- 229.163 (g) Wash before RTE. Observed employee hand rag and open walk-in cooler then continue to work with RTE without washing hands in between tasks. Employees must follow proper hand washing procedure in between task and before handling RTE with bare hands.
- 229.165 (d) (1) (E) (i)not easily cleanable. Observed food processor to have tape on broken handle. All equipment must be in good condition and all surfaces must be smooth, non-absorbent and easy cleanable.
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10/28/2015 | 93 |
- 229.165 (q)food contact not sanitized. Observed dirty knife with food debris stored with clean knives on magnet holder. Ensure all utensils are cleaned and sanitized properly before storing.
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05/04/2015 | 97 |
| No violation noted during this evaluation. | 11/14/2014 | 100 |
- replace some of the containers used for the italian oil.clean the inside area of the ice machine.
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02/07/2014 | 97 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Prepared pizzas must be kept in a food grade container that has been cleaned and sanitized. White commercial grocery bags are not acceptable and do not prevent from cross contamination.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. Deli meat and cheese removed from their original packaging must be labeled with a use by date. All items including cut vegetables and olives removed from original container must be date labeld.
- 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.
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07/15/2013 | 85 |
- Potentially Hazardous food(potatoe /macaroni salad at 57F)(sliced meat 55F) not at required temperature in cooling unit(Display case and Ingredient bar). Food must be maintained at or below 41°. Recommended using "Time as Public Health Control", with completion of required documentation e.g. Log with Date/Item/Time-Temp item removed from temperature control/Time for discard(4 hours after removal time).
- No Properly maintained HWS available for employee handwash.
- 229.166 (i) (1) (B) HWS improper use. Employee soaking utensils in hand sink. Use this sink is for handwashing only.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink(located on storage rack with food contact equipment/utensils(warerwash area) from clean closed beverage containers with cleans hands. In authorized areas, not the warewash,storage and or preparation areas.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 other control measures approved by the regulatory authority. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (variety of items in the Walkin cooler to ionclude prepared pizzas)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.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.168 (a) toxics not labeled. Chemical spray bottles(container of blue liquid: located hanging on the storage rack by the Walk in cooler) are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, 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 certificate.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.
- 229.165 (m) (1) (A)not clean(Accumulation of food debris on soda nozzles/ accumulation of rust and dust on racks throughout establishment to include the walk in cooler/ mold inside the ice machine ). Food contact surfaces not cleaned and sanitized once per shift. Clean/sanitize food contact surfaces.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches above an approved sewer drain.
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12/06/2012 | 66 |
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