- Observed bag of cut hot dogs stored in container with a bag of raw meat. 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.
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
- Post current food permit. To obtain copy, must go to 1901 S Alamo ,M-F, 7:45 AM to 4:30 PM.
- Discontinue using broken, chipped, melted, broken dishwares.
- Ensure that all food contact surfaces are clean to sight and touch such as washed dishwares, containers holding clean wares, under microwave, etc.
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03/28/2016 | 87 |
- 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 all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
- Ensure that all food contact surfaces are clean and in good condition such as inside ice machine and containers holding flour including lids need to be cleaned. Screws are rusted in ice machine and has missing pieces on plastic. Ensure that ice machine is repaired and cleaned.
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12/07/2015 | 90 |
- Discontinue using household grade pest control chemicals in food establishment.
- Ensure that all food contact surfaces are clean and in good condition such as outside of food storgae containers, inside ice machine has rust, etc.
- Discontinue using broken/chipped/melted dishwares.
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07/30/2015 | 94 |
- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- At time of inspection, both reach in coolers were reading at 45 degrees and above. Ensure that coolers are reading at 41 degrees F and below.
- Discontinue using broken/chipped wares.
- Ensure that all food contact surfaces are clean and in good condition.
- Observed raw chicken next to prepared 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.
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03/24/2015 | 85 |
- Food items in reach in cooler read at 50 to 54 degrees F. Stated that they constantly go in and out of fridge. Items in fridge do not last longer than an hour. Will use bins of ice to keep fod items at 41 degrees F or below.
- Observed dishes in hand sink. Do not store any items inside hand sink for any length of time.
- Establishment has no hot water.
- In use utensils/wares dirty to sight/touch such as peeler, knives, ect.
- All food contact surfaces must be in good condition.
- Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. Constantly used wiping/dish cloths cannot be subsituted in place of paper towels.
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10/22/2014 | 81 |
- Use this sink is for handwashing only- observed dishes stacked inside hand sink
- Supply the handwash station with individual disposable towels.
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03/27/2014 | 93 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs and raw meats stored on shelf above produce and raw bacon stored in same container as ham/sausage. Ensure all raw animal products are stored below and away from ready to eat/cooked foods.
- Observed prepared food items in the refrigerator without a date label. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date should not exceed 7 days from the prep day and the prep day will count as day 1.
- Observed several containers of prepared food in front refrigerator without a protective covering. Ensure food has a cover, such as a plastic lid, foil, or plastic wrap.
- Observed several plates with chipped/cracked rims. Ensure all wares are in good repair and free of chips/cracks.
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10/23/2013 | 89 |
- At time of inspection, several potentially hazardous food items in back refirgerator were above 41 degrees F. Ensure all potentialy hazardous foods being kept cold are at 41 degrees F or below.
- 229.166 (i) (1) (B) HWS improper use. Observed a red basket being stored in the handsink. Ensure the handsink is used for handwashing only and it is not used for storing items. Corrected on site
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored on self above potatoes in front refrigerator. Ensure all raw animal products, such as raw shelled eggs, are stored below and away from ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Observed date labels on prepared food consisting of the prep day. Ensure prepared food that is kept for more than 24 hours has a date label consisting of 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.
- The back refrigerator had an internal temperature of 59 degrees F and is used to store potentially hazardous foods. Ensure the unit is at 41 degrees F or below. This unit should not be used to store potentially hazardous foods until at proper temperature.
- 229.164 (f) (2) (A) (iv) not covered. Observed several containers of prepared food in both refrigerators that were stored without a protective covering. Ensure all items are stored with a protective covering such as foil, plastic wrap, or a lid.
- 229.167 (e) (3) (A) no towels. At time of inspection, handsink in kitchen did not have paper towels. Ensure handsink is equipped with paper towels at all times.
- 229.168 (b) working container not labeled. Observed a spray bottle with a clear liquid without a label identifying contents. Ensure all spray bottles are labeled to identify contents.
- Back refrigerator did not have a properly working thermometer. Ensure refrigeration unit is equipped with a properly working thermometer.
- Bottom shelf in back refrigerator is not smooth, easily cleanable, and non-absorbant. Ensure shelf is smooth, easily cleanable, non-absorbant, and durable.
- Observed a knife with a broken blade. Ensure all wares are in good repair and free of chips/cracks.
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05/16/2013 | 68 |
- PHF must be cooled from 135?F to 70?F within 2 hrs. Food items were either rapidly re-heated to 165 degrees F or rapidly cooled.
- PHF must be maintained at 41 degrees F or below, Ham at 53 degrees F n the reach in cooler.
- Eliminate the presence of insects by using any approved means. Provide proper measures/methods to control and minimize presence of pests.
- Provide thermometer for the reach in refrigerator in the kitchen
- New employees must be trained and included with Bare hand contact documentation
- Proof of the Food Manager Certification will be required for the follow up inspection in ten days.
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10/24/2012 | 77 |
- PHF must be cooled from 135°F to 70°F within 2 hrs.
- Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- Supply each handwash station with individual disposable paper towels.
- For sanitation a combination of PH concentration and temperature are not adequate.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the “person in charge” definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager’s certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. Chapter 13 Article VI Once you receive your certificate take the 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.
- 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.
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03/12/2012 | 74 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 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.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. Observed a package of raw pork chops stored on top of an uncovered container of menudo.
- Provide proof of registration for Food Manager Certification for the follow up inspection scheduled for 10-17-11.
- Provide thermometer for the kitchen reach in refrigerator
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10/06/2011 | 82 |
- Store employee drinks away from clean dishes and food contact surfaces. Keep drinks in closed containers or containers with lids. Store personal items separate from restaurant food items.
- Potatoes stored uncovered in a 5 gallon container on the floor under the three compartment sink drain.
- Stored items not time/date labeled.
- Residential insecticides stored in the restaurant, use only commercial grade insecticides
- Provide an air gap at the ice machine drain line
- No employee able to present Food Managers certificate. Manager indicated that he will be attending the Food Managers Certification class in April.
- Provide thermometers for all refrigeration units
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03/29/2011 | 76 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.Caldo left out at room temperature 98F to cool; instructed to rapidly reheat food item to 165F. Eggs left out at 55F; establishment placed in fridge (41F).
- Employees wiping hands on aprons and not washing hands between tasks with hot/cold running water and using soap.
- Designate a proper area for employee's belongings away from food products and food preparation areas.
- 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 incentive programs that assist or encourage food employees not to work when they are ill.
- Establishment does not have a handsink readily available for employees to wash their hands with hot and cold water. Handsink basin is cracked. Follow up for handsink repair is Friday 12/3/09
- Bleach container next to food products on the floor. Designate an area for toxic items away from food products and food prep areas.
- Sanitizing of dishes performed incorrectly. All dishes must be washed correctly first by washing then rinsing then sanitizing. Clorine ppm must be 50-100.
- At time of inspection there was no Cerfified Food Manager available. Establishment must have 1 Certified Food Manager at all times.
- Provide calibrated thermometers for ALL coolers and freezers.
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12/02/2009 | 68 |
| No violation noted during this evaluation. | 05/01/2008 | 75 |
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