| No violation noted during this evaluation. | 03/24/2016 | 100 |
- Observed waitress serving drinks to customers, in front waitress station, but did not once wash hands while inspector was on site. Observed employee don gloves, without washing hands. Ensure that hand washing is performed after any switch of task is performed. Ensure that after donning a new pair of gloves, that hands are washed properly.
- Hand sink was blocked with bowl of tortillas sitting on top of it. Inspector had to ask manager to move bowl in order for inspector to wash hands prior to beginning of inspection, as well as have stable cart moved that was located in front of hand sink.
- Large cardboard box storing raw meat was being stored on top of prep table, above bottles of spices. Observed raw foods in containers, being stored above ready to eat food containers in refrigerator. Ensure that all raw foods are stored above or away from any ready to eat/cooked foods that are stored.
- Observed prepared foods in designated containers to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, ensure that foods are properly labeled with expiration date of 7 days, with preparation day counting as day 1.
- It is becoming more difficult to have easy access to a hand sink for front waitress station. Inspector, today, observed no hand washing, when needing to prepare drinks and chips being served. Door way to kitchen, where hand sink is available is left open, but kitchen is very crowded now and doorway is blocked halfway with stands storing microwaves. If beverages and chips are to be stored and served in front waitress station, a hand sink is needed. Establishment will have until next routine inspection to have hand sink installed (about 4 months)
- Observed spray cans of TAT bug spray being stored under three compartment sink. Ensure that only commercialized toxics are used or stored inside establishment.
- Observed bleach concentration at waitress station to be too high at waitress station. No sanitizing bucket was available in kitchen. Test strips should be available to check bleach concentration. Bleach concentration should be at 50-100ppm
- License available today was for Mauricio Guzman, who was not present. Ensure that certified food manager is present on site during hours of operation, along with certification.
- Observed clean utensils being stored in plastic bin that had debris in it. Ensure that all utensils are dried prior to being stored, and that all containers that store clean dishware and utensils, are maintained cleaned and sanitized at all times. Observed dirty cloth towels laying around prep table in kitchen. Ensure that these cloth towels are stored in sanitizer immediately when not in use.
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01/07/2016 | 69 |
- Observed bare hand contact with cooked tortillas. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Masa for tortillas was being stored on tray stored in white trash bag. Ensure that only food grade items are used for food contact and storage of foods to prevent contamination. The following items are examples of items that can be used: foil, saran wrap, Ziploc bags, food grade bags (restaurant depot, ace mart, etc), etc
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08/11/2015 | 93 |
- Observed prepared foods being stored more than 24 hours, to only have date marking labels with day of preparation. Ensure that if foods are to be stored more than 24 hours, that they are properly date marked with expiration dates of 7 days, with preparation day counting as day 1.
- Sanitizing of dishware was not being properly conducted. Set up at three compartment sink was correct, but bleach concentration in sanitizing compartment was very low. Instructed owners on how to prepare properly, and encouraged them to purchase and make chlorine test strips available to properly check when sanitizing solution is made.
- Observed spoon completely emerged in container of butter. Ensure that utensil handles are stored outside of food to prevent contamination. Observed clean dishware/lids being stored in container. Container had some food debris and several of the lids were sticky and greasy. Explained that clean dishware should be stored on and in clean surfaces to prevent contamination.
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05/11/2015 | 90 |
- Observed refried beans that were prepared the day prior to be at 46.7 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed prepared foods stored more than 24 hours to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed setup at three compartment sink to not follow proper procedures. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Certified Food Manager was not present with certification presentable. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- White grocery and trash bags were being used to store tortillas and other food items. Ensure that only food grade containers and bags are used to store food in.
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01/07/2015 | 82 |
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