- Do not store any items in hand sink for any length of time.
- All food items for customer grab and go service must be labeled with manufacturer’s information OR move packaged food items for food handlers to fill orders.
- Observed rodent feces on floor near warmers. Ensure to clean area and to keep areas clean. Ensure that all holes/gaps are filled with approved material to help prevent pest entry. Use effective means of rodent control. Save service receipts for verification.
|
03/19/2016 | 89 |
| No violation noted during this evaluation. | 09/12/2015 | 100 |
| No violation noted during this evaluation. | 06/07/2015 | 100 |
- Do not store any items inside hand sink for any length of time.
- Post current permit. Posted permit expired 1/14. Obtain permit within 10 days.
|
09/06/2014 | 93 |
| No violation noted during this evaluation. | 11/10/2013 | 100 |
- Observed small bags of chicharrones on counter for customer self-service without proper labels. Ensure the bags are placed in an area that prohibits customer from getting bags themselves.
- Observed leak in pipes under the 3 compartment sink. Owner stated the plumber has already been scheduled to come tomorrow. Ensure the leak in pipes under the 3 compartment sink are repaired.
|
04/27/2013 | 93 |
- Tamales were moved to an electric warmer
- Employees must follow proper handwashing procedure when handling ready to eat food items
- Food items packaged and available for customer to serve themselves must be properly labeled. Packaged food items were removed from customer self service.
- 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.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Cooler with salsa and sodas at 53 degrees F
|
07/07/2012 | 76 |
- 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 wash hands in a handwashing lavatory or approved automatic handwashing facility. Employees are using the three compartment sink to wash hands.
- Food packages must be labeled as specified in law. Observed unlabeled chicharron packaged in ziplock baggies.
- 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. Contact 949-2000 or reference the following link to obtain a food manufacturer?s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm Food items packaged and available for customer to serve themselves must be properly labeled.
- Label information shall include an accurate declaration of the quantity of contents. Label information shall include nutritional labeling as specified in 2 CFR 101 Food Labeling and 9 CFR 317. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods.
- Provide hot water to the mop sink
- The cart that is to be used as a second drainboard is completely blocking access to the hand sink.
- Supply every handwashing sink with soap.
- Observed residential pesticides in the establishment. Use only food establishment approved chemicals, use licensed pest control company.
- 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.*** *** Once you receive your certificate take the 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.***
- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135.
- Post most recent graded inspection report in customer view.
|
02/04/2012 | 69 |
- Observed food employee fail to wash hands prior to handling spoon used to dispense barbacoa. Food employess must wash hands prior to engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
- Observed zip lock bags of chicharrones for sale that were not properly labeled. All food that is manufactured and packaged for sale must be labeled with the name and address of the establishment where the product was made and packaged, the common name of the food item, and a list of ingredients in descending order of mass used.
- The hand washing sink the kitchen was blocked by a cart. 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.
- The hand washing sink in the kitchen did not have soap or paper towels. Provide soap and paper towels at this sink immediately.
- Observed several gnats in the kitchen area. Eliminate the presence of insects by using any approved means.
- At time inspection there was not at least one employee avaialable that was food manager certified. At least one employee at every shift must be enrolled in food manager classes within 10 days.
- Post current food permit and most recent graded city health inspection report immediately.
|
05/30/2010 | 77 |
| No violation noted during this evaluation. | 06/08/2008 | 100 |
Restaurant representatives - add corrected or new information about Pepe's Barbacoa #2, 3035 Roosevelt Av, San Antonio, TX »