- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.
- Employees drinking while in the food service line. Employees must not eat, chew, drink while in the food service line.
- 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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01/21/2016 | 87 |
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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09/29/2015 | 96 |
- Observed employee drink on prep-station in line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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05/20/2015 | 96 |
- Reach-in coolers holding temperatures at 38F(holding soda and salsa),41F (holding soups and cheese), 41F (holding pre-cooked foods) and 38F (holding raw meats). Prep-station holding foods at 44F (jalepenos). Owner lowered temperature on unit and was able to read ambient temperature at 41F.
- Food contact surfaces unsightly (dirty or not clean). Bowls have dust buildup. Clean food contact surfaces. Dirty spoon used to dispense pre-cooked foods. Clean in use utensils. Thermometers have build-up in coolers Clean and sanitize thermometer.
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12/12/2014 | 92 |
- ENSURE THAT HOT FOOD IS COOLED PROPERLY BEFORE PLACING IN COOLER. (SOUP 118F) (USE SHALLOW PANS AND ICE BATHS)
- ENSURE THAT ALL EMPLOYEES USE A LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS IN KITCHEN)
- ALL 3 COMPARTMENTS MUST BE USED FOR PROPER WASHING OF EQUIPMENT AND DISHES. (ONE COMPARTMENT BEING USED AS A DUMPING STATION) (WASH: SOAP & WATER, RINSE: WATER, SANITIZE: BLEACH & WATER)
- ENSURE THAT FOOD CONTACT SURFACES ARE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE MACHINE (INSIDE))
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11/05/2013 | 85 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS)
- EMPLOYEES MUST WASH HANDS PROPERLY WHEN HANDLING READY TO EAT FOODS. (3 BARRIERS MUST BE USED: DOUBLE HAND WASHING, GLOVES, NAIL BRUSH, ETC.)
- COOKIES IN CONTAINER FOR SALE MUST BE FROM AN APPROVED SOURCE. (MANAGER REMOVED COOKIES BECAUSE THEY WHERE NOT COOKED IN A LICENSED KITCHEN)
- FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN)
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03/26/2013 | 85 |
- PROVIDE A WORKING THERMOMETER FOR REACH IN COOLER NEAR TORTILLA PREPARATION AREA.
- 229.165 (d) (1) (B)free of breaks, cracks; WILL NEED TO REPLACE TUPPEWARE CONTAINERS/PLASTIC CONTAINERS THAT ARE HIGHLY DISCOLORED OR HARD TO EFFECTIVELY CLEAN DUE TO WEAR AND TEAR; 229.165 (m) (1) (A)not clean; WILL NEED TO CLEAN INTERIOR OF ICE MACHINE DUE TO SCALE BUILDUP.
- WILL NEED TO REMOVE HOMEMADE COOKIES FROM COUNTER; NOT AN APPROVED SOURCE; COOKIES HAVE A LABEL; COME FROM JESUCRISTO MINISTRIES(COOKIES FOR A CAUSE); HOWEVER, THERE IS NO PHYSICAL ADDRESS THAT SHOWED LOCATION WAS A LICENSED FACILITY INSPECTED BY THE HEALTH DEPARTMENT 229.167 (d) (10) home made; COOKIES CONDEMNED
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10/23/2012 | 90 |
- DICED TOMATOES AND ONION NEED TO BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES F AND BELOW; DICED TOMATOES AT 52 DEGREES F AND DICED ONION AT 55 DEGREES F; WILL NEED TO LOWER THERMOSTAT TO REACH IN COOLER OR KEEP ITEMS IN ANOTHER LOCATION WHERE TEMPERATURE CAN BE MAINTAINED AT 41 DEGREES F; STILL WITHIN TIME RESTRICTIONS
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04/24/2012 | 95 |
- 229.164 (o) (4) (A) (i) - Cooked PHF; Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135? Fahrenheit) to 21? C (70? Fahrenheit). (BEEF FAJITAS CONDEMNED; TEMPERATURES WERE READING AT 80 AND 86 DEGREES F AND COOLING PROCESS STARTED AT 6:00 A.M.)
- 229.163 (h) (9) contaminate hands; EMPLOYEES NEED TO MAKE SURE TO WASH HANDS AFTER HANDLING RAW BEEF AND BEFORE HANDLING EQUIPMENT/COOKING.
- EMPLOYEES NEED TO MAKE SURE TO WASH HANDS IN DESIGNATED HANDWASHING SINK AND NOT IN THE 3 COMPARTMENT SINK
- MOLDY ZUCCHINI IN REACH IN COOLER WAS OBSERVED; ESTABLISHMENT NEEDS TO MAKE SURE ALL FOOD ITEMS ARE IN SOUND CONDITION.
- 229.164 (o) (7) (A) consume by date (prepared);Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified; ALL REFRIGERATED POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE KEPT LONGER THAN 24 HOURS AND ARE NOT DATE LABELED WITH A USE BY/CONSUME BY DATE ON NEXT INSPECTION WILL BE CONDEMNED.
- 229.165 (h) (2)thermometer available; NEED TO PROVIDE A THERMOMETER FOR ALL REACH IN COOLERS.
- 229.165 (m) (1) (A)not clean; NEED TO KEEP ALL CLEAN EQUIPMENT/UTENSILS STORED INSIDE A CLEAN CONTAINER(BOTTOM OF CONTAINERS HOLDING THESE VARIOUS ITEMS VERY DIRTY WITH FOOD DEBRIS/MILDEW/MOLD; NEED TO REWASH ALL UTENSILS AND BIN AND FOLLOW THIS BY SANITIZING THESE ITEMS; DIRTY BLENDER OBSERVED ON SHELF; CONTAINERS HOLDING VARIOUS BULK ITEMS DIRTY(LIDS DIRTY AND OLD FOOD DEBRIS SEEN AROUND CONTAINERS); VARIOUS BULK ITEM SCOOPERS DIRTY.
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12/14/2011 | 73 |
- 229.163 (h) (6) wash as needed; EMPLOYEES NEED TO MAKE SURE TO REMOVE GLOVES AND WASH HANDS THOROUGHLY AFTER CUTTING RAW BACON AND BEFORE HANDLING CLEAN EQUIPMENT.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.168 (d) (2) (A) (i) use toxics according to la; BLEACH BEING USED AS THE FINAL SANITIZER TOO STRONG; READING ABOVE 200 PPM; MAKE SURE PH IS BETWEEN 50 TO 100 PPM(PH PAPER WILL TURN PURPLE WHEN PROPER CONCENTRATION IS ACHIEVED); MAKE SURE TO KEEP BLEACH IN BUCKETS USED FOR WIPING DOWN COUNTERS/FOOD CONTACT SURFACES WITHIN MAIN KITCHEN AREA.
- 229.165 (m) (1) (A)not clean; NEED TO CLEAN ICE MACHINE IN BACK STORAGE AREA(LIME/CALCIUM BUILDUP OBSERVED).
- 229.165 (d) (1) (B)free of breaks, cracks; MAKE SURE TO REPLACE ALL CONTAINERS THAT ARE DISCOLORED/HIGHLY WORN OUT WITH NEW CONTAINERS; DO NOT STORE CONTAINERS ON GROUND.
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09/21/2011 | 86 |
- REFRIGERATED, POTENTIALLY HAZARDOUS FOODS NOT BEING MAINTAINED AT 41 DEGREES F AND BELOW; FOOD ITEMS CONDEMNED; SPANISH RICE AT 75 DEGREES F, ASADA AT 65 DEGREES F, CHORIZO AT 57 DEGREES F, CHICARRONES AT 63 TO 65 DEGREES F.
- OBSERVED EMPLOYEE RINSING OFF HANDS IN 3 COMPARTMENT SINK; EMPLOYEES SHOULD ONLY CONDUCT PROPER HANDWASHING AT THE DESIGNATED HANDWASHING SINK AT ALL TIMES.
- 229.164 (o) (7) (A) consume by date (prepared); WILL NEED TO LABEL ALL REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS(REFRIED BEANS)WITH A CONSUME BY/USE BY DATE IF KEEPING IN ESTABLISHMENT LONGER THAN 24 HOURS.
- 229.165 (h) (2)thermometer available; MAKE SURE ALL REACH IN COOLERS HAVE A THERMOMETER WITHIN THEM.
- 229.165 (m) (1) (A)not clean; OBSERVED BINS USED TO HOLD CLEAN UTENSILS DIRTY; MAKE SURE ALL KITCHENWARE IS CLEAN TO SIGHT AND TOUCH(OBSERVED SOME DIRTY PLASTIC LIDS FOR CONTAINERS.
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05/24/2011 | 81 |
- Make sure that all employees wash hands in designated handwashing sink and not in the 3 compartment sink.
- Dirty rag being stored on top of raw onions.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.168(d)(2)(A)(i) use toxics according to label; Make sure that bleach in buckets are within the appropriated parts per million(too high(200 ppm and above observed).
- 229.165 (d) (1) (B)free of breaks, cracks; Remove all worn kitchenware(spatulas, containers) and make sure to replace/discard all bulk containers that are cracked/broken.
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01/12/2011 | 82 |
- 229.165 (h) (2)thermometer available; No thermometer in reach in cooler by hot holding area.
- 229.164 (o) (4) (A) (i) - Cooked PHF; Cooked chicken fajitas in reach in cooler not being cooled down properly from 135 degrees fahrenheit to 70 degrees fahrenheit within 2 hours(temp. checked at 81 degrees fahrenheit and had been in reach in cooler for approx 2 hours and 10 minutes); item discarded
- Make sure all employees use 2 or more preventive measures (double handwash and alcohol based sanitizer and/or nail brush) before touching tortillas with their bare hands.
- 229.165 (m) (1) (A)not clean; Dirty bins observed holding clean kitchenware; handblender dirty, dirty knives/utensils observed.
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09/07/2010 | 85 |
- Refrigerated, ready-to-eat, potentially hazardous foods not maintained in reach in cooler at 41 and below; eggs(66 degrees), sausage(62 degrees)
- Refrain employees from chewing gum while preparing food.
- Refrigerated, ready-to-eat, potentially hazardous foods not properly labeled with a preparation date or consume by date. Please label all potentially, hazardous food items kept refrigerated longer than 24 hours.
- Refrigeration unit not working properly(reading at 66 degrees); items inside condemned.
- No certified food manager physically present; manager on duty cfm expired in 2009.
- Discard/replace all tuppeware containers in bad repair and discolored(numerous containers with an orange discoloration and one container with mold/mildew in it(discarded); some equipment being stored still wet(need to air dry thoroughly before storing; need to let all kitchenware and utensils dry on drainboards).
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05/12/2010 | 78 |
- PHF must be kept at 135 degrees F or higher
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using nail brushes.
- Ensure all food contact surfaces are cleaned and sanitized properly by utilizing all 3 steps. Observed employee skipping steps during manual ware washing.
- CFM Expired. Must have a Certified Food Manager on site at all times of business. Enroll in course then take passed certificate to 1901 S. Alamo for Health Dept. Certificate.
- Ensure all food contact surfaces;all food storage containers are clean,sanitized and in good repair. Microwaves need to be cleaned and sanitized.
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02/17/2010 | 82 |
| No violation noted during this evaluation. | 10/28/2008 | 97 |
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