| No violation noted during this evaluation. | 01/28/2016 | 100 |
- Observed grilled onions and mushrooms in silver pan, being stored at room temperature. Employee stated they were grilled in morning, and used when orders come in. Onions were at 78 degrees F. Ensure that all foods are either held under hot or cold temperatures. Hot temperatures are to be kept at 135 degrees F and above. Cold hold items are to be held at 41 degrees F and below.
- 2015 Observed employees handling ready to eat foods (lettuce, onions, etc) when preparing foods, with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods. Edit
- Observed three compartment sink set up incorrectly, and bleach concentration was low. 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)
- Cloth towels should be stored in sanitizer when not in use.
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09/24/2015 | 85 |
- Observed personal beverages stored on top of cold hold unit, and on preparation surfaces. Ensure that all personal beverages are stored in an area designated and away from food and food contact surfaces
- Observed bare hand contact when preparing burgers. Manager stated document is available but needs to be written up again. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Improper setup at three compartment sink. 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)
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04/15/2015 | 89 |
| No violation noted during this evaluation. | 11/20/2014 | 100 |
- Observed personal beverages on countertop where burgers and other side items were stored and prepared, as well as some in refrigerator. Ensure that all personal items are stored in an area away from and below any food and food contact surfaces.
- Cold hold unit, where sliced tomatoes are stored, was reading 50 degrees F. Tomatoes were reading 54 degrees F. Ensure that unit is able to maintain proper cold hold temperatures to ensure foods being stored are maintained at 41 degrees and below. A 10 day follow up will occur at which time issue should be corrected.
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05/27/2014 | 93 |
- Observed personal beverages being stored on microwave and cold hold units. Ensure that all personal beverages/foods/items are stored in an area away from food and food contact surfaces to prevent any cross contamination.
- Observed employees handling ready to eat foods, such as lettuce, tomatoes, hamburger buns, etc with bare hands. Proper documentation was not present at time of inspection. Ensure the following is provided on a document and presented at establishment at all times, if employees will bot being using a barrier (i.e gloves, utensils, deli tissue, etc) to handle ready to eat foods: 1) the 2 barriers that will be used for proper hand washing (i.e. double hand washing and use of hand sanitizer, etc) 2) the corrective action that will occur when employees do not follow guidelines (i.e. retrain employees, discard food that is handled improperly, etc) 3) signatures of all employees, stating their acknowledgement.
- At time of inspection, a certified food manager was not present. Ensure there is a certified food manager present at all times of operation. All certifications should be registered with the city, which can be done at 1901 S. Alamo Monday through Friday between 7:45am and 4:30pm, for a fee of $15.45.
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12/19/2013 | 89 |
- Observed Raid spray cans being stored on shelf in rack in kitchen. Only commercialized toxics should be used inside establishment. If non-commercialized toxics will be used outdoors, ensure to not store them inside establishment.
- Observed black debris on panel of ice machine. Ensure to have panel properly cleaned and sanitized to prevent cross contamination.
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06/26/2013 | 94 |
- ENSURE TO STORE ICE SCOOP ON A CLEAN DRY SURFACE. DO NOT USE BUCKETS WITHOUT HANDLES TO SCOOP ICE.
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01/08/2013 | 97 |
- Potentially Hazardous food not at required temperature in cooling unit. Ensure that all potentially hazardous food is at 41 degrees F or below.
- 229.163 (n) (2) (A) closed beverage container. 229.163 (n) (1) eat.drink.smoke. Ensure to keep all employees drinks in a separate area from items sold to public.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Protect food from contamination by storing food in packages, covered containers, or wrappings separate and below ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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 at 45F a max of 4 days.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.166 (i) (5) (A)plumbing repairs. Have a licensed plumber repair handsink hot water supply line. Have a licensed plumber repair waste water drain at handsink.
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07/13/2012 | 77 |
- --Ensure that the cutting boards are in good repair. (Cutting boards were stained black and brown at time of inspection. Replace or resurface the cutting boards.)
- --Please ensure that the ice machine is cleaned regularly. (Mold and mildew observed inside the ice machine at time of inspection.)
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11/29/2011 | 97 |
- Do not have any open drink cups in work 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 double hand washing.
- Need a backflow on the outside faucet.
- No soap at the hand washing sink.
- There are too many flies in the kitchen.
- Properly store all toxic items and also label.
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04/12/2011 | 79 |
- Employee found drinking from an open cup while in the food service line.
- Hand washing facility is blocked.
- Post current food license.
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07/06/2010 | 90 |
- Comminuted fish, meat, pork and eggs not intended for immediate service not cooked to at least 155° F for 15 seconds. ALL GROUND MEAT PATTIES MUST BE COOKED THROUGH AND THROUGH BEFORE SERVING - NO MEDIUM RARE OR RARE PATTIES ALLOWED.
- 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.
- Need a HACCP plan/system to manintain control of limits to critical control points in the management of this kitchen.
- Evidence of insects observed in the form of dead roaches on focal floor areas giving credence to the possibility of a german roach infestation requiring further professional extermination treatments.
- No measureabl concentration of chlorine registered in final rinse compartment during process of dishwashing. Corrected on the spot to 50 PPM.
- ALL MANAGEMENT MUST BE IN POSSESSION OF A FOOD MANAGER TRAINING CERTIFICATE AT ALL TIMES.
- MUST FULLY UNCLOGG FLOOR DRAIN WHERE INDICATED IN DISHWASHING AREA.
- NEED PROPERLY LOCATED THERMOMETER IN REFRIGERATOR FOR EASY REFERANCE AND MONITORING OF REFRIGERATOR INTERIOR TEMPERATURES.
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01/14/2010 | 68 |
- Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, _____________ (specify activity that caused contamination of hands).
- 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
- Foods not protected by storage in packages, covered containers, etc.
- Need hand soap at kitchen hand sink.
- No evidence of sanitizer in any of three compartments while dishwashing.
- Need Food Manager Training Certificate for all individuals left in charge.
- Locate thermometer where it can easily be refered to.
- Equipement and surfaces need cleaning on frequent basis.
- Please insure that this inspection sheet is posted in a conspicious place in your business. Must renew Food Esblishment License as soon as possible as it has expired as August 31st.
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09/01/2009 | 70 |
| No violation noted during this evaluation. | 05/20/2009 | 87 |
| No violation noted during this evaluation. | 12/01/2008 | 67 |
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