- In use container of ready to eat fajitas being stored on top of steam table at room temperature. Must be held hot at/or above 135 degrees F. or use time as a public health control
- Do not store sponges in waitress area hand washing sink. Sink should only be used to wash hands.
- Bottled water in a twist off cap is not an approved for use in the food prep area. Two bottled waters observed on prep table in kitchen.
- Must use a barrier (such as a utensil or disposable gloves) when handling ready to eat foods with bare hands (preparing plates for customers), or provide a bare hand contact procedure for inspectors review.
- Containers of raw beef must be stored below any ready to eat foods at all times when stored in cooling units
- Store the ice scoop on a clean surface.
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01/06/2016 | 80 |
- Do not store oven cleaning spray bottle on rack next to clean dishes.
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07/23/2015 | 97 |
- Make sure all prepared and/or cooked foods stored inside the reach-in refrigerator for over 24 hrs is properly date marked for rotation purposes
- Make sure ice scoop is stored on a clean dry surface
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04/06/2015 | 93 |
- Make sure all employee drinks are in a cup with a lid and straw and stored below or away from food or food handling areas.
- Make sure soap is available at the kitchen hand washing sink at all times of operation.
- Current posted food establishment permit expired (4/2014). You have 10 days from today (by Sunday / 12-14-2014) to purchase and post your current food permit. A follow up inspection will be conducted on Monday 12-15-2014 to verify purchase of current permit.
- Make sure wiping towel bucket located in waitress station has proper sanitizing solution.
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12/04/2014 | 87 |
- All foods in the cold hold unit were ~50F degrees. All potentially hazardous foods must be kept at 41F degrees or below to prevent bacterial growth.
- Observed rice on the hot hold at 45F degrees. Ensure potentially hazardous foods are reheated to 165F degrees before putting onto the hold hold unit.
- Observed several bowls and containers in the hand sink. The hand sink may only be used for hand washing. Items may not be stored or washed inside this sink. Sink must always be accessible for proper hand washing.
- Observed a plate of employee's food sitting on the dry goods rack near 3 compartment sink. All personal items and personal food must be kept away from all food and food prep areas to avoid contamination.
- Foods were not covered in the refrigerator. Ensure all foods that have been prepared are covered to prevent contamination.
- Did not see date labels on potentially hazardous foods. Ensure that all potentially hazardous foods that have been prepared and kept longer than 24 hours have a use by date label of 7 days, the date prepared counting as day 1.
- All foods inside the cold hold unit were ~50F degrees. Thermometer inside unit as well as inspectors thermometer read ~50F degrees. Temperature for unit needs to be at 41F degrees or below, unit may need to be repaired or temperature adjusted.
- Observed a container of Comet and Raid stored above and next to potatoes and masa. All toxic chemicals must be stored away and below all food and food contact surfaces to prevent contamination. Raid is not intended for commercial use and may not be used in restaurants.
- Inside of the cold hold unit and microwave have built up food debris. Inside of equipment needs to be cleaned and sanitized. All food contact surfaces must be clean to sight and touch.
- Observed several plates and bowls with chips and cracks along the rim. All food contact surfaces must be in good repair. Wares need to be discarded and replaced with ones in good condition.
- Observed an employee drink from a water bottle then immediately start to prepare tortillas. Ensure employees 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.
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06/12/2014 | 65 |
- Observed cold hold unit at 48 degrees F. The food in the reach in ranged from 46-52 degrees F.
- Observed carne asada under the hot hold unit. Ensure all food is held at 135 degrees F or 41 degrees F. Unless Time Only is implemented.
- Observed no documentation for bare hand contact. The signage on how to use a double hand washing procedure and the hand sanitizer are available. Cook demonstrated the hand washing procedure and was done incorrectly. Inspector corrected and re-taught the procedure. (COS)
- Observed food items needing date markings that were made the day before. Date mark refrigerated, ready-to-eat and prepared food that is frequently unwrapped or dispensed using an acceptable method.
- Install hand washing sink in the waitstaff area. Wait staff cleans tables and pours drinks. Previous inspector gave them till next routine to install hand sink and it has not been done.
- At the time of inspection food manager certificate could not be presented. Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Observed missing thermometers in the reach in cooler next to the hot hold unit, the three refrigerator holding potentially hazardous foods. Provide a thermometer in all refrigeration units holding potentially hazardous foods.
- Observed dishes in the clean rack with food debris and with chipped rims. Discard and/or replace unsafe equipment.
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08/20/2013 | 70 |
- Potentially Hazardous food not at required temperature in cooling unit. All potentially hazardous foods must held at 41F or below by placing in shallow pans or containers of ice or utilizing Time as a Control.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not held to proper temperature of 135F for hot holding.
- Personal items stored next to single serve disposable gloves and napkins. Observed used baby bottle stored to single service items and hair net inside a to go box.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.
- 229.164 (f) (2) (A) (iv) not covered.
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (e) (1) #HWS.Install a handsink for waitress/beverage area. Must have hot and cold water with minimum temperature of 100F. Ensure to have proper permits.
- 229.168 (c) (1) toxics stored. Maintence items and supplies stored next to raw uncut onions. Store all maintance items and supplies in a desginated area away from food products.
- No sanitizer utilized at 3 compartment sink for warewashing dishes.For manual warewashing all dishes must be washed, rinsed, and sanitized 50-100ppm.
- 229.165 (f) (12) (B)integral thermomter. Place thermometer in back refrigerator in storage room.
- 229.165 (m) (1) (A)not clean. Dishes stored in unclean containers. Clean inside or refrigerators, and all surfaces. Clean fryers, grill and remove accumulated grease and oil debris.
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02/07/2013 | 63 |
- 229.163 (h) (5) handling soiled equip. Waitress must wash their hands at a handsink with soap and water between cleaning tables. Their hands are contaminated with santizer and must be washed properly.
- Observed food handlers wipe their hands on their aprons. Food handlers must wash their hands at the handsink when their hands become soiled.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF must have DISCARD date of 7 days after preparation date. Beans 6/6/2012-6/13/2012
- 229.165 (m) (1) (A)not clean.Observed dirty soup spoons hanging on peg with clean dishes. Clean and sanitize dishes located on bottom shelfing and store in bags for future use.
- 229.164 (o) (9) (A) (i) Time Only.Utilize Time only for PHF not held at proper temperature of 135F. Must indicate time prepared(time off temperature and indicate 4 hours later).
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06/06/2012 | 89 |
- Paletas from El Flor de Michoacan not labeled with manufacturing information. Cease selling of paletas until manufaturing information is obtained. 229.164 (r) (1) (B) (iv) manufacturer info.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. Food handler did not engage in proper handwashing for RTE as stated;double handwashing.
- Small amount of rodent dropping observed on bottom of metal shelving unit. Droppings were removed and dishware was sanitized.
- Improper sanitizing solution for sanitizing tables. Use water and sanitizer only for sanitizing.
- 229.165 (m) (1) (A)not clean. Various storage containers on shelves not clean due to contamination with rodent droppings and food debris. Wash and sanitize all food contact surfaces throughly.Clean shelves in refrigerator and remove standing water inside.
- Chrizo was condemned and discarded. All Potentially hazardous foods must be stored at 41F or below all times.
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09/13/2011 | 78 |
- Observed Caldo in the refrigerator temperature 100F. Improper cooling observed. COS- Ensure to properly cool all cooked potentially hazardous foods properly.
- Improper temperature holding for Eggs in cold hold. Enchiladas in cooler at 88F. Condemned Eggs and Enchiladas. Ensure to hold all potentially hazardous foods at 41F or below. Eggs can be held at 45F.
- Observed food handler wipe their hands on their apron. Ensure apron is worn effectively to keep food handler clothes clean. Observed open drink container with a spill proof lid and straw. Ensure all drink containers are spill proof and accompanied by a straw.
- Food handler must wash their hands between duties of ready to eat foods.
- Improper storage of raw and cooked food in the cooler.
- At time of inspection no soap at handsink- only handsanitizer. 229.167 (e) (2) no soap.
- 229.168 (i) (1) (A) employee medicine. Medicines are not labeled correctly (name to who it belongs was not on bottle), Medicines not stored in leak proof container. Observed medication on counter next to food for the public. Medication was removed.
- Multiple food contact surfaces not clean to sight and touch.Clean shelves, inside refrigerators, remove foil as shelf lining-find alternative. Observed cracked storage containers-sort through all food contact surfaces and utensils and discard all not in sound condition.
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12/14/2010 | 65 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Ensure to separate large amounts of food into smaller containers.
- Observed an employee wash their hands for only 12 seconds.Retrain all food handling employees how to properly wash their hands.
- Retrain employees on good hygienic practices. Observed an employee wash their hands in the sanitizing bucket and another wipe their hands on their apron.
- Removed pastry items prepared in unlicensed kitchen from display case. All food served or sold in establishment must be prepared from a license facility.
- Employees must wash their hands for 40 seconds when handling (cutting,preparing) ready to eat foods such as fruit/vegetables followed by hand sanitizer.No documentation present.
- Ensure all cooked and raw potentially hazardous foods are stored properly, all cooked food must be stored above raw food products. Observed raw chicken stored in fridgerator above cooked ground beef.
- Observed rodent droppings in storage room. Clean room throughly and contact a licensed pest control.
- Ensure all thermometers are in good condition;replace all broken thermometers.
- Ensure to clean and sanitize all utensils-discard all chipped/cracked plates and utensils. Clean inside and outside of microwaves. Discard all dirty towels into laundry;do not allow to accumulate.
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06/08/2010 | 66 |
- Improperly storing toxic chemicals next to food products. Comet cleaner, stored on shelf directly over an open container of sugar.
- Do not store raw shelled eggs over vegetables.
- All PHF food in coolers must be labeled with time and date prepared. Unmarked food appears to be in sound condition, therefore I will not require establishment to dispose of food.
- All food products sold at establishment, must have a manufactures label on product.
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12/17/2009 | 85 |
| No violation noted during this evaluation. | 05/12/2009 | 81 |
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