- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED EMPLOYEE DRINKING FROM A CUP WITHOUT A LID AND A STRAW.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW ANIMAL FOOD OVER READY TO EAT FOODS.
- Place backflow devices on any threaded hose bib.
- 229.167 (e) (2) no soap. Provide soap at every hand sink. OBSERVED NO HAND SOAP IN EMPLOYEE RESTROOM.
- Label all toxics removed from bulk containers with common name
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info. CERTIFIED FOOD MANAGER EXPIRED IN 2014.
- Do not store any items inside hand sink for any length of time. OBSERVED SANITIZER BUCKETS INSIDE EMPLOYEE HANDSINK.
- Install a mop sink or curbed service area for disposal of mop water with hot and cold running water. OBSERVED MOP SINK WITH NO FAUCET FOR HOT OR COLD WATER. MOP SINK MUST HAVE HOT (100F) AND COLD WATER UNDER PRESSURE, ESPECIALLY FOR ESTABLISHMENTS THAT SERVE POTENTIALLY HAZARDOUS FOOD (FOOD THAT CONTAINS PROTEIN, SUCH AS MEAT, FISH, POULTRY AND DAIRY PRODUCTS).
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12/08/2015 | 76 |
- 229.163 (n) (2) (A) closed beverage container. Food employee drinking from a closed beverage container in a contaminating manner. Employees must drink from clean closed beverage containers with cleans hands.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Food not protected from cross contamination by separating raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type Raw animal food stored with cooked ready-to-eat food.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. HANDSINK IN KITCHEN WITHOUT PAPER TOWELS. COS.
- 229.167 (f) (2)toilet tissue. Toilet tissue not available at each toilet. Supply each toilet with toilet tissue. AT TIME OF INSPESTION, EMPLOYEE TOILET FOUND WITHOUT TOILET TISSUE.
- 229.165 (d) (1) (A)smooth. Multiuse food-contact surfaces are not smooth. 229.165 (d) (1) (B)free of breaks, cracks. Cutting board must have a smooth surface. AT TIME OF INSPECTION, INSPECTOR FOUND CUTTING BOARDS IN KITCHEN WITH DEEP GROVES, CHIPS, AND BROKEN AND MISSING FRAGMENTS. RECOMMENDED THAT SAID CUTTING BOARDS BE REPLACED OR RESURFACED SO AS TO ASSURE PROPER WASHING AND SANITIZING OF SURFACES.
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09/15/2015 | 79 |
- Observed raw beef stored above produce and cooked ready to eat foods. Ensure that all raw animal products are stored below all ready to eat foods (cooked foods, produce, etc).
- Cooked foods in the refrigerator did not have date labels. Ensure that all cut/cooked/prepared potentially hazardous foods have a use by date of 7 days, the date prepared counting as day 1.
- Kitchen hand sink did not have paper towels at time of inspection. Ensure that all hand sinks are always supplied with soap and paper towels at all times for proper hand washing.
- Kitchen hand sink had a leak. Ensure that the pipe is sealed/repaired so that wastewater can be properly disposed of.
- Observed oyster containers being reused for food storage. These containers are for single use only and may not be reused for food storage.
- Cutting board on cold hold unit needs to be replaced due to deep cuts and crevices that may harbor bacteria.
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05/06/2015 | 83 |
- Observed buckets and cleaning utensils in the hand sink. Ensure that the hand sink is only being used for hand washing, items may not be stored or cleaning inside this sink.
- Observerd food handler preparing tacos with bare hands. Ensure ready to eat foods (tortillas) are not touched with ones hands unless bare hand contact documentation is written out and followed by all employees. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Foods did not have date labels. Ensure that all potentially hazardous foods that are cooked/cut/prepared and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- Kitchen hand sink did not have paper towels at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times for proper hand washing.
- Observed mens body spray stored on shelf above prep table as well as hydrogen peroxide stored above prep sink. Ensure all toxic chemicals are stored below and away from all food and food prep areas to help prevent contamination.
- Observed oyster containers being reused for food storage. These containers are for single use only and may not be reused for food storage. Cutting board on cold hold unit needs to be cleaned and sanitized. Cutting board may need to be replaced in the near future due to deep cuts and crevices that may harbor bacteria.
- Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
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12/11/2014 | 76 |
- All foods in the cold hold unit were ~50F degrees. All potentially hazardous foods must be kept at 41F degrees or below to prevent bacterial growth. Temperature for unit was decreased.
- Observed raw fish being stored above rice and vegetables in the refrigerator. Ensure all raw animal products, including eggs, are stored below ready to eat foods. All foods must be covered as well.
- Did not observe date labels. All potentially hazardous foods kept longer than 24 hours must have a use by date label of 7 days, the date prepared counting as day 1.
- Shelving near freezers need to be cleaned of food debris and inside of ice machine needs to be cleaned. All food contact surfaces need to be clean to sight and touch.
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08/27/2014 | 84 |
- Observed a bottle and food debris in the kitchen hand sink. The hand sink may only be used for hand washing, items may not be stored or dumped in the hand sinks to prevent any contamination.
- Observed a large box of onions with a great amount of mold on most of them. Ensure that all foods are discarded when they are no longer in sound condition and not safe to consume.
- Observed an employee cutting onion and cilantro with bare hands. Ensure a barrier is in place when handling ready to eat foods such as gloves. If bare hands are used when handling ready to eat foods a documentation must be maintained at the food establishment explaining that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards: 1) double handwashing; 2) nail brushes; 3) a hand sanitizer after handwashing; 4) incentive programs that assist or encourage food employees not to work when they are ill.
- Potentially hazardous foods were not covered in the refrigerators. Ensure that all potentially hazardous foods that have been prepared/cooked have a covering such as a lid/plastic wrap/foil to help prevent any contamination from other foods.
- Foods did not have date labels. Ensure that all potentially hazardous foods that have been prepare/cooked and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- Hand sink in the kitchen and beverage are did not have paper towels at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times for proper hand washing.
- Observed several baby roaches along the wall near the kitchen hand sink as well as a couple adult roaches on the floor in the kitchen. Ensure all measures are taken to reduce the presence of roaches in the establishment.
- Observed rodent droppings along the window seal behind the cups in the beverage area. Ensure all measures are taken to reduce the presence of rodents in the establishment.
- Observed 2 cans of Raid insect spray on the back storage shelf. Raid spray is intended for home use only and is not for the use inside food establishment. Ensure that only commercial/restaurant grade chemicals are used.
- Observed the 3 compartment sink with soapy water in the middle compartment and sanitizer in the 3rd with a chlorine concentration below 50ppm. Ensure the 3 compartment sink is set up with hot soapy water in the 1st compartment, rinse water in the middle and the sanitizer in the 3rd with a concentration of 50-100ppm.
- Observed a large pan with grease along the inside and on the handles as well as pans on the storage rack with food debris still on them. Ensure all wares are properly washed and sanitized before being stored or reused.
- Establishment did not have the most current inspection report or food permit in public view. Ensure that both are current and in public view.
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04/16/2014 | 59 |
- Observed raw meat being stored directly next to sliced cheese in refrigerator with blood pooling on top of plastic wrap covering cheese. Ensure that raw meat is always stored below and away from ready to eat foods to prevent cross contamination. Also, observed uncovered foods in refrigerators. Ensure to have protective coverings on all foods to prevent contamination.
- Did not see any date labels on potentially hazardous foods in refrigerators. Ensure that all potentially hazardous foods that are cooked and kept longer than 24 hours have a use by date label of 7 days, the date prepared counting as day 1.
- Hand sink in kitchen and in employee restroom did not have paper towels. Ensure that every hand sink is supplied with soap and paper towels for proper hand washing.
- Observed several items that had food debris stuck on them, as well as a colander with droppings stuck on it in the boxes next to 2 compartment sink. Ensure to properly wash and sanitize all items before storing to prevent attracting rodents/insects.
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12/16/2013 | 86 |
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