- Observed several food items at 70 degrees F and above after 3 hours. Obserevd rice at 90 to 110 degrees F in reach in cooler that was recently made. 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.
- Obserevd colander in hand sink. Do not store any items inside hand sink for any length of time.
- Observed raw meats over ready to eat or precooked food items. 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.
- Observed evidence of roaches and a few live roaches in back storage area. Ensure to clean and sanitize areas where dead roaches or roach feces are found. Use effective means of pest control for roaches. Save service receipts for verification.
- Discontinue using household grade pest control chemicals in food establishment.
- 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.
- Provide an accurate thermometer for cooking/holding/cooling processes.
- Observed food debris and roach feces on shelving for clean wares. Ensure areas are clean and sanitized.
- Post most recent scored inspection report.
- Obserevd several medication next to food storage. All employee medications must be stored in a first aid kit and away from food areas.
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02/09/2016 | 69 |
- Observed a container of raw chicken sitting on the hand sink. Chicken must be covered to protect it from contamination when not working directly with it if employee must go to the front of the store. Chicken may be left in 3 compartment sink if cleaning, prep table or the refrigerator.
- Refrigerator was not maintianing proper temperature at time of inspection. Eggs were the only potentially hazardous food inside unit and were moved to a working refrigerator. Ensure that potentially hazardous foods are not stored inside the kitchen refrigerator until it can maintain a temperature of 41 degrees or below.
- Container of raw chicken was on top of the hand sink making it unaccessible. Ensure that the hand sink is able to be used without having any objects blocking or being stored on the sink.
- Ensure ALL cold hold units have thermometers.
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06/15/2015 | 87 |
- Observed containers of adobo and menudo at ~78-80F degrees sitting out on counter. Manager stated they were cooling and had been out for ~10 min. Ensure all meats are being cooked to the 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 from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduce 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 chlorine sanitizing solution has a concentration of 50-100ppm.
- Hand sink had a leak. Ensure leak is repiared so that waste water is properly disposed of.
- Food permit was expired. Owner is going to purchase new food permit today (1901 S. Alamo, 7:45-4:30).
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10/08/2014 | 86 |
- Observed a box of moldy onions. Ensure that all product that is no longer is sound condition are discarded.
- A certified food manager was not at the establishment at time of inspection. Ensure that at least one person is present during any cooking/food prep. More information on obtaining certification can be found at https://www.dshs.state.tx.us/foodestablishments/cfm.shtm
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03/18/2014 | 93 |
- Observed bags of produce in front cooler. Bags must be labeled with store information to include name and address.
- Observed a bucket of unknown solution in hallway of kitchen. Per Hydrion test strip solution contained 50-100ppm of chlorine. All toxic chemicals must be labeled.
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09/09/2013 | 93 |
- 229.164 (r) (1) (A) labeled properly. Establishment is bagging different food products. These products need to be properly labeled with store information.
- 229.166 (g) (1) (A) HWS not provided. During todays visit, observed food prep being performed in back of store near bathrooms. If establishment is going to continue using this area for work, then establishment must install a handsink in work area.
- 229.167 (p) (11) (C)insects/pests not minimized. Establishment must provide proper pest control measures in work areas. Observed gnats flying around fresh cut vegtables.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- Ch 13, Art II, section 13-26 Display permit. Copy of food license must always be posted for customer view. An expired food license was posted behind counter.
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09/27/2012 | 84 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over raw fish inside cooler.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside of them.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.163 (n) (1) eat.drink.smoke.. Do not eat or drink food items inside of kitchen area. Found a personal plate of food and coffee on top of a cutting board, on prep-table.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.166 (g) (1) (A) HWS not provided. Establishment must install a handsink in kitchen area, or removed door from washroom, to allow employees access to handsink inside of washroom.
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03/13/2012 | 80 |
- Food found cooling on counter. All potentially hazardous foods must be cooled to 70F within 2 hours and below 41F within 6 hours of the start of the cooling process. Foods should be cooled on ice or in refrigeration unit.
- Foods packaged for customer self-service must be labeled with package contents, manufacturer name and address.
- All potentially hazardous foods in refrigeration unit that are being stored over 24hrs must be labeled with a date and time to use by. This date may be no more than 7 days from the date and time prepared with the date of preparation being counted as day 1.
- Establishment must have certified food manager on duty during operating hours.
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08/24/2011 | 84 |
- No Heimlich poster posted.
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02/24/2011 | 97 |
| No violation noted during this evaluation. | 06/09/2010 | 100 |
| No violation noted during this evaluation. | 10/29/2009 | 100 |
| No violation noted during this evaluation. | 03/17/2009 | 97 |
| No violation noted during this evaluation. | 03/13/2008 | 90 |
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