La Moreliana Meat Market, 1510 Callaghan Rd, San Antonio, TX - inspection findings and violations

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Business Info

Name: LA MORELIANA MEAT MARKET
Address: 1510 Callaghan Rd, San Antonio, TX 78228
Total inspections: 5
Last inspection: 03/29/2016
Score
89
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Ratings Summary

Based on 2 votes

Overall Rating:
*****
5.0
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*****
4.7
Ambience:
*****
5.0
Cleanliness:
*****
5.0

Restaurant representatives - add corrected or new information about La Moreliana Meat Market, 1510 Callaghan Rd, San Antonio, TX »


Inspection findings

Date

Score
  • Observed cooked chicken that was cooked 4 hours prior to read at 73 degrees F. Observed cooked pinto beans that were prepared the day prior to read at 45 degrees F. 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.
  • Bleach concentration being used for sanitizer, in meat market area, read high in concentration. Ensure that bleach concentration reads at 50-100ppm when being used for sanitizer.
  • Leaking drain pipe at hand sink in meat market. Ensure that leak is corrected to ensure proper disposal of sewage waste.
 03/29/201689
  • OBSERVED COOKED MENUDO THAT WAS PREPARED YESTERDAY TO READ AT 61 DEGREES F. 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.
 01/11/201695
  • Observed foods and spices that are packaged at establishment to not all have proper labeling requirements fulfilled. Dried peppers had a common name with manufacturing information Spice, beans, rice, etc have been packaged at establishment but do not have any information on individual packages. Owner did state they are waiting on labels for certain items. A tag for each distinguished bin is present with common name and pricing. Will relate more information after obtaining information for city ordinance, via email, in order to have issue corrected and verified.
  • Bleach sanitizing solution was improperly prepared at this time. Worked with employee to ensure levels was properly increased. Explained to establishment that change of bleach brand will require adequate checks to ensure concentration is between 50-100ppm.
  • Observed pooling water on bottom of cold hold unit, where food in containers is being stored. Ensure to not store food directly on pooling water, to prevent contamination, etc. If possible, maybe a thin tray can be used as a prop to keep food off of bottom of unit.
 08/13/201590
  • Observed cooked chorizo and papa ranchera being cooled in cold hold unit. Food read at 98 degrees F and 108 degrees F, respectively. Prepared foods in walk in cooler were also at temperatures that indicate cooling is not being done properly. 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.
  • Bleach concentration used for sanitizing cloth towels was too high at taqueria and meat market. Test strips were available. Ensure to check bleach water when prepared to ensure it is maintained at 50-100ppm
  • Cloth towels were observed laying around prep tables, in meat market and in taqueria. Ensure that cloth towels are placed immediately in bleach water, when not in use.
 05/12/201589
  • Observed potato and egg, chorizo mexicano, being stored on top of hot hold unit. Food read at 110 degrees F. Ensure that all food is stored at either hot hold temperatures of 135 degrees F and above, or cold hold temperatures of 41 degrees F and below to avoid issues.
  • License present was for Jose Alvarez, who was not present at time of inspection. Owners have appointment to take course for food manager on March 24, 2015. Please ensure to have certificate registered with the city when obtained, at 1901 S. Alamo
 03/20/201592

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2 User Reviews:

Erika

Added on Sep 13, 2015 8:47 AM
Food:
*****
Service:
*****
Price:
**
Ambience:
*****
Cleanliness:
*****
I have never been to this meat market before. I like to try new places all the time. I was not disappointed at all. The store was very clean with courteous staff in all departments! I stayed to have lunch and completely enjoyed the food. I ordered the fajitas and was pleased to find out that they go to the meat section to get it fresh! Overall it was a great experience and I will be visiting this establishment on a regular basis.
Would you recommend LA MORELIANA MEAT MARKET to others? Yes
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Abigail Samane

Added on Aug 9, 2015 5:24 PM
Visited on Aug 9, 2015 2:00 PM
Food:
*****
Service:
*****
Price:
*****
Ambience:
*****
Cleanliness:
*****
It was actually my first time there to La Moreliana Meat Market and I have to say that as I walked in, I was greeted right away unlike other places they don't greet you when a customer walks in. I went to the meat section and the employee greeted me right away,he was very nice and attentive,very enthusiatic, he helped me right! Great customer service in the meat department and over all a very friendly environment!
Would you recommend LA MORELIANA MEAT MARKET to others? Yes
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