- Ensure that all personal food items and belongings are moved away from food prep areas. Ensure that table for food prep in break room is cleaned and sanitized prior to use.
- Slight back up on 3 compartment sink. Need to repair immediately. Do not use 3 compartment sink until it is repaired and sinks are cleaned and sanitized.
- Ensure that areas where large pots are stored is cleaned. Clean shelving where dishwares are stored.
- Store lime for cooking away from toxics.
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03/11/2016 | 87 |
- Observed container of tomatoes inside hand sink. Observed employee rinse off pot in hand sink. Do not store any items inside hand sink for any length of time. Hand sink is for hand washing only.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. At time of inspection, was told that employee there was obtaining CFM but did not have any evidence of class take.
- Observed bottles of Raid in back storage area. Discontinue using household grade pest control chemicals in food establishment.
- Observed leak at hose bib faucets near storage area. Faucet is covered with plastic wrap or some type of plastic covering. Ensure that leaks area repaired and plastic is removed.
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09/25/2015 | 87 |
- Remove rotten fruit/vegetable from ready for consumption area.
- Post current permit. Posted permit expired 1/2015.
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06/19/2015 | 93 |
- Observed no thermometer in reach in cooler in service area. Provide thermometer in walk in cooler.
- Bulk food for customer self-dispensing lacking proper manufacturer's information. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food.
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08/29/2014 | 93 |
- Refrigerator for salsa had a temperature of 56 degrees F. Ensure temperature of refrigerator is at 41 degrees F or below.
- Observed a spray bottle near 3 comopartment sink without a label identifying the chemical. Ensure spray bottle is labeled with chemical name.
- The food permit that is posted has an expiration date of 01-2013. However, establishment has a current permit according to system. Ensure the current food permit is posted in customer view.
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11/10/2013 | 91 |
- Observed container with towels being stored in front handsink. Ensure the handsink is used for handwashing only and not for storing items.
- Establishment produces and packages tortilla chips and chicharrones and places for customer self service. Establishment does not have a food manufacturer's license from the state. Ensure establishment obtains a food manufacturer's license or does not have items available for customer self-service. Contact 949-2000 or reference the following link to obtain a food manufacturer’s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm. If a food manufacturer's license is obtained, ensure all packages have a label with the manufacturer's information.
- Observed raw shelled eggs stored on shelf above bottled sodas in front refrigerator. Ensure all raw animal products are stored below and away from read to eat foods. Corrected on site
- Container of towels in a bleach solution was tested to be at 200ppm. Ensure bleach solution is at a concentration of 50-100ppm.
- At time of inspection, the current food permit and most recent routine inspection report were not posted in customer view. Ensure the current food permit and most recent routine inspection report are posted in customer view.
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04/27/2013 | 82 |
- Reach in cooler with eggs at 49 degrees F
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be sold.
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08/02/2012 | 91 |
- 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. **Contact 949-2000 or reference the following link to obtain a food manufacturer?s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm Food items packaged and available for customer to serve themselves must be properly labeled.
- Insert filled with raw pork stored over vegetables. The insert is filled above the top of the insert. Store raw meats below vegetables.
- Provide adequate backflow prevention device.
- Large equipment that is cleaned in place has dried food debris. Properly wash, rinse, sanitize and allow to air dry.
- Post most recent graded inspection report in customer view.
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12/01/2011 | 82 |
- Products brought from Mexico without proper labeling. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods. (Non-stick spray)
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Provide thermometer in coolers.
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05/05/2011 | 90 |
- Hot water at handwash sink in employee's restroom is not easily accessible to wash hands. Repair so water comes out of faucet adequately to wash hands with in the next 10 days.
- Evidence of insects observed. Pest control must treat establishment with in the next 10 days for cockroaches, etc. Please save receipt of service for inspector to see.
- At least one person per shift must be food manager certified. Establishment has 30 days to enroll another employee in course. You may visit our website at www.sanantonio.gov/health for more information on online courses.
- Thermometer reading ___45_ degrees F, actual temperature at __32.5_ degrees F
- Food contact surfaces unsightly (dirty or not clean). Clean/sanitize all dirty food contact surfaces.
- Walk-in cooler must have an internal thermometer provided.
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05/20/2010 | 85 |
| No violation noted during this evaluation. | 12/20/2008 | 97 |
| No violation noted during this evaluation. | 12/18/2007 | 100 |
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