- Observed eggs over ready to eat food items in both reach in coolers. Observed eggs with cheese in package and other ready to eat food items stored directly on top of eggs on shelf on door of reach in cooler. Ensure that raw items are not stored over or with ready to eat food items or precooked food items to prevent contamination.
- Observed several dead roaches by kitchen hand sink and in storage room by bathrooms. Ensure to clean and sanitize all areas where roaches are found. Ensure to seal any holes with approved materials. Clean and sanitize areas where roach feces are found as well.
- Ensure to clean containers and shelving that hold clean wares. All food contact surfaces must be clean to sight and touch.
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01/26/2016 | 90 |
- All TCS foods that require cold holding must be at or below 41 degrees F- shell eggs at 45 degrees F * observed shell eggs at 67 degrees F/cut pot at 67 degrees F
- Do not store any items inside the hand sink for any length of time* observed a cup of silverware inside hand sink
- Provide soap at each hand sink
- Use thin probe thermometers for all cooking/holding/reheating/cooling processes
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09/29/2015 | 85 |
- Observed several items in reach in cooler not cooled properly. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- 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.
- Observed personal items in hand sink. Do not store any items in hand sink for any length of time.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- 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.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
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04/22/2015 | 79 |
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Provide paper towels at hand sink.
- Ensure that all food contact surfaces are clean and in good condition such as dry rack, microwave, ect.
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12/08/2014 | 90 |
- 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.
- Hot water must be readily available at all sinks
- Use effective pest control for roaches
- At least 1 CFM must be on duty while food operations are on going
- Post current permit- 10 days to post or get a current copy. DBSC 1901 S Alamo Health desk for a copy.
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06/23/2014 | 84 |
- Observed drinks being stored on shelf above 3 compartment sink without a lid and straw. Ensure drinks are stored in a cup with a lid and straw and are stored in an area that will prevent the contamination of food, wares, and single service/use items.
- Observed a can of Raid ant/roach killer stored in kitchen. Ensure only commercial grade pesticides are used for establishment and residential pesticides are not used or stored in establishment.
- Observed employee washing wares without the sanitizing component. Ensure the following procedure is used to clean wares: wash (soap and hot water), rinse (water), and sanitize (bleach and hot water).
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12/10/2013 | 90 |
- Observed employee switching tasks from handling ready to eat foods to washing a spoon in 3 compartment sink without washing hands. Ensure employees wash hands in between tasks at designated hand sinks for at least 20 seconds with soap and hot water.
- Observed a cutting board holding a fan and personal items stored on top of the hand sink. Ensure the hand sink is not used to store a fan, personal items, etc. The hand sink is for hand washing only.
- Observed personal drink on prep table without a lid. Ensure personal drinks are stored in a cup with a lid and straw. Drinks should be stored in an area that is separate from food prep/storage area to prevent possible contamination of food, wares, and single service/use items.
- Observed employee use bare hands to touch ready to eat food (tortillas). Establishment does not have bare hand documentation. Ensure employees are using a physical barrier (such as gloves or utensils) to handle ready to eat foods or ensure establishment has bare hand documentation. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: retrain employees), and (3) signed acknowledgment form by all employees that they have been trained on hand washing.
- Refrigerator in kitchen was at 60 degrees F at time of inspection. Ensure refirgerator is at 41 degrees F or below when storing potentially hazardous food.
- Observed 2 pesticides (Raid and Hot Shot) stored in establishment and pesticides are not commercialized products. Ensure commercialized pesticides are used and stored in establishment.
- Observed employee wash a spoon in 3 compartment sink without the sanitizing component. Ensure the following process is used when washing wares: wash (soap and water), rinse (water), sanitize (bleach and water), and air dry.
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06/20/2013 | 79 |
- Reach in refrigerator in the kitchen interior air temperature is at 56 degrees F. Small portions of Ready to Eat (RTE) food held in the reach in was thrown in the trash with temperatures in the 50's. All Potentially Hazardous Foods (PHF) at 41 degrees or below were transferred to another refrigerator; whole fruits and vegetables and non-PHF will remain.
- 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.
- Supply each handwash station with individual disposable paper towels.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the Person In Charge (PIC)
- Provide a thermometer for the reach in refrigerator in the kitchen
- Utensils must be in good repair and have smooth, easily cleanable surfaces. Cutting surface of the cutting board is not smooth and easily cleanable.
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01/09/2013 | 76 |
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