- Menudo was at 48 degrees F and was made yesterday. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed employee wash hands with cold water. Ensure food handlers are washing hands with hot water for at least 20 seconds.
- Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm). Obtain chlorine test strips.
- Ensure that all food contact surfaces are clean and in good condition such as inside reach in coolers, crate holding clean wares, shelving holding clean wares, etc.
- Do not use broken, chipped or cracked dishwares.
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03/23/2016 | 85 |
- Observed box of defrosting raw beef next to onions. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Observed spray bottle of toxics without label. Label all toxics removed from bulk containers with common name.
- Ensure that all food contact surfaces are clean and in good condition such as containers holding utensils, scoops in bulk food items, etc.
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12/18/2015 | 90 |
- Observed employee rinse hands off in 3 compartment sink in between tasks. Ensure food handlers are washing hands in hand sink with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed bags of ice for customer drinks on top of packages of raw animal foods in freezers. Observed raw chicken and raw beef (both separately packaged) in container together. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Ensure chemical sanitizer is within required range (bleached water at 50-100ppm).
- Ensure that all food contact surfaces are clean and in good condition such as lids to rice/spices/etc, outside of containers (hair stuck to container), shelving and dry wares storgae, etc.
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09/03/2015 | 86 |
- Observed food item in reach in cooler at 100 degrees F. Ensure to follow proper cooling procedures.
- Observed raw animal foods with precooked food items and raw chicken in with raw beef. Food must be protected from contamination by seperating raw animal foods during holding storage.
- Reach in cooler by stove not holding paper cold hold temperatures. Ensure lid is kept closed to maintain cold hold of 41 degrees F or below.
- Hot water not available at hand sink in kitchen. Hot water must be available of at least 100 degrees F at hand sinks for proper hand washing procedures.
- Certified food manager must be on site during operations. CFM also needs to be registered with the city. Take CFM certificates to 1901 S. Alamo , Monday-Friday, 7:45am- 4:30pm to register with a fee of $15.45 per certificate.
- Post currect permit. Posted permit expired 11/14.
- Inspection report score must be in public view.
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04/02/2015 | 79 |
- Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed employee rinse off hands without soap in mop sink. Ensure food handlers are washing hands at hand sink with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed employee cutting raw chicken over onions and with other ready to eat food items next to it. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
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11/06/2014 | 83 |
- Observed a package of beef thawing out in handsink and other boxes being stored in hand sink as well. Ensure the hand sink is used for hand washing only and not for storing/thawing meats.
- Observed food handlers using bare hands to handle ready to eat foods (tortillas). There is not bare hand documentation present. Ensure a barrier (such as gloves, foil, utencils, etc) are used or that bare hand documentation is competed and kept at establishment. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: condemn food), and (3) signed acknowledgment form by all employees that they have been trained on hand washing.
- At time of inspection, prepared food in the refrigerator did not have date labels. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the "use by" date. The use by date should not exceed 7 days from the prep day and the prep day will count as day 1. For example: rice that is prepared on 2-13-14 will have a date label of 2-19-14.
- Observed personal drinks stored in a bottle and on the prep table. Ensure personal beverages are stored in a cup with a lid and a straw and are stored in an area that is separate from food prep/storage areas. Corrected on site
- At time of inspection, the hand sink in the kitchen did not have paper towels. Ensure the hand sink is equipped with paper towels at all times.
- Observed a pesticide for flying insects and residential use being stored in kitchen. Ensure only commercial grade pesticides are used and stored in the food establishment.
- Observed employees washing wares with the imporoper procedure. Ensure wares are washed in the 3 compartment sink with the following procedure: wash (water and soap), rinse (water), sanitize (water and bleach), and air dry.
- Observed a container with soap detergent without a label. Ensure all containers for toxic items are labeled with the name.
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02/13/2014 | 79 |
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