- 229.164 (o) (7) (A) consume by date (prepared). Observed food items in walk-in cooler that were past their expiration dates. Ensure all PHF are used, sold or discarded by their assigned expiration dates.
- 229.163 (h) (5) handling soiled equip. Observed employee handle cardboard box then continue to handle lettuce without changing gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- 229.165 (k) (14) (A)chlorine solution. Observed a few sanitizing buckets in the kitchen with the incorrect chlorine concentration. Ensure chlorine concentration used for sanitizing is kept between 50-100 ppm at all times.
- 229.165 (a) (1) (A)safe construction. Observed cheese cutting utensil made out of wood and weedeater string. Ensure all utensils used in kitchen are constructed of food-grade materials.
- 229.165 (d) (1) (E) (i)not easily cleanable. Observe knife with melted and deformed handle in kitchen area. Ensure all utensils are smooth and free of breaks, cracks or any other deformations. Discard all unsafe equipment.
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03/30/2016 | 86 |
- 229.166 (i) (1) (B) HWS improper use. Observed a few items store in the hand washing sink located in dishwashing area. A hand washing facility may not be used for purposes other than hand washing.
- 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.
- 229.165 (a) (1) (A)safe construction. Observed a homemade cheese slicer in kitchen area (wood sticks and weedeater string). Materials used in the construction of utensils and food-contact surfaces of equipment must be food grade and safe.
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12/17/2015 | 89 |
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open container stored on next to food prep area (Chopping Onions). An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.166 (i) (1) (B) HWS improper use. Observed dishes stored in hand wash sink next to dish washing area. A hand washing facility may not be used for purposes other than hand washing.
- 229.164 (v) (4) PHF > shelf life. Observed menudo stored in walk-in cooler past its max 7 day shelf life (8/31/15). All PHF must be used or discarded by their assigned "use-by" date. Note: Mgmt. voluntarily discarded expired product.
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee assemble breakfast tacos with her bare hand. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.163 (h) (7) raw to RTE. Observed employee handle raw eggs then continue to assemble breakfast tacos without changing gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- 229.164 (f) (2) (A) (iv) not covered. Observed a bin of cilantro stored on top of uncovered pico de gallo in cold hold unit. Protect food from contamination by storing food in separate smaller bins, covered containers, or using plastic wrap.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed big can opener to have an accumulation of soil residue present. All food contact surfaces and equipment must be cleaned and sanitized at a frequently to preclude the accumulation of soil residue.
- 229.165 (q)food contact not sanitized. Observed a knife stored in crack between cold and hot hold units. All knives must be stored properly when not in use as discussed.
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09/08/2015 | 77 |
- 229.164 (o) (4) (A) (i) - Cooked PHF.COOKED RICE SITTING ON COUNTER AT 56F AND UNABLE TO TELL ME SINCE WHEN IN THE MORNING IT HAD BEEN SITTING OUT. DISCARDED 5 LBS COOKED RICE.
- SODA GUN WITH HOLSTER SITTING ABOVE BIN OF ICE IN BAR WITHOUT ATTACHED DRAIN LINE. HAVE BEVERAGE COMPANY PROVIDE AND ATTACH DRAIN LINE TO HOLSTER AND ENSURE IT DRAINS ABOVE FLOOR SEWAGE DRAIN - MANAGEMENT STATES THAT THEY DO NOT USE THIS SODA GUN, IF SO THEN HAVE IT REMOVED.
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (p) (11) (C)insects/pests not minimized.GNATS OBSERVED AT DRINK STATIO AROUND SODA LINES AND DRAIN
- 229.165 (r) (3) (D)no sanitization.IN SOLUTION IN WIPING BUCKET
- 229.165 (h) (2)thermometer available.NO THERMOMETER IN BAR REFRIGERATOR
- Ch 13, Art II, section 13-26 Display permit.PERMIT EXPIRED
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01/06/2015 | 75 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods(variety items of food items located in the walk-in coole at 45-50 F)not cooled from 70°F to 41°F or below. PIC stated items were prepared on Monday. All time-temperature abused items condemned and voluntarily destroyed IAW city ordinance.
- Potentially Hazardous food not at required temperature in cooling unit(variety of items located in both Ingredient bars at 47-55 F). Food must be maintained at or below 41°. NOTE: Time-Temp. abused items condemned and voluntarily destroyed IAW city ordinance. NOTE: Assure refrigeration units are able to maintain Time-Temperature Control for Safety(TCS) food items at 41 F or less.
- 229.167 (p) (5) use of wrong sinks. Dishware-food contact equipment stored in the Utility/mop sink. Use this sink for disposal of liquid waste only. NOTE: The following note dated:1-23-14(Relocate mop sink to facilitate elimination of potential contamination and provide accessibilty to the mop sink.NOTE: Per PIC, the Owner is presently scheduling for relocation of the mop sink.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination(storing food contact equipment in the Utility-Mop sink).NOTE: Remove items from Mop sink, wash/rinse/sanitize all contaminated items.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date(located in the WAlk in cooler). 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.
- A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap (1- 1.5 inch space between the ice machine drains and the floor drain) of the drain line between the food handling equipment and the sewer line.
- 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(knives and knife racks) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils. NOTE: Discontinue practice of storing knives between pieces of equipment.
- Ready-to-eat food(cut lettuce located in the Walk in Cooler) contaminated by an employee(utliizing plastic serving basket to dispense lettuce) .NOTE: Utilize properly designed long handled serving utensils to portion food items. NOTE: Product Condemned and voluntarily destroyed IAW city ordinance.
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07/10/2014 | 72 |
- Potentially Hazardous foods(asada,cheese,prepared potatoes at 47-50 F, located on the kitchen serving line.) not at required temperature in cooling unit. Food must be maintained at or below 41°. NOTE: Time/Temperature abused items condemned and voluntarily destroyed IAW City ordinance.
- 229.167 (p) (5) improper use of sinks. 229.166 (i) (1) (B) HWS improper use. Employee dumping ice in hand sink(located in the Wait Staff area) Use this sink is for handwashing only.
- food(ice located in the ice bins in contact with handles of ice scoops) must be protected from contamination. NOTE: Assure scoop is stored in a clean/sanitary area and or in ice with the handle up.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(numerous items located in the Walk in cooler) as specified not date marked using a acceptable method. 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. NOTE: Remove all old labels from containers to avoid confusion.
- 229.166 (h) (1) (A)HWS not convenient(warewash area). Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. 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. NOTE: Assure sink cannot be contaminated from the Mop and warewash sinks.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap(1 - 1.5 inch space between the food handling equipment(ice machine drains) and the sewer line(floor drain).
- 229.165 (m) (1) (A)not clean. Food contact surfaces(utensils with accumulated food debris stored on the drying rack) unsightly (dirty or not clean). Clean/sanitize in use utensils. NOTE: Assure utensils are properly air dried.
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11/18/2013 | 68 |
- PROVIDE FOR ALL FOOD CONTACT SURFACES OF EQUIPMENT TO BE SMOOTH, EASILY CLEANABLE, NON ABSORBENT IN GOOD REPAIR. (CLEAN INSIDE ICE MACHINE AND MICROWAVE, REPLACE DAMAGED CUTTING BOARDS)
- PROVIDE FOR ALL FOOD STRORAGE CONTAINERS TO BE FOOD GRADE. DISCONTINUE STORING FOOD INSIDE HEB TYPE BAGS. (MEAT AND TORTILLAS SEEN IN HEB TYPE BAGS)
- 229.167 (p) (11) (C)insects/pests not minimized. PROVIDE FOR THE PEST CONTROL SERVICE TO EXTERMINATE FOR INSECTS. SAVE THE SALES SLIP. LAST SERVICE WAS 11/19/12 (GNATS SEEN IN THE DRY STORAGE ROOM AND THE DRINK STATION)
- REPAIR THE MOPSINK SO THAT IT IS WORKING PROPERLY. PROVIDE TOILET PAPER IN THE EMPLOYEE RESTROOM. 229.167 (f) (2)toilet tissue.
- 229.165 (f) (12) (B)integral thermomter. PROVIDE FOR ALL COLD HOLD UNITS TO HAVE A VISIBLE THERMOMETER. (2 PREP COOLERS DID NOT HAVE A THERMOMETER)
- ALL TOXIC CHEMICALS SHALL BE USED AND STORED PROPERLY. BLEACH CONCENTRATION OF THE CLOTHS SHALL BE 50-100PPM AND SHALL BE STORED LOW AND AWAY FOR FOOD AND FOOD PRODUCTS. (ALL BUCKETS WERE AT 200PPM AND SOME WERE ON TOP OF THE PREP TABLE)
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12/03/2012 | 85 |
- Ensure to clean the utensil tray on a consistant basis. Also, ensure to clean inside the reach in cooler and in the food contact surfaces in the bar area.
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02/01/2011 | 97 |
- Chemical concentration in the sanitzer buckets are over 200ppm. Ensure chemical sanitizer concentration are between 50-100ppm.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer all in cooloing units.
- Ensure to clean the utensil compartment storage tray that are used to store clean and sanitize utensils.
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09/14/2010 | 91 |
- Employee observed not using proper hand washing procedure before they handle ready to eat foods, Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets.
- Manufacture's label required for items prepared outside of the establishment, to include: The name of the manufacturer, address, telephone number.
- 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 using double hand washing.
- Hand wash station has no paper towels.
- Storing toxic items above food items. Label sanitizing containers (buckets).
- For sanitation a combination of PH concentration and temperature are not adequate. Ensure 50-100 PPM Chlorine solution in sanitizing buckets, use test strips to measure concentration. e.g. 1/2 tsp of bleach per 1 gallon of water.
- Must have thermometer in refrigeration units to ensure PHFs are maintained at 41 F or less.
- Clean and sanitize all food contact surfaces to include serving dishes and storage racks used to store clean equipment/utensils on.
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02/04/2010 | 68 |
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