- OBSERVED GNATS IN BACK CORNER OF BAKERY WHERE HAND SINK DRAINS INTO FLOOR DRAIN. ENSURE TO CLEAN DRAIN AND ENSURE THAT WATER IS DRAINING FULLY INTO DRAIN TO PREVENT WATER/MOLD ACCUMULATION IN ORDER TO PREVENT PEST INFESTATION OF GNATS.
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02/03/2016 | 97 |
- Fruit flies observed in back corner area near hand washing sink. Ensure to remove any water/food debris that may be causing flies to accumulate. Remove all fruit flies to prevent contamination with food being prepared.
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07/28/2015 | 97 |
| No violation noted during this evaluation. | 12/08/2014 | 100 |
| No violation noted during this evaluation. | 06/24/2014 | 100 |
- Observed carne guisada, picadillo, other prepared foods that are stored more than 24 hours to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1. Por ejemplo, si hacen la comida el 2 de febrero, el dia de vencimiento debe decir el 8 de febrero
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02/07/2014 | 96 |
- Observed gnats in back storage area near drain, much accumulation of water and mold debris buildup. Drain should be cleared and cleaned to ensure no presence of gnats.
- At time of inspection, no certified food manager was present. Manager stated his certification for food manager had expired. Establishment has 10 days to obtain a certified food manager license to avoid citations.
- Observed tortillas being stored on cloth towels to be kept warm. Ensure that food is not stored in cloth towels, and that towels are only stored in food grade items to prevent any cross contamination.
- Observed walk in cooler in back bakery area, to be full of food debris on floors and shelves. Ensure that all surfaces where foods are stored, are kept in a clean manner and that all food buildup and debris is removed from surfaces and floors to prevent cross contamination.
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10/09/2013 | 91 |
- At beginning of inspection, observed employee eating in kitchen/bakery preparation area. Ensure no eating is done in back kitchen/prep area.
- Proper bare hand documentation was not posted as instructed in last inspection report. Ensure the following is obtained on documentation: 1. the two barriers that will be used for hand washing (ex: double handwashing and use of hand sanitizer, etc) 2. statement of corrective action that will be followed when proper guidelines for bare hand contact are not followed (ex: food will be discarded, retrain of employees, etc) 3. all signatures of all employees that handle food, for their acknowledgement.
- observed raw meats/food being stored on same shelf, next to and above cooked foods. Ensure all raw products are stored below and away from cooked foods to prevent cross contamination.
- observed prepared foods that were being stored in refrigerators for more than 24 hours, without date labels. Employee stated some of the food had been prepared 2 days ago. If prepared food is to be stored for more than 24 hours, ensure to label containers with date labels with expiration date of 7 days, with preparation day counting as day 1.
- observed much food debris in hand sink. Employee stated the salsa was rinsed out in hand sink. Also, observed employee fill pitcher with water from hand sink. Ensure hand sink is used for hand washing purposes only.
- at beginning of inspection, hand sink did not have paper towels. Ensure to provide hand sink with paper towels at all times. Employee corrected this on site.
- observed bottle of windex being stored next to box of tea bags. Ensure to store all toxic chemicals in an area away from food and food contact items to prevent cross contamination.
- observed thermometer in cold hold unit reading 50 degrees F. Inspector's thermometer read at 38 degress F. Ensure to properly calibrate thermometers to ensure proper readings for cold hold units.
- observed containers storing spices, food (chicharones)), etc to be dirty. Ensure all food contact surfaces are cleaned as often as necessary.
- observed area underneath hot hold unit to be dirty. Ensure all food contact areas and surfaces are clean and free of food debris and buildup.
- observed racks in refrigerator to be full of food debris, etc. Ensure all food contact surfaces are clean and free of debris to prevent cross contamination.
- observed microwave to be dirty. Ensure to thoroughly clean microwave inside and out to prevent contamination.
- Observed tortillas being stored in grocery bag. Ensure to only store foods in food grade items (ex: ziploc, saran wrap, foil, etc.)
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06/05/2013 | 69 |
- 229.164 (f) (2) (A) (iv) not covered. 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 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.
- 229.166 (c) (2)under pressure. HAND SINK HAS LOW WATER PRESSURE. ENSURE TO REPAIR HAND SINK TO PROVIDE ADEQUATE WATER PRESSURE FOR HAND WASHING.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. GNATS OBSERVED IN AREA AROUND SEWER DRAIN FLOOR. GNATS ALSO EVIDENT ON FLOUR, CORN MEAL BAGS.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean food contact surfaces.
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01/30/2013 | 82 |
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.165 (h) (2)thermometer available. Reach in cooler without a permanently affixed thermometer. Provide thermometer in Reach in cooler.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Replace damaged cutting board.
- 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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09/18/2012 | 84 |
- Ensure that all food contact surfaces are cleaned and sanitized. (Mold found in ice machine in the bakery.)
- Ensure that all backflow preventers are working properly. (Back flow preventer on mop sink was leaking. Needs to be repaired or replaced.)
- Ensure there is an air gap twice the diameter of the pipe draining into the drain. (Drain in back corner of bakery next to hand wash station did not have air gap.)
- Ensure that thermometers are provided in all refrigeration units. (Reach in cooler by hot hold did not have thermometer at time of inspection.)
- Ensure that the most current inspection report and food permits are posted. (Last inspection report not posted at time of inspection.)
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03/08/2012 | 86 |
- One handsink is missing paper towels.All sinks must have paper towels.
- Need to have City of San Antonio ID for the food mgr. class.
- One knife was broken. Replace any broken knives.
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06/06/2011 | 91 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Clean the inside panel of the ice machine along the bottom.
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01/12/2011 | 89 |
- Do not place any items in the handsink.
- Some of the shelves need cleaning in bakery section.
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06/16/2010 | 93 |
- Must repair faucets to mop sink to allow for proper use of mop sink. Also must re-elevate drain pipes from ice machine to allow for a one inch clearance above floor drain.
- Provide documentation 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, hand sanitizer, use offood grade disposable hand gloves and thier frequent change between different activities.
- Gnats observed at vicinity of floor drain and. corner where flours are stored. Must exterminate on daily basis to break breeding cycle and eliminate completely.
- No presence of rodents observed however rodent droppings were observed on some focal floor areas as indicated. Eliminate such evidence by cleaning floors at harder to get at locations to monitor for new activity. In back flour storage rooms all holes in walls must also be covered to prevent entreance of rodents.
- All persons left in charge must possess documentation of having accomplished a food manager traing course.
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11/17/2009 | 84 |
| No violation noted during this evaluation. | 06/01/2009 | 85 |
| No violation noted during this evaluation. | 11/06/2008 | 71 |
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