| No violation noted during this evaluation. | 12/04/2015 | 100 |
- Observed meat sludge on freezer door egde. Observed food debris on surface where dinner plates are stored. Ensure all food contact surfaces are maintained clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely.
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07/01/2015 | 97 |
- Observed dust/debris in slots for disposable forks and spoons. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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01/20/2015 | 97 |
- Ensure all potentially hazardous food to be held cold is maitained 41F and below, at all times.
- Hand sinks are all missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Observed rodent droppings behind dough mixer, on floor and in the corner. Ensure all rodent droppings are eliminated. Provide pest control services for establishment; retain all invoices.
- Oberved food debris on cold hold unit surfaces, in between trays and in corners. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Oberved lint build up on all soda nozzles. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Cold hold unit is not working properly; cooler temperature currently 68F. Discontinue use of cooler until it is repaired; maintaining temperature of 41F and below.
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10/08/2014 | 83 |
- Observed two water bottles in cold hold unit in front waitress area. Ensure all personal drinks are kept in a designated area; separate from any products/food prep areas, at all times. Drinks are to be kept in cup with a lid and a straw.
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06/12/2014 | 96 |
- At time of inspection, hot water of 110, and 100 degrees F was not available at three compartment sink and hand sink; respectively. Manager states hot water has been in use all day, therefore it is not as hot at time of inspection. Ensure hot water of at least 110 degrees F is available at mop sink and three compartment sink at all times. Ensure hot water of at least 100 degrees F is available at all hand sinks.
- Observed large droppings behind food cooling station, behind fryer and hot hold, under microwave counter (storage area) and under hot hold unit near window. Ensure all droppings are eliminated. Pest proof building, ensure all droppings are eliminated.
- Observed mildew build up on soda machine nozzles. Ensure all grime on nozzles is eliminated. Ensure all food contact surfaces are clean to sight and touch. Ensure all food contact surfaces are sanitized frequently.
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12/09/2013 | 90 |
- Observed containers of carne guisada gravy, set to cool at room temperature. Food cannot sit at room temperture to cool. Ensure all cooked, ready to eat food is cooled properly; brought from 135 degrees F to 70 degrees F within 2 hours. Proper cooling methods include, placing food container in an ice bath, or use of ice stick with consistent monitoring of food cooling temperature.
- Observed shrimp, menudo, and meat set to thaw in three compartment sink respectively. Ensure food is thawed properly; separately. Food can be contaminated when switching from peeling shrimp in first sink, to grabbing meat out of the next sink that is in bloody water.
- Cold hold unit next to prep line is off temperature (46 degrees F). Ensure temperature is adjusted and maintained at 41 degrees F or below at all times.
- At time of inspection, bleach water solution did not contain bleach. Ensure sanitizing compartment contains bleach (50-100ppm) at all times.
- Observed food contact surfaces (prep line, hot/cold hold units, as well as shelving units) with excessive food debris. Ensure all food contact surfaces are cleaned and sanitized routinely.
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08/08/2013 | 82 |
- At time of inspection, observed a heavily dented can of pickled jalapenos. Ensure all dented cans are eliminated.
- Observed raw meat being stored above cooked, potentially hazardous food in walkin cooler. Ensure all raw animal products are being stored below and away ready to eat food items.
- At time of inspection, cooked, potentially hazardous food did not have a use by date label. Ensure all cooked food being stored for more than 24 hours, has a use by date label. Date label not to exceed 7 days; day 1 being the preparation day.
- Cooler next to prep table is not holding temperature (41 degrees F). Ensure cooler is in good repair and holding a temperature of 41 degrees F or below. Meat that was set to thaw in this cooler was moved to additional cooler which is holding temperature. Meat was only in cooler for 2 hours prior to inspection.
- At time of inspection, handsink in kitchen was missing soap. Ensure all hand sinks are provided with soap and paper towels at all times.
- Observed rodent droppings behind shelves holding clean ware, in corner. Ensure all rodent droppings are eliminated. Pest control treatment will be required.
- Observed broken plastic container on clean ware rack. Cleanware is sticky to touch. Ensure all kitchenware is washed, rinsed and sanitized appropriately. Kitcheware should be free of chips, cracks and residue.
- Cat is still on premises. Ensure stray animals are not able to get into any part of establishment's exterior.
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07/25/2013 | 76 |
- Observed ice and food debris in the handsink in the kitchen. Ensure the handsink is used for handwashing only and not for disposing of ice or food.
- Observed raw chicken being stored on top shelf above ready to eat foods in refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods.
- Observed rodent droppings in the corner near the freezer. Ensure the droppings are eliminated and the establishment is monitored for rodent activity. Utilize pest control as necessary
- At time of inspection, the manager that is food manager certified was not present and there was not anyone else that is food manager certified. Ensure there is at least 1 person who is food manager certified present at all times during hours of operation.
- Observed leak under the 3 compartment sink. Ensure the leak is repaired so water is not leaking.
- Observed accumulated grease at the vent hood. Grease is hanging from cord and vent hood. Ensure the grease is eliminated and vent hood is clean to sight and touch.
- Observed a knife with a broken tip being stored with wares to be used for food prep. Ensure all wares are in sound condition.
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01/02/2013 | 80 |
- 229.166 (i) (1) (B) HWS improper use. At time of inspection, observed plastic bag in the handsink in kitchen. Ensure the handsink is not used to store/hold items. Handsink should be used for handwashing only.
- Cold hold unit next to the server window temped at 75 degrees F. Manager stated that as the day gets hotter, the unit does not keep the proper temperature. Ensure unit is repaired so it maintains a temperature of 41 degrees F (when storing potentially hazardous food). Do not use unit to store potentially hazardous food until unit temps at 41 degrees F; use walk in cooler, freezer, or other fridge unit for potnentially hazardous foods.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease accumulation at stove area, vent hoods, and under stoves. Ensure grease accumulation is eliminated and areas with grease are routinely cleaned to prevent the build up of grease.
- Observed horchata drink dispenser with drink residue/debris on push handle. Ensure the drink dispensers are clean to sight and touch.
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08/23/2012 | 90 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw hamburger patties stored above ready to eat food (biscuts). Ensure all raw animal products are stored below and away from ready to eat food.
- At time of inspection, observed wares being dipped into rinse water after the sanitizing component. After sanitizing, the wares should be air dried and not dipped into water again. Ensure the following procedure is followed for cleaning/sanitizing wares: wash (soap/water), rinse (water), sanitize (sanitizer/water), air dry.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease build up at vent hood, under equipment in stove area, and on floor in stove area. Ensure grease build up is eliminated.
- At time of inspection, there was not a certified food manager present. Ensure there is a certified food manager on site during hours of operation.
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04/10/2012 | 87 |
- 229.165 (d) (1) (B)free of breaks, cracks. Plates for customer food observed with cracks and chips. Scoop in cornmeal bucket observed cracked. Knife observed with tip chipped off. Ensure wares are in good repair, smooth, non-absorbant and easily cleanable.
- 229.165 (m) (1) (B)grease and soil accumulation. Vent hood in kitchen observed with grease build-up. Unused vent hood is also soiled. Ensure both vent hoods are cleaned.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. 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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12/12/2011 | 94 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means. Clean all rodent droppings along all walls behind cooking units within 24 hours.
- 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap of two times the diameter of the drain line between the food handling equipment and the sewer line.
- 229.171(f)permit required. Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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08/18/2011 | 88 |
- Observed eggs on counter not held at proper temperature. Eggs must be held at 45F or below.
- Moldy vegetables (squash) in walk in cooler. All food must be in sound condition during storage, prepping and cooking. Discard moldy vegetables.
- 229.164 (e) (1) (D) (ii)Bare hand documentation signed by employees stating properly trained for RTE foods or other methods.
- Hot water temperature at time of inspection 108F. Adjust water heater to reach proper temperature of 120F at all times. 229.166 (c) (3) hot water sufficient.
- Establishment pest control service Tejas Pest Control 212-6700. 10.26.10 and 9.26.10. Continue pest control service. Monitor and discard rodent droppings. Close holes, gaps, crevices and provide weather stripping at back door.
- At time of inspection no Certified Food Manager on site. A CFM must be on site at all times this may require more than one employee to be certified.
- Mop sink leaking wastewater at plumbing connections. Investigate and correct issue.
- 229.165 (h) (2)thermometer available. No thermometer in small condiment cooler.Ensure all coolers are equipped with a thermometer to properly monitor temperatures.
- 229.165 (m) (1) (A)not clean. Excessive grease accumulation on ovens,fryers, grill and cooking areas. Broken/chipped plates must be discarded. Wipe down walls, all counters and prep areas. Wipe down inside of ice machine.
- Employee wiped hands on apron without washing their hands. COS. All employees must wear closed toe shoes. Retrain employees not to hang towels on their apron, towels are to be used only for sanitizing counters and not a duel purpose to wipe their hands.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Improper storage of eggs. Eggs must be stored properly;not stored on top of vegetables. **Observed raw meat stored above all other foods, RTE,cooked when in the cooler.
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11/01/2010 | 60 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. ITEMS HELD IN FREEZER AND COLD-HOLD UNITS DO NOT HAVE DATE LABELS. ITEMS PREPARED ON 10/28/09. OWNER TO PURCHASE MORE DATE LABELS BUT FOR NOW WILL UTILIZE MARKER TO MARK FOOD HOLDING UNITS.
- HOT WATER SUPPLY AT KITCHEN EMPLOYEE HANDSINK WAS TURNED OFF AT TIME OF VISIT. HAND WASHING WAS OCCURING AT ANOTHER SINK. HOT WATER ONLY REACHING A TEMPT OF 105 DEGREES FARENHEIT. SHOULD BE AT 110 DEGREES FARENHEIT. INSTRUCTEDN OWNER TO MAKE APPROPRIATE ADJUSTMENTS.
- HOT WATER AT 3-COMPARTMENT SINK ONLY REACHING A MAX TEMPT OF 108 DEGREES FARENTHEIT. SHOULD BE AT MINIMUM 120 DEGREES FARENHEIT. INSTRUCTED OWNER TO MAKE APPROPRIATE ADJUSTMENTS
- PIPES OF MOP SINK LEAKING. A CATCH-BUCKET IS CURRENTLY BEING UTILIZED TO CATCH DRAIN WATER. ADVISED TO GET PROBLEM FIXED ASAP.
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10/29/2009 | 87 |
| No violation noted during this evaluation. | 05/27/2009 | 89 |
| No violation noted during this evaluation. | 01/29/2009 | 76 |
| No violation noted during this evaluation. | 02/12/2008 | 71 |
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