- Observed carne guisada at 52 degrees F that was made at 8AM. 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.
- 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.
- All employee medications must be stored in a first aid kit and away from food areas.
- 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
- Post current food permit and do not cover inspection report. Report and score must be in public view at all times.
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03/29/2016 | 82 |
- Ensure that most recent inspection report is posted in public view at all times.
- Discontinue using broken/chipped wares.
- 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.
- 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
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01/11/2016 | 88 |
- 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.
- Ensure that food items on ice are maintained to have a cold hold temperature of 41 degrees F.
- 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.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation.
- Post current permit. Posted permit expired 4/2015.
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09/11/2015 | 80 |
- Observed bag of bread on top of eggs in reach in cooler by hot hold area, raw chicken in ziplock bag with precooked items on cold hold, and a bowl of raw chicken on top of vegetables in reach in cooler by hand sink. 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.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- 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 no paper towels at hand sink. Soap was a large bottle of soap and had to take off cap to remove seal that was blocking soap from coming out. Provide readily available soap/towels at every hand sink.
- Observed wash and sanitize only at 3 compartment sink. Also bleach was less than 50 ppm. Ensure all dishware 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
- Ensure that single use items such as ziplock bags are not reused for food storage. Ensure that all broken/chipped wares are not used.
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04/08/2015 | 83 |
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM 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. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- 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 plastic packaging for meat in hand sink. Do not store any items inside hand sink for any length of time.
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11/04/2014 | 89 |
- At time of inspection, prepared food in the refrigerator was above 41 degrees F. Ensure prepared food being stored cold is at 41 degrees F or below.
- Observed miscellaneous items stored in the hand sink. Ensure the hand sink is kept clear of all items and is used for hand washing only. Corrected on site.
- At time of inspection, the middle compartment of the 3 compartment sink was filled with soap, bleach, and water. Ensure the 3 compartment is set up as follows: wash (soap and water), rinse (water), and sanitize (bleach and water).
- At time of inspection, the current food permit was not posted in customer view. Ensure the current food permit is posted in customer view.
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02/07/2014 | 85 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Ensure food handlers use a physical barrier (such as gloves or utensils) to handle ready to eat foods or that bare hand documentation is competed and kept at establishment. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: condemn food that was touched), and (3) signed acknowledgment form by all employees that they have been trained on hand washing.
- 229.167 (e) (2) no soap. At time of inspection, hand sink in kitchen did not have soap. Ensure all hand sinks are equipped with soap at all times.
- Observed the 3 compartment sink set up with the first compartment empty, the second compartment with sanitizer, and the third compartment with plain water. Ensure the 3 compartment is set up as follows: wash (soap and water), rinse (water), and sanitize (bleach or quat and water).
- At time of inspection, there was not any proof available of a certified food manager. Ensure there is at least 1 certified food manager present at all times during hours of operation. Food manager certificate should be taken to the health desk at 1901 S Alamo to register with the city and obtain city food manager certificate.
- 229.165 (f) (12) (B)integral thermometer. At time of inspection, refrigerator near hot hold unit did not have a properly working thermometer. Ensure all refrigeration units are equipped with a thermometer.
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08/09/2013 | 84 |
- 229.166 (i) (1) (B) HWS improper use. Handsink was being used to store clean wares. Ensure the handsink is not used for storage. Handsink should be used for handwashing only. Corrected on site
- Observed food handler use bare hands to touch ready to eat food (onion and ham). Etablishment does not have bare hand documentation. Ensure a barrier (such as gloves or utensils) are used to handle ready to eat foods OR bare hand documentation is completed and kept at establishment. Bare hand documentation consists of a written statement of 2 barriers used to clean hands (example: double hand wash and hand sanitizer), written statement of corrective actions, and sign ed acknowledgement form by employees. Information sheet was given to establishment.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw shelled eggs stored on shelf above cooked food. Ensure raw animal products are stored below and away from cooked food.
- Refrigerator was at 62 degrees F. Ensure refrigeration unit is at 41 degrees F or below when storing potentially hazardous foods.
- 229.167 (e) (2) no soap. Handsink did not have soap. Ensure handsink is equipped with soap at all times.
- 229.167 (e) (3) (A) no towels. Handsink did not have paper towels. Ensure handsink is equipped with paper towels at all times.
- 229.165 (f) (12) (B)integral thermomter. Refrigerator in kitchen was not equipped with a thermometer and external thermometer was not working properly. Ensure refrigerator is equipped with a thermometer that is properly working.
- Observed wares on rack stored with food debris. Ensure all wares are stored clean and free of food debris.
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04/02/2013 | 76 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Observed an uncovered cup above the tortilla prep table.
- 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.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Supply each handwash station with individual disposable paper towels. Paper towels must be readliy avaialable without having to reach over clean stored containers.
- Eliminate the presence of insects by using any approved means.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the “person in charge” definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager’s certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Provide thermometers for all refrigerators/coolers
- 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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06/12/2012 | 77 |
- 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.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- 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.
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11/23/2011 | 93 |
- Reach in refrigerator is not holding the proper temperature. Food items stored inside the reach in have been condemned.
- 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 not re-use utensils that have been dropped on the floor.
- 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.
- 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.
- Supply each handwash station with individual disposable paper towels.
- Eliminate the presence of insects by using any approved means.
- Obtain a current permit within ten (10) days.
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05/11/2011 | 70 |
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