- Ensure all potentially hazardous food is maintained at required cold hold temperature; 41F and below at all times.
- Raw fish in container in walk in cooler does not have a proper cover. Ensure all product stored in walk in cooler has a proper cover at all times.
- Cold hold unit is off temperature; 47F. Ensure all refrigerating units maintain required cold hold temperature 41F or below at all times.
- Paper towel dispenser has roll of paper towels, but is not working at the moment. Ensure all hand sinks are provided with soap and paper towels at all times.
- Container used to store clean cooking utensils is soiled with food debris and oil. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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03/03/2016 | 82 |
- Observed bucket inside hand sink at waitress area. Discontinue to store items in/on hand sink. Hand sink is for hand washing purposes only.
- Observed sponge inside hand sink in tortilla room. Disccontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Cold hold unit is leaking water inside, causing it to pool on bottom shelf. Ensure reapairs are made so that water does not pool at bottom of cooler.
- Hand sink in back room is missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Ensure all potentially hazardous food is maintained at required cold hold temperature; 41F and below at all times.
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12/08/2015 | 85 |
- Ensure all potentially hazardous food is maintained at required cold hold temperatures at all times; (41F).
- At time of inspection, refrigerator was off temperature;43-48F. Ensure all equipment is adequate to maintain product temperature at all times (41F and below).
- Hand sink in women's restroom and hand sink in back room, both without paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- Observed small, dead roaches on sliding door threshold to refrigerator in kitchen and at bottom of refrigerator. Ensure all roaches are eliminated. Ensure area is treated for pests; retain all invoices.
- Observed accumulated food debris on food contact surfaces such as cold hold unit, and refrigetor in kitchen. Ensure all food contact surfaces are maintained clean to sight and touch at all times
- Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
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07/20/2015 | 79 |
- Observed eggs at room temperature. Ensure all potentially hazardous to be held cold, maintains temperature of 41F and below.
- Ready to eat food in walk in cooler exceeds use by date marked; picadillo, caldo de pollo and other containers. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days from day food was prepared, day 1 counting as date food was prepared. Example: Food prepared on 03/30/2015 would have expiration date: 04/05/2015.
- Hand sink in tortilla room is missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Observed rodent droppings in dry storage room. Observed rodent droppings behind ice machine that is next to tortilla room. Ensure establishment is treted for pests routinely. Ensure to seal any holes, cracks and openings. Retain all invoices from pest control services.
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03/30/2015 | 85 |
- Observed eggs stored above ready to eat food in cold hold unit. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Beef used for caldo is stored in cooler longer than 24 hours; does not have use by date label. Ensure all potentially hazardous, ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days; day 1 counts as day food was prepared.
- Hand sink in kitchen is missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Observed large amount of rodent droppings throughout establishment; under storage counter next to stove, behind ice machine, behind hot hold unit, in storage area (tortilla room), and behind freezer. Ensure all droppings are eliminated. Ensure establishment is treated for pests as soon as possible; retain all invoices. Seal any holes, cracks, and openings to keep pests out.
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11/14/2014 | 86 |
- At time of inspection, observed personal drink in same cutting board used to cut raw chicken. Ensure all personal drinks/food are kept in a designated area; separate from cooking/working areas, at all times.
- Ready to eat food in walk in cooler exceeds use by date marked; picadillo, caldo de pollo and other containers. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days from day food was prepared, day 1 counting as date food was prepared. Example: Food prepared on 07/07/2014 would have expiration date: 07/13/2014.
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07/15/2014 | 92 |
- Observed personal drink in prep table. Ensure all personal drinks are kept separate from any/all work areas in a cup with a lid and straw at all times.
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03/17/2014 | 96 |
- Observed cleaning towel in hand sink. Ensure items are not stored in hand sink; hand sink should only be used to washed hands at all times.
- Observed raw meat set to thaw in walk in cooler in a large pot on floor without a protective cover. Observed raw fish stored in metal containers above plastic containers that hold ready to eat food. Ensure all raw animal/fish products are stored below and away from ready to eat food at all times. Ensure all food is stored at least 6 inches off the floor.
- Observed ready eat foods such as caldo, papa cosida, and other food items stored in walk in cooler without a use by date marked. Ensure all ready to eat food in walk in cooler is labeled with a use by date mark at all times. Use by date mark not to exceed 7 days from preparation date; day 1 being the day it was prepared.
- Observed several large droppings in back torilla room. Observed loose bait under shelves in dry storage/tortilla room. Ensure all droppings are eliminated. Ensure any openings are sealed to keep pests out. Provide invoice of latest pest control service.
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11/04/2013 | 85 |
- Observed personal drinks at waitress area. Ensure all personal drinks are kept in a designated area, separate from customer products/drink station, in a cup with a lid and straw.
- Observed raw fish in walk in stored above ready-to-eat food product on shelve. Ensure all raw animal products are being stored below and away all ready-to-eat food product.
- Potentially hazardous food need to be held at 41 degrees F or below.
- Handsink station in back room (tortilla room) is missing paper towels. Ensure all handsinks are provided with soap and paper towels at all times.
- Observed rodent droppings behind ice machine near restrooms. Ensure all rodent droppings are eliminated. Ensure establishment is being treated for pests, and invoices are kept for inspection.
- Need to use wash, rinse and sanitize method for manual dishwashing. Sink 1- soap and water Sink 2- water Sink 3- bleach water
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06/28/2013 | 78 |
- Various prepared potentially hazardous foods stored in the walk in cooler for more than 4 hours were between 45-51 degrees F. Ensure all potentially hazardous foods in cold hold are at 41 degrees F or below.
- Observed raw shelled eggs stored on shelf above produce and salsa in reach in cooler. Ensure all raw animal products are stored below and away from ready to eat or cooked foods. Corrected on site
- 229.164 (o) (7) (A) consume by date (prepared). Observed several containers of prepared food stored in walk in cooler without a date label and have been there for more than 24 hours. Employee stated they ran out of the date labels. Ensure all prepared potentially hazardous food that is kept for more than 24 hours is date labeled with the USE BY DATE. The USE BY DATE should not exceed 7 days from the day it was made and the day it was made will count as day 1.
- 229.166 (g) (4) (B)backflow preventer. Observed hose faucet in back storage room without a back flow prevention device. Ensure there is a back flow prevention device located on hose faucet.
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11/05/2012 | 83 |
- Observed bucket in handsink in waitress station. Ensure handsink is kept clear of items and is used for hand washing only.
- Manager stated tags for oysters are not kept for at least 90 days. Ensure oyster tags are kept onsite for at least 90 days.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.observed raw pork chop stored above green salsa. Ensure raw animal products are stored away and below ready to eat foods.
- observed trash can in front of handsink in kitchen. Ensure handsink is kept clear of items so handsink is easily accessible.
- Observed employee washing wares in 3 compartment sink. Employee stated that the 2 filled compartments were filled with soap, water, and bleach. Ensure the following process is used in the 3 compartment sink for cleaning/sanitizing wares: wash (hot water and soap), rinse (hot water), sanitize (hot water and sanitizing solution), and air dry.
- Bucket of sanitizing soltution tested at a concentration of 200ppm. Ensure sanitizing solution is between 50-100ppm.
- Observed knives stored under prep table in kitchen soiled with food debris. Ensure knives and other wares are clean to sight and touch and are properly washed, rinsed, and sanitized prior to use.
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07/12/2012 | 79 |
- 229.166 (i) (1) (B) HWS improper use. Observed spoon stored in handsink. Ensure handsinks are used only for handwashing and not other activities.
- Baked goods from an unapproved source are on the counter for customers to purchase. Advised establishment not to accept goods from bakery. Inspector confiscated baked goods. Confiscated items: -Pan de Huevo 2 bags (4 pieces each) -Pan Fino 5 bags (4 pieces each) -Horjasca 1 bag (4 peices) -Marranito 1 bag (4 peices) Total: 9 bags
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw shelled eggs were observed being stored above ready to eat items in walk in cooler. Ensure all raw animal products are stored below prepared and ready to eat food. CORRECTED ON SITE
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee handling ready to eat food (tortillas) with bare hands. Establishment must have bare hand documenation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. Will provide establishment with documents that may be used.
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01/13/2012 | 84 |
- Employee did not wash their hands when they moved from one duty to another. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (r) (1) (A) labeled properly. Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement.
- Obtain a Certified Food Manager License in 30 days.
- 229.165 (m) (1) (A)not clean. Cutting surface not smooth. Cutting board must have a smooth surface.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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05/20/2011 | 83 |
- PHF must be at or below 41 degrees or below.* food found in reach in both coolers on serving line at 50 degrees F.
- Cover all foods stored in freezer--condemned uncovered meat with freezer burn.
- Arrange food in walk in cooler in order not to potenitally cross contaminate foods---raw fish over carrots and raw beef over veggies.
- Place use by dates on all prepared foods stored in walk in cooler.
- 229.165 (k) (14) (A)chlorine solution is not sufficent. Less than 50 ppm.
- At least one person on duty must be CFM.
- Discontine using broken/chipped food storage containers* Replace gaskets on reach in coolers* Cover exposed insulation on reach in cooler door.
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09/07/2010 | 74 |
- Ensure that all employees utilize lids and straws for beverages. Please store these away from food service areas. During course of inspection, employee in back tortilla area found to have an open beverage stored on food prep table.
- Please provide for use-by-date labels for all prepared foods stored at establishment, if those food items are to be stored more than 24 hours.
- Please provide for soap and paper towels at all handsinks. During course of inspection, handsink in back tortilla area found to have no soap.
- Please provide for all toxic items to be stored below all food items. During course of inpsection, bleach was found to be stored on top of sodas. In addition, in dry storage, all chemicals used in establishment were found to be stored above dry storage items.
- Please provide for at least one employee per shift to be food manager ceritfied. More information on this can be found at www.sanantonio.gov/health or by calling 210.207.8853.
- Please provide for thermometers in all refrigerators and cold hold units. During course of inspection, the cold hold unit, as well as one refrigerator, was found without thermometers.
- Please ensure that only ice is present in the wait station ice bin, if that ice is to be used for consumer beverages. During course of inspection, limes in a plastic container were found stored in ice bin.
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02/03/2010 | 77 |
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