- 229.166 (i) (1) (A)HWS not accessible; Keep handwashing sink where carnitas are made free/accessible at all times.
- 229.168 (d) (2) (A) (ii) not according to label; Make sure to remove all raid products from facility, as these are only to be used within an indoor residential area; use only food establishment approved pesticides.
- Make sure to remove strainer that is broken within bakery area; make sure to keep all kitchenware clean to sight/touch; make sure to store in-use knives on a clean surface(ie food preparation table)and not in between shelves, as this area is not always cleaned. 229.165 (d) (1) (B)free of breaks, cracks.
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03/03/2016 | 91 |
- 229.166 (c) (3) hot water sufficient; During inspection, hot water was not working; establishment must make sure that hot water is maintained at 100 degrees F at employee handwashing sinks and 110 degrees F at 3 compartment sink/mopsink; if not working, then establishment should take the initiative and voluntarily close.
- Food manager in charge should be aware that hot water should be on and working during the hours of operation and if hot water is not working, establishment should voluntarily close until working.
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02/29/2016 | 93 |
- Provide paper towels within women's restroom(employee restroom) and at main handwashing sink. 229.167 (e) (3) (A) no towels.
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09/10/2015 | 97 |
- 229.167 (e) (2) no soap; Provide soap/paper towels at main employee handwashing sink.
- 229.168 (c) (1) toxics stored; Make sure to store all toxic chemicals(windex)away from tamale wrappers to avoid possible cross contamination.
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04/08/2015 | 94 |
No violation noted during this evaluation. | 10/23/2014 | 100 |
- 229.167 (e) (2) no soap; Will need to make sure and provide handsoap at main employee handwashing sink(bar/pump style).
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05/02/2014 | 97 |
- 229.167 (e) (2) no soap; Will need to make sure and provide handsoap for employee handwashing sink/men's restroom; also need paper towels within men's restroom.
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11/08/2013 | 97 |
- Will need to make sure that at least one employee is food manager certified and is physically present during all hours of operation; will also need to make sure that certification can be presented/shown to health authority during inspection.
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05/30/2013 | 97 |
No violation noted during this evaluation. | 11/28/2012 | 100 |
No violation noted during this evaluation. | 05/24/2012 | 100 |
No violation noted during this evaluation. | 12/18/2011 | 100 |
- Bottle of windex on preparation table next to wrap for tamales. Do not store toxic chemicals near food or food contact surfaces.
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03/22/2010 | 97 |
No violation noted during this evaluation. | 02/17/2009 | 91 |
No violation noted during this evaluation. | 03/17/2008 | 97 |
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