- At time of inspection, license posted expired 11/2015. Ensure current permit is posted at all times.
- Observed food debris inside cold hold cooler. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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02/01/2016 | 94 |
- Observed whisk in hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Observed personal food and drink on tortilla prep table. Discontinue to eat/drink in work areas. Ensure all personal food/drinks are kept in a designated area; seaparated from all work/food prep areas.
- Hand sink in kitchen is missing soap. Owner states dispenser has a leak and all soap leaked overnight. Ensure dispenser is replaced. Ensure hand sinks are provided with soap and paper towels at all times.
- Observed rodent droppings under all shelves in back storage room. Ensure all droppings are eliminated. Establishment was serviced 9/25/15 for rodents and roaches.
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10/08/2015 | 90 |
- Ensure all potentially hazardous food to be held cold, is maintained at required cold hold temperatures of 41F and below at all times.
- Cold hold cooler is off temperature (48F - 50F). Ensure all equipment is good repair and maintaining required cold hold temperatures for potentially hazardous food at all times.
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06/10/2015 | 92 |
- Observed bowl in kitchen hand sink. Discontinue to store items in/on hand sink. Hand sink to be used for hand washing purposes only.
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03/10/2015 | 96 |
- Observed personal drink in cooler; Ozarka water bottle. Ensure all personal drinks are kept in a designated area; away from food preparation/storage areas. Drinks are to be kept in cup with a lid and a straw at all times.
- Cold hold unit and coolers are missing thermometers. Ensure all coolers are equipped with a properly calibrated thermometer at all times.
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11/18/2014 | 93 |
- Observed personal drinks on food prep table. Ensure all drinks/food are kept in a designated area; separate from all food prep/working areas with potentially hazardous food. Drinks are to be kept in cup with a lid and a straw at all times.
- Equipment used in storing food inside reach-in cooling units not properly cleaned (cold hold unit). Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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07/24/2014 | 93 |
- Ready to eat food in cooler does not have a use by date marked. Ensure all ready to eat food stored longer than 24 hours has a use by date marked. Use by date label not to exceed 7 days from preparation day; day 1 counts as day it was made.
- Observed raw pork chops placed directly next to ready to eat food (picadillo) in cooler. Ensure all raw animal products are placed below and away from any ready to eat food at all times.
- Observed food residue ih hand sink. Ensure solely hand washing is done at hand sink at all times. Discontinue to rinse any containers with food off in hand sink.
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04/03/2014 | 88 |
- Observed food debris/dust in storage place under hot hold unit that holds clean dinner plates. Ensure all food contact surfaces are clean to sight and touch at all times.
- Observed mold build up in lip of ice machine. Ensure all mold residue is eliminated. Ensure all food contact surfaces are clean to sight and touch at all times.
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12/03/2013 | 97 |
- At time of inspection, observed caldo set on table to cool. Ensure proper cooling of cooked, potentially hazardous. All cooked, potentially hazardous food shall be cooled within 2 hours from 135 degrees F to 70 degrees F.
- Shredded cheese and guacamole were off temperature. Ensure all cold hold potentially hazardous food maintains a temperature of 41 degrees F or below.
- Observed raw animal products in open cotainer, placed above and next to ready to eat food items in cooler. Ensure all raw animal product is being stored below and away from ready to eat food.
- At time of inspection, handwash station next to prep line was missing soap. Ensure all hand sinks are provided with soap and paper towels at all times.
- Air gap on ice machine is not present. An air gap between the water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
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07/23/2013 | 79 |
- Observed food handler using bare hands to handle ready to eat foods (cooked potatoes and tortillas). The employees that were present did not know of any bare hand documentation for handling ready to eat foods with bare hands. Ensure there is bare hand documentation OR a physical barrier (such as gloves or utensils) are used to handle ready to eat foods. Bare hand documentation consists of a written statement of the 2 barrier procedure that is used prior to touching food with bare hands, consequences of not following procedure, and signed acknowledgement form by employees. Handout will be left at establishment about bare hand documentation.
- Observed spray bottle of Clorox bleach cleaner stored on shelf next to chips. Ensure all toxic items are stored in an area that will prevent contamination of foods, single service items, or wares.
- Observed bowls and plates with chips around rims stored above and below the hot hold unit in the kitchen. Ensure wares that are chipped are removed and not used for customers.
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01/02/2013 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in the fridge with a date label that only contained the prep date. Ensure the date label also contains the USE BY date. The USE BY date should not exceed 7 days from the prep date and the prep date will be counted as day 1. For example, refried beans made on 8-28-12 will have a use by date of 9-3-12. CORRECTED ON SITE
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08/28/2012 | 96 |
| No violation noted during this evaluation. | 04/18/2012 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Observed bucket stored in handsink in cooking area. Ensure handsinks are used only for handwashing and not for storing or washing buckets.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw beef stored on second shelf above produce in refrigerator in prep area. Ensure raw foods are stored below ready to eat foods.
- Establishment is selling pastries from Las Glorias Mexican Pastries Inc (SATX 78242), which is not an approved source. Label on pastries is also missing physical address of manufacturer, net weight, and nutrition label. Ensure establishment does not sell items from this company. Pastries on counter will be condemned at time of inspection.
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12/20/2011 | 88 |
- 1. All foods in refrigeration unit must be covered to prevent cross-contamination. 2. Guacamole in condiment cooler must be separated from lettuce so that the bottom of guacamole container does not sit in lettuce. 3. Establishment should not pre-fill glasses of tea. 4. Lemons for tea should not be placed on top of glasses so that the rims of drinking glasses are touching the bottom of the cut lemon container.
- Certified food manager must be present at establishment during operating hours. Food manager must be able to present proof of certification in the form of City of San Antonio food manager certification card.
- All scoops for dispensing food items including ice, salt, sugar and flour must be stored handle up inside food containers or in a clean and sanitized food-grade container. Scoops may not be stored on counters or on top of container lids.
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05/04/2011 | 90 |
- Establishment must always have at least one person on duty with a food managers certification.
- No Heimlich poster posted.
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08/09/2010 | 94 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Properly store toxics below food items, clean dishes.
- Thermometer reading 60 degrees F, actual temperature at 41 degrees F
- Do not store any food items in non food grade containers.
- Food in mop sink is not allowed for any length of time.
- Establishment does not have a HACCP plan as required. Provide consume by dates on all refridgerated ready to eat PHF.
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03/24/2010 | 78 |
| No violation noted during this evaluation. | 03/10/2009 | 88 |
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