| No violation noted during this evaluation. | 12/14/2015 | 100 |
- Food in walk in cooler stored longer than 24 hours, does not have a use by date marked; old date is marked. Ensure ready to eat food that is stored longer than 24 hours, is marked with a use by date. Use by date not to exceed 7 days from date food was prepared
- Observed food debris build up in corners of cold hold unit. Ensure all food contact surfaces are maintained clean to sight and toucha at all times.
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07/20/2015 | 93 |
- Food in walk in cooler stored longer than 24 hours, does not have a use by date marked; old date is marked. Ensure ready to eat food that is stored longer than 24 hours, is marked with a use by date. Use by date not to exceed 7 days from date food was prepared.
- Observed rodent droppings in cabinets under hot hold. Ensure all droppings are eliminated. Ensure establishment is routinely treated for rodents and other pests; retain all invoices.
- Cold hold cooler has food debris/residue at bottom. Ensure all standing water inside cooler is eliminated. Ensure any internal leaks ar repaired. Ensure food contact surfaces are maintained clean to sight and touch at all times.
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03/24/2015 | 90 |
- Burger buns in walk in cooler are good through 12/08/2014. Ensure all potentially hazardous food does not exceed use by date.
- Observed food debris sliding doors to hot hold unit. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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12/10/2014 | 93 |
- Observed large containers of picadillow in walk in cooler, both which temperatures ranged between 100F-125F. Ensure all potentially hazardous food is cooled properly. Proper cooling methods consist of; setting container of potentially hazardous food in ice bath for 2 hours. Food must drop from 135F to 70F within those two hours. Once food is at 70F, it can then be placed in cooler where it has 4 hours to drop from 70F to 41F or below.
- Food in walk in cooler stored longer than 24 hours, does not have a use by date marked. Ensure ready to eat food that is stored longer than 24 hours, is marked with a use by date. Use by date not to exceed 7 days from date food was prepared.
- Observed ants crawling out of Red Flash nozzle. Ensure all insects are eliminated. Ensure establishment is treated for pests routinely; reatin all invoices.
- Observed hole inside storage space under hot hold unit. Observed rodent droppings. Ensure all droppings are eliminated. Ensure establishment is routinely treated for pests. Eliminate all food/water sources for pests.
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08/15/2014 | 85 |
- Observed bag of raw meat in hand sink. Ensure hand sink is solely used for hand washing purposes at all times.
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11/27/2013 | 96 |
- At time of inspection, observed personal drinks stored in cold hold unit. Ensure all parsonal drinks are stored seperate from food product, in designated area at all times.
- At time of inspection, water at mopsink and three compartment sink was at 105 degrees F. Ensure there is hot water of at least 110 degrees F at mopsink and three compartment sink.
- Observed droppings in dry storage area behind ice machine. Ensure all droppings are eliminated. Ensure pest control treatment is provided to treat mice issue.
- At time of inspection, cold hold unit was missing a thermometer. Cold hold unit is holding temperature at 39 degrees F. Ensure a proper working thermometer is provided for every cooling unit.
- Observed food debris in microwave. Pooling of food debris and condensation in cooling unit. Ensure all food contact surfaces are cleaned and sanitized at all times.
- Ice machine panel is broken. Insulation in panel is exposed. Ensure panel to ice machine is repaired.
- Observed large container of salsa in walk in cooler without a protective cover. Ensure all cooked, potentially hazardous food being stored has a protective cover at all times.
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07/30/2013 | 79 |
- 229.163 (i) not in HWS. Observed employee wash hands in the 3 compartment sink. Ensure handwashing is done only in the designated handsinks.
- Observed bag of hot dogs in the handsink in the kitchen area. Ensure the handsink is kept clear of all items and is not used for storing food. Handsink should be for handwashing only.
- Observed box of raw beef stored in walk in cooler above boxes of produce. Ensure all raw animal products are stored below and away from ready to eat food items.
- Observed bowl of raw shelled eggs stored on top if cooked beef in cold hold unit. Ensure all raw animal products are stored below and away from cooked food.
- Observed multitude of fruit flies under the 3 compartment sink in the kitchen area. Ensure flies are eliminated from kitchen area.
- Observed 2 glue traps with dead mice. Employees were unaware of traps. Traps were eliminated during inspection. Last treatment by EZ Pest Control was 12-13-12 and establishment was treated for rodents. Ensure all rodents are eliminated from estbalishment.
- Observed lack of air gap between the bottom of the pipes and top of the drain at ice machine. A cement block has been added to drain and that has eliminated the air gap. Ensure there is an air gap between the bottom of the pipes and top of the drain that is at least 2x the diameter of the pipe.
- Observed tongs in food area stored over the edge of a cabinet door and inside of door has food debris. Ensure tongs are stored on a clean, smooth, non-absorbant surface.
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12/17/2012 | 80 |
- Observed several prepared food items in walk in cooler over 41 degrees F and had been in there over 4 hours. Items were denatured and discarded.
- 229.166 (i) (1) (B) HWS improper use. Observed spoon in the handsink in kitchen area. Ensure handsink is used for handwashing only and not for other purposes.
- 229.164 (r) (1) (A) labeled properly. Observed several ice bags for customer self-service without a manufacturer label. Ensure ice bags for customer self service have the manufacturer label with store name, address, phone number, and product name
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed food handler use bare hands with shredded cheese. There is not bare hand documentation on site for establishment. Ensure barehand documentation is completed OR ensure a physical barrier (such as gloves or utencils) are used when dispensing ready to eat foods (cheese, onions, tortiallas, pickles, etc). Information sheet for barehand documentation was given to owner at time of inspection.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw chorizo stored above and enxt to ready to eat foods in fridge near counter. Ensure raw animal products are stored below and away from ready to eat food.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prep dates as date labels on prepared food in the walk in cooler. Employee stated that food is kept up to 2 days. Ensure prepared food that is kept for more than 24 hours has a date label with the USE BY date. The USE BY date should not exceed 7 days and the prep date will count as day 1.
- 229.167 (e) (2) no soap. Handsink in ktichen area did not have soap at the time of inspection. Ensure handsink is equipped with soap at all times.
- 229.166 (j) (2) (A)direct connection. Observed drain pipes from ice machine directly inside floor drain. Ensure there is an air gap between drain and pipes that is 2x the diameter of the pipe (establishment pipes are 1 inch so air gap needs to be 2 inches)
- Obsreved tongs being stored over edge of cabinet door and inside of cabinet door had debris. Ensure tongs and other wares are stored on a clean, smooth, non-abosrbant surface.
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08/28/2012 | 66 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored above produce (lettuce) in walk in cooler. Observed raw shelled eggs are stored below and away from ready to eat food. Observed raw chorizo stored above milk in fridge unit. Ensure raw chorizo is stored below and away milk bottles.
- 229.164 (o) (7) (B) consume by date (pkgd). Observed large pack of cheese singles in walk in cooler without a date label. Ensure open packaged food has a date label of the "use by" date. The "use by" date should not exceed 7 days from the day the package was opened.
- 229.164 (f) (2) (A) (iv) not covered. Observed large pack of cheese singles stored in walk in cooler without a protective wrapping. Ensure the package of cheese is stored with a protective wrapping, such as pastic wrap or any other food grade cover.
- Hot water at 3 compartment sink and mop sink temped at 108 degrees F> Hot water at both sinks should be a minimum of 110 degrees F. Ensure hot water is repaired so each sink reaches at least 110 degrees F.
- 229.166 (f) (4) air gap 2x. Observed drain pipe from beverage machine below the rim of the mop sink. Ensure there is an air gap of 2x the diameter of the pipe between the rim of the mop sink and the pipe.
- 229.165 (r) (3) (D)no sanitization. Bucket containing water and wiping cloth did not have sanitizer at time of inspection. Ensure wiping cloths are stored in a bucket of sanitizing solution and water when not in use. Sanitizing solution should be 50-100ppm for a bleach solution and 200-400ppm for a quat solution.
- 229.165 (f) (12) (B)integral thermomter. At time of inspection, there was not a thermometer located inside the reach in cooler in kitchen area. Ensure all coolers are equipped witha thermometer.
- 229.164 (r) (1) (A) labeled properly. Observed tortillas for customer self service without labels. Ensure tortilla packages are labeled with manufacturer name, address, phone number, ingredients if more than 2 are used, and weight.
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04/10/2012 | 78 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Potentially Hazardous food not at required temperature in cooling unit.
- Ensure produce is fresh. Rotting vegetables in walk-in-cooler. Ripped bags of pinto beans.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration of Potentially Hazardous Food of at least 41F. Ambient temperature of Walk-in-cooler is 55F
- 229.168 (c) (1) toxics stored. 229.168 (c) (2) toxics above items. Ensure to store toxic chemicals away from food. Storing toxic next to food items. Do not store toxic items so that food may be contaminated.
- 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap of two times the diameter of the drain line between the food handling equipment and the sewer line.
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Provide thermometer in walk in cooler.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. Post most recent graded inspection report in customer view.
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06/01/2011 | 72 |
- DOUBLE HAND WASHING NOT BEING CONDUCTED AT KITCHEN. SINGLE SERVICE GLOVES NOT UTILIZED. KITCHEN PERSONNEL TO BEGIN USING THE DOUBLE-HAND WASHING TECHNIQUE OR BEGIN USING SINGLE SERVICE GLOVES, OR ONE OF OTHER TECHNIQUE.
- Label without manufacturer information. ICE BAGS MUST BE LABELED WITH NAME, ADDRESS, AND PHONE NUMBER OF ESTABLISHMENT
- FOOD ITEMS SHALL NOT BE OFFERED TO CONSUMERS/CUSTOMERS IF BEYOND USE BY/SELL BE DATES. SEVERAL FOOD ITEMS ON SHELVES BEYOND SUCH DATES. ITEMS TO BE REMOVED IMMEDIATELY
- 229.164 (e) (1) (D) (ii) (I)doc. double wash.
- 229.164 (f) (2) (A) (iv) not covered. ALL FOOD ITEMS ON HOT-HOLD LINE TO BE PROPERLY COVERED WITH APPROPRIATE FITTING LIDS OR OTHER FOOD-GRADE MEANS THAT WILL PROTECT FOOD FROM AIRBORNE OBJECTS
- 229.164 (o) (7) (A) consume by date (prepared). SEVERAL FOOD ITEMS HELD IN COOLER LACK LABELS INDICATING DATE/DAY ITEMS WERE PREPARED.
- 229.167 (e) (3) (A) no towels.
- 229.165 (k) (14) (A)chlorine solution. 3-COMPARTMENT SINK NOT BEING UTILIZED PROPERLY.
- FOOD MANAGER CERTIFICATE EXPIRED: 3/2010
- MISSING THERMOMETERS AT REACH-IN COOLER
- 229.166 (j) (4) sanitary sewer. GREASE TRAP REQUIRES SERVICING. OVERFLOWING. SANITARY SEWER LINE REQUIRES SERVICING. WATER OVERFLOWING ONTO LAND BESIDE STORE
- Post most recent graded inspection report in customer view.
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10/06/2010 | 58 |
- ALL COOKED/PREPARED FOODS STORED IN COOLERS SHALL BE PROTECTED IN APPROVED CONTAINERS WITH APPROPRIATE LIDS/COVERS. FOOD ITEMS FOUND IN COOLERS WITHOUT LIDS TO PROVIDE PROTECTION AGAINST CONTAMINATION
- Refrigerated, ready-to-eat food not properly marked with a use by date. COOKED/PREPARED FOODS STORED IN COOLERS NOT LABELED WITH DATE/DAY LABELS OF PREPARATION OR MARKED WITH INCORRECT LABELS OF FOODS AND WRONG DATES.
- CERTIFIED FOOD MANAGER CERTIFICATE EXPIRED 3/14/2010.
- MOP SINK MUST BE ACCESSIBLE AND READILY USABLE AT ALL TIMES. REMOVE ALL EQUIPMENT FROM WITHIN MOP SINK BOWL AND UNCLOGG DRAINS.
- Provide thermometer in walk in cooler. THERMOMETER MISSING IN WALK-IN COOLER.
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06/15/2010 | 83 |
- employee not washing hands for adequate amount of time-20 seconds
- employee handling food chewing gum
- restroom hand sink missing soap
- no employee present on site with food manager certificate
- single use cups/to go plates must be kept in original packaging or stored in a manner where it is free from contamination
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12/17/2009 | 83 |
Restaurant representatives - add corrected or new information about Pik Nik Foods # 3 Econo-Liquiors Inc, 919 Guadalupe St, San Antonio, TX »