- 229.167 (e) (3) (A) no towels. The towel system at the hand wash station is not working properly. Supply the handwash station with individual disposable towels.
- 229.168 (h) (1) restricted use pesticides. A pesticide restricted to non commercial kitchen use was found in the establishment. This must be removed to a location outside the food establishment. Manager did this.
- 229.165 (b) (2) (A)single service/use not safe. Bags from the grocery store are used to store food. These are designed for single use, and may be made from a plastic that breaks down with time, leading to deleterious breakdown products on the food. Remove the single use plastic bags from storage of food.
- 229.164 (f) (2) (A) (iv) not covered. Salsas placed in refrigerator without a protective cover. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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01/25/2016 | 87 |
- 229.166 (i) (1) (B) HWS improper use. Observed food dumped in kitchen hand washing sink. A hand washing facility may not be used for purposes other than hand washing.
- 229.163.(n) (2) (A) closed beverage container. Observed cashier and cook with open beverage containers near their work areas. Also observed employee snack stored on shelf next to prep station and single service items. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the kitchen hand washing sink. Supply the hand wash sink with individual disposable towels.
- 229.168 (b) working container not labeled. Observed unlabeled toxic spray bottle in kitchen area. Label spray bottles with common name of toxic material.
- 229.168 (d) (2) (A) (i) use toxics according to label. Observed a can of Raid (for household use ONLY) in the kitchen area. Use pesticides which the manufacturer's label instruction state that its use is allowed in a commercial food establishment or use a licensed pest control company.
- 229.165 (h) (2)thermometer available. Observed no thermometer in cold hold unit near cashier station. Have a readily accessible thermometer inside every cold hold unit holding PHF.
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08/27/2015 | 87 |
- 229.164 (v) (5) foods - damaged, etc. Observed heavily dented cans stored with good cans. Damaged foods, heavily rim or seam dented canned foods shall not stored with good cans and must be returned or discarded as soon as possible.
- 229.165 (q)food contact not sanitized.Observed a halved avocado stored on top of cut lettuce, skin down, in cold hold unit. Ensure all items stored in cold hold unit are stored in seperate bins
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02/25/2015 | 93 |
- Observed evidence of using hand sink as a dump sink. Found strainer with various food debris over sink drain. Ensure hand sinks are used for hand washing only.
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11/06/2014 | 96 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Need lids in women's restroom trash cans.
- Clean the inside panel of the ice machine.
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04/09/2014 | 91 |
- Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. 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.
- Clean the inside panel of ther ice machine.
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11/07/2013 | 92 |
- 229.163 (h) (8) before gloves. Employees not washing hands utilizing proper technique before donning gloves for working with food. One employee did not dry hands with paper towels and another washed hands in restroom at beginning of shift and then used hand sanitizer as needed. Explained hand sanitizer is not a substitute for handwashing which is required when changing tasks and when donning fresh gloves.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Nozzles on soda dispensing machine have build up of mold and slime. Must be cleaned and sanitized according to a regular cleaning schedule to prevent cross contamination of sodas.
- 229.165 (m) (1) (A)not clean. Shelving in back at meat prep area where knives are kept must be clean and sanitized to prevent contamination of knives and of food work surface below.
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07/09/2013 | 86 |
- . Employee found drinking from a closed beverage container(twist top bottle of water located in the salsa/meat preparation area and) in a manner that contaminates(employee's beverage located on the Griddle work table shelf)exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed (cover with a straw)beverage containers with cleans hands and away from food prep areas.NOTE: The Manager,stated he would designate a separate shelf away from the food prep,storage areas.
- 229.164 (v) (4) PHF > shelf life Packaged items: chorizo,ham,broth,stuffed peppers located in the walk in exceeded expiration date 18-24th September 2012). potentially hazardous food exceeds shelf life as noted on the packaging as specified in code. Prepackaged PHF may not exceed the shelf life for left over food outlined in the rules.(7 days at 41 F or less and not to exceed the expiration date on packaging). condemned and voluntarily destroyed IAW city ordinance: 3 lbs chorizo(9-18),5 lbs broth(9-24),4 lbs ham(9-24), 7 each stuffed peppers (9-18).NOTE: Provide a shelf-area which clearly identifies items designated for return, keep items separate from items still with in sound condition.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat (variety of items located in the WIC and refrigeration units)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. NOTE: 7 days at 41 F or less.
- 229.168 (c) (1) toxics stored(spray bottles of cleaner,glue,etc. located on the rack with food contact supplies, in Supply area)Toxic items stored with items needing protection. Store toxic items below and away from food areas, remove all poisonous items from food areas.
- 229.168 (a) toxics not labeled. Label sanitizing solution containers. e.g. "Sanitizer
- 229.165 (k) (14) (C) (iii). 229.165 (r) (3) (D)no sanitization(establishment was out of product). Quat ammonia sanitizing solution temperature off required levels. Keep quat ammonia sanitizing solution within (200ppm-400ppm).NOTE: If utilizing Chlorine as a sanitizer: 1/2 teaspoon per one gallon of water(not to exceed 70 F)= 50 -100 PPM , use the proper ph srips to assure proper concentration.
- 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.
- 229.165 (h) (2)thermometer available(missing from refrigerated ingredient counter and dessert refrigerators). Provide thermometer in units designated for cold hold of PHF(to assure 41 F or less).
- 229.165 (m) (1) (A)not clean(accumulated food debris,rust,stored improperly between equipment and walls(knives and a variety of other untensils located in preparation-stored as clean areas. Food contact surfaces unsightly (dirty or not clean). Wash/Rinse/Sanitize/Store properly to air dry all equipment.
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09/27/2012 | 68 |
- Potentially Hazardous food not at required temperature in cooling unit.
- 229.166 (i) (1) (B) HWS improper use. Use the handsink for handwashing only -- employee rinsed a rag in the handsink.
- Ensure foods are in sound condition by not serving for consumption potentially hazardous foods that are past the use by date.
- Ensure all coolers storing potentially hazardous foods have thermometers.
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03/01/2011 | 84 |
- Shell eggs not treated to destroy salmonella was stored above 45°F.
- Employee did not wash their hands when they moved from one duty to another. Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets. 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.
- (1) 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. (2) Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Repair clogged up floor drain.
- Replace broken thermometers.
- 229.165 (m) (1) (A)not clean. Clean and sanitize can opener, inside ice machine, coolers.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with disposable towels.
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06/16/2010 | 75 |
- Mold on carrots.
- Need food manager certification certificate.
- Provide thermometers in coolers
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02/01/2010 | 90 |
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