- OBSERVED RAW SHELLED EGGS SITTING IN METAL PAN NEAR STOVE, WITHOUT PROPER COLD HOLDING. OBSERVED SHREDDED CHEESE AND DICED TOMATOES IN COLD HOLD UNIT, THAT WERE READING AT 55 DEGREES F. ENSURE THAT ALL FOODS OUT FOR COLD HOLD SHOULD READ AT 41 DEGREES F AND BELOW. EXPLAINED THAT FOODS CAN BE STORED ON ICE AS WELL TO ENSURE PROPER COLD HOLD TEMPERAATURES.
- OBSERVED OPEN PACKET OF HALLS COUGH DROPS WHERE RAW MEAT IS CUT, AND NEAR FOOD ITEMS. OBSERVED BITTEN DONUT IN NON WORKING UNIT WHERE SINGLE SERVICE ITEMS ARE STORED. ENSURE THAT ALL PERSONAL FOODS, DRINKS, AND ITEMS ARE STORED IN AN AREA DESIGNATED FOR PERSONAL USE, AND SHOUDL BE SOTRED AWAY FROM FOOD AND FOOD CONTACT/PREPARATION SURFACES.
- COVERED BOWL OF RAW MEAT WAS BEING STORED IN REFRIGERATOR, ABOVE HALF COVERED CONTAINER OF COOKED OATMEAL. ENSURE THAT ALL RAW PRODUCTS ARE STORED BELOW OR AWAY ANY READY TO EAT FOODS
- HOT WATER AT HAND SINK IS NOT WORKING. PLIERS ARE ON NOZZLE THAT WAS BROKEN, AND A VERY SMALL STREAM OF HOT WATER APPEARS TO COME OUT. ENSURE THAT HOT WATER IS FULLY ACCESSIBLE FOR PROPER HAND WASHING.
- COLD HOLD UNIT IS STILL NOT WORKING (AS STATED IN PREVIOUS INSPECTIONS UNIT IS NOT PROPERLY COOLING) ACCUMULATED ICE IS OBSERVED IN BACK AREA NEAR VENT. UNIT IS NOT FUNCTIONING AND COLD HOLD FOODS ARE BEING STORED ON TOP AREA. ENSURE THAT IF UNIT IS TO BE USED, THAT IT IS PROPERLY MAINTENANCES IN ORDER TO ALLOW PROPER AIR FLOW AND COOLING. IF UNIT IS NOT TO BE USED, IT SHOULD BE REMOVED FROM KITCHEN.
- UNABLE TO PROPERLY USE HAND SINK, DUE TO NOT HOT WATER BEING AVAILABLE.
- SANITIZING BUCKET FOR CLOTH TOWELS READ NO BLEACH. ENSURE THAT WHEN BLEACH IS USED FOR SANITIZING, THAT SOLUTIONS ARE MAINTAINED AT 50-100PPM
- CERTIFIED FOOD MANAGER WAS NOT PRESENT AT ESTABLISHMENT. IF CERTIFIED FOOD MANAGER IS NOT PRESENT AT TIME OF 1ST REINSPECTION, WITH CERTIFICATION, A 2ND REINSPECTION WILL OCCUR.
- THIN PROBE THERMOMETER SHOULD BE AVAILABLE TO PROPERLY CHECK TEMPERATURES OF FOODS ON LINE.
- ICE MACHINE SHOULD BE CLEANED TO REMOVE RUST ON EDGES ON INSIDE PANEL, AND GASKETS SHOULD BE REPAIRED TO PREVENT FOREIGN OBJECTS FROM CONTAMINATING FOOD AND DRINKS.
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01/13/2016 | 65 |
- Observed chile rellenos, cheese enchiladas being stored on plates above other dishware at hot hold to not hold proper hot hold temperatues. Ensure that if foods are to be held under hot hold conditions, that they are maintained at 135 degrees F and above.
- Observed prepared refried beans in refrigerator to not have proper date marking labels. 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.
- Cold hold refrigeration unit is not at proper temperature. Unit reads at 55 degrees F. Please have unit serviced to ensure it is able to hold foods at 41 degrees F and below.
- Observed bottle of windex being stored above unit where singler service items (paper bags, etc) are stored. Ensure to store all toxics away from food or food preparation surfaces.
- Owner states he went to Class for certification, but that he failed, and no one notified him until later. He stated that he has made several attempts to contact company and have issue corrected, but that no one responds. Please ensure a certified food manager is present during operations to avoid a citation. Issue has been addressed since establishment opened.
- ---Ice machine panel (door) should be cleaned thoroughly to remove debris. ---Ensure to clean refrigeration units to remove debris along gaskets and shelving. ---Ensure to store all clean dishware and utensils in clean bins. ----Ensure that cloth towels used for wiping surfaces, are stored in sanitizer immediately when not in use.
- Permit and most current inspection report are to be posted in public view. Not able to be found by inspector during today's inspection.
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09/24/2015 | 76 |
- All ready to eat prepared or cooked foods stored overnight in cooler must be properly date marked. First date is the day the food is prepared and the second date is 7 days later. If not used within this date range, the food is to be thrown out.
- Owner/Operator needs to retake class and test to receive certification. One manager or employee needs to have current certified food manager training at all times of operation
- A prep knife was observed in clean utensil rack located next to prep counter with old food debris.
- Common towel being used by prep employee was not being stored in a sanitizing solution at time of inspection
- Most recent San Antonio Health Department inspection report must be posted in public view at all times of operation.
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05/28/2015 | 87 |
- Observed employee multitasking then continue to cut ready to eat produce. Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed shredded lettuce and pico de gallo that were not in sound condition. Ensure that all produce that is to be used for preparation of food for cusomers, is in sound condition.
- Observed diced potatoes that were stored in water, in non working cold hold unit, to be spoiled and have small fruit flies in them.
- observed employee handling ready to eat foods with bare hands. Explained to employee how proper hand washing procedures should be conducted. 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 menudo in walk in cooler that was prepared on Sunday (2 days prior) to not have proper date marking labels. 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.
- Cold hold unit is not properly working. Manager is aware of situation. All food items normally stored in unit, are being stored on ice at this time.
- Observed cloth towels being used for multi purposes to not be stored in sanitizing solution. If bleach water is to be used as sanitizer, ensure that concentration of solution is between 50-100ppm.
- Certified Food Manager not present at time of inspection. A certification has not been obtained for this establishment. Will provide a list of sites where certification can be obtained, again to establishment. A follow up will occur in 15 days to ensure issue is corrected. 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.
- Plastic bins where clean dishware and utensils are stored, were dirty and full of debris. Ensure that all surfaces where clean utensils and dishware, are stored are kept clean and free of debris.
- Observed employee eating and drinking in dining area but then proceeded to serve customers from waitress station without washing hands. Ensure to wash hands properly when tasks are switched to prevent contamination.
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01/06/2015 | 72 |
- Items and utensils were being stored in hand sink. Ensure hand sink is only used for hand washing procedures.
- Observed raw bacon and raw Jimmy Dean sausage being stored above salsas, diced potatoes, shredded cheese, etc. Ensure that all raw products are stored below and away from ready to eat foods to prevent cross contamination.
- Ensure all foods stored in refrigeratin units are properly and thoroughly covered to prevent cross contamination.
- Observed cooked pinto beans and picadillo being stored in refrigerator that were prepared two days prior, without proper date marking labels. 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.
- Cold hold unit was not holding proper cold hold temperatures. Thermometer in unit, and inspector's thermometer read at 50 degrees. Ensure cold hold unit is able to hold food at 41 degrees and below.
- Hand sink was not supplied with paper towels at beginning of inspection. Corrected on site.
- Observed a fly in sausage being stored in cold hold unit. Observed a live roach near hand sink. Store manager stated establishment was last serviced on 7/21/2014
- Observed container with bleached water to not read any bleach concentration. Ensure that sanitizing solutions (bleached water) is read at 50-100 ppm. Chlorine test strips should be available for use.
- A certified food manager must be present and certificates posted in view, during all hours of operation. Establishment will have 30 days to obtain a certification, at which time inspector will ask for proof of certificates obtained. 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.
- Grocery bags were being used to store tortillas. Ensure that any foods are stored in food grade bags only.
- Observed clean utensils being stored in containers that had debris buildup. Ensure that all surfaces where food and clean dishware,etc are being stored, are cleaned frequently to ensure and prevent contamination.
- Observed bag of shredded cheese being stored in dirty contaainer with raw pork sausage, container was dirty with blood debris from sausage. Ensrue all surfaces where food and utensils/dishware are stored at kept cleaned and sanitized.
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07/29/2014 | 70 |
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