- Employee found drinking from an open cup while in the food service line. Employees must not eat, chew, drink from an open cup while in the food service line. Observed bag of dough in handsink. Use this sink is for handwashing only.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Improper manual ware wash, no sanitizer present. Ensure sink is set up properly to include wash(water with soap), Rinse(water only), and Sanitize (Water with Bleach at 50-100ppm).
- Ensure registering and successfully completing a Food Manager Certification course
- Ensure thermometers in cold hold units are readily accessible and visible.
- Employees changing task without proper handwashing. Ensure Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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12/09/2015 | 75 |
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Ensure registering and successfully completing a Food Manager Certification course
- Observed employee washing dishes with no sanitizer cycle.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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07/27/2015 | 87 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course
- Most recent graded inspection report must be posted in customer view.
- Dishes on clean rack had food debris still present.
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03/10/2015 | 83 |
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Ladies rest room hand sink has no hot water. Provide that faucet is in good repair and allows for hot water to flow.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Provide that designated employees are registered and successfully completing a Food Manager Certification course. A certified food manager must be on shift at all times.
- Provide that all cold-hold units have thermometers.
- Strainers with damaged sharp parts and Cutting boards stored on floor. Discard and or replace unsafe equipment. Sanitize all food contact surfaces.
- Employee found drinking from an bottled water while in the food service line. Employees must drink from clean closed beverage straw with lid containers with cleans hands and away from food prep areas.
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10/30/2014 | 79 |
- Observed food debri and dish towels in the hand washing station. Use this sink is for hand washing only.
- Observed rice, sugar, salt, etc all out of the original package in containers with out labels. Label information shall include the common name of the food or an adequately descriptive identity statement.
- Observed bowels of cut onion, pico de gallo and chorizo with egg in small bowels piled on top of each other with no cover. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed smached beans made the day before with not date label. The food in the refrigerator had just been stored for tomorrow with no date label. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- Observed ants in the kitchen. Eliminate the presence of insects by using any approved means.
- Observed the three compartment sink not set up correctly. No sanitizing Use 3 compartment sink for proper manual ware washing, wash, rinse and sanitize.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) 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. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Observed cutting board for lemons needing to be replaced. Observed plates with chips on the rim. Observed the can opener with food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.
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05/23/2013 | 72 |
- Water leaking from plumbing at 3 compartment sink. Investigate and correct.
- 229.165 (d) (1) (B)free of breaks, cracks. Wooden spoons do not meet requirements of sound condition due to splintering.
- 229.164 (o) (6) (A) PHF>135. PHF must be maintained at 135°F or above which when properly reheated and/or cooked.
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11/01/2012 | 89 |
- EGGS WERE DISCARDED DUE TO IMPROPER TEMPERATURE HOLDING. PLACE EGGS IN RIC OR OVER ICE IN CONJUCTION WITH TIME AS CONTROL. DO NOT LEAVE EGGS OUT AT ROOM TEMPERATURE. EGGS MUST BE KEPT AT 45F OR BELOW.
- ALL DISHWARE, METAL OR PLASTIC CONTAINERS MUST BE CLEAN AND SANITIZED PRIOR TO USE AND IN GOOD CONDITION. PLACE ITEMS NOT USED IN PLASTIC CONTAINERS WITH LIDS TO AVOID CONTAMINATION.
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06/22/2012 | 92 |
- Potentially hazardous foods not at proper temperature. All potentially hazardous foods such as Eggs and Chrizo must be kept at 41F or below or 135F or above.
- 229.163 (f) (2) (C) drying hands.Observed food handler use apron to dry their hands. Re-train staff that drying of hands must be done with a disposable towel or alternative.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash.
- Establishment and food handlers must adopt proper regulations regarind Ready to Eat foods. At time of inspection establishment has no RTE standards set in place such as (RTE docuements, hand sanitizer, gloves, tools). Establishment has 10 days to implement protocol.
- Ensure proper separation of raw eggs and raw meat in the RIC.
- 229.164 (o) (7) (A) consume by date (prepared).
- Sanitizing solution not at proper concentration (water, soap, and chlorine). Ensure if using chlorine and water mixture to use proper concentration of 50-100ppm.
- No Food Handler on site at time of inspection has Food Manager Certification. Course must be paid within 10 days. Provide reciept.
- Handsink has a slow drain; Observed under 3 compartment sink large plastic tray with waste water. Remove waste water and investigate location of leak. Follow up in 10 days
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12/06/2011 | 70 |
| No violation noted during this evaluation. | 04/07/2011 | 100 |
- Observe an employee wash hands in 3 compartment sink. Retrain all employees to wash hands in proper handsink. Post signs at sinks stating proper duty.
- 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.
- Raw chicken stored with raw beef in same container in refrigerator and flies were crawling on meat. Discarded meats due to cross contamination.
- Refrigerated, PHF not properly marked with a use by date.
- At time of inspection observed numerous flies in kitchen and prep area crawling on food.
- At time of inspection no Certified Food Manager on site. Ensure a CFM is present at times establishment is in operation.
- No visible thermometer in reach in cooler.
- Ensure microwave is clean to sight and touch and discontinue using wood utensils;utensils are not approved due to splinters observed on handle and unable to properly clean and sanitize.
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05/13/2010 | 72 |
| No violation noted during this evaluation. | 01/20/2009 | 77 |
| No violation noted during this evaluation. | 06/26/2008 | 87 |
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