- Replace damaged door gasket on cold hold unit, located across from the hot hold steam table unit
- Remove the loose silicone or tape from inside the ice machine unit. This loose debris is located above the ice storage bin inside the machine
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03/24/2016 | 97 |
- Employee drinks must have a tight fitting lid with a straw or hands free drinking spout. The drinks must be kept away from food storage or food handling counters
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11/12/2015 | 96 |
- Two small pots (one with beef and the other with chicken) being stored at room temperature (over 4 hours according to kitchen staff) and they both had flies on them. Both products were voluntarily thrown out.
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06/09/2015 | 96 |
- Make sure the kitchen employee prepping potatoes and other vegetables understands that they must wash their hands between tasks, such as making hand to mouth contact (example - eating), before they return to work.
- Make sure kitchen employee prepping potatoes and other vegetables understands they are not to eat while working in the kitchen performing their food prep task.
- Need to replace or remove old rubber gasket around ice machine access door because it is cracked and brittle.
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01/29/2015 | 89 |
- Make sure paper towels are available at all hand washing sinks. No paper towels were available at the sink next to ice machine and tortilla dough prep table.
- 1. Make sure all plastic bags used to hold rice in the steam table are made of a food grade material. A grocery type plastic bag was seen being used to hold rice in steam table. 2. Rubber gasket around the ice machine access door is damaged and needs repair
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10/22/2014 | 94 |
- Temperature of a large plastic tub of menudo in walk in was 46.7F degrees. All potentially hazardous foods such as menudo held cold must be 41F degrees or less to avoid a bacterial growth. Menudo was dentaured/trashed.
- Temperature of a metal pot of caldo sitting on rack was 125F degrees. Per food handler caldo should have been held hot. Food handler put pot on stove to rapidly reheat to avoid bacterial growth
- Observed employee handling towels, preparing plates, cooking, etc and no handwashing was observed in between tasks. Ensure to hand wash frequently as needed to ensure no cross contamination
- Observed many pans of preppred/cooked food items in the walk in and the freezer without coverings. All food items stored in the walk in and freezer must be covered at all times to avoid contamination. Food handler used saran wrap to cover food.
- Temperature of 'hot water' at 4 compartment sink in the Cantina bar was 80F degrees. Hot water of at least 110F degrees must be available during all hours of operations at sinks used for washing/sanitizing kitchen ware and utensils.
- Observed food debris stuck to 'clean' hotel pans stored on rack. Food handler put the dirty pans into the 3 compartment sink to be re-washed. All food contact surfaces such as hotel pans must be cleaned and sanitized to avoid contamination
- Prepped food items found in walk-in with no discard date label. If prepared food is to be stored for more than 24 hours, date labels should be present on food containers. Date label should state date the food will be discarded. There should be a time limit of 7 days from preparation day, with day of preparation counting as day 1.
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10/22/2013 | 71 |
- 229.163 (f) (1) 20 seconds.
- Observed hanging towels on aprons and employees are using towels to wipe hands. Observed employee with rings on their fingers. COS.
- 229.164 (f) (2) (A) (iv) not covered.
- 229.165 (r) (3) (D)no sanitization. Improper sanitization for wares at 3 compartment sink. Ensure all dishes are sanitized properly. Utilize dishmachine if applicable.
- Large general cutting board must be replaced due to gouges and dark smudges on cutting boards rending cutting not easily cleanable.Recommend using designated colored cutting boards for meats, chicken and vegetables. 229.165 (d) (1) (E) (i)not easily cleanable.
- 229.164 (o) (4) (A) (i) - Cooked PHF.Improper cooling of beans stored in walk in cooler. All dense foods must be cooled properly by separating into smaller containers and utilizing ice baths.
- 229.163 (g) Wash before RTE.
- Cooked chile rellanos were discarded due to placement on soiled towel.
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11/20/2012 | 77 |
- Food handlers not utilizing gloves or handsanitizer at time of inspection for RTE foods.
- 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- 229.163 (f) (3) under fingernails. The hands of an employee were unclean and the fingernails had dirt under them.
- Observed open drink containers in kitchen prep area. All drinks must have a spill proof lid and straw.
- * 229.164 (c) (8) shellstock labeled. Label without manufacturer information. Establishment is required to retain all oyster tags.
- 229.165 (f) (12) (B)integral thermomter. Reach in cooler without a permanently affixed thermometer.
- 229.165 (m) (1) (A)not clean. Utensil peelers not cleaned with food accumulation.Container used for utensil service not throughtly cleaned. Do not place in use utensils on cardboard;place on a clean and dry container. Clean shelving racks throughout kitchen. Clean inside ovens and stove tops observed accumulated grease.
- Must display current Food Permit and Inspection Report. Current in DHD.
- No Certified Food Manager on site. A CFM must be present and avaiable during all hours of operation.
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02/09/2012 | 67 |
- Observed open drink containers without lid and straw in kitchen/prep area.Drink containers were removed. Ensure all drink containers have a spill proof lid and straw.
- Observed employee wipe up a spill with a towel off the floor then handle tortillas without washing their hands. Tortillas were discarded and employee was instructed to correctly wash their hands.
- Hot water turned off at plumbing in employee restroom. Hot water must be available at all times for employees to properly wash their hands. Follow up in 24hrs.
- 229.167 (e) (3) (A) no towels. Observed no towels in employee restroom. Paper towels must be available at all times.
- 229.168 (b) working container not labeled.Observed a working plastic container not labeled with chemical name or product. Ensure all containers with chemicals or toxic items are properly labeled.
- Observed moldy plastic container used for ice scooper storage. Ensure all food contact items are cleaned and sanitized properly.
- Take CFM certificate to 1901 S.Alamo and purchase a Metro Health Certificate for $15.45.
- Large containers with cooked potentially hazardous foods such as Beans, Carne Guisada stored in cooler at temperatures of 146F,125F not cooling properly. All food must be cooled by separating foods into smaller pans and utilizing ice baths or ice sticks. Foods over 135F must be cooled within 2 hrs--70F--4hrs--41F.
- Eggs in cooler at 80F. Discarded Eggs. Ensure all potentially hazardous foods are stored at 41F or below. Small RIC thermometer reads 50F. Do not store PHF in cooler and investigate and correct any cooling issues. Will follow up in 24hours.
- Improper storage of potentially hazardous foods, eggs stored above beef in the cooler. All cooked food must be place above all raw foods. Observed bacon, beef in cooler stored in same container. Ensure for proper separation of meats for potentially hazardous foods.
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05/17/2011 | 66 |
- Water pooling or leaking at handsink or at ice machine. Investigate and correct.Fixed leak.
- Ice scooper container not clean covered in mold. Discard all utensils not in good repair. Serving utensil held together with duct tape.
- 229.168 (b) working container not labeled.
- Discard all chipped/cracked plates on storage shelves.
- Chicken fajita,beef fajitas on cold hold unit temperature at 60F. Reheat to 165F.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Ensure all food handling employees sign bare hand contact document and are knowledgeable of proper handwashing procedures for ready to eat foods.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Employees are wiping their hands on dirty aprons,and dirty towels handing from their aprons. Then food contact surfaces are wiped off with same dirty towels. Ensure all food contact surfaces are cleaned and sanitized by cleaned, laundred towels.
- Water temperature not hot enough at bar sink 95F.**Bar sink not in use at time of inspection.** Temperature of 3 compartment sink must be 120F.
- Employee restroom requires cleaning.
- 229.163 (f) (1) 20 seconds. Retrain all employees involved in open food handling to wash their hands properly for 20 seconds with soap and water 100F.
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10/04/2010 | 67 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.
- Potentially Hazardous food not at required temperature in cooling unit-chicken fajita at 56 degrees F.
- PHF should be rehaeated for hot holding to 165° F within 2 hours--carne guisada
- 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 using double hand washing.
- Hand washing facility is blocked by defrosting fish in kitchen and dirty glasses at wait station.
- Hand wash station has no paper towels at either hand sink--kitchen or wait station. No soap at the hand washing sink at the wait station.
- Place an accurate thermometer in all coolers where potentially hazardous food (PHF) is stored.
- In use utensils dirty. Unapproved containers used for food storage or service. Equipment used in storing food not cleaned.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, wiping tables, cleaning restrooms) and returning to food prep duties.
- Label all bulk food bins.
- At least one person on duty must be a CFM.
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02/05/2010 | 55 |
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