- Observed some chipped bowls and plates.Need to replace any chipped or cracked bowls and plates.
- Observed an open drink in the reach-in cooler.Inspector was told that beer can is used for cooking.If it is going to be used as an ingredient,it still needs to be removed or place a lid.
- No soap at the restroom hand sink.(men's restroom) Supply the restroom hand sink with soap.
- Someone on duty needs to have the food mgr certification.
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01/25/2016 | 87 |
| No violation noted during this evaluation. | 10/23/2015 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Employee dumping drinks in hand sink. Ensure this sink is for handwashing only.
- 229.163 (n) (2) (A) closed beverage container. 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Bin containing raw chicken stored in bin of cooked lengua. Ensure all raw foods are not stored in same bins as cooked foods. All raw foods should be stored below any cooked or ready-to-eat foods.
- 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.
- 229.168 (i) (1) (A) employee medicine. Observed employee medication stored in kitchen on shelf above food prep line. Ensure all employee medications are stored with employee belongings below and away from food areas.
- 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- 229.165 (b) (2) (B)single service/use not clean. Observed single service cups stored on shelf that was full of grime and food debris. Ensure all single service items are being stored properly and kept clean.
- 229.165 (q)food contact not sanitized. Observed three dirty tongs stored with clean utensils. Ensure all utenils are cleaned and sanitized properly before storing.
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03/16/2015 | 82 |
- observed flies in establishment.Need to eliminate flies.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Properly dispose of grease container in back.Needs a lid also.
- Replace any chipped chips bowls.Replace one cutting board.
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07/01/2014 | 88 |
- Off temperature salsas found in refrigerator. Refrigerator found operating at somewhere between 55 and 60 degrees F. Product discarded and moved as necessary.
- Spoon found in handsink near kitchen entrance. Ensure handsinks are used for handwashing only. Discontinue storage or washing of utensils in handsink.
- One handsink found without soap in kitchen (across from grill). Manager stated that they are waiting for shipment of soap to arrive. Ensure all handsinks are supplied with soap and paper towels during all hours of operation.
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12/12/2013 | 88 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Salsas are made fresh daily and was cooled in ice bath for two hours to 90 degrees the placed in refrigerator. Temperature in refrigerator is currently 50 degrees F. Only salsa kept in unit so should be down to 41 with the six hour time frame.
- 229.163 (h) (6) wash as needed. Employees are not washing their hands. One handwash sink has been removed resulting in one sink at the end of the food prep area and one in the drink prep area neither of which were equipped with soap. Employees were handling food with bare hands with no procedure in place and when questioned said they forgot gloves and went to put them on without washing hands first. Upon follow up am requesting manager gather employees together for inspector to provide education regarding proper handwashing technique as well as the importance of washing your hands.
- 229.167 (p) (5) improper use of sinks. Handwash sink in kitchen was been used to soak utensils. Manager removed utensils upon discovery.
- 229.164 (a) - Honestly presented. Mesa flour was found stored in a crate that lid was not fully sealed and red blood which appeared to be from defrosted meat was on the top. Disposed of flour and instructed employee to thoroughly clean and sanitize crate and ensure that it is labeled and properly sealed before adding product for storage.
- 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 double hand washing.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw eggs are stored over lettuce in reach in cooler.
- 229.166 (f) (4) air gap 2x. Ice machine drain pipe is against concrete beside drain and water is pooling and moldy. Must raise pipe and place over drain to provide air gap that is 2 times the diameter of the pipe.
- 229.166 (h) (1) (A)HWS not convenient. There is no easily accessible hand sink in food prep, food dispensing, or ware washing areas. The hand sink located between the kitchen and ware washing area has been removed leaving only one sink at the far end of the kitchen. The missing handwash sink must be replaced immediately to make handwashing accessible to food server, preparers and ware washers.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Neither handwash sink had soap. Employees were not washing their hands.
- 229.168 (c) (1) toxics stored. Storing toxic items above food items. Spray bottles were stored over drink prepartion area. Chemicals were stored next to drink mixes in bar.
- Cutting boards must be replaced or sanded down. They must be kept clean and free of mold. 229.165 (m) (1) (A)not clean.
- 229.165 (m) (2)non food contact dirty. Establishment from drink prep area with cob webs hanging from ceiling over open coffee pots and tea dispenser to accumulation and grease and food debris throughout kitchen, ware washing, food storage areas. Refrigerator used for defrosted and uncooked chicken must be cleaned. Beef blood is covering interior of unit.
- 229.165 (n) (1) (D) (vi)Cleaning schedule. Equipment used in storing food not cleaned. Suggested to manager that needs to schedule a day of cleaning entire establishment floor to ceiling including in, on, and around equipment. Once the establishment has been cleaned assigned each employee an area they are responsible to keep clean according to a cleaning schedule.
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04/11/2013 | 59 |
- 229.164 (f) (2) (A) (iv) not coveredContainers of cut potatoes sitting on the floor in the warewash area). 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Foods not protected by storage in packages, covered containers, etc.Place covered items 6 inches above the floor and protect from contamination.
- 229.168 (c) (1) toxics stored(alcohol,hydrogen peroxide,etc.. Storing toxic next to food items(prepackeged sodas,steak sauce,etc: located in the office area). Storing toxic items above food items. Store toxic items below and away from food areas, remove all poisonous items from food areas Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- 229.168 (d) (2) (C) restricted use pesticide(Residential use Raid and others: located in the office area). Employee used a restricted use pesticide in establishment and is not a certified applicator. Use only food grade chemicals in establishment, use an approved licensed pest control company.Remove unauthorized toxics from premises.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate.
- 229.165 (d) (1) (A)smooth. Cutting surface not smooth. Cutting board (located in the Dry Storage area)must have a smooth surface.
- 229.165 (d) (1) (B)free of breaks, cracks.229.165 (m) (1) (A)not clean and damaged(bulk food containers). Equipment used in storing food not cleaned/damaged. -Bulk storage containers -Food processing equipment(grating blade attachment with food debris stored on rack and numerous other food contact utensils/equipment) in the Dry storage room -Numerous damaged (cracks,breaks,holes,etc.)utensils: located throughout the establishment. Clean/sanitize food contact surfaces. Food contact equipment must be in good repair.
- Ch 13, Art II, section 13-26 Display permit in a conspicuos area.
- Most recent graded inspection report must be posted in customer view(presently unable to locate). Post most recent graded inspection report in customer view.
- 229.165 (m) (1) (A)not clean(inside all refrigeration units: accumulated food debris). Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean and sanitize food contact surfaces.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw animal food(Bacon )stored above ready-to-eat food.(uncovered grated cheese). Protect food from contamination by storing food in packages, covered containers, or wrappings. Store protiens IAW enternal cooking temperature e.g. lowest shelf raw chicken(165 F).
- 229.168 (a) toxics not labeled(strofoam cup of purple liquid located on mop sink). Containers are not marked, labele proper container with with common name of toxic material.
- Potentially Hazardous food(variety of foods at 50 F or higher: located in Reach in refrigerator and refrigerator in the Bar area) not at required temperature in cooling unit. PHF must be maintained at or below 41? . TIme and Temperature abused items voluntarily condemned and destroyed IAW city ordinance: chicken(10 lbs at 51 F),Beef soup(5 lbs at 55F),chicken soup(5lbs at 56F), Beans (3 lbs at 51 F), Milk (1/2 gal at 60 F), orange jce(1/2 gal at 60F). NOTE: Not authorized to store PHF in units until units can maintain PHF items at 41 F or less.
- 229.163 (h) (6) wash as needed. Employee(Warewash area-before handling clean dishware and Wait Station-before preparing customers beverage and scooping ice(handling cups and scoop) areas) observed not using proper hand washing procedure before they not using suitable utensils or single-use gloves to prevent cross contamination. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup in non-designated areas such as the food prep, food storage and (ware wash)areas. Assure Employees must drink from clean closed beverage containers with a straw, with cleans hands and away from food prep areas/warewash areas/storage areas.
- 229.164 (v) (5) foods - damaged, etc.. Donated foods include heavily dented cans (#10 cn white beans: located in the Dry Storage) Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacture's label are not authorized to be used for public consumption.
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs(variety of PHF: located in the 2 door reach in refrigerator e.g cheeses and 3 door reach in e.g chicken, meat based soups,etc.). Discard food in unmarked containers/packages that have exceeded 4 hours. Date mark refrigerated Refrigerated, ready-to-eat food/and non ready to eat food items as specified not date marked using a acceptable method.
- Hand sink has no hot water(located at Wait Station: hot water was turned off). Hot water at hand sink is less than 100 degrees. The establishment must have water under pressure at each access point in the food establishment during all hours of operation.
- Install an air gap of two times the diameter of the drain line between the food handling equipment(ice machine) and the sewer line(floor drain).
- 229.165 (h) (2)thermometer available(to assure unit designated to maintain PHF are at the required cold hold 41 F or less). Provide thermometer in the small refrigerator: located under the counter in the bar area(presently designated to store PHFs)
- 229.164 (e) (1) (D) (ii)Bare hand documentation(per employee and observation, barehand contact with RTE is foods is practiced. NOTE: Issued example of 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. 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.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Provide for adequate backflow prevention device(for the two faucets with hose-bib connections: locate: By the handwash sink.
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04/05/2012 | 49 |
- Waitress handled ready-to-eat food (sliced lemons) without using a barrier (such as gloves or tongs) or control measures (double hand wash and sanitizer). 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 to work, or control measures approved by the regulatory authority.
- Properly store foods in coolers in a manner that will prevent cross contamination. Please refer to attached handout.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in kitchen but is blocked with objects and employees cannot have access to it.
- Ensure mechanical dishwasher is dispensing sanitizer. Test routinely.
- Ensure all coolers storing potentially hazardous foods have thermometers.
- 229.165 (h) (3)thin probe available. Cooking without a temperature measuring device. Provide a thin probe thermometer.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces such as the soda gun and holster at the bar, can opener, inside of coolers.
- 229.165 (m) (2)non food contact dirty. Clean grease accumulation in venthood and on shelf under grill.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. The employee should wash hands and exposed portion of arms before wearing gloves for working with food.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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11/30/2010 | 76 |
| No violation noted during this evaluation. | 11/20/2008 | 79 |
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