- Reach-in Soda 40F, Reach-in salsa 39F, Prep station tomatoes 40F, Reach-in bisquits 39F, Walk-in cooler holding temperature at 48F and beans at 47F. Ensure Walk-in cooler is repaired. Produce allowed to stay in walk-in all other foods are to be moved and codemned.
- Observed dish in handsink, use this sink is for handwashing only.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Evidence of rodents observed. Eliminate the presence of rodents by using any approved means.
- Equipment used in storing food inside reach-in cooling units not properly cleaned. Equipment used in storing food not cleaned. Ensure all food contact surfaces are cleaned and sanitized routinely.
- Your food establishment permit is currently expired.
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12/03/2015 | 78 |
- Raw animal food stored with raw ready-to-eat food.(white fridge in kitchen raw meat above foods) Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- Refrigerated, ready-to-eat food not properly marked with a use by date.(beans, picodillo, salsas) Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC on shift at all times. Ensure registering and successfully completing a Food Manager Certification course.
- Front handsink in raspa area lacked soap and paper towels at hand sink. Supply the hand wash sink with individual disposable towels and soap.
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07/08/2015 | 86 |
- Walk-in holding ambient temperature at 43F, Meats holding temperature at 44F, (Potentially hazardous foods placed in smaller containers and put on ice bath) Reach-in at front holding temperature at 41F.
- Observed multiple drinks throughout kitchen, Provide that a employee drink station is designated.
- 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 not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- No soap and paper towels at the hand washing sink. Supply every handwashing sink with soap and paper towels.
- Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units. (mold in walk-in cooler shelving)
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12/23/2014 | 77 |
- ALL HOT FOOD MUST BE AT 135F OR HIGHER FOR HOT HOLD. (SAUSAGE 80F)
- ALL COOKED FOOD STORED IN COOLERS FOR 24 HOURS OR LONGER MUST HAVE A CONSUME BY DATE LABEL. (NAME OF PRODUCT, WHEN IT WAS COOKED AND USE BY DATE)
- ESTABLISHMENT MUST BE RODENT FREE BY USING A LICENESED PROFESSIONAL. (RATS)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO REGISTER FOR A FOOD MANAGERS CLASS) (360TRAINING.COM OR ANY OTHER COMPANY OFFERING THE CLASS)
- WIPING CLOTH SOLUTION MUST BE AT 50 - 100 PPM. (TO STRONG)
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01/27/2014 | 82 |
- PROVIDE FOR COLD FOOD TO BE 41F OR LOWER FOR COLD HOLD. (BIN WITH FOOD CONTAINER AND ICE IS NOT MAINTAINING FOOD AT PROPER TEMPERATURE) (DICED HAM AT 53F) (ICE AROUND CONTAINERS NEED TO BE AS HIGH AS THE FOOD IN THE CONTAINER....ONLY BOTTOM OF FOOD MAINTANING COLD)
- PROVIDE FOR EMPLOYEES TO HAVE A LID AND STRAW ON PERSONAL DRINKS. (OPEN DRINKS)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLER FOR 24 HOURS OR LONGER. (PRODUCT NAME, DATE MADE)
- PROVIDE FOR ESTABLISHMENT TO BE RODENT FREE BY USING A LICENSED PROFESSIONAL. (RATS)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGER CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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04/02/2013 | 81 |
- All cold hold items should be maintained at a temperature of 41 degrees F; diced tomatoes at a temperature of 52 degrees F and diced ham at 62 degrees F; these items had not been off temperature for more than 4 hours, according to management; However, establishment needs to make sure that a cold hold is always maintained no matter if food is used within 20 minutes, 30 minutes, or one hour.
- Dirty towel stored within pinto beans bulk container
- 229.167 (e) (2) no soap; No soap at handwashing sink
- Food permit expired November 30 2012; Need to make sure food permit is current; owner called and paid for food permit.
- Approximately 5-10 large rat droppings observed by reach in freezer; will need to use approved pest control measures to eliminate/minimize the presence of these pests.
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12/03/2012 | 82 |
- MAKE SURE TO KEEP ALL FOOD ITEMS IN BETWEEN STOVE AND HOT HOLD AREA AT A COLD HOLD OF 41 DEGREES F AT ALL TIMES; SAUSAGE WAS AT A TEMP. OF 48 DEGREES F AND DICED TOMATOES WAS AT 53 DEGREES F; MANAGEMENT INFORMS ME THAT ITEMS STAY OUT APPROX. 3 HOURS AND ARE REPLACED OR DISCARDED.
- 229.163 (h) (9) contaminate hands; EMPLOYEES NEED TO MAKE SURE TO WASH HANDS WHEN CONTAMINATION OCCURS(WIPING SWEAT OFF FACE WITH PAPER TOWEL)
- ROACH DROPPINGS SEEN BEHIND OLD COOLER AND LIVE ROACHES SEEN ON WINDOW ACROSS FROM 3 COMPARTMENT SINK; WILL NEED TO USE APPROVED PEST CONTROL MEASURES.
- RODENT DROPPINGS SEEN BEHIND/NEXT TO OLD COOLER; SMALL BEETLES AND SUGAR ANTS SEEN ON GROUND NEAR SPILLED FLOUR(BACK ROOM WHERE TORTILLAS ARE PREPARED); WILL NEED TO USE APPROVED PEST CONTROL MEASURES.
- 229.165 (d) (1) (B)free of breaks, cracks; DISCARD CRACKED CONTAINER HOLDING BEANS; REPLACE/DISCARD PLASTIC CONTAINERS THAT ARE USED TO HOLD FOOD ITEMS; ALL EQUIPMENT SHOULD BE FREE OF CRACKS AND CRACKS.
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08/09/2012 | 82 |
- NEED TO MAKE SURE TO WASH HANDS WITH SOAP AND WATER AS NEEDED/WHEN CHANGING TASKS AND NOT JUST RINSING HANDS UNDER WATER.
- 229.164 (o) (9) (A) (i) Time Only; POTENTIALLY HAZARDOUS FOOD THAT IS SITTING OUT BEFORE COOKING SHALL BE MARKED OR IDENTIFIED TO INDICATE THE TIME THAT IS FOUR HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL(CHICARRONES, BEEF).
- 229.167 (e) (3) (A) no towels; PROVIDE PAPER TOWELS IN MEN'S RESTROOM.
- 229.165 (r) (3) (D)no sanitization; NEED TO MAKE SURE THAT THE CHEMICAL SANITIZING SOLUTION FOR THE MECHANICAL WAREWASHING MACHINE IS REACHING THE APPROPRIATE PH LEVEL OF 50 TO 100 PPM.
- HIGHLY WORN OUT EQUIPMENT/CONTAINERS MUST BE REPLACED; PROVIDE COOLER HOLDING TORTILLAS TO BE IN GOOD REPAIR(OBSERVED CRACKED/BROKEN AROUND LID).
- NEED TO MAKE SURE TO POST MOST RECENT FOOD PERMIT IN A VIEWABLE AREA; IF HAVEN'T RECEIVED FOOD PERMIT YET, THEN POST RECEIPT/INVOICE SHOWING PAYMENT OF FOOD PERMIT.
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01/27/2012 | 80 |
- 229.163 (f) (2) (C) drying hands; EMPLOYEES NEED TO MAKE SURE TO USE SOAP WHEN WASHING HANDS; ALSO NEED TO MAKE SURE TO FOLLOW THIS BY DRYING HANDS CORRECTLY WITH PAPER TOWELS.
- EMPLOYEES SHOULD NOT WASH HANDS IN SINKS DESIGNATED AS PREP SINKS; HANDWASHING SHOULD ONLY BE DONE IN THE DESIGNATED HANDWASHING SINK AT ALL TIMES.
- EVIDENCE OF ROACH DROPPINGS ALONG BASEBOARD BEHIND COOLER; WILL NEED TO TREAT FACILITY WITH APPROVED PEST CONTROL METHODS WITHIN 10 DAYS. 229.167 (p) (11) (C)insects/pests not minimized.
- 229.165 (h) (2)thermometer available; NEED TO MAKE SURE TO PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.
- 229.165 (d) (1) (B)free of breaks, cracks; MAKE SURE TO REPLACE HIGHLY WORN/DISCOLORED CUTTING BOARDS.
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10/05/2011 | 83 |
- 229.163 (h) (6) wash as needed; All employees need to make sure to wash hands whenever changing tasks and before engaging in any type of food preparation(leaving prep site to take items out of walk in cooler or grabbing a dirty cloth); employees should first wash hands appropriately with soap and water and then continue with engaging in food preparation.
- Moldy potatoe observed within container of potatoes; need to make sure that all food items are of sound condition.
- 229.164 (f) (2) (A) (ii) (I) separation of meats; Keep all raw chicken separated from all raw beef and make sure to use separate equipment for each type during storage.
- 229.167 (e) (2) no soap; Make sure to provide handsoap at handwashing sink at all times.
- 229.165 (d) (1) (B)free of breaks, cracks; Remove all containers/strainers that are cracked or in bad repair from establishment; do not use for any type of food storage or utensil storage.
- Need to make sure and post most current food permit in a viewable area.
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06/15/2011 | 79 |
- 229.163 (h) (1) after touching body; Make sure all employees wash hands whenever touching any exposed portions of their arms immediately before engaging in food preparation.
- 229.163 (h) (4)after eat, drink,etc; Make sure all employees wash hands immediately after drinking from a cup and before engaging in food preparation.
- Need to make sure all drinks are enclosed with a lid to prevent possible contamination; keep drinks below all food contact areas and away from all clean equipment/utensils/food items/single service items/etc....
- 229.165 (h) (2)thermometer available; Make sure to place a thermometer in reach in cooler/refrigerator(black one in waitress area).
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02/16/2011 | 89 |
- 229.166 (i) (1) (B) HWS improper use; do not dispose of food contents in handwashing sink(use sink only for handwashing).
- No certified food manager during the time of inspection; must make sure a certified food manager is present during all shifts that the establishment is open.
- Dirty bowl observed being used for dispensing sugar(in bulk sugar container). 229.165 (p)not sanitized.
- 229.165 (r) (3) (D)no sanitization; no final sanitizer noted in mechanical warewashing machine(owner informs me that someone is coming out today to correct this); make sure to use a final sanitizer(50 to 100 ppm) in the last sink of the 3 compartment sink when manually washing dishes(no sanitation).
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07/06/2010 | 87 |
- Observed a tray of Eggs on counter at 60F. Discarded Eggs.
- Porkchop on counter 70F. Ensure all cooked food on hot hold table at 135F or above. Reheat food item to 165F within 2 hours.
- 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 other control measures approved by the regulatory authority.
- A handwashing sink/facility must have mixing faucet according TEFR 229.166 (2)(A) A handwashing lavatory shall be equipped..through a mixing valve or a combination faucet.
- No Certified Food Manager on site at time of inspection. Enroll in course then take completed/passed certificate to 1901 S. Alamo for Health Department Certificate. Cash only $15.45./online wwww.learn2serve.com and www.safeserve.com
- Wood board on hot table must be replaced, not in good condition.All food contact surfaces must be in good condition, easily cleanable and non absorbant.
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02/18/2010 | 77 |
| No violation noted during this evaluation. | 12/18/2008 | 83 |
| No violation noted during this evaluation. | 06/26/2008 | 64 |
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