- 229.163 (n) (1) eat.drink.smoke. Observed employee beverages stored above food prep line and inside reach in cooler over food items. Employees must eat, drink, and store beverages only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.164 (o) (7) (A) consume by date (prepared). Observed items in walk-in cooler and reach-in cooler that were past their assigned "use-by" date. Ensure items are used, sold or discarded by their assigned expiration date.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottle stored above bulk sugar bag and next to condiments. Ensure all toxic items are stored below and/or away from , equipment, utensils, linens, and single-service and single-use articles
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03/24/2016 | 89 |
- 229.163 (g) Wash before RTE. Observed employee handle ready to eat foods with bare hands. Employees must use a suitable utensil or single use gloves when handling ready-to-eat foods.
- 229.166 (i) (1) (B) HWS improper use. Observed items/dishes stored in hand washing sinks through out the restaurant.
- 229.163 (n) (1) eat.drink.smoke. Observed employee drinking a beverage while in the food prep line. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.164 (v) (4) PHF > shelf life. Observed many items past their max/assigned shelf life dates. All PHFs must be used or discarded by their assigned use-by date.
- 229.168 (c) (1) toxics stored. Observed sanitizer bucket stored on wire shelf above sugar packets. All toxic items must be stored below and/or away from to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (q)food contact not sanitized. Observed in-use knives stored improperly in cold-hold unit lid. Ensure knives are being stored properly as discussed.
- 229.165 (m) (1) (A)not clean. Observed bins with food debris present that were stored on shelf with clean bins. All utensils and equipment must be cleaned and sanitized properly before storing.
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10/05/2015 | 82 |
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open container stored on shelf next to condiments. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.168 (h) (1) restricted use pesticides. Observed a can of flying insect killer in kitchen area. Remove all toxic items not related to establishment. Use only food establishment approved chemicals or a licensed pest control company to handle any insect problems.
- 229.165 (q)food contact not sanitized. Observed soiled fryer basket and knives store where clean utensils are kept. All utensils must be cleaned and sanitized properly before storing.
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06/23/2015 | 90 |
- 229.163 (n) (1) eat.drink.smoke. Observed employee cell phone on shelf where clean cups are kept. Ensure employee's personal items are kept below and away from food and beverage areas.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottle stored on/in hand sink. Store toxic items where they belong, away from food and other items. Ensure hand wash sink is used for hand washing only.
- 229.165 (q)food contact not sanitized. Observed knive stored between lid and top of cold hold unit. Ensure knives are clean/sanitized routinely and are stored properly when not in use.
- 229.165 (q)food contact not sanitized. Observed dirty salsa bowls and plates stored with clean dishware. Clean/sanitize food contact surfaces correctly before storing.
- 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.
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02/05/2015 | 86 |
- 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. NOTE: Issued Metro Health FMC application. Example of an online course available: 360training.com
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat foods not properly marked with a use by date(variety of items in the WIC e.g. prepared chicken, cut produce,etc.). 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.
- Eliminate pooling water leaking from beverage station(located in the kitchen area). NOTE: Have Plumbing repairs completed by a licensed Plumber and or have damaged equipment repaired to eliminate leak.
- Cutting boards not in good repair.Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(knives and cutlery rack) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.
- 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(vent hood filters,equipment in preparation areas, interior of refrigeration units,etc.) not cleaned(accumulated food debris and grease) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.
- 229.165 (m) (1) (A)not clean. Food contact surfacesof utensils(accumulated food debris on utensils stored as clean: located on the racks in the Warewash area) unsightly (dirty or not clean). Clean/sanitize food contact surfaces.
- 229.165 (d) (1) (B)free of breaks, cracks. Variety of damaged plastic/metal serving utensils-containers: located throughout kitchen/Warewash areas. Food contact equipment must be in good repair. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged equipment-utensils.
- 229.165 (b) (1) (B)single service/use. Unapproved containers (disposable single-service containers used for storage of ingredients: Located in th WIC)used for food storage or service. Do not use or reuse any single use items. NOTE: Use only food grade approved storage containers.
- Ch 13, Art II, section 13-26 Display permit. NOTE: COntinue to obtain and post a valid permit.
- 229.165 (r) (3) (D)no sanitization. PH temperature and chemical sanitizer combination of mechanical ware washing machine is off. Have proper Ph and time for sanitizing. NOTE: Use Chlorine PH strips to verify required concentration.
- 229.167 (e) (2) no soap. No soap at the hand washing sink(Located in the Bar area). Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink(located in the Bar and by the Tortilla chip dispenser areas). NOTE: Supply all hand wash sinks with disposable towels.
- 229.166 (i) (1) (B) HWS improper use. Employee(warewash area) Filling utensils in the hand wash sink. Use this sink for handwashing only.
- 229.163 (h)- before handling. Employee did not wash hands after handling soiled utensils such as forks, spoons, knives, spatulas, ladles, plates, pots, cutting boards. 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.
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06/10/2014 | 70 |
| No violation noted during this evaluation. | 01/03/2013 | 94 |
| No violation noted during this evaluation. | 09/12/2011 | 100 |
| No violation noted during this evaluation. | 12/22/2010 | 100 |
| No violation noted during this evaluation. | 09/13/2010 | 100 |
- Please ensure that all employee drinks have lids and straws and are kept away from food service areas. Please ensure that all employee meals are taken away from food preparation areas.
- Please ensure that all handsinks are used for handwashing only.
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02/17/2010 | 93 |
- Food container found stored in the handsink
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08/17/2009 | 97 |
| No violation noted during this evaluation. | 02/24/2009 | 100 |
| No violation noted during this evaluation. | 11/05/2008 | 97 |
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