- Observed raw chicken juice on packaging of precooked sausage. 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.
- Provide paper towels for all hand sinks.
- Ensure that all food contact surfaces are clean and in good condition such as sliding doors on butcher area display case, etc.
- Discontinue using broken, chipped or melted dishwares such as food containers and lids that are cracked, sliding door on butcher display case, etc.
- Post most recent inspection report in public view at all times.
- Observed several moldy tomatoes and rotten apples. Remove rotten fruit/vegetable from ready for consumption area.
- Place backflow devices on any threaded hose bib.
- Repair leaks at hand sink and 3 compartment sink in butcher area.
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01/13/2016 | 76 |
- Salsa bar was at 48 to 50 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Observed raw bacon right next to deli meat in butcher area. Observed raw chorizo stored over deli meat in walk in cooler. 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.
- Ensure that soap is available at all hand sinks including restrooms.
- Observed rubbing alcohol next to spices on shelving in butcher area. All employee medications must be stored in a first aid kit and away from food areas.
- Ensure chemical sanitizer is within required range.
- Ensure that all food contact surfaces are clean and in good conditon such as prep tables, shelving for vegetables and fruits, lids to containers, handles to walk/reach in coolers, blood on sliding doors in butcher area, mold present in ice machine, etc.
- Ensure that all broken/chipped/melted containers or areas where food is present are repaired and not used such as sliding door on meat cases, trash cans used for food storage, etc.
- Discontinue using household grade pest control chemicals in food establishment such as RAID.
- There is no easily accessible hand sink in bake area for food prep or food dispensing. There is on going decorating, mixing and baking of baked goods. Install hand sink.
- Place backflow devices on any threaded hose bib in butcher and kitchen area.
- Several baked goods did not have labels. Label all food items for sale manufactured on site-refer to State of Texas requirements for labels.
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08/25/2015 | 71 |
- Salsa bar was reading between 48 to 50 degrees F. Was able to add more ice and water. Ensure that all cold hold food items are held at 41 degrees F or below. To help maintain temperature, a mixture of ice and water can be used so that the water reaches the containers in the cold storage unit.
- Observed raw bacon next to deli meat in butcher area. Ensure that raw animal food items are kept seperate from ready to eat food items. Provide for a divider between the two food items in the display case.
- Ensure that paper towels are provided at all hand sinks.
- Discontinue using household grade pest control chemicals in food establishment such as Raid bug spray.
- Observed spray bottle without label and observed toxics being stored inside a reach in cooler that was used as storage for kitchen area. Label all toxics removed from bulk containers with common name and provide for toxics to be kept in a designated area.
- Ensure that all food contact surfaces are clean and in good condition including handles to walk in coolers/freezers/sliding doors for display case in butcher area, shelving in freezer and walk in cooelrs, ect.
- Observed baked goods in packages without labels for customer grab and go. Label all food items for sale manufactured on site-refer to State of Texas requirements for labels.
- Observed several moldy fruit and vegetables in grocery section. Remove rotten fruit/vegetable from ready for consumption area.
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03/19/2015 | 74 |
- Observed large pot of beans and cooked meat in walk in cooler. . Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed salsa bar and vegetable cooler not holding 41 degrees F or below. Foods needing to be under cold hold temperatures, should be maintained at 41 degrees F and below.
- Observed employee wash hands with cold water with soap. Another employee did not wash hands when changing between tasks. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- 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 dished in hand sink in kitchen. Do not store any items inside hand sink for any length of time.
- Hand sink at butcher area does not have hot water. Provide for hot water to all service sinks/hand sinks of at least 100 degrees F.
- Observerd no paper towels at butcher hand sink. Supply each handwash station with paper towels.
- At time of inspection 3 compartment sink in kitchen was backed up and clogged. Waste water was pooling on floor around drainage. Provide that the waste water is able to drain properly.
- Equipment used for direct food contact must be cleaned at least every 4 hours ie. Meat slicer
- Observed broken scoops used in butcher area. Discontinue using broken/chipped wares.
- Post current permit. Posted permit expired 3/2014.
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10/09/2014 | 63 |
- At time of inspection, did not observe food handlers in meat market area wash hands. Gloves are being worn but hands are not being washed and gloves are not being changed when different tasks are performed. Ensure hands are washed at designated hand sinks and gloves are changed when different tasks are being performed.
- Observed containers of manteca on counter for customer self-service with incomplete labels. The manufacturer name and address are missing from the label. Ensure labels are complete with required manufacturer information.
- Observed ready to eat food (deli meat: ham) sitting directly on top of other packages without a protective covering. Ensure ready to eat foods are stored in a protective covering.
- Observed food handlers in meat market area using the same pair of gloves to handle different raw meats, packages of cheese, containers, and the trash can. Ensure gloves are changed when different tasks are performed to avoid cross contamination.
- Observed date labels on prepared food in the walk in cooler with the expiration date being 1 day too long. Ensure the expiration date on the date labels does not exceed 7 days from the day the food is prepared and the prep day is day 1. For example: rice made on 2-10-14 will have a date label of 2-16-14.
- At time of inspection, the hand sink in the meat market area did not have paper towels. Ensure all hand sinks are equipped with paper towels at all times.
- Observed various drain pipes under the hand sink in the taqueria area without an air gap. Ensure there is an air gap that is 2x teh diameter of the pipe between the top of the floor drain and end of the drain pipes.
- Observed outside of dry spice container soiled with accumulation of dried spice. Ensure the container is clean to sight and touch.
- Observed inside panel of ice machine with mold accumulation. Ensure ice machine is routinely cleaned to prevent mold growth.
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02/10/2014 | 75 |
- Observed employee's personal beverage in a bottle stored on shelf with food products. Ensure personal beverages are in a cup and lid and stored in an area that will prevent the possible contamination of food, wares, and single service/use items.
- Observed raw chorizo stored on shelf next to ready to eat foods. Ensure all raw animal products are stored below and away from ready to eat foods.
- 229.164 (f) (2) (A) (iv) not covered. Observed cheese in deli area not covered. Ensure items are covered with a protective covering such as plastic wrap, foil, or a lid.
- At time of inspection, hand sink in meaty market area was not readily equipped with hot water due to hose connection. Ensure hot water is readily available at hand sink. Corrected on site.
- Observed inside panel of ice machine with mold accumulation. Ensure ice machine is routinely cleaned to prevent mold growth.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, the current food permit was not posted. Ensure the current food permit is posted in customer view.
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08/23/2013 | 83 |
- 229.166 (i) (1) (B) HWS improper use. Observed employee rinse out towel in handsink in meat market area. Ensure handsink is used for handwashing only and not for rinsing out items.
- Observed 2 personal beverages in bottles stored on shelf with food items in meat market area. Ensure personal beverages are stored in cups with lids and straws. Personal beverages should also be stored in an area that will prevent contamination of food, wares, and single service/use items.
- Observed employee in taqueria area using bare hands to handle ready to eat food (onions). Establishment does not have bare hand documentation and assistant manager stated gloves are supposed to be worn.Ensure employees are using a physical barrier, such as gloves or utensils, or that bare hand documentation is completed for establishment.
- 229.164 (f) (2) (A) (iv) not covered. Observed deli meats and cheeses in cold hold case in meat market area without a protective covering. Ensure meats and cheeses are stored with a protective covering.
- Observed soap dispenser at handsink in meat market area on wall above prep table that is used to cut meats. Ensure the soap dispenser is moved away from prep table or prep table is moved.
- Observed jugs of toxic items stored on shelf above food items in meat market area. Ensure toxic items are stored below and away from food items. Corrected on site.
- Observed a spray bottle with a clear liquid without a label identifying contents of bottle. Ensure spray bottles are labeled with chemical name.
- Observed inside panel of ice machine with mold accumulation. Ensure ice machine is routinely cleaned to prevent accumulation of mold.
- At time of inspection, food permit that is posted expired in 2012. Ensure tne current food permit is posted in customer view.
- At time of inspection, the most recent food routine inspection report was not posted. Ensure the most recent food routine inspection report is posted in customer view.
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04/22/2013 | 79 |
- Several food items held on the steam table were at 120 degrees for under four hours. Food items must be discarded if not sold at the fourth hour of being held off temp.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Mole received from a manufacturer is re-packed into five gallon containers at La Michoacan without La Michoacana packaging information.
- Damaged foods, heavily rim or seam dented canned foods shall not be sold.
- Handwashing facility must be fully accessible at all times for employee use. This sink can be used for handwashing only.
- Chapter 13 Article VI Once you receive your certificate take the 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 accurate thermometers for the meat market display cases.
- Taqueria - Observed a chipped enamel cup being used to store a liquid. Containers and utensils used for food storage must be in good repair.
- Your food establishment permit is currently expired. The current permit was faxed to the establishment during the inspection.
- Unable to determine if the mole is shelf stable without original packaging information from the producer/manufacturer.
- Clean the inside of the Taqueria microwave.
- Post the most recent graded inspection report in customer view. The posted report was from December of 2010.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. No written procedures maintained at establishment for time as a public health control.
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10/30/2012 | 64 |
- Potentially Hazardous food not at required temperature in cooling unit. Ice was added to the cold hold unit.
- Reach in cooler at 45 degrees; temperature of the cooling unit was lowered.
- Reheating for hot holding to 165?F should be done rapidly and should not exceed 2hrs.
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be sold.
- Supply each handwash station with individual disposable paper towels.
- Observed areas of rust on the meat grinder. The meat grinder must be smooth, easily cleanable and non-absorbent.
- Clean the inside of the ice machine.
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02/08/2012 | 80 |
- Observed employees bottle of water on counter of the open top cooler. 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. Chile Relleno at 124 degrees F.
- Supply each handwash station with individual disposable paper towels.
- Provide for adequate backflow prevention device for threaded faucets (with hose connected) in the Taqueria and in the meat market.
- Observed a case of lighter fluid stored next to a bag of uncooked/dried porkrinds. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- Certified Food Managers must obtain a certificate issued by the SA Metro Health Department (Meat Market). Certified food Manager must be on site during hours of operation for the Taqueria.
- Provide accurate thermomters for the open top cooler in the Taqueria and in the meat (chicken) display case of the meat market.
- Observed magnetic knife holder with dried meat. Observed knife sharpener with a broken handle.
- Post most recent graded inspection report in customer view.
- Clean the ice machine
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08/05/2011 | 70 |
- Remove all dented cans from shelves(black refried beans, regular refried beans, del monte fruit).
- Establishment needs to make sure at least one employee is food manager certified and physically present during all hours of operation.
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12/06/2010 | 93 |
| No violation noted during this evaluation. | 01/06/2009 | 63 |
| No violation noted during this evaluation. | 05/13/2008 | 94 |
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