| No violation noted during this evaluation. | 01/26/2016 | 100 |
- Registering and successfully completing a Food Manager Certification course CURRENT FOOD MANAGER CERTIFICATION EXPIRED IN 2014
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09/15/2015 | 97 |
- Make sure employee who rolls out tortilla dough with hands either covers or removes any rings with diamonds, only a clean plain band may be worn on hands when handling food products
- Make sure all employee beverages stored in the kitchen area have tight fitting lids that do not need to be removed each time to consume beverage.
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04/15/2015 | 96 |
- Establishment did not have hot water at time of inspection. Hot water heater was turned back on by owner by the end of the inspection.
- Observed hotel pans and spoons on the storage rack with food debis and grease still on them. Ensure all wares are properly cleaned and sanitized before being reused. All food contact surfaces must be clean to sight and touch.
- Observed raw bacon on top shelf in refrigerator as well as raw chicken being stored directly next to uncovered chopped zucchini. Ensure all raw animal products are stored below and away from all other foods to help prevent contamination.
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11/18/2014 | 89 |
- Observed raw eggs, shredded cheese and pico de gallo sitting out on tables at ~80F degrees. All potentially hazardous foods must be kept at 41F degrees or below to prevent bacterial growth. Potentially hazardous foods above 41F degrees for more than 4 hours must be discarded, eggs must be discarded after 2 hours.
- Observed an employee eating rice directly over a pan of cooked rice. Ensure all employees only eat/drink in designated areas away from all food and food prep areas to prevent contaminaiton.
- Food permit expired 6/2014. A new food permit must be purchased within the next 10 days and posted in public view. Permit must be purchased at 1901 S. Alamo between Monday-Friday, 7:45-4:30.
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07/16/2014 | 88 |
| No violation noted during this evaluation. | 03/14/2014 | 100 |
- 229.168 (c) (2) toxics above items. Observed medication stored in a drawer with utensils and burn ointment stored above drinks and ready to eat foods. Ensure that all toxic chemicals are stored below and away from all food and food contact surfaces to prevent contamination.
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11/06/2013 | 97 |
- Hand sink did not have soap accessible. Hand sink must have soap and paper towels readily available at all times.
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06/27/2013 | 97 |
- Caldo in second reach in cooler at a temperature of 45F and bread pudding 46F All potentially hazardous food being stored for cold hold should be at 41F or below
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.Chicken in a plastic container was sitting on shelf above tomatoes and raw pork meat was observed above ready to eat food as well.Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared food was stored with out date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an 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 food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.165 (h) (2)thermometer available.Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. All cold hold units need thermometers Thermometer reading 50 degrees F, actual temperature at 39 degrees F. Establishment also needs thermometer that are accuarte to provide the correct temperature in the refrigerator/cold hold unit.
- Plastic containers on shelf were not smooth and easily cleanable. All plastic conatiners should be discarded and replaces with containers that are smooth and easily cleanable.
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03/20/2012 | 81 |
| No violation noted during this evaluation. | 10/05/2011 | 100 |
| No violation noted during this evaluation. | 03/25/2011 | 100 |
- Establishment must always have at least one person on duty with a food managers certification.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. When employees are handling cooked food with bare hands. Then establishment must provide documentation on proper bare hand contact, documentation must state that employees perform a double hand wash, plus hand sanitizer, or nail brush, or gloves. Then employees must sign off on documentation.
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09/27/2010 | 93 |
- Most recent graded inspection report must be posted in customer view.
- Establishment must always have at least one person on duty with a food managers certification.
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04/27/2010 | 94 |
| No violation noted during this evaluation. | 08/26/2009 | 100 |
| No violation noted during this evaluation. | 02/19/2009 | 100 |
| No violation noted during this evaluation. | 04/16/2008 | 100 |
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