- Employee drinks in the food service line. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
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01/28/2016 | 96 |
- Equipment used in storing food inside reach-in and storage units not properly cleaned. Clean equipment used for storing foods in reach in and storage units.
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09/01/2015 | 97 |
- Evidence of insects observed.(roaches) Eliminate the presence of insects by using any approved means. 229.167 (p) (11) (C)insects/pests not minimized. (Walk-in dry storage area)
- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit.
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03/11/2015 | 94 |
- Walk-in freezer at 46F, Internal temp of tomatoes 44F, deli meat 44F. Advised manager to get maintenance on unit to avoid food spoilage and condemning of food. Freezer in cantin not plugged in frozen foods were sweating. Manager accessed the issue to plug it back in.
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09/18/2014 | 95 |
| No violation noted during this evaluation. | 03/18/2014 | 100 |
- ALL CANNED GOODS MUST BE IN SOUND CONDITION. (DENTED CANS)
- REPAIR LEAK UNDER HANDSINK IN KITCHEN.
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS IN OPERATION. (30 DAYS TO ENROLL IN FOOD MANAGER) (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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10/17/2013 | 90 |
- Make sure to clean interior of ice machine(mold buildup seen). 229.165 (m) (1) (A)not clean.
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02/19/2013 | 97 |
- SMALL ROACHES SEEN COMING FROM BEHIND 3 COMPARTMENT SINK AND ON WALL ABOVE 3 OOMPARTMENT SINK; WILL NEED TO USE APPROVED PEST CONTROL MEASURES TO MINIMIZE PRESENCE OF ROACHES
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09/26/2012 | 97 |
- PROVIDE DRINKS TO BE COVERED AT ALL TIMES; DO NOT STORE ON SAME COUNTER USED FOR FOOD PREPARATION, NEXT TO/ABOVE FOOD ITEMS, OR NEAR CLEAN EQUIPMENT/UTENSILS/SINGLE SERVICE ITEMS
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- WILL NEED TO PROVIDE A SUFFICIENT AMOUNT OF AN AIR GAP BETWEEN THE DRAIN LINE TO ICE MACHINE AND MAIN DRAIN.
- PROVIDE ALL BROKEN CONTAINERS HOLDING CLEAN UTENSILS TO BE IN GOOD REPAIR. 229.165 (d) (1) (B)free of breaks, cracks.
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03/02/2012 | 86 |
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified
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11/03/2011 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared); MAKE SURE TO PROPERLY LABEL A CONSUME BY/USE BY DATE ON ALL PREPARED, REFRIGERATED POTENTIALLY HAZARDOUS FOODS HELD IN A FOOD ESTABLISHMENT FOR GREATER THAN 24 HOURS.
- MAKE SURE TO KEEP DRAIN LINE TO ICE MACHINE APPROX. 1" TO 1 AND ONE HALF INCHES ABOVE OPEN DRAIN TO ALLOW A SUFFICIENT AMOUNT OF AN AIR GAP BETWEEN THE TWO
- 229.165 (h) (2)thermometer available; WILL NEED TO PROVIDE A THERMOMETER IN THE REACH IN COOLER/FREEZER LOCATED IN THE SNACK SHOP/CANTINA.
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08/11/2011 | 90 |
- Make sure to keep all drinks enclosed and below and away from all food contact surfaces, clean equipment/utensils/kitchenware and single use articles.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.168 (b) working container not labeled; Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- Raise drain line to ice machine approx 1 to 1 and one half inches above open drain to allow a sufficient amount of an air gap between drain line and open drain.
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04/06/2011 | 86 |
- 229.165 (m) (1) (A)not clean; Need to clean inside of microwave of splattered food stains.
- 229.163 (h) (4)after eat, drink,etc.; Make sure all employees wash hands after eating; Need to wash hands correctly before placing gloves on and before engaging in food preparation.
- 229.163 (n) (1) eat.drink.smoke; Observed employees eating within kitchen area; Employees need to have a designated area outside of kitchen area to eat so that no contamination of exposed food, clean equipment, or utensils needing protection can occur.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.168 (c) (2) toxics above items; Need to store all toxic items away and below all food items(bleach spray bottle and Fabuloso stored above and near salt/pepper shakers.
- Establishment must provide at least one employee to be food manager certified during all hours of operation and be physically present.
- 229.165 (h) (2)thermometer available; Walk in freezer needs to be provided with a thermometer.
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12/03/2010 | 76 |
- 229.164 (o) (7) (A) consume by date (prepared); refrigerated, ready-to-eat, potentially hazardous food held longer than 24 hours needs to be labeled with a preparation and consume by date; also label all deli meat and cheese with a consume by date when taking out of the original package.
- Need to have at least one employee to be food manager certified during all shifts.
- 229.165 (m) (1) (A)not clean; stove needs to be cleaned from grease/other food debris; make sure to clean drawers where utensils are stored.
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08/05/2010 | 90 |
- Please provide all employee drinks to be enclosed and away and below all food items to avoid any possible contamination
- Please provide a backflow preventor whenever a hose attachment is attached to a mopsink(no backflow preventor present).
- Presence of numerous gnats around where bulk item onions are stored.
- Please provide at least one certified food manager to be physically present for all shifts(certification expired Dec 2009).
- Provide interior of ice machine to be cleaned(heavy buildup of mildew); provide ice scooper bin to be cleaned and sanitized(dirty).
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04/15/2010 | 83 |
- Provide all drinks to be in an enclosed container away from all food prep areas and away from where possibility of contamination may occur.
- Provide all foods kept in excess of 24 hrs be properly labeled with the date and time food was prepped and noting a consume by date(within 7 days)
- Bins holding utensils dirty; ice machine dirty(mold/mildew); provide bin holding bulk items to be in good repair(replace if not serviceable; don't place tape on lid to hold together; clean can opener(rusty and dirty).
- Provide all toxic items(degreaser, pledge, etc)to be stored away and below all food items, wares, and single service utensils; provide proper labeling for all chemical products not in original container.
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10/15/2009 | 86 |
| No violation noted during this evaluation. | 03/06/2009 | 88 |
| No violation noted during this evaluation. | 01/09/2008 | 97 |
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