| No violation noted during this evaluation. | 01/08/2016 | 100 |
| No violation noted during this evaluation. | 09/16/2015 | 100 |
- 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. 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.
- 229.165 (q)food contact not sanitized. Observed knife stored in between cold hold units. Ensure all knives are cleaned/sanitized and stored properly when not in use.
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04/02/2015 | 93 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed cooked chicken breat stored on top of raw beef. Cook voluntarily disposed of contaminated chicken breast in trash. Ensure to protect food from contamination by storing food in packages, covered containers, or wrappings. Also separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food
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12/04/2014 | 96 |
| No violation noted during this evaluation. | 08/05/2014 | 100 |
- Dishwasher is not dispensing sanitizer.need to dispense proper amount of sanitizer.
- Tortilla ice chest needs to be cleaned.Need to replace or cleaner cooler.
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01/02/2014 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Large whisk found in handwashing sink which is to be used for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Shredded lettuce, potatoes and salsa stored in uncovered 5 gallon containers beneath condenser. Must be covered to protect from cross contamination by condensation. Manager requested employee to cover all containers upon discovery.
- 229.165 (r) (3) (D)no sanitization Dish machine is not sanitizing. Manager has called company for service and has had dish washing employee switch to 3 compartment sink to wash, rinse and sanitize wares until automatic machine is serviced. Instructed manager to get test strips and test every morning prior to use and then periodically throughout the day to ensure machine is continually sanitizing.
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07/24/2013 | 89 |
- 229.163 (h) (9) contaminate hands. Employees observed not washing their hands"(wiping gloved hands on cloth towel/apron and proceeding to make tacos)and exposed portions of the arms before and between tasks. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ½ inches above of the floor drain.
- 229.168 (a) toxics not labeled. Container of sanitizing solution (located by the HWS in the kitchen) are not marked, Unlabeled chemical bottles found in food preparation/storage areas, labeled with common name of toxic material.
- 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) (B)free of breaks, cracks. Food contact surfaces(variety of containers to include the insulated container used to store prepared tortillas) not cleaned and sanitized. Damaged plastic. Food specific container must be designed to allow effective cleaning/sanitizing. Food contact equipment must be in good repair. discard and or replace.
- Discontinue storing utensils (knives and Butcher's steele)between pieces of equipment and assure handles are: smooth,easy-cleanable and in good repair e.g. not melted or covered with tape.
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12/20/2012 | 83 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.166 (i) (1) (B) HWS improper use. Use handsink for handwashing only.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces: can opener, inside of coolers, knife rack, etc.
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08/09/2010 | 89 |
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- PHF should be rehaeated for hot holding to 165° F within 2 hours.
- Employee did not wash hands before donning gloves for working with food.
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01/14/2010 | 86 |
| No violation noted during this evaluation. | 10/07/2008 | 94 |
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