- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Ensure paper towels are available at all hand sinks.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Repair leak at hand sink in kitchen.
- Discontinue using broken, chipped, melted dishwares.
- Ensure that food contact surfaces are clean to sight and touch such as containers holding bulk foods, prep tables, shelving in coolers, etc.
- Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm). Ensure that test strips for chlorine are obtained.
- Discontinue using grocery bags for food storage. Bags should be food grade.
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01/27/2016 | 73 |
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
- Repair leak at hand sink in drink station area.
- Discontinue using broken/chipped/melted dishwares.
- Ensure that all food contact surfaces are clean and in good condition such as shelving where dishwares are stored, prep tables, etc.
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09/24/2015 | 91 |
- All TCS foods must be held at 135 degrees F or above. * Beans/pot egg at 115 degrees F
- Hand sink is for hand washing only. * observed salsa bottles (front sink) and gallon size hand soap (kitchen sink) inside sink
- 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, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.* observed a nail brush at hand sink but food handler did not use at hand wash
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw meats, or raw shellfish, vegetables and cooked ready-to-eat food.* observed foods uncovered in walk in cooler, foods not being worked with uncovered.
- Supply each hand sink with paper towels
- At least person on duty must be a CFM- CFM was not on site at time of inspection
- Repair leaks at hand sink/line at steam table that leak onto floor
- Discontinue using worn prep boards/broken inserts/cracked lids
- Post most recent inspection report. Posted report was from 10/2013 with a score of 12. Since that report 2 other scored reports have been issued since then 3/27/14 with a score of 29 and 11/19/14 with a score of 22 but neither were in public view. REMOVE the scored inspection from 10/2013 IMMEDIATELY and post this report. MUST keep this report until a new scored report is issued.
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04/17/2015 | 68 |
- Observed employee use hand sink to fill coffee pot. Ensure that hand sink is used only for hand washing.
- Observed moldy vegetables. Remove rotten fruit/vegetable from ready for consumption area.
- Observed no date labels on prepared food items. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed soap in rinse station and sanitize station was below 50 ppm. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Ensure that all food contact surfaces are clean and in good condition such as trays holding coffee mugs, sauce holders, ect.
- Discontinue use of all broken/chipped/cracked dishware such as colander, food containers, ect.
- Observed raw bacon in plastic bag on top of chili peppers. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
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11/19/2014 | 78 |
- Use this sink is for handwashing only- may not store any items in hand sink
- 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 and other barrier of protection
- Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet- front area hand sink does not have hot water and staff did not know how to use it. **Provide for an air gap with 1 ½ inches or two times the diameter of the pipe between the ice machine drain and floor drain
- Supply the handwash station with individual disposable towels.
- Use 3 compartment sink for proper manual ware washing. 1 wash 2. rinse 3. sanitize 4. air dry.may not combine steps 2 &3.
- Successfully completing a Food Manager Certification course with city of san antonio ID on site for verification. Posted ID expired 06/2013 and manager who had tested was not on site at time of inspection - arrived after inspection completed but not entered.
- repair leaks at hand sink in kitchen that drains directly onto floor.* Supply each toilet with toilet tissue.
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03/27/2014 | 71 |
- Observed bottle of water stored on prep table. Ensure personal drinks are stored in a cup with a lid and straw and are stored in an area that will prevent the contamination of food, wares, and single service/use items. Corrected on site
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored on shelf above produce in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in walk in cooler without date labels. Ensure prepared food that is kept for more than 24 hours has a date label with the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1.
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10/24/2013 | 88 |
- Observed bottle of water and phone stored on shelf with wares. Ensure personal items and beverages are stored in an area that will prevent possible contamination of food wares and single service items. Corrected on site.
- Observed spray bottle inside hand sink. Ensure hand sink is not used to store other items. Hand sink should be used for hand washing only.
- Observed prepared food that had been in walk in cooler for more than 24 hours, without a date label. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use-by date. The use-by date shall not exceed more than 7 days from the prep date; the prep date will count as day 1.
- At time of inspection, cold hold unit was at 60 degrees F. Ensure unit is at 41 degrees F or below.
- Bucket of sanitizing solution was a concentration of 200 ppm. Ensure sanitizing solution (bleach) is between 50 and 100 ppm. Corrected on site.
- Did not observe a thermometer in front refrigerator. Ensure that there is a thermometer in refrigerating unit.
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05/17/2013 | 83 |
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Observed an employee "rinse' hands in the rinse compartment of the three compartment ware washing sink before "washing" hands without soap at the hand washing sink.
- New employees must be trained and 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, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Provide an adequate backflow prevention device for the faucet at the hot water heater where the hose is attached.
- Supply every handwashing sink with soap.
- Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo.
- Provide a thermometer for the reach in cooler in the kitchen and the reach in cooler in the dining room.
- Interior lids of the chest freezers must be in good conditiona and be smooth, easily cleanable and non-absorbent.
- 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.
- Walk in cooler air temp at 47 degrees F
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11/14/2012 | 68 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Temperature PH and chemical sanitizer combination in mechanical ware washing machine must be balanced.
- Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
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01/12/2012 | 75 |
- Cooked items such as Ranchera sauce, salsa verde and rice being cooled on a table at room temp. COS - Items placed on ice to cool quickly.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- 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.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Use 3 compartment sink for proper manual ware washing - Wash, rinse, sanitize and allow to air dry.
- Provide thermometers for all coolers
- Clean the rack for the clean dishes.
- Potato peelers stored dirty
- Clean the inside top of the microwave
- Provide utensils with handles to dispense bulk food items.
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07/25/2011 | 75 |
- 229.164 (o) (4) (B) - Ambient PHF; Cooked, potentially hazardous foods not cooled down to 41 degrees and below within 6 hours(menudo at 48 degrees F and 46 degrees F); discarded. According to employee, this food item was prepared yesterday.
- Refried beans and chicarrones in walk in cooler not at proper cold hold temperature(chicaronnes at 58 degrees F and refried beans at 54 degrees F); according to staff, these food items have been in walk in cooler since Monday and have not been taken out since then. Ambient air temperature within cooler is reading between 42.3 degrees F and 48.6 degrees F.
- 229.163 (h) (9) contaminate hands; Employees need to wash hands after contamination may have occurred(observed employee handling raw meat with bare hands and handle clean equipment without first washing hands. Also observed employee wash hands in mopsink without any soap; just rinsed hands off with water(handwashing should only be done in employee handwashing sink).
- Do not store kitcheware in mopsink(strainer with rice being stored in mopsink).
- No gloves/no observance of employees washing hands and then following this with using two or more other preventive measures(alcohol based sanitizer, nail brush, double handwash, etc...)before handling ready to eat potentially hazardous foods with their bare hands; documentation given to establishment on bare hand contact.
- 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 date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.167 (p) (11) (C)insects/pests not minimized; evidence of roaches throughout establishment; pest control was out here during the time of inspection; will need to really intensify measures and have pest services treat problem to minimize the presence of roaches.
- 229.168 (a) toxics not labeled; Make sure to label all toxic items stored inside containers/spray bottles.
- 229.165 (r) (3) (D)no sanitization; No sanitation in final sink of the 3 compartment sink; make sure that after washing and rinsing all equipment/utensils, that those items are immersed in bleach yielding between 50 to 100 ppm.
- No certified food manager during the time of inspection; Establishment needs to make sure that at least one employee is food manager certified and that employee is physically present during all hours of operation.
- Standing water observed in kitchen area and not draining properly through floor drain; floor drain appears to be clogged
- 229.165 (m) (1) (A)not clean; Cutting board observed touching ground where standing water was observed and standing upright against one of the legs of the mopsink; clean out microwaves; interior of reach in freezer dirty and needing cleaning.
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10/27/2010 | 56 |
- Beans on steam table not at required hot hold temperature of 135F. All cooked foods on hot hold table must be reheated to 165F prior to placing on hot hold table.
- Retrain employees to wash their hands for 20 seconds with soap under running water. Employees are to wash hands between tasks.
- Observed dirty dishes in mop sink; DO NOT store dirty dishes in mop sink;mop sink is to be used only for disposing wastewater.
- Observed cookies near front register without proper labeling. All products must have proper labeling with Company info;Contact information and ingredients.
- 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.
- All cooked food in cooler must be date labeled with product name and first date of preparation followed by the expiration date 7 days later.
- Hand washing facility is blocked by push cart with dirty dishes.
- Paper towels not readily available at time of inspection. COS
- Roaches observed in and on opening of door of small cooler. Contact a licensed pest control for assistance with issue regarding roaches in kitchen.
- Label all plastic spray bottles with proper name/product/chemical.
- Ensure a thermometer is placed in all coolers and freeers.
- Clean inside and outside of coolers and freezers.
- Manager on Duty could not provide documentation of Certified Food Managers creditials. Provide documentation of completed and passed CFM course;proceed to 332 W. Commerce for picture ID. Cost of ID $15.45. Cash only.
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11/24/2009 | 54 |
| No violation noted during this evaluation. | 07/17/2008 | 73 |
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