- All TCS foods must be at or below 41 degrees F. *shell eggs at 70 degrees
- Hand washing sink may only be used for hand washing- observed empty soda cans inside sink
- All foods offered for customer self service must be labeled with all manufacturing information
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw meats, vegetables and cooked ready-to-eat food.*cover all foods in reach in coolers
- Refrigerated, ready-to-eat, TCS foods held for more then 24 hrs. Shall have a consume-by-date.
- Supply each hand sink with paper towels
- Store all toxic items (plumbing glue/floor adhesive) away or below food and single service items
- Place thermometers in all reach in coolers holding TCS foods- use a thin probe thermometer for cooking/cooling/reheating/holding processes
- Use food containers in good condition. *remove cracked dishes/containers from service
- Clean in use equipment* containers/utensils/scoops
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02/10/2016 | 67 |
- Use this sink is for handwashing only- bucket of sanitizing solution was inside hand sink
- Employees may not chew gum while in food service
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.* raw beef over cooked foods in reach in at front line
- Protect food from contamination by storing food in packages, covered containers, or wrappings.* cover all foods stored in reach in coolers in the rear of establishment
- Place use by dates on all prepared refrigerated ready to eat foods
- At least 1 CFM must be on duty - of the 3 CFM none were on site
- Must use a thin probe thermometer to re heat/cool/cook/hold TCS foods
- Post current permit- none posted
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10/07/2015 | 79 |
- Supply each hand sink with hand soap
- Post current permit- none posted. Call 210-207-8853 to get a copy or go in person to 1901 S Alamo HEALTH desk
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06/10/2015 | 94 |
- Store all toxics away from food items- dry storage area food stored with toxics
- Have a readily accessible thermometer for cooking/cooling and reheating processes
- Clean all wares in use for food storage- taco shells container has accumulated food debris.
- Post most recent scored report
- Store all wiping cloths in sanitinizing solution to adequately wipe down food contact surfaces- discontinue using dry wiping cloths
- Clean frost off reach in freezer/ice bin in front area- gasket on reach in torn and hanging
- Gasket on reach in cooler in dry storage area has torn gasket allow for food to accumulate - has tape on it.
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02/09/2015 | 88 |
- discontinue using broken food storage equipment- flour bin* defrost and clean reach in freezer
- Post current permit- receipt posted states PAID OCT 2013
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11/03/2014 | 94 |
- Use this sink is for handwashing only. Do not store sanitization solution in hand sink
- 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. All foods must be labled- food stored in front reach in coolers was correctly labeled however foods in back room were not.
- Eliminate the presence of insects by using any approved means.Includes making the facilty pest proof- seal gaps around windows- remove cardboard covering windows. Remove and reattach particle wood shelving with no gaps between shelving and wall to eliminate harborage
- Provide a thin probe thermometer for cooking/cooling/reheating practices.
- Clean food contact surfaces - prep areas/cutting boards. Clean in use wares- tortilla containers must be stored cleaned with dirty paper liners removed prior to storage. Food contact equipment must be in good repair- remove broken dishes. Discontinue storing knives between wall and work tables. Repair handles wrapped in duct tape and remove duct tape. Repair ice chest at front wait station.
- Post most recent graded inspection report in customer view. Posted report is not the most recent and license must be posted- copy may be obtained in person at DBSC located at 1901 S Alamo for $15.45.
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03/13/2014 | 80 |
- all PHF must be kept at 41 degrees F or below. Shell eggs at 90 degrees f
- Employee washing utensils in hand sink. Clothing and many other personal items are mixed in with establishment items- all living quarters (items) must be separated
- 229.164 (e) (1) (D) (ii)Bare hand documentation is lacking. Maintain procedures on site
- Condensation from reach in cooler was observed to be directly dripping on food stored in cooler. Must capture all run off and dispose of properly- discontinue storing food under this vent until corrected
- Place use by dates on all stored prepared food stored longer than 24 hours.
- Front reach in cooler is at 55 degrees F
- continues efforts to control roaches . Use source reduction such as remove all non esstential equipment (old AC unit/furniture)
- at least 1 person on duty must have a CFM certificate/City of San Antonio issued ID. No food handler on site was a CFM. Must show proof of enrollment prior to follow up.
- Discard mop water in mop sink not outside rear door.
- 229.165 (m) (2)non food contact dirty. Remove the duct tape and cardboard on the sliding glass doors of the reach in cooler in rear room- all non food contact surfaces must be easily cleanable. Repair or remove.
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10/15/2013 | 64 |
- 229.165 (d) (1) (B)free of breaks, cracks.....replace the gaskets on the freezer...
- 229.165 (m) (1) (B)grease and soil accumulation...clean the hood baffles...
- 229.166 (g) (3) mop sink not draining properly...owner fixed on the spot...
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01/31/2012 | 94 |
- Raw in shell eggs sitting on the counter were 78 degrees F. The owner of the establishment stated that these eggs had been removed from temperature control at 7 am this morning. Ensure that these eggs are cooked to 165 degrees F and served by 11 am today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- Sausage and carne guisada inside a reach in refrigeration unit were 50 degrees F; the owner indicated that these items were removed from a larger, functioning reach in cooler at 6 am today. These food items must be reheated to 165 degrees F and served by 10 am today or rapidly cooled to below 41 degrees F by 10 am today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.164 (o) (6) (A) PHF>135. Cooked potatoes in a basket sitting above the fryer were 83 degrees F. The owner of the restaurant indicated that these potatoes were cooked at 7 am this morning and were being reheated to 165 degrees F before being served to customers. These potatoes may be served until 11 am today provided the potatoes are heated to 165 degrees F prior to being to served to customers. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employees were improperly handling ready to eat food with bare hands. Prior to handling ready to eat food with bare hands employees must perform a double hand wash followed by applying an alcohol based hand sanitizer to hands and/or scrubbing nails with a nail brush. Alternatively, employees may also handle ready to eat food with gloved hands, utensils, or deli tissue. If ready to eat food is going to be handled with bare hands the necessary training documentation must be available in the establishment.
- 229.164 (o) (7) (A) consume by date (prepared). None of the prepared ready to eat food items in the refrigeration units were labeled with a consume by date. Manager on duty indicated that some unlabeled items were made the previous Saturday or Sunday and that some of the food items prepared the previous day would not be used by the close of business today. Prepared ready to eat food that is kept longer than 24 hours must be clearly labeled with a consume by date or with the date the item was prepared on. Prepared ready to eat food can not be used longer than 7 days after it was prepared.
- 229.165 (g) (2) (A)3 comp sink. One of the compartments of the 3 compartment ware washing sink was not in use because some plumbing repairs needed to be made to it. Repair the 3 compartment ware washing sink within 10 days so that each compartment is available for use. Until the repairs are made use the two remaining compartments to wash, rinse, and sanitize dishes. One compartment should be filled with soap and the other with water. Once dishes are rinsed drain one of the compartments and fill it with an acceptable sanitizing solution so that dishes may be submerged in this solution.
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04/07/2011 | 79 |
- Beef fajita and cut sausage that were stored inside a refrigeration unit were at a temperature of 48 degrees F. Manager on duty indicated that these items had been in unit longer than four hours; manager on duty voluntarily discarded these items. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food item is being cooked, cooled, used immediately in prep, or when time is being used as a public health control.
- 229.164 (o) (7) (A) consume by date (prepared). None of the prepared ready to eat food items in the refrigeration units were labeled with a consume by date. Manager on duty indicated that some unlabeled items were made two days ago and that some of the food items prepared the previous day would not be used by the close of business today. Prepared ready to eat food that is kept longer than 24 hours must be clearly labeled with a consume by date or with the date the item was prepared on. Prepared ready to eat food can not be used longer than 7 days after it was prepared.
- 229.167 (e) (3) (A) no towels. The hand washing sink in the kitchen did not have access to paper towels. Ensure that each hand washing sink has access to paper towels whenever establishment is operating.
- 229.165 (h) (2)thermometer available. Unable to locate accurate thermometers in some of the refrigeration units. Provide accurate dial type or hanging type thermometers in all refrigeration units that potentially hazardous food is stored in.
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10/28/2010 | 85 |
- None of the prepared potentially hazardous food items in the refrigeration units were labeled with a consume by date. Prepared potentially hazardous food that is kept longer than 24 hours must be clearly labeled with a consume by date or with the date the item was prepared on. Prepared potentially hazardous food can not be used longer than 7 days after it was prepared.
- At time of inspection none of the food employees were food manager certified. At least one employee at every shift must enroll in food manager certification classes within 10 days.
- The mop sink's waste water line was not plumbed at time of inspection. Repair the mop sink within 10 days.
- An ice scoop and several plates were not in good repair, replace these items immediately.
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05/19/2010 | 87 |
| No violation noted during this evaluation. | 12/30/2008 | 81 |
| No violation noted during this evaluation. | 03/19/2008 | 100 |
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