Los Comales

Observed no paper towels at the hand sink in the employee's restroom and at the hand sink in the bar. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels at all times for hand drying after washing. Corrected on Site (COS): Person In Charge (PIC) had paper towels added.

Observed a food-grade container and a dine-in cup stored inside the hand sink next to the prep sink, and observed a pitcher stored inside the hand sink in the bar location. A handwashing facility may not be used for purposes other than handwashing. Hand sinks are not allowed for storage. Corrected on Site (COS): Employee moved the items from the hand sinks.

Observed a container of queso and cooked pork in the walk-in cooler with no date marking indicating the prep or discard date. These items, when held for more than 24 hours, must be dated with an opening and/or discard date. Corrected on Site (COS): Food items discarded.

Observed a bulk container of sugar without the common name labeled on the container. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On Site (COS): Person In Charge labeled the outside of the container with the common name.

Observed no food allergen notification for customers to view. Per Person In Charge (PIC), there was a poster on the wall near where the inspection report is posted, but there was no notification of food allergens posted on the wall. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Corrected On Site (COS): A notification poster was provided to the establishment today. Post the notification document on the wall for customers to view.

Observed an open container of Tripe stored on the floor inside the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 6 inches (15 cm) above the floor. Cover the container and store the food item 6 inches above the floor.

Observed several food-grade containers wet-stacked while being stored on the shelf. After washing, rinsing, and sanitizing equipment and utensils, the items must air dry before being stored properly. Recommend pyramid stacking to allow the containers to air dry before storing correctly. Re-wash, re-rinse, and re-sanitize containers before air drying.

Observed single-service take-out food containers stored on the floor. Single-use items such as take-out food-grade containers are not allowed to be stored on the floor. Store the containers on the shelf to have them 6" off of the floor.

Observed the women's restroom door open, not self-closing. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Repair the door to allow it to self-close.

Observed the al pastor meat on the vertical broiler with the broiler turned off and the al pastor meat holding at 67F. PIC states that they turned the broiler off since they are not busy. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. explained to PIC that if the broiler is not turned on, then the meat needs to be transferred to a cold holding unit. Storing the meat on the broiler with it turned off is not allowed. PIC turned the broiler back on to cook the meat.

Observed the pan of chorizo on the steam table holding at 127F. PIC states it was just cooked and out on the steam table. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Employee added the chorizo back on the grill and reheated it to 190F then placed it back on the steam table.

Observed no paper towels in any of the handsinks in the kitchen. All handsinks shall have hand drying provisions, like single use paper towels, at all times for hand drying after washing. PIC had paper towels added.

Observed a cutting board and a single-use food-grade container being stored in the handsink in the bar area. A handwashing sink shall be accessible at all times. Do not store anything in the handsinks. PIC removed items.

Observed a container of hot dogs, cream sauce, salsa, and several pans of cooked meat in the reach-in cooler with no date marking. These items when held more than 24 hours must be dated with an opening and/or discard date. PIC states they were all made this morning and has an employee date marking them.

Observed a gallon of milk in the reach-in cooler with a discard date of 9/10/25. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded milk gallon.

Observed three large packages of meat being thawed in the meat sink in stagnant water without any source of cold running water. Proper thawing methods include running items under continuous water and thawing under refrigeration. Holding in stagnant water is not allowed. PIC turned on the water faucet with cold water for proper thawing.

Observed two wet wiping cloths being stored on the counter in front of the steam table. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry; and used for no other purpose. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration depending on the sanitizer. Food employee got rid of the wet cloths.

Observed scoop in a container of salt and sugar with the handle touching the food item. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. PIC placed the handles correctly in the containers.

Observed a container with chopped beef tongue in the reach-in cooler below the prep top cooler being held at 50F. Person in charge (PIC) states that it has been kept down there since 8am this morning. Nothing else in the unit is out of temperature and PIC states it hasn't been left out. All TC foods for cold holding shall be kept at 41F and below unless it is being prepared or cooling down. Container of beef tongue discarded.

Observed the handwashing sink in the bar area inaccessible. A handwashing sink shall be accessible at all times. Do not store anything in the handsinks.

Observed no paper towels at the handsink in the bar area. Hand drying provisions shall be supplied at the handsink at all times. Add a paper towel roll at the handsink.

Tamales and flautas in the walk-in freezer were uncovered and subject to contamination. Foods must be covered in storage to prevent contamination. Cover the tamales and flautas.

Observed sliced ham and hotdogs with no date marked. These items when held for more than 24 hours must be dated with an opening and/or discard date. The ham and the hotdogs were discarded.

Observed the reach-in cooler below the prep top cooler without a temperature measuring device inside. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Buy a thermometer for the unit so that the temperature of the unit can be monitored at all times.

Observed no inspection report at the drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Place a copy of the most current inspection report at the drive thru window.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. The walk-in cooler has an ambient temperature of 45F. According to the person, it was noticed yesterday and a maintenance person was called. However, the food was not moved. A technician is on the way today.

Time/Temperature Control for Safety Food (salsa and raw eggs) not cooling at a rate fast enough to achieve 41F in 4 hours. There was too much salsa in the 5-gallon container to cool the salsa fast enough. The eggs were in a prep top cooler which was unable to cool the eggs fast enough. The salsa was moved to two containers to cool rapidly. The eggs were moved to the reach-in cooler.

Observed the handwashing sink in the bar area inaccessible. A handwashing sink shall be accessible at all times. Do not store blender containers in the sink.

Tamales and burritos stored in the walk-in freezer were uncovered and subject to contamination. Foods must be covered in storage to prevent contamination. Cover the tamales and burritos.

Food-contact surfaces and utensils are not sanitized properly after cleaning. The employee washing and rinsing the dishes does not sanitize after cleaning. All food contact surfaces and utensils must be washed, rinsed, and sanitized. Train the employee immediately.

Observed sliced ham and hotdogs with no date marked. These items when held for more than 24 hours must be dated with an opening and/or discard date. The ham and the hotdogs were discarded.

Observed single-service items stored on the floor. There were several cases of cups and other containers stored on the floor it the storage area. Obtain racks or shelving to lift these items 6" off the floor.

Observed cooked beef products, rice, queso inside the walk-in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee will date mark the food containers.

Observed single use bowls stored inside bulk containers of sugar, flour, and other dry foods. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. Employee removed bowls from the food containers. Obtain dispensing utensils with handles to prevent cross contamination.

Observed numerous cow heads inside the walk in freezer in plastic bags from an unapproved source. Food shall be obtained from sources that comply with law. Facility must withhold the sales of this meat.

Observed several time/temperature control for safety (TCS) foods stored below the grill not under temperature control nor being held on time as public health control: Steak 63F, Chicken 59F, Tripe 61F, Al Pastor 59F. Person in charge stated the meats were placed there a hour before my arrival. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Employee reheated the meats above 165F for 15 seconds.

Observed several cow heads in plastic bags inside the walk-in freezer from an unapproved source. Certified food safety manager shall visibly observe and verify delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m). Beef products are being held on hold until source of the meat has been verified.

Observed employee only washing and rinsing food containers. Certified food safety manager shall ensure employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Train all staff on proper wash, rinse and sanitizing procedures immediately.

Observed the certified food safety manager (CFSM) not ensuring time/temperature control for safety foods are being held at correct temperatures. CFSM shall ensure employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness. Train staff on proper reheating, cold and hot holding procedures.

Observed employee wash and rinse utensils at the meat and vegetable sinks. Informed the person in charge, utensils must be sanitized at the three compartment sink. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Employee set up the three compartment sink to wash, rinse and sanitize utensils.

Observed cooked beef, pork, pinto beans, diced potatoes and rice inside the reach in cooler and walk-in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee will date mark all food containers.

Observed handwashing sink in main kitchen and bar area inaccessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Use the sink for handwashing only.

Observed no paper towels at the handwashing sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. Employee replaced paper towels.