- Food contact surfaces unsightly (dirty or not clean).(cutting tables) Food equipment not sanitized before and after use. (meat market) Clean and sanitize all equipment and food caontact surfaces to be used for food storage, prep, or service.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit.
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12/14/2015 | 94 |
- Equipment used in storing food inside reach-in cooling units not properly cleaned. Food contact surfaces unsightly (dirty or not clean). Clean Potentially Hazardous Food contact surfaces and equipment.
- Hand wash station has no paper towels/ could not dispense towels needed refill. Supply the handwash station with individual disposable towels.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Ensure cutting boards are cleaned and sanitized before and after each task to avoid cross-contamination.
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09/03/2015 | 90 |
- Observed meat counter condenser dripping contaminat4ed ice over exposed meats. Establishment owner voluntarily condemned affected meats. Others meats not affected moved into walk-in cooler. Ensure meats are covered to avoid contamination.
- Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service.
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05/11/2015 | 93 |
- Carnitas and tripas in hot hold unit holding temperature at 88F. Potentially hazardous food not at proper temperature in hold unit. PHF must be maintained at 135°F or above.
- Carnitas and tripas removed from cooler and placed in hot hold not reaching rapid reheating temperature or hot hold temperature (3 hrs. elapsed). Reheating for hot holding to(165°F) should be done rapidly and should not exceed 2hrs.
- Employee did not wash hands in between handling raw food and working with other types of raw meats (porak and chicken). Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employee drinks in reach-in cooler with raw meat and blood on containers. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.(meat cutter, knives and cutting boards)
- Hand washing facility is blocked, and broken behind in meat market area. Provide that all handsinks are accessible and working properly.
- No soap at the hand washing sink. Supply every handwashing sink with soap.
- Two of the 3-compartment sinks are not working, working 3-compartment sink not large enough to sumerge equipment and fully wash, rinse, and sanitize. Provide larger 3-compartment sink is repaired.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. PIC could not successfully demonstrate required knowledge. Provide that and Person in charge is Registering and successfully completing a Food Manager Certification course.
- Thermometers in meat market some were broken and others unreadable, cold hold unit holding salsa had no thermometer, thermometer in grocery side not working. Provide that all cold hold units have working thermometers.
- Food contact surfaces not cleaned and sanitized. Food equipment not sanitized before and after use. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service. Clean equipment when cross-contamination may have occurred. (Meat market had excess of blood, dried blood and meat particles on equipment, in reach-ins and on handles)
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01/02/2015 | 60 |
- EMPLOYEES PERSONAL DRINKS MUST HAVE LID AND STRAW FOR PERSONAL DRINKS. (BOTTLED DRINKS, OPEN DRINKS)
- ALL EMPLOYEES MUST USE PROPER BARRIERS WHEN HANDLING READY TO EAT FOODS. (DOUBLE HAND WASHING, NAIL BRUSH, ETC.) (DOCUEMENTATION MUST BE ON HAND TO REVIEW)
- ESTABLISMENT MUST BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ANTS)
- ALL TOXIC CHEMICAL SPRAY BOTTLES MUST HAVE A LABEL AND BE STORED AWAY FROM ANY FOOD CONTACT SURFACES. (NO LABELS, STORED NEXT TO FOOD ITEMS)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (MEAT RI COOLER, COUNTERS)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS)(360TRAINING.COM OR ANY COMPANY OFFERING CLASS)
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08/13/2013 | 80 |
- 229.164 (o) (6) (A) PHF>135; CARNE ASADA NOT BEING MAINTAINED AT A HOT HOLDING TEMPERATURE OF 135 DEGREES F AND ABOVE; TEMPERATURE TAKEN WAS 116 DEGREES F; HAD EMPLOYEE REHEAT PRODUCT TO 165 DEGREES F FOR AT LEAST 15 SECONDS AND PLACED BACK ON HOT HOLDING AREA TO MAINTAIN TEMPERATURE AT 135 DEGREES F AND HOTTER.
- 229.163 (h) (1) after touching body; EMPLOYEES NEED TO MAKE SURE TO REPLACE GLOVES AND WASH HANDS AFTER TOUCHING ANY PART OF THE BODY WITH THE GLOVE; WILL NEED TO TAKE OLD GLOVES OFF, WASH HANDS CORRECTLY WITH SOAP/WATER FOR AT LEAST 20 SECONDS, AND THEN PLACE CLEAN GLOVES ON BEFORE CONTINUING WITH FOOD PREPARATION; EMPLOYEES ALSO NEED TO MAKE SURE TO TAKE GLOVES OFF PRIOR TO WASHING HANDS(CANNOT JUST RINSE GLOVES OFF AND THEN CONTINUE WORKING HELPING CUSTOMERS WITH MEAT PRODUCTS).
- EMPLOYEES SHOULD NOT RINSE GLOVES OFF IN 3 COMPARTMENT SINK WITH SPRAYER.
- 229.164 (r) (1) (B) (i) common name; MANY PRODUCTS PROCESSED AT ESTABLISHMENT WITHOUT THE COMMON NAME ON THE PRODUCT(DRIED CORN PRODUCTS, COCONUT, ETC.).
- 229.164 (a) - Honestly presented; NEED TO MAKE SURE THAT THE INTEGRITY OF THE PACKAGING HOLDING RAW MEATS IN WALK IN FREEZER IS SEALED AND NOT BROKEN; MANY MEAT PRODUCTS OBSERVED ON THE GROUND IN THE WALK IN FREEZER/OBSERVED SOME MEAT PRODUCTS WITH FREEZER BURN/DAMAGE; THESE ITEMS WERE CONDEMNED; NEED TO REMOVE ALL DAMAGED/DENTED CANS FROM SHELVES.
- 229.168 (b) working container not labeled;Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- 229.165 (r) (3) (D)no sanitization; NEED TO MAKE SURE THAT ONCE EQUIPMENT/UTENSILS ARE WASHED AND RINSED BY MEANS OF THE 3 COMPARTMENT SINK, THAT A FINAL SANITIZER IS USED; OBSERVED SEVERAL PIECES OF EQUIPMENT NOT BEING SANITIZED AFTER THE WASHING AND RINSING PHASE.
- NEED TO MAKE SURE FOOD PERMIT IS CURRENT AND POSTED; WILL NEED TO OBTAIN/PAY FOR CURRENT FOOD PERMIT IF HAVENT'T ALREADY; WILL NEED TO KEEP RECEIPT AND POST AT ESTABLISHMENT.
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04/05/2012 | 70 |
- 229.164 (o) (6) (A) PHF>135; Carnitas and porkskins not maintained at 135 degrees F and above; according to management items were placed at approx. 9:00 a.m. for hot hold; temp. reading was 99 degrees F; items were condemned.
- 229.163 (h) (9) contaminate hands; Emloyees need to make sure to wash hands whenever the possibility of contamination may have ocurred; observed employees going inside walk in cooler, touching handles on walk in cooler, and doing other things without first taking old gloves off, washing hands correctly, and then placing clean gloves on before going back to doing food preparation(ie cutting of meats).
- 229.164 (a) - Honestly presented; Observed half empty container of butter inside reach in freezer where food items are kept for consumers; condemned Also observed numerous dented cans stored on open shelves; all dented cans need to be physically removed from shelves.
- 229.166 (i) (1) (A)HWS not accessible; Handwashing sink observed with various items in sink(old rag and utensils); handwashing sink needs to always be free of debris and readily available and used only for the purposes of employee handwashing.
- 229.167 (e) (2) no soap; No soap at handwashing station.
- 229.167 (e) (3) (A) no towels; Need to provide individual, disposable paper towels at handwashing sink at all times.
- 229.167 (p) (11) (C)insects/pests not minimized; Many flies throughout establishment; Establishment has trapping/lighting device in back for flies, but still need to try and find other means to minimize presence of flies(some examples of controlling insects by means of good sanitation practices: not storing dirty rags on shelves and other locations, cleaning up spilled blood, and disposing of trash as much as possible).
- Make sure to have at least one employee food manager certified and be physically present during all hours of operation/open food handling.
- 229.165 (n) (1) (C)at least every 4 hrs; Need to make sure and clean all equipment food contact surfaces(ie meat slicers, knives, etc...)used with potentially hazardous foods at least every four hours.
- 229.165 (m) (1) (A)not clean; Observed dirty/bloody cutting boards laying around in walk in cooler and standing vertically in walk in cooler and touching ground; observed dirty utensils(many knives)laying around establishment; very rusty saw observed stored below meat cutting area(all equipment/utensils used for preparation should be in good repair).
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04/04/2011 | 72 |
- PLEASE PROVIDE ALL EMPLOYEES TO WASH HANDS CORRECTLY AND REPLACE GLOVES AFTER TOUCHING ANY HUMAN BODY PART BEFORE ENGAGING IN FOOD PREPARATION.
- PLEASE PROVIDE NO DUMPING OF FOOD ITEMS IN HANDWASHING SINK; HANDWASHING SINK SHOULD BE USED FOR ONLY HANDWASHING PURPOSES.
- PLEASE LABEL ALL ITEMS CORRECTLY THAT ARE PACKAGED AT ESTABLISHMENT WITH THE COMMON NAME OF THE PRODUCT.(SPICES AND OTHER ITEMS).
- PLEASE PROVIDE ALL RAW BACON TO BE STORED ON A SMOOTH AND EASILY CLEANABLE SURFACE; DO NOT STORE ON CARDBOARD.
- PLEASE PROVIDE A WORKING THERMOMETER FOR ALL DISPLAY CASES(THERMOMETER IN DISPLAY CASE AND OUTSIDE FREEZER UNIT NOT WORKING); PLEASE PROVIDE A HANGING THERMOMETER IN WALK IN COOLER.
- PLEASE PROVIDE A CERTIFIED FOOD MANAGER TO BE PRESENT DURING ALL SHIFTS.
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04/01/2010 | 79 |
- Potentially hazardous food not at proper temperature in hold unit.
- Employee did not wash hands in between handling raw food and working with ready-to-eat foods.
- Label without manufacturer information.
- -tamales, chicharrones, tripas - unsound condition; manager disposed of onsite; -cans dented on rims disposed of; -damaged sacks of flour being rewrapped and sold, disposed of by manager.
- Raw animal food stored with raw ready-to-eat food.
- No soap or paper towels at handsink.
- -storing toxic spray bottles next to butcher paper used to wrap customer's meat.
- Employees not washing, rinsing or sanitizing - meat tubs, cutting boards, etc.
- Cutting boards behind meat counter have deep gouges
- No current inspection posted or current license
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08/18/2009 | 64 |
| No violation noted during this evaluation. | 06/17/2008 | 70 |
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