El Ahorro Supermarket # 5
Last inspected: Jun 11, 2025
86
Score
El Ahorro Supermarket # 5, located at 4725 Telephone Rd in Houston, TX, underwent a low-risk inspection on June 11, 2025, with a score of 86. This inspection identified three minor violations, including issues with cleaning frequency for nonfood-contact surfaces, the condition of attachments like light fixtures, and the maintenance of food handler course certificates. Across eight recorded inspections, the grocery store has historically shown a pattern of mostly medium-risk assessments.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jun 11, 2025
Reinspection (002)
3 minor violations.
View 3 violations
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
86
Jun 10, 2025
Complaint (003)
8 minor violations. 1 corrected on site.
View 8 violations
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
(corrected on site)
20-21.03(b)(09)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Cleaning frequency. where equipment and utensils are used for the preparation of time/temperature controlled for safety (tcs) food on a continuous or production-line basis, utensils and food-contact surfaces of equipment not washed, rinsed and sanitized at intervals throughout the day on a schedule based on food temperature, type of food, and amount of food particle accumulation. equipment food contact surfaces and utensils shall be cleaned: \nexcept as specified in subitem b of this item, before each use with a different type of raw animal food such as beef, fish, pork or poultry / each time there is a change from working with raw foods to working with ready to eat foods / between uses with raw fruits or vegetables and with time/temperature controlled for safety (tcs) foods / before using or storing a food temperature measuring device. subsection (a)(03)a of this section does not apply if the food contact surface or utensil is in contact with a succession of different raw meat and poultry each requiring a higher cooking temperature as specified in table 20-21.04-1 of this code than the previous type.
20-21.11(a)(03)
Containers. containers used in food preparation / utensil-washing areas not kept covered after they are filled.
20-21.20(a)(02)
Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.
20-21.21(a)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
67
May 11, 2025
Reinspection (002)
7 minor violations. 3 corrected on site.
View 7 violations
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.
20-19(d)
General. packaged / unpackaged food stored in contact with water / un-drained ice.
(corrected on site)
20-21.03(a)(05)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Bulk food display, service. the sale of unpackaged food that is displayed and sold in bulk from a self-service container is authorized, provided that the self-service container has a tight-fitting lid that is securely attached to the container and kept closed except during service or refill; the container, lid and any other utensil are constructed of nontoxic materials that provide for easy cleaning and proper repair; a utensil equipped with a handle is provided and used for dispensing of food; and a conspicuous sign instructing the customer on the proper dispensing procedure is posted in the immediate display area.
20-21.05(i)(01)
Materials; general. canvas cloths. with the exception of approved easily cleanable belts on equipment used for the conveying or shaping and conveying of bakery products in the precooked stage and napkins used when serving bread and rolls, use of canvas cloths or other cloth materials as food-contact surfaces is prohibited.
20-21.10(a)(06)
Storage. utensils and equipment not air-dried before being stored / not stored in a self-draining position. utensils and equipment may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
(corrected on site)
20-21.14(b)(02)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
70
Sep 5, 2024
Routine
1 minor violation.
View 1 violation
Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.
20-21.21(a)
95
Sep 4, 2024
Complaint (003)
25 minor violations. 8 corrected on site.
View 25 violations
Condemnation and disposition of contaminated food. food contaminated by food employees / consumers / other persons through contact with their hands / bodily discharges, such as nasal or oral discharges / other means not discarded.
(corrected on site)
20-02
Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.
20-19(b)
General. at all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or spoiled products, distressed merchandise, recalled products, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or overhead drippage from condensation.
(corrected on site)
20-21.02(a)(01)
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
General. using shipping containers / milk / produce crates as storage racks / support shelves.
20-21.03(a)(02)c
Temperature measuring device, food. food temperature measuring devices accurate to ±02°f in the intended range of use not provided / not used to assure attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all time/temperature controlled for safety (tcs) food if the thermometers are scaled only in fahrenheit. if the thermometers are scaled in celsius or dually scaled, they shall be accurate to ±01°c in the intended range of use. a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided / not readily accessible to accurately measure the temperature in thin foods, such as meat patties and fish fillets.
20-21.04(i)
Reheating for hot holding. refrigerated time/temperature controlled for safety (tcs) cooked foods not reheated rapidly to 165°f or higher before served or placed in a hot food storage facility.
(corrected on site)
20-21.04(f)(01)
Dispensing utensils not stored with the handle extended out from the food.
(corrected on site)
20-21.05(f)(01)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Wiping cloths. moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.
20-21.11(c)(03)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
(corrected on site)
20-21.12(g)
Single-service articles. single-service and single-use articles not handled / displayed / dispensed in a manner that prevents contamination of surfaces that may come in contact with food or with the mouth of the user.
(corrected on site)
20-21.14(c)(02)
Single-service articles. single-service knives / forks / spoons packaged in bulk not inserted into holders / not wrapped by an employee who has washed his hands immediately prior to sorting or wrapping the utensils. holders for single-service knives / forks /spoons not provided to protect these items from contamination / not presenting the handle of the utensil to the employee / consumer except when these items are prewrapped or prepackaged.
20-21.14(c)(03)
Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.
20-21.14(b)(01)
Storage. utensils and equipment not air-dried before being stored / not stored in a self-draining position. utensils and equipment may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
20-21.14(b)(02)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
20-21.21(b)
Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.
20-21.21(a)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
Floor junctures. in all new or extensively remodeled establishments utilizing concrete / terrazzo / ceramic tile / similar flooring materials, and where water flush cleaning methods are used, the junctures between walls and floors not coved / not sealed. in all other cases, the juncture between walls and floors shall not present an open seam of more than one-thirty-second of an inch.
20-21.22(f)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
General. at least 50 foot-candles (540 lux) of light not provided at a surface where a food employee may be working with food / with utensils / with equipment such as knives / slicers / grinders / saws where employee safety is a factor.
20-21.24(a)
Storage, separation of materials. poisonous or toxic materials not stored so they cannot contaminate food / equipment / utensils / linens / single-service and single-use articles. this may be accomplished by separating the poisonous / toxic material by spacing / partitioning and locating the poisonous / toxic material in an area that is not above food / equipment / utensils / linens / single-service or single-use articles. this item does not apply to equipment or utensil cleaners or sanitizers that are stored in utensil-washing areas for availability and convenience if the materials are stored to prevent contamination of food / equipment / utensils / linens / or single-service or single-use articles.
(corrected on site)
20-21.27(c)
29
Apr 21, 2024
Routine Inspection (001)
No violations found.
100
Apr 9, 2024
Reinspection (002)
6 minor violations. 2 corrected on site.
View 6 violations
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
(corrected on site)
20-21.03(b)(10)b
Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.
20-21.03(b)(01)
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
General. packaged / unpackaged food stored in contact with water / un-drained ice.
(corrected on site)
20-21.03(a)(05)
Dispensing utensils not stored with the handle extended out from the food.
20-21.05(f)(01)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
74
Dec 5, 2023
Routine Inspection (001)
9 minor violations. 1 corrected on site.
View 9 violations
General. at all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or spoiled products, distressed merchandise, recalled products, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or overhead drippage from condensation.
(corrected on site)
20-21.02(a)(01)
Specialized processing methods--variance requirement. a food establishment shall obtain a variance from the department as specified in section 20-19(e)(01) of this code before smoking food as a method of food preservation rather than as a method of flavor enhancement / curing food / using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous / packaging time/temperature controlled for safety (tcs) food using a reduced oxygen packaging method except where the growth of and toxin formation of clostridium botulinum and the growth of listeria monocytogenes in addition to are controlled as specified in item (02) of this subsection / operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption / custom processing animals that are for personal use as food and not for sale or service in a food establishment; such as indigenous deer processing / preparing food by another method that is determined by the regulatory authority to require a variance / sprouting seeds or beans, such as wheat grass and alfalfa sprouts in a retail food establishment.
20-21.04(l)(01)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Backflow. backflow prevention device not installed when a hose is attached to a faucet.
20-21.17(c)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
64
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