| No violation noted during this evaluation. | 02/15/2016 | 100 |
- Observed container of scrambled raw shelled eggs, stored in reach in cooler, being stored above box of tomatoes and peppers (ready to eat foods) Ensure that all raw products are stored above and away from prepared foods.
- Observed prepared pinto beans and rice, being stored more than 24 hours, to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Certified Food Manager not present at time of inspection. Employee stated she has had issues enrolling in a Spanish class. This is a repeat violation. Ensure to have issue corrected within 30 days to avoid penalties. Unannounced visit by inspector will occur any time after the 30 days to check progress.
- Observed cloth towels laying around prep tables, and underneath containers of food. Ensure that cloth towels are stored in sanitizing solution immediately when not in use. Observed clean utensils being stored in container with food debris and grime. Ensure that containers are changed frequently to ensure they are kept clean and properly sanitized.
- Establishment has yet to post current valid food permit. Ensure to post most current license in public view along with this inspection report.
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01/15/2016 | 83 |
- Observed open package of peanut candies on top of prep table where tortillas are prepared. Ensure that all surfaces where food is prepared, stored, etc are kept free of personal items.
- Observed pitchers with pooling raw eggs being stored on top of container of cooked refried beans, and above salsas. Ensure that all raw products are stored above or away from ready to eat foods.
- Hand sink not supplied with paper towels.
- Observed bin where tortillas chips are stored, to have grease buildup. Ensure that all surfaces where foods are stored are kept clean and free of buildup to prevent contamination or pest infestation.
- Permit posted at this time, expired April 2015. Please ensure to call 210-207-8732 if copy of permit is needed.
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09/14/2015 | 80 |
- Prepared foods stored in refrigeration units should have date marking labels with expiration date of 7 days
- Ice chest where ice is stored for customer use, was dirty with mold debris on inside, and on outside.
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05/13/2015 | 93 |
- BLEACH CONCENTRATION IN SANITIZING BUCKET WAS HIGH. ENSURE THAT BLEACH SOLUTION USED FOR SANITIZER READS AT 50-100PPM
- Certified food manager should have certification posted. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
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01/26/2015 | 94 |
- Refried beans in walk in cooler were made 9/20/14 and reading 53.2 degrees F. All other foods in walk in cooler appeared to be at proper temperatures. . 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. Beans will be destroyed.
- Personal cell phone was on same prep table where flour tortillas were being made.
- Opened personal beverage was on prep table where tortillas were being made. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Food in walk in cooler (cooked chile rellenos, etc) were not properly covered. Any food being stored in refrigeration units should be covered proeprly to prevent contamination.
- Paper towels should be available at all hand sinks at all times.
- Certified Food Manager not present at establishment during inspection. Establishment has had recurring issues with this violations. Establishment must ensure that if store is being operated, a certified food manager must be present on site with certificates. If establishemnt is found to be operating in future without a certified food manager on site, citation will be issued.
- Cold hold refrigeration unit in kitchen near back screen door, is heavily soiled inside with water and food debris, especially along gaskets of refrigerator door. Ensure that refrigeration units are thoroughly cleaned and properly sanitized to prevent contamination.
- Observed clean utensils on clean dish rack, being stored in a dirty plastic container. All dishware should be on easily cleanable, sanitized, smooth, non absorbent surfaces. All surfaces where clean dishware is stored, should be clean.
- fan above standing freezer in back kitchen area, is dirty and top of refrigerator has pooling grease which has dead flies and gnats accumulated in it. Please clean all surfaces where food is stored and prepared.
- Outdated permit was posted in public view. Ensure to post current and active food license in public view along with most current routine inspection report.
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09/23/2014 | 75 |
- Observed pitcher of pooling eggs on prep table to read at 51 degrees F. Ensure to put eggs on cold hold to ensure proper cold hold temperatures of 41 degres F and below.
- Observed employee handle raw meat onto stove, and then proceed to handle ready to eat foods. Hand washing was not performed when switching tasks. Ensure to properly wash hands in between switching tasks in order to prevent cross contamination. Ensure employees 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)
- At beginning of inspection, observed a pitcher in hand sink. Ensure that hand sinks are only used for hand washing. Items should not be stored on or in hand sink.
- Observed packet of cigarettes, cell phone, open mug of coffee and keys being stored on prep table shelf, above and next to food and food contact surfaces. Ensure to store all personal items away from any food and food contact surfaces to prevent cross contamination.
- Observed employee handle ready to eat foods (tortillas, preparing tacos) with bare hands. . Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Observed uncovered container with shredded lettuce being stored next to uncovered container of raw chicken, in cold hold refrigeration unit. Ensure to store any raw foods away and below any other ready to eat products to preveetn cross contamination.
- Observed prepared foods in walk in cooler to be uncovered. Ensure all foods, both raw and cooked items, are fully and properly covered when stored in refrigeration units to prevent contamination.
- OBbserved prepared foods in walk in cooler to not have correct date marking labels. Labels on containers were from March 2014. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- At beginning of inspection, hand sink was not provided with paper towels. Employee supplied paper towels to hand sink, on site. Ensure to have paper towels at hand sink at all times.
- Observed bleached water for sanitizing solution of cloth towels at waitress station to not read proper concentration of bleach. Ensure bleach concentration reads between 50-100ppm.
- Observed spray bottle with blue substance to be unlabeled. Ensure all unmarked containers of toxic solutions are properly labeled.
- Observed three compartment to be set in the following manner: 1)rinse station 2)wash with soap and water and 3)sanitizing solution. 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)
- A certified food manager was not present at time of inspection. Employee stated she is to take class this week. Ensure to have issue corrected within 2 weeks, at whcih time a follow up will occur to ensure issue is corrected. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- thermometer was not present at cold hold unit. Ensure to provide all refrigeration units with a thermometer to ensure proper maintaining of cold hold units and temperatures.
- Observed tray of chile rellenos in walk in cooler, to be stored on top of cloth towels. Ensure that all foods is stored in/on food grade containers and that all surfaces are smooth, easily cleanable and non absorbent.
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04/16/2014 | 57 |
- Observed prepared food to be in walk in cooler, that was stated to have been made 2 days and 1 day prior. Foods read at improper temperatures. All other food seemed to maintain proper cold hold temperatures. Ensure that food is properly cooled in order to maintain proper cold hold temperatures of 41 degrees and below. The following process should be followed when cooling prepared foods: After food is removed from cooking, food has 2 hours maximum to be reduced to 70 degrees F. Food then has 4 hours maximum from the 2 hours to be reduced to 41 degrees and below. Ensure to divide food into smaller pans, submerge in ice water pans, ice baths, continuous stirring, as well as temperatures read in allotted times. carne guisada-54.3 refried beans-56.8/57.2 pozole-55.9
- Observed personal beverages stored in mug and cup in reach in cooler, on prep table. Ensure that all personal beverages are stored in an area away from food and food contact surfaces to prevent cross contamination. Ensure that beverages are stored in a cup with lid and straw to prevent contamination.
- Observed packaged raw meat being stored above produce (avocados, tomatoes, etc)in reach in cooler. Observed raw wrapped meats in cold hold unit to be stored above container of butter. Ensure that all raw products are stored below any ready to eat/prepared foods to prevent cross contamination.
- Observed prepared foods (i.e. refried beans, pozole (prepared 2 days prior), carne guisada, etc) being stored in walk in cooler with preparation date labels. Ensure that any prepared food stored in refrigeration units, for more than 24 hours, is labeled with date markings stating expiration date of 7 days, with preparation day counting as day 1.
- Observed hot water in women's restroom to reach up to 97 degrees then drop back down to 88 degrees. Ensure that hot water is able to reach up to 100 degrees F in restroom.
- At beginning of inspection, hand sink was not supplied with soap and paper towels. Ensure soap and paper towels are provided at every hand sink in establishment at all times.
- At time of inspection a certified food manager was not present. Ensure to have a certified food manager present during all hours of operation. Certifications should be available at establishment. Ensure to have certifications registered with the city, which can be done at 1901 S. Alamo, take certificate Monday through Friday between 7:45am and 4:30pm to have it registered with city for $15.45
- Observed bin storing clean utensils on clean dish rack, to have debris buildup. Ensure that all clean utensils/dishware are stored on and in clean and sanitized surfaces. Ensure to air dry all dish ware to prevent pooling water.
- Observed expired permit posted from 4/2013. Did not observe most current routine inspection report to be posted in public view. Ensure to post in public view both renewed and active license as well as most current inspection report.
- Observed cooked rice being stored in grocery bag in hot hold unit. Ensure to only store food in food grade bags. Trash bags and grocery bags are not allowed.
- Observed cloth towels laying around on prep tables, under cutting boards, in rice hot hold area. Ensure that if towels are to be used for multi purposes, to store towels in sanitizing solution to prevent cross contamination and bacterial growth.
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12/09/2013 | 67 |
- Observed employees wiping down surfaces with soiled towels and then continue peeling potatoes and dispensing uncooked pinto beans. Employees were asked to wash hands on the spot. Employees should be washing hands in between tasks such as touching raw products, wiping/cleaning area, peeling produce, etc.
- Observed open personal beverages beign stored next to foods and food contact items, on carts. Ensure that if personal drinks are to be used, the cup has a lid and straw. Bottles and open cups are not allowed and drinks should be stored in a designated area away from food and food contact items to prevent any cross contamination.
- Observed employee handling food with bare hands. Proper documentation was not present. If employees will not use a barrier (i.e. gloves, deli tissue, utensils, etc) then the following should be documented and posted in kitchen: 1. the 2 barriers that will be used for hand washing (i.e. double hand washing and use of hand sanitizer, OR double hand washing and use of nail brush, etc) 2. statement of the corrective action that will take place when rules are not followed on document (i.e. retrain employees, discard food that was improperly handled, etc) 3. signature of all employees that handle food, stating their acknowledgement.
- Observed prepared foods in walk in cooler that were not covered. All foods being stored in refrigeration units should be covered to prevent cross contamination.
- Observed prepared foods in walk in cooler being stored for more than 24 hours, without proper date labels. Foods prepared, that will be stored more than 24 hours should have a date label with expiration date of 7 days, with preparation day counting as day 1.
- At beginning of inspection, soap and paper towels were not available at hand sink. Ensure soap and paper towels are available at all times.
- Observed broken/chipped plates in clean dish pile. Plates were discarded. Ensure all dish ware being used is in good repair.
- Observed barbacoa, masa, rice, etc being stored in grocery bags. Observed prepared foods in walk in cooler to be stored in sterilite containers. Foods should only be stored in food grade containers.
- Observed cloth towels being used to keep tortillas, barbacoa, etc, warm. Cloth towels should not be used to keep foods warm,etc. Ensure only food grade items are used for food contact.
- Observed cloth hand towels being used to wipe surfaces down, as well as to dry knives. All utensils and dishware, after following proper ware wash and sanitizing, should be allowed to air dry prior to being used. Cloth towels, if going to be used to clean surfaces, etc should be stored in sanitizing solution immediately after use to prevent any bacterial growth and cross contamination.
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07/30/2013 | 74 |
- 229.165 (h) (2)thermometer available. Provide thermometer in REACH in cooler.
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02/07/2013 | 97 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. 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.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. 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.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. KITCHEN HANDS SINKS WITH NO SOAP.
- 229.165 (h) (2)thermometer available. Reach in cooler without a thermometer. Provide thermometer in ALL coolers.
- 229.165 (d) (1) (B)free of breaks, cracks. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces.
- Ch 13, Art II, section 13-26 Display permit.
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09/26/2012 | 76 |
- Ensure that all meats are stored seperately. (Cut ham stored on top of cuts of beef in reach in cooler.)
- Ensure that all prepared foods stored in the reach in and walk in coolers are properly date labeled. (Cuts of meat stored in reach in cooler not properly date labeled with a prep date.)
- Ensure all hand sinks are provided with soap and towels. (Hand sink in kitchen was not provided with towels at time of inspection.)
- Ensure that a certified food manager is present during all operating hours.
- Ensure that the last inspection report is posted in public view. (Last inspection report was not posted at time of inspection.)
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04/18/2012 | 83 |
- Ensure that all food in open top cooler is held at 41F. (Tomatoes measured at 61F at time of inspection.)
- Employee was observed performing a hand washing procedure in less than 20 seconds and did not use a cleaning compound.
- Employee observed grabbing red tortilla after rinsing hands with water.(No documentation for bare hand contact.)
- Ensure that raw foods are not stored above produce. (Sausage and ham were stored above tomatoes in the walk-in cooler.)
- Raw animal food stored with cooked ready-to-eat food. (Raw shelled eggs stored next to sliced cooked ham.)
- Ensure that all hand wash stations are supplied with soap and towels. (Hand wash sinks in kitchen did not have soap during time of inspection.)
- Ensure that all hand wash stations are supplied with soap and towels. (Womens restroom did not have towels during time of inspection.)
- Ensure that home grade pesticides are not used within the establishment. (Raid found stored with wares by three compartment sink.)
- Ensure that home grade pesticides are not used within the establishment. (Raid found under prep table)
- Ensure that a certified food manager is present during all shifts. (Owner had an expired certification during time of inspection.)
- Ensure that all refrigeration units are supplied with thermometers. (Reach-in freezer did not have thermometer.)
- Ensure that all refrigeration units are supplied with thermometers. (Walk-in cooler did not have a working thermometer during time of inspection.)
- Ensure that all food contact surfaces are clean and in good repair. (Dirty fan stored on top of prep table during time of inspection.)
- Your food establishment permit is currently expired. You have twenty four (24) hours to obtain a valid food establishment permit or face possible closure of your establishment.
- Spray hose in three compartment sink is broken hangs below the rim of sink when not proped up.
- Ensure that all prepared foods stored in the walk-in are marked with either a preparation date or an expiration date. (Expiration date is seven days after prep date.)
- Ensure that dirty utensils are not stored with clean wares. (Dirty knives and dishes stored with cleaned wares on drying rack.)
- Ensure that all sanitizing buckets are labeled.
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12/12/2011 | 57 |
- Did not observe anyone washing their hands.Employees must wash hands more frequently.
- Observed employee rinsing dish in mop sink.Must use the three compartment sink to wash dishes.
- 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 nail brushes. 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.
- There are no paper towels at the hand washing sink. Supply every handwashing sink with towels.
- Need to have someone with the food mgr.certification on duty.Must have someone to cover shift.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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06/06/2011 | 79 |
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- need to unclog one drain.
- replace one knife.
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01/31/2011 | 90 |
- Employee found drinking from an open cup while in the food service line.Do not store any items in the handsink.
- Improperly storing toxic chemicals next to food products.
- Dishwasher not dispensing enough sanitizer.
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09/09/2010 | 87 |
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