- 229.163 (n) (2) (A) closed beverage container. Observed open drink containers in the kitchen. All drink containers must have a spill proof lid and straw. Screw top water bottles do not meet requirement due to possibility of contamination of finger/hands.
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02/02/2016 | 96 |
| No violation noted during this evaluation. | 10/08/2015 | 100 |
- Personal articles such as drinks (open coffee in styrofoam cup), phones, jackets, sweaters are to be placed in a designated area away from food items and single service items. All drinks must tightly covered/sealed and have a straw.
- 229.164 (f) (2) (A) (iv) not covered.
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01/20/2015 | 92 |
- 229.163 (f) (2) (C) drying hands. Observed employee dry their hands on their apron. Instructed food handler to wash their hands at handsink and to use disposable to dry their hands.
- Observed personal articles-purses, phones, and aprons in food storage shelves, place all personal items in a designated area.
- 229.164 (r) (1) (A) labeled properly. 229.164 (r) (1) (B) (iv) manufacturer info.Observed packaged sweet bread by the establishment with no labels or information. If food is packaged, food must have a label and establishment must apply for State Manufacturer's License. Place food in a display case as alternative.
- 229.164 (f) (2) (A) (iv) not covered. Ensure all potentially hazardous foods are covered with lids or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). All prepared potentially hazardous foods must be labeled within 24hrs after preparation and storage in the WIC. Label all potentially hazardous foods with discard date of 7 days later.
- 229.165 (f) (12) (B)integral thermomter. Install thermometers in RIC-for storage of "rice milk drink" and salsa.
- Potentially Hazardous food not at required temperature in cooling unit. All potentially hazardous foods must be keep at 41F or below.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. All raw foods such as eggs must be stored separately to avoid cross contamination with ready to eat items such as vegetables. Not preparing each type of food at different times or in separate areas.
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07/08/2014 | 72 |
- 229.163 (f) (2) (C) drying hands.Observed food handler apply gloves however did not properly dry their hands prior to applying gloves.
- Observed food handler touch own apron mulitple times during course of Inspection. All food handlers are to wash and dry their hands and use disposable items such as paper towels. All personal items, jackets, drinks, cell phones; personal items must be stored to eliminate contamination with prepared, cooked, or single service items.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (ii) (I) separation of meats. Separate and organize potentially hazardous foods by cooking temperature.
- * 229.163(b) Demonstation of Knowledge. A Certified Food Manager must be present and available during all hours of operation and at times an additional CFM may be required.
- Post most recent graded inspection report in customer view. Your food establishment permit is currently expired. Expired 10/2013. You have 10 days to obtain a valid permit. Travel to 1901 S.Alamo to The Health Desk to renew Food Permit.
- Potentially hazardous food not held at proper cold holding temperature of 41 or below. Observed cooked chrizo in prep area not at proper cold holding temperature and was removed from refrigerator and used periodically and used however controlling temperature is a concern and must be addressed. Place container in ice to control fluctuating temperature.
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01/21/2014 | 77 |
- 229.163 (g) Wash before RTE.Food handlers must wash their hands before handling ready to eat foods such as tortillas and utilize gloves.
- All food handlers must wear proper hair restraints when engaging in food handling such as cooking or preparing orders.
- 229.166 (i) (1) (A)HWS not accessible. Sole handwashing sink not working due to leak. Owner states handsink is on order to be repaired.
- Observed wood serving spoons not in good repair and are not approved to be used as a food contact surface. Must disgard.
- 229.163 (h) (9) contaminate hands. Food handlers must wash their hands after touching soiled towels used for sanitizing counters.
- 229.163 (h) (8) before gloves. Food handlers must be wash their hands before applying gloves.
- Food handlers must utilize an additional barrier on their hands such as gloves when engaging in bare hand contact of Ready to Eat foods.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. All foods such as Raw or Ready to Eat meats in the reach in cooler must be separated into separate containers. Do not use grocery bags for storing foods. Utilize proper food grade containers or plastic bags.
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04/30/2013 | 78 |
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