Caps Supper Club & Bar
Last inspected: Aug 20, 2025
70
Score
The Caps Supper Club & Bar, located at 2610 Briar Ridge Dr in Houston, TX, underwent a moderate risk inspection on August 20, 2025. This inspection identified seven minor violations, including issues with thawing procedures for reduced oxygen packaged fish, consumer advisory requirements for undercooked foods, and the provision of dispensing utensils. Previous inspections for this establishment have generally been low-risk.
3
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Aug 20, 2025
Routine Inspection (001)
7 minor violations. 4 corrected on site.
70
Jan 29, 2025
Routine Inspection (001)
3 minor violations. 1 corrected on site.
86
Mar 7, 2024
Routine Inspection (001)
2 minor violations. 2 corrected on site.
90
Violations — Aug 20, 2025 Inspection
Thawing time/temperature controlled for safety (tcs) food. reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration as specified in item (01) of this subsection, or prior to, or immediately upon completion of thawing using procedures specified in item (02) of this subsection.
(corrected on site)
20-21.04(j)
Cooking time/temperature controlled for safety (tcs) foods. consumer advisory (reminder). when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish are served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection) not including an asterisking of the animal-derived foods that require disclosure in a menu or other listing to a footnote that states written information regarding the safety of these items is available upon request / consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk for foodborne illness / consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk for foodborne illness, especially if certain medical conditions are present.
20-21.04(c)(07)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
(corrected on site)
20-21.05(f)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
(corrected on site)
20-21.07(a)(03)
Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.
20-21.19(d)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.
(corrected on site)
20-21.27(b)
Substantial (Critical)
Serious (Major)
General (Minor)
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