- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above. Beef strips in the hot hold equipment was at 112 degrees Fahrenheit. Before placing in hot hold, beef must be cooked to a proper cooking temperature (145 F) or rapidly reheated to 165 F within two hours. They pulled the beef strips and heated it to 165 on the grill.
- 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.
- 229.168 (c) (1) toxics stored. Toxic materials must be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single use articles by separating with spacing or partitioning. Chemical spray bottles were hung on the soda machine syrup rack. Store these away from or below items needing protecting. These were moved to a adequate storage area.
- 229.163 (f) (1) 20 seconds. Hand washing should consist of vigorously washing hands 10 to 15 seconds followed by a through rinsing of hands and arms. The total time at the hand was should be 20 seconds. An employee was observed completeting the hand was in 10 seconds. Instruct employees on proper hand washing.
- 229.168 (b) working container not labeled. Toxic chemicals taken from bulk and placed in a working container must be marked to clearly indicate the common name of the chemical. Observed a unlabeled working container, spray bottle. This was removed and labeled as to content.
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11/05/2015 | 84 |
- 229.164 (o) (7) (A) consume by date (prepared). Label Potential Hazardous Prepared Foods placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day one being the date prepared.
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07/16/2015 | 96 |
- 229.166 (f) (2) (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Cold water was turned off due to leak. The faucet must provide cold water to moderate the hot water for hand washing. Repair the cold water tap.
- 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).Label prepared Potentially Hazardous Foods placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the date prepared.
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03/18/2015 | 89 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw animal product must be stored away from or below cooked or/and Ready-to-eat foods. Raw shelled eggs stored over vegetables and prepared salsa. Store raw eggs away from or below those ready-to-eat food.
- 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). Label prepared items placed in cold hold greater than 24 hours with the date prepared. Discard after 7 days with day one being the date prepared.
- 229.167 (p) (5) improper use of sinks. Mops sinks shall be used only for cleaning and disposal of wastewater. Employee obtained water for cooking from the mop sink and washed hands at the mop sink. Water for cooking should come from the three compartment sink or prep sink. Hand washing must be accomplished only in the hand washing sink.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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11/13/2014 | 84 |
- Ch 13, Art II, section 13-26 Display permit. 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.
- 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 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw animal food stored with cooked ready-to-eat food. Raw chicken placed on shelf above ready-to-eat products, Salsas. Potentially hazardous foods Placed in storage must be separated and/or placed in proper stacking order. The proper order is based on proper cooking temperatures. This order is generally: poultry, beef, pork, fish and then prepared ready-to-eat in ascending order. Remember ground meats have a different cooking temperature than whole cuts and must be placed in the order accordingly. Example: raw shelled eggs go above hamburger because the cook temp for eggs is 145 and the cook temp for hamburger is 155.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Label items placed in cold hold greater than 24 hours with the date prepared. Discard after days with day one being the date prepared.
- 229.166 (i) (1) (B) HWS improper use. Using hand washing sink to fill a container. Use this sink is for handwashing only.
- 229.168 (c) (1) toxics stored.Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Cleaning bottle stored on soda fountain rack. Store chemicals away from or below food and food service items to prevent contamination..
- 229.165 (m) (1) (A)not clean. Storage surfaces of cold hold not clean. Routinely clean and sanitize surfaces to keep clean to sight and touch.
- 229.163 (e) hands and arms. Employee did not wash hands between handling toxic chemicals and returning to food prep duties, filling hand wash soap dispenser. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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07/23/2014 | 75 |
- 229.165 (m) (1) (A)not clean. All internal surfaces of refrigeration units must be clean to sight and touch. Routinely clean surfaces then sanitize to maintain surfaces visibly clean to sight and touch.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw eggs stored over ready-to-eat in walkin cooler. Store food items in refrigeration in the following stacking order: raw below ready-to-eat orcooked then in cooking temperature ie poultry, beef, pork, fish in asscending order.
- 229.164 (o) (6) (B) (ii). 41 degrees Fahrenheit or less. Maintain Potentially Hazardous Food in cold hold at or below 41 degrees Fahrenheit or less. Items in customer sef service station above 41 degrees Fahrenheit. Maintain levels of ice in this unit to keep proper temperature control, or document time placed out and discard after four hours.
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02/26/2014 | 88 |
- 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 (f) (2) (A) (ii) (II) meat arrangement. Use the following when storing food: Stuck in the ascending order poultry (eggs), Beet, Pork, fish then ready-to-eat. If possible store raw separate from cooked/ ready-to-eat. Otherwise, store raw below cooked/ ready-to-eat
- 229.164 (o) (7) (A) consume by date (prepared). Label items placel in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with the date prepared counting as 1. Items in cold hold with out date labels.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink was being repaired. This sink must be available for hand washing. at all times. Without a proper means of hand washing , operations must be stopped until repaired.
- 229.168 (j) (2) 1st aid kit stored properly. First aid kit was slued with food. This kit must be stored away from or below all food or Good service items.
- 229.163 (e) hands and arms. No hand washing observed. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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06/12/2013 | 82 |
- 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. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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02/12/2013 | 92 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. ALL COOKED POTENTIALLY HAZARDOUS FOOD, BEING KEPT IN HOT-HOLD UNITS, MUST BE MAINTAINED AT 135 DEGREES F OR HOTTER. 1) INSPECTOR ENCOUNTERED SEVERAL HOT HOLD FOODS IN UNIT AT TEMPERATURES BELOW 135 DEGREES. ITEMS REHEATED TO ABOVE 165 DEGREES AND ADJUSTMENTS MADE TO TEMPERATURE OF HOT -HOLD UNITS
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Separate raw animal ingredients unless combining ingredients during storage, preparation, holding, and display by the following methods: Using separate containers for each type; arranging each type so that cross contamination is prevented; and preparing each type at different times or separate locations INSPECTOR ENCOUNTERED RAW SHELL EGGS BEING STORED ON SHELVES ABOUT FRESH VEGETABLES IN WALK-IN COOLER 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. . INSPECTOR ENCOUNTERED SEVERAL COOKED/PREPARED FOOD ITEMS IN FOOD CONTAINERS WITHOUT LIDS/COVERS TO PROTECT AGAINST POSSIBLE CROSS CONTAMINATION. UNITS IN WALK-IN COOLER
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ALL COOKED/PREPARED/COMMUTED FOODS STORED IN COOLING/FREEZING UNITS MUST BE LABELED WITH APPROPRIATE MEASURE SHOWING THE DATE ITEM WAS PREPARED AND A USE-BY DATE NOT TO EXCEED 7 DAYS FROM DATE OF PREPARATION. 1) Inspector encountered several food items, rice, beans, caldos, etc., in containers in walk-in cooler without date labels.
- 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material. INSPECTOR ENCOUNTERED SPRAY BOTTLE WITH WINDEX BUT NOT LABELED WITH NAME OF LIQUID
- 229.165 (g) (2) (A)3 comp sink. 3-COMPARTMENT SINK MUST BE PROPERLY USED AND SET UP WITH ONE COMPARTMENT EACH FOR WASHING, RINSING, SANITIZING 1) INSPECTOR ENCOUNTERED ONLY 1 COMPARTMENT BEING USED FOR BOTH WASHING AND SANITIZING. WATER TEMPERATURE AT MECHANICAL WARE WASHING MACHINE TO REACH A TEMPERATURE OF LESS THAN 171 DEGREES FOR WASHING AND/OR SANITIZING; OR AT LEAST TO TEMPERATURES SUGGESTED BY MANUFACTURER WHEN USING CHEMICALS WASHING AND RINSING DURING CYCLES. Inspector encountered warewashing machine not reaching proper washing rinsing cycle temperatures. Ran machine 3Xs and did not reach required and listed manufacturer suggested temperature of 125 degrees. highest Temperature measured was 107 degrees. Unit to be repaired by licensed company.
- 229.165 (n) (1) (C)at least every 4 hrs. Clean in use utensils. ALL IN-USE UTENSILS, EVEN THOSE USED FOR INGREDIENT DISPENSING, MUST BE WASHED, RINSED, SANITIZED ON SCHEDULED BASIS, A MINIMUM OF AT LEAST EVERY 4 HOURS. INSPECTOR ENCOUNTERED IN USED MEASURING/DISPENSING UTENSILS WITH FOOD ACCUMULATION OF HANDLES, AND BEING STORED IN INGREDIENT BINS. MANAGEMENT REMOVED TO WASH
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10/04/2012 | 78 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. INSPECTOR ENCOUNTERED INSUFFICIENT WATER LEVEL IN HOT HOLD UNIT THAT TRANSLATED TO IMPROPER HOT HOLD TEMPERATURES. 1)ALL FOOD IN HOT-HOLD UNITS WAS EITHER DISPOSED OFF OR REHEATED ON STOVE TO 165 DEGEERS. 2) ALL HOT HOLD UNITS WERE BROUGHT INTO COMPLIANCE AND PROPER TEMPERATURES WERE ABLE TO BE REGAINED/MAINTAINED.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. INSPECTOR ENCOUNTERED EVIDENCE OF INSECTS, ROACHES, INSIDE ESTABLISHMENT. EVIDENCE DOES NOT WARRANT ESTABLISHMENT TO BE CLOSED, HOWEVER, A LICENSED PEST CONTROL COMPANY MUST BE RETAINED SO AS TO ELIMINATE ALL INSECTS.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label is absent and descriptive statement. Food packages must be labeled as specified in law. ONLY FOOD THAT IS MADE/MANUFACTURED AT A LICENSED FOOD ESTABLISHMENT CAN BE LEGALLY SOLD TO CUSTOMERS. 1) INSPECTOR FOUND SWEET BREAD THAT WAS MADE AT A PRIVATE RESIDENCE BEING OFFERED FOR SALE TO CLIENTEL. -was removed from area and disposed off_
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. INSPECTOR ENCOUNTERED SEVERAL COOKED/RTE FOODS IN WALK IN COOLER AND REACH IN REFRIGERATOR WITHOUT PROPER LIDS/COVERS.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. ALL COOKED/PREPARED READY TO EAT FOOD MUST BE LABELED WITH DATE LABELS INCLUDING A PREPARATION DATE AND A USE BY DATE, NOT TO EXCEED 7 DAYS FROM DATE OF PREPARATION, WITH DATE OF PREPARATION BEING DATE 1
- 229.165 (h) (2)thermometer available. PROVIDE WORKING THERMOMETERS INSIDE ALL COOLING/REFRIGERATION UNITS/COOLERS
- 229.165 (d) (1) (B)free of breaks, cracks. Food contact equipment must be in good repair. ALL WARES AND UTENSILS TO BE MAINTAINED FREE OF CRAKCS, CHIPS, BREAKS, ETC. 1) plates, cups, glasses found with chipped/cracked areas on food contact surfaces.
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07/19/2012 | 74 |
- Ensure proper cooling of cooked potentially hazardous foods. Found large container of beans improperly cooled in walk-in cooler. Food shall be cooled from 135°F-70°F within 2 hours and from 70°F-41°F within 4 hours. Also, ensure food is placed in shallow pans OR smaller and thinner portions OR use another method that complies with the above temperature criteria.
- Ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found potentially hazardous foods in WIC without date labeling.
- Ensure food contact surfaces are clean to sight and touch. Found interior of ice machine with mold growth. Sanitize the interior of the ice machine with 50-100ppm bleach-water or use another approved method to achieve sanitization.
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03/07/2011 | 88 |
- Please ensure hot food is held at 135 degrees F or greater. Found beans/guisada out of acceptable temperature range.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found potentially hazardous foods in WIC without date labeling.
- Please ensure that both soap and towels are available at kitchen handsink. Found handsink without towels.
- Please ensure proper storage of toxic items. Found bucket of disinfectant bleach solution stored above food items in chest freezer. Ensure toxic items are stored below and away from food and food contact surfaces.
- Please ensure food contact surfaces are clean to sight, touch, and are 1. Smooth, 2. Easily-cleanable, 3. Non-absorbant. Found interior of microwaves with food build-up. Found utensil stored between cooler and hot hold drawers. Found food build-up in reach-in coolers. Please perform a general cleaning and sanitizing of the aforementioned equipment.
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10/12/2010 | 82 |
- Please provide that refrigerated ready-to-eat food is properly marked with a use by date.(Large soup and bean containers not marked with preparation dates or use by dates.)
- Please provide that all toxic items are labeled with contents.(Sanitizing solution found without label of contents.)
- Please provide that all food contact untensils are in good repair.(Broken Knives found in clean shelf storage ready for reuse.)
- Please provide that all food contact surfaces are clean and sanitized.(Refrigerator unit extremely dirty in front kitchen area.)
- Please provide that all food contact surfaces are stored in a easily cleanable location.(Knife stored in between utensil holder and dirty cutting board.)
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03/22/2010 | 90 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Potentially hazardous food not at proper temperature in hold unit. Please reheat foods to 165 degrees within 2 hours.
- Ensure to remove or separate dented cans on the rims or seal line. Ensure that all foods are properly covered.
- Establishment does not have a HACCP plan as required. Ensure date label all foods in fridge that is not going to be used within 24 hours. Ensure to have a time/temperature log for all potentially hazardous foods on the hot food line.
- Evidence of insects (flies and few baby roaches) observed. Ensure to remove water on floor. Add weather strip to back door to help prevent flies and other insects from entering the establishment.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Ensure that employees are properly warewashing food contact surfaces. Employee at time of inspection was only washing and rinsing in the same sink. Follow these three steps: (Remove all food and trash it) 1. WASH: Soap and hot water of at least 120 degrees. 2. RINSE: Fill up sink with plain water or just throughly rinse off soap from food contact surfaces. 3. SANITIZE: Mixture of water and bleach, place food contact surfaces/dishes in sink and immerse for 30 seconds. 4. AIR DRY: air dry on a rack.
- Ensure that one person at all times of operation is a Certified Food Manager. Recommend cooks be Serve Safe/Certified Food Manager. Call the downtown office for English/Spanish classes to be certified at 207-8853 or go online to www.Learn2Serve.com for online classes.
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11/05/2009 | 73 |
| No violation noted during this evaluation. | 03/31/2009 | 71 |
| No violation noted during this evaluation. | 11/06/2008 | 71 |
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