| No violation noted during this evaluation. | 04/01/2016 | 100 |
- 229.164 (o) (9) (A) (iii) unmarked foods in walkin cooler....please put a date that food was made and the name of the food...do this for all foods more that 24 hours old...COS
- 229.165 (q)food contact...in the walkin cooler, please use scoops will handles so as not to contaminate foods....COS
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10/14/2015 | 93 |
- 229.164 (o) (6) (A) PHF>135...chorizo found at 117F....must be 135F ore hotter...COS
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08/11/2015 | 95 |
- 229.165 (l) (1) (B)not calibrated...manager decided to obtain new thermometers...
- 229.164 (o) (6) (A) PHF>135...please keep chorizo either 41F or 135F...do not set out warm as bacteria can grow rapido....COS
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04/08/2015 | 92 |
- 229.165 (n) (1) (D) (v)equipment dirty....please clean the venthood baffles.
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02/03/2015 | 97 |
- 229.164 (o) (6) (A) PHF>135....cheese sauce found at a temperature of 111F....reheat to at least 165F for 15 seconds then hot hold at 135F or more....COS
- 229.164 (o) (6) (A) PHF>135....chorizo found at 125F....reheat to 165F for 15 seconds then hot hold to at least 135F....COS
- 229.164 (o) (6) (A) PHF>135....pappas found at 119F....reheat to 165F then hot hold at 135F minimum....COS
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02/27/2014 | 95 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135? Fahrenheit) to 21? C (70? Fahrenheit)....COS ***Suggest to let the caldo simmer on the stove (135F) until the lunch rush is over.
- Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a public health control....(papas) and (taco meats)....either keep the foods really hot (135F or more) or really cold (41F or less)....COS
- 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 name, date in which the food shall be consumed on the premises, sold, or discarded...
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09/26/2013 | 86 |
- 229.165 (h) (2)thermometer available....need in small reachin refrigerator near the stove.
- 229.165 (m) (1) (A)not clean....large can opener...COS.
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06/13/2013 | 94 |
- 229.164 (o) (6) (A) PHF>135....shredded chicken found at 115F....discard 5 pounds...establishment must keep potentially hazardous foods at 135F or more...
- 229.166 (f) (2) (A)HWS>100F....mens and ladies restrooms need hot water to a temperature of at least 100F....need more hot water pressure coming from the hot side of the faucet....
- 229.166 (g) (3) mop sink....not using the mopsink as it is broken...either install new mopsink or repair mopsink with hot and cold water under pressure...
- 229.165 (k) (14) (A)chlorine solution....no chlorine detected....gave handout....
- 229.165 (l) (1) (B)not calibrated....provide working, calibrated thermometers in all refrigerators/freezers, especially the walkin cooler...COS
- 229.164 (e) (1) (D) (ii)Bare hand documentation...there is no bare hand documentation when handling ready to eat foods....they decided to wear gloves...
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03/26/2013 | 78 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
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01/17/2013 | 92 |
- 229.163 (n) (1) eat.drink.smoke..
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared).
- 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.
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10/05/2012 | 85 |
- 229.165 (b) (1) (B)single service/use.
- 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled from 135?F to 70?F within 2 hrs. (Observed 3 bins of bins beans holding an ambient temp above 41 F.) Bins of beans were thrown away by manager on duty)(12lbs)
- (Observed paper towels Wrapped around Ice Scoop lying inside Ice Machine.) (Observed personal drink's stored with outgoing food.)
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05/24/2012 | 88 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed food container inside the designated handwashing sink.)
- Observed employee's using an extended cooking spatula for cooking beans and other food then placing it on the kitchen floor, then reusing it with the food.)
- Provide theromometers for all cooling units.
- Observed refrigerator in the back kitchen area that needed to be clear of old blood and and other food debris.
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.(Observed several potentionally hazardous food items holding a temperature above 41F and establishment was not using proper cooling methods for food that was just placed inside the walk-in cooler.)
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02/06/2012 | 81 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.(Observed 4 bins of beans inside the walk-in cooler holding and ambienet temperature above 41F.)(Beans were removed and thrown away with bleach by manager on duty)
- Potentially Hazardous food not at required temperature in cooling unit.
- 229.163 (n) (1) eat.drink.smoke..(Observed several employess personal open cups through out the kitchen area.)(Observed employees personal food near outgoing food.)
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.Observed multiple open potentially hazardous food not covered inside wall in cooler. observed a package of butter and metal utensil inside one of the bins of raw meat.)
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. (Observed potentially hazardous food not marked with time the food was removed, cooked or stored inside the walk-in cooler)
- 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels.(Observed no paper towels at the designated handwashing sink at the time of inspection.)
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11/30/2011 | 75 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. After a handwash procedure be sure to dry the hands and arms. 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.(Observed several employee's not washing their hand's before putting on a new pair.)(Observed employee's drying their hand's on their aprons.)
- Make sure all cooked food is cooled within time and temperature limits. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees to 41 degrees within the next 4 hours (from 135 degree to 41 degree in 6 hours maximum). Use flat, shallow containers, put less food in the containers while it cools, and stir periodically until food is cooled all the way down to 41 degrees F. (Observed overfilled containers in the walk-in cooler, Bean's holding an ambient temperature of 45F, which were cooked and stored on August 8,2011 and beef holding an ambient temperature of 50F)
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. No soap at the hand washing sink. The continuous towel system at the hand wash station cannot provide a clean dry towel. Supply the handwash station with individual disposable towels. Supply every handwashing sink with soap.
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08/10/2011 | 88 |
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