- FLOUR BIN/BUCKET IN WALKIN REFRIGERATOR SHOULD BE LABELED AS TO CONTENTS.
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06/23/2015 | 96 |
- MUST REPAIR COLD WATER FAUCETS TO REST ROOM AND EMPLOYEE HAND WASHING SINKS.
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10/13/2014 | 97 |
- PERSONNEL LEFT IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE.
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03/05/2014 | 97 |
| No violation noted during this evaluation. | 06/21/2013 | 100 |
- No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review.
- 229.163 (i) not in HWS. Employee dumping picked juice in the Hand washing sink. Use this sink is for handwashing only.
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12/14/2012 | 92 |
- Maintain cold hold at or below 41 degrees F. Discard sliced meat and repair prep units.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.165 (h) (2)thermometer available. Prep unit does not have thermometer to monitor temperatures. Provide an accurate thermometer in the prep unit.
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03/30/2012 | 88 |
- NO CERTIFIED FOOD MANAGER. THIRD CONSECUTIVE VIOLATION, FOLLOW-UP IN 30-DAYS. PROVIDE RECEIPT OF CLASS REGISTRATION OR CERTIFICATE OF COMPLETION. (SEE HANDOUT). IF NOT COMPLIANT, YOU WILL BE CHARGED WITH A REINSPECTION FEE OF $46.35
- 229.165 (k) (14) (A)chlorine solution. CHLORINE SOLUTION TOO STRONG. CONCENTRATION SHOULD BE 50-100 PPM. FOLLOW RECIPE AND USE TEST STRIPS TO ENSURE PROPER CONCENTRATION.
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08/23/2011 | 94 |
- PROVIDE CERTIFIED FOOD MANAGER AT ESTABLISHMENT DURING ALL HOURS OF OPERATION. AFTER COMPLETION, OBTAIN HEALTH DEPARMENT'S FOOD MANAGERS ID CARD AT 1901 S. ALAMO. PROVIDE AT ALL TIMES.
- 229.165 (h) (2)thermometer available. PROVIDE A THERMOMETER IN BOTH PREP COUNTER COOLERS. ALSO, AFTER WALK-IN COOLER IS PAINTED, PROVIDE THERMOMETER IN THERE TOO.
- 229.165 (q)food contact not sanitized. OBSERVED KNIFE BEING RINSED IN HANDSINK.
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02/11/2011 | 91 |
- Need food manager training certificate for management in charge.
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03/30/2010 | 97 |
- Repair cold water faucet to mop sink.
- Need Food Manager Training Certificate for all individuals left in charge.
- Cutting board not in good repair. Cutting board surfaces need sooth out to allow for easier cleaning and sanitizing. Cutting board not in good repair.
- 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 nail brushes. Recommending the use of disposable gloves after handwashing and before contacting ready to eat foods.
- Maintain meats covered while in refrigeration storage.
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09/11/2009 | 82 |
| No violation noted during this evaluation. | 05/12/2009 | 94 |
| No violation noted during this evaluation. | 10/30/2008 | 94 |
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