- At time of inspection, certified food manager was working at another location. Ensure at least one person at this establishment is food manager certified and present during all hours of operation. Provide copy of certificate. Citation may occur.
- Observed several items in hand sink; raw piece of marinated chicken skin, bag of laundry dergent, bottle caps, and other items. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes at all times.
- All sliding doors to raw meat display cooler, are soiled with meat residue. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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01/12/2016 | 90 |
- Observed bag of detergent inside hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Hand sink provided in kitchen but is blocked with objects and employees cannot have access to it. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
- At time of inspection, hand sink was missing paper towels. Ensure hand sink is provided with soap and paper towels at all times.
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09/03/2015 | 90 |
| No violation noted during this evaluation. | 05/20/2015 | 100 |
- At time of inspection, water was not running at required temperature of 110F.
- Observed bucket inside hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- At time of inspection, certified food manager was working at another location. Ensure at least one person at this establishment is food manager certified and present during all hours of operation. Provide copy of certificate. Citation may occur.
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05/19/2015 | 89 |
- At time of inspection, hand sink in back was missing paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- Tortilla packs are still missing labels. Ensure all product is properly labeled; from an approved source. Remove all unmarked product from shelves.
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01/15/2015 | 93 |
- Observed containers of soap placed on hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only, at all times.
- Mini taco tortillas and flour tortillas are missing approved source labels. Ensure all product sold is labeled at all times; approved source required.
- Observed opened bag of fish in freezer stored directly on top of frozen beef. Ensure all poultry, seafood, and beef is stored separately; not touching with different meats.
- Leftover barbacoa stored in walk in cooler from Saturday is not labeled with a use by date. Ensure all ready to eat food stored longer than 24 hours, has a use by date marked at all times. Use by date not to exceed 7 days from initial prep date. (employee states leftover barbacoa is taken to Culebra Meat Market off Fresno and Blanco rd).
- Hand sink next to three compartment sink is missing soap and paper towels. Hand sink in restroom is missing soap. Ensure hand sinks are ALWAYS equipped with soap and paper towels.
- Metal containers used on weekends to hold barbacoa hot, have grease build up and are not cleaned thorougly before closing. Inside of display coolers for meat have chunks of meat debris. Ensure all food contact surfaces are maintained clean to sight and touch at all times. Ensure all food prep materials are thoroughly washed and are clean to sight and touch before closing for the night.
- Certified food manager was not present at time of inspection. Ensure at least one person at this establishment is food manager certified and present during ALL hours of operation.
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10/20/2014 | 75 |
- Observed gallon of cleaning solution along with a plastic spoon in hand sink. Discontinue to store items in hand sink. Hand sinks are to be used for hand washing purposes only, at all times.
- Flour tortilla packages are missing labels. Ensure all items for individual sale, have proper labels and are from an approved source.
- Hand sink next to three compartment sink is missing both soap and paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- At time of inspection, Certified Food Manager was not available. Ensure at least one person at this establishment is food manager certified and present during all business hours; provide certificate.
- Sliding doors to coolers that store raw meat on display are soiled with raw meat. Cutting board is also dirty. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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06/12/2014 | 83 |
- Containers in walk in cooler with raw meat are not covered. Ensure all containers in storing food have a protective cover at all times.
- Hand sink next to three compartment sink is missing soap and paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- Ensure at least one person at this establishment is food manager certified and present during all business hours; provide certificate.
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12/03/2013 | 90 |
- 229.163 (h) (6) wash as needed.
- 229.167 (p) (5) improper use of sinks. Handsink has numerous items stored inside sink. Sink is for handwashing only.
- Label information is missing list of ingredients in proper order including a declaration of other additives.
- 229.164 (f) (2) (A) (ii) (I) separation of meats.
- 229.164 (o) (7) (A) consume by date (prepared). Cooked re-refrigerated food inside Walk-In Cooler needs expiration date labeling.
- 229.164 (o) (7) (C) lunch meat - deli.
- 229.167 (e) (3) (A) no towels. Need towels at handwashing sink at meat service / deli area.
- 229.168 (d) (2) (A) (i) use toxics according to label. Chlorine/bleach solution being used to clean and sanitize food equipment and or cooler shelving needs to be at 50-100ppm bleach. ie. Bleach at greater than 100ppm at time of inspection.
- #22-Certified Food Manager not on premise at start of inspection. Establishment needs one person per shift to have Food Manager certification.
- Ch 13, Art II, section 13-26 Display permit. Need to display current Food Establishment license in place of expired license.
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06/25/2013 | 68 |
- 229.166 (i) (1) (B) HWS improper use. Observed handsink in meat area with a bag of soap being stored in in. Ensure the handsink is not used for storing items and is used for handwashing only. Corrected on site
- Observed a styrofoam container of cake stored on counter in meat area, bag of chips stored on rack of clean wares, and can Coke stored open in the meat case. Ensure all personal beverages and food are stored in a separate area away from food prep area and storage for wares. Personal beverages should also be stored with a lid and straw. Corrected on Site
- Observed dented cans stored on shelves for sale. Ensure cans are routinely checked for dents and dented items are removed from shelves.
- Observed raw chicken stored on cardboard box in raw meat juice in walk in cooler. Ensure raw chicken is stored in a protective covering. *4 pieces of raw chicken were voluntarily discarded
- 229.164 (f) (2) (A) (iv) not covered. Observed several ready to eat deli meats and cheese stored without a protective covering in the deli case. Ensure products are stored with a protective covering. Corrected on site
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw chorizo stored next to ready to eat hot dog franks in the walk in cooler and raw shelled eggs stored on shelf above milk in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat food items. Corrected on site.
- 229.164 (o) (7) (B) consume by date (pkgd). Observed several deli meats and cheese stored in deli case without a date label to show the "use by" date. Ensure the deli meats and cheeses are stored with a date label to show the USE BY date. The USE BY date should not exceed 7 days from the day the package is opened and the open date will count as day 1.
- 229.166 (g) (4) (B)backflow preventer. Observed a hose faucet under the 3 compartment sink without a back flow prevention device. Ensure a back flow prevention device is obtained and put on hose faucet.
- 229.167 (e) (3) (A) no towels. Observed handsink in meat area without paper towels. Ensure handsinks are equipped with paper towels at all times. Corrected on site
- 229.168 (c) (1) toxics stored. Observed WD40 stored on top of microwave, dish soap stored in bucket with salt and hot sauce, and windex stored on rack with clean wares. Ensure all toxic items are stored seperately from food prep areas, food items, food/ware storage. Corrected on site
- 229.165 (f) (12) (B)integral thermomter. Did not observe a thermometer located in the walk in cooler. Employee also could not find a thermometer in the walk in cooler. Ensure there is a thermometer located inside the walk in cooler.
- Observed knives stored in between meat prep table and wall. Wall is soiled with meat debris. Ensure knives are stored on a clean, non-absorbant, durable surface or container.
- Did not observe the most recent routine inspection report posted in customer view. Ensure the most recent routine inspection report is posted in customer view.
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11/05/2012 | 65 |
- At hot hold unit near register, several pieces of carnitas were temped between 121-131 degrees F and had been out since 10am. Ensure all potentially hazardous food is kept at 135 degrees F or above. Pieces that were off temperature were discarded and denatured
- Observed several blocks of cheese stored in deli unit without a protective covereing. Ensure all cheese is stored in a protective covereing, such as a food grade plastic bag, foil, etc.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed ready to eat food (watermelon, oranges, and potatoes) stored next to boxes of raw meat. Ensure all ready to eat food, such as produce, is stored away from and above raw animal products.
- Observed raw meat stored on cardboard boxes in freezer, raw chicken stored on cardboard box in walk in cooler, and raw chicken stored on cardboard box sitting in raw animal juice in walk in cooler. Ensure raw meats are stored in a protective covering.
- 229.164 (o) (7) (B) consume by date (pkgd). Many deli meats/cheeses/hot dog franks were not date marked to show "use by" date. Ensure a date marking system for deli products is in place to indicate the "use by" date after 24hrs of the product being opened. The day the packages is open is day 1 and the use by date should not exceed 7 days. If packages of cheese/deli meats/hot dog franks are not date labeled at next inspection, a citation may be issued.
- 229.167 (e) (2) no soap. At time of inspection, handsink in meat/deli area did not have soap. Ensure all handsinks are equipped with soap at all times. Corrected on site
- Observed white cloths used for wiping counters/surfaces not being stored in a sanitizing solution. Ensure cloths that are used for wiping surfaces are stored in a sanitizing solution.
- Observed knives being stored in between the wall and utility pipe in meat cutting area, knife in walk in cooler was stored on top of cardboard box, tongs in walk in cooler were stored on rack that was soiled with food debris, and knives with food debris were stored in container with clean wares. Ensure knives are stored on a clean, durable, non absorbant surface and knives are clean to sight and touch. If knives are observed again being stored with food debris or not in/on a clean, durable, non absorbant surface at the next inspection, a citation may be issued.
- Observed meat cutting machines soiled with meat particles. Employee stated machines were cleaned when store opened (8am) and had not been cleaned since then. Ensure equipment/wares that are used throughout the day are cleaned at least every 4 hours.
- Observed outsides/handles/lids of bulk spice containers soiled with spice debris. Ensure containers are clean to sight and touch.
- At time of inspection, did not observe the most recent food routine inspection report posted in customer view. Ensure the most recent food routine report is posted in customer view.
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07/09/2012 | 75 |
- Large tray of cooked pork close to register in warming unit for customer self-service at 126 degrees F. **Ensure all hot hold is at 135 degrees F or above.
- Employees in are handling raw pork and other raw meat then without washing hands slice deli meat/cheese. Employee picked up boxes off the floor and then began to handle food for customers. **Ensure all employees handling food properly wash their hands between any task that may cause contamination to hands and between handling raw meat and ready to eat food.
- Employee had open personal food and drink on prep table between open pots of salsa; Employees (2 in butcher area) washed and rinsed their hands multiple times in the 3 compartment sink while handling raw meat. **Do not eat/drink or store open employee food on food prep surfaces or next to food being prepared for service.
- Various food items not from an approved source; packaged candied fruit was individually plastic wrapped/candy apples (no invoice could be provided), establishment does not have a manufacturer's license to packaged food for customer self-service as observed powdered shrimp, dried shrimp, raisins, shredded coconut and other items labeled with establishment contact info., no copy of state manufacturer's license could be provided for packaged tortillas out for customer self-service labeled "La Condesa Bakery" [products from bakery and candied product red tagged]. **All packaged product out for customer self-service must be from an approved source.
- Different types of raw meats in meat cases are in containers physically touching and bloody plastic wrap from several raw meats are touching including chorizo wrap touching the bin with cheese, raw bacon is stored next to precooked sausage/deli meat, several meats are totally/partially unwrapped in freezer randomly thrown, deli meat is stored between raw pork/other meats inside of meat tray grinder, raw beef blood dripping into chicken drumsticks stored underneath butcher table, raw pork leg stored on floor, blood from use of spice containers in butcher area is place back into bulk spice containers at room temperature. **Do not store raw meats above/next to other raw meats or ready-to-eat food.
- Many deli meats/cheeses/hot dog franks were not date marked/no date marking system put in place to show "use by" date, employees did not know how long deli meats/cheese had been in meat case. **Provide a date marking system for deli products to indicate the "use by" date after 24hrs of the product being opened.
- Hot holding unit with cooked pork in front area was not maintaining food at proper temperature (external digital thermometer showed the unit was at 136 degrees F.). **Repair unit to hold product at 135 degrees or above.
- No paper towels at handsink in back area. **Provide paper towels or other approved hand drying device.
- Bottles of Windex were stored directly next to butcher paper, on meat case, and directly next to clean wares. **Do not store toxic chemicals next to food or other items needing protection.
- No certified food manager present. **A certified food manager must be on duty and have city proof of certification onsite (citation will be issued).
- Handsink basin is leaking ontop floor in back area and much standing wastewaster is present. **Repair leak at handsink.
- Knives have been used since this morning and are still being used as stated employee, utensils in tray under deli slicer are visibly soiled with dried food debris, employee took bloody knife from meat slicer and tossed it in with tray of utenils just mentioned, bulk food containers were covered in accumulation of food debris, knives were stored between tables and wall, and wares on metal cart in fry area are all visibly soiled. **All food contact surfaces shall be stored clean to sight and touch and stored on a sanitary surface, not between walls.
- No current routine inspection report posted. **Post most current inspection report.
- No thermometer for employee use to check temperatures. **Obtain a thin-prob thermometer(s) for employees to check foods in process and hold.
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03/09/2012 | 51 |
- 229.164 (r) (1) (B) (iii) quantity of contents. Observed bags of chiles and seasoning on shelves without a net weight. Label information should include the net weight of the product.
- 229.164 (r) (1) (B) (ii) descending ingredients. Observed bags of chiles, corm tortillas, and seasoning without the ingredients listed on the package. 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.
- 229.164 (r) (1) (A) labeled properly. Observed corn tortillas on shelf without a label. Ensure product is labeled with the common name, net weight, ingredients, and manufacturer's informtion.
- 229.164 (a) - Honestly presented. Cans of white hominy, golden hominy,and pasta sauce were heavily dented. Bags of seasoning had holes in the packaging. Food that is unsafe, adultered or not honestly presented shall be reconditioned with approved procedures or discarded.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Observed raw brisket stored directly on unsanitary shelf in freezer, pork skin sotred directly on unsanitary shelf in freezer, and raw chicken stored directly on cardboard box in walk in cooler. Meats were not protected or covered. Ensure raw meat is covered and stored in a clean and sanitary location.
- Observed rubber band in the seasoning. Ensure ready to eat products are not contaminated by rubber bands.
- Observed 2 jars of mayonaise sitting out on counter after being opened. Ensure food that must be refrigerated after opening is kept at 41 degrees F or below.
- 229.164 (f) (2) (A) (iv) not covered. Observed raw meat sitting in blood/juices and uncovered or protected. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Observed 2 pans of prepared brisket in walk in cooler without date labels. Ensure that prepared food that is kept for more than 24 hours is labeled with a consume by date that does not exceed 7 days from preparation.
- 229.165 (h) (2)thermometer available. Cooler for meats at the counter do not have thermometers and the electronic thermometers read "error". Provide working thermometers in cooler.
- 229.165 (b) (1) (A)non absorbent. Wooden paddle is used to stir marinade in walk in cooler and has absorbed juices. Ensure utensil is non-absorbant, durable, and easil cleanable.
- 229.165 (m) (1) (A)not clean. Obeserved strainer for chicharons caked with food debris. Employee began to wash piece of eqiupment as we were inspecting. Ensure all food contact equipment is clean to sight and touch.
- Observed single use containers being used as scoops for seasoning. Observed handle of scoop touching raw chicken. Ensure food grade scoops are used for seasoning and that handles are stored above the food.
- Observed knife being stored between the wall and cutting board/table. Ensure that food contact utensils are stored in a clean and sanitized location.
- Bananas at front counter are being stored in a wicker basket. Ensure ready to eat food is stored in a clean, sanitized, durable, easily cleanable, and nonabosrbant container.
- Observed container for tongs dirty with debris. Ensure utensils for ready to eat food is stored in a clean and sanitized location.
- Meat in freezer found with freezer burn. Ensure meat is in good condition.
- 229.164 (f) (2) (A) (iv) not covered. Observed cooked ham sitting in cooler without wrapping/packaging. Ensure ready to eat foods are protected and stored in a container or wrapper.
- There is only 1 certified food manager, but he was not at the esatablishment. Ensure there is at least 1 certified food manager during hours of operation.
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12/05/2011 | 75 |
- Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled.
- Employee found drinking from an open cup while in the food service line. Meat cutters wearing jewelry on wrists is not allowed. Mop water disposed of in floor drain.
- Label missing quantity of contents on grab-n-go type of spices (coconut,chile).Label all foods stored in bulk food containers or spray head bottles.
- Not using separate equipment for each type of raw animal food.
- Hand washing facility is blocked.
- Hand wash station has no paper towels.
- Store all first aid supplies (isoproyl alcohol)in a kit away from food areas.
- Walk in cooler without a permanently affixed thermometer. Reach in cooler display case missing thermometer.
- In use utensils dirty--ready to eat utencils for pickled foods and carnitas are dirty. Equipment used in storing food inside reach-in cooling units not properly cleaned. Store knives properly. Repair the walk in cooler doors so that the doors close properly.
- Meats that have freezer burn may not be sold for consumption.
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02/22/2010 | 65 |
| No violation noted during this evaluation. | 04/13/2009 | 52 |
Restaurant representatives - add corrected or new information about Culebra Meat Market #15, 2424 Guadalupe St, San Antonio, TX »