| No violation noted during this evaluation. | 10/29/2015 | 100 |
| No violation noted during this evaluation. | 05/15/2015 | 100 |
| No violation noted during this evaluation. | 11/26/2014 | 100 |
- Clean drain by walk-n cooler door.
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12/02/2013 | 97 |
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) 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.
- 229.165 (m) (1) (A)not clean. Area surrounding food prep counter top, 3 compartment sink and oven has significant build up of dirt and food debris.
- 229.164 (a) - Honestly presented. The following condiments were out at room temperature, Guldens Spicy Brown Mustard, Earl Campbells Famous Sauce and Guldens Yellow Mustard. All three clearly state to refrigerate after opening. All three items were condemned and put in trash can.
- 229.165 (m) (1) (A)not clean. Cabinets where food and food items are stored need to be cleaned as do storage bins to ensure they remain free from build up of dirt and debris.
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04/17/2013 | 90 |
- Most recent graded inspection report(1/10/11- the current one posted: 4/20/10) must be posted in customer view. Post most recent graded inspection report in customer view.
- Provide functional thermometer for "open air" refrigerated display case, to assure PHF items (milk,eggs,luncheon meats,etc.)are maintained at 41 F or less.
- 229.168 (a) toxics not labeled(Spray bottles filled with blue chemical located in the warewash area). Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material. 229.168 (c) (1) toxics stored("Phase"-butter alternative stored with windshield washer fluid-located in the Dry Storage area)). Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). -Ice machine-mold inside: Empty and clean/sanitize once per month. -Soda nozzles-accumulation of food debris: Clean and sainitize once per shift. -Utensils stored to air dry-accumulation of food debris. -Shelves inside "open air" refrigerated display case(eggs,milk,etc.)-pooling water,rust,food debris,etc.: Remove all items, clean and sanitize areas. 229.165 (d) (1) (E) (i)not easily cleanable(preparation table is required to be: smooth,easy-cleanable,nonabsorbent,durable-presently using the rough side of a table cloth). -Replace damaged(melted plastic,broken, cracked, etc.)utensils.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department ID, 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 ID/certificate.Business hours: M-F 7:45-4:30. NOTE: Issued Food Manager's Certification application.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.164 (o) (7) (B) consume by date (pkgd)(opened packages of sliced cheese located in the walk in cooler). Refrigerated, ready-to-eat food 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. NOTE: if individually wrapped, label each.
- 229.164 (f) (2) (A) (iv) not covered/protected from contamination(bottled water stored out doors: Store food items(water)inside eastablishment to protect from contamination(consumers/pest/weather).
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02/23/2012 | 73 |
- Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- 229.165 (m) (1) (A)not clean. Clean inside the ice machine. Store the hotdog tong on a clean washable container, not on the counter.
- Potentially hazardous foods must be held at 41F or below--labels instruct to "refrigerate after opening.
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01/10/2011 | 89 |
- Handsink must be used for handwashing only.
- Do not shelve for sale foods (Hot pockets) past the use by date.
- Clean and sanitize inside the ice machine.
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04/20/2010 | 89 |
| No violation noted during this evaluation. | 09/08/2008 | 97 |
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