Tejas

*31 Handwashing lavatory - accessible

hand sink is blocked by bag of rags, shall be free access

*27 Cooling method, criteria - smaller portions

chicken in WIC should be stored in smaller portions

*10 Clean Sight and Touch

can opener has food residue, shall be cleaned to sight

*47 Other Violations

choke poster needs to be displayed

*19 Water & Plumbing in good repair- per code

Eliminate standing water at entrance to kitchen. Address water leak (dish area)

*21 RFSM - Not On Site

Per Shift- CFM

*24 Food Labeling- with common name of the food

Label all food/glass container (bitters)

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide chemical test strips

*31 Individual, disposable towels

No paper towel at front handsink.

*32 Nonfood surfaces-design to be cleaned easily

Observed rusted shelving inside the walk in cooler.

*34 Pest Control

Gnats throughout the kitchen area/dish machine area

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Open employee drink at dish area- provide approved containers.

*36 Cloths in-use for wiping between uses stored

Wet wiping towels must be stored in sanitizing solution- seen throughout/counter tops.

*38 Thawing. under running water criteria - water velocity

Must thaw raw meats under cool running water.

*40 Store single-service item in original package

Store to go containers in a way to prevent contamination.

*42 Dirty nonfood contact surfaces

Encrusted grease build up at side of grill. Heavy grease build up/food at top of dish machine. Deep & detail clean all floor drains- dish area.

*43 Light bulbs, light shields provided

Replace blown out light underneath the vent hood system.

*45 Premises shall be maintained in good repair

Fix lid on ice machine (bar). Weather stripping at front door not in good repair. Address high/heavy condensation drip on walk in cooler. Temperature inside running high.

*47 Other Violations

Pest Control report

*41 Food storage containers, identified with common name of food.

label bulk ingredient bins

*45 Lockers to be used to store personal items

observed personal items in kitchen area

*45 Premises:Cleaning, frequency and restrictions

detail clean floor drains throughout

*39 Cutting surfaces.

observed worn cutting boards

*42 Dirty nonfood contact surfaces

encrusted grease build up cooking equipment encrusted build up on side of grill clean storage rack/cooling inside of walk in cooler

*35 Eating food, chewing gum, drinking beverages, or using tobacco

must store personal drinks in a designated location

*20 Grease Trap Tickets

grease trap must be serviced every 90 days

*47 Handwashing signage

PROVIDE HAND WASH A SIGN AT DESIGNATED HAND SINK LOCATED AT INDOOR AND OUTSIDE BAR

*34 Controlling pests. Eliminating harborage conditions

OBSERVED FOOD DEBRIS BUILD UP THROUGHOUT KITCHEN AND INSIDE OF EQUIPMENT AND POOLING OF WATER IN WALK IN COOLER. REMOVE HARBORING CONDITIONS.

*42 Dirty nonfood contact surfaces

OBSERVED SOILED DRAINS, GRIME BUILD UP ON SURFACES OF EQUIPMENT AND FOOD CONTAINERS, GRIME BUILD UP ON GASKETS OF ALL COLD HOLD EQUIPMENT DOORS, DUST GRIME BUILD UP ON FAN,

*45 Premises shall be maintained in good repair

OBSERVED MISSING COVE BASE, REPAIR.

*37 Storing the food at least 15 cm (6 inches) above the floor

OBSERVED BOXES OF FOOD(ONION AND OTHER PRODUCE) ON FLOOR. KEEP MINIMUM 6" OFF FLOOR.

*39 Store clean utensils in a self-draining position

OBSERVED ICE BUCKETS STORE UPRIGHT, STORE IN DRAINING POSITION TO PREVENT ACCUMULATION OF DUST, GRIME AND OTHER POSSIBLE CONTAMINANTS

*10 Clean Sight and Touch

OBSERVED GRIME BUILD UP INSIDE OF ICE MACHINE(ICE SHOOT). CLEAN AND SANITIZE.

*32 Equipment & Utensils resistant pit,chip, crazing

OBSERVED FOIL USED AS LINER AT STOVE TOPS, USE MATERIAL THAT IS NOT EASILY DAMAGED AND POSSIBLE OF CONTAMINATING FOOD. PROVIDE BOTTLE COVER OF THREE DOOR RIC(REACH IN COOLER)

*02 Cold Hold (41øF/45øF or below)

OBSERVED CORN MIX AT 49.9F, SAUCE 51.8F ALL FOOD LOCATED IN PREP RICS(TWO) ARE NOT MAINTAINING COLD HOLD TEMPERATURES. PLACE FOOD IN WORKING COLD HOLD EQUIPMENT.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST/GRIME BUILD UP ON INTAKE VENTS LOCATED IN KITCHEN, CLEAN.

*31 Individual, disposable towels

PROVIDE DISPOSABLE TOWELS AND SOAP AT HAND SINK LOCATED AT INDOOR BAR.

*14 When to wash

LACK OF HAND WASHING

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS STORED ABOVE RTE FOODS; RAW BEEF STORED ABOVE PRECOOKED FRIES

*32 Approved Food Contact Equip.

OBSERVED TOWEL UNDER CUTTING BOARD

*06 Discard if TCS is in container w/ no date or day

PROVIDE FOR ALL IN COOLERS

*34 Outer openings:closed,tight-fitting windows

OBSERVED OPEN WINDOW IN BACK STORAGE AREA

*31 Individual, disposable towels

PROVIDE FOR ALL

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS ON RIC

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE AND FOOD EQUIPMENT

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

LACK OF DATE MARKING IN WIC

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

UTENSIL STORED IN STANDING WATER

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINK STORED IN PREP AREA