- Raw Chicken was stored above an open can of tomato sauce. Raw meat and eggs must be stored below and away from ready to eat foods. *** Pollo crudo se almacena por encima de una lata abierta de salsa de tomate. La carne cruda y huevos deben ser almacenados de abajo y lejos de alimentos listos para comer .***
- Multiple food containers were uncovered in the walk in cooler. Food that has already cooled must be kept covered. ***Contenedores de alimentos Múltiples fueron descubiertos en la caminata en el refrigerador . Alimentos que ya se ha enfriado debe mantenerse cubierto.***
- There were no paper towels at the hand sink. Hand sinks must be supplied with soap and paper towels. *** No había toallas de papel en el lavamanos . Lavabos de mano deben ser suministrados con jabón y toallas de papel .***
- A food masher was stored by wedging it in between a fire extinguisher and a wall. A knife was stored wedged between a table and a wall. Utensils must be stored in a clean dry place. ***Una trituradora de alimentos se almacenó por acuñamiento en entre un extintor y una pared. Un cuchillo se almacenó encajada entre una mesa y una pared. Utensilios deben almacenarse en un lugar seco y limpio.***
- Tortillas and beef were stored in trash bags and grocery bags. All food must be stored in food grade containers. *** Las tortillas y carne de vacuno se almacenaron en bolsas de basura y bolsas de supermercado . Todos los alimentos deben almacenarse en recipientes de calidad alimentaria .***
- The blade on the large table mounted can opener was dirty. Clean and replace the blade periodically. *** La hoja en la mesa grande montado abrelatas estaba sucia . Limpiar y reemplazar periódicamente la cuchilla.***
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01/05/2016 | 90 |
- 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.***
- 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.***
- Refrigerated, ready-to-eat, Potentially Hazardous Food 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. *** Refrigerado, listo a come, alimentos de Alimento Potencialmente Peligroso tuvieron para mas entonces 24 Horas tendra un consume por la fecha. El dia de preparacion sera contado como dia 1. Si tenido en 41F o menos alimento puede ser mantenido para un max de 7 dias.***
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. *** Marque apropiadamente todos los botellas de rocio, escriben legiblemente etiquetas en botellas, discontinuan para utilizar botellas de rocio si etiqueta es diferente del contenido dentro de botella.***
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. ***Un establecimiento del alimento empleara por lo menos una persona asignada a cada cambio de doce o menos horas que: 1. Encuentra la definicion de "dirigente" encontrado en las Reglas de Establecimiento de Alimento de Tejas y 2. Tiene un valido y el certificado de actual director de alimento publicado por el director Un establecimiento de alimento esta en conformidad con las provisiones de esta seccion (Seccion 13-112) cuando durante cada cambio de doce o menos horas que hay por lo menos un director certificado de alimento empleado en una capacidad de supervision durante todas las horas de manejo abierto de alimento.***
- Provide accurate thermometers. *** Proporcione termometros exactos.***
- Store food items in food grade bags or food grade containers. *** Almacene artículos de alimento en bolsas de grado de alimento o contenedores de grado de alimento.***
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05/19/2015 | 75 |
- Ensure all plates are free of chips and breaks around the rim. Discard and or replace unsafe equipment.
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07/24/2014 | 97 |
- Observed carne asada under the grill at 80 degrees F. Employee stated they had been there very long. Ensure all potentially hazardous food is kept at 135 degrees F on the hot hold unit or use time as a public health control.
- Observed wait staff picking up dirty dishes from tables and wiping tables clean then serving customers drinks and new plates and not washing hands. 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.
- Observed oil strainer and various utensils in the hand sink. Use sink for hand washing only.
- Observed employee assembling tacos with out gloves and no safeguards for bare hand contact in place. 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. Use gloves until establishment determines what best fits there operation.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed open food handling by waitstaff. As well as wait staff cleaning dirty tables and picking up dirty dishes with no hand sink accessible to them.
- Observed kitchen hand sink with no soap. Supply every handwashing sink with soap.
- Observed rodent droppings under coke refrigeration in kitchen and under wait staff counters. Remove all items under wait staff area, then clean and sanitize area. Remove panel of refrigerator and remove all droppings. Clean around the refrigeration unit. Eliminate the presence of rodents by using any approved means.
- Observed spray bottle with out a label. Provide common name of chemical in either English or Spanish.
- Observed in wait staff area a bucket with towels used to clean the tables with out any sanitizing solution. Sanitization methods, hot water and chemical. After being cleaned, equipment food contact surfaces and utensils shall be sanitized
- 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 knifes on the magnetic strip with food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.
- Observed racks in the refrigeration units with food debris and rust. Clean and sanitize all equipment to be used for food storage, prep, or service.
- Observed can opener with food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.
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03/18/2014 | 58 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.
- 229.163 (h) (6) wash as needed. 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.
- ENSURE TO STORE KNIVES, UTENSILS USED FOR FOOD PREPARATION ON CLEAN DRY SURFACES. DO NOT STORE THESE ITEMS BETWEEN WALLS AND CREVICES AS THESE AREAS ARE WET AND NOT CLEAN.
- 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 incentive programs that assist or encourage food employees not to work when they are ill. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.166 (f) (2) (A)HWS>100F. ENSURE TO REPAIR HAND SINK IN KITCHEN WITH A WATER TEMPERATURE OF 100 DEGREES F.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.168 (a) toxics not labeled. ENSURE TO LABEL ALL TOXIC ITEMS WITH A COMMON NAME USED IN ESTABLISHMENT
- 229.165 (m) (1) (B)grease and soil accumulation. Clean and sanitize all equipment to be used for food storage, prep, or service.
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06/26/2013 | 62 |
- No TX Manuf Permit & COSA Permit on file of Ice cream & baked goods vendors.
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Use 3 compartment sink for proper manual ware washing.
- Cooking without a temperature measuring device. Provide thermometer in all coolers. Have a readily accessible thermometer.
- Clean and sanitize all equipment to be used for food storage, prep, or service.
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06/22/2012 | 83 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled from 135°F to 70°F within 2 hrs. PHF must be cooled within 4 hrs to a temperature of 41°F or less if prepared from ingredients at ambient temperature.
- Cold-hold PHF's must be kept at 41F if kept out longer than 4hrs.
- 229.165 (q)food contact not sanitized. Equipment used in storing food not cleaned. Clean food contact surfaces.
- 229.167 (p) (5) use of wrong sinks. Employees must not use mop sink to wash or store food items.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat 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.
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03/02/2011 | 79 |
- Provide for adequate hand washing between tasks in kitchen.
- Provide for raw meat to be stored in cooler below milk and produce.
- Provide pest control. Heavy fly activity in storage building.
- If open food (including ice) is to be handled in storage building a hand sink must be provided.
- Draining of mops and disposal of mop water must be in mop sink.
- Provide proper cleaning and sanitization of food preparation surfaces after use.
- Provide general cleaning in coolers.
- Provide thermometers for all refrigeration units.
- At time of inspection dishes were being washed and no sanitizer was present in sink.
- Provide date labeling for all prepared food to be stored longer than 24 hours.
- Tortilla chips were being stored in boxes used to ship raw beef
- Provide two barriers when handling ready to eat food with bare hands. Instructions provided.
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04/16/2010 | 62 |
| No violation noted during this evaluation. | 10/15/2008 | 76 |
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