- Observed container of marinated, raw pork chops on shelf directly above canned goods. Ensure all raw animal product is stored below and away from ready to eat food at all times.
- Observed small live roach on wall above three compartment sink. Ensure all roaches are eliminated. Eliminate food/water source for pests; standing water on floor, food crumbs under storage shelves, grease build up on and around stove. Establishment is serviced monthly by ORKIN. Invoices have been provided.
- Chlorine concentration in sanitizing solution is low. Ensure chlorine concentration is maintained 50-100ppm at all times; chlorine test strips are required.
- Observed food debris accumulated on shelves inside cold hold unit located next to the stove. Observed food debris build up on shelves inside reach in cooler as well as dry storage shelves near kitchen entrance. Ensure all food debris/build up is eliminated. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Observed cooked beef set to cool inside walk in cooler (temperature 170F). Ensure all potentially hazardous food is cooled properly. Proper cooling methods include setting food too cool in ice bath container. Food temperature must drop from 135F to 70F within 2 hours. Once food has cooled to 70F on ice bath, it can then be placed in cooler where it has 4 hours to cool from 70F to 41F.
- Observed employee wipe sweat from forehead with arm while working at tortilla station. Employees must wash hands properly, in between tasks, and immediately after they touch face or clothes.
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03/03/2016 | 78 |
- Observed containers of creamers inside ice machine. Discontinue to use ice machine as a cold hold unit.
- Observed containers of creamers inside ice machine. Discontinue to use ice machine as a cold hold unit.
- Observed container of cut onions stored inside bucket of shredded lettuce in water. Discontinue to stack food containers inside open containers of food.
- At time of inspection, all large food containers were not labeled with use by dates. Ensure all ready to eat food stored longer than 24 hours, has a use by date marked. Use by date not to exceed 7 days from first day it was made.
- Observed bleach container stored in hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Observed food debris accumulated on shelves inside cold hold unit, and under cold hold unit lid in front area. Ensure all food contact surfaces are maintained clean to sight and toucha at all times. Ensure all food contact surfaces are sanitized routinely.
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11/20/2015 | 85 |
- Observed food debris in hand sink. Discontinue use of hand sink for purposes other than hand washing.
- Observed employee take a drink at food prep table where he was making lime juice. Discontinue to eat/drink at all food prep/work areas. Food/drinks are to be kept/consumed at a designated area; separate from work areas at all times.
- Observed ready to eat food in walk in cooler without a use by date marked. Ensure all ready to eat food stored longer than 24 hours, has a use by date marked. Use by date not to exceed 7 days from first day it was made.
- Hand washing facility is blocked by plastic tubs stacked on floor in front of it. Ensure hand wash facility is accessible to staff at all times.
- Observed food debris accumulated on shelves inside cold hold unit, and under cold hold unit lid in front area. Ensure all food contact surfaces are maintained clean to sight and toucha at all times. Ensure all food contact surfaces are sanitized routinely.
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07/14/2015 | 86 |
- Observed bottle in hand sink. Discontinue to store items in/on hand sink. Hand sink to beused for hand washing purposes only.
- Observed containers of ready to eatfood stored in walk in cooler, left uncovered. Ensure all food stored has a proper cover at all times.
- Observed food stuck in corners of cold hold unit surface. Observed food debris inside cold hold coolers. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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03/17/2015 | 89 |
- Observed inside of both microwaves soiled with food debris. Ensure the inside surfaces of the microwave are clean to sight and touch.
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12/08/2014 | 97 |
- Observed cooked beef set to cool at room temperature. Ensure all potentially hazardous food is cooled properly. Proper cooling methods include setting food too cool in ice bath container. Food temperature must drop from 135F to 70F within 2 hours. Once food has cooled to 70F on ice bath, it can then be placed in cooler where it has 4 hours to cool from 70F to 41F.
- Observed can of soda on prep table. Ensure all personal drinks are kept in a designated area away from food prep/working areas. Drinks are to be kept in a cup with a lid and straw.
- Hand sink in kitchen is missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Observed layer of food residue inside cooler that is next to fryer. Ensure all food contact surfaces are clean to sight and touch, at all times. Ensure all food contact surfaces are routinely sanitized.
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09/02/2014 | 85 |
- Observed employee wash hands in hand sink that has hot water shut off at waitress drink station. Ensure all personell is washing hands properly; soap and hot water of 100F for 20 seconds.
- Observed food and open drink container next to stove (cooking area). Ensure all food and drinks are kept separate from any/all food prep/cooking areas at all times. Ensure no eating/drinking in kitchen.
- Observed ready to eat food in walk in cooler without a use by date marked. Ensure all ready to eat food stored longer than 24 hours, has a use by date marked. Use by date not to exceed 7 days from first day it was made.
- Hand sink in waitress area does not have hot water; hot water is shut off. Ensure all hand sinks have hot water of 100F available at all times.
- Both cold hold units are off temperature (46-49F). Ensure all equipment is adequate to maintain product temperature; 41F or below at all times. Food in cold hold units consequently off temperature.
- Observed towel and scrub in hand sink that is in kitchen. Discontinue to store items in/on hand sinks. Hand sinks are to be used for hand washing purposes only, at all times.
- Coolers are missing thermometers; cold hold units, and cooler that stores raw meat. Ensure all cooling units are provided with a properly working thermometer at all times.
- Cold hold unit interior is covered with old food debris such as cilantro, cheese, etc.. Microwave interior is covered in food debris. Ensure all food contact surfaces are clean to sight and touch at all times. Ensure all food contact surfaces are sanitized as needed.
- Latest inspection report is not posted. Ensure latest food inspection is posted at all times.
- At time of inspection, certified food manager was not present. Ensure at least one person at this establishment is Food Manager Certified and present during all hours of operation.
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05/12/2014 | 64 |
- Observed a can of Coke covered with a cup on shelf. Ensure personal beverages are stored in a cup with a lid and a straw.
- Observed can of Raid being stored in kitchen. This product was not for commercial use. Ensure chemical products that are not intended for commercial use are not stored in establishment. Corrected on site.
- At time of inspection, the 3 compartment sink did not have bleach in one compartment. Ensure the following process is used in the 3 compartment sink: wash (soap and water), rinse (water), sanitize (bleach and water), and air dry.
- Observed inside of both microwaves soiled with food debris. Ensure the inside surfaces of the microwave are clean to sight and touch.
- Observed grease and food debris accumulation in fryer/stove area. Ensure grease and food debris are eliminated.
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01/03/2014 | 87 |
- Observed employee wash hands for ~10 seconds. Ensure all proper hand washing procedures; soap and hot water for at least 30 seconds.
- Observed dirty food plate and utensil in mop sink. Ensure no ware washing is done at mop sink.
- Observed raw, marinated steak and breaded milanesa stored above ready-to-eat products in cooler thta is near cold hold unit. Ensure all raw animal products are stored below and away from ready-to-eat products at all times.
- Observed eggs in carton stored above ready-to-eat products in cold hold unit. Ensure all raw animal products are stored below and away ready-to-eat products at all times.
- At time of inspection, prepared food in walk in cooler stored longer than 24 hours did not have a use-by date label. Ensure all
- Cold hold unit is at 52 degrees F. Food is at 55 degrees F. Ensure cold hold unit is at 41 degrees F or below in order for food in cold hold to maintain a temperature of 41 degrees of below at all times.
- Water at three compartment sink is not draining properly; water at all sinks took 10 minutes to drain fully. Ensure plumbing system is maintained in good repair. A plumbing system shall be repaired according to law.
- Observed mold build up in lip of ice machine. Ensure all food contact surfaces are cleaned and sanitized at all times.
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09/18/2013 | 70 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact; ie. Nail brush, employee incentives and or hand sanitizer.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready to eat foods. ie. Store raw meat below ready to eat foods.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of roaches identified at back three compartment sink. Maintain pest control receipts and have three compartment sink area treated on next visit. Last treatment was May 2, 2013.
- 229.165 (g) (2) (A)3 comp sink. Utilize wash, rinse and sanitize method for manual warewashing. Last sink should contain bleachwater only, no soap.
- 229.165 (m) (1) (B)grease and soil accumulation. Clean inside lip of ice machine to remove excess grease.
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05/21/2013 | 83 |
- Observed an opened canned beverage on shelf with clean wares. Ensure personal beverages are stored with a lid and straw in an area that will not create possible contamination of food, wares, or single use/service items. Corrected on site
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw meats (pork chop, chicken, steak) stored on shelf above ready to eat foods in refrigerator near the cold hold unit. Ensure all raw animal products are stored below and away from ready to eat foods to prevent possible contamination.
- 229.166 (i) (1) (A)HWS not accessible. Observed mop bucket and mops stored in front of the handsink. Ensure the handsink is not blocked by other objects.
- 229.165 (r) (3) (D)no sanitization. Compartment being used for sanitizing wares was tested to not have any sanitizer (bleach). Ensure the comaprtment for saniziting is at 50-100ppm concentration. Corrected on site.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates to be used for customers with breaks/chips around rim. Ensure all wares are in good condition and free of cracks/breaks/chips. Corrected on site.
- Observed inside panel of the ice machine with mold accumulation. Ensure the ice machine is routinely cleaned and sanitized to prevent mold build up.
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01/17/2013 | 83 |
- Observed food handler using bare hands to handle ready to eat foods (shredded cheese and tomatoes). Establishment does not have bare hand documentation in place. Ensure a barrier (such as gloves or utencil) is used when dispensing ready to eat foods or ensure there is bare hand documentation kept at establishment.Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not working, or control measures approved by the regulatory authority. Employees must sign acknowledgement form stating that they have received training on handwashing technique, when to hand wash, the procedures for handling ready to eat foods with bare hands, and good hgenic practices. The corrective actions must also be in written down and kept with documenation. Inspector gave manager information sheet from state website.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed containers of raw meat products stored on shelf above ready to eat foods in front fridge. Ensure raw animal products are stored below and away from ready to eat foods.
- 229.164 (f) (2) (A) (iv) not covered. Observed several containers of prepared food in the walk in cooler without a protective covering. Ensure all containers have a protective covering when being stored.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared items with a day sticker for the day the food was made. Manager stated some of the food is kept for more than 24 hours. Ensure the prepared food that is kept for more than 24 hours has a date label with the USE BY date. The USE BY date should not exceed 7 days from the prep date and the prep date will count as day 1. For example, carne guisada made on 9-20-12 will have a USE BY date of 9-26-12.
- 229.168 (c) (1) toxics stored. Observed bottle of maple syrup stored on shelf next to windex and coffee grounds stored in cabinet next to bleach. Ensure toxic items are stored separately from food items.
- 229.165 (f) (12) (B)integral thermomter. At time of inspection, cold hold unit and front fridge did not have a thermometer located inside. Ensure all cold hold units and fridges are equipped with an internal thermometer. Corrected on site.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed knives on magnetic strip with broken blades. Ensure wares used in kitchen are in good repair. Refrain from using wares that are broken.
- 229.165 (m) (1) (A)not clean. Observed inside of ice machine with mold and soil build up. Ensure ice machine is cleaned and sanitized on a regular basis to prevent mold accumulation.
- 229.165 (d) (1) (B)free of breaks, cracks.Obseved chipped plates stored with plates to be used for customers. Ensure all wares and plates that are used for customers are free of chips, breaks, and cracks.
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09/25/2012 | 79 |
- 229.166 (i) (5) (A)plumbing repairs by code. Observed leaky faucet at 3 compartment sink. Ensure leak is repaired so faucet does not leak when turned on.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several dead roaches in kitchen on the floor and on shelves. Observed live roachesof all forms (baby to adult) going in and out of gap in base board near cold hold unit/front door. Observed live baby roaches in dining area. Ensure live and dead roaches are eliminated from establishment and all areas affected by live and dead roaches are cleaned and sanitized.
- 229.165 (m) (1) (A)not clean. Observed knives on metal strip soiled with food debris. Observed clean wares in container soiled with food debris. Container with wares was also coiled with food debris and dirty water. Ensure all wares and containers are clean to sight and touch. Ensure wares that are dirty are rewashed and clean before being stored for use.
- 229.165 (d) (1) (B)free of breaks, cracks. Obseved chipped plates stored with plates to be used for customers. Ensure all wares and plates that are used for customers are free of chips, breaks, and cracks.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease and food debris accumulation throughout kitchen. Food debris and grease was observed on floor, wheels of equipment, behind equipment, walls, equipment, shelving, etc. All grease and food debris must be eliminated and areas must be clean to sight and touch.
- 229.165 (m) (1) (A)not clean. Observed inside of ice machine with mold and soil build up. Ensure ice machine is cleaned and sanitized on a regular basis to prevent mold accumulation.
- 229.165 (m) (2)non food contact dirty. Observed wire racks in walk in cooler soiled with food debris. Ensure racks in walk in cooler, as well as other racks in kitchen, are free of food debris.
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05/15/2012 | 85 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one task to another. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw steak being stored above cooked food. Ensure all raw animal products are stored below cooked food to avoid cross contamination.
- Observed employee touch cooked barbacoa with soiled hands. Ensure employees do not touch cooked or ready to eat food with soiled hands to avoid contamination.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in the walk in cooler without date labels. Asked manager when items were made and he stated some of the items were made 2 days ago. Ensure all prepared food that is kept for 24 hours or more is date labeled with a consume by date that does not exceed 7 days.
- 229.165 (g) (1) equipment not sufficent. Cold hold next to the stove was not keeping a temperature of at least 41 degrees F or below at the time of the inspection. Ensure piece of equipment maintains a temperature of 41 degrees F or below.
- 229.166 (i) (1) (A)HWS not accessible. At time of inspection, handsink was blocked by a mop bucket. Ensure the handsink is kept clear of other items to provide easy access to handsink.
- 229.165 (h) (3)thin probe available. Manager stated that they do not have thermometers available for cooks to check temperature of food. Ensure a thin probe thermometer is available to cooks to check the temperature of food.
- 229.165 (h) (2)thermometer available. Cold hold unit and refrigerator did not have thermometers available. Ensure all cold hold units and refrigerators are equipped with a thermometer
- Observed plastic grocery bags being used to store cooked rice in hot hold table. Ensure only food grade bags are used to store cooked rice.
- Observed cloth towels being used to cover tortillas. Ensure a food grade cover is used to cover tortillas.
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02/16/2012 | 72 |
- ALL PHF FOOD ITEMS SHALL BE 41F OR BELOW AT ALL TIMES. (Food items were voluntarily destroyed)
- ALL PREPARED POTENTIALLY HAZARDOUS FOOD ITEMS SHALL MAINTAIN 135 F OR ABOVE. (BEEF AT 118F UNDER GRILL AREA)
- ALL EMPLOYEES SHALL WASH THEIR HANDS FOR 20 SECONDS WITH HOT WATER. OBSERVED 2 EMPLOYEES WASH THEIR HANDS FOR 10 SECONDS. EMPLOYEES SHALL WASH HANDS PROPERLY BETWEEN TASK.
- EMPLOYEES SHALL DRINK FROM CLOSED CONTAINERS. (CUP, LID AND STRAW) OPEN DRINKS IN THE KITCHEN AREAS. EMPLOYEES SHALL WASH HANDS IN THE HANDSINK ONLY. (EMPLOYEES SEEN WASHING HANDS IN THE 3 COMPARTMENT SINK)
- NO PHYSICAL BARRIERS USED WHEN HANDLING READY TO EAT FOOD AND NO DOCUMENTATION FOR BAREHAND CONTACT. EMPLOYEES SEEN HANDLING TORTILLAS WITH BARE HANDS.
- RAW MEAT IN THE WALK IN COOLER STORED ON TOP OF PREPARED SOUP. ALL ITEMS IN THE COOLER SHALL BE COVERED AND PROTECTED. (SOUP WAS VOLUNTARILY DESTROYED)
- PROVIDE A CONSUME BY DATE ON ALL POTENTIALLY HAZARDOUS FOOD ITEMS STORED IN THE COOLER FOR LONGER THAN 24 HRS. (NO LABELS IN THE WALK IN)
- PROVIDE FOR THE HANDWASHING SINK TO HAVE HOT AND COLD RUNNING WATER. (SINK JUST HAS VERY HOT WATER) THE HANDWASHING SINK SHALL NOT BE BLOCKED. (EMPLOYEES NOT ABLE TO GET TO SINK.)
- PROVIDE SOAP AND PAPER TOWELS AT THE HANDSINK.
- PEST CONTROL SERVICE SHALL EXTERMINATE FOR ROACHES AND FLIES. (SEVERAL GENERATIONS OF LIVE ROACHES SEEN, FLIES IN THE KITCHEN)SAVE COPIES OF THE PEST CONTROL REPORT FOR THE INSPECTOR TO VIEW.
- LABEL ALL TOXIC CHEMICAL PROPERLY.(DEGREASER IN WINDEX BOTTLE) DISCONTINUE USING HOUSEHOLD PEST CONTROL PRODUCTS IN THE ESTABLISHMENT
- ALL DISHES SHALL BE WASHED- RINSED- SANITIZED PROPERLY. (DISH EMPLOYEE DID NOT DEMONSTRATE THE PROPER WAY TO WASH DISHES)
- ONE PERSON ON DUTY AT ALL HOURS OF OPERATION SHALL HAVE FOOD MANAGER CERTIFICATION AND HEALTH DEPT. ID.
- DISCONTINUE USING DAWN CONTAINERS, HEB BAGS TO STORE FOOD PRODUCTS. ALL FOOD CONTACT SURFACES SHALL BE SMOOTH, EASILY CLEANABLE, NON ABSORBENT AND GOOD REPAIR. REPLACE ALL DAMAGED PLATES. REMOVE THE MOLD FROM THE INSIDE OF THE ICE MACHINE. ENSURE ALL CLEAN WARE IS STORED ON A CLEAN SANITIZED SURFACE. (WAITSTAFF SEEN ROLLING NAPKINS WITH UTENSIL ON THE FRONT COUNTER THAT THE PUBLIC HAS ACCESS TO)
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05/13/2010 | 49 |
| No violation noted during this evaluation. | 12/31/2008 | 76 |
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