- 229.164 (o) (9) (A) (i) Time Only; Establishment will need to make sure to provide identification/marking to indicate the time any tcs(time/temperature control for safety) food is removed from temperature control(observed raw chicken sitting out; chicken had been out for approx. 30 minutes at a temperature of 57 degrees F). Establishment will also need to be careful with use by/discard by dates(items should only be kept for a total of 7 days; the preparation date is counted as day 1).
- Will need to clean interior of microwaves out; replace cutting boards if this equipment cannot be cleaned effectively or if resurfacing doesn't work. 229.165 (m) (1) (A)not clean.
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03/16/2016 | 93 |
- Make sure to use handwashing sink only for the purposes of handwashing; do not use as a dump sink for food items.
- Make sure to provide thermometers for all reach in coolers. 229.165 (h) (2)thermometer available.
- 229.165 (m) (1) (A)not clean; Make sure to clean out microwaves when becoming dirty.
- Rice was not being held at a hot hold of 135 degrees F and above; facility was heating product up within the steam table; facility will need to make sure and heat product up first on stovetop and then keep product on steamtable; steamtable should only be used for maintaining potentially hazardous foods at a hot hold of 135 degrees F and above. 229.164 (o) (6) (A) PHF>135.
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11/30/2015 | 85 |
- Establishment will need to intensify its efforts in maintaining cold hold items within open cooler at 41 degrees F and below; several cold hold items were not holding accurate temperature; cooked beef fajita meat was 57 degrees F, cut green bell pepper was 55 degrees F, and cooked, marinated chicken was 57 degrees F; management informs and stresses that these items are used within 2 hours.
- Employees should not be allowed to chew gum while working with foods or manually washing kitchenware/equipment.
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09/25/2015 | 91 |
- Make sure to cover food item on very top near fan within small reach in freezer to avoid any possible cross contamination. 229.164 (f) (2) (A) (iv) not covered.
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06/22/2015 | 96 |
- There was some dirty lids observed; will need to replace cutting boards that are becoming discolored/highly scored. Also will need to make sure that knives are stored in a more sanitary manner and not between the cracks of equipment and the wall; outside of microwaves are dirty and need to be cleaned. 229.165 (m) (1) (A)not clean.
- There was some mushy/moldy tomatoes within walk in cooler; these were removed by management.
- Will need to make sure and discard food products that are past the expiration date; foods should be kept for no more than 7 days, if keeping food products at a temperature of 41 degrees F and below; management corrected this.
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02/27/2015 | 89 |
- 229.168 (c) (1) toxics stored; Store all cleaning chemicals away from food items and not next to food product(coffee container).
- 229.165 (m) (1) (A)not clean; Clean outside/inside of both microwaves of food residue(dirty); make sure that pull out drawer holding various kitchenware items(warewashing area and across from reach in freezer)is clean to sight/touch; various kitchenware observed dirty to sight/touch.
- Food permit posted is showing an expiration date of 10/2014; will need to make sure and pay for food permit if haven't already and keep receipt showing payment made posted until computerized food permit arrives.
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11/12/2014 | 91 |
- Establishment needs to make sure and follow proper steps/procedures when washing wares manually; no final sanitizer was being used during process. 229.165 (r) (3) (D)no sanitization.
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07/28/2014 | 97 |
- No paper towels in men's restroom; corrected on site 229.167 (e) (3) (A) no towels.
- 229.165 (r) (3) (D)no sanitization; Make sure that when manual warewashing is done that staff engage in the final step of sanitization for all wares; provide wash, rinse, sanitization signs over compartments to enforce proper procedures.
- Replace damaged/cracked lid to large container holding refried beans in walk in cooler; also replace other damaged containers/lids within kitchen area so that all items are in good repair. 229.165 (d) (1) (B)free of breaks, cracks.
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03/27/2014 | 91 |
- 229.165 (m) (1) (A)not clean; Make sure to clean shelf holding clean pots/pans/equipment of old food debris.
- 229.163 (h) (9) contaminate hands; Employees need to make sure to wash hands immediately after coughing and before handling equipment and before continuing cooking.
- Employee observed coughing around food items while cooking and not protecting mouth from possible contamination; need to make sure to also cover all employee drinks with a lid that were noticed in waitress area and keep drinks from public in a container for dirty kitchenware and not on table next to uncut lemons/limes.
- 229.165 (h) (2)thermometer available; No thermometer seen within small reach in cooler near stove(cooler holding cold hold items).
- 229.168 (c) (1) toxics stored; Store bleach products/other chemicals away from container of worchestire sauce/canned products/containers of oil.
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11/14/2013 | 83 |
- 229.165 (d) (1) (B)free of breaks, cracks. Can opener (not in use) is rusty and damaged. Remove or repair.
- 229.164 (o) (6) (B) (ii). Less than or equal to 41 degrees Fahrenheit. Items in walk-in cooler at or around 51 degrees Fahrenheit. Discard PHF. Repair refrigeration. Door not shutting properly. Repair door.
- 229.165 (l) (1) (B)not calibrated. Thermometer reading 45 degrees F, actual temperature at 57 degrees F. Provide Accurate thermometer, plus or minus 2 degrees F, in walk in cooler.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Shelves used in storing food and food service items must be cleaned routinely to remove food and grease.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review. Or, you use gloves and utensils to do ready to eat foods.
- 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.
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08/07/2013 | 81 |
- 229.164 (f) (2) (A) (iv) not covered. Food contaminated by persons by hands or bodily discharges. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (k) (14) (A)chlorine solution. No measurable chlorine level provide a sanitizing level of chlorine between 50 to 150 ppm.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review. The other option is ho wear gloves or use utensils for bare hand contact on ready-to-eat foods.
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08/05/2013 | 89 |
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.168 (c) (2) toxics above items. Personal item, purse, Shred over food items. These personal items musth stored away from or under food and food service items.
- 229.165 (m) (1) (A)not clean. Food contact surfaces and equipment not routinely cleaned and sanitized. Clean and sanitize contact surfaces In refrigerators, Stoves, and freezers.
- 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.
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04/03/2013 | 86 |
- 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 (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.
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12/12/2012 | 92 |
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. ALL FOOD, PREPARED, INGREDIENTS, AND RAW, MUST BE PROTECTED FROM CROSS CONTAMINATION BY STORING IN FOOD GRADE CONTAINERS WITH PROPER FITTING LIDS/COVERS. 1) INSPECTOR ENCOUNTERED SEVERAL COOKED FOOD ITEMS IN WALK-IN COOLER; BEANS, CARNE, IN CONTAINERS LACKING LIDS/COVERS. 2) INSPECTOR ENCOUNTERED FOOD INGREDIENTS; SUGAR, SALT, FLOUR, IN CONTAINERS LACKING LIDS/COVERS
- 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. INSPECTOR ENCOUNTERED SEVERAL COOKED/PREPARED FOOD ITEMS IN WALK IN COOLER IN FOOD CONTAINERS WITHOUT DATE LABELS.
- 229.165 (h) (2)thermometer available. Provide thermometer in walk in cooler. ALL COOLING UNITS TO BE SUPPLIED WITH A THERMOMETER, TEMPERATURE READING DEVICE AT ALL TIMES. 1) INSPECTOR FOUND COOLING UNITS WITHOUT THERMOMETERS.
- FOR THE DISPENSING OF FOODS, COOKER, PREPARED, COMMUTTED, RAW INGREDIENTS, ONLY PROPERLY DESIGNED DISPENSING UTENSILS WITH PROPER HANDLES, TO BE USED WHILE DISPENSING SAID TYPES OF FOODS. ALL SAID TOOLS TO BE CLEANED AND SANITIZED ON A ROUTINE BASIS 1) INSPECTOR FOUND BOWLS, WITHOUT HANDLES, BEING USED FOR DISPENSING FOODS AND BEING STORE INSIDE SAID FOOD. SAID BOWLS NOT BEING CLEANED ROUTINELY
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10/09/2012 | 86 |
- 229.164 (r) (1) (B) (i) common name. ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE COMMON NAME OF THE INGREDIENTS/FOOD ITEMS HELD WITHIN 1) Inspector encountered bulk food ingredient containers holding sugar, beans, salt, etc. without the common name of ingredient on outside of container
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. INSPECTOR ENCOUNTERED SEVERAL RTE FOOD ITEMS IN WALK-IN COOLER STORED IN UNCOVERED CONTAINERS.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. INSPECTOR ENCOUNTERED SEVERAL RTE FOOD ITEMS IN REACH IN AND IN WALK-IN COOLER WITHOUT PROPER LABELS INDICATING DATE FOOD WAS PREPARED OR A USE BY DATE.
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06/26/2012 | 88 |
- Please ensure cross contamination does not occur. Found raw shell eggs stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw shell eggs are stored below RTE foods.
- Ensure potentially hazardous food is kept at 41°F or below. Found butter sitting at room temperature.
- Ensure food contact surfaces are clean to sight and touch. Found mixer and blender base with old food accumulation. Ensure this item is corrected to avoid reinspection fees. Also, Please perform a general cleaning of establishment to remove any food accumulation.
- Ensure an unexpired Food Permit is obtained. Found expired permit posted. Go to 1901 S. Alamo and obtain an unexpired permit by March 11, 2011.
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03/01/2011 | 86 |
- Please ensure hot food is held at 135 degrees F or greater. Found guisada and beans out of acceptable temperature range. Food shall be thoroughly cooked or reheated before placing into hot holding area.
- Please ensure proper handling of ready-to-eat foods. Before contacting ready-to-eat foods please perform a double handwash, dry hands, and use sanitizer. Found employees were performing a single handwash without an additional barriers.
- Please ensure cross-contamination does not occur between raw potentially hazardous foods and ready-to-eat foods (RTE). Found employee bare hand contacting raw shell eggs at grill before bare hand contacting RTE tortillas.
- Please ensure food contact surfaces are clean to sight, touch, and stored on smooth, easily-cleanable, and non-absorbant surfaces. Found several utensils stored between wall and shelving above three compartment sink.
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10/04/2010 | 84 |
- Please ensure that prepared food is being cooled properly, in shallow pans, surrounded by ice, or with a freeze stick. Prepared foods must be cooled from 135F to 41F within 6 hours. During course of inpsection, chorizo found in cold hold unit at internal temperature of 60F. Preparation taken place >6 hours previous.
- Please ensure that all cold hold items are at internal temperature of 41F. During course of inspection, fajita beef found at 60F. Beef reheated to internal temperature of 165F for 15 seconds.
- Please provide for thermometers in all cold hold units that house potentially hazardous foods.
- Please ensure that all food contact surfaces are washed, rinsed, and sanitized. During course of inspection, prep tables found with food particulate and other debris.
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03/09/2010 | 84 |
- Ensure raw animal protein is stored below ready-to-eat foods. Raw bacon stored over vegetables in walk in cooler.
- Ensure toxic items are stored below food contact surfaces. Degreasers and cleaning solutions stored over wares in rear of establishment.
- Taco shells stored in cardboard container with heavy food/oil buildup. Ensure food contact surfaces are 1.Smooth 2.Easily cleanable 3.Non-absorbant.
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12/01/2009 | 90 |
| No violation noted during this evaluation. | 06/18/2009 | 76 |
| No violation noted during this evaluation. | 02/04/2009 | 83 |
| No violation noted during this evaluation. | 03/12/2007 | 90 |
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