- Beef was stored above cheese. Raw meat and eggs must be stored below and away from ready to eat foods.
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02/01/2016 | 96 |
- An employee on the line was holding a tortilla with his bare hands, and there was no bare hand contact documentation present. Employees must use gloves or utensils when handling ready to eat food.
- Raw shrimp and fish were stored over a large open container of potatoes in water in a reach in fridge. Raw foods must be stored below and away from produce.
- Trash bags were used to stored peppers. Food must be stored in food grade containers.
- A tortilla warmer had a melted lid. All food contact surfaces must be in good repair.
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10/01/2015 | 89 |
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs. *** Los Alimentos potencialmente Peligrosos deben ser refrescados de 135 F a 70 F dentro de 2 Horas.***
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less. *** Los Alimentos potencialmente Peligrosos deben ser refrescados dentro de 4hrs a 41 F o menos.***
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. *** Los Alimentos potencialmente Peligrosos deben ser refrescados un suma de 6 Horas de 135 F a 41 F o menos como especificado.***
- Raw shell eggs must be maintained at 45 F or less. *** Los huevos crudos del esqueleto deben ser mantenidos en 45 F o menos.***
- Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***
- Use this sink is for handwashing only. ***Utilice este fregadero es para lavarse las manos solamente.***
- 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 to work, or control measures approved by the regulatory authority. *** Proporcione documentacion que manejando de listo a come alimentos con manos descubiertas son logrados utilizando dos o mas de las medidas de proteccion siguientes: doble mano que lava, cepillos de clavo, un sanitizer de mano; est?mulo programa para empleados enfermos no trabajar, ni para controlar medidas aprobadas por la autoridad regulativa..***
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Bare hand contact of food requires a program that includes training on: proper hand washing, when to wash hands, where to wash hands, proper fingernail maintenance, risks of bare hand contact, good hygienic practices, employee health policies, jewelry prohibition. ***** Contacto de las manos desnudas de alimentos requiere un programa que incluye la capacitaci?n en: lavarse bien las manos, cu?ndo lavarse las manos, donde lavarse las manos, mantenimiento u?a adecuada, riesgos de contacto con las manos desnudas, buenas pr?cticas de higiene, las pol?ticas de salud de los empleados, prohibici?n de la joyer?a.*****
- Dish machine was not dispensing sanitizer
- Provide thermometer for the reach in coolers. *** Proporcione termometro para el alcance en refrigeradores.***
- Store food items in food grade bags or food grade containers. *** Almacene art?culos de alimento en bolsas de grado de alimento o contenedores de grado de alimento.***
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06/08/2015 | 69 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Potentially hazardous foods (PHF) must be cooled from 135?F to 70?F within 2 hrs then from 70F to 41F or below within 4 hours. COndemned 60 lbs of refried beans improperly cooled down to 52-54F.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked with consumbe by date (cheesecakes).
- 229.165 (r) (3) (D)no sanitization. Ensure mechanical dishmachine is properly sanitizing at 50-100 ppm. USe chlorine test strips.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and AWAY from food prep areas.
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03/25/2015 | 80 |
- Observed three bins of beans ranging from 48-52 degrees F. Beans were condemned at the time of inspection.
- Observed bins with food stacked on top of each other. Ensure bins are seperated by lids or plastic wrap in order to prevent cross contaimination.
- Observed spray bottles without common name label. Label spray bottles with common name of toxic material in English or Spanish.
- Observed containers for food storage cracked or with plasict missing. Discard and or replace unsafe equipment.
- Observed ice bucket with plastic piece broken off. Discard and or replace unsafe equipment.
- Observed food debris in the ice bin, where ice is used for customer drinks. Ice was discarded and bin was cleaned at the time of inspection.
- Observed container holding steak knifes with food debris. Have containers cleaned out more frequently.
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08/01/2014 | 85 |
- Observed carnitas at 54 degrees F and pastor at 56 degrees F. Cooked potentially hazardous foods mustbe cooled from 135F to 70F within 2 hrs. PHF must be cooled a total of 6 hrs from 135F to 41F or less as specified.
- 229.163(h)(7) Observed employee grilling raw meats and then move to warming up tortillas without washing hands. When to wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (f) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:(7) when switching between working with raw food and working with ready-to eat food;
- Observed dish rag inside of the kitchen hand sink. Observed hand sink in wait staff area with sanitizing bucket. (i)(B) A handwashing facility may not be used for purposes other than hand washing.
- Observed employee drink water from an open container outside of the kitchen but did not wash hands when returning to work. When to wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (f) of this section immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:(4) except as specified in subsection (n)(2) of this section, after coughing,sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
- Observed employee assebling taco with out gloves for a to go order. Bare hand contact safeguards and documentation are not in place at this establishment. Establishment must use gloves or utensils until safe guards and documentation is in place.
- Observed cooked tortillas being placed in an ice chest to be kept warm with no lid next to a large bin with raw beef skirts. The raw beef skirts were being cooked in a seperate grill. Arrange food during preparation or cooking to avoid cross contamination.
- Observed soap and paper towel missing at bar hand sink. Supply hand sink with soap and paper towel.
- Observed wait staff hand sink missing paper towels. Supply the hand wash station with individual disposable towels.
- Observed personal medicines such as advil, cough syrup and other personal medicines by the linens and single service items. (i) Medicines.(1) Restriction and storage.(A) Only those medicines that are necessary for the health of employees shall be allowed in a food establishment. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a food establishment for the employees' use shall be labeled as specified in subsection (a) of this section and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Observed plates with chipped rims. Discard and or replace unsafe equipment.
- Observed racks in refrigeration units with food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.
- Observed open drink containers above prep area while food preparation was being done. Ensure all personal drinks have a lid and straw and are kept below and away from food, food storage, food prep, single service items and linens.
- Observed container holding tea and soup spoons that had dust and food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.
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03/11/2014 | 67 |
- 229.163 (g) Wash before RTE. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from a dirty closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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. 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.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. ENSURE TO STORE ALL RAW MEATS BELOW READY TO EAT FOODS.
- 229.166 (c) (3) hot water sufficient. 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. ESTABLISHMENT HAS 24 HOURS TO HAVE HANDSINKS OPERATIONAL IN KITCHEN WITH 100 DEGREE F WATER.
- 229.165 (r) (3) (D)no sanitization. PH temperature and chemical sanitizer combination of mechanical ware washing machine is off. NO SANITIZATION AT TIME OF INSPECTION. AUTOMATIC DISH WASHER CORRECTED ON SITE
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course IN 60 DAYS.
- 229.165 (h) (2)thermometer available. REACH in cooler without a permanently affixed thermometer. ENSURE ALL COOLERS HAVE THERMOMETERS WHERE POTENTIALLY HAZARDOUS FOODS ARE STORED.
- 229.165 (m) (1) (A)not clean. Cutting board not in good repair. Cutting board must have a smooth surface.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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06/19/2013 | 65 |
- Cutting board not in good repair. Cutting surface not smooth.
- Must keep oysters tags for 90 days
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. No documentation, probed temperture was 85?F
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03/19/2012 | 84 |
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