Inspection Date
Inspect #
Reinspection (002)
Violation #20-21.01(b)(06) Inspectors Notes
Special Requirements. Manufactured food. All food manufactured, processed, or packaged in commercial food processing establishments or commissaries not labeled according to all applicable laws as defined in TFER 228.78 and 228.79.

Violation #20-21.02(a)(02)b[02] Inspectors Notes
General. When time without temperature control is used as the public health control up to a maximum of four hours: food was not marked or otherwise identified to indicate the time that is four hours past the point in time when the food was removed from te

Violation #20-21.02(a)(01) Inspectors Notes
General. The internal temperature of time/temperature controlled for safety (TCS) food not maintained at 41°F (05°C) or below or 135°F (57°C) or above at all times, except as otherwise provided in this article or unless a packaged product is s

Violation #20-21.10(a)(05) Inspectors Notes
Materials; general. Single-service and single-use articles. Single-service articles / single-use articles reused.

Violation #20-21.12(g) Inspectors Notes
Using chemicals for sanitization. When using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Violation #20-21.23(a) Inspectors Notes
Maintenance. Walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

Violation #20-53(f) Inspectors Notes
Food employee failed to successfully complete a food handler training course within 60 days of employment.

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