| No violation noted during this evaluation. | 03/16/2016 | 100 |
- Obserevd raw bacon over vegetables in reach in cooler. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Discontinue using broken, chipped, melted dishwares.
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11/18/2015 | 89 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings
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09/14/2015 | 96 |
- Observed cut tomatoes being stored in a container on prep table. Not at proper cold hold temperatures. Observed several containers of cooked foods that were sitting on table. Manager stated that foods were being cut and prepared and worked on. Inspector explained to her that if foods are not going to be prepared and handled immediately, and that other tasks are going to be performed in between, that food should be stored under proper temperatures to ensure food is in good condition. Food should be at cold hold of 41 degrees F and below or hot hold of 135 degrees F and above.
- Observed several areas where personal drinks were being stored next to food and on food preparation areas. Observed lotion bottles, jackets, keys, purses, etc of personal use, being stored all around areas where food was prepared and stored, as well as where single service items (such as napkins, to go cups, etc) were stored. Ensure to secure a location that is for personal use of employees' items and beverages.
- Observed cloth towels being stored on hand sink. Ensure that hand sinks are only used for hand washing purposes.
- Observed employee handling ready to eat foods (tortillas, etc) with bare hands. Proper documentation was not available. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Observed raw pork chops, cooked refried beans, and salsa, being stored in uncovered containers, in refrigerator units. Observed raw pork chops being stored above ready to eat foods. Ensure that all raw products are stored below and away from foods that are ready to eat.
- Observed prepared foods to have improper date marking labels, with date of preparation. Ensure that prepared foods are properly date marked with expiration dates of 7 days, with preparation day counting as day 1.
- Observed hand sink in waitress area to not have paper towels. Ensure all hand sinks are supplied with paper towels.
- Observed dead roaches inside of cold hold unit that is not in use. Observed water inside unit, which manager stated was debris after cleaning unit on top. Ensure that any evidence of roaches, etc is removed in order to prevent future pest infestation issues, as well as all conditions are cleaned to ensure no future issues.
- Observed can of Raid being stored in front waitress station area. Only commercialized toxics may be used for pest proofing of establishment. Please ensure proper treatments are being conducted in establishment for pest and rodent issues, as frequently as necessary
- Thermometers were said to not be used in establishment. Manager provided a thermometer. Inspector attempted to show them how to calibrate a thermometer for proper use, but thermometer was not working. Explained to managers that they need to provide working thermometers, and ensure that they are properly used.
- -Throughly clean ice machien panel to ensure it is free from any mold debris. -Observed grocery bags being used to store masa, and shredded cheese. Ensure that only food grade items (ziploc, foil, deli tissue, food grade bags, etc) are used for food storage. -Observed microwave to be dirty. Ensure to thorughly clean any items that come into contact with food that is served. -Ensure that cutting boards are in good condition adn green of numerous deep cuts that allow for mold to remain in them.
- Permit expired 2/28/15. Please ensure to make payment for renewal within 10 days to avoid late fees, closing of establishment.
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03/05/2015 | 61 |
- Observed a drink without a lid on the prep table. Ensure all personal drinks have a lid with a straw and are stored away from all food and food prep areas.
- Observed a box of limes that are molded as well as a bag of onions. All produce must be in sound condition and safe to consume. All produce with mold must be discarded.
- Ensure all potentially hazardous foods that have been cut/cooked/prepared and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- Observed rodent droppings in the back storage area and around water heater. Presence of rodents must be minimized in establishment.
- All equipment, inside and out need to be cleaned and sanitized.
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10/17/2014 | 82 |
- Observed an employee wash hands for ~5 seconds in the 3 compartment sink without soap. Ensure proper hand washing procedures are always practiced when washing hands. Hands may only be washed at the hand sink using hot water and soap for at least 20 seconds, and dried with clean paper towels.
- Observed employee items throughout the kitchen (acetaminophen, phone, purse, drinks). Ensure all personal items are stored below and/or away from all food storage and food contact surfaces to prevent any contamination.
- Observed a bowl of raw beef being stored inside a bowl of cooked chicken. All raw animal products must be stored below ready to eat foods to prevent contamination.
- Foods inside the refrigerator were not covered. Ensure all foods that have been cut/prepared/cooked have a protective covering such as platic wrap/foil/lid to prevent contamination.
- Foods inside the refirgerator did not have date labels. Ensure all potentially hazardous foods that have been cooked/prepared have a use by date of 7 days, the date prepared counting as day 1.
- Observed a leak below the 3 compartment sink. Leak must be repaired by a licensed plumber. Hand sink in beverage area has a small leak at the hot and cold water knobs causing water to pool around knobs and leak onto the floor. Hand sink needs to be repaired as well.
- Observed food debris in the kitchen refrigerator on shelving, walls and containers. Entire inside of refrigerator needs to be cleaned and sanitized.
- Shelving above 3 compartment sink and prep table in middle of kitchen needs to be cleaned and sanitized.
- Inside of microwave had food debris build up. Microwave needs to be cleaned and sanitized.
- Establishment had an expired permit posted and did not have inspection posted. Ensure that the most current routine inspection report is posted as well as the current food permit. If a copy of the permit is needed, one can be purchased at 1901 S. Alamo for a fee of $15.15.
- Observed single use containers (country crock container and plastic bags) being used to store food. Only food grade containers may be used to store foods, not single use containers.
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05/27/2014 | 75 |
- Observed raw chicken being stored above ready to eat foods. Ensure that all raw animal products are always stored below from ready to eat foods.
- Observed uncovered raw and cooked foods in the refrigerator. All foods need to have a protective covering, such as a lid/foil/plastic wrap to prevent contamination.
- Observed cokes and orange juice being stored in the ice machine. Since the ice is being used inside customers drinks, items may not be stored in the ice machine to prevent cross contamination.
- Did not observe any date labels on prepared potentially hazardous foods in the refrigerator. Any cooked/prepared potentially hazardous kept longer than 24 hours must have a use by date of 7 days, the date prepared counting as day 1.
- Hand sink near beverage station and mens restroom did not have soap at time of inspection and soap dispensor in kitchen was clogged and soap was not accessible. Ensure that all hand sinks are supplied with soap and soap dispensors are working properly.
- Observed several plates with chips around the rims. All food contact surfaces need to be in sound condition. Damaged plates need to be circulated out and replaced with new ones.
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01/13/2014 | 86 |
- Raw meats should be stored away and below all cooked potentially hazardous foods. All prepared or opened food in the refrigerator should be covered to prevent cross contaminaiton.
- All cooked potentially hazardous foods kept longer than 24 hours should have a use by date of 7 days, the date prepared counting as day 1.
- Observed clean hanging skillets that were greasy to the touch. Ensure all wares are properly cleaned, sanitized and dry before reusing. Microwave also needs to be cleaned regularly.
- Establishment did not have the most recent Food Inspection Report posted. The lastest report should be posted in public view.
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07/31/2013 | 86 |
- 229.163 (i) not in HWS. Observed employee wash hands in the 3 compartment sink. Ensure hand washing is done only in the designated handsink.
- Observed employee handling ready to eat food (cooked tortillas) with barehands. Ensure employees use a barrier (such as gloves or utensil) when handling ready to eat food or that bare hand documentation is in place. See comments below for bare hand documentation requirements.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw bacon stored on top shelf above produce and bread. Observed produce being stored direcetly on top of raw shelled eggs. Ensure all raw animal products are stored below and away from ready to eat foods, such as produce and bread.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw meat being stored on shelf above cooked refried beans. Ensure raw animal products are stored below and away from cooked food.
- Observed employee washing wares by using the following process: wash and sanitize. There was not a rinse component. Ensure the following procedure is followed when washing wares: wash (soap and water), rinse (water), sanitize (bleach and water), and air dry.
- At time of inspection, there was not a certified food manager present. During the inspection, the certified food manager came in. Ensure there is at least 1 certified food manager present at all times during hours of operation.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed wall near stoves, the vent hood, floor, and sides of stove with grease accumulation. Ensure the vent hood, wall, floors, and all surfaces of equipment are free of grease accumulation.
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12/03/2012 | 79 |
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