- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Provide paper towels at every hand sink.
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03/22/2016 | 93 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination.
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11/05/2015 | 96 |
| No violation noted during this evaluation. | 07/13/2015 | 100 |
- Front area hand sink did not have paper towels and mens restroom did not have soap. Ensure all hand sinks are stored with soap and paper towels at all times for proper hand washing.
- Observed a leak below the 3 compartment sink. Ensure leak is repaired/sealed so that waste water is being properly disposed of.
- Observed food debris on pots/pans on bottom shelf of storage rack, as well as containers with soap suds still on them. Ensure all wares are properly washed, rinsed and sanitzied before being reused.
- Observed plastic grocery bags being used for food storage. Single use items may not be used to store food, only food grade containers may be used for food storage.
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12/01/2014 | 91 |
- Observed several containers of refried beans and pozole at temperatures ranging from ~50-60F degrees that were made the day before. 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 from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduce 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 raw chicken stored above uncovered diced tomatoes and onions in the refrigerator, and raw beef stored above jalapenos in the walk in cooler. Ensure that all raw animal products are stored below ready to eat foods to prevent contamination. All foods should be covered as well.
- Hand sink in kitchen and front beverage area did not have paper towels at time of inspection. Ensure all hand sinks are supplied with soap and paper towels at all times.
- Observed food debris on knives on the magnetic strip. Ensure that all utensils are properly cleaned and sanitized before being stored and reused.
- Inside of refrigerator has food debris build up on shelving. Refrigerator needs to be cleaned and sanitized.
- 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.
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07/23/2014 | 82 |
- Observed employee grab shredded cheese and tortillas with bare hands. Ensure that a barrier is used when handling ready to eat foods such as gloves or tongs. If a barrier is not used documentation must be maintained at the food establishment explaining that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards: 1) double handwashing; 2) nail brushes; 3) a hand sanitizer after handwashing; 4) incentive programs that assist or encourage food employees not to work when they are ill.
- Observed potentially hazardous foods without date labels in the walk in cooler and refrigerators. Ensure that all cooked/prepared potentially hazardous foods kept longer than 24 hours have a use by date label of 7 days, the date prepared counting as day 1.
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03/25/2014 | 92 |
- Observed raw meat stored above cooked foods in refrigerator near hand sink, both were uncovered. Ensure that all raw animal products are stored below all other foods and that they have a covering to prevent cross contamination.
- Observed kinves stored on the magnetic strip with food debris stuck on them. Ensure that the knives are properly cleaned and sanitized before being stored and/or reused to prevent cross contamination.
- Observed food debris and dirty water on pans on bottom shelf of storage rack, pans needs to be cleaned and sanitized before being being stored and reused. Observed rice on storage rack, ensure rack is cleaned and free of food debris.
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11/25/2013 | 93 |
- Oberved employees drinks without lids. All personal drinks must have a lid with a straw and be away from food and food prep areas.
- Observed cooked meats stored above vegetables in cold hold. All potentially hazardous foods must be stored below non potentially hadardous foods
- Observed cooked ready to eat foods in cold hold without a lable or date. All cooked foods being used after 24 hrs of cook date must have a use by date of 7 days.
- No hand sink in chip/beverage station by register. A hand sink must be installed to be easily accessible for employees handling food.
- Hand sink in kitchen did not have soap or paper towls. All hand sinks must have soap and paper towels at all times.
- Thermometers not present in cold holding units. All cold holding units must have a properly calibrated thermometer.
- Observed cracks and chips in plates. All food contact surfaces must be in sound condition and free of chips.
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06/17/2013 | 76 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef over raw fish in coolers. Fish needs to be stored over beef.
- 229.163 (n) (1) eat.drink.smoke.. Instruct employees to not chew gum while working in kitchen.
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09/07/2011 | 92 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If food handlers are not wearing gloves, when handling ready to eat food, establishment must provide documentation on handwashing procedures. Must state employees perform a double handwash plus use handsanitizer or nail brush. Then document must state what happens to employees who do not follow proper hand washing procedure. Then employees must sign documentation.
- 229.167 (e) (3) (A) no towels. No papertowels at handsink.
- 229.168 (a) toxics not labeled. Label all cleaning bottles, with type of product being used.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef directly over cooked beans inside WIC.
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03/07/2011 | 86 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area must have a lid and straw, plus do not place cups inside handsink, it must be kept empty througout work day.
- 229.165 (r) (3) (D)no sanitization. Observed employee wash utensil in prep sink, and never sanitize utensil.
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09/02/2010 | 93 |
- All personal drinks in food prep-area, must have a lid and straw
- Do not store toxic items on food contact surfaces, where they can spill and contaminate surfaces.
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04/12/2010 | 93 |
| No violation noted during this evaluation. | 06/23/2009 | 74 |
| No violation noted during this evaluation. | 10/06/2008 | 90 |
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