- A couple soda nozzles found with mildew growth. Ensure soda nozzles are cleaned and sanitized on a routine basis.
- Plastic wrap found on fryer basket handle. When asked, manager stated wrap helped keep the metal ends together. Ensure basket is kept smooth, easily cleanable, nonabsorbant, and durable.
- Numerous soiled containers found stored as clean with the clean dishes. Ensure all food contact surfaces are washed free of food debris, then rinsed, and sanitized.
- Quaternary ammonia concentration in 3 compartment sink found above the 400 ppm mark (strip turned greensih blue). Ensure sanitizing compartment is tested with test strips and diluted with water as necessary to bring Quat concentration between 200-400 ppm.
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01/27/2016 | 94 |
- Personal phone left on upper shelf above prep line. Ensure employee personal items are stored below and away from food and food contact surfaces. Corrected on site.
- Fried plastic wrap wrapped around fryer basket handles. Ensure plastic wrap is kept off basket handles so basket may be smooth, easily cleanable, nonabsorbant, and durable. Plastic wrap also has a risk of melting into fryer oil and the food being served. Corrected on site.
- Black debris observed growing in soda nozzles at front in Dr. Pepper nozzle. Ensure soda nozzles are cleaned and sanitized routinely.
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09/11/2015 | 93 |
- 229.163 (n) (1) eat.drink.smoke. Observed cell phone on food line. Ensure all personal items are kept away from food prep area.
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01/09/2015 | 96 |
- Soda nozzles found with deteriorating plastic chunks. Ensure to clean and sanitize nozzles routinely.
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09/12/2014 | 97 |
- There were some bottle drinks in ice bin.Do not store any items in ice bin other that the ice scoop.(corrected)
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02/04/2014 | 97 |
- Salsa bar items temping 50-51 degrees. Ice is solid rock, suggested to break apart and add water to make ice bath and cool items down to required 41 degrees F. Walk-in cooler had 2 pounds scrambled eggs - 63F, 2 pounds scrambled eggs w/chorizo, 58F, 1 pound brisket 57F and 2 pounds brisket 66F. Manager indicated items were to be wasted. All date stamped 7/1 at 1600 which is yesterday. Explained if wants to keep items to be wasted in walk-in cooler must designate and label an area where only foods that need to be wasted are stored. Reach-in unit with street taco fixings items on top were temping at 45F. Warned to keep lid closed so that items will remain at required temperature of 41 degrees F or below.
- 229.163 (h) (8) before gloves. Inspector observed employee did not wash hands before glove change, spoke to employee who then only washed hands for less than 10 seconds without soap and did not dry. Sent back to handwash sink and instructed on proper handwashing technique.
- 229.163 (n)- eat, drink, smoke. Employee found eating or chewing while in the food service line.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 double hand washing.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Utensils including knives and tongs used during the preparation of chicken and beef both raw and cooked all kept in same container without sanitizing solution to prevent cross contamination. Manager immediately removed all items from service and washed, rinsed and sanitized all items including container.
- Every item with a date stamp in kitchen and walk-in cooler was date labeled 7/1 1600 both for prep time and use by time. Manager indicated had been having trouble with stamp and inspector suggested hand writing tags with correct dates and times until stamp can be repaired.
- 229.167 (e) (2) no soap. There was no soap in soap dispenser. When asked how everyone was washing their hands manager stated the soap was in the sanitizer dispenser and she would fix it, which she did. Shortly after employee was observed washing hands with water only, no soap.
- 229.165 (m) (1) (B)grease and soil accumulation. Not clean. Food prep surfaces need to be regularly cleaned and sanitized. Food handling utensils including scoops used in bulk food bins must be regularly cleaned and sanitized. Cutting boards need to be cleaned, sanitized and free from breaks and cracks including grooves. Ice machine needs to be cleaned and sanitized and free of mold growth including the top where the ice enters holding area.
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07/02/2013 | 69 |
- 229.165 (m) (1) (A)not clean(accumulation of food debris and grease on knives(stored as clean),shelves,tables,racks,algae growing on ice machine tracks for sliding doors,etc.. Food contact surfaces unsightly (dirty or not clean). Clean and sanitize food contact surfaces.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic(melted rubber spatula). Utensil(s) must have smooth, easily cleanable surfaces. Discard and replace all damaged utensils.
- 229.165 (h) (2)thermometer available. Provide thermometer in the small refrigerated ingredient bar located by the Tortilla prep area.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued FMC application.
- 229.168 (c) (1) toxics stored. Toxic items(bottle of Bleach located on lower shelf of preparation table) stored with items needing protection(food contact equipment). Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food(chili con carne(110 F), located on the Drive Through steam line not at proper temperature in hold unit/ Grilled chicken strips, located in the hot hold cabinet by the griddle.NOTE: Items reheated to 165F with in two hrs. PHF must be maintained at 135?F or above except for a roast which when properly reheated and/or cooked may be maintained at 130?F.
- Potentially Hazardous(raw processed brisket(50F)10 lbs: Employees wasnt sure how long item was not under cold hold, prior to being placed in the WIC/cut produce(47F) 1 lb: food not at required temperature in cooling unit(walk in cooler/Customer self-service. Donated food must be maintained at or below 41? at the time of donation. NOTE: Items condemned and voluntarily destroyed IAW city ordinance.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present(Mop sin and out door hose bib connection by the dumpster). Provide for adequate backflow prevention device.
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08/31/2012 | 74 |
- 229.165 (r) (3) (D)no sanitization. Ensure sanitizing solution is at 50-100 ppm.
- 229.165 (h) (2)thermometer available. Provide thermometers in all coolers (including salsa counter).
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01/11/2011 | 94 |
- Ice used as coolant may not be used an ingredient or food--observed personal bottled drinks in the ice bin in drive-thru area.
- Do not handle ready-to-eat foods with bare hands without the required control methods and proper training and documentation. Otherwise, use gloves or utensils.
- Hand wash station has no paper towels.
- Eliminate gnats.
- Clean and sanitize soda and tea nozzles daily.
- Handsinks must be used for handwashing only.
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05/26/2010 | 79 |
| No violation noted during this evaluation. | 06/05/2008 | 90 |
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