- Observed employee open cup in the food service line. Employees must eat, chew, drink from an open cup in designated areas away from food prep/cook/storage areas.
- Food packaged in a food establishment is not properly labeled.(Ice) Food packages must be labeled as specified in law.
- 229.168 (h) (2) rodent bait not contained. Use covered bait stations.
- Ensure registering and successfully completing a Food Manager Certification course
- Evidence of insects observed. Eliminate the presence of insects by using any approved means.
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03/14/2016 | 83 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- No soap at the hand washing sink. Soap dispenser is unaccesible to all employees please provide additional soap at sink level.
- Evidence of insects observed. Flies under sink and by coffee station.
- Walk-in cooler, shelvings units and front bread unit lacks cleanliness. Ensure establishment adheres to a cleaning schedule.
- Ensrue registering and successfully completing a Food Manager Certification course
- 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.
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10/15/2015 | 81 |
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- Observed rodent feces under shelving. (extermination services are conducted monthly) Ensure floors and under shelving are cleaned and sanitized.
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06/16/2015 | 91 |
- Reach-in in kitchen area holding temperature at 37F, Walk-in holding temperature at 38F, Prep-items(tomatoes, mayo, pickles) at 45F on (ice bath melting) Advised to routinely change/add more ice.
- 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 double hand washing. (Observed Employee handling tacos and cheese with bare hands) Provide that employee wears gloves when handling ready to eat foods.
- Obsereved cups/bucket in hand sink., Use this sink is for handwashing only.
- Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. 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.
- No soap at the restroom hand sink. No soap at the hand washing sink. Supply every handwashing sink with soap.
- Evidence of insects observed (flies and gnats in storage area and restroom). Eliminate the presence of insects by using any approved means. Provide proper measures/methods to control and minimize presence of pests.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course
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12/12/2014 | 74 |
- 229.168 (d) (2) (C) restricted use pesticide. Using pesticides that are not approved for food establishments, not using licensed pest control company. Use only food grade chemicals in establishment, use an approved licensed pest control company. DISCONTINUE USING HOUSEHOLD PESTICIDES SUCH AS HOT SHOT OR RAID. USE EITHER PEST CONTROL COMPANY OR COMMERCIAL GRADE SPRAYS IN KITCHEN AREA. INSPECTOR FOUND A CAN OF RAID IN STORAGE UNDER 3 COMP. SINK.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION AND SHOW PROOF. FOOD MANAGER MUST ALSO HAVE THE CITY CERTIFICATE.
- PROVIDE A THERMOMETER FOR SMALL REACH IN COOLER AT KITCHEN.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. MANY FLYS IN THE ESTABLISHMENT AND IN BACK AREA AT ICE MACHINE.
- 229.165 (m) (1) (A)not clean. Clean and sanitize all equipment to be used for food storage, prep, or service. REMOVE MOLD FROM ICE MACHINE.
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06/09/2014 | 85 |
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (SODA NOZZLES, ICE MACHINE (INSIDE), ICE SCOOP (DRY/CLEAN SURFACE), UTENSIL FOR PICKLES (STORE ON DRY/CLEAN SURFACE))
- ALL FOOD PRODUCTS MUST HAVE A LABEL. (BAGS OF ICE AND TORTILLAS MUST HAVE A LABEL.)(ESTABLISHMENT NAME, ADDRESS, PHONE #, INGREDIENTS)
- ALL FOOD PRODUCT MUST BE IN SOUND CONDITION. (SWEET BREAD HAD MOLD)
- EMPLOYEE MUST USE 3 BARRIERS WHEN HANDLING READY TO EAT FOODS. (NOT USING 3 BARRIERS AND NO DOCUMENTATION ON FILE)
- ALL COOKED FOOD STORED IN COOLERS FOR 24 HOURS OR LONGER MUST HAVE A CONSUME BY DATE. (BEANS..10/1/13 TO 10/8/13..COOLER 41F OR BELOW)
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10/28/2013 | 81 |
- PROVIDE A LABEL FOR BAGS OF ICE AND TORTILLAS. (ESTABLISHMENT NAME, ADDRESS, PH # AND INGREDIENTS)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED FOR 24 HOURS OR LONGER. (NAME OF PRODUCT AND DATE COOKED)
- PROVIDE SOAP AND TOWELS AT ALL HAND SINKS. (NO TOWELS)
- PROVIDE FOR ESTABLISMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ANTS IN STORAGE ROOM)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT. (ALL 3 COMPARTMENT MUST BE FILLED...WASH: (WATER/SOAP), RINSE: WATER, SANITIZE: WATER/BLEACH)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE MACHINE (INSIDE), UTENSIL FOR PICKLES (STORE ON DRY/CLEAN SURFACE), ICE SCOOP (STORE DRY/CLEAN SURFACE)
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04/04/2013 | 80 |
- 229.164 (r) (1) (B) (iv) manufacturer info; BAKERY ITEMS WITHOUT PROPER LABEL ON SHELVES(EGG BREAD); MAKE SURE NAME OF ESTABLISHMENT, ADDRESS OF ESTABLISHMENT, NAME OF PRODUCT, AND LIST OF INGREDIENTS IS PROVIDED ON LABEL; ITEMS APPEAR TO BE FROM LUPITAS BAKERY; PULLED OFF SHELF; MAKE SURE TORTILLAS ARE OUT OF CUSTOMER REACH; IF WITHIN CUSTOMER REACH, THEN PROPER LABELING SHOULD BE PROVIDED FOR TORTILLAS; TORTILLAS FROM LA GRANDE(USED BY COOK FOR TACOS).
- DO NOT STORE SPRAY PAINT NEXT TO SINGLE SERVICE LIDS/CUPS FOR THE POSSIBILITY OF CROSS CONTAMINATION 229.168 (c) (1) toxics stored.
- 229.164 (o) (7) (A) consume by date (prepared);Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. (REFRIED BEANS, CHICARRONES, AND OTHER PRODUCTS WITHOUT USE BY/CONSUME BY DATES); MAKE SURE TO NOTE A USE BY/DISCARD DATE BY NEXT REGULAR INSPECTION OR ITEMS WILL HAVE TO BE CONDEMNED.
- MAKE SURE DRAIN LINE TO ICE MACHINE IS APPROX. ONE AND ONE-HALF INCHES ABOVE SINK(SINCE THIS IS BEING USED AS THE MAIN DRAIN); SHOULD BE A SUFFICIENT AIR GAP BETWEEN THE TWO.
- 229.165 (m) (1) (A)not clean. 229.165 (d) (1) (B)free of breaks, cracks; CLEAN UTENSILS/LIDS STORED IN DIRTY BINS BELOW HOT HOLD AREA; DISCARD ALL CRACKED/BROKEN LIDS AND OTHER EQUIPMENT IN BAD REPAIR
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10/09/2012 | 83 |
- SLICED TOMATOES NOT MAINTAINED AT A TEMPERATURE OF 41 DEGREES F; TEMPERATURE TAKEN WAS 70 DEGREES F. RODAJAS DE TOMATES NO MANTENIDOS A UNA TEMPERATURA DE 41 GRADOS F; TEMPERATURA TOMADA FUE 70 F. GRADOS
- 229.164 (o) (6) (A) PHF>135; COOKED CHICKEN, BELL PEPPER, AND ONION NOT BEING MAINTAINED AT 135 DEGREES F AND ABOVE; TEMPERATURE TAKEN WAS 80 DEGREES F; CONDEMNEDCOCIDO POLLO, PIMIENTO Y CEBOLLA NO SE MANTIENE A 135 GRADOS F Y SUPERIOR; TEMPERATURA TOMADA ERA DE 80 GRADOS F; CONDENADO
- 229.164 (r) (1) (B) (iv) manufacturer info; 3 PACKAGES OF TORTILLAS ON SHELF FOR CONSUMER SELF-SERVICE WITHOUT ANY TYPE OF LABELING; MANAGER NOT SURE AT TIME OF INSPECTION WHERE TORTILLAS CAME FROM; NEED TO MAKE SURE THAT ALL EMPLOYEES ARE AWARE OF WHERE ITEMS ARE PURCHASED FROM; DISTRIBUTOR AND/OR ESTABLISHMENT NEED TO MAKE SURE THAT ESTABLISHMENT NAME, ADDRESS, NAME OF FOOD ITEM, AND INGREDIENTS(IF USING TWO OR MORE INGREDIENTS)ARE LISTED ON EACH PACKAGE OF TORTILLAS. NEED TO PROPERLY LABEL ALL ICE BAGS FOR CONSUMER SELF-SERVICE WITH THE NAME OF ESTABLISHMENT, ADDRESS, AND PHONE NUMBER IF HARD TO LOCATE IN PHONE DIRECTORY
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination; OBSERVED EMPLOYEE DRINK SITTING ON TOP OF CUTTING BOARD USED TO CUT VEGETABLES ON; NEED TO STORE DRINKS AWAY FROM FOOD AND EQUIPMENT USED FOR FOOD PREPARATION; WILL NEED TO WASH, RINSE, AND SANITIZE SMALL CUTTING BOARD BEFORE REUSING. Limpieza y esterilización de los equipos y utensilios no ejecutados para proteger de Cruz contaminación; OBSERVADOS EMPLEADO DE BEBIDA, SENTADO ENCIMA DE JUNTA DE CORTE UTILIZADA PARA CORTAR VERDURAS ON; NECESITAN ALMACENAR BEBIDAS LEJOS DE ALIMENTOS Y EQUIPOS UTILIZADOS PARA LA PREPARACIÓN DE ALIMENTOS; SERÁ NECESARIO LAVAR, ENJUAGUE Y DESINFECTE PEQUEÑA TABLA DE CORTAR ANTES DE VOLVER A UTILIZAR.
- 229.164 (o) (7) (A) consume by date (prepared);Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. preparado);Alimentos refrigerados, listos para el consumo, potencialmente peligrosos preparado y celebrada en un establecimiento de comida para más de 24 horas no claramente marcadas para indicar la fecha o el día que la comida deberá ser consumida en los locales, vendida o descartada, basan en las combinaciones de temperatura y tiempo especificadas.
- 229.164 (o) (9) (A) (i) Time Only; NEED TO PROVIDE ALL WORKING SUPPLY OF POTENTIALLY HAZARDOUS FOODS(CHICKEN AND POTATOE AND OTHER FOOD ITEMS)THAT ARE BEING HELD BEFORE COOKING WITH IDENTIFICATION TO INDICATE FOUR HOURS PAST THE TIME WHEN THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL. NECESITA PROPORCIONAR TRABAJO TODO SUMINISTRO DE ALIMENTOS POTENCIALMENTE PELIGROSOS (POLLO Y PAPA Y OTROS ALIMENTOS) QUE SE CELEBRAN ANTES DE COCINAR CON IDENTIFICACIÓN PARA INDICAR CUATRO HORAS PASADO EL TIEMPO CUANDO LOS ALIMENTOS SE QUITAN CONTROL DE TEMPERATURA.
- MAKE SURE DRAIN LINE TO ICE MACHINE IS NOT BELOW FLOOD RIM LEVEL OF TWO COMPARTMENT SINK; IF DRAIN LINE TO ICE MACHINE IS DRAINING INTO SINK, THEN DRAIN LINE NEEDS TO BE AT LEAST 1" ABOVE SINK
- 229.165 (m) (1) (A)not clean; VARIOUS UTENSILS/LIDS STORED IN SMALL CONTAINER DIRTY TO SIGHT/TOUCH ON SHELF BELOW STOVE/COOKING AREA; SHELVES VERY DIRTY IN THIS LOCATION WHERE CONTAINERS/POTS/PANS ARE BEING STORED. DIVERSOS UTENSILIOS Y TAPAS ALMACENADOS EN CONTENEDORES PEQUEÑOS SUCIO A VISTA/TOUCH ON ESTANTERÍA DEBAJO ESTUFA/COCINA ÁREA; ESTANTERÍAS MUY SUCIO EN ESTA UBICACIÓN DONDE SE ALMACENAN LOS RECIPIENTES, OLLAS Y SARTENES.
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03/23/2012 | 72 |
- 229.163 (f) (1) 20 seconds; Need to make sure that employees wash hands for approx. 20 seconds with soap and water and wash hands in designated handwashing sink and not 3 compartment sink.
- Food employee washed hands in a 3-comp sink; Employees should only wash hands in designated handwashing sink.
- 229.164 (a) - Honestly presented; Wrapped block of cheese found within walk in cooler with mold growth on surface.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified; also make sure to label all food items within coolers with the contents(several containers of food unmarked).
- 229.168 (c) (1) toxics stored; Spray bottle containing a degreaser/cleaner stored next to and on same shelving unit where single service articles are stored; need to keep all toxic items away from single service items that are used for and by the public.
- 229.165 (m) (1) (A)not clean; Need to again remember to keep all clean utensils for serving/cooking stored within clean containers(observed container holding supposedly clean/sanitized utensils with food/various debris on bottom).
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03/24/2011 | 78 |
- Refrigerated, potentially, hazardous food items not being maintained at 41 degrees and below; 10 lbs of refried beans at 64 degrees F and approximately 2 lbs of Barbacoa at 62 degrees F; management not using time as a public heatlth control at time of inspection; items discarded.
- 229.163 (h) (6) wash as needed; Employee observed coming from back area and not washing hands properly before working with clean utensils and handling flour tortillas; also observed employee rinsing dirty kitchenware off in 3 compartment sink and not washing hands before touching clean utensils.
- 229.164 (a) - Honestly presented; foreign particles and approx. 2 to 3 dead ants observed in bulk container sugar in back area; sugar discarded.
- 229.164 (o) (7) (A) consume by date (prepare) Refrigerated, potentially hazardous foods prepared and held in food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold, or discarded; Need to also use a system for marking cheese that has been taken out of original packaging and rewrapped(ie using A, B, C to designate which to use first).
- 229.166 (i) (1) (A)HWS not accessible; Keep all kitchenware out of handwashing sink; Handwashing sink should only be used for washing hands.
- 229.167 (p) (11) (C)insects/pests not minimized; Evidence of roach droppings inside bottom storage shelves where pots/other utensils are stored.
- At least one employee needs to be food manager certified during all hours establishment is open; manager informed me employee has her food manager certification, but at time of inspection no documentation could be shown.
- 229.165 (h) (2)thermometer available; All reach in coolers need to be provide with a thermometer at all times(small reach in cooler in kitchen).
- 229.165 (m) (1) (A)not clean; Clean kitchenware being stored in dirty containers.
- Latest inspection report needs to be posted viewable to the public at all times.
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09/13/2010 | 65 |
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