- Observed gnats flying around lard cubes stored under prep table in tortilla room. Ensure all insects are eliminated. Provide routine pest control treatment for gnats.
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03/15/2016 | 97 |
| No violation noted during this evaluation. | 01/12/2016 | 100 |
- Tortilla packages are not labeled. Ensure all pre packaged products are labeled.
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08/11/2015 | 96 |
- Observed personal drinks inside meat display cooler and inside refrigerator. Ensure all personal drinks are kept in a designated are; separate from all food prep areas and food storing areas. Drinks are to be kept in a cup with a lid and straw at all times.
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05/20/2015 | 96 |
- Observed eggs stored above ready to eat food. Ensure all raw animal products are stored below and away from all ready to eat food.
- Paper towel machine is not working. Ensure all hand sinks are provided with a soap and paper towel at all times.
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01/14/2015 | 93 |
- Observed food placed in cooler without cooling first. Food temperature was 118F. Ensure all cooked potentially hazardous food is properly cooled before storing in cooler. Proper cooling methods include: placing hot food in ice bath container, letting temperature drop to 70F from 135F within 2 hours. Food can then be placed in cooler where it has an additional 4 hours to drop to 41F or below.
- Hand sink in kitchen is missing paper towels; batter is out. Ensure batteries are replaced. Ensure hand sinks are provided with soap and paper towels at all times.
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10/06/2014 | 92 |
- Obsereved employee wash hands for 3 seconds before handling ready to eat food. Ensure employees wash hands properly before returning to handle ready to food. Proper hand washing includes washing hands for at least 20 seconds with soap and hot water.
- Observed personal beverage in cooler that stores ready to eat food. Ensure all personal beverages/food are kept in a designated area at all times.
- Observed eggs stored directly on bag of ready to eat food in cooler. Ensure all raw animal products are stored below and away from ready to eat food, at all times.
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06/03/2014 | 88 |
- Observed beans set to cool at room temperature. Ensure cooked, potentially hazardous food is being cooled properly; brought from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours.
- Observed water bucket in hand sink that is in tortilla room, next to the three compartment sink. Ensure solely hand washing is done at all hand sinks.
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12/02/2013 | 91 |
- At time of inspection, observed fried potatoes set on countertop to cool at room temperature. Ensure cooked, potentially hazardous food is being cooled properly; brought from 135 degrees F to 70 degrees F within 2 hours.
- At time of inspection, observed personal drink stored in cooler. Ensure all personal drinks are kept seperate from ready to eat foods, in a designated area in a cup with a lid and a straw at all times.
- Observed fruit cups being prepared on same cutting board where meat is cut and prepared for display. Ensure fruit cups are prepared on a separate cutting board than that of meat preparation.
- Observed raw meat stored next to cut produce in the walkin cooler. Observed cut sausage packaged and stored on drink shelves in the walkin cooler. Ensure all raw animal products are stored below and away from all ready to eat food items.
- Observed spray bottle next to three compartment sink without a label. Bottles were not labeled with chemical name. Ensure spray bottles are labeled with the name of the contents.
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07/31/2013 | 84 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed packages of ready to eat hot dogs, sausage, carrots, deli meats, and cheese in between containers of raw chicken and raw bacon. Ensure all raw animal products are stored below and away from ready to eat foods. Corrected on site.
- 229.164 (o) (7) (A) consume by date (prepared). Observed containers of prepared food in walk in cooler and refrigerator with the prep date. Ensure prepared food that is kept for more than 24 hours is date labeled with the USE BY DATE. The USE BY DATE should not exceed 7 days and the prep day will count as day 1.
- At time of inspection, handsink in the kitchen area did not have hot water at 100 degrees F. All other sinks had hot water above 110 degrees F. Handsink got to 95 degrees F. Ensure the handsink has hot water of at least 100 degrees F.
- 229.168 (b) working container not labeled. Observed spray bottles in the kitchen with a clear liquid and spray bottle in tortilla room with a purple liquid. Bottles were not labeled with chemical name. Ensure spray bottles are labeled with the name of the contents.
- Ch 13, Art II, section 13-26 Display permit. Establishment is current through 2013, but permit that is displayed is for 2012. Ensure the current food permit is posted.
- 229.164 (o) (7) (B) consume by date (pkgd). Observed deli meats and cheese in cold case without date labels. Ensure packaged deli meats and cheese are date labeled with the USE BY DATE. The USE BY DATE should not exceed 7 days and the day of opening the package will count as day 1.
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01/17/2013 | 83 |
- 229.163 (i) not in HWS. Observed employee wash hands in 3 compartment sink. Ensure hand washing is performed only in the designated handsinks and not in other sinks.
- Observed personal beverages being stored in cold hold unit with raw meats. Ensure personal beverages are stored in a separate designated area that is not with the food products for retail sale.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.Observed packages of cooked hot dogs and sausage stored in between or next to raw chorizo and raw chicken. Ensure cooked food products are not stored next to raw animal products. They should be stored above and separately from raw products.
- 229.164 (o) (7) (B) consume by date (pkgd). Observed packaged deli meats without a date label. Owner stated those packages last a few days. Ensure the packaged deli meats have a date label with the USE BY date. the USE BY date should not exceed 7 days from the day the package is opened and the opened date will count as day 1. For example, ham opened on 9-11-12 will have a date label of 9-17-12
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09/11/2012 | 88 |
- 229.164 (r) (1) (A) labeled properly. Observed chicharrones on counter without labels. Ensure item has a label that states the manufacturer name, physical address, phone number, ingredients, weight, and name of product.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed swarm of gnats/flies in storage room near handsink.Investigate cause of gnats/flies and eliminate the presence of insects by using any approved means.
- 229.165 (r) (3) (D)no sanitization. Observed employee wash wares without the sanitization step. Ensure all wares are washed in the following order: wash (hot water and soap), rinse (hot water), sanitize (sanitizer and hot water), and wir dry.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Owner stated that his wife is food manager certified but she is out of town.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed vent hood with grease build up. Ensure vent hood is cleaned on a routine basis to prevent the accumulation of grease.
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02/29/2012 | 84 |
- Ensure to keep personal drinks separate from food sold to public. Designate a separate area.
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05/03/2011 | 96 |
- No Heimlich poster posted.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.
- Establishment must always have at least one person on duty with a food managers certification.
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06/16/2010 | 91 |
| No violation noted during this evaluation. | 07/23/2009 | 100 |
| No violation noted during this evaluation. | 03/03/2009 | 100 |
| No violation noted during this evaluation. | 01/31/2008 | 77 |
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