- Manual ware washing with no sanitation cycle. Ensure manual ware wash is wash/rinse/sanitize set up.
- cooler without a thermometer. Ensure all coolers have easily accessible/visible thermometers.
- Equipment used in storing food not cleaned. Clean equipment used for storing foods. (Storage lids soiled)
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
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03/25/2016 | 83 |
- Walk-ins holding temperature at 38F and 40F. Drink reach-ins holding temperature at 36F and 38F. Prep Station holding temperature at 60F. Unit turned on daily ensure unit is at 41F and below before placing foods in unit.
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12/01/2015 | 95 |
- Repair man showed up during inspection to adjust thermostat in walk-in.
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08/04/2015 | 95 |
- Not arranging each type of container to prevent cross contamination of each type of raw animal product. (raw meat over cut lemons in walk-in) Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
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03/02/2015 | 96 |
- Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Multiple employee beverage with open lids found in food handling areas. Found debris (produce labels) in hand sink. Provide that handsinks are for handwashing only. Provide that there is a disgnated area for employee drinks with a lid and straw.
- Employee did not wash hands after engaging in other activities that contaminate the hands such as drinking from a personal cup, with out changing gloves. Provide proper hand washing training to employees.
- Improperly storing toxic chemicals next to food products. Soap products above bean and rice storage, Can of raid above coffe cups and coffee maker, Cleaning products next to food containers. Provide that all chemical and hazardous products are stored away from food products and food contact surfaces.
- Walk in cooler without a permanently affixed thermometer. Thermometers in walk-in no longer working. Provide that all cold hold units have a thermomter.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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09/24/2014 | 83 |
- Observed food items in the cold hold unit between 48-68 degrees F. Ensure all items potentially hazardous are 41 degrees F or below. Consider using time as a public health.
- 229.163 (n) (2) (C) contaminate surroundings. Observed drinks above fish batter station. Personal drinks must have a closed lid and help below and away from food prep areas.
- Observed rotten potatoes and dented cans. Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be donated. Food must be honestly presented, safe and unadulterated.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee working with ready to eat foods at the cold hold unit station and not use two safeguards. Establishment does not have bare hand contact documentation in place either. 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.
- Observed cold hold unit at 48 degrees F. Ensure cold hold unit is working correctly. Investigate and repair.
- Observed rodent dropping in the storage area. Eliminate the presence of rodents by using any approved means.
- Observed toxic chemicals (Windex, grill cleaner, and rat trap) above cooling food station. Store toxic items below and away from food areas, remove all poisonous items from food areas.
- Observed food manager certificate expired. Registering and successfully completing a Food Manager Certification course. 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 knifes in dirty water cup, grill area needs to be clean and hot hold unit.
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07/08/2013 | 68 |
- Observed open drink containers in the prep area. All personal drinks must be covered with a lid and straw.
- Food handlers not wearing gloves or utilizing hand sanitizer at establishment. All food employeese must utilize additional barriers such as handsanitizer or gloves.
- 229.168 (c) (1) toxics stored. Observed personal medicines stored on metal storage rack above food products.
- 229.165 (h) (2)thermometer available. Install thermometers in salad unit and walk in cooler.
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02/26/2013 | 81 |
- Cheese observed with mold. Cheese was delivered and will be returned.
- No handsanitizer at handsink at time of inspection and food handling employees engage in bare hand contact with RTE foods such as vegetables. **Handsanitizer placed at handsink. Ensure all food handlers document all proper training.
- Improper storage of RTE and raw food products in WIC. Raw eggs and meat stored above diced vegetables.
- Establishment must routinely monitor critical control points 229.164 (o) (9) (A) (i) Time Only. Time mark PHF with discard time of 4 hrs after preparation.
- Provide for an air gap for drainage for ice machine.
- Observed tongs resting on inside of trashcan. Tongs removed and properly sanitized. Observed knives in a dirty storage tray. All food contact surfaces must be clean and sanitized to sight and touch prior to use. Clean all areas of all plastic storage containers used for food storage on a daily basis.
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07/28/2011 | 78 |
- Syrofoam drink containers without proper lid or straw. Ensure all drink containers are equipped with tight fitting lid and straw.**Observed an employee chewing gum. COS. Employee discarded gum.
- Manual warewashing no sanitizer detected. Retrain employees to Wash,Rinse,Sanitize all dishes properly. Ensure to use the proper amount of sanitizer. 229.165 (r) (3) (D)no sanitization.
- Ensure to wash and sanitize all food storage containers to effectively remove old food and grease. Place all handles sticking up to avoid cross contamination. Place all utensils on clean, dry surface. Observed spoon used for tea on rack and knife on cooler counter.
- No sanitizer observed at handsink. Train all employees to properly wash their hands for ready to eat foods by utilizing double handwashing procedures and a second barrier such as handsanitizer. No gloves are used.
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10/25/2010 | 86 |
- ENCHILADAS ON HOT TABLE AT 99.5F. ENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE HELD AT 135F OR ABOVE. **DISCARDED ENCHILADAS
- CLEAN PLASTIC INSERT INSIDE OF ICE MACHINE.**CLEAN MICROWAVES**CLEAN INSIDE OF SPOUTS OF POURING CONTAINERS.
- OBSERVED EMPLOYEE CHEWING GUM IN KITCHEN. EMPLOYEE REMOVED GUM.
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04/27/2010 | 88 |
- Dented cans in establishment, remove all dented cans from establishment.
- Foods not protected by storage in packages, covered containers, etc. Raw bacon in foil in dish on top of raw c.guisada in container. Protect all raw food by storing properly away from other potentially hazardous foods.
- Walk in cooler without a permanently affixed thermometer.
- Clean and santize all food contact surfaces; microwaves are dirty. Remove all chipped plates in the establishment unable to properly clean and sanitize.
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09/03/2009 | 86 |
| No violation noted during this evaluation. | 04/07/2009 | 97 |
| No violation noted during this evaluation. | 11/20/2008 | 97 |
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