- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. OBSERVED PORK CHOP AT A TEMPERATURE 50.8F at a cold hold unit.
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. OBSERVED EMPLOYEE CHANGING GLOVES WITHOUT WASHING HANDS.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED AN EMPLOYEE DRINK WITHOUT A LID OR STRAW AT THE ICE MACHINE.
- Repair the leak at reach in cooler next to hot hold unit that drains directly onto the floor.
- Provide an accurate thermometer for cooking/holding/cooling processes
- Post most recent scored inspection report.
- Provide for an air gap at the drain line twice the diameter of the drain line. i.e. at reach in cooler.
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03/15/2016 | 78 |
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- . Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED BOTTLED WATERS AND CUPS WITHOUT LIDS/STRAWS
- Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED EGGS ABOVE RTE FOODS
- Place backflow devices on any threaded hose bib.
- Use effective means of pest control for gnats at handsink and in women's restroom. Save service receipts for verification.
- Use effective means of rodent control. Save service receipts for verification OBSERVED RODENT DROPPINGS IN DRY STORAGE AREA OUTSIDE.
- Store all toxic items away from food and food areas
- Discontinue using household grade pest control chemicals in food establishment. i.e. Raid
- Ensure chemical sanitizer is within required range. SANITIZER SOLUTION AT 10 ppm
- Repair the leak at mop sink that drains directly onto the floor. ENSURE PROPER DRAIN LINE FOR MOP SINK.
- Mold inside ice machine. Ensure to thoroughly clean and sanitize inside ice machine to prevent contamination.
- Discontinue using broken/chipped wares i.e. chipped plates and containers
- All food contact surfaces must be in good condition i.e. lid for reach in freezer needs to be fixed along with gaskets.
- All employee medications must be stored in a first aid kit and away from food areas.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
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11/23/2015 | 61 |
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- . Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry sanitizer solution at 200 ppm
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Discontinue using broken/chipped wares i.e. cracked/chipped lids holding RTE foods.
- Only use food grade bags for food storage. i.e. meat in freezer
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09/24/2015 | 79 |
- Ground beef was holding a temperature above 41F. Item was removed by owner
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02/16/2015 | 95 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- OBSERVED EMPLOYEES CUTTING AND PREPING RAW BEEF AND RAW CHICKEN ON THE PREP TABLE AS COOKED FOOD VEGETABLES.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- ALL PREP TABLES NEED TO BE CLEANED AND SANITIZED AFTER EACH PREPREATION.
- OBSERVED RAW BEEF HOLDING A AMBIENT TEMPERATURE ABOVE 41F. THE MEAT WAS REMOVED BY OWNER.
- NO THERMOMTERS IN THE COLD HOLD UNITS
- COLD HOLD UNITS SHELVING AND BOTTOM SPACES NEED TO BE CLEANED AND SANITIZED.
- OBSERVED EMPLOYEES PERSONAL MEDICINES STORED WITH OUTGOING FOOD INSIDE THE COLD HOLD UNIT.
- WAS NOT USING ANY SANITIZING AGENT AT THE TIME OF INSPECTION WHILE WASHING IN USE DISH WARE AND UTENSILS FOR OUT GOING CUSTOMERS.
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11/06/2014 | 67 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- BACK COLD HOLD UNIT NOT HOLDING TEMPERATURES BELOW 41F. ALL PHF ITEMS WERE REMOVED.
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07/07/2014 | 93 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.(OBSERVED SIX POUNDS OF CARNE GUISADA HOLDING AND AMBIENT TEMPERATURE ABOVE 41F. ITEMS WHERE REMOVED AND DENATURED.)
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed employees personal drinks near by outgoing PHF preperation and cooking areas)
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. .
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
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03/04/2014 | 76 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.167 (p) (5) use of wrong sinks. Use this sink is for handwashing only.(Observed employee using the designated handwashing sink to fill pitchers of water for customer use.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Observed chemical cleaning solutions stored next to out going PHF items for customers on the prep table.)
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11/18/2013 | 85 |
- 229.163 (n) (1) eat.drink.smoke.. 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). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Observed in use knives stored between prep cold hold unit's.
- A Certifide Food Manager must be present during business hours.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed food dumped inside designated handwashing sink.)
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07/25/2013 | 82 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.
- Observed in use knives stored between prep unit's.
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03/28/2013 | 93 |
- 229.164 (o) (4) (A) (i) - Cooked PHF.**FOODS MUST BE PROPERLY COOLED TO 70F OR BELOW WITHIN 2 HOURS AND 41F OR BELOW WITHIN THE FOLLOWING 4 HOURS (6 HOURS TOTAL). CONSIDER USING ONE OF THE FOLLOWIG METHODS 1. ADD ICE AS AN INGREDIENT TO FOODS COOLING. 2. USE AN ICE WAND TO FREQUENTLY STIR FOODS AS IT COOLS. 3. SIT FOOD CONTAINER IN AN ICE BATH WHILE STIRRING FREQUENTLY
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean food contact surfaces.**CLEAN/SANITIZE BIN USED FOR STORING CHIPS TO REMOVE BUILD UP
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03/26/2012 | 88 |
- **FOODS IN FREEZER MUST BE PROPERLY WRAPPED/COVERED TO PREVENT CONTAMINATION AND/OR TEMPERATURE ABUSE
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.**OBSERVED EMPLOYEE SWITCH TASKS WITH GLOVES ON... DID NOT WAS HANDS BEFORE PUTTING ON GLOVES
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 1. PLEASE USE UTENSILS WITH HANDLES WHEN GATHERING FOODS FROM BULK CONTAINERS (RICE, SUGAR, FLOUR, ETC.)... BOWLS AND CUPS ARE NOT ALLOWED 2. DISCARD DAMAGED DISHES AND UTENSILS AS NEEDED 3. PROPERLY CLEAN/SANITIZE DISHES AND UTENSILS TO REMOVE FOOD BUILD UP 229.165 (m) (1) (A)not clean.
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units. **CLEAN/SANITIZE ICE MACHINE TO REMOVE MOLD
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11/09/2011 | 85 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line. **OBSERVED EMPLOYEE DISH WITH HALF EATEN TACO IN FOOD PREP AREA
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Not using separate equipment for each type of raw animal food. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.**MEAT PILED IN REFRIGERATOR/FREEZERS... SEPARATE RAW MEAT ACCORDINGLY (BEEF, CHICKEN, PORK)... STORE RAW MEAT ON SHELVES BELOW COOKED FOODS AND ALL VEGETABLES
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**LABEL ALL COOKED FOODS AND FOODS SEPARATED FROM ORIGINAL PACKAGING WITH A CONSUME BY DATE
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.**OBSERVED ROACHES ON PRODUCE AND IN FOOD PREP AREA
- **PRODUCE APPREAR UNSOUND... DAMAGED AND/OR IN DISTRESS... ROACHES AND GNATS IN PRODUCE BEND
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.**EMPLOYEE MAKING TORTILLAS WITHOUT GLOVES... NO DOCUMENTATION OF KNOWLEDGE FOR BARE HAND CONTACT
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04/27/2011 | 74 |
- Date, label, and cover all leftovers more than 24 hours old....
- Not sanitizing properly.....gave handout....
- One person on duty at all times must have food manager's certification....
- Use restaurant approved bug spray or hire professional exterminator...
- When drinking in the kitchen, please use a lid with a straw....
- Small reachin refrigerator must be 41F or colder....cut tomatoes and guacamole must temporarily be put on ice.....
- Cut tomatoes must be 41F or colder......
- Observed employee washing cloth towels in the handsink.....handsink is for handwashing only.....
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10/07/2010 | 71 |
| No violation noted during this evaluation. | 07/21/2009 | 69 |
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