- Observed potentially hazardous food not at required temperature in cooling unit near grill. All potentially hazardous foods must be kept at 41 degrees F or below. NOTE: Inspector will return in 48 hours to ensure cold hold unit has been repaired and maintaining PHF at 41 degrees F or below.
- 229.165 (k) (14) (A)chlorine solution. Observed chlorine solution in waitress station to be at a concentration of 200 ppm. Ensure chlorine solution concentration is between 50-100 ppm.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed mold/mildew growth in ice machine. Ensure ice machine is cleaned at a frequency to preclude mold/mildew growth.
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02/09/2016 | 89 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Observed baked good in refrigerator that were missing information on the label. A label containing information of the name and place of business the product is made is needed on all baked goods for sale.
- 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.
- 229.168 (b) working container not labeled. Observed unlabeled toxic spray bottles containing blue and purple solutions in the kitchen and the front waiter station. Ensure all working containers used for storing poisonous or toxic materials taken from bulk supplies are clearly identified with the common name of the material.
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11/12/2015 | 89 |
- 229.164 (e) (1) (D) (ii)Bare hand. Observed employees assemble tacos with their bare hands. 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.
- 229.164 (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.
- 229.167 (e) (3) (A) no towels. Observed no paper towels at hand wash sink near dish washing area. Supply each hand wash station with individual disposable paper towels.
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08/11/2015 | 89 |
- 229.165 (r) (3) (D)no sanitization.MECHANICAL DISHWASHER ISN'T DISPENSING CHLORINE. CHLORINE AVAIALBLE BUT TUBING HAS THINGS FLOATING IN IT. REPAIR/REPLACE TO ENSURE MECHANICAL DISHWASHER'S RINSE CYCLE IS DISPENSING CHLORINE A CONCENTRATION OF 50-100 PPM. MEANWHILE, SANITIZE ALL WARES MANUALLY IN 3-COMPARTMENT SINK
- PRE-ROLLED TAQUITOS/FLAUTAS ARE AT 51 F IN PREP/COUNTER HEIGHT REFRIGERATOR. STACKED TOO DEEP. KEEP LEVELS 2 - 3 LAYERS ALLOWING ALL ITEMS TO MAINTAIN 41F OR BELOW.
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05/11/2015 | 92 |
- ALL CONDIMENTS ON SALSA BAR AT 51-57F. MUST KEEP A FOUR LIMIT AND THEN DISCARD AND REPLENISH WITH FRESH SALSA ETC IN NEW BINS OR USE DEEPER INSERTS THAT REACH THE R/EFRIGERATION UNIT OR SUBMERGE BINS IN ICE TO MAINTAIN 41F OR BELOW
- 229.164 (r) (1) (A) labeled properly.MANUFACTURER AND INGREDIENTS MUST BE ON PAN DULCE.
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01/20/2015 | 91 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils( in hand sink. Use this sink is for handwashing only.
- Utilize the proper serving utensils(long handle)to prevent contamination of food items(pico de gallo). NOTE: Corrected on the spot.
- PH temperature and chemical sanitizer combination of mechanical ware washing machine is off(NO sanitizing residual present). Temperature PH and chemical sanitizer combination in mechanical ware washing machine must be balanced. NOTE: Contact Maintenance to assure proper calibration of equipment. NOTE: Utilize 3 Compartment sink to properly warewash all utensils-dishware until, dishmachine is repaired. NOTE: Use PH test strips to verify concetration of sanitizer(50-100 PPM).
- 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.
- 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(Serving utensils located on rack to air dry) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic handles on:(Serving tongs and chipped plates) located on the storage rack. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged item.
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06/20/2014 | 83 |
- 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.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. 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, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(numerous items located in the refrigeration units) 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.
- 229.167 (e) (3) (A) no towels. Hand wash station(located by the office) has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.168 (c) (2) toxics(oven cleaner and other toxics) above items protection(warewsh sinks). Store toxic items below and away from food,food contact equipment,supplies.
- 229.165 (k) (14) (A)chlorine solution(sanitizing solution containers at 200 PPM). For sanitation a combination of PH concentration(50-100 PPM) and temperature are not adequate. Follow PH/concentration chart. NOTE: Use PH strips to verify required concentration.
- 229.165 (d) (1) (B)free of breaks, cracks(numerous plates). Replace damaged broken dishware.
- 229.165 (p)not clean/sanitized(utensils,knives with accumulated food debris stored as clean) . 229.165 (m) (1) (A)not clean. In use utensils dirty. Clean/sanitize in use utensils.
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11/26/2013 | 77 |
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