- An employee was touching tortillas with his bare hand. No documentation was present for bare hand contact of food.
- Raw eggs were stored above produce in the walk in cooler. Raw meat and eggs must be stored below and away from ready to eat foods.
- All foods kept in the fridge must be covered once they reach 41°F.
- Chorizo was left out and warmed to 60 °F. All cooked food that is held between 41 °F and 70 °F must be labeled with a discard time that is 6 hours from when it was removed from a hot hold or cold hold.
- Cooked food in the walk in refrigerator was not marked with a date label. All cooked food stored in a cooler for more than 24 hours must have a use by date indicating 7 days from when it was prepared.
- A knife was visibly dirty in a clean knife rack. Food contact surfaces must be clean and free of food debris before they are sanitized.
- Shredded cheese and tortillas were stored in grocery bags. Food must be stored in food grade containers.
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11/03/2015 | 85 |
- Soup was found in the walk in at 45 degrees that was made the night before. The ambient temperature in the walk in was 32 degrees. The soup did not cool to 41 degrees within six hours. Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods. *** El enfriamiento de los alimentos se realizara de acuerdo con el tiempo y la temperature los criterios por medio de uno o mas de los siguientes metodos basados en el tipo de comida que se enfria: (a) colocar el alimento en recipientes poco profundos; (b) separar los alimentos en porciones pequenas o delgados; (c) utilizando equipos de enfriamiento rapido; (d) remueva la comida en un recipiente colocado en un bano de agua de hielo; (e) utilizando recipientes que facilitar transferencia de calor; (f) agregar hielo como ingrediente; o (g) otros metodos eficaces.
- Rice was left out in the prep area to be served. Potentially Hazardous Food must be maintained at 135 F or above. *** El Alimento potencialmente Peligroso debe ser mantenido en 135 F o arriba.***
- Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***
- Refrigerated, ready-to-eat, Potentially Hazardous Food (PHF) 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 para el consumo, Alimentos Potencialmente Peligrosos (PHF), celebrada por m?s de 24 horas tendr? una fecha consumir por. El d?a de la preparaci?n se computar? como d?a 1. Si celebrar? en 41F o menos alimentos pueden conservarse durante un m?ximo de 7 d?as.***
- No paper towels at the handsink. Supply every hand washing sink with disposable paper towels. *** Suministre cada mano que lava fregadero con toallitas de papel para tirar. ***
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08/21/2015 | 79 |
- 229.163 (h) (5) handling soiled equip. Observed employee not wash hand after working in the dish washing area. 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 employee not wearing gloves or using/having bare hand contact safe guards. When assembling tacos with cooked flour tortilla and adding cheese as garnish. 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.
- Observed spray bottle with chemical inside missing a common name labeled on the bottle. Label spray bottles with common name of toxic material.
- Observed cleaning needed in reach in cooler, grill, fryer, can opener, in and above stove, around dish washing area, racks holding spices. Clean and sanitize all equipment to be used for food storage, prep, or service.
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07/02/2014 | 86 |
- Observed small containers holding salsa cups in the ice used for customer drinks. Ice used for customer drinks must be protected from contamination.
- Observed spray bottle with missing label. Label spray bottles with common name of toxic material.
- 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 refrigerator and cold hold unit shelves with food debris. Clean equipment used for storing foods in reach in units.
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01/02/2014 | 87 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. ENSURE TO STORE RAW MEATS BELOW READY TO EAT FOODS
- 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.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply the KITCHEN hand sink with soap.
- 229.165 (m) (1) (A)not clean. Cutting board not in good repair. Clean food contact surfaces.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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05/13/2013 | 83 |
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