Inspection Date
Inspect #
Routine Inspection (001)
Violation #20-21.8(e) Inspectors Notes
Food employee not wearing an effective hair restraint while handling food / utensils.

Violation #20-21.14(a) Inspectors Notes
Equipment / utensils not handled properly to protect from contamination.

Violation #20-21.3(a)(2)c Inspectors Notes
Using shipping containers / milk / produce crates as storage racks / support shelves.

Violation #20-21.2(b)(3)b Inspectors Notes
Cross contamination not prevented by proper storing of food in packages, containers, or wrappings.

Violation #20-21.3(b)(10)b Inspectors Notes
Potentially hazardous / ready-to-eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.

Violation #20-21.3(b)(2)a Inspectors Notes
Potentially hazardous food not cooled from 140°F (60°C) to 70°F (21°C) within 2 hours.

Violation #20-21.3(a)(2) Inspectors Notes
Container of food not stored a minimum of 6 inches above the floor.

Violation #20-21.13(g)(6) Inspectors Notes
Chemical sanitizing dish-machine (single-tank / stationary-rack / door-type / spray-type glass washer) with no test kit that accurately measures the concentration in parts per million or milligrams per liter used.

The information on this page is obtained from Texas government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: Houston Health Dept. Restaurant Reports powered by Web Services LLC