- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Food not protected from cross contamination by separating raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented. 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings PREVENT CROSS CONTAMINATION OF COOKED AND RAW FOOD PRODUCT BY SEPERATING IN STORAGE UNITS, PREVENTING OVERSTACKING OF PRODUCT, AND PROVIDING PROTECTIVE COVERS/LIDS TO PROTECT MEAT PRODUCT FROM CONTAMINATION FROM UNCLEAN CARBOARD SHIPPING BOXES WHEN STACKED ON TOP OF UNCOVERED MEATS
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. Equipment used in storing food not cleaned. Equipment not cleaned when cross-contamination may have occurred. Clean and sanitize all equipment to be used for food storage, prep, or service. INSPECTOR NOTICED THAT CABINET THAT HOUSED BULK SPICE CONTAINERS REQUIRES INTENSE CLEANING AND SANITIZING. SPICES HAVE BEEN SPILLED THROUGHOUT INTERIOR AND NOT CLEANED. IN ADDITION, CLEAN UNDER ALL LARGE SHELVES IN DRY STORAGE AREA.
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02/03/2016 | 93 |
| No violation noted during this evaluation. | 12/14/2015 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Protect food from contamination by storing food in packages, covered containers, or wrappings. 229.164 (f) (2) (A) (iv) no cubiertos. Alimentos no protegidos de la contaminación cruzada por almacenar los alimentos en envases, recipientes o envoltorios. Proteger los alimentos de la contaminación por almacenar alimentos en envases, recipientes o envases.xt...
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by 229.164 (o) (7) (A) consumen por la fecha (preparada). La comida refrigerada, lista para comer, potencialmente arriesgada preparó y creyó en un establecimiento de la comida durante más de 24 horas no claramente marcadas para indicar la fecha o día antes del cual la comida debe ser consumida dentro del local, se vendió o desechó, basado en la temperatura y combinaciones del tiempo especificadas. Refrigerado, listo para comer, PHF preparó y embaló por una planta de la industria alimentaria debe ser claramente marcado entonces el paquete original fue abierto en un establecimiento de la comida si la comida es sostenida para más entonces 24 horas y puede no exceder fabricaciones consumen - por la fecha.
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07/02/2015 | 92 |
| No violation noted during this evaluation. | 04/15/2015 | 100 |
- Observed dishsoap on prep table, multipurpose cleaners on fountain drink syrup boxes, and other chemicals hanging on sinks and handles on refrigerators. Ensure all toxic chemicals are stored below and away from all food, food prep and food contact surfaces.
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12/09/2014 | 97 |
| No violation noted during this evaluation. | 02/24/2014 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. 229,164 (F) (2) (A) (iv) no están cubiertos. Los alimentos no protegidos por almacenamiento en paquetes, recipientes, etc. proteger los alimentos de la contaminación por almacenar alimentos en envases, recipientes o envoltorios. INSPECTOR ENCOUNTERED: 1)UNCOVERED/UNWRAPPED BEEF IN WALK IN FREEZER 2) UNCOVERED PREPARED HOT SAUCES IN WALK IN COOLER.
- 229.164 (o) (7) (B) consume by date (packaged). Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. 229,164 (O) (7) (B) consumen por fecha (empaquetado). Refrigeradas, listas para comer, potencialmente peligrosos la comida preparada y envasados por una planta de procesamiento de alimentos no están claramente marcados para indicar la fecha o el día en que la comida se consume en el edificio, se vende, o descartado, en función de la temperatura y el tiempo especificado combinaciones. INSPECTOR ENCOUNTERED FOOD PROCESSED AND PACKAGED AT LOCATION AND SOLD AS PICO DE GALLO, SALSA, GUACAMOLE, PACKAGED WITH APPROPRIATE LABELS DISPLAYING ALL REQUIRED DETAILS EXCEPT FOR NOT DISPLAYING A USE BY DATE OR CONSUME BY DATE. INSPECTOR SE ENCUENTRAN LOS ALIMENTOS PROCESADOS Y ENVASADOS EN LA UBICACIÓN Y SE VENDE COMO EL PICO DE GALLO, SALSA, GUACAMOLE, ENVASADOS CON LAS CORRESPONDIENTES ETIQUETAS MOSTRAR TODOS DETALLES NECESARIOS SALVO POR EL HECHO DE QUE NO MUESTRE UNA FECHA DE CADUCIDAD O CONSUMIR POR FECHA.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. 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. 229,164 (O) (7) (A) consumen por fecha (preparado). Refrigeradas, listas para comer, los alimentos potencialmente peligrosos preparado y celebrado en un establecimiento de venta de alimentos por más de 24 horas no marcados claramente para indicar la fecha o el día en que la comida se consume en los locales, que se vende, o no, en función de la temperatura y el tiempo especificado combinaciones. Refrigeradas, listas para comer, PHF alimentos celebrada por más 24 horas. Tendrá un consumo por fecha. El día de la preparación se tendrá en cuenta como el día 1. Si se mantiene en 41 °F o menos alimentos se puede conservarse durante un máximo de 7 días a 45F un máximo de 4 días.
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10/24/2013 | 92 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Protect food from contamination by storing food in packages, covered containers, or wrappings. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. INSPECTOR ENCOUNTERED RAW SHELLED EGGS BEING STORED ABOVE READY TO EAT VEGETABLES IN WALK IN COOLER. IN ADDITION, RAW SHELLED EGGS FOUND BEING STORED INSIDE REACH IN COOLER, ON SHELF ABOVE READY TO EAT FOODS 1) ALWAYS SEPERATE AND STORE RAW SHELLED EGGS ON SEPERATE SHELVES AND IN AREAS SEPERATE FROM ALL OTHER FOOD TYPES.
- 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 food as specified not date marked using a acceptable method. 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. SEVERAL PREPARED, READY TO EAT FOODS BEING HELD IN COOLING UNIT FOUND WITHOUT LABELS INDICATING A PREPARATION DATE AND A USE BY DATE
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. INSPECTOR FOUND READY TO EAT FOODS, (SALSAS) BEING STORED INSIDE FOOD GRADE STORAGE CONTAINERS WITHOUT LIDS.
- 229.165 (m) (2)non food contact dirty. 229.165 (b) (1) (B)single service/use. Food contact surfaces not cleaned and sanitized. Do not use or reuse any single use items that are not safe. IMPROPER USE OF SINGLE SERVICE/SINGLE USE ARTICLES/UTENSILS: 1) INSPECTOR FOUND THAT FOOD SERVICE EMPLOYEES USING SINGLE USE STYROFOAM CUPS AND SINGLE USE PLASTIC CONTAINERS FOR THE DISPENSING OF FOOD CONDIMENTS (SALSAS) AT THE TAQUERIA CONTER. INFORMED MANAGER THAT SUCH PRACTICES MUST CEASE IMMEDIATELY
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06/24/2013 | 89 |
- Chunk of meat found resting on meat slicer. Before inspector could reach meat to measure temperature, employee grabbed meat and threw it away. Ensure that all cold foods are held at 41 degrees F or below and are not left sitting out.
- Pork Carnitas found at 115 degrees F. Manager stated carnets were brought out at 10 AM and that they usually discard about 3 PM. No temperature logs found and food was discarded.
- Metallic scrub sponge found in hand sink near back. Ensure hand sink is used for hand washing only.
- Raw bacon found stored in cold hold unit directly next to ready to eat hot dog wieners. Ensure that all raw product is stored below and away from anything that is considered ready to eat.
- 229.164 (o) (9) (A) (ii) 4 hours. Manager stated that pork carnitas were brought out at 10 AM and are usually discarded at 3 PM. This is a 5 hour window. Hot hold unit does not adequately keep the carnitas hot and the meat therefore must be discarded after 4 hours. Ensure that each tray of carnitas is labeled with intended time control (for example, list the time staff plans on discarding the food).
- Handsink in vegetable cooler completely blocked off from access. Ensure that handsink is always accessible during hours of operation.
- Soiled utensils found in direct contact with food prep table with soiled meat slicer with nobody around operating them. Ensure that utensils are routinely washed, rinsed, sanitized, and stored appropriately to prevent contamination.
- No certified food manager found on site at time of inspection. Ensure that there is always a certified food manager during operation.
- Pipes found in direct contact with floor drain grates. Ensure air gaps (that are least two times the diameter of the pipe) are put in place to separate the drains from the pipes descending from all sinks.
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02/04/2013 | 66 |
- Plate of cake found on tray in front of cheese cold hold unit. Ensure all personal items and food/drink are stored in a designated area separate from food. Item was corrected on site.
- Bags of ice found without name of establishment and address. Ensure all bags of ice that are sold prepackaged for consumer access include the name of establishment and address on the bag.
- Soiled tongs found stored in box of apples. Ensure soiled utensils are washed, rinsed, sanitized, and stored away from ready to eat food.
- Handsink in vegetation cooler room found with empty soap bottles, Clorox, and food debris resting in the sink. Ensure handsinks are used for handwashing only.
- Handwashing sink in vegetation cooler room found without soap supply. Ensure all employee handsinks are equipped with soap and paper towels.
- Condensate line from ice machine found resting on floor away from drain. Ensure condensate line is over a drain with an air gap between the drain and pipe that is at least two times the diameter of that pipe. Ex: If pipe is one inch in diameter, air gap must be at least two inches.
- Meat in freezer found open and exposed. Ensure items are covered and protected from falling debris.
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10/04/2012 | 82 |
- 229.164 (r) (1) (B) (i) common name. THE COMMON NAME OF INGREDIENTS HELD WITHIN BULK FOOD CONTAINERS MUST BE DISPLAYED ON THE OUTSIDE OF SAID CONTAINER
- 229.165 (h) (2)thermometer available. READILY ACCESSIBLE THERMOMETERS MUST BE IN PLACE AT INTERVALS RELEVANT TO THE SIZE OF THE COOLING UNITS. 1) ONLY 3 THERMOMETERS LOCATED THROUGHTOUT MEAT COUNTER. MUST PROVIDE MORE THERMOMETERS IN ORDER TO PROVIDE ACCURATE TEMPERATURE READINGS AT VARIOUS LOCATIONS WITHIN UNIT.
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view.
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06/05/2012 | 90 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. INSPECTOR ENCOUNTERED COOKED MEATS AND TAMALES IN HOT HOLD UNIT AT 71 DEGREES. Management removed and disposed of products in trash
- 229.163 (n)- eat, drink, smoke. ALL PERSONAL FOOD ITEMS TO BE STORED IN SEPERATE DESIGNATED AREAS AWAY FROM RESTAURANT FOOD ITEMS 1) Inspector encountered employee food being stored with restaurant food ingredients. Items were removed from site
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. FOOD CONTACT SURFACE USED FOR THE PREPARATION OF BREAKFAST TACOS, i.e. FOOD PREP AREA, BEING USED FOR THE CUTTING/DICING OF RAW BEEF. SURFACE NOT BEING PROPERLY CLEANED/SANITIZED. 1) Inspector encountered attendant using only soap and water to clean area. Management corrected issue and area was cleaned and sanitized properly. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. RAW BEEF WAS BEING CUT/PREPARED AT FOOD COUNTER AT SAME AREA WHERE READY-TO-EAT FOOD ITEMS ARE HELD AND BREAKFAST ITEMS ARE PREPARED Management rectified issues. All raw products will not be commuted at areas where cross-contamination can occur.
- 229.164 (o) (7) (A) consume by date (prepared). HACCP plan does not limit refrigerated shelf life as required. 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. SEVERAL COOKED/PREPARED/RTE FOODS BEING HELD IN WALK-IN COOLER WERE MARKED WITH PREPARATION DATE/USE BY DATE THAT EXCEEDED THE MAXIMUM 7 DAYS ALLOWED. 1) ALL SAID FOOD ITEMS WERE DISPOSED OF IMMEDIATELY
- 229.165 (n) (1) (A) (ii)clean raw-RTE. Clean Potentially Hazardous Food contact surfaces and equipment.
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12/08/2011 | 80 |
- 229.163 (g) Wash before RTE. EMPLOYEES HANDLING READY TO EAT FOODS SHALL WASH THEIR HANDS AND APPROPRIATE PORTIONS OF ARMS EVERYTIME AFTER CHANGING TASKS AND BEFORE RETURNING TO THE TASK OF FOOD HANDLING.1) Inspector witnessed cook change tasks and not wash hands prior to returning to food handling. Inspector reminded cook and manager about issue and was corrected on site.
- 229.164 (r) (1) (B) (iv) manufacturer info. ALL FOOD AND FOOD PRODUCTS MANUFACTURER AT ESTABLISHMENT AND PACKAGED AND SOLD AT SAID ESTABLISHMENT MUST HAVE DISPLAYED ON CONTAINER/PACKAGING THE NAME, ADDRESS, AND PHONE NUMBER OF SAID ESTABLISHMENT. 1) Ice bags missing manufacturer information. Management states the State of Texas inspector informed them of the same
- ALL PREPARED/COOKED FOOD ITEMS BEING STORED IN COOLING UNITS AND DISPLAY A PROPER DATE LABEL SHALL NOT BE KEPT FOR RETAIL USE IF FOOD IS PAST THE INDICATED DATE ON LABEL. 1) Inspector encountered Chicharrone with a date label/preparation date of 7/28/2011. Manager discarded of own free will
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. ALL RAW MEATS, FOODS, MUST BE PREPARED AND COMMUTED IN SEPERATE AREAS SO AS TO AVOID CROSS-CONTAMINATION. THIS MANDATE TO APPLY ALSO TO THE PREPARATION OF RAW MEATS AND DRY GOODS/CONDIMENTS. 1) Raw beef being cut and commuted at counter at which dry condiments are stored and distributed to customers. Issue arisedabout the cleaning and sanitizing of areas. RECOMMENDED TO MANAGER THAT PREPARATION OF RAW MEATS NOT CONTINUE AT SAID COUNTER BUT INSTEAD THE PRACTICE BE CONTINUED BEHIND MEAT COUNTER AREAS.
- 229.164 (o) (7) (A) consume by date (prepared). ALL FOOD ITEMS THAT HAVE BEEN PREPARED AT ESTABLISHMENT AND ARE STORED FOR LATER USE MUST BE LABELED WITH DATE LABELS INDICATING THE USE BY DATE, 7 DAYS FROM ORIGINAL DATE OF PREPARATION, A PREPARATION DATE, OR OTHER METHODS THAT ARE RECOGNIZED BY EMPLOYEES AND FOLLOW THE RULE OF DSIPOSAL OF PRODUCT AFTER 7 DAYS. 1) Inspector encountered Barbacoa meat being stored in cooler without a date label. 2) Inspector encountered Chicharrones with a date label indicating preparation date of 7/28/2011. Manager willfully discarded food item, approx. 5 lbs.
- 229.165 (m) (2)non food contact dirty. ALL AREAS OF UTENSILS, MACHINES, EQUIPMENT, ETC, MUST BE PROPERLY AND REGULARLY CLEANED AND BE MAINTAINED CLEAN AND SANITIZED BY MAINTAINING A CLEANING REGIMENT/SCHEDULE. 1) Inspector encountered interior of microwave at food counter dirty 2) Inspector encountered soft-drink dispensing machine's spigots not clean as well as surface areas of said machine. RECOMMEND ALL SAID AREAS CLEANED/SANITIZED REGULARLY
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08/10/2011 | 77 |
- Label information shall include the name and place of business of the manufacturer, packer, or distributor. 1) COCONUT CANDY, PREPACKAGED AND SOLD AS SELF-SERVE ITEMS, LACK PROPER LABEL.
- 229.164 (f) (2) (A) (iv) not covered. 1) INSPECTOR ENCOUNTERED RAW MEAT IN COOLER BEING KEPT IN UNCOVERED CONTAINER AND HAVING OTHER STORAGE CONTAINERS ON TOP OF SAID MEAT.
- Most recent graded inspection report must be posted in customer view.
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02/01/2011 | 89 |
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