- Employee preparing raw tamales (using bare hands) with red colored finger nail polish observed on her fingernails. The nail polish was not being protected with the use of gloves.
- Must keep tubs of food products covered while stored inside the large walk-in freezer and/or cooler.
- Disposable paper towels must be available at the employee hand washing sink at all times of operation
- Need to keep containers of food products covered while being stored on mid level or lower shelving inside the glass door reach-in cooler located in front lobby
- Need to clean food spillage and or debris from shelving inside the large walk-in freezer and cooler units
- Need to clean the inside walls and shelving of the glass door reach-in cooler unit located in front lobby
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12/15/2015 | 86 |
- Posted food establishment permit expired 3/2015. Need to purchase or obtain a copy of your current food permit within 10 days (by 7-26-2015), by going to 1901 S Alamo.
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07/16/2015 | 97 |
- Chicharon de carne (meat product) must be hot held at 135 degrees F. or above at all times if not using time as a public health control.
- Containers of ready to eat beans need to be date marked if stored inside the reach-in cooler unit across from the sales counter.
- Ready to eat barbacoa must be in food grade bags or containers when stored in the walk-in freezers. Grocery type plastic bags with red ink lettering is not approved for this purpose.
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03/31/2015 | 88 |
- Make sure paper towels are available at both the kitchen area and employee restroom hand washing sinks.
- Make sure date marking is on any container of food products stored overnight in the coolers.
- Make sure the most current inspection report is posted in public view
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11/25/2014 | 90 |
- Label all tortillas/chips in grab in go service OR move to rear where food handlers must hand to customers.
- remove potatoes from kitchen area that are not sound (roots sprout/soft to touch)
- CFM must be on site.
- Back flow preventor at hand sink near 3 compartment is leaking. Water must be turned ON at mop sink
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04/15/2014 | 86 |
- 229.164 (f) (2) (A) (iv) not covered. Observed beans not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (m) (1) (A)not clean. Observed corn grinder dirty. Shelves holding dishes needs to be cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
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04/11/2013 | 93 |
- Observed food handler chewing gum while engaged in food preparation. Food handlers are not to chew gum or candy or eat food when engaged in food handling.
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11/08/2012 | 96 |
- 229.167 (e) (2) no soap.
- 229.167 (e) (3) (A) no towels.
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07/05/2012 | 97 |
- Observed employee don gloves with washing their hands first.
- Observed employee wash their hands in 3 compartment sink. Employees are to wash their hands only designated handsinks. Employees are to limit the amount of rings to a single band and to remove nail polish from nails.
- 229.168 (c) (1) toxics stored. Toxic items stored over corn mashing machine in kitchen. Ensure to store toxic items properly.
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12/20/2011 | 89 |
- Employees did not wash hands properly between tasks. Employees must wash their hands after handling food and throwing food away.
- Tortillas prepared and packaged at establishment must have labels with Establishment name, product and ingredients.
- Condemned and Discarded Eggs in RIC. RIC not holding proper temperature for cold holding of Potentially Hazardous Foods, investigate and correct.
- 229.167 (e) (3) (A) no towels.
- Observed dead roaches in establishment. Discard all dead roaches. Last pest control service 6/8/2011
- Observed rodent droppings in various areas of establishment. Discard droppings and contact pest control for assistance. Keep reciept of service. Close, patch all holes, gaps, crevices to eliminate entrance of pests into establishment.
- No Certified Food Manager on site at time of inspection. Within 10 days a course must be paid for, show reciept.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
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07/14/2011 | 71 |
- Improper cooling of beef 109F in refrigerator. All potentially hazardous items must be cooled properly in shallow pans over ice. 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- Observed an egg on counter at room temperature of 85F.Condemned egg. Ensure all potentially hazardous foods are held at proper temperature of 41F;Eggs held at 45F. 229.164 (o) (6) (B) (ii).
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. **Condemned 1lb of chirzo **.5lb of beans **Condemned .5lb of cheddar cheese **
- 229.164 (r) (1) (A) labeled properly. Flour and Corn tortillas not labeled correctly with Manufacturer name and contact information product name,ingredients,and net weight.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer.
- No Certified Food Manager on site at establishment. A CFM must be present at all times of operation.
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07/23/2010 | 74 |
- DIscontinue storing employee drinks in food areas.(open can tea in food prep)
- Do not store spray paint can with food items.
- Provide for thermometers in all coolers (walk ins).
- Unapproved containers used for food storage or service.
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10/31/2009 | 87 |
| No violation noted during this evaluation. | 03/31/2009 | 68 |
| No violation noted during this evaluation. | 05/12/2008 | 100 |
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