- Observed tartar sauce individually packed in small Styrofoam containers, sitting out on prep table, at room temperatures. Tartar sauce read at 74 degrees F. When asked, employee was unsure when tartar sauces were placed there. Possible that they are from overnight. Also observed large buckets of tartar sauce that was made this morning, to be sitting on floor at room temperature. Ensure that all potentially hazardous foods are stored at proper cold hold temperatures of 41 degrees F. Employee explained that there is not enough room in walk in cooler, which is evident. Ensure that establishment is able to provide adequate space for all food that is produced and meant to be held under cold hold temperatures.
- Observed personal beverages on prep tables next to cutting boards, food ingredients, etc. Ensure that all personal drinks are stored in a cup with lid and a straw. Ensure that drinks are stored in a designated area for personal items.
- Observed raw fish packaged being stored in containers, above fresh produce. Observed carton of raw shelled eggs being stored above container of pico de gall. Observed box of raw shrimp being stored on top of uncovered container of cooked shrimp, and above containers of tartar sauce. Ensure that all raw foods are organized and stored away and below any ready to eat foods. Again, ensure that establishment is able to provide adequate space for all food to properly be stored.
- Observed pico degallo that was prepared day prior, to not have proper date marking labels. Ensure that if prepared foods are to be stored more than 24 hours, that date marking labels are placed on containers to determine day of expiration. Prepared foods are to be held for no more than 7 days, with preparation day counting as day 1.
- Observed hand sink in back kitchen area to have piece of equipment being stored in it. Unable to have easy access for proper hand washing. Ensure that hand sinks are free from stored items, and that hand sinks are only used for hand washing purposes.
- Certified Food Manager was not present during time of inspection. Ensure that a certified food manager is present during hours of preparation.
- Observed a cup being used for scooping ice in soda dispenser at drive thru to be submerged fully on ice. Ensure that proper scoops are used for dispensing of ice, and that scoop is held up, outside of ice. Observed soda dispensing machines to have debris along edging. Ensure to thoroughly clean units to prevent contamination of drinks. Observed duct tape being used to seal lid of ice machine. Ensure that duct tape is removed and that unit is repaired to allow surfaces to be smooth, easily cleanable, and non absorbent. Observed several containers of food being stored on wet and drity floors. Ensure that food is stored 6 inches or more from floors.
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03/31/2016 | 74 |
| No violation noted during this evaluation. | 12/09/2015 | 100 |
- Ensure that all foods stored in walk in cooler, refrigeration units, are fully covered to prevent contamination issues from racks and other foods stored.
- Observed one small baby roach on top of dishwasher/sanitizer machine. Ensure that all surfaces are kept from pooling water, food debris, etc. Ensure that establishment has proof of pest control services, when requested by inspector.
- Dishwasher/sanitizer read low in chlorine concentration. Ensure that machine is properly dispensing chlorine used for sanitizer, and that levels are read at 50-100ppm.
- ---Ice machine door may not be sealed with red duct tape. Ensure that all surfaces are sealed, and that they are smooth, easily cleanable, and non absorbent, to allow for adequate cleaning procedures to occur. ---Cardboard boxes are not to be used in fish coating and frying area. ---Clean warming oven, above stove near hand sink in front kitchen area, to remove all grease buildup. ---Ice scoop handle should be sticking up and outside of ice to prevent contamination.
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09/23/2015 | 87 |
- Observed ceviches on cold hold unit in front area, to read at 65 degrees F. Ice was not fully stocked on food items. Ensure that unit is monitored to ensure foods are maintained at 41 degrees F and below for cold hold.
- Observed personal beverage and open pack of cookies being stored on rack above area where flouring was stored and where hamburger patties were being prepared. Observed a Sonic beverage stored on preparation surface next to cutting board and cut avocado. Observed a thermometer in hand sink. Observed bucket with sanitizing solution in hand sink. Ensure that all personal beverages, foods, and personal items, are stored in a designated area away from food and food contact surfaces to prevent contamination. Beverages observed were being stored in proper cups with lids and straws. Ensure that items are not stored in hand sinks.
- Hand sinks should have hot water easily accessible. Hot water had been turned off at knobs, at back hand sink. Manager corrected on site. Ensure that hand sinks are not blocked. Managers stated that table is put in front of hand sink, for a small amount of time. Inspector explained that if possible, table should not be blocking hand sink because it may cause cross contamination if employees use hand sink to wash hands, since meat patties were being prepared next to it. Hand sink should be easily accessible without having to move large items in front of it.
- Microwaves should be cleaned and repaired to avoid any rusting surfaces from contaminating foods heated in units. Microwaves should be cleaned thoroughly when food debris is built up. Observed much debris on top of covered of foods on cold hold and hot hold units. Ensure that all surfaces are cleaned and that any food debris is removed to prevent cross contamination with foods that will be served. Ice scoops should be stored with handle outside of the ice. Observed bucket of tea being prepared on floor, then stored away. Ensure that when surfaces are contaminated on bottom, that they are properly sanitized to prevent contamination.
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05/21/2015 | 85 |
- Hand sink in back kitchen area, near ice machine, was not supplied with hot water. Ensure to have hand sink supplied with hot water at all times for proper hand washing procedures
- Certified Food Manager was not present at time of inspection. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45
- Small refrigeration units where glass mugs are stored, had much debris along gaskets. Ensure gaskets are properly sealed and that all refrigeration units are maintained to be clean and free of debris in order to prevent contamination.
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01/05/2015 | 91 |
- Observed uncovered personal beverage on top of preparation area above microwave, next to cold hold unit area, next to area where lemons were being cut. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Observed silver container storing containers of tartar sauce and ranch dressing, inside of ice that is used for consumption. Ensure that only ice is stored in this ice unit to prevent contamination.
- Observed bottle of bleach in hand sink in back area. Ensure that hand sinks are only used for hand washing procedures.
- Only certified food manager certification present was Nelly Castillo. Certified food manager not present at time of inspection. Ensure a certified food manager is present during all hours of operation.
- Ice machine door panel is still not corrected and has foam exposed. Ensure to have issue corrected to avoid citations being issued.
- OBserved bins with clean dishware to have food debris. Ensure all dishware, if meant to be clean dishware, is clean and stored in clean containers.
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06/23/2014 | 86 |
- Observed single service salsa and tartar sauce in baskets, being stored on ice that is used for drinks. Instructed employees to discard contaminated ice. Please ensure that food products, items are stored away from food and food contact surfaces to prevent cross contamination.
- Observed hand sink in back dishwashing area to not have hot water turned on. Ensure that hot and cold water are readily available at all times. Employee stated there may be a leak. If there is a leak, please have issue corrected within 10 days, at which time inspector will come back to ensure hand sink is adequate and accessible.
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01/09/2014 | 93 |
- Observed open personal beverages above prep areas, near microwave. Ensure to store all personal beverages in an area away from food and food contact surfaces. Beverages should be stored in a cup with lid and a straw to prevent contamination.
- Observed personal hand bags and cell phones being stored on prep areas, Ensure to store all personal items in an area away from easily access in order to prevent contamination of food and food service surfaces.
- OBserved molded bell peppers being stored in walk in cooler. Ensure all food is in sound condition.
- Observed raw fish, raw products (i.e. eggs) being stored in walk in cooler, on shelf above ready to eat foods (strawberries, pico de gallo, etc) Ensure all raw products are stored below ready to eat items to prevent cross contamination.
- Hand sink in back area (near warewashing sink) had no cold water. Water is too hot for employees to follow proper hand washing requirements. Hand sink should be supplied with cold water for proper hand washing procedures.
- 229.166 (i) (1) (A)HWS not accessible. 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. At time of inspection, a white folding table was placed and being used in front of hand sink. Table was removed on site.
- 229.166 (i) (1) (C)Auto HW not used correctly. OBserved employee dump beverage with limes in hand sink. Ensure hand washing sink is only used for hand washing purposes
- Air gap at three compartment sink was not present. Ensure to have an air gap from end of pipe to drain on floor that is 2 times the diameter of the pipe to prevent contamination if sewage backup is to occur.
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07/16/2013 | 78 |
| No violation noted during this evaluation. | 02/25/2013 | 100 |
- Potentially Hazardous food not at required temperature in cooling unit. ENSURE THAT ALL POTENTIALLY HAZARDOUS FOODS ARE AT 41 DEGREES F OR BELOW.
- EMPLOYEE FOUND MIXING COLE SLAW ON KITCHEN FLOOR. ENSURE TO MIX, PREPARE FOOD ON CLEAN SURFACES ABOVE FLOOR.
- * 229.164 (c) (8) shellstock labeled. 229.164 (c) (8) shellstock labeled Violation Out * 229.164 (c) (8) shellstock labeled. SHELL STOCK OYSTERS SHALL BE OBTAINED IN CONTAINERS BEARING LEGIBLE SOURCE IDENTIFICATION TAGS OR LABELS AFFIXED BY THE HARVESTER AND EACH DEALER THAT DEPURATES, SHIPS OR RESHIPS THE SHELL STOCK ACCORDINING TO TEXAS MOLLUSCAN SHELLFISH RULES. TAGS SHALL BE KEPT FOR 90 DAYS. CORRECTED, TAGS FROM SUPPLIER KEPT ON FILE
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date.
- ENSURE TO CLEAN INTERIOR OF ICE MACHINE; REMOVE MOLD ACCUMULATION. ENSURE TO STORE ICE SCOOPS ON CLEAN DRY SURFACES, NOT WITH HANDLE TOUCHING ICE CUBES. ENSURE TO REMOVE ALL DAMAGED PLASTIC FOOD CONTAINERS. DISCARD ALL HEAVILY DAMAGED, DIRTY CUTTING BOARDS, SURFACES IMMEDIATELY.
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10/26/2012 | 80 |
- Ensure that there is nothing stored in the hand wash sinks. (Bucket of rags found in hand sink.)
- Ensure that all prepared food items are properly date labeled with a prep date.
- Ensure that all food contact surfaces are cleaned and sanitized. (Mold found in ice machine.)
- Ensure that all permits are up posted and up to date. (Food permit was expired. 10 day notice issued to renew license. Please go to 1901 S. Almao to renew license)
- Ensure that all cut produce it labeled with the date the produce was cut.
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12/21/2011 | 86 |
- There are some chipped plates. need to replace any chipped or broken plates.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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08/16/2011 | 94 |
- Properly store toxic items in the backk section by the office.
- Clean the reach-in coolers.
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02/02/2011 | 94 |
- Drink cups need to have a lid.
- Properly store toxic items.
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08/09/2010 | 93 |
| No violation noted during this evaluation. | 08/14/2009 | 87 |
| No violation noted during this evaluation. | 02/23/2009 | 90 |
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