- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Someone on duty needs to have the food mgr certification.Mgr on duty is scheduled to take class online.
- Need to replace belt used for masa.
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04/05/2016 | 91 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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01/14/2016 | 97 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- someone on duty needs to have the food mgr certification.
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10/19/2015 | 93 |
- observed some flies and gnats.need to eliminate flies and gnats.
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06/11/2015 | 97 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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03/16/2015 | 97 |
- Need to replace the conveyor belt used for the masa.
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12/04/2014 | 97 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Need to replace any worn out scoops used for dispensing food products.
- Someone on duty needs to have the food mgr ceertification
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05/14/2014 | 90 |
- NO HOT WATER WAS OBSERVED IN THE ESTABLISHMENT DURING THE TIME OF THE INSPECTION. EMPLOYEE HAND SINK HAD A HOT WATER TEMPERTURE OF 67 DEGREES F. ENNSURE THAT HOT WAS IS PRESENT AT ALL TIMES.
- NO ONE AT THE ESTABLISHMENT IS FOOD MANAGER CERTIFIED. ACCORDING TO THE CITY ORDIANANCE: 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.
- NO THERMOMETER WAS SEEN IN THE SMALL REACH IN COOLER NEAR THE BEVERAGE COOLER. ENSURE THAT ALL COOLERS THAT STORE POTENTIALLY HAZARDOUS FOODS HAVE A THERMOMETER.
- ITEMS STORED ON A SHELF WHERE CLEAN DISHES ARE STORED WERE NOT CLEAN. ALSO, MICROWAVE WAS NOT CLEAN, FOOD DEBRIS WAS SEEN ON INSIDE SURFACE. ALSO, CREAM COLORED MILDEW LIKE SUBSTANCE WAS OBSERVED ON THE INSIDE SURFACE OF THE ICE MACHINE. ENSURE THAT ALL FOOD CONTATC SURFACES ARE CLEAN.
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12/19/2013 | 87 |
- DISCONTINUE EATING AND DRINKING IN KITCHEN. (FOOD AND DRINKS ON SODA BOXES. PROVIDE AN AREA IN DINING ROOM FOR EMPLOYEES TO SIT AND EAT)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BIN, UTENSILS, ICE MACHINE (INSIDE), BULK PRODUCT BINS (WIPE OUTSIDE OF BIN), BELT TO GORDITA MACHINE (TO BE IN GOOD REPAIR))
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02/27/2013 | 93 |
- PROVIDE FOR PROPER HAND WASHING BY USING 100F WATER/SOAP FOR 20 SECONDS. (FAUCET ON HOT WATER MISSING)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGERS CLASS)
- PROVIDE FOR ALL TOXIC SPRAY BOTTLES TO HAVE A LABEL. (EX. WINDEX, DEGREASER)
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08/16/2012 | 90 |
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CLASS. (30 DAYS TO ENROLL)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE SCOOP (STORE ON DRY/CLEAN SURFACE), UTENSIL BINS (CLEAN REGULAR BASIS))
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12/13/2010 | 94 |
| No violation noted during this evaluation. | 09/08/2010 | 100 |
- Provide for potentially hazardous foods being reheated to reach a temperature of 165F and then be maintained at 135F until it is served.
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04/06/2010 | 95 |
- Please ensure proper cooling methods for prepared foods. These can include cooling in shallow pans, cooling in pans surrounded by ice, or other methods that can be found in the Texas Food Establishment Rules.
- Please ensure that hot water at handsinks reaches 100F and hot water at three compartment sink reaches 110F. Food license suspended until hot water can be restored.
- Please ensure that handsinks are only used for handwashing. During course of inpsection, evidence found of food being dumped down hand sink.
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02/12/2010 | 88 |
- Found large containers full of freshly prepared food product. Improper cooling method. Ensure proper cooling by using shallow pans.
- Employee using handsink for purpose other than handwashing. Ensure handsink is used only for handwashing.
- Ensure most recent food safety inspection report is posted. Found old inspection report posted from date 3/03/09. Most recent food safety inspection 8/13/09.
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12/16/2009 | 88 |
| No violation noted during this evaluation. | 08/13/2009 | 94 |
| No violation noted during this evaluation. | 03/03/2009 | 100 |
| No violation noted during this evaluation. | 12/13/2007 | 94 |
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