- Remove dented/damaged canned foods from shelves.
- Establishment must always have at least one person on duty with a Food Manager Certification.
- 229.166 (i) (5) (A)plumbing repairs. Repair drains leading to floor drain. Pipes do not lead directly to floor drain, they fall short. Water drains onto floor, and trickles towards floor drain.
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01/28/2016 | 90 |
- Establishment will need to minimize the presence of fruit flies around bulk packaged onions.
- Make sure to store small container of bleach in designated area(observed within walk in cooler stored next to container holding mojo spanish marinade). 229.168 (c) (1) toxics stored.
- 229.165 (m) (1) (A)not clean; Will need to clean interior of ice machine(mold growth starting within the upper interior); will also need to clean container holding various utensils(ladles, strainers); container dirty.
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05/27/2015 | 91 |
| No violation noted during this evaluation. | 10/06/2014 | 100 |
- Establishment must always have at least one person on duty with a Food Managers Certification.
- Ch 13, Art II, section 13-26 Display permit. Do not block inspection report, with other items placed directly infront of report. Report must always be visible to general public.
- 229.164 (r) (1) (A) labeled properly. All pre-packaged food items that are sold to public, and kept at front where customers are able to access for themselves. These items must be properly labeled with store information.
- 229.164 (o) (6) (A) PHF>135. All PHF food must be kept at 135F degrees or hotter. Pre-Cooked Meat, on display table at 115F Degrees.
- 229.164 (o) (6) (B) (ii). All cold PHF foods must be kept at 41F degrees or colder. Cheese inside RIC at 51F degrees.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control for fly's in establishment.
- Do not sell heavily damaged or dented tin food cans.
- 229.167 (e) (3) (A) no towels. All HWS must have paper towels.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak under mopsink. Also do not use floor drain, as a mopsink.
- 229.166 (c) (3) hot water sufficient. Repair hot water at HWS behind meat counter.
- 229.167 (p) (5) use of wrong sinks. Do not wash hands inside of mopsink. Plus, insure all personal drinks in meat market have a lid and straw.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed staff using a dirty slicer, with raw beef and blood on it, to cut yellow cheese.
- 229.165 (m) (1) (A)not clean. Clean equipment after use. To avoid cross contamination.
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06/06/2014 | 52 |
- 229.171(f)permit required. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738. Ensure to pay your food permit in a timely manner to deter monthly late fees.
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01/16/2014 | 97 |
| No violation noted during this evaluation. | 09/06/2013 | 100 |
| No violation noted during this evaluation. | 04/01/2013 | 100 |
- Provide that all vegetables that are not in sound condition are discarded. (Spoiled vegetables observed at time of inspection.)
- Provide that a minimum of 1 employee is Food Manager Certified and onsite at all times.
- Provide that all food contact surfaces are cleaned and sanitized. (Provide that the excess meat in-between the sliding doors on the food display unit is removed and the sliding door cleaned and sanitized.)
- Provide that a current Food Permit and Inspection Report are posted in public view.(Food Permit expired on 10/2012.)
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11/15/2012 | 87 |
- Provide that employee properly wash hands when changing stations or donning gloves for working with food.
- Water Condensation is falling directly onto the meat in the refrigeration units where meat is displayed.
- Provide that all restroom handsinks have hot and cold water under pressure.(No hot water at Customer Restroom.)
- Provide that all handsinks are accessible.(Handsink is blocked with dirty utensils at time of inspection.)
- Provide that a minimum of 1 employee is Food Manager Certified and onsite at all times.
- Provide that all food contact surfaces are cleaned and sanitized.(Dirty trashcans being used to marinate chicken in the walk-in refrigeration unit where beer is stored.)
- Provide that a current Food Establishment permit is posted in the establishment.(Food License expired on 10/31/2011.)
- Provide that all meat slicers are cleaned and sanitized.(Slicer is dirty with dried meat debris at time of inspection.)
- Provide that employee food items are not stored with food items sold in the establishment.(Milk container found stored in the meat display refrigeration unit.)
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01/31/2012 | 76 |
- Employee did not wash hands before donning gloves for working with food.
- Separate employees food from food to be use in the establishment.
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Storing toxic next to food items. Using pesticides that are not approved for food establishments, not using licensed pest control company.
- one employee must be food manager certified in every shift.
- Equipment used in storing food not cleaned.(reach in cooler). meat display cooler must be in good repair.
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08/30/2011 | 79 |
- REACH IN COOLER AT 50F
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination.
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Food equipment not sanitized before and after use. Clean equipment at least every 4 hours. Food specific container must be designed to allow effective cleaning. Food contact surfaces not cleaned and sanitized.
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01/05/2011 | 81 |
- CARNITAS AT 125F
- Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled.
- . Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas.
- MASHMALLOW CANDIES WITHOUT A LABEL.
- Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. USING MEAT SLICER FOR CHEESE AND RAW MEAT WITHOUT CLEANING SLICER.
- Hand wash station has no paper towels.
- Remove all toxic items not related to establishment.DISCONTINUE USING HOUSEHOLD INSECTICIDE.------DISCONTINUE STORED OPEN SUAVITEL IN TOP OF MEAT AT THE W/I COOLER.====DISCONTINUE STORED DEGREASER IN TOP OF VEGETABLES.
- HANSINK PLUMBING MUST BE IN GOOD REPAIR.
- Walk in cooler without a permanently affixed thermometer.
- Equipment not cleaned when cross-contamination may have occurred.
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05/13/2010 | 64 |
- Please provide that a descriptive statement label is used.(Bulk cans in walkin refrigerator used for meat marinating are not labeled with contents.)
- Food contaminated by food employees.(Please provide that employee's change plastic gloves and clean & sanitized cloth gloves when changing work stations or cutting different meats.)
- Please provide date marking of hazardous food with a use by date of 7 days from prep.(Salsa and meat marinade cans in walkin refrigerator do not have a prep date or use by date.)
- Please provide Manual ware washing temperature to be 120°F in three compartment sink.(Temperature in three compartment sink only reached a temperature of 105°F.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.
- Please provide that all Utensils are cleaned and sanitized.(Knives in knife rack are dirty with food.)
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02/04/2010 | 79 |
- Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound .
- All employees must have a designated area away from prep area to store jackets and personal items.
- Hand washing facility is blocked by a trash can and by items in the handsink. Remove all items so that handsink is easily accessible to employees.
- Faucet handle is not present for the cold water, therefor there is no cold water accessible to the handsink. Provide a faucet handle for cold water.
- Inspector found lighter fluid next to other chemicals in the back storage area.
- Provide the leaks at all sinks to be repaired and fixed appropriately. Handsink and three compartment sink are leaking water when closed.
- Food contact surfaces not cleaned and sanitized. Clean and sanitize all slicers when done with a particular raw item. Slicers were all dirty with food debris.
- Food License is expired since 10/31/09.
- All hose attached faucets must have a proper backflow prevention device on faucet.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Slicers and knives in meat market. NO SANITIZER BUCKETS AVAILABLE AT STATIONS---CORRECTED ON SITE, BUT EMPLOYEES DID NOT USE IT FOR TOWEL OR TO CLEAN---IT WAS JUST AVAILABLE DURING INSPECTION.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. (Queso Panela- must be date marked with a date that it was opened.)
- One person on duty during all hours of business is to have a food managers certification. NO ONE PRESENT COULD PROVIDE PROOF.
- Employee was observed wearing gloves and then going outside to talk with someone and returned with the same gloves on without washing hands or changing when returning to work.
- Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles. OIL SPRAY BOTTLES.
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12/07/2009 | 62 |
| No violation noted during this evaluation. | 04/06/2009 | 77 |
| No violation noted during this evaluation. | 05/24/2008 | 89 |
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