- Observed personal beverage on prep table where food was being prepared. Ensure that all personal beverages are stored in a cup with a lid and a straw. Ensure to store personal items in an area away from food and food contact surfaces.
- Observed employees handling ready to eat foods with bare hands. Ensure that all ready to eat foods are handled properly with a barrier, if gloves are not to be worn. If bare hands are to be used. Follow proper bare hand contact procedures.
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01/11/2016 | 92 |
- 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.
- Observed food that was cooling on racks, to have condensation dripping off of containers, onto racks, and into foods. Please ensure to properly store foods when storing to ensure they are not contaminated. Ensure to cover all foods stored in refrigeration units (i.e. shredded cheese)
- Tubing for chlorine sanitizer had fallen out, so machine was not properly sanitizing. Issue was corrected on spot by owners.
- All refrigeration gaskets should be cleaned and maintained to be free of food debris.
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09/23/2015 | 86 |
- Observed caldo that had been cooling for 3 hours but was still reading at 80 degrees F. Explained proper cooling procedure that should be followed to owner. Explained that at time of follow up, inspector will ask for procedures that are being followed. It is recommended that employees and owner keep a log to determine and check that food is being properly cooled following all time and temperature restrictions. Inspector also observed that establishment's thermometer was not properly calibrated. Owner obtained new thermometer on the spot. Observed menudo and nopales that were prepared 3 days prior to read at improper cold hold temperautres of 53 degrees F and 55 degrees F, respectively. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed several personal beverages being stored on and next to food and food contact surfaces. Ensure that all personal items are stored in a cup with a lid and a straw, and that all personal items are stored in an area away from food and food contact surfaces in order to prevent cross contamination.
- Observed raw meat being cut on prep table, next to small container of whole tomatoes. Ensure that all raw products are stored away from any ready to eat foods that are to be used.
- Observed prepared food that has been stored more than 24 hours, to have improper date marking labels. Labels should have expiration date of 7 days, with preparation day counting as day 1.
- Cup with water was blocking cold hold handle at hand sink, and large trash can was blocking hand sink. Ensure that hand sink is only used for hand washing and that no item is able to block hand sink. Hand sink should be easily accessible to employees at all times.
- Thermometer provided for use of employees was not properly calibrated. Explained to owners how to properly check for calibration of thermometers.
- Observed pan of masa balls being stored on top of trash can, then covered with trash bag, and placed inside refrigerator. Observed refrigeration units to have food debris alone racks, Observed food being stored on floor. Ensure that all surfaces where food is prepared and stored are maintained clean and free of food debris.
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05/11/2015 | 74 |
- Observed container of menudo that read at 60 degrees F. All other foods stored in refrigeration unit read at proper temperatures. Refrigeration unit was working properly. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed several personal beverages being stored around cold hold unit and on prep areas. . Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- 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. Hand washing procedures should be followed every time when handling ready to eat foods.
- Observed breads being stored in grocery bags. Ensure to store all foods in food grade items.
- Ensure to clean refrigeration units to prevent contaminatiof foods.
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12/16/2014 | 84 |
- Observed carne guisada, which manager stated had been cooked at 7:00am, to read at 97 degrees F at 9:00 am. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed pico de gallo, raw shelled eggs, being stored next to stove to not be held at proper temperatures of 41 degrees and below. Ensure all food to be held under cold hold temperatures is maintained at proper temperatures of 41 degrees F and below.
- Observed many personal beverages (either stored in bottles, cups with lid, cups without lid, etc) to be on food prep tables, clean dishware, in refrigeration units, above microwaves, on prep table where tortillas are made. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages 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 personal foods being stored on food prep areas and on clean dishware. Ensure that all personal items are stored in an area designated for personal items, away from food and food contact surfaces.
- Observed many cracked eggs being stored with raw shelled eggs in sound condition in refrigerator. Ensure that all food is in good condition in order to prevent any cross contamination.
- Observed prepared food from 3/5/14 being stored in refrigerator. . If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Did not observe sanitation of dishware being performed. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Observed microwave to have heavy food debris buildup. Ensure to clean all food contact surface areas and equipment, as frequently as needed in order to prevent cross contamination.
- Observed cloth towels hanging from waist of waitresses. Ensure that cloth towels, when used for surface wiping down, are stored in sanitizing solutions of bleached water reading between 50-100ppm, immediately after use to prevent bacterial growth and contamination.
- Observed barbacoa, rice, masa, tortillas being stored in grocery bags. Ensure that foods are only stored in food grade items/bags/containers.
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03/07/2014 | 72 |
- Observed raw shelled eggs, diced tomatoes, raw beef fajitas, raw chicken, raw pork chops at improper temperatures. Ensure all cold hold foods are stored at 41 degrees and below.
- Observed employees wiping hands on apron and then proceed to handle ready to eat foods such as tortillas, lettuce. Ensure to wash hands as frequently as necessary and as often as tasks are switched (i.e. in between preparing foods, cooking, and wiping down surfaces)
- Observed employees handling raedy to eat foods, without washing hands properly as stated on proper hand documentation. Ensure that proper hand documentation is followed and signatures are obtained on documentation. Ensure employees are following guidelines to handle ready to eat foods such as (tortillas, tomatoes, lettuce, etc)
- Observed prepared foods being stored in cold hold units without date markings of expiration dates of 7 days, with preparation day counting as day 1.
- Observed cold hold unit, refrigeration units reading at 55 degrees. Ensure that all refrigeration units are able to maintain proper cold hold temperatures of 41 degrees and below.
- Observed hand sink in kitchen area to not be easily accessbile and blocked with trash can. Ensure hand sink is easily accessible at all times of operation for easy access for proper hand washing.
- Observed drink in hand sink, as well as a spoon in sink. Ensure hand sink is only used for hand washing procedures.
- Observed blue racks where clean dishes are stored after being washed, to be dirty. Ensure that all surfaces where clean dish wares are to be stored, are kept clean and regularly sanitized to prevent cross contamination.
- Observed several utensils to be in bad repair. Ensure all utensils and dishware used for food preparation and service are kept in good repair and are kept clean and properly sanitized for use.
- Observed cloth towels stored throughout preparation tables. Ensure that if towels are to be used for wiping down of areas, that they are stored in sanitizing solution immediately after use and are switched out with new sanitizing solutions in order to prevent cross contamination and proper sanitizing concentrations.
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10/31/2013 | 70 |
- Raw shelled eggs sitting in pan of warm water by stove. 229.164 (o) (4) (D) Raw Shell Eggs. All cold food items must be kept at 41F degrees or less.
- Potatoes in plastic tub underneath prep table were at 90.5F degrees. All potentially hazardous cold food items must be kept at 41F degress or less.
- Refried beans in small metal container on a table next to stove were at 100.7F degrees. All hot food items must be kept at 135F degrees or greater.
- 29.163 (h) (7) raw to ready to eat. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including touching tortillas for breakfast tacos with barehands, cutting tops off peppers with bare hands. Food handlers should use clean equipment and utensils such as tongs or unwrapped single-service and single-use articles and when switching between working with raw food and working with ready-to-eat food. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Food handler used dirty towel to wipe prep table and then used same towel to wipe hands. Food handler then went back to cooking food and touching clean wares. Food handlers must wash hands between tasks or any activity that can cause crose contaminationl
- 229.166 (i) (1) (B) HWS improper use. Handwash station at beverage counter contained ice from drinks. Use this sink is for handwashing only.
- 229.164 (e) (1) (D) (ii)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, for control measures approved by the regulatory authority. Physical barriers must be used immediately. Bare hand documentation must included the establishments method and signatures of all employees. Documentation must also include what will happen to food items if the procedure is not followed.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Raw animal food stored with cooked ready-to-eat food. Raw meat stored next to and above ready to eat items such as cooked sausage. All raw animal foods must be stored below and away from cooked items.
- Condensation dripping on food items in reach in labeled Freezer. Manager states unit is not being used as a freezer but as a refrigerator. Unit is not holding temperature properly. Unit must be repaired/replaced to eliminate dripping condensation which can contaminate food items.
- Handwash station in kitchen did not have any paper towels. Handwash stations must have soap and papertowels at all times.
- Handwash station at beverage counter did not have soap or papertowels. All handwash stations must have soap and an approved method of drying hands at all times.
- Bucket with solution found in restaurant. Per server bucket contained bleach water and soap. Bucket was not labeled. Test strip showed solution concentration exceeded the 50-100ppm of chlorine. Less bleach should be used. Soap should not be mixed in with bleach and water.
- Manager had documentation from a Food Manager Course he attended in 2009 but did not have the City of San Antonio Food Manager certification. Must obtain a City of San Antonio Foor Manager's certificate.
- Sewage and wastewater leaking from underneath the 3 compartment sink. Sewage and waste water leaking from pipes at mop sink/grease trap area. Sewage floods kitchen floor when 3 compartment sink drains. All leaks must be repaired by a licensed plumber.
- Thermometers missing from reach ins. Thermometer in reach in labeled Freezer is broken. All refrigeration units and all freezers must have a thermometer that works properly.
- Food handlers did not have thermometers. All food handlers must have thermometers to ensure food items are being held at correct temperatures for food safety.
- Dishes that are stored clean are not clean. Dishes had visible filth and food debris on them. All food contact surfaces must be properly cleaned/sanitized.
- Ice machine has mold and grime on the inside of the lid and around the seal. Ice machine must be cleaned according to manaufacture's instructions. Ice machine must be cleaned/sanitized/air dried before additional use.
- Bulk food containers in store room were dirty. All containers containing food products such as sugar and flour must be clean/sanitized at all times.
- Handwash station in room that contains ice machine does not have papertowel or soap. All handwash stations must have soap and papertowels at all times.
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06/25/2013 | 56 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is allowing employees to use bare hand contact of ready to eat foods. Establishment must provide proper bare hand contact documentation.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over vegetables inside of cooler.
- 229.166 (g) (1) (A) HWS not provided. Must install handsink at drink station, and inside back room, where ice machine is located. Or remove door leading to back room, and only installing one handsink, at one of these two locations. Observed that at one point there was a handsink in back room, but was removed and never re-installed.
- 229.165 (h) (2)thermometer available. All coolers must have working thermometer.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave. Also inside of ice machine.
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11/28/2012 | 83 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper fitting cover.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If establishment is allowing food prep-persons, to perform bare hand contact of ready to eat food. Establishment must have proper documentation, regarding bare hand contact.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over cooked food items, or dairy foods, inside of RIC.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine, mildew growing on interior. Also, clean inside of microwaves.
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07/19/2012 | 79 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper fitting lid and straw. Found four different drinks in kitchen area, with no covers.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If establishment is allowing employees to use bare hands when handling cooked food items, establishment must provide proper bare hand documentation.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Do not store raw meats over dairy products inside cooler.
- 229.166 (g) (1) (A) HWS not provided. Establishment must install a handsink at drink station, and inside room where ice machine is located.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside of them.
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02/15/2012 | 82 |
- Frijoles in refrigeration unit found at 53F, prepared on 07/31/11. All foods must be cooled to 70F within 2 hours and 41F or below within 6 hours of the start of the cooling process. Establishment should use proper cooling methods. These include using an ice bath and stirring foods to cool thoroughly or using an ice wand.
- Sausage found next to grill on small table not in cold-hold. Potatoes for use being stored under grill, not being held cold or hot. All potentiall hazardous or prepared foods must be stored at 41F or below.
- No employees seen washing hands while inspector was at establishment. Employee seen cutting raw meats and then moving on to other tasks. Employee did not wash hands. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. The employee should wash hands and exposed portion of arms.
- Employee drink found sitting on cutting board and open employee drink found next to food storage. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Employees are washing hands in 3 compartment sink. Employees must wash hands at designated handwash sink.
- 1. Foods in refrigeration unit found with lids that did not correctly fit, or without lids. All foods in refrigeration units must have proper lids. 2. Knives found stored on unclean surface between cold hold unit lid and on unlcean rack. 3. Bowl found being used to dispense potatoes. Proper utensil must be used to dispense food so that no cross-contamination occurs.
- Foods in refrigeration unit (chicken guisada, other prepared foods) found without labels. All foods in refrigeration unit must be labeled with time and date to dispose of. This date may be no more than 7 days from the time and date prepared, with the preparation date being counted as day 1.
- No cold water provided to handwash sink.
- Employee medication found in refrigeration unit with food items. All employee medications must be stored away from food storage and preparation areas.
- 1. When handwash sink is turned on, wastewater backs up into establishment. Establishment must use licensed plumber to repair drain so that wastewater is not present in establishment. Inspector is suspending license until wastewater disposal is repaired. 2. Establishment must provide covered trash receptacle in women's restroom.
- All refrigeration and freezer units must be provided with interior food-grade shatterproof thermometers.
- 1. Refrigeration units found with blood and other food residue inside and on exterior. Refrigeration unit must be cleaned and sanitized. 2. Food preparation, storage and other utensils on clean wares rack found dirty with food particles. All utensils must be cleaned and sanitized. 3. Clean wares racks found dirty with grease, food and dust build-up. Clean wares racks must be cleaned and sanitized. 4. Pots found stored in mopsink room on top of grease trap and on shelves that are dirty. All food preparation equipment must be cleaned and sanitized and stored on clean surfaces. 5. Cutting boards in establishment are gouged and unclean. Cutting boards must be cleaned and free of all food particles. If cutting boards cannot be thoroughly cleaned they must be replaced.
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08/01/2011 | 58 |
- Eggs, meat being held on ice near grill are not at or under 41F. Cooler found near prep area does not have thermometer and food inside was at 51F. This cooler must be repaired before potentially hazardous foods can be kept inside. Potentially hazardous food should be kept at 41F or below.
- Employee seen switching tasks without washing hands. Employees seen handling raw meats and eggs and then touching ready to eat foods. Employee touched mouth and other parts of body and then touched food being prepared for customer service. Employees using barehand contact without washing hands, using fingernail brush or wearing gloves. Employees should follow preoper handwash procedures when switching tasks, after touching body or before preparing foods for customer consumption.
- All foods should be covered to prevent cross-contamination. Foods cooling seen sitting inside each other. Potatoes underneath grill were not covered and bowl is being used to scoop potatoes. Proper utensils should be used to dispense potatoes. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Cooking and preparation wares were found dirty with food particles and containers used to hold prepared food need to be cleaned and sanitized properly.
- Hand wash station has no paper towels.
- Bleach and other cleaning supplies are were stored next to food. Toxic chemicals must be stored away from food products.
- Shatterproof food grade refrigeration thermometers should be provided for all refrigeration units.
- Equipment used in storing food not cleaned. Rrfrigeration units, racks storing clean wares, preparation wares and utensils all need to be cleaned and sanitized. Cutting boards should be replaced so that they are clean and free of cracks and gouges.
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03/14/2011 | 75 |
- 229.164 (f) (2) (A) (iv) not covered. ALL FOOD, COOKED, COMMUTED, OR OTHERWISE MANIPULATED, SHALL BE STORED IN FOOD GRADE CONTAINERS WITH PROPER LIDS/COVERS
- Refrigerated, ready-to-eat food not properly marked with a use by date. STORED, COOKED FOOD ITEMS BEING STORED IN REFRIGERATING UNITS DISPLAY INCORRECT DATES OR ARE WITHOUT DATES
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. EXPIRED 10/31/2010.
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11/09/2010 | 89 |
- COOKED PHF BEING COOLED AT ROOM TEMPERATURE. TEMPTS NOT BEING TAKEN BEFORE PRODUCT MOVED INTO REFRIGERATORS
- DRYING OF HANDS AFTER HANDWASHING MUST BE ACCOMPLISHED USING DRY-AIR SYSTEM OR WITH DISPOSABLE TOWELS. NO SUCH ITEMS AVAILABLE
- ALL FOOD ITEMS PREPARED IN ADVANCE FOR SALE TO CUSTOMERS IN PACKAGED FORM MUST DISPLAY THE NAME, ADDRESS, AND PHONE NUMBER OF MANUFACTORER. *PASTRIES BEING SOLD AT COUNTER LACK SUCH LABELS*
- DOUBLE HANDWASHING TECHNIQUES NOT BEING UTILIZED AND NO EVIDENCE OF HAND SANITIZER PRESENT. BARE-HAND CONTACT OF READY TO EAT FOODS WITHOUT USE OF SINGLE SERVICE GLOVES EVIDENT
- ALL RAW AND COOKED/PREPARED FOODS SHALL BE STORED IN MANNERS TO PROTECT FROM CROSS CONTAMINATION FROM DIFFERENT FOODS OF HUMAN CONTACT. 1) EGGS BEING STORED ABOVE UNCOVERED SALSA, EVIDENCE OF BROKEN EGGS DRIPPING INTO SALSA 2) NO SEPERATION IN MEATS IN COOLER/FREEZERS; BEEF, CHICKEN,PORK, ALL MIXED. 3) UNCOVERED FOOD PRODUCTS IN REFRIGERATOR
- ALL COOKED/PREPARED/COMMUTED FOODS MUST DISPLAY DATE/DAY LABELS ON CONTAINERS. SEVERAL ITEMS WITHOUT DATE LABELS
- PAPER TOWELS MISSING AT HAND SINK
- HANDWASHING SINK DRAIN LINES LEAKING ONTO FLOOR. MUST BE REPAIRED IMMEDIATELY
- MISSING THEMOMETERS AT ALL REFRIGERATOR UNITS
- Most recent graded inspection report must be posted in customer view.
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05/10/2010 | 63 |
| No violation noted during this evaluation. | 07/23/2009 | 94 |
| No violation noted during this evaluation. | 03/24/2009 | 59 |
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