- Observed employee washing her hands in 3 compartment sink. Ensure all hand washing is conducted at hand sink only.
- Bare hand contact observed with ready to eat tacos and ingredients. Ensure employees are using physical barriers when working with ready to eat foods. This includes but is not limited to: gloves, utensils, tongs, foil, wax paper.
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01/14/2016 | 92 |
- Hand sink backed up with dumpage. Ensure hand sinks are used for hand washing only. Dumping should be conducted in mop sink.
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09/24/2015 | 96 |
- Employee worked with tacos with bare hands. Ensure tacos are handled with foil, spatulas, gloves, or other indirect methods. Corrected on site.
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05/26/2015 | 96 |
| No violation noted during this evaluation. | 02/03/2015 | 100 |
- Rodent droppings observed under shelving in 2nd kitchen. Droppings appear petrified and old. Ensure droppings are cleaned up. Continue to monitor area for more droppings.
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10/08/2014 | 97 |
- Employee observed switching between handling raw steak and ready to eat tortillas and utensils without washing hands. Ensure hands are washed when switching from working with raw meats to ready to eat foods or utensils. Violation corrected on site.
- Bare hand contact observed with ready to eat tortillas. Tortillas were handled with bare hands before and after warming on griddle. Ensure safeguards are used when working with ready to eat foods. This includes but is not limited to: utensils (tongs), aluminum foil, wax paper, gloves.
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06/06/2014 | 92 |
- Food grade container observed in handsink. Ensure handsink is only used for washing hands. Discontinue storage of containers in handsinks.
- BAREHAND CONTACT OBSERVED WITH TORTILLAS. NO DOCUMENTATION MAINTAINED AT SITE. ENSURE SAFEGUARDS USED WHEN WORKING WITH READY TO EAT FOODS. THIS INCLUDES BUT IS NOT LIMITED TO: FOIL, UTENSILS, WAX PAPER, GLOVES.
- No soap or paper towels observed at handsink in main kitchen. Ensure all handsinks are provided with an adequate supply of soap and paper towels during all hours of operation.
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01/28/2014 | 89 |
| No violation noted during this evaluation. | 09/30/2013 | 100 |
- RAW MEATS AND SHELLED EGGS (ONE CRACKED EGG FOUND IN THE TUB OF EGGS)FOUND STORED IN COLD HOLD UNIT AROUND READY TO EAT FOODS SUCH AS AVOCADOS, CHEESE, SALSA, ETC. ENSURE THAT UNCOOKED MEATS ARE STORED BELOW OR AWAY FROM FOOD THAT IS READY TO EAT.
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03/20/2013 | 96 |
| No violation noted during this evaluation. | 10/05/2012 | 100 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS - EJ. SALTS, SUGARS, FLOUR, ETC.
- MUST POST CITY OF SAN ANTONIO FOOD ESTABLISHMENT LICENSE OR RECEIPT OF CURRENT PAYMENT ON NOTICEABLE WALL LOCATION.
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01/06/2012 | 93 |
- TO PROPERLY COOL PREPARED FOODS, STORAGE REFRIGERATOR MUST BE CAPABLE OF MAINTAINING STORED FOOD PRODUCTS AT 41F OR LOWER AT ALL TMES.
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS.
- REFRIGERATORS ARE NOT PRESENTLY CAPABLE OF MAINTAINING STORED PRODUCTS AT REQUIRED TEMPERATURES OF 41F OR LOWER.
- MUST DATE/MARK PHDs AND DEFROSTED MEATS ONCE ENTERED INTO REFRIGERATOR STORAGE.
- MANAGEMENT ON DUTY MUST HAVE EVIDENCE ON PREMISE OF CURRENT FOOD MANAGER CERTIFICATION AT ALL TIMES.
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.
- MUST PROVIDE ALL REFRIGERATORS WITH THERMOMETERS WHERE MISSING AND KITCHEN MANAGEMENT WITH STEM/NEEDLE THERMOMETERS.
- VARIOUS POTENTIALLY HAZARDOUS FOODS(PHFs) STORED WITHIN STORAGE REFRIGERATOR MEASURED TEMPERATURES OF 44F TO 45F. FOOD PRODUCTS IN KITCHEN PREP REFRIGERATOR ALSO REGISTERED AT 45F.
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07/27/2011 | 70 |
- MUST LABEL ALL BULK FOOD CONTAINERS AS TO CONTENTS.
- MUST USE LONG ARMED LADELS OR SPOONS TO RETRIEVE BULK FOODS INSTEAD OF A BOWL FLOATING WITHIN FOOD SUBSTANCE.
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.
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01/18/2011 | 89 |
- 5 gallon container of refried beans and carne guisada placed in cooler yesterday at 50/54 degrees F. **Ensure that proper cooling is executed as last inspection; 135 degrees F ---2hrs--->70 degrees F --4hrs--->41 degrees F or below.
- Raw chicken placed on preparation table at 64 degrees F. **Ensure all potentially hazardous foods maintain 41 degrees or below; not at ambient temperature.
- Employee cracked raw eggs then continued to plate various foods on the line and employee picked up plastic sheet used for tortilla press from floor and did not wash hands before continued pressing. **Ensure all employees properly wash hands between any task that causes contamination of hands.
- Employee drink was stored above steam table with open foods, above prep table where tortillas are prepared, and employee washed hands at warewash sink. **Ensure all employee drinks are stored in a designated area where contamination of items needing protection may not occur and ensure handwashing is completed in handsinks only.
- No physical barriers used and no documentation as specified at food establishment to allow barehand with ready-to-eat food. **Ensure physical barriers are used until proper documentation is provided allowing barehand contact.
- Various raw meat products, such as marinated chicken placed in top of sandwich cooler next to cut bell pepper/onions and above uncovered ham/sausage/cooked meat and raw chicken residue from cutting of raw chicken on preparation table/cutting board not cleaned/sanitized before placement of cooked meat on surface. **Do not store raw meat product above or next to ready-to-eat food and clean/sanitize surfaces between preparation of raw meat to cooked food.
- Prepared potentially hazardous foods, such as tamales and barbacoa made days or longer ago not date marked in coolers and freezers to indicate the remaining time period for use. **All prepared potentially hazardous foods must be date marked if not used within 24 hrs including before freezing to indicate days left for use after thaw.
- Spray bottle of purple fluid in kitchen not labeled. **Label all toxic chemicals.
- Thermometers in coolers not found until rearrangement of containers of food revealed device. **Thermometers must be located to allow easy viewing of temperature display.
- Ice machine bin has much visible mold including panel and wares available for use are dirty from splash and grease. **Clean/sanitize ice machine as per manufacturer's instructions and ensure all wares are stored clean/protected from splash.
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07/06/2010 | 61 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs, then from 70F to 41F within 4 hours.
- Employee did not wash hands after engaging in other activities that contaminate the hands such as touching dirty knobs under sinks.
- Handsinks must be used for handwashing only.
- 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.
- Properly date mark all potentially hazardous foods stored in coolers that will not be consumed within 24 hours.
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- Hand wash station has no paper towels.
- Ensure all dishwares are properly sanitized (at 50-100ppm Chlorine concentration).
- Be Food Manager certified (at least one person per shift).
- Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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03/03/2010 | 64 |
| No violation noted during this evaluation. | 06/04/2009 | 64 |
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