| No violation noted during this evaluation. | 01/22/2016 | 100 |
| No violation noted during this evaluation. | 09/30/2015 | 100 |
- Observed drinks in prep-station cooler,(line area) ensure employees utilize designated drink area. Observed pitcher in hand washing sink.(kitchen area) Use this sink is for hand washing only.
- Observed cooked hot beef stacked directly on cold sausage, no coverings on other raw meats.(prep station by steam table) Protect food from contamination by storing food in packages, covered containers, or wrappings.
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05/04/2015 | 87 |
- Observed two employee sodas in prep-station. Sodas were moved to designated employee drink area.
- Foods not protected by storage in packages, covered containers, etc. (Raw meats on bottom shelf of prep-station) Protect food from contamination by storing food in packages, covered containers, or wrappings.
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12/16/2014 | 92 |
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces. INSPECTOR FOUND KNIVES STORED IMPROPERLY INBETWEEN EQUIPMENT.
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06/27/2014 | 97 |
- Observed coffee cup with out lid on the prep table. Observed employee eating a breakfast taco in the kitchen where the food is being cooked. Observed waitstaff eating next to the cold hold unit. Observed employees filling the sanitizing bucket at the wait staff hand sink. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Use hand sink for hand washing only.
- Observed lettuce and bell pepper where developing mold. Ensure all food is in sound condition.
- Rice and cheese was not covered in the walk in. Masa and cheese was in black trash bags. Ensure all food items are covered from cross contamination and disregard using black trash bags for storing of food.
- Observed automatic dishwasher not dispensing chlorine. Employees unclogged the chlorine line at the time of inspection. Ensure all lines are free and clear for proper dispensing concentration. Recommend dishwasher be serviced.
- Observed water from the ice machine not draining properly in the wait staff area.The water was draining all over the floor causing mold on the floor. Ensure water drains into the waste water disposal system.
- Observed mold in the ice machine, soda nozzles with syrup build up, reach in cooler in the kitchen needs to be cleaned,inside of microwave, gaskets need to be cleaned, containers holding forks, condiments had food debris in wait staff area, and container holding clean utensils was dirty. Clean around the hot hold unit, grill and tortilla area.
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09/05/2013 | 79 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw meat being cut on the reach in cooler cutting table holding ready to eat foods. All food preperations need to be made on cutting table used for raw meats.
- 229.165 (m) (1) (A)not clean. Observed reach in cooler in kitchen needing to be cleaned and re organized. Hot hold unit and stove have grease and dirt accumulation. Wall under dishwasher unit has mold. Ice machine has mold.
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03/04/2013 | 93 |
- 229.163 (g) Wash before RTE. Observed food handler wash and dry their hands at handsink, food handler left area and Inspector asked FH what whick additional barrier they would be using for RTE foods. FH stated gloves however food handler handled RTE foods such as tortillas without donning gloves. Food handler rewashed their hands and applied handsanitizer.
- Potentially Hazardous food not at required temperature in cooling unit. Cooked food held for more than 6 hours in WIC not at proper temperature of 41 F ( -3).
- 229.166 (g) (1) (A) HWS not provided. Handsink not installed in Waitress work station for waitstaff to wash their hands. Establishment has had more than the alloted 90 days to install a handsink. Follow up inspection regarding handsink will be in 10 days. Handsink must be installed and have hot and cold water.
- Ch 13, Art II, section 13-26 Display permit. Must display current Metro Health Food Permit at all times.If a duplicate is needed contact the Health Department at 1901 S.Alamo.A fee may be required.
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07/26/2012 | 85 |
- Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. 229.164 (o) (6) (A) PHF>135.
- 229.163 (h) (6) wash as needed.
- Observed open plastic drink containers with out lids and open glass soda bottle in front and back prep areas. All drink containers for employees must have a spill proof lid and straw at all times.
- 229.164 (e) (1) (D) (ii)Bare hand documentation for proper training purposes.
- No second barrier is used by food handlers such as gloves or handsanitizer when engaging in bare hand contact for Ready to Eat Foods. Food handlers touching Ready to Eat foods such as tortillas, and cheese.
- 229.164 (e) (1) (D) (iii) doc- corrective actions. Establishment must provide corrective action documentation plan for all employees when proper procedure is not followed for Ready to Eat Foods.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Improper storage of Ready to Eat Foods and Raw Foods in WIC. Raw meat stored above RTE foods.
- 229.164 (o) (7) (A) consume by date (prepared). All Potentially hazardous foods must have a preparation date and a discard date of 7 days later. Observed an entree of Roasted Peppers with date of 7/21/2011.
- 229.167 (e) (1) #HWS. A handsink with hot and cold water of 100F must be installed in the back prep area and in front beverage station.
- 229.167 (p) (11) (C)insects/pests not minimized. Large evidence of dead insects observed throughout establishment. Eliminate insect harborage,dead insect parts and debris including but not limited to, on metal shelving, near equipment used for food preparation. All areas of establishment must be cleaned and sanitized.
- 229.167(p)(11)(C)rodents. Observe a carcass of a rodent on the floor of dry good cabinets and rodent droppings. Discard all droppings and carcass. Contact pest control and keep receipt. Close all openings, gaps,cracks, holes. Install weather stripping at back exit door.
- Residential pest control products observed and are not permitted in establishment for pest control or maintance.For commerical food establishments only a license pest control service or technician can assist and provide maintance.
- All containers for food storage must be in good condition; free from cracks and breaks and clean to sight and touch. All dishware, utensils must be cleaned and sanitized. Inside of container used for Tea spoons was dirty to sight and touch. Removed spoons from prep area and ensure to wash properly.
- Most recent Metro Health Food Inspection must be posted in the view of the public at all times.
- A gallon jug of bleach and soap was stored across from warewash area on a table in use and next to clean wares. Do not store toxic chemicals next to items needing protection, such as, clean wares.
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08/03/2011 | 57 |
- Ensure all eggs (PHF) are kept at 45F or below by placing in cold hold unit.Do not store eggs at room temperature.
- Pan of cooked oatmeal on shelf temperature 120F. Ensure all PHF foods and all foods cooked are kept at 135F or above.
- Observed employee wash hands in 3 compartment sink. Retrain all employees to wash their hands in the proper handsink provided. 229.163 (i) not in HWS.**Observed employees wipe their hands on aprons on multiple occasions. **COS Employee washed hands properly. Retrain employees to practice good hygienic procedures.**Observed employee use a clean towel to dry hands and placed towel on prep area. Towels are to be used once when used for drying of hands.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (e) (1) (D) (ii) (III) doc- sanitizer.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.Observed employee cook egg omelet with spatula then cook 2nd raw entree without sanitizing spatula properly.
- No Certified Food Manager on site at time of inspection.**Follow up inspection CFM on site.
- Do not place knives or utensils in between piping wall piping. Place all food contact surfaces on clean dry surfaces and containers. Replace broken lids used on storage containers.
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10/06/2010 | 72 |
- PLEASE PROVIDE ALL EMPLOYEES TO WASH HANDS PROPERLY AFTER TOUCHING ANY PART OF THEIR SKIN, CLOTHES, OR SOILED APRON.
- PLEASE PROVIDE ALL DRINKS TO BE COVERED WITH A LID TO AVOID THE POSSIBILITY OF CONTAMINATING FOOD, CLEAN EQUIPMENT, AND OTHER ITEMS NEEDING PROTECTION.
- PROVIDE SINGLE, DISPOSABLE PAPER TOWELS AT HANDWASHING STATION(IN DISPENSER) AT ALL TIMES.
- PLEASE PROVIDE ICE MACHINE(UPPER INSIDE)TO BE CLEANED OF ACCUMULATED MILDEW/SLIME BUILDUP; PROVIDE ALL UTENSIS TO BE STORED IN A SANITARY MANNER(DO NOT STORE UTENSILS IN WIC UNDERNEATH CONTAINERS); PROVIDE ALL NON FOOD CONTACT SURFACES TO BE CLEANED(INTERIOR OF REACH IN COOLERS, SHELVING UNITS IN WIC); BULK CONTAINER LIDS AND LIDS COVERING FOOD ITEMS IN WALK IN COOLER(WIC);
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02/03/2010 | 86 |
- Provide all utensils to be clean(scooper in flour needing to be cleaned and sanitized due to old food debris on it); make sure to clean all utensils at least at the end of day or when becoming extremely soiled; provide all plates to be in good repair(chipped plates); do not store newspaper on cutting board surface; microwaves dirty; provide all racks(all non food contact surfaces)to be cleaned of debris; provide cooling units to be cleaned of all spilled food.
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10/15/2009 | 97 |
| No violation noted during this evaluation. | 02/10/2009 | 93 |
| No violation noted during this evaluation. | 08/22/2007 | 100 |
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