- PROVIDE FOR TOXIC CHEMICALS TO BE STORED AWAY FROM FOOD ITEMS. (BOTTLES OF OIL NEXT TO TOXIC BOTTLES)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (NO PERMIT POSTED)(GO IN PERSON TO 1901 S ALAMO TO RENEW PERMIT)(ANY QUESTIONS CALL 207-0135)
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02/09/2016 | 94 |
- PROVIDE FOR ALL COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER TO HAVE A CONSUME BY DATE LABEL. (BEANS 10/1/15--10/8/15)
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10/07/2015 | 96 |
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN)
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04/17/2015 | 97 |
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12/02/2014 | 97 |
| No violation noted during this evaluation. | 05/22/2014 | 100 |
- Ensure all food in walk-in cooler is maintaining a temperature of 41 degrees f or below. Found marinated brisket in walk-in cooler not at required temperature. (Brisket was immidiately put on ice).
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10/02/2013 | 95 |
- Ensure all sinks are properly used as designated. (Hand sink next to three compartment sink had scrubbing pad in it at time of inspection.)
- Ensure all repackaged and and prepared foods are properly date labeled. (Repackaged food items found in the walk-in freezer without proper date labeling.)
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02/20/2013 | 92 |
- Ensure all clean utensils are properly stored on surfaces that are cleaned and sanitized. (Cabinets storing pans in the kitchen area found to be dirty with debris at time of inspection.)
- Ensure all food items are in sound condition. (Produce found in walk-in cooler found to have mold. Molded carrots and peppers were discarded)
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09/26/2012 | 93 |
- 229.163 (g) Wash before RTE. Employee seen handling raw beef patties and then handling ready to eat buns. Employees must wash hands and put on new gloves before handling ready to eat foods such as buns after handling raw meats.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Establishment must discontinue the storage of open raw beef and hamburger buns on same preparation table. Establishment should move buns to area where cross-contamination may not occur.
- 229.165 (d) (1) (A)smooth. Food preparation cart found with raw wood. Food cart must be painted or sealed so that it is smooth, easily cleanable and nonabsorbent.
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01/23/2012 | 89 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Beans found from moning on table at 80F. .(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under paragraph (4) of this subsection by using one or more of the following methods based on the type of food being cooled: (i) placing the food in shallow pans; (ii) separating the food into smaller or thinner portions; (iii) using rapid cooling equipment; (iv) stirring the food in a container placed in an ice water bath; (v) using containers that facilitate heat transfer; (vi) adding ice as an ingredient; or (vii) other effective methods. All potentially hazardous foods must be cooled from 135F to 70F within 2 hours of the start of the cooling process and to 41F or below within 6 hours.
- 229.164 (o) (4) (D) Raw Shell Eggs. Potentially Hazardous food not at required temperature in cooling unit. Food stored in walk-in cooler is temping at 48 F. No potentially hazardous foods may be stored in cooler until temperature is maintained at 41F or below. Establishment must create temperature log to monitor temperature twice daily, in morning and in afternoon. See condemnation report below. All foods were voluntarily disposed of.
- 229.163 (h) (6) wash as needed. Employee seen picking up items off floor and then handling clean wares without washing hands and changing gloves. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and then drying hands on clean towel or paper towel.
- Employee personal items such as cell phone, keys found on clean slicer. All employee items must be stored away from food preparation areas and items.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employees seen handling dirty dishes and then handling ready to eat foods without first washing hands and putting on gloves. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 1. Raw chicken found stored over fresh vegetables and other foods. Foods must be stored so that cross-contamination does not occur. 2. Pans used in hot hold unit found stored on floor. All wares used in food preparation must be kept clean.
- 229.165 (k) (14) Establishment using soap and water for cleaning and sanitizing surfaces. Towels used for cleaning must be kept in proper sanitizing solution.
- Temperature at 3 compartment sink only reaches 113F. Temperature must reach at least 120F.
- 229.165 (m) (1) (A)not clean. Utensils found soiled and stored on surface that is not clean. Utensils found stored in storage area with objects that may contaminate or make items used for food preparation not clean. All equipment and food contact surfaces must be kept clean. Ice scoop found stored on top of ice machine. Ice scoop must be stored in food-grade easily cleanable container or in ice with handle up.
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09/15/2011 | 65 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Potentially Hazardous food not at required temperature in cooling unit. Food stored in refrigerator in kitchen was temped at 51 F, walk-in cooler is temping at 48 F. Establishment has 24 hours to repair coolers so that they are holding a legal food temperature of 41 F or below.
- Employees are storing personal food/drink in coolers with students food. All Employee food and drink items must be stored in walk-in cooler on lower shelf. Proper signage of designated area for employee food and drink must be used.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Raw animal food stored above cooked & raw ready-to-eat food. 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.
- Cold hold unit in kitchen and walk-in cooler not adequate to maintain product temperature. Cold hold was temped at 51 F and walk-in cooler is temping at 48 F. Establishment has 24 hours to repair the two coolers in question.
- Over the counter pesticides observed in kitchen area. Discontinue using over the counter pesticides only commercial grade pesticides that are approved for use in kitchens are allowed.
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01/27/2011 | 81 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and did not use a cleaning compound or hot water. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. 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.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked with chemicals. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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09/21/2010 | 89 |
| No violation noted during this evaluation. | 02/24/2009 | 85 |
| No violation noted during this evaluation. | 10/24/2008 | 90 |
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