- Food in the line cooler was found at 45°F. All temperature controlled food must be stored below 41 °F.
- A drink was dumped into the hand sink. Hand sinks are for hand washing only.
- Bacon was stored above sauce and fajita vegetables. Raw meat and eggs must be stored below and away from ready to eat foods.
- Tortilla dough was stored in a trash bag, and was discarded. Food must be stored in food grade plastic.
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12/09/2015 | 84 |
- Meat at 46 F in the reach in cooler was discarded. *** La carne en 46 F en el alcance en el refrigerador fue desechada.***
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, Potentially Hazardous Food (PHF) held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days. *** Refrigerado, listo para el consumo, Alimentos Potencialmente Peligrosos (PHF), celebrada por m?s de 24 horas tendr? una fecha consumir por. El d?a de la preparaci?n se computar? como d?a 1. Si celebrar? en 41F o menos alimentos pueden conservarse durante un m?ximo de 7 d?as.***
- Food Permit expires 9/2015 Inspection posted was dated 4/15/14
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09/16/2015 | 88 |
- 229.163 (h) (6) wash as needed. Cook needs to wash hands approoprietly between performing different tasks and performing food related duties and change gloves accordingly.
- 229.167 (p) (5) use of wrong sinks. Bucket stored inside bar hand washing sink. Hand washing sink for hand washing only.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store shelled eggs below vegetables inside Reach-In sandwich unit.
- 229.165 (r) (3) (D)no sanitization. Machine not sanitizing after several chlorine readings on machine. Employee primed machine and corrected sanitizer dispensinsing on site.
- * 229.163(b) Demonstation of Knowledge. Certified food manager not present at time of inspection.
- 229.165 (f) (12) (B)integral thermomter. Need thermometers inside Stand Up Refrigeration unit and Reach-In Sandwich unit.
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08/04/2015 | 79 |
- Employee was washing hands with a glove on and at the three compatment sink. Ensure all hand washing gets done at the hand sink, The employee should wash hands and exposed portion of arms.During the handwashing procedure use vigorous friction and pay special attention to lather fingers, finger tips, areas between fingers hands and arms for 10-15 seconds.Rinse completely and then dry with a hand dryer or paper towel. Gloves may then be donned.
- Repair refrigeration unit. Currenly was being restocked for the lunch rush and was holding at 66 degrees F. Manager was told to remove all items and place them back in the walk in. Use refrigeration unit until it is at 41 degrees F and holding.
- Observed live roaches on the floor and dead ones too. Establishment does there own pest control. Ensure chemicals used are safe for food establishments. Or have pest control vist with in 10 days.
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09/04/2014 | 90 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation must be kept on site for food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. refer to http://www.dshs.state.tx.us/foodestablishments/clarifications.shtm
- Observed date labels missing on food cooked and prepared over 24 hours. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Observed hand sink in employee restroom with out soap. Ensure all hand sinks are supplied with hand soap.
- Observed spray bottle with out label stating cmmon name. Label spray bottles with common name of toxic material.
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04/15/2014 | 86 |
- Protect all food from possible contamination at all times- currently the can rack holding canned foods is in the mop sink service area that is curbed thus contamination is highly probable.
- 229.164 (e) (1) (D) (ii)Bare hand documentation must be kept on site for food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. refer to http://www.dshs.state.tx.us/foodestablishments/clarifications.shtm
- 229.164 (o) (7) (A) consume by date required on all prepared PHF stored for longer than 24 hours.
- discontinue storing all knives under cutting boards while not in use. May use a magnet bar or a knife rack.
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10/04/2013 | 85 |
- 229.163 (n) (2) (C) contaminate surroundings. ENSURE TO STORE PERSONAL ITEMS (CELL PHONES, KEYS, SUPPLIMENTS) AWAY FROM FOOD PREPARATION AREAS.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using nail brushes. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. ENSURE TO STORE ALL RAW ANIMAL MEATS BELOW READY TO EAT FOODS. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.166 (c) (3) hot water sufficient. ENSURE TO ALWAYS PROVIDE HOT WATER IN RESTROOMS. WOMENS RESTROOM HOT WATER FAUCET NOT OPERATIONAL AT TIME OF INSPECTION.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material. BLEACH IN A BOTTLE LABELED FOOD GRADE GREASE AND WINDEX BOTTLE NOT LABELED.
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04/03/2013 | 77 |
- PHF must be cooled from 135?F to 70?F within 2 hrs. PHF must be cooled within 4hrs to 41?F or less. Rice found cooling on countertop was removed from hot holding more than 2.25 hours.
- Raw eggs in shell stored above RTE PHF in walk in cooler
- A certified food safety manager neeeds to be present at all times during food service.
- Cooking without a temperature measuring device.
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10/16/2012 | 85 |
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