- Hot hold small unit for meats was at 113 degrees F. Foods needing to be under hot hold temperatures should be maintained at 135 degrees F and above.
- Cold hold unit on service line was at 50 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Do not store any items in hand sink for any length of time. Hand sink is for hand washing only. This includes the sink at beverage station.
- Remove dented cans from consumption supply.
- Observed raw bacon and raw chicken stored on top and next to ready to eat food items in walk 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.
- Repair leak at large black tank near mop sink that leaks directly onto floor.
- Clean mold from inside ice machine and replace rusted parts.
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03/29/2016 | 72 |
- Obsereved employees switch between tasks without washing hands. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). Do not store personal drinks on top of food items or near food items in reach in coolers or freezers.
- Provide paper towels at all hand sinks.
- Observed dishes in front service hand sink and observed employees use hand sink in back drink station to fill pitcher. Do not store any items inside hand sink for any length of time. Hand sink is for hand washing only.
- Repair leak at hose near mop sink.
- Ensure that all food contact surfaces are clean to sight and touch. This includes shelving where clean wares are stored, inside walk in and reach in coolers, etc.
- Discontinue using broken, chipped, melted dishwares. Ensure that sugar container at beverage station is cleaned and a cover is used.
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01/05/2016 | 83 |
- Do not store any items inside hand sink for any length of time. Hand sink is for hand washing only.
- Observed containers of ice cream on top of raw meats in freezer. Observed pooled eggs in container over pre cooked and ready to eat food items. 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.
- Discontinue using broken/chipped wares such as cracked lids for food storage covers.
- Ensure that all food contact surfaces are clean and in good condition such as knife holder has food debris, hanging pot rack has large amounts of dust collecting, leaving dirty dishes on same rack as where clean dishes are stored, slight mold in ice machine, shelving where clean wares are stored that has dust and food debris, etc.
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09/17/2015 | 89 |
- Observed several containers shredded chicken at 45 to 48 degrees F. . Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Observed employee rinse out container in hand sink. Utensils in hand sink. Do not store any items inside hand sink for any length of time. Desginated hand sinks for washing hands should be used only for washing hands.
- 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.
- Discontinue using broken/chipped wares.
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04/17/2015 | 84 |
- Observed raw chicken over lettuce in walk in cooler. Observed raw chicken being thawed next to cilantro in sink next to it. 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.
- Observed food items at 45 degrees F in reach in cooler by hot hold area. Ensure that reach in cooler top cover is repaired to help keep food items at 41 degrees F and below.
- Observed dust on dryware rack. Ensure that all food contact surfaces are kept clean and in good condition.
- Observed scoops/plastic containers with cracks. Discontinue using broken/chipped wares.
- Observed personal drinks in food preperation areas. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
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11/18/2014 | 86 |
- All employee drinks require a lid and a straw
- Follow date labeling system- observed a food labeled use by March 26 in walk in cooler
- Supply each hand sink with towels
- Discard and or replace unsafe equipment.*lid on bulk beans (dry storage) was cracked poses contamination risk. Sanitize all food contact surfaces.*Store wiping cloths in sanitizing solution for wiping down all work surfaces. Clean equipment before each task.*rack used for air dry at wash station has dust/debris.
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04/18/2014 | 86 |
- Observed several dented canned food items. Ensure canned food items are in good repair and free of dents. 9 cans of peeled tomatoes (102 ounces) were removed from shelf.
- 229.164 (o) (7) (A) consume by date (prepared).Observed several containers of prepared food in walk in cooler with date labels consisting of the prep date. Ensure date labels for prepared food that is kept for more than 24 hours has the USE BY date. The USE BY date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- At time of inspection, the current food permit was not posted. Ensure the current food permit is posted in customer view.
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10/23/2013 | 89 |
- 229.166 (i) (1) (B) HWS improper use. Observed a spoon in the handsink located by the walk in cooler. Ensure the handsink is not used to store wares or any other task. Handsinks should be used for hand washing only. Corrected on site
- Observed personal drink stored on prep table. Ensure personal beverages are stored in an area that will prevent contamination of food, wares, and single service/use items. Corrected on site
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed boxes of raw bacon stored on shelf above produce in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Observed several containers of prepared food in walk in cooler with date labels consisting of the prep date. Ensure date labels for prepared food that is kept for more than 24 hours has the USE BY date. The USE BY date shall not exceed 7 days from the prep day and the prep day will count as day 1.
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05/21/2013 | 88 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Refrain from storing food items under the drain line at the front counter.
- No written procedures maintained at establishment for time as a public health control.
- Clean the underside of the margarita dispenser area
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
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12/05/2012 | 85 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Observed an employee using towel to handle the tortillas for gorditas, the same towel is being used to handle hot plates.
- Observed beef for the soup held out of temperature at 117 degrees without time marking. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Observed cabbage held out of temperature at 83 degrees without time marking. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Toxic items stored with items needing protection. Observed chemicals stored with containers of seasoning mix above a prep table.
- Observed cheese enchiladas held out of temperature at 78 degrees without time marking. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Clean the inside of the ice machine
- Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo
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01/31/2012 | 79 |
- Walk in cooler at 50 degrees
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- Establishment must have written procedures for monitoring critical control points Establishment must keep log or notebook to verify effectiveness of operation or process.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Provide thermometers for all reach in coolers
- Utensils ready for use must be properly washed, rinsed, sanitized and air dried. Observed ready to use utensils with dried food remaining on the utensils.
- Clean the can opener.
- Ensure that buckets with sanitizing solution have an adequate amount of sanitizer.
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07/06/2011 | 74 |
- Observed employee washing hands, did not use soap or warm water to rinse hands.
- Rice that was cooked night before (5/3/10) was temped at 65 F in center. See condemnation form.
- All potentially hazardous foods and Ready-to-Eat Foods must be time stamped with a use by date or prepared date.
- Handwash station not adequate. No hot water provided.
- In-use Utensils being stored in standing water. If utensils are stored in water, temperature of water must be maintained at 135 F or more.
- Clean/sanitize ice machine.
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05/04/2010 | 82 |
| No violation noted during this evaluation. | 08/14/2009 | 86 |
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