- Ground Beef was stored over salsa. Raw meat and eggs must be stored below and away from ready to eat foods.
- Multiple food containers in the walk in were uncovered. Food must be covered once it reaches 41 °F.
- Fried chilies in the refrigerator were kept for more than 24 hours without a use by date. Cooked food kept for more than 24 hours must have a use by date that is seven days from the date it was prepared.
- The hand sink in the kitchen was turned off at the base. Hand sinks must have hot and cold water readily accessible at all times. Fix the leak in the hand sink.
- There was no certified food manager present during the inspection. There must be a certified food manager present during all hours of operation. Certified food manager’s courses can be taken online or at restaurant supply stores. All ANSI certified food manager’s courses are accepted and should be 8 hours in length. Certifications are valid for 5 years.
- Vegetables were stored in grocery bags. All food must be stored in food grade containers.
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03/14/2016 | 83 |
- En employee was washing a knife in a hand sink. Hand sinks are for hand washing only. Affix a sign above the hand sink that states the sink for hand washing only.
- Eggs were stored over open food in a walk in cooler. Raw meat and eggs must be stored below and away from ready to eat foods.
- Cooked potatoes were found in the walk in cooler without a use by date. All cooked food stored in a cooler for more than 24 hours must have a date label indicating 7 days from when it was prepared.
- No certified food manager was present. Sign up for a certified food manager's course before 9/19/2015 and complete it before the next routien inspection. A certified food manager must be present at all times food is served.
- No thermometer was provided in the reach in cooler prep table.
- Food Permit expired 8/2010
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10/09/2015 | 79 |
- Tamales held out of temperature control at 82 degrees since the morning. Three dozen tamales were discarded
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Hand washing sink at the front counter is to be used for hand washing ONLY.
- Damaged foods, heavily rim or seam dented canned foods used. Large cans of pumpkin are heavily dented.
- Refrigerated, ready-to-eat, Potentially Hazardous Foods (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.
- Supply the handwash station with individual disposable towels.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Provide thermometer for reach in coolers
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent. Doscard cracked or broken lexon storage containers and lids.
- Plates and bowls must be in good repair, discard chipped plates and bowls as needed
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06/08/2015 | 67 |
- Reach in cooler was at 60 degrees. The unit may not be used until it has been revised and is at 41 degrees or below and holding.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 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.
- Ch 13, Art II, section 13-26 Display permit. Permit is expired 08/2014
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11/19/2014 | 88 |
- Ensure all reach in refrigerators have a thermometer.
- Post current food establishment permit. Purchase a replacement at 1901 S. Alamo, 7:45A-4:30P M-F the cost is $15.45.
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06/06/2014 | 94 |
- Observed 4 dozen raw shelled eggs, smashed beans, all sitting on the prep table. Eggs were at 51 degrees F and beans where at 52 degrees F. Ensure potentially hazardous foods are kept at 41 degrees F or below.
- Observed employee pick up dirty dishes and scrap off food to trash can, place the dishes at three compartment sink, then return to refilling customer drinks. 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. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Observed employee go to three compartment sink and rinse hands then dried them with a paper towel. All hand washing must be done at hand washing sink.Employees must follow proper hand washing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- Observed ice machine having mold. Observed plates with chip rims. Clean and sanitize all equipment to be used for food storage, prep, or service. Discard and or replace unsafe equipment.
- Permit posted expired 08/2013. Please post current permit.
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12/12/2013 | 81 |
| No violation noted during this evaluation. | 05/14/2013 | 100 |
- Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- Mechanical ware washing machine sanitizer must be at correct. concentration.
- Sink being used as a dump sink.
- Clean and sanitize all equipment to be used for food storage, prep, or service.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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10/30/2012 | 84 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.
- Eliminate the presence of insects by using any approved means.
- Use any chemicals for sanitization according to manufactures directions. 3 OF 3 SANITIZING (QUAT) PAILS WITH 0.0PPM READINGS
- Provide thermometer in coolers and . Cooking without a temperature measuring device.
- Clean and sanitize all equipment to be used for food storage, prep, or service.
- Post most recent graded inspection report in customer view.
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04/19/2012 | 80 |
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