- Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs and must be done prior to mixing with other hot holding food
- Food handlers must wash hands between a change in tasks*observed taqueria food handler leave area with gloves and return with containers of cooked foods, touch many non food items then return to cooking
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Supply each hand sink with soap and towels
- Discontinue using household pest control - use commercial food grade only
- At least 1 CFM must be on site with certificate. After a CFM certificate is earned take certificate to the DBSC located at 1901 S Alamo HEALTH desk and get a City issued ID for $15.45 and post that City ID on site for review at each inspection
- Place accurate thermometers in all coolers holding TCS foods in the warmest part of the cooler--near the door
- Use a thin probe thermometer for reheating/cooking/holding/cooling processes
- Sanitize all food contact surfaces- prep boards
- Label all foods manufactured on site- Ice bags
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.* taqueria side
- Use this sink is for handwashing only.* do not place items inside hand wash sink
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01/15/2016 | 61 |
- Observed food handler handling tortillas with bare hands. Ensure a barrier is used when handling ready to eat foods (gloves, tongs) to prevent contamination.
- Observed a juice bottle sitting in the raw bacon and refired beans container sitting inside another refried bean container. Ensure that all foods are covered and not stored touching other foods to prevent contamination.
- Observed date labels with prep dates of 6/20/15 and 6/10/15. Ensure that all potentially hazardous foods have date labels with a USE BY date of 7 days, the date prepared counting as day 1 (ex: refried beans prepared today, 7/2 should have a use by date of 7/9)
- Hand sink in bakery, meat market and womens restroom did not have hot water at time of inspection. Employee stated that all sinks will get hot after running for ~15 minutes. All hand sinks must reach 100 degrees F in a resonable amount of time.
- Mens restroom did not have soap or paper towels at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times.
- Observed Windex bottles with a clear liquid and white liquid. Ensure that all toxic chemicals are properly labeld with the general name of the chemical inside.
- Neither restrooms had toilet paper at time of inspection. Ensure that men and womens restroom are supplied toilet tissue at all times.
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07/02/2015 | 75 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- ALL IN-USE AND PROPERLY OPERATING REFRIGERATORS AND FREEZERS MUST HAVE A WORKING INTEGRATED AND/OR INTERNAL THERMOMETER THAT MEASURES/READS INTERNAL TEPERATURE OF UNITS. -large walk-in cooler without internal thermometer and external digital thermometer not working/not showing any readings.
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03/30/2015 | 89 |
- Observed pork carnitas in the hot hold unit at ~110-120F degrees. Ensure all potentially hazarouds foods in the hot hold unit are kept at 135F degrees or higher to prevent bacterial growth.
- Observed employee wash hands for ~5 seconds and dry hands on cloth towel. Ensure employees are washing hands with soap and 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. Hands must be dried with a paper towel, not a cloth.
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01/13/2015 | 91 |
- Observed a large pot of salsa in the walk in cooler at 60F degrees that was put into the cooler the day before. 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 from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduce 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 employees in taqueria and fruiteria don gloves without washing hands. Food handlers must wash hands prior to putting on gloves for at least 20 seconds with hot water and soap.
- Observed food debris, ice, bucket in several hand sinks. Ensure hand sinks are only being used for hand washing. Items may not be discarded or stored inside these sinks.
- Observed cloth towels being used to cover cut fruit. Cloth may not be used to cover ready to eat foods, all material must be non-absorbant.
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09/04/2014 | 84 |
- Observed several containers of refried beans at 50-55F degrees that were made on 4/2/14 at 1:30pm. When cooling potentially hazardous foods (ex. any foods that can spoil such as beans, meat, cheese, produce, etc) the following process must be followed: cooled from 135F degrees to 70F degrees within 2 hours, then from 70F degrees to 41F degrees within the next 4 hours. This process will help reduce the amount of time the food is in the "danger zone" (41F-135F degrees) therefore reducing the available amount of time for any harmful bacteria to grow. This can be obtained by placing the foods into shallow pans, separating into smaller/thinner portions, stirring the food in a container placed into a water bath or any other effective methods. Because beans were not cooled properly they were all discarded into dumpster outside.
- Observed an employee water bottle on top of food in the cold hold unit. Ensure that all employee drinks are stored below and/or away from all foods to help prevent contamination. All personal drinks must also have a lid with a straw.
- Observed raw bacon in the cold hold that was overfilled and coming in contact with ready to eat foods, such as diced ham and shredded cheese around it. Ensure that the containers are not so overfilled that they can come in contact with surrounding foods. All raw animal products should be stored below and away from ready to eat foods.
- Observed a spray bottle of chlorine solution stored on cans of tomatoes in the taqueria area, as well as a bottle of windex on the storage rack in meat area. Ensure that all toxic chemicals are stored below and away from all foods and food contatct surfaces to prevent any contamination.
- Observed several rusted icing decorating tips. All food contact surfaces must be in clean and in good repair. All tips with rust should be discarded and replaced with new ones in good condition.
- Observed a large pan on storage rack with raw chicken on it. Pan was removed from rack and re-washed. Ensure that all food contact surfaces are properly cleaned and sanitized before being reused.
- Observed bags of ice in the freezer being stored with raw meat and had frozen blood on several of the bags. Raw meat should be stored away from all ready to eat foods. Ice bags were discarded.
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04/03/2014 | 81 |
- Observed carnitas at 118F degrees and tamales at 125F degrees in the hot hold unit. Manager stated they had been put in the unit this morning around 6:30am. All potentially hazardous foods must maintain a temperature of 135F ( /- 2)degrees and may not be off temperature for more than 4 hours. Tamales and carnitas were condemned and denatured. Manager turned up thermostat during inspection, ensure it reaches 135F degrees before putting potentially hazardous foods inside.
- Observed an employee Monster drink on top shelf above ready to eat foods in walk in cooler. Ensure that all employee drinks are in a cup with a straw and are stored below and away all food that is going to be served to customers.
- Observed eggs being stored above ready to eat foods and in a box of tomatillos. Ensure that all raw animal products are stored below ready to eat foods.
- Observed a bucket of frosting with out a protective covering on a storage shelf with a small amount on debris on top, and a container of potentially hazardous food in the walk in cooler without a cover. Ensure that all foods are covered when they are being stored to prevent cross contamination.
- Observed bottled drinks being stored with the raw meat. Ensure that all raw animal products are stored below and away from all other foods.
- Observed a container with utensils in the bakery area with an accumulation of food on the bottom. Container needs to be cleaned and sanitized before storing clean utensils in it to prevent contamination.
- Walk in cooler with meat had blood on bottom shelf that was leaking from a couple bags. Blood was soaking into the bottom of the boxes around it. Shelf needs to be cleaned and sanitized before storing anything on it. Contaminated boxes need to be discarded.
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11/26/2013 | 84 |
- Sewage leaking from broken pipe underneath 3 compartment sink in bakery. Sewage and waster water run across bakery floor and into storage room. Drains are backed up behind meat counter and in walk in cooler. Sewage which includes blood from the meat spills out onto floor in both areas when water is turned on in handsinks and 3 compartment sinks. Waste water drain pipe underneath ice machine in store room does not have an floor drain outlet. Waste water pools underneath and behind the ice machine. All broken pipes, leaks, and sewage line back-ups must be repaired by a licensed plumber.
- Uncooked, raw bacon stored next to ready to eat foods such as cheese in reach-in. Potentially hazardous foods must be stored below and away from ready to eat foods to avoid cross contamination.
- Raw meats such as chopped beef stored next to cooked foods such as sausage at meat/deli counter. All potentially hazardous foods such as raw meats must be stored away from ready to eat cooked foods to avoid cross contamination.
- 3 compartment sink in bakery does not maintain 110F degrees when other sinks are being utilized. Temperature of the water was 91F degrees. All sinks used for warewashing must maintain a temperature of 110F for adequate warewashing techniques.
- 229.167(p)(11)(C)rodents. Rodent droppings found in store room underneath pallets and behind store room racks. Per documentation from Terminix dated 4/19/2013 paper and litter must be removed from exterior of establishment to prevent pest activity and nesting. Provide proper measures/methods to control and minimize presence of pests and follow recommendations given by the pest control companies utilized by the establishment.
- Food handler at front to-go counter observed touching face/hair and then putting on gloves without washing hands. The food handler then touched ready to eat foods such as cooked rice and chicken. Proper handwashing techniques must be utlizied to elimate risks of cross contamination.
- Prep counters behind deli/meat counter are very dirty with old bits of meat and dried blood. All food contact surfaces must be cleaned/sanitized to elimate cross contamination.
- Current inspection report is not posted. Current report must be posted for public viewing.
- Per manager, Certified Food Manager not on site. A Certified Food Manager must be on site at all times during the establishment's operation.
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07/11/2013 | 73 |
- 229.165 (m) (1) (A)not clean. Clean inside of coolers. Also insure that utensils are properly cleaned after each use. Do not use utensils that are broken or chipped.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over cooked food, or over vegetables inside of cooler.
- Ch 13, Art II, section 13-26 Display permit. Insure that current inspection report is always posted for customer view. Also insure that copy of food license is posted.
- 229.165 (h) (2)thermometer available. Insure that all coolers with PHF food inside, have a working thermometer inside of them.
- 229.166 (g) (4) (B)backflow preventer. Insure that all hoses attached to faucets in establishment, have a proper backflow preventer also installed at connection. All handsinks must have hot running water, at least 100 F, or hotter. Handsink behind grill only reached 80 F.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- Do not sell expired baby food, baby formula, and or baby cereal. Found many expired baby foods on shelf being sold to public.
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11/07/2012 | 73 |
- 229.164 (o) (6) (B) (ii). All cold PHF foods must be kept at 41 degrees or colder. Hard shelled eggs can be kept at 45 degrees or colder. Hard shelled eggs were 70 degrees, Beans 68 degrees. Beef 56 degrees, Spanish Rice 100 degrees. Refer to condemnation report.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food in cooler over 24 hrs. old, must be properly date labeled with time and date food was prepared. Container of Salsa inside cooler, according to label, was made in Dec, 2011. Also container of Chicarrons, according to lable, was made in April 2012. Refer to condemnation report.
- 229.164 (o) (6) (A) PHF>135. All hot PHF food must be kept at 135 degrees or hotter. Cooked meat at 117 degrees in dispaly case.
- Do not sell dented or damaged canned food to public. Two canned food items found on shelves.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats seen in bakery. Provide proper pest control.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave and inside of ice machine.
- 229.166 (g) (4) hose attached. Install a backflow preventer were hose is attached to sink nozzle, in meat department.
- 229.164 (r) (1) (B) (iv) manufacturer info. All items being sold in establishment, must have a proper manugacturer label on them. Grease and snacks being packaged for customers, and have no labels on them.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef over onions inside of cooler.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper fitting lid and straw. No uncovered drinks allowed in kitchen area.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items infront of handsink. There should always be a clear path to handsink, throughout business day. Also, do not place items inside of handsink. This makes it hard for employees to use sinks.
- Observed employee wash hands at three compartment sink, did not use hand soap. Instruct employees that they are to wash hands at hand sink, and no other locations. Plus, they must use hand soap.
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07/02/2012 | 50 |
- All cold food items must be kept at 41 degrees or colder. Container of beans inside RIC at 46 degrees. According to managment beans had been in cooler for over 48 hours.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks, must be properly covered. Found cup of coffee in bakery area, with no lid or straw. Also observed employee making tortillas, chewing gum.
- Remove damaged food containers from establishment. Found dented can of food in isle.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over cooked beans inside RIC. Also, observed water from meat cooler dripping onto raw meats. Meat cooler must be properly repaired, to stop water from dripping onto food products.
- 229.164 (o) (7) (A) consume by date (prepared). All cooked PHF foods over 24 hrs. old, inside of coolers, must be properly date labeled with time and date food was prepared. Numerous containers of food inside of cooler, with incorrect date labels, and some with no labels on containers.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items inside of handsink, or block access to handsinks with push carts. Employees must always have access to a handsink, throughout work day.
- Establishment must always have at least one person on duty with a food managers certification. Asked store manager, for proof of food managers certification, she could not find paperwork.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside, to insure they are holding temperature.
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02/07/2012 | 70 |
- 1. Refrigeration unit holding ham, cheese found at 50F. All potentially hazardous foods in cold hold units must be kept at 41F or below. 2. Products requiring refrigeration after opening found opened and stored on shelf for use. All foods reuiring refrigeration after use must be kept at 41F or below.
- Employee items such as food, and personal items found stored with clean wares in taqueria area. All personal items must be stored away from clean wares and items used in food preparation, service and storage.
- Candied apples found for customer self-service without labels. When asked where the apples were made, the establishment could not provide a source. All foods must be obtained from an approved source.
- 1. Meats including chicken and beef were found stored in reach in cooler in taqueria area. All foods must be stored separately so that cross-contamination does not occur. 2. Shredded cheese found contaminated with bacon that was stored next to it. Ready to eat foods must be stored away from raw meats so that cross-contamination does not occur. 3. Grease found stored in container on floor with no lid. All foods must be kept covered and off ground to protect against cross-contamination. 4. Condensation collecters in meat cooler must be repaired so that condensation does not drip onto meat causing cross-contamination.
- No hot water was supplied to employee restroom in storage area of market. Restroom must have hot water of at least 100F.
- Chemicals found stored next to food products in taqueria area. All chemicals must be stored away from food products.
- Thermometer provided in meat cooler found not working. New thermometers should be provided. Thin probe thermometer should be provided for cross-checking temperatures and cooking purposes.
- Deli meat slicer found unclean and establishment could not provide time of last cleaning. All equipment and utensils must be cleaned every four hours if in continuous use, between potentially hazardous foods that may cause contamination or after use.
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07/21/2011 | 70 |
- Deli refirgeration unit found at 49F. All foods in deli unit were temperature checked and any foods over 43F were disposed of. Establishment should not use deli refrigeration unit until repaired and cleared with inspector.
- Employee drinks found uncovered near tortilla manufacturing area. Employee drinks should have a lid and be away from food preparation areas.
- All foods in refrigeration and freezer units should be covered to prevent cross-contamination. Bags of seafood should be separated from bulk seafood for sale.
- Establishment should label cut meat for sale with date and time to dispose of. All commuted, cut and prepared potentially hazardous foods must be labeled with a date to use by if food is to be kept more than 24 hours. Date to use by labels must be no more than 6 days from the time and date the food was prepared.
- Toxic chemicals such as bleach must not be stored next to clean wares for use or foods.
- More thermometers should be provided at meat/deli counter to ensure food is at appropriate temperatures (41F or below.)
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03/14/2011 | 77 |
- 229.165 (h) (2)thermometer available. MISSING THERMOMETERS IN REACH-IN COOLERS IN KITCHEN AND ALL MEAT COUNTERS. MUST RECTIFIY IMMEDIATELY.
- A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATIONS. NO CERTIFIED FOOD MANAGER AT ESTABLISHMENT
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. ALL HANDSINKS MUST BE SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES HANDSINKS MISSING SOAP AND PAPERTOWELS
- 229.166 (i) (1) (B) HWS improper use. HANDWASHING SINKS ARE INTENDED FOR THE SOLE PURPOSE OF WASHING HANDS. INSPECTOR FOUND EVIDENCE IN HANDSINK BOWLS THAT SAID SINKS ARE BEING USED FOR OTHER PURPOSES: (remains of meat cuttings and vegetable cuttings found in handsink bowls)
- 229.163 (e) hands and arms. INSPECTOR WITNESSED KITCHEN STAFF RINSING HANDS WITH COLD WATER, NOT USING SOAP, AND DRYING HANDS ON APRONS.
- 229.164 (r) (1) (B) (iv) manufacturer info. ICE BAGS WITHOUT MANUFACTORER INFORMATION
- 229.166 (c) (3) hot water sufficient. HOT WATER AT HANDSINKS TO REACH A TEMPERATURE OF AT LEAST 110 DEGREES WAREWASHING WATER MUST REACH A MINIMUM TEMPERATURE OF 120 DEGREES
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11/11/2010 | 75 |
- ALL RAW/COOKED FOODS SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY CUSTOMERS BE PROVIDIND A BARRIER (SNEEZE GUARD) BETWEEN THE FOOD ITEMS AND THE PUBLIC. MEAT BEING DISPLAYED NOT PROTECTED BY SNEEZE GUARD.
- Ready-to-eat food is present that may have been contaminated by an employee that was restricted/excluded. MEAT MARKET EMPLOYEE WITNESSED NOT WASHING HANDS AFTER HANDLING RAW MEAT AND PUTTING ON CLEAN GLOVES BEFORE SLICING MEAT FOR CUSTOMER
- HANDS AND EXPOSED ARMS SHALLE BE WASHED BEFORE PUTTING ON CLEAN SINGLE SERVICE GLOVES AND AFTER HANDLING RAW MEATS
- ESTABLISHMENT DOES NOT HAVE MOP SINK. CURRENTLY, MOP WATER IS DIPOSED OF ON GROUND OUTSIDE OF BUIL.DING OR DOWN FLOOR DRAIN
- MEAT DISPLAY CASES NOT PROVIDED WITH THERMOMETERS. MUST HAVE AT LEAST 1 THEMOMETER PER SECTION IN MEAT CASES SO AS TO PROVIDE A UNIFORMED TEMPERATURE READING
- PROOF OF FOOD MANAGER CERTIFICATION MUST BE PRESENT AT ESTABLISHMENT AND PERSON NAMED ON CERTIFICATE MUST BE ON DUTY. MANAGEMENT COULD NOT LOCATE CERTIFICATES
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04/13/2010 | 83 |
- Shell eggs not treated to destroy salmonella was stored above 45°F.
- Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Raw beef, in direct contact of raw seafood, in display case. Install or provide a divider for beef and seafood.
- Beef was found, defrosting in standing water. Proper method to defrost food is by placing in cooler, microwave, running cold water over food, or cooking food.
- Air gap between water supply inlet and plumbing fixture is the same diameter as the water supply inlet. Air gap between water supply inlet and plumbing fixture is 1/2 inch. Water spray on 3-compartment sink must be air gaped. Insure hot water is fixed in womens bathroom.
- Hand wash station has no paper towels.
- Establishment must always have at least one person on duty with a food manager certification.
- Establishment must post a heimlich poster.
- Please insure that this inspection sheet is posted in a conspicious place in your business
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08/28/2009 | 71 |
| No violation noted during this evaluation. | 06/02/2008 | 69 |
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