- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Evidence of insects observed.(Gnats) Eliminate the presence of insects by using any approved means.
- 229.165 (m) (2)non food contact dirty. Reach-in doors, walls with food/ drink accumulation, and reach-in freezer.
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02/15/2016 | 90 |
- Employee found drinking from an open cup while in the food service line. Employees must not eat, chew, drink from an open cup while in the food service line.
- No soap at the hand washing sink. (Bar area) Supply every handwashing sink with soap.
- Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- Coolers without a thermometer. Ensure all cold-hold units have easily accessable thermometers.
- Equipment used in storing food not cleaned. Ensure all cold and hot hold units are cleaned and sanitized routinely.
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10/19/2015 | 79 |
- Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit).
- Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves for working with food.
- Raw meat preparation conducted over clean ready to use/ food contact surfaces equipment and spices. Advised on removing items not used in prep and spices stored above meats not to be placed under meat preparation.
- No soap at the hand washing sink. (soap dispenser needed new batteries and no back up method observed) Supply every hand washing sink with soap.
- Observed a Spoons and dishes ready to use no longer clean. Ensure ready to use equipment is stored in area that avoids contamination from surroundings. (chips, dirty dishes)
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06/08/2015 | 81 |
- Potentially Hazardous food not at required temperature in cooling unit.(Reach-in holding salsa 51F). Items moved to walk-in cooler. Other units: Walk-in holding temprature at 41F, Prep-stations behind grill holding temperature 40F and 38F. Prep-station in kitchen holding temperature of 39F, Reach-ins behind bar holding temperature at 34F and 36F.
- 1)Observed employee drinking from an open cup (coffee) in non-designated area such as the food prep area. Employees must not eat, chew, drink from an open cup while in the food service line. 2)Food Container in handsink. Use this sink is for handwashing only. 3)Observed employee drink in cooler. Designate area for employee drinks away from food production and storage.
- 1)Foods not protected by storage in packages, covered containers, etc. (Beans) Protect food from contamination by storing food in packages, covered containers, or wrappings. 2) Raw animal food stored with cooked and raw ready-to-eat food.(Meat on top shelf above limes and spices and next to cooked foods) Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw vegetables and cooked ready-to-eat food. 3) Cooked ready-to-eat food stacked next to dirty containers to be washed. Protect food from contamination by storing away from used/dirty containers.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. (walk-in cooler various foods beans, fideo, chicken) Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.(kitchen handsink)
- Evidence of insects observed.(fruit flies at bar and produce area) Eliminate the presence of insects by using any approved means. Exterminator last visit 1/15
- Both Certifications exp 1/20/15 and are not city certified. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure that registering and successfully completing a Food Manager Certification course and taking certification to 1901 S Alamo for Health Dept. issued card.
- Reach-in cooler did not have thermometer, Prep-station behind grill lacked thermometer. Provide thermometers in coolers.
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01/29/2015 | 71 |
- Potentially Hazardous food not at required temperature in cooling unit by grill 55F and ice machine 60F Codemned food in both low-boys with temepratures above 45F
- Observed Employee found drinking from an open cup while in the food service line. Employee washing utensils in hand sink.
- Employee did not wash hands before donning gloves for working with food. Employees Washed single use gloves and continued to another activity.
- No soap or paper towels at bar hand washing sink.
- No thermometers in cold-hold units. Provide that all units have thermometers.
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09/22/2014 | 81 |
- Potentially Hazardous food not at required temperature in cooling unit. Chicken 55f, chesse 55F for less than 4hrs.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Medicines found in food prep area.
- At 3 comp sink Quat ammonia sanitizing solution temperature off required levels.
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05/15/2013 | 85 |
- PREP REFRIGERATION UNIT AT 54-57F. MAY KEEP NOT POTENTIALLY HAZARDOUS FOOS IN UNIT SUCH AS CAPPERS, READY TO EAT SALAD DRESSING ECT. REPAIR/PLACE. MUST MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. REPLACE THERMOMETER.
- 229.165 (r) (3) (D)no sanitization. UTILIZE TEST STRIPS TO ENSURE MECHANCIAL DISHWASHER HAS PROPER CONCENTRATION OF SANITIZER DAILY.
- 229.165 (k) (14) (A)chlorine solution. TOO STRONG IN WIPING CLOTH BUCKET. USE TEST STRIPS TO ENSURE 50-100 PPM.
- 229.165 (h) (2)thermometer available. THERMOMETER NOT WORKING IN KITCHEN PREP REFRIGERATOR NEXT TO AND OPPOSITE OF COOKTOPS/STOVE.
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11/27/2012 | 86 |
- 229.165 (h) (2)thermometer available. IN BAR REFRIGERATOR THAT HOUSED JUISCES, MILKS, HALF N HALF ETC...
- 229.165 (q)food contact not sanitized. MOLD IN KITCHEN ICE MAHCINE. CLEAN AND SANITIZE REGULARLY TO PREVENT MOLD BUILD-UP.
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02/29/2012 | 94 |
- 229.165 (m) (1) (A)not clean. Equipment not cleaned when cross-contamination may have occurred.** Observed Soda gun and hold with food debris and mold. ** Observed Cold plates stored in a cooler with food debris. Clean equipment when cross-contamination may have occurred.
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08/10/2011 | 97 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Cold hold for condiments at 56F.
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. ** 4 large food containers above 100F in walk in cooler.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. **Graffs in HWS. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.165 (d) (1) (E) (i)not easily cleanable. Food contact surfaces not cleaned and sanitized.** Beer and Margarita Machine spouts have internal build-up.
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02/25/2011 | 84 |
| No violation noted during this evaluation. | 07/29/2010 | 100 |
- Please make sure and use single, disposable food grade gloves when coming into contact with ready to eat, potentially hazardous foods(cheeses,cut up tomatoes, etc.). Remember to always use 2 or more methods after doublehandwashing when coming into contact with ready to eat, potentially hazardous foods with bare hands(gloves, sanitizer, nail brush, utensils(act as a barrier), etc.)
- Please make sure and clean ice machine of mildew/slime buildup; provide all dirty plates on line to be rewashed and sanitized; provide all chipped kitchenware(plates)to be discarded; provide all nonfood contact surfaces to be clean to sight(interior of all reach in coolers)
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01/28/2010 | 93 |
- Potentially Hazardous food not at required temperature in cooling unit.
- wastewater under 3 compartment sink in bar area not draining into drain properly; pooled water around drain(potential cause for breeding of gnats or mosquitoes)
- employee wiping hand on soiled cloth, then touching shredded cheese and other ready to eat foods without properly washing hands.
- Refrigeration unit not working properly(lowest temp. reading was 65 degrees while present); food items inside unit(butter, salsa, mushrooms, half and half, cheese)condemned.
- Make sure to label all toxic materials not in original container(spray bottles not labeled).
- concentration of bleach in buckets at 200ppm(rags stored in buckets used to sanitize food contact surfaces).
- Microwave very dirty; racks used to store clean dishes and racks used to store canned products and other items were dusty; ice scooper handle stored buried in ice machine(keep in a clean, sanitized bin)
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09/21/2009 | 76 |
| No violation noted during this evaluation. | 04/02/2009 | 87 |
| No violation noted during this evaluation. | 09/04/2008 | 90 |
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