- Label all toxics removed from bulk containers with common name
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01/26/2016 | 97 |
- Observed radio on hand sink in back area. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Observed towels on cutting boards. Ensure all towels are kept in sanitizing solution when not in use.
- Observed old food debris accumulated in corners of cold hold unit. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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09/30/2015 | 93 |
- Need to clean the blade area of the prep table can opener, located across from the dishmachine and 3 compartment sink
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04/14/2015 | 97 |
- Observed an employee touch the radio and dirty towels then handle tortillas with bare hands without washing hands. 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.
- Observed an employee handling tortillas and preparing tacos with bare hands. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Inside of all refrigerators need to be cleaned and sanitized, including shelving, walls and gaskets.
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10/24/2014 | 89 |
- Observed a case of raw eggs sitting out at room temperature. Ensure eggs are kept on ice or in the cold hold to maintain a temperature of 41F degrees until ready to be used. If kept above 41F degrees, a time log must be kept and eggs must be discarded after 2 hours.
- All foods in the cold hold unit were ~50F degrees. All potentially hazardous foods must maintain a temperature of 41F degrees or below to prevent bacterial growth. Temperature was adjusted on the cold hold unit.
- Observed condensation dripping into an uncovered pot in the refrigerator. Ensure all foods are covered to prevent contamination. Food inside the pot was discarded.
- Food permit is expired. Owner has 10 days to purchase new food permit. Permit must be purchased at 1901 S. Alamo, Monday-Friday 7:45-4:30.
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06/11/2014 | 88 |
| No violation noted during this evaluation. | 01/17/2014 | 100 |
- Cooler by 3 compartment sink - Temperatures of potentially hazardous foods such as refried beans, carne guisada, and menudo were greater than 55F degrees for longer than 4 hours. Per date label food items were prepared yesteday August 5. All potentially hazardous foods held cold must be at 41F degrees or less to avoid bacterial growth and cross contamination.
- Cold hold unit by 3 compartment sink - Thermomter in regrigerator read 43 plus degrees at time of inspection. Per owner the regrigerator will have to be serviced. All refrigerators must be capable of holding food at 41F degrees or less.
- Observed bucket containing unknown solution in kitchen area. Per food handler bucket contained bleach and water. All toxic itmes must be labeled to avoid cross contamination.
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08/06/2013 | 89 |
- 229.166 (i) (1) (A)HWS not accessible. Install handsink at drink station at front. Or make door to kitchen handsink a swinging door. Or remove this door.
- 229.168 (a) toxics not labeled. Insure that all chemical spray bottles are properly labeled with type of chemical.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak at back of kitchen area. Water is pooling on floor.
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10/30/2012 | 91 |
- 229.164 (o) (4) (D) Raw Shell Eggs. All raw shelled eggs must be kept at 45 degrees or colder. Raw shelled eggs being kept near stove, at 65 degrees. Advised establishment to not bring out so many at one time.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.166 (i) (1) (A)HWS not accessible. Establishment does not have a handwash station at drink station, either install handsink, or make kitchen door into a swinging door, to allow wait staff access to kitchen handsink.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside of them.
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05/24/2012 | 86 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If employees are going to touch cooked food with their bare hands. Establishment must provide proper bare hand contact documentation.
- 229.166 (g) (1) (A) HWS not provided. Establishment must provide a handsink at drink station, or remove door between drink station and handsink.
- 229.165 (d) (1) (B)free of breaks, cracks. Dispose of all broken utensils. Found broken and cracked spatula in kitchen area.
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01/18/2012 | 90 |
- Beans and carne guisada found in refrigeration unit at 61F and 48F. All foods in refrigeration units must be at 41F or below. Potentially hazardous foods must be cooled a total of 6 hrs from 135°F to 41°F or less. Foods should be cooled using an ice bath or ice wand.
- All foods in refrigeration unit must be covered to protect against cross-contamination. Bowls or plates may not be used to dispense foods. Ladels or spoons with handles should be used to dispense foods.
- Certified food manager must be present at establishment during operating hours.
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06/16/2011 | 88 |
- Food manager's license should be renewed. A certified food manager should be at the establishment during establishment's operating hours.
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02/22/2011 | 97 |
- ALL COOKED/PREPARED/COMMUTED FOODS STORED FOR LONGER THAN 24HRS MUST HAVE A LABEL INDICATING DATE/DAY ITEMS WERE PREPARED.
- 229.165 (k) (12) (A) (i)machine sanitize 165-194F. MECHANICAL WAREWASHING MACHINE NOT REACHING PROPER TEMPERATURE. RINSE WATER ATTAINING ONLY 101 DEGREES FARENTHEIT. OWNER WILL CONTACT MACHINE REP. TO SERVICE. WILL COMPENSATE BY USING MANUAL WARE WASHING.
- 229.165 (d) (1) (B)free of breaks, cracks. ALL FOOD-CONTACT SURFACES OF SERVING AND DINNER WARE MUST BE FREE OF CRACKS, CHIPS, PITS, ETC. REMOVE ALL DISHWARES THAT HAVE CRACKS, CHIPS, BREAKS ETC. FROM SERVICE
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09/16/2010 | 90 |
- COOKED, REFRIGERATED FOOD ITEMS, SHOULD BE REHEATED TO 165 DEGREES FARENTHEIT BEFORE BEING INTRODUCED TO HOT HOLD UNITS.
- Refrigerated, ready-to-eat food not properly marked with a use by date. ALL COOKED, REFRIGERATED, PHF MUST BE LABELED WITH A LABEL INDICATING DATE FOOD WAS PREPARED AND SHOUDLBE USED WITHIN 7 DAYS FROM SAID DATE
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04/06/2010 | 91 |
| No violation noted during this evaluation. | 04/28/2009 | 74 |
| No violation noted during this evaluation. | 04/11/2008 | 97 |
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