Whole in-shell eggs must be stored at 41 degrees F. or below, unless time as a public health control is used. About 10 whole in-shell eggs observed on prep table at room temperature, without ice or refrigeration. Corrected on site.
Paper towels need to be available at the hand washing sink at all times of operation
A current certified food manager must be on duty at all times of operation and be able to provide documentation of current certification.
Must post the most current San Antonio Health Department inspection report in public view at all times of operation
09/15/2015
82
Employee working the grill and preparing food for customers must wear proper hair restraint
Store all chemicals in a designated area away from food prep or food equipment storage
All empolyee beverages must be in a cup with a lid and straw and stored below or away from any food prep or handling areas.
Store personal items away from food storage areas.
05/19/2015
93
Make sure prepared and/or cooked ready to eat foods stored overnight under refrigeration have proper date marking. Day of prep or cooking is day one, if not used after 7 days food must be discarded.
Need to provide documentation of a current certified food manager on duty at all times of operation.
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