- Provide for only commercial grade pest control products to be used in the establishment. Household Raid Ant Killer seen on shelf in the kitchen.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Observed an unlabeled spray bottle on top of the reach-in freezer. Ensure all spray bottles are properly labeled with their chemical contents.
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02/04/2016 | 93 |
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a consume-by-date or prepared on date label. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Ensure all employee medications are in a leak proof container and away from food preparation areas.
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08/17/2015 | 93 |
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer in the walk in cooler.
- Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
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12/11/2014 | 86 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.166 (g) (4) (B)backflow preventer. Install backflow preventor to faucets with hoses attached.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Repair/replace rusty walk-in cooler shelves.
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02/25/2014 | 89 |
- PROVIDE FOR HANDSINK TO HAVE SOAP AND TOWELS. (TOWELS ON A DRY/CLEAN SURFACE)
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONALS. (ANTS)
- PROVIDE A THERMOMETER IN ALL COOLERS. (REACH IN COOLER)
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08/04/2013 | 91 |
- A FEW LIVE ROACHES SEEN IN ESTABLISMENT; ROACH DROPPINGS ALSO SEEN UNDER/NEAR 3 COMPARTMENT SINK AND SHELF ADJACENT TO 3 COMPARTMENT SINK; ANTS ALSO SEEN WITHIN FACILITY; WILL NEED TO USE APPROVED PESTICIDES OR OTHER MEANS TO LIMIT PESTS(MAKE SURE TO USE A COMMERCIALIZED PRODUCT IF TREATING FACILITY YOURSELF).
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09/25/2012 | 97 |
- EVIDENCE OF ROACH DROPPINGS WITHIN ESTABLISHMENT; WILL NEED TO MIMIMIZE THE PRESENCE OF THESE INSECTS BY USING APPROVED METHODS.
- 229.167 (p) (15) (A)live animals; NEED TO KEEP ALL LIVE ANIMALS(DOGS)OUT OF THE ESTABLISHMENT.
- 229.168 (b) working container not labeled; LABEL ALL WORKING SPRAY BOTTLES WITH THE COMMON NAME OF THE MATERIAL.
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03/06/2012 | 91 |
- 229.167 (p) (15) (A)live animals; LIVE DOG OBSERVED WITHIN ESTABLISHMENT; LIVE ANIMALS SHOULD NOT BE ALLOWED ON PREMISES, ESPECIALLY WITHIN ESTABLISHMENT.
- 229.167 (p) (11) (C)insects/pests not minimized; ROACH DROPPINGS OBSERVED THROUGHOUT ESTABLISHMENT AND MANY DEAD ROACHES OBSERVED THROUGHOUT ESTABLISHMENT.
- ESTABLISHMENT NEEDS TO HAVE A CERTIFIED FOOD MANAGER OVERSEEING THE KITCHEN DURING ALL HOURS OF OPERATION; WILL NEED TO PROVIDE BY NEXT REGULAR INSPECTION OR REINSPECTION FEES WILL INCUR
- NEED TO PROVIDE A WORKING THERMOMETER WITHIN REACH IN COOLER.
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09/13/2011 | 88 |
- 229.166 (i) (1) (A)HWS not accessible; Make sure to keep all equipment and other items out of the handwashing sink; handwashing sink should only be used for the purposes of proper handwashing.
- Evidence of what appears to be rodent droppings or possibly roach droppings in area where barbacoa is cooked; observed behind equipment and along baseboards; will need to have pest control services treat facility and all documentation needs to be maintained and presented to health authority upon next followup inspection.
- Will need to have at least one employee food manager certified and be physically present during all hours of operation by next regular inspection to avoid any reinpection fees being assessed.
- Need to always post most current food inspection report up in a viewable area to the public.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- Make sure to have a working thermometer for walk in cooler.
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03/23/2011 | 81 |
- 229.167 (p) (15) (A)live animals; observed a dog inside food preparation area; informed management that they need to start keeping the front entrance door shut to avoid any live animals from entering the premise.
- 229.166 (i) (1) (B) HWS improper use; evidence of handwashing sink being also used for brushing teeth in; Only use handwashing sink for washing hands.
- 229.167 (p) (11) (C)insects/pests not minimized; evidence of roach droppings throughout establishment.
- Store all cleaning products for floors(fabuloso)away from all food contact surfaces.
- Need to provide at least one employee to be food manager certified during all hours of operation.
- Mopsink needs to be operating with hot and cold running water at all times; Make sure to have a licensed plumber fix any necessary repairs and keep invoice to show to Health Department(mopsink not being used for its purpose and is being used as a storage bin; mopsink is also cracked) 229.166 (g) (3) mop sink.
- 229.165 (d) (1) (B)free of breaks, cracks; Ice chest holding tamales in bad repair(sides of ice chest inside are peeling/cracking); Knifes and other equipment observed sitting on top of dirty, stained paper(Make sure all food contact surfaces are in good repair and are easily cleanable, smooth, and non absorbant).
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08/25/2010 | 78 |
- Observed employee's personal food items and belongings being stored throughout establishment. Provide for all personal food items and personal effects to be stored in a separate area away from food prep and food storage areas.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Provide for meat grinder to be cleaned more regularly.
- Observed that there were no paper towels and the hand wash sink. Provide for there to be paper towels at the hand wash sink.
- A certified food manager was not on site at time of inspection. Provide for there to be a certified food manager on site at all times when establishment is open for business and preparing and serving food.
- Food contact surfaces not cleaned and sanitized. Provide for food contact surfaces to be cleaned on a more regular basis.
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02/03/2010 | 83 |
| No violation noted during this evaluation. | 01/27/2009 | 97 |
| No violation noted during this evaluation. | 10/01/2008 | 100 |
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