- Beans were improperly reheated in the hot hold unit. All food must be cooked to 165 °F before hot holding.
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03/16/2016 | 95 |
- Refried beans were found in the refrigerator at 45°F. All temperature controlled food must be kept below 41 °F
- Eggs with chorizo in them were found out of temperature control. All temperature controlled food must be kept above 135°F.
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11/24/2015 | 90 |
- Provide for the hand washing sinks to have soap and paper towels to be available at all times. The kitchen and the restroom hand sink did not have paper towels.
- Provide for the pest control service to exterminate for insects. Observed fruit flies inside the kitchen areas. Save the sales slip and provide for the inspector. Provide for all surface to be cleaned and sanitized.
- Provide for one person on duty at all times to have food manager certification and the health dept id. 30 days to complete class
- Provide for the restroom to have toilet paper available at all times. 229.167 (f) (2)toilet tissue.
- Provide for all food contact surfaces of equipment to be clean. Clean all surfaces of the establishment to include the inside of the coolers.
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04/30/2015 | 85 |
- Provide for all employees to drink from spill proof containers. Drinking cup shall be a cup, lid and a straw.
- Provide for all food contact surfaces of equipment to be in good repair. Replace the damaged red cutting board.
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01/28/2015 | 93 |
- Discontinue allowing employees to drink from open containers in the kitchen areas. Drinking cup shall be a cup, lid and straw. (cup with ice and straw in the kitchen area)
- 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. Employee preparing tacos with their bare hands.
- 229.166 (c) (1) sufficient capacity. Provide for the hot water to be available at all times. The 3 compartment hand sink shall have 110-120F at all times. The hand sinks shall have 100 F hot water at all times. During this inspection the water is fluctuating between 90-100 F.
- Provide for the pest control service to exterminate for rodents. Evidence of rodents seen in the kitchen, near the radio and on the coffee shelves. (droppings) Save the sales slip and provide for the inspector. Seal all gaps cracks and holes in the establishment to prevent the entry. Provide for all surface to be cleaned and sanitized.
- provide for all dishes to be washed in hot soapy water, rinsed in clear rinse water, sanitzed in bleach and water. (observed the dishes just being washed in the 3 compartment sink)
- Provide for all plumbing to be working properly. The 3 compartment sink is leaking at the plumbing and the grease trap area.
- Provide for all food contact surface of equipment to be clean and in good repair. Replace the damaged plates/bowls. Clean the inside of the reach in coolers.
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09/25/2014 | 76 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide the documentation for bare hand contact with ready to eat food items. Observed the staff handle tacos with bare hands.
- Provide paper towels at the hand sink at all times. -cos
- Provide for all food contact surfaces of equipment to be in good repair. Remove the chipped plates.
- Your establishment must obtain and post a valid permit within 10 days. Permit expired 4/30/14. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call 210) 207-8732.
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05/01/2014 | 87 |
- PROVIDE FOR THE INSIDE OF THE REACH IN COOLERS TO BE CLEAN.
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12/10/2013 | 97 |
- There are some chipped plates.Need to replace any chipped plates.
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04/17/2013 | 97 |
- 229.167 (p) (5) improper use of sinks. Do not store pots in mop sink. Store and clean in three compartment sink and or on sanitary surface.
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06/28/2012 | 96 |
- Clean plates stored on unfinished particle board.
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08/02/2011 | 97 |
- Observed roach droppings & staining on wall & countertops in various locations of both the dining room and kitchen. Eliminate the presence of roaches & other insects by using any approved means.
- Observed rodent droppings in various locations of the kitchen. Eliminate the presence of rodents by using any approved means
- Food residue on plates and equipment in storage. Clean and sanitize all equipment to be used for food storage, prep, or service.
- Ensure all open food items are date & time labled.
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12/16/2010 | 87 |
| No violation noted during this evaluation. | 02/08/2010 | 100 |
| No violation noted during this evaluation. | 01/13/2009 | 91 |
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