SEP 26

2011

FAIL 12 violations 5 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.

Critical Other

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.MUST PROVIDE HOT RUNNING WATER ON SITE.

Critical Plumbing & Waste

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.MUST PROVIDE WATER LINES AT FRONT HAND SINK.

Critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.MUST PROVIDE SOAP & TOWELS AT HAND SINKS.

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.MUST RODENT PROOF FRONT & REAR DOORS.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER,MISSING LOCK ON FRONT DOOR,VANITY AT HAND SINK IN TOILET ROOM IN POOR REPAIR.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN VENTILATION VENTS,WINDOW SILLS,FRYERS,PREP COOLER,MOP SINK BASIN,OVER HEAD SHELVING UNIT AT 3- COMP SINK.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & STAINED CEILING TILES & WALL BASES,HOLES IN WALLS ,GAPS AT FRONT WINDOW SILLS,OPENINGS AROUND PIPES.MUST CLEAN & PAINT WALLS THROUGHOUT.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.MUST REPAIR VENTILATION IN TOILET ROOM,LEAKY FAUCET AT 3- COMP SINK & LEAKY PIPE AT HAND SINK IN TOILET ROOM.

Minor Food Temperature

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS FOR ALL COLD HOLDING UNITS & PROBE.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ELEVATE ARTICLES IN OFFICE AREA.

JUST IN TIME GROUP CORP.

THE NUMBERS

INSPECTION HISTORY

NEARBY IN AUSTIN