- Pico de gallo at 60 degrees F.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Eliminate the presence of insects by using any approved means. Clean the dead roaches from the establishment
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
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01/30/2016 | 82 |
- Use the sink for handwashing only; observed a knive and sink stopper in the sink
- Use 3 compartment sink for proper manual ware washing. WASH, RINSE, SANITIZE.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- A licensed plumber with an approved permit must do all plumbing installations and/or repairs, followed by inspection by the Plumbing Inspection department. Kitchen drain line is leaking and all sinks are drianing very slow.
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09/05/2015 | 87 |
- Food items packaged and available for customers to serve themselves must be properly labeled.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Use only food grade chemicals in establishment, use an approved licensed pest control company.
- Use 3 compartment sink for proper manual ware washing. WASH is soapy water, RINSE in clear water, Sanitize soak in sanitizer for a minimum of 30 seconds.
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08/08/2015 | 86 |
- 229.166 (g) (1) (A) HWS not provided. Provide at least one hand sink in the kitchen area. Existing handsink in serving area is currently not accessible to warewashing and food prep in kitchen.
- There must be at least one person per shift who is Food Manager certified.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles and before wearing gloves to handle food.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean prep table, and debris on barbacoa cooking equipment.
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04/07/2013 | 87 |
| No violation noted during this evaluation. | 09/21/2011 | 100 |
| No violation noted during this evaluation. | 09/12/2011 | 100 |
- Provide for all purchased food items to be properly labled; this demonstrates an unapproved source. Please do not purchase food items that are not labled with the distributor's proper information.
- Provide for all handwashing facilities to be equipped with soap and paper towels at all times. To include, provide a soap & paper towel dispenser at handsink.
- Provide for at least one person to be a Certified Food Manager on the premises at all hours of operation.
- (1). Provide a backflow prevention device at mop sink. (2). Provide for the cold water at restroom handsink to be accessible; a proper handwash consists of hot/cold water mixed @ 100 degrees farenheit.
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12/19/2009 | 86 |
| No violation noted during this evaluation. | 07/04/2009 | 94 |
| No violation noted during this evaluation. | 03/28/2009 | 87 |
| No violation noted during this evaluation. | 09/18/2008 | 85 |
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