Inspection Date
Inspect #
Complaint (003)
Violation #20-21.1(a) Inspectors Notes
Food(s): not in sound condition/not safe for human consumption /not free from spoilage, filth, other contaminants/not obtained from an approved source/not in compliance with laws relating to food labeling.

Violation #20-53(a) Inspectors Notes
Owning / Operating / Causing to be operated a food establishment without the person in charge having in his possession a Food Service Manager\'s Certification.

Violation #20-21.23(a) Inspectors Notes
Wall / Ceiling not maintained in good repair.

Violation #20-21.18(c) Inspectors Notes
Toilet room with no tight fitting / self-closing / solid doors.

Violation #20-21.9(a) Inspectors Notes
Employee drinking from an open beverage container in a manner which contaminates employees hands, exposed food, clean equipment / utensils, linen, unwrapped single-service articles.

Violation #20-21.8(b) Inspectors Notes
Food employee when handling ready-to-eat foods not utilizing suitable utensils / single-use gloves / hand sanitizer / chemical hand sanitizing solution.

Violation #20-21.4(j)(5) Inspectors Notes
Utilizing unsafe procedure for thawing portion of frozen, ready-to-eat food prepared for immediate service / response to consumer order.

Violation #20-21.3(a)(1) Inspectors Notes
Raw / prepared food removed from original containers / packages: being stored in unclean containers / being stored in uncovered containers..

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(b)(2)a Inspectors Notes
Potentially hazardous food not cooled from 70°F (21° C) to 41°F (5°C) or below within 4 hours.

Violation #20-21.3(b)(11)b Inspectors Notes
Potentially hazardous, ready-to-eat food stored in container / package not marked with disposition date or refrigerated hold time not discarded as required.

Violation #20-21.2(b)(2)a Inspectors Notes
Raw animal foods not combined as ingredients not separated from each other during storage / preparation / holding / display by using separate equipment for each type of food.

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