- Observed pooled eggs and raw chorizo over ready to eat and precooked food items. Do not store raw meats over precooked or ready to eat food items.
- Clean inside of ice machine and replace rusted screws. Clean inside of reach in coolers.
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03/25/2016 | 93 |
| No violation noted during this evaluation. | 12/18/2015 | 100 |
- Do not store anything on top of or in hand sink. Ensure that hand sink is kept clear and accessible to maintain proper hand washing procedures.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Ensure chemical sanitizer is within required range (Bleach water at 50-100ppm) at 3 compartment sink.
- Ensure that all food contact surfaces are clean and in good condition such as shelving in reach in coolers, shelving where clean wares are dried and stored, prep tables, etc.
- Discontinue using broken/chipped/melted dishwares.
- Do not store employees drinks on prep tables.
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08/27/2015 | 86 |
- 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 straw.
- Food must be protected from contamination by seperating raw animal foods during holding, storage and preperation from ready to eat foods by using seperate equipment, arranging foods so that contamination is not possible or preparing foods at different times in seperate locations.
- Prepared foods stored for more than 24 hours must be date marked.
- Ensure that all food contact surfaces are clean and in good condition (inside ice machine, clean dishwares, ect).
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04/02/2015 | 85 |
- Proper documentation was not present. 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.
- Prepared foods stored for more than 24 hours must be date marked. 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 reach in cooler by hot holds not holding 41 degrees F or below. Ensure that equipment is adequate to maintain cold hold temperature.
- Place accurate thermometers in all reach in coolers where cold hold foods are stored.
- Observed slight mold inside ice machine and food contact surfaces with food debri. Ensure that all food contact surfaces are in good condition and clean.
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10/31/2014 | 83 |
- Observed 2 bowls wrapped in foil and food debris being stored in the hand sink. Ensure the hand sink is used for hand washing only and not for disposal of food/drinks or storage of wares.
- Observed a spray bottle by the hand sink without a label identifying the contents of the bottle. Ensure all spray bottles are labeled with the chemical name.
- At time of inspection, the 3 compartment sink did not have the proper concentration of sanitizer. Ensure the sanitizing compartment has at least 50-100ppm of the bleach sanitizing solution.
- Observed the pipes under the 3 compartment sink with a leak. Ensure leak is repaired so water does not leak on the floor.
- At time of inspection, the current food permit was not posted in customer view. Ensure the current food permit is posted in a conspicuous area.
- Observed prepared food with date labels consisting of the prep day. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date should not exceed 7 days from the prep day and the prep day will count as day 1.
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02/20/2014 | 80 |
- 229.163 (h) (6) wash as needed. Observed employees only using hand sanitizer to clean hands in between tasks. Ensure employees are washing hands at designated hand sink with soap and hot water for at least 20 seconds in between tasks.
- Observed personal beverages stored on prep table in kitchen. Ensure personal beverages are stored in an area that will prevent the contamination of food, wares, and single service/use items; personal beverages should not be stored on prep tables.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food with date labels consisting of the prep day. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date should not exceed 7 days from the prep day and the prep day will count as day 1.
- At time of inspection, the hand sink in the kitchen did not have hot water readily available. Enusre the hand sink has hot water readily available of at least 100 degrees F.
- 229.167 (e) (3) (A) no towels. At time of inspection, there was not any paper towels at the hand sink in the kitchen. Enusre hand sinks are equipped with paper towels at all times.
- 229.168 (b) working container not labeled. Observed spray bottle in kitchen without a label identifying the chemical. Ensure containers for chemicals are labeled with the chemical name.
- Observed multitude of plates with chips around the rim. Ensure all wares are in good repair and free of chips/breaks.
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09/19/2013 | 76 |
- Observed several containers of potentially hazzrdous food stored in refrigeration units that had temperatures above 41 degrees F and had been in unit for more than 4 hours. Ensure all potentially hazardous foods are stored at 41 degrees F or below.
- 229.163 (f) (1) 20 seconds. Observed food handler wash hands for less than 20 seconds in between tasks. Ensure food handlers wash hands for at least 20 seconds in designated handsinks with hot water and soap.
- 229.166 (i) (1) (B) HWS improper use. Observed several items being stored in handsink (spray nozzle, wares, food debris, towel). Ensure handsink is used for handwashing only. Handsink should not be used to store items or dispose of food.
- Observed water bottle and personal cups stored on shelf next to clean wares. Ensure employee beverages are stored in an area that will prevent contamination of food, wares, and single service/use items. Beverages should be stored in a cup with a lid and straw.
- Observed food handler using bare hands to handle ready to eat foods (tortillas). Ensure food handlers use a physical barrier (such as gloves or utensils) to handle ready to eat foods or that bare hand documentation is competed and kept at establishment. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: retrain employees), and (3) signed acknowledgment form by all employees that they have been trained on hand washing. Documentation could not be presented at time of inspection.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw meat stored on shelf above cooked food (nopalitos) in reach in cooler at prep area. Ensure all raw animal products are stored below and away from cooked food to prevent contamination.
- Reach in cooler located next to hot hold unit was at 47 degrees F and back refrigerator was at 44 degrees F. Ensure refrigeration units used for storing potentially hazardous food are at 41 degrees F or below.
- 229.168 (c) (1) toxics stored. Observed jug of hand sanitizer stored in shelf above wares and observed several spray bottles of toxic items stores hanging on side of cart next to mugs. Ensure all toxic items are stored below and away from wares, food, and single service/use items to prevent possible contamination.
- 229.168 (b) working container not labeled. Observed spray bottle without a label identifying the chemical. Ensure all bottles used for chemicals are labeled with the chemical name.
- 229.165 (f) (12) (B)integral thermomter. Observed reach in cooler located next to hot hold unit without a thermometer. Ensure the reach in cooler is equipped with a thermometer.
- Observed 2 spatulas hanging with clean wares that had missing pieces on spatula. Ensure all wares are in good condition and free of chips/breaks/cracks.
- Observed microwaves soild with food debris. Ensure the microwaves are routinely cleaned to prevent accumulation of food debris.
- Observed cooked rice being stored in a grocery store bag. Ensure only food grade bags/containers are used to store food.
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04/16/2013 | 67 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Oberseved covered coffee cup on prep table.
- Provide thermometer for the open top reach in cooler at the front
- Clean the ice machine
- Two door silver reach in cooler gasket must be in good repair
- Reach in chest freezers lids/doors must be smooth, easliy cleanable and non-absorbent.
- Chalupa tortillas must be stored in a non-absorbent container
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09/11/2012 | 90 |
- PHF must be cooled from 135?F to 70?F within 2 hrs.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- 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.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Use 3 compartment sink for proper manual ware washing - WASH in compartment with soap and water, RINSE in water, SANITIZE in water with chlorine.
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12/13/2011 | 81 |
- PHF must be cooled within 4 hrs to a temperature of 41?F or less if prepared from ingredients at ambient temperature.
- Food must be maintained at or below 41 degrees.
- Employees must drink from clean closed beverage containers with clean hands.
- 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 at 45F.
- 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.
- Supply each handwash station with individual disposable paper towels.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Use 3 compartment sink for proper manual ware washing- Wash, Rinse and Sanitize.
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06/16/2011 | 67 |
- PROVIDE FOR EMPLOYEES TO WASH HANDS WITH SOAP/110F WATER FOR 20 SECONDS. (DISCONTINUE USING CLOTH TO WIPE HANDS)
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS IN KITCHEN)
- PROVIDE FOR EMPLOYEES TO USE 3 BARRIERS WHEN HANDLING READY TO EAT FOODS. (DOUBLE HANDWASHING, NAIL BRUSH, HAND SANITIZER ALCOHOL BASE) MANAGER DOES HAVE DOCUEMENTATION BUT NO SIGNATURES ON LOG.
- PROVIDE A CONSUME BY LABEL FOR COOKED FOODS STORED IN COOLER FOR 24 HRS. OR LONGER. (NO LABELS ON FOOD)
- PROVIDE FOR HANDWASHING SINK TO BE ACCESSIBLE AT ALL TIMES. (TRASH CAN BLOCKING SINK AND KNIVES INSIDE SINK)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR: DIRTY KNIVES STORED ON WIRE SHELF, BOWLS IN BULK ITEMS (USE SCOOPS WITH HANDLES), REPLACED CUTTING BOARDS THAT CANNOT BE PROPERLY CLEANED, ICE MACHINE (INSIDE))
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXP 8/31/09) OBTAIN PERMIT AT 1901 S ALAMO OR IF YOU HAVE ANY QUESTIONS CALL 207-8853
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09/14/2010 | 75 |
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