| No violation noted during this evaluation. | 02/25/2016 | 100 |
| No violation noted during this evaluation. | 08/27/2015 | 100 |
| No violation noted during this evaluation. | 01/26/2015 | 100 |
- Place paper towels near all hand sinks
- At least 1 CFM (certified food manager) must be on site with credentials issued by City of San Antonio.
- Provide for accurate thermometers in all coolers where TCS foods are stored
- Post most recent scored inspection report
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09/15/2014 | 88 |
| No violation noted during this evaluation. | 03/11/2014 | 100 |
| No violation noted during this evaluation. | 11/07/2013 | 100 |
- Provide all hand sinks with soap and towels. (Hand sink in restroom did not have towels.)
- Ensure all prepared and repackaged food items are properly date labeled. (Beans and cuts of meat in refrigeration units without proper date labeling.)
- Ensure a certified food manager is present during all shifts. (No certified food manager present during time of inspection.)
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03/27/2013 | 90 |
- At least one person on duty must have Food Managers Certification during all hours of operation....handout for course/times/phone numbers given...
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02/23/2012 | 97 |
- Salsa sitting on tables was 66-70 degrees F. An employee stated that the containers of salsa were placed on the tables at around 6 am this morning. The salsa in these containers must be served by 10 am today, cooled to 41 degrees F by 10 am today, or discarded by 10 am today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time is being used as a public health control.
- 229.164 (o) (6) (A) PHF>135. Cooked potatoes in a container on the griddle were between 97-104 degrees. An employee indicated that these potatoes were cooked at 7:30 am. These potatoes must be reheated to 165 degrees and served by 11 am this morning. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time is being used as a public health control.
- At time of inspection there was not at least one employee available that was food manager certified. An employee or employees must enroll in a food manager training course within 30 days so that there will be an employee at every shift that is food manager certified.
- 229.165 (h) (2)thermometer available. There were not dial type or hanging type thermometers inside two reach in refrigeration units. There were no probe type thermometers available for employees to use in ensuring the attainment and maintenance of food temperatures. Obtain probe type thermometers for employees to use, and place dial type or hanging type thermometers in the two reach in refrigeration units that are lacking them.
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04/28/2011 | 84 |
- 229.164 (o) (6) (A) PHF>135. Cooked potatoes and chorizo that were in containers resting on top of a warm griddle were at temperatures of 100 degrees F and 129 degrees F respectively. Employee stated that these items had been on griddle since 7 am. Establishment may use these food items until 11 am today provided the food items are heated to 165 degrees F prior to serving. Potentially hazardous food must be held below 41°F or above 135°F except during preparation, cooking or cooling or when time is used as a public health control.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employees handling ready to eat food with bare hands without utilizing two approved barriers. Prior to handling ready to eat food with bare hands employees must perform a double hand wash followed by using a nail brush on nails and or applying an alcohol based hand sanitizer. The establishment must also maintain signed documentation that employees have been trained how, when, and where to wash hands and handle ready to eat food.
- 229.164 (o) (7) (A) consume by date (prepared). Observed large containers of prepared ready to eat food in refrigeration units that were not date labeled. Employees indicated that these items had been prepared the previous day but were unsure if these items would be used by today. Prepared, ready to eat, potentially hazardous food must be marked with a consume by date or date of preparation. Prepared, ready to eat, potentially hazardous food can only be used for up to 7 days after it was prepared.
- 229.167 (e) (2) no soap. The hand washing sink in the employee restroom did not have access to soap. Provide soap at this hand washing sink immediately.
- At time of inspection there was not at least one employee that was food manager certified available on site. An employee or employees must enroll in food manager training classes within 30 days. Failure to have a certified food manager at every shift by next regular inspection may result in the owner and or operator of this establishment receiving a citation.
- Ch 13, Art II, section 13-26 Display permit. Previous graded health inspection report was not posted in public view. Post a copy of this health inspection report in public view immediately.
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10/13/2010 | 78 |
- Observed prepared potentially hazardous food in reach-in coolers being held longer than 24 hours with no clear date labeling. Date label all prepared potentially hazardous food items with the date of preparation and dispose of any food that is not used within 7 days of preparation. Also date label all potentially hazardous food items that are commercially packaged once removed from the original package; do not use these items longer than 7 days after they have been removed from their original package.
- Observed that the employee restrooms in the kitchen were lacking paper towels. Provide paper towels at all hand washing sinks.
- Observed several flies in the kitchen area. Also observed bugs in the men's and women's employee restrooms. Eliminate the presence of insects by using any approved means.
- Observed that the bleach solution used to sanitize washed and rinsed dishes exceeded a concentration of 200 ppm. Please ensure that bleach solutions used to sanitize any food contact surfaces are at a concentration between 50-100 ppm.
- Observed that the ice maker's waste water line was directly plumbed to a sanitary sewer. Provide for the ice machine to drain into a sanitary sewer via an air gap, or install a back flow prevention device on the ice machine. Establishment has 10 days to comply.
- Observed that several plates that were being stored had visible dust on them. Ensure that all food contact surfaces are clean to sight and touch when not in use.
- Observed that a sheet pan had rodent droppings on it. Clean all food cotnact surfaces every four hours or as needed.
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04/01/2010 | 81 |
| No violation noted during this evaluation. | 03/19/2009 | 77 |
| No violation noted during this evaluation. | 05/23/2008 | 71 |
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