- Container of carne guisada inside cooler, temperature (100F). Tongue in container, temperature (110F). Ensure all cooked, ready to eat food is cooled properly before storing in cooler. Proper cooling methods include, placing hot food in container on ice bath. Larger amount of food must be portioned so that it cools faster. Food temperature must be brought from 135F to 70F within 2 hours. Once food reaches 70F, it can then be placed in cooler where it must drop to 41F or below within 4 hours.
- Observed personal item on prep table at cold hold unit. Observed personal drinks on same shelf as product inside cooler. Ensure all personal food/drinks and other items are maintained in a designated area; separate from food prep areas. Drinks are to be kept in a cup with a lid and straw at all times.
- Observed raw, packaged meat stored on shelf above ready to eat food in cooler. Ensure all raw animal product is stored below and away from ready to eat food at all times.
- Observed leak at mop sink. Ensure leak is repaired.
- Microwave interior is soiled with food debris. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- At time of inspection, permit posted expired 12/2015. Ensure current permit is posted at all times.
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02/26/2016 | 78 |
| No violation noted during this evaluation. | 11/05/2015 | 100 |
- Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Did not observe any date labels on foods in the refrigerator. 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 a can of Raid And & Roach spray. Ensure that only commercial grade chemicals, not residential, are used inside the establishment.
- Establishment has only 1 certified food manager, Patricia Ramirez, who was not at the establishment at time of inspection. Ensure that a certified food manager is present during all operating hours. Recommend having at least 1 other person get certifed. 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.
- Observed employees handling ready to eat foods with bare hands (cliantro, squash, cabbage). 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.
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07/09/2015 | 82 |
- Observed eggs stored at room temperature on prep table. Ensure all potentially hazardous food to be held cold, maintains temperature of 41F or below at all times. If eggs are needed on the prep table, ensure they are in ice bath to ceep cold.
- Observed employees handling ready to eat food with bare hands. 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.
- Observed raw beef stored above ready to eat food in cooler with sliding doors. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Ensure all equipment (refrigerators) are adequate to maintain product temperature (below 41F) at all times. Cooler with sliding doors is off temperature (45-47F).
- Observed rodent droppings on floor behind cooler and freezer. Ensure all droppings are eliminate. Ensure any/all holes, cracks and openings are sealed completely. Material used to seal must be smooth, non absorbant and easily cleanable. Ensure establishment is treated for pests routinely; retain all invoices.
- At time of inspection, only food handler certification was provided. Ensure at least one person at this establishment is food manager certified and present during all hours of operation.
- Observed accumulated food residue/debris on threshold of cooler's sliding doors. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- At time of inspection, observed water bottle on prep table. Discontinue to store personal drinks in/on working areas. All personal drinks are to be kept in a designated area; separate from food prep/handling areas, at all times. Drinks are to be kept in a cup with a lid and straw at all times.
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04/02/2015 | 71 |
- All foods in the hot hold unit were ~120F degrees. All potentially hazardous foods in the hot hold unit must maintain a temperature of 135F degrees or above to prevent bacterial growth. Manager is aware of unit not maintaining temperature and is in the process of getting it repaired. Ensure all foods are not kept longer than 4 hours or are discarded after being in the unit for 4 hours.
- 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.
- Mop sinks had cracks and holes in the basin. All openings must be sealed with a material that is smooth, easy cleanable and non-absorbant.
- Observed employee items (keys, phone, charger) being stored on a clean stack of plates. Ensure all personal items are not stored near food, food prep or food contact surfaces to help prevent contamination.
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01/15/2015 | 85 |
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