- Observed food debris in kitchen hand sink. Observed whisk in front hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Observed grease build up on shelves to wheel cart used to store cooking utensils. Ensure all food contact surfaces are maintained clean to sight and touch.
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02/09/2016 | 93 |
- At time of inspection, hand sink was missing soap. Ensure hand sinks are provided with soap and paper towels at all times.
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10/06/2015 | 97 |
- Cold hold unit surface is soiled with food debris. Ensure all food conatact surfaces are maintained clean to sight and touch at all times.
- Kitchen hand sink missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
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05/18/2015 | 94 |
- Observed bucket and spoon stored in hand sink next to three compartment sink. Observed empty soda cans stored in hand sink at waitress area. Discontinue to store items in/on hand sink. Hand sink to be used for hand washig purposes only; at all times.
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01/12/2015 | 96 |
- Observed personal drink in drink prep area. Ensure all personal drinks/food are kept in a designated area; separatae from all food prep areas.
- Hand sink at waitress area is missing soap and paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- Bleach concentration in sanitzing solution is too strong. Ensure bleach concentration is between 50-100PPM.
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10/08/2014 | 90 |
- At time of inspection, Certified Food Manager was not present. Ensure at least one person at this establishment is food manager certified and present during all hours of operation.
- Obserfved food debris/residue inside microwave. Ensure all food contact surfcase are clean to sight and touch at all times.
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06/11/2014 | 94 |
- Observed personal drinks on prep tables; tortilla table and cold hold unit. Ensure all personal drinks are kept seperate from all food prep areas at all times and are in a cup with a lid and straw.
- Observed kitchen utensils and salsa bottle in hand sink at waitress area. Ensure only hand washing is done at all hand sinks.
- At time of inspection, prepared, potentially hazardous food in walk in cooler did not have a use by date mark. Ensure all potentially hazardous food stored longer than 24 hours has a use by date mark. Use by date mark not to exceed 7 days; day 1 being the preparation day.
- At time of inspection, cold hold unit below window for servers, was at 46 degrees F. Cold hold food was at 56 degrees F. Equipment shall be provided to maintain potentially hazardous foods at the temperatures required; 41 degrees F or below at all times.
- Observed microwave interior with food residue. Ensure food contact surfaces are clean to sight and touch at all times.
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10/01/2013 | 86 |
- #2- Cheese inside Reach-In sandwich cooler needs to be at 41F. Cheese is at 65F.
- 229.167 (p) (5) improper use of sinks. Do not store pans and or clean pans in and or on top of mopsink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: nail brush, hand sanitizer and or employee incentive program.
- 229.164 (o) (7) (A) consume by date (prepared). Need expiration date for all re-refrigerated cooked potentially hazardous food stored inside coolers.
- 229.168 (a) toxics not labeled. Need to label soap and or chemical container at hand washing sink.
- 229.165 (f) (12) (B)integral thermomter. Need integral thermometer for each cooler and or refrigerator containing potentially hazardous foods.
- Ch 13, Art II, section 13-26 Display permit.Need to post current Food Establishment permit. Copies may be obtained at 1901 S. Alamo, City of San Antonio Business & Development Center at The Health Desk.
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05/28/2013 | 74 |
- At time of inspection, several containers of prepared food in the walk in cooler were at temperatures between 46-60 degrees F. Ensure all prepared food is at 41 degrees F or below when in the walk in cooler.
- Observed 2 bottles of viatmins/medicine stored on shelf above prep area and next to wares and spices. Ensure medications are stored in a separate area that is not near food prep, food storage, or ware storage areas. Corrected on site
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee touch a ready to eat food (tortillas) with bare hands. Owner stated that employees use a double hand wash process and hand sanitizer, but there is not documentation on site. Ensure there is bare hand documentation on site. The documentation should have a written statement of the 2 barriers employees use prior to touching ready to eat foods, an acknowledgement form that employees sign, and corrective actions. Ensure documentation is completed and kept at establishment.
- 229.164 (f) (2) (A) (iv) not covered. Observed containers of prepared food in the walk in cooler stored without a protective covering. Ensure all food stored in the walk in cooler is stored with a protective covering.
- 229.164 (o) (7) (A) consume by date (prepared). At time of inspection, there were not any dates on the prepared food. Ensure prepared food has a date label with the USE BY date. The USE BY date should not exceed 7 days from the day it was made and the prep day will count as day 1. Example: carne guisada made on 10-20-12 will have a USE BY date of 10-26-12.
- At time of inspection, the walk in cooler was at 49 degrees F and being used to store potentially hazardous food. Ensure walk in cooler is at 41 degrees F or below when storing potentially hazardous foods.
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10/23/2012 | 76 |
- At time of inspection, several containers of prepared food were temped between 45 degrees F and 58 degrees F. Ensure all potentially hazardous food is at 41 degrees F or below.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. 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. The documentation must have the barriers used for barehand contact with ready to eat foods, corrective actions, and an acknowledgement form that all employees sign.
- Observed condensation from the fan in the walk in cooler dripping into bucket of cut up potatoes. Ensure condensation does not drip into any food products. Investigate why fan is dripping and correct.
- 229.164 (f) (2) (A) (iv) not covered. Observed several containers of prepared food in the walk in cooler without a lid/cover. Ensure all prepared food in the walk in cooler is protected with a lid or cover.
- The walk in cooler temped at 54 degrees F. Ensure the walk in cooler is at 41 degrees F or below if storing potentially hazardous food.
- 229.166 (i) (1) (A)HWS not accessible. At the time of inspection, observed pots being stored in front of the handsink. Ensure the handsink is kept clear of all items and is easily accessible for employees.
- Observed 3 dead roaches in establishment. Ensure dead roaches are eliminated and areas are cleaned/sanitized. Monitor establishment for pest activity and is noticed, use apporpiate means to take care of.
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05/24/2012 | 78 |
- Food in cold hold unit in kitchen area was temped at 44-45 degrees F. Ensure all potentially hazardous food stored in cold hold unit reaches 41 degrees F or below.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employees handling ready to eat food, such as tortillas, with bare hands. Establishment does not have bare hand documentation. 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. Inspector provided establishment with documentation.
- Observed rodent droppings in office area near a hole in the wall. Ensure hole is sealed with pest proof material and droppings are cleaned and area is disinfected. Treat for rodents using a professional pest control company. Last treatment by American Pest Control was 11-10-11.
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01/12/2012 | 88 |
- 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks. 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)- eat, drink, smoke. Employee found eating or chewing while in the food service line. Employees must drink from clean closed beverage containers with cleans hands.
- Ensure that all food is protected and in secure packaging. Discard any food packages that are damaged and contaminated.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. 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.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Raw animal food stored with raw ready-to-eat 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.
- 229.166 (g) (1) (A) HWS not provided. One hand sink is provided for physically separated bar and kitchen. Install handwashing sinks in food prep, food dispensing, or ware washing areas as needed.
- 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
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Provide thermometer in all reach in coolers.
- 229.165 (m) (1) (B)grease and soil accumulation. Equipment not cleaned when cross-contamination may have occurred. Clean Potentially Hazardous Food contact surfaces and equipment.
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08/08/2011 | 57 |
- Must perform proper handwashing and use hand sanitizer for the employees handling ready to eat foods.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- Repair the handsink.
- Clean the soda nozzles.
- Must have someone with the food mgr.certification here at all times.
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07/09/2010 | 83 |
- EMPLOYEES ARE REQUIRED TO WASH HANDS/ARMS FOR 20 SECS MINIMUM AFTER CHANGING TASKS. WITNESSED EMPLOYEE GO FROM BARE-HANDLING OF TACOS TO CUTTING LETTUCE AND NOT WASH HANDS
- EMPLOYEES MAY NOT HANDLE WITH BARE HANDS ANY READY-TO EAT FOOD ITEMS WITHOUT PROPER HANDWASHING/SANITIZING OR WEARING SINGLE SERVICE GLOVES. THIS IS FOR WAITSTAFF THAT DISPENSING READY-TO-EAT CHIPS. 1) EMPLOYEESN MAY ONLY WEAR A SIMPLE WEDDING BAND ON LEFT RING FINGER. EMPLOYEES WITNESSED WITH WATCHES, OTHER RINGS AND JEWELRY, AND NAIL POLISH.
- FOOD EMPLOYEES WITNESSED NOT UTILIZING PROPER UTENSILS FOR HANDLING READY-TO-EAT FOODS, INSTEAD USING BARE HANDS. NO DOUBLE HANDWASHING WITNESSED AND NO SINGLE SERVICE GLOVES USED.
- MANY REGRIGERATED FOOD PRODUCTS, STORED IN WALK-IN COOLER AFTER COOKING, ARE NOT COVERED AND EXPOSED TO CONTAMINANTS.
- IN USE UTENSILS SHALL NOT BE STORED IN FOOD PRODUCTS, INCLUDING DRY GOODS AND REFRIGERATED FOOD PRODUCTS. 1) SCOOPS SEEN IN DRY GOODS, FLOUR, AND INSIDE FOOD ITEMS IN COOLER.
- ALL COOKED, STORED, REFRIGERATED FOODS SHALL HAVE CONTAINER LABELD WITH THE DATE OF PREPARATION.
- BACKFLOW PREVENTOR REQUIRED AT ALL FAUCETS AND SINKS TO WHICH A HOSE IS CONNECTED.
- ALL TOXIC, POTENTIALLY POISONOUS ITEMS AND LIQUIDS SHALL BE STORED AWAY FROM FOOD CONTACT SURFACES AND AREAS WHERE FOOD IS DISPENSED. 1) PINE SOLVENT BY FOOD DISPENSING AREA
- ALL SANITARY DRAINS ARE TO OPERATE PROPERLY. 1) REPAIR DRAIN AT HANDSINK, NOT DRAINING PROPERLY
- ALL FOOD CONTACT SURFACES OF UTENSILS AND SERVING WARE MUST BE KEPT CLEAN AND IN GOOD REPAIR, WITHOUT CHIPS, NICKS, MISSING OR BROKEN PIECES. 1) WITNESSED SEVERAL PLATES, CUPS, BOWLS WITH CHIPS OR MISSING PIECES ON FOOD CONTACT SURFACES. 2) UTENSILS BEING STORED IN FOOD PRODUCTS MUST BE WASHED, RINSED, AND SANITIZED.
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03/15/2010 | 71 |
- EMPLOYEE/COOK ONLY RINSING HANDS. NO SOAP/PAPER TOWELS BEING USED.
- PHF ITEMS IN WALK-IN COOLER MISSING DATE LABELS
- HAND WASHING SINK IS NOT OPERATING PROPERLY. WATER IS TURNED OFF AT SUPPLY LINE. WATER DOES NOT GET ABOVE 98 DEGREES F.
- No soap at the hand washing sink. ALSO MISSING HAND SOAP.
- A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL BUSINESS HOURS. NO CFM ON DUTY.
- No toilet tissue available in the ____MENS__ restroom.
- There is no backflow preventer present. HOT WATER IS NOT REACHING AT LEAST 100 DEGREES F AT HANDSINK AND NOT REACHING 120 DEGREES F AT WAREWAHSING SINK.
- REMOVE FROM SERVICE ANY DAMAGED/CHIPPED/CRACKED PLATES, CUPS, SILVER WARE, ETC.
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09/17/2009 | 73 |
| No violation noted during this evaluation. | 04/14/2009 | 66 |
| No violation noted during this evaluation. | 10/02/2008 | 76 |
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