- Make sure to keep all drinks covered with a lid and stored away from food items/clean and in-use equipment(observed opened bottle water on top of cutting board).
- Make sure to store all chemicals away and not above clean equipment. 229.168 (c) (2) toxics above items.
- 229.165 (m) (1) (A)not clean; Ice machine will need to be cleaned(slightly dirty to sight/touch).
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02/29/2016 | 90 |
- Make sure to store medicines/hair products/other chemicals away from food products(observed on shelf within kitchen); also keep deordorizers away from packaged coke bottles. 229.168 (c) (1) toxics stored.
- Make sure to provide a thermometer for small reach in cooler outside kitchen area. 229.165 (h) (2)thermometer available.
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10/29/2015 | 94 |
- 229.168 (d) (2) (A) (ii) not according to label; Need to make sure to remove all hot shot ant/roach killer, since this product is intended only for indoor residential use; keep only commercialized/food establishment approved products inside facility(check manufacturer's instructions on insecticide/pesticide).
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07/10/2015 | 97 |
- Make sure to keep raw chicken/beef below prepared food items and lettuce; raw chicken should be stored below raw beef; these items need to also be covered by storing the food in covered containers or wrappings. 229.164 (f) (2) (A) (iv) not covered.
- Make sure to always keep employee handwashing sink free of items by keeping all items out of the sink and stored in their designated area.
- Make sure to label all toxic items in spray bottles with the common name of the chemical inside. 229.168 (b) working container not labeled.
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03/26/2015 | 90 |
- Discard all moldy tomatoes within large reach in cooler.
- 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.
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12/05/2014 | 92 |
- Establishment needs to make sure and keep all refrigerated, potentially hazardous foods at a proper cold hold of 41 degrees F and below(rice at 55 degrees F); rice condemned
- 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.(shredded chicken, spanish rice).
- 229.167 (e) (2) no soap; Make sure to always provide soap at employee's handwashing sink.
- 229.168 (a) toxics not labeled; Make sure to always store chemical spray bottles in their designated area(below and away from large, clean pots). Will also need to make sure and label all working spray bottles with the common chemical inside.
- Need to make sure that at least one employee is food manager certified during each 12 hour shift and be physically present; will need to obtain by the end of August 2014 in order to avoid a reinspection fee.
- Dirty measuring cup observed on shelf; need to clean ice machine of mold buildup inside. 229.165 (m) (1) (A)not clean.
- Need to make sure and obtain a current food permit; permit showing now shows that food permit expired 5/2014.
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08/08/2014 | 76 |
- Make sure to date label all refrigerated, potentially hazardous food items with a use by/discard by date(refried beans and other food items within reach in cooler). 229.164 (o) (7) (A) consume by date (prepared).
- 229.168 (b) working container not labeled; Store all chemical/toxic products away/below from clean equipment; also make sure to label all working spray bottles with the name of the chemical inside.
- Will need to make sure and obtain the food manager's certification; enrollment for class not enough at the time; possibly look at other locations that the class can be taken.
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04/08/2014 | 90 |
- Make sure to cover all drinks with a lid and keep all drinks away from food preparation areas and food products.
- 229.164 (o) (7) (A) consume by date (prepared); Provide use by/discard dates for all prepared, refrigerated potentially hazardous foods(rice,refried beans;cooked chicken)that are kept at facility for longer than 24 hours.
- 229.168 (c) (2) toxics above items; Make sure to store all toxic spray bottles below pots and not in a manner where the bottle is hanging over clean equipment; make sure to also label all working spray bottles with the common name of the toxic material inside.
- Will need to make sure to have at least one personnel food manager certified during hours of operation.
- 229.165 (d) (1) (B)free of breaks, cracks; Will need to remove all chipped plates/bowls from establishment; all food contact surfaces should be free from breaks/cracks.
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11/15/2013 | 83 |
- 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.
- Someone here on duty needs to have the food mgr certification class.
- Replace any chipped bowls used for chips.
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01/29/2013 | 90 |
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Replace any chips bowls that are worn out or broken.
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08/15/2012 | 91 |
- Employee observed rinsing hands in the warewashing sink. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Do not store any raw meats above any cooked foods in cooler.Always store raw meats on the bottom shelf.
- Some of the chips bowls are broken. Need to replace any worn out chips bowls.
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12/20/2011 | 89 |
- Ensure hand wash facilities are adequate and accessible. Found mop bucket blocking acces to hand sink.
- Please provide for at least one person at establishment to be food manager certified. You can find more information on this at www.sanantonio.gov/health or by calling 210.207.8853. Please accomplish this goal by the next regular inspection.
- Ensure proper and adequate hand washing. Found employee performing multiple tasks and not washing hands between tasks.
- Ensure cross-contamination of raw/cooked foods does not occure. Found open bottle of Coke in reach-in cooler with various food items.
- Ensure food contact surfaces are clean, sanitized, dried, and in good repair. Found utensils with food debgris on them.
- Ensure all plumbing is installed according to code. Found mop sink with hot/cold water under pressure.
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04/11/2011 | 80 |
- Please ensure that employees are properly washing hands before handling ready to eat foods. During course of inspection, employee found handling ready to eat foods, such as tortillas, then cleaning prep table, handling spices/paper towels, wiping hands on apron, and then going back to handling ready to eat foods, without washing hands.
- Please provide for use-by date labels on all prepared, stored foods, as long as those foods are not to be used within 24 hours.
- Please provide for at least one person at establishment to be food manager certified. You can find more information on this at www.sanantonio.gov/health or by calling 210.207.8853.
- Please provide for proper installation of mop/utility sink. Sink must be plumbed to hot/cold water and hot water must reach at least 110F. Sink must also have a backflow preventer installed.
- Please ensure that all food contact surfaces are washed, rinsed, and sanitized. During course of inspection, several cups used for salt/sugar/flour were found in need of washing.
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02/12/2010 | 83 |
| No violation noted during this evaluation. | 03/02/2009 | 91 |
| No violation noted during this evaluation. | 04/10/2008 | 96 |
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