compartment sink.
- 229.168 (b) working container not labeled. Need to label sanitizer buckets.
- Ch 13, Art II, section 13-26 Display permit. Need to post current food establishment license. Copies of current Food Establishment license may be obtained at 1901 S. Alamo at the health desk.
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12/02/2013 | 91 |
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