- 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 incentive programs that assist or encourage food employees not to work when they are ill. Inspector left bare hand contact acknowledge form with owner.
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03/03/2016 | 96 |
- Observed a styrofoam cup being used as a dispenser.need to use a washable scoop or cup to dispense food products.
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11/16/2015 | 97 |
| No violation noted during this evaluation. | 07/10/2015 | 100 |
- 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. 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 o work, or control measures approved by the regulatory authority. (left acknowledgement form)
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03/19/2015 | 96 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Observed some chipped plates.Need to replace any chipped or broken plates.
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01/13/2015 | 94 |
- There is no backflow preventer present.(mop sink) No hose bibb connection on mop sink. Install the proper backflow prevention.
- Need to use approved containers to store food products.
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05/22/2014 | 93 |
- Refrigerated, ready-to-eat food not properly marked with a use by date or date that indicates when the food items was put into the cooler for cold hold. 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 at 45F a max of 4 days.
- Sanitizing solution in the 3 compartment sink was reading below 50 PPM. Ensure that the sanitizing solution has a concentration of at least 50 PPM. Obtain testing strips for chlorine to ensure that the water is the right concentration.
- Inspection report was not posted in customer view. Ensure that the inspection report is posted in customer view.
- 229.166 (g) (3) mop sink. No mop sink provided. Install a mop sink to clean mops and dispose of dirty water.
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09/03/2013 | 87 |
- PROVIDE FOR EGGS TO BE AT 41F OR LOWER FOR COLD HOLD. (EGGS 71F)
- PROVIDE FOR A CONSUME BY DATE LABEL TO BE ON COOKED FOODS STORED 24 HOURS OR LONGER. (NAME OF PRODUCT, DATE COOKED, 7 DAYS (COOLER 41F)
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07/11/2012 | 91 |
- PROVIDE A CONSUME BY DATE LABEL ON ALL COOKED FOODS STORED IN COOLERS 24 HOURS OR LONGER. (NAME OF PRODUCT/DATE COOKED/ENDING DATE)
- PROVIDE FOR WIPING CLOTH SOLUTION TO BE 50PPM - 100PPM. (TO STRONG)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (SODA NOZZLES, KNIVES (STORED DIRTY))
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXP 10/2010)
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10/18/2011 | 87 |
- PROVIDE FOR EMPLOYEES TO WASH HANDS AT HANDSINK USING WARM WATER AND SOAP FOR 20 SECONDS THEN USING A DISPOSABLE TOWEL TO DRY HANDS. EMPLOYEES SEEN WALKING IN AND OUT OF ESTABLISHMENT WITHOUT PROPERLY WASHING HANDS BEFORE CONTINUING FOOD HANDLING.
- ENSURE THAT ALL EMPLOYEE DRINKS ARE PLACED AWAY FROM FOOD AND FOOD CONTACT SURFACES. EMPLOYEE DRINKS ON PREPARATION TABLE AND WAREWASHING SHELVES.
- PROVIDE FOR EMPLOYEES HANDLING READY-TO-EAT FOODS TO USE A SECONDARY BARRIER. ESTABLISHMENT WAS GIVEN INFORMATION ON SECONDARY BARRIER ON LAST INSPECTION AND WAS ASKED TO COMPLY WITH WRITTEN DOCUMENTATION FOR HAND SANITIZER USED.
- PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOODS IN WALK IN COOLER LASTING OVER 24 HOURS TO BE LABELED WITH A CONSUME-BY-DATE OF 7 DAYS INCLUDING THE DAY THE FOOD WAS MADE.
- PROVIDE FOR WAREWASHING SINK TO BE SET UP PROPERLY TO ENSURE DISHES ARE BEING WASHED, RINSED AND SANITIZED. FIRST COMPARTMENT SHOULD BE FILLED WITH SOAP AND WATER (110F) SECOND COMPARTMENT SHOULD BE FILLED WITH CLEAN WATER AND FINAL COMPARTMENT SHOULD BE FILLED WITH SANITIZER AND WATER. CHLORINE SANITIZER SHOULD BE BETWEEN 50-100 PPM (1 TABLESPOON FOR EVERY GALLON)
- PROVIDE FOR AN EMPLOYEE ON SITE TO HAVE THE FOOD MANAGERS CERTIFICATION. CERTIFIED FOOD MANAGER EMPLOYEE SHOULD BE MORE INVOLVED WITH DAY-TO-DAY OPERATIONS OF KITCHEN TO ENSURE PROPER FOOD SANITATION AND GOOD HYGIENIC PRACTICES ARE MAINTAINED.
- ENSURE MOST CURRENT REPORT TO BE POSTED TO INFORM PUBLIC OF ESTABLISHMENTS FOOD HANDLING PRACTICES.
- ENSURE TIME AND TEMPERATURE LOGHS ARE MAINATINED ON SITE FOR FOOD SITTING OUT AT ROOM TEMPERATURE (BEEF & EGGS)
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08/09/2010 | 75 |
- Provide for all prepared foods being reheated for reserving to be reheated to 165F for 15 seconds and maintain food at 135F.
- Provide for employee handling ready-to-eat food (Tortillas, lettuce, tomatoes,etc...) to use secondary barrier (hand sanitizer, gloves, etc...) provided.
- Provide for all potentially hazardous foods in walk in cooler to be labeled with a consume by date. Establishment has seven days to use product or dispose of it.
- Provide for three compartment so be set up properly (wash, rinse and sanitize). Provide for sanitizer at three compartment sink to be at approved levels of 50-100 ppm. Measuring strips should be provided to employee performing wear washing to ensure it is at proper sanitizing levels.
- Provide for an employee on site to have the food managers certification. Certificate holder should obtain Health Department required ID at 1901 S. Alamo.
- Provide for ware washing machine to reach a sanitation level of 50 - 100ppm. Discontinue using ware washing machine until it is repaired. Currently ware washing machine has no sanitizer.
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04/05/2010 | 81 |
| No violation noted during this evaluation. | 01/26/2009 | 90 |
| No violation noted during this evaluation. | 02/21/2008 | 84 |
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