| No violation noted during this evaluation. | 03/03/2016 | 100 |
- An employee was filling up a bucket with water from the hand sink. Hand sinks are for hand washing only. Affix a sign above the hand sink that states the sink is for hand washing only.
- Raw chicken was kept above an open pot of carne guisada. Raw meat and eggs must be stored below and away from ready to eat foods. All foods kept in the fridge must be covered once they reach 41°F.
- The menudo, which is made twice a week, did not have a discard date. All cooked food stored in a cooler for more than 24 hours must have a discard date indicating 7 days from when it was prepared.
- The plastic handle of one of the fryer baskets is cracked and deteriorating. Surfaces of utensils must be smooth and easily cleanable.
- Meat in the refrigerator was kept in grocery bags. All food must be kept in food grade containers.
- The immersion salsa blender was kept by wedging the end of it between pipes and the wall. Food contact surfaces must be kept in a clean dry place.
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10/14/2015 | 85 |
| No violation noted during this evaluation. | 06/30/2015 | 100 |
- §229.163(n) Eating, drinking, or using tobacco. (1) Except as specified in paragraph (2) of this subsection, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. A water bottle was placed on the cutting board used for cutting potatoes.
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10/03/2014 | 96 |
- 229.163 (h) (5) handling soiled equip. Observed wait staff pick up dirty dishes from tables and wipe down with sanitizer. Then went and used hand sanitizer.
- §229.170 (i) Handwashing. Handwash facilities shall include an insulated container with a spigot that can be turned on to allow potable, clean, warm water to flow; a wastewater container; soap; disposable towels; and a waste receptacle. Handwash facilities are not required if the only food items offered are commercially prepackaged foods that are dispensed in their original containers. Observed wait staff pick up dirty dishes from tables and wipe down with sanitizer. Then went and used hand sanitizer. Hand washing facility must be fully accessible at all times for employee use. There can be no barriers and this sink must be used for hand washing only. ----- Establishment may propose an alternative method to working with out a hand sink in the wait staff area. This proposal will omit the need of a hand sink in the wait staff area. The proposal is to be in a letter form addressed to Stephen J. Barscewski. At any time if the guidelines of the method is not being followed then the method will be voided and a hand sink must be installed. Stephen J. Barscewski, R.S. Sanitarian Services Manager Food & Environmental Health Section San Antonio Metropolitan Health District 332 W. Commerce Suite 202 San Antonio, Texas 78205
- Observed spray bottles with out label. Label spray bottles with common name of toxic material.
- Observed expired certified food manager certificate. Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Observed reusable containers not in good repair.
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05/01/2014 | 84 |
- Observed employee assebling tacos with out gloves. No bare hand contact documentation is maintained. Utilize gloves or have bare hand contact documentation and utilize safe guards.
- §229.170 (i) Handwashing. Handwash facilities shall include an insulated container with a spigot that can be turned on to allow potable, clean, warm water to flow; a wastewater container; soap; disposable towels; and a waste receptacle. Handwash facilities are not required if the only food items offered are commercially prepackaged foods that are dispensed in their original containers. Wait staff picks up dirty dishes and then pours customer drinks and serves plates to customers hand washing sink is not accessible to them. Hand washing facility must be fully accessible at all times for employee use. There can be no barriers and this sink must be used for hand washing only.
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10/24/2013 | 93 |
| No violation noted during this evaluation. | 06/06/2013 | 100 |
- PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified. PHF must be cooled from 135?F to 70?F within 2 hrs.
- Date mark refrigerated, ready-to-eat & Potentially hazardous foods, that will be kept as left overs greater than 24 hours. Need a HACCP Plan for cooling down food items.
- Need reviewing on cooling down, hot holing & cold holding tempertures.
- Provide thermometers in all coolers. Cooking without a temperature measuring device.
- Do not use or reuse any single use bulk food containers. Unapproved containers used for food storage or service. Discard and or replace unsafe equipment.
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10/20/2011 | 77 |
| No violation noted during this evaluation. | 03/18/2009 | 100 |
| No violation noted during this evaluation. | 06/26/2008 | 83 |
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