- The thermometer in the reach in line cooler was broken. All refrigerators containing temperature controlled food should have a thermometer that is accurate to ±2 °F.
- Tortillas were stored in grocery bags. All food must be stored in food grade containers.
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02/09/2016 | 94 |
- Menudo and brown gravy that were cooked the night before were found off temperature in the refrigerator. Temperature controlled food must be cooled from 135 °F to 41 °F in less than 6 hours.
- A wash towel was left in the hand sink. Hand sinks are for hand washing only. Affix a sign above the hand sink that states the sink is for hand washing only.
- An employee grabbed a pork chop steak with gloves on. She proceeded to make tacos without changing her gloves. A utensil should be used to handle raw meat when gloves will not be changed.
- A spray bottle was found with an unidentified yellow liquid in it. All bottles of liquid must be labeled with the identity of their contents.
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10/23/2015 | 84 |
- A large container of Ranchero Sauce was cooked the night before, and was found to be at a temperature of 51 degrees at 9:00 AM. Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods.
- Cheddar cheese was shredded over a trashcan.
- Meat was found stored in grocery bags in the reach in freezer.
- Employee drink was found without a lid above a prep area. All employee drinks must be covered.
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08/24/2015 | 84 |
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and AWAY from food prep areas.
- 229.166 (f) (4) air gap 2x. Provide for an air gap between the ice machine and soda machine drain pipes and floor drain with 1 ? inches or two times the diameter of the pipe/s.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor to faucets with hoses attached.
- 229.167 (e) (2) no soap. Supply handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- There must be a certified Food Manager onsite at all times.
- 229.163 (h) (6) wash as needed. Wash hands using the proper handwashing procedures. Extra sink in kitchen should have immediately been designated as a handsink when kitchen handsink became inoperable. Repair handsink ASAP. For the meantime, employees must wash hands between tasks at the designated (temporary) handsink.
- Employ two or more control methods when handling ready-to-eat foods. Present required documentation. Otherwise, use gloves or other acceptable barriers between hands and ready-to-eat foods.
- 229.166 (f) (2) (A)HWS>100F. Handsink in wait station must have have running hot water(@ least 100F).
- 229.166 (g) (3) mop sink. Facility is required to have a mopsink with hot and cold running water. One of the compartments in the double sinks (one farther from the ice machine) may be used as a mopsink. Do not dispose of wastewater in floor drain or outside.
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03/27/2015 | 75 |
- Kitchen hand sink has a major leak. Alternative hand sink was put in place but employees were still using it to wash equipment. Establishment posted a sign to let employee know only to wash hands at alternative hand sink.
- 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. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Ensure handles of spatualas are in good repair not with duck tape. Discard and or replace unsafe equipment.
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07/25/2014 | 90 |
- Observed employee eating oranges and spitting out seed to hand then continuing to roll out tortillas. Employee washed hands and the tortillas were thrown away. Employees must eat, chew, drink from a closed beverage and use tobacco products in designated areas only. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility when returning to work.
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03/25/2014 | 96 |
- There is no air gap on the ice machine.ice machine drain line needs to have an air gap.
- Using pesticides that are not approved for food establishments, not using licensed pest control company. Use an approved licensed pest control company.
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08/16/2013 | 93 |
- 229.166 (c) (2)under pressure. ENSURE TO REPAIR HAND SINK IN FRONT END AREA TO PROVIDE FOR HOT AND COLD WATER FOR HAND WASHING.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels. KITCHEN HAND SINK AND MENS RESTROOM SINK
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03/26/2013 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Observed employee add water to wash cloth and then wring wash cloth over trash can. Use this sink for handwashing only.
- 229.165 (m) (1) (A)not clean. Observed three metal pans in the dry rack that still had food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.
- 229.165 (a) (1) (A)safe construction. Observed food containers not NSF approved. Rotate out all equipment that is not NSF approved with NSF approved equipment.
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03/27/2012 | 93 |
- 229.165 (k) (14) Observed no rinsing of dishes in three compartment sink. Establishment is washing with soap, rinsing with bleach twice. Use 3 compartment sink for manual ware washing in the proper manner of wash, rinse, sanitize and air 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. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- 229.165 (b) (2) (A)single service/use not safe. Observed establishment using single service three liter bottle as an ice wand. Do not reuse single use items.
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11/14/2011 | 91 |
- potentially hazardous cooked product not being hot held at a minimum temp of 135F.
- employees not properly handwashing between tasks of food handling and other kitchen duties
- establishment does not have handwashing acknowledgement form on file
- bleach sanitizer concentration too strong in towel buckets, used for wiping food contact surfaces. Must be within 50-100ppm
- Assure to clean interior of reach in cooling units from food debris, blood, etc.
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05/10/2010 | 81 |
| No violation noted during this evaluation. | 01/22/2009 | 92 |
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