- Food Permit posted was expired. Food permit has been paid. Obtain a copy of current food license.
- Raw burger meat was kept above cooked chicharones in a reach in line refrigerator. Raw meat and eggs must be stored below and away from ready to eat foods. ***Carne de hamburguesa cruda se mantuvo por encima de chicharrones cocinados en un alcance en el refrigerador línea . La carne cruda y huevos deben ser almacenados de abajo y lejos de alimentos listos para comer .***
- Various raw meats were kept above ready to eat food in the walk in cooler. Raw meat and eggs must be stored below and away from ready to eat foods. ***Varios carnes crudas se mantuvieron por encima de alimentos listos para comer en el paseo más fresco. La carne cruda y huevos deben ser almacenados de abajo y lejos de alimentos listos para comer .***
- Cooked potatoes were held without time or temperature control. All cooked food that is not temperature controlled must be marked with a use by time that is 4 hours from when it left temperature control.*** Patatas cocidas se celebraron sin tiempo ni control de la temperatura . Todos los alimentos cocidos que no se controla la temperatura debe estar marcado con un uso por el tiempo que es de 4 horas desde cuando salió de control de temperatura.***
- Trash bags were used to store tortilla dough. Food grade bags must be used to store food. ***Bolsas de grado alimentario deben ser utilizados para almacenar alimentos.***
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11/19/2015 | 86 |
- 229.163 (f) (2) (C) drying hands. ALL EMPLOYEES SHALL WASH THEIR HANDS PROPERLY FOR 20 SECONDS THEN USE A PAPER TOWEL TO DRY THEIR HANDS. OBSERVED MALE STAFF WASH HANDS THEN NOT USE A PAPER TOWEL. THE DISPENSOR WAS NOT WORKING PROPERLY. SO PAPER TOWELS WERE IN THE DISPENSOR BUT THEY WERE NOT EXPOSED.
- DISCONTINUE ALLOWING EMPLOYEES TO DRINK FROM OPEN CONTAINERS. DRINKING CONTAINERS SHALL HAVE A CUP, LID, AND A STRAW. ALL PROPER DRINKING CONTAINERS SHALL BE STORED AWAY FROM FOOD AND FOOD PRODUCT. (OBSERVED OPEN CUP ON THE SHELF ABOVE THE TORTILLA PREP TABLE.) 229.163 (n) (1) eat.drink.smoke..
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. DISCONTINUE STORING RAW ANIMAL PRODUCTS ABOVE FOOD ITEMS THAT ARE READY TO EAT. THE BEEF FAJITA MEAT WAS STORED ABOVE THE ONION AND GUACAMOLE)
- 229.164 (o) (7) (A) consume by date (prepared). All cooked prepared food items stored for longer than 24 hours shall be clearly marked to indicate the date of when the food shall be consumed.
- Provide for the dishes to be washed properly. Wash-rinse- sanitized at 50 ppm-100ppm-air dry. The sanitzer water was discarded then refilled with the proper concentration.
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN AND IN GOOD REPAIR. PROVIDE FOR THE INSIDE OF THE ICE MACHINE AND THE MICROWAVE TO BE CLEAN. PROVIDE SCOOPS WITH HANDLES FOR ALL BULK BIN CONTAINERS. SEVERAL BOWLS ARE IN VARIOUS BINS.
- Discontinue storing food items directly in a HEB like bag. All food products shall be placed in a food grade container or bag. (rice, tortilla, meat) Discontinue storing the knives in between the wall and the prep table. All utensils shall be stored as to prevent contamination.
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04/28/2015 | 78 |
- PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOOD ITEMS TO BE 41 F OR BELOW AT ALL TIMES. THE SAUSAGE IN THE PREP COOLER WAS AT 52 f. THE SHRIMP IN THE SAME PREP COOLER WAS AT 45 F. (THESE ITEMS WERE COOKED) THE OTHER ITEMS IN THIS PREP COOLER WERE AT 41f.
- DISCONTINUE ALLOWING EMPLOYEES TO DRINK FROM OPEN CONTAINERS. DRINKING CONTAINERS SHALL HAVE A CUP, LID, AND A STRAW. (OBSERVED SODA BOTTLES, AND OPEN CUPS THROUGH OUT THE ESTABLISHMENT)
- PROPER BARE HAND CONTACT DOCUMENTATION IS AVAILABLE HOWEVER HAND SANITZER IS NOT AVAILABLE IN THE ESTABLISHMENT. PROVIDE THE HAND SANITZER SO THAT 2 BARRIERS ARE AVAILABLE.
- Provide for the pooled eggs in the prep area to be stored below food items that are ready to eat. Pooled eggs on the shelf above the cooked bacon. Discontinue storing heb like bags of food in the same barbacoa hot hold pan. Heb bag of lingua was stored in the hot hold pan with the exposed barbacoa.
- Refrigerated, ready-to-eat food and prepared food items not properly marked with a use by date. Provide for all food items stored in the cooler for longer than 24 hours to have a proper consume by date. ex cheese, cut tomatoe, and any food prepared.
- Provide for the dishes to be washed properly. Wash-rinse- sanitized at 50 ppm-100ppm-air dry. The sanitzer water was discarded then refilled with the proper concentration.
- Cooking without a temperature measuring device. Provide for the cooks to have access to a thermometer at all times.
- Provide for all food contact surfaces of equipment to be clean and in good repair. Clean the inside of the ice machine. Provide scoops with handles for all bulk bins. (bowl in ground beef) Discontinue storing food items directly in a HEB like bag. All food products shall be placed in a food grade container or bag. Discontinue storing the knives in between the wall and the prep table. All utensils shall be stored as to prevent contamination.
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11/07/2014 | 70 |
- DISCONTINUE ALLOWING EMPLOYEES TO DRINK FROM OPEN CONTAINERS. DRINKING CONTAINERS SHALL HAVE A CUP, LID, AND A STRAW. (OBSERVED A BOTTLE OF WATER ON MICROWAVE, A CUP OF WATER AND A BOTTLE OF ORANGE JUICE ONTOP OF PREP TABLE SHELF)
- PROVIDE PROPER DOCUMENTATION IF THE STAFF ARE GOING TO HANDLE THE READY TO EAT FOOD ITEMS WITH BARE HANDS. 2 LINE COOKS WERE HANDLING TORTILLAS AND CHEESE WITH THEIR BARE HANDS. THE OTHER COOKS HAD GLOVES ON THEIR HANDS. 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.
- DISCONTINUE STORING CARDBOARD IN BETWEEN THE ONIONS, BELL PEPPER AND TOMATOES. PROVIDE A FOOD GRADE DIVIDER THAT IS ABLE TO BE WASHED, RINSED AND SANITIZED.
- PROVIDE SOAP TO BE AVAILABLE AT THE HAND SINKS AT ALL TIMES. THE KITCHEN HAND SINK DID NOT HAVE SOAP. CORRECTED ON SITE
- PROVIDE FOR ALL CHEMICAL SPRAY BOTTLES TO BE LABELED WITH THE PRODUCT NAME. SPRAY BOTTLE IS NOT LABELED.
- PROVIDE FOR ALL DISHES TO BE WASHED PROPERLY. WASH IN HOT SOAPY WATER, RINSE IN CLEAR RINSE WATER, SANITIZED IN BLEACH AND WATER 50PPM-100PPM. OBSERVED THE DISHWASHER RINSE A PITCHER WITHOUT GOING THRU STEPS. OBSERVED THE DISH WASHER RINSE A STACK OF PLATES AND THEN PLACE THEM IN THE SANITZED WATER.
- PROVIDE FOR ONE PERSON ON DUTY AT ALL TIMES TO HAVE THE HEALTH DEPT ID. SEVERAL EMPLOYEES HAVE THE CITY I.D. BUT WERE NOT HERE DURING THIS INSPECTION. THE OWNER AUGUSTINE CARATACHEA ARRIVED AND HAS THE CITY HEALTH DEPT ID. PROVIDE FOR SOMEONE ELSE TO BE ENROLLED BY JUNE 12.
- PROVIDE FOR THE PLUMBING TO BE REPAIRED SO THAT THE WATER DOES NOT LEAK IN A PAN. 3 COMPARTMENT SINK IS LEAKING INTO A PAN.
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN AND IN GOOD REPAIR. PROVIDE FOR THE INSIDE OF THE ICE MACHINE TO BE CLEAN. PROVIDE SCOOPS WITH HANDLES FOR ALL BULK BIN CONTAINERS. SEVERAL BOWLS ARE IN VARIOUS BINS.
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06/09/2014 | 70 |
- Discontinue allowing employees to drink from open containers. Drinking cup shall have a cup, lid and straw. (soda cans and open white cups) Discontinue allowing employees to eat or chew gum while in the kitchen. (male employee was chewing something while prepping food) Discontinue storing dirty aprons on top of the produce.
- Discontinue allowing employees to handle ready to eat food items with their bare hands without the proper documentation. 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. No documentation present.
- Refrigerated, ready-to-eat food not properly marked with a use by date. (shredded cheese and other ready to eat products are not labeled with the use by date)
- Provide for all food contact surfaces of equipment to be clean and in good repair. Clean the inside of the ice machine and microwaves. Discontinue storing knives between the wall and prep table. All utensils shall be stored properly to prevent contamination. Replace all damaged cutting boards.
- Discontinue storing raw food products on top of food that is ready to eat. (raw fish and beef stored on top of an open container of salsa. Protect food from cross-contamination by cleaning and sanitizing the walk in racks and the tops of containers in the walk in. (Racks are dirty and some items are not covered; observed a dead insect on a lid)
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11/05/2013 | 81 |
- Properly store raw meats in the walk-in cooler.
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04/30/2013 | 96 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats / chicken: Store raw eggs beneath ready to eat foods such as salad.
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12/10/2012 | 96 |
| No violation noted during this evaluation. | 05/25/2011 | 100 |
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- Observed numberous open & uncovered container of PHF/TCS food items without a proper name, time, & date label.
- Clean up all trash and spillage around trash dunpster area. Keep all doors and lids on trash dumpster closed.
- Eliminate the presence of insects by using any approved means. Clean up grease spillage on grease & used oil holding containers. Keep lids on used oil containers.
- Improper active warewashing during active food service. Correctly s et-up and use 3 compartment sink for proper manual ware washing.
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03/01/2011 | 84 |
- Observed containers of Mel's Flan being sold to patrons with thier meal. Labels only contain the name, address, and phone number of company. Workers admitted that this food item is prepaired at home in a kitchen. Recommened to discard all Flan products and buy only from approved sources.
- Observed 4 rusted cans of tomato sauce and 2-Dented cans of tomato sauce. Recommend to return back to vendor for exchange; or open and discard cans into trash.
- Observed numberous uncovered containers of cooked beef and pork in the walk-in cooler. Observed open package of flour in the dry storeroom that was not colsed or in a covered bin. Foods not protected by storage in packages, covered containers, etc. Recommened to plack all open item either in a sealable container or cover them.
- Observed numerous containers and open packages of potentially hazardous foods in large reach in cooler; none of which contain a proper date label/use by date label. Recommened to label all cooked and open food containers with the Food Name, Date prepaired/opened, and Date to discard/Use By.
- Observed food service equipment being washed in an improperly set up three compartment sink; during active food service and ware washing. Only the wash compartment was set up. Recommend that all three compartments of the sink be set up properly, and sanitizing concentration be frequently checked. Also observed that facility had no sanitizing test strips. Recommend that proper sanitizing test strips be bought.
- Most recent graded inspection report must be posted in customer view.
- Observed: Two Cutting boards not in good repair; can opener not in good repair, need to be replaced due to blade being rusty and pitted; knives placed into storage with food residue on them; Inside Lid of Ice machine with heavy food residue on it.
- Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, and wiping tables) and returning to food prep duties. Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination.
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02/16/2010 | 71 |
| No violation noted during this evaluation. | 04/14/2009 | 76 |
| No violation noted during this evaluation. | 11/03/2008 | 55 |
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