- All hand wash sinks require hot and cold running water: ladies rest room hot water is at 83 degrees F, kitchen hand wash sink is at 150 degrees F (no cold water to temper hot water making it too hot to wash hands)
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03/28/2016 | 96 |
- Hand sink is for hand washing only- do not place any items inside hand sink
- Employee drinks require a lid and a straw- no twist top drinks allowed
- Use 2 barriers of protection when handling ready to eat foods *tortillas/shredded cheese/shredded lettuce). Provide a department example of the required documentation.
- Use a thin probe thermometer for cooling/reheating other complex processes
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12/22/2015 | 89 |
- All TCS foods must be at or below 41 degrees F- shredded cheese/guacamole/cut tomatoes/shell eggs at 50
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09/01/2015 | 95 |
- Observed food items in reach in cooler for cold hold by stove area was at 50 to 55 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. Moved food items to walk in cooler.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Discontinue using broken/chipped wares including lids to food storage, food storage bins, ect.
- Ensure that all food contact surfaces are clean and in good condition such as ice storage units, lids to food storage, ect.
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01/15/2015 | 89 |
- All TCS foods must be at or below 41 degrees F- all items in reach in cooler on line were at or above 58 degrees F. Corrective actions taken
- Do not store TCS foods in this cooler until cooler can maintain required temperature of 41 degress F or below
- Label all working containers with toxics that have been removed from original containers
- At least 1 CFM must be on site while food operations are ongoing. Must show credentials
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07/16/2014 | 86 |
- Food handler not following establishment Bare Hand Contact document- establishment has elected to use gloves however food handlers not wearing gloves while handling ready to eat foods.
- repair the gasket on the reach in cooler in front service area.
- Post current permit- posted permit expired 2/2012. Owner was called and stated current permit is in the locked office.
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02/10/2014 | 90 |
- Observed employee use un-gloved hand to touch ready to eat food. Policy is for employees to use gloves to handle ready to eat foods. Ensure employees are wearing gloves (or other barrier) to handle ready to eat foods or complete bare hand documentation if a barrier is not going to be used.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food with a date label consisting of the prep date. Ensure prepared food kept for more than 24 hours has a date label with the USE BY date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- At time of inspection, bucket with cloth did not have sanitizing solution. Ensure bucket has sanitizing solution. Bleach concentration should be 50-100ppm.
- Observed microwave with a heavy amount of food debris. Ensure microwaves are clean to sight and touch.
- Observed rusted tongs stored with clean wares. Ensure wares are in good repair.
- Observed spatulas being stored between wall and 3 compartment sink. Ensure wares are stored in a clean area, such as on magnetic strip, drawer, or hanging on a hook.
- Observed multitude of plates with cracks/chips around rim. Ensure all wares are in good repair.
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08/13/2013 | 86 |
- 229.164 (a) - Honestly presented....discard any broken or cracked eggs....COS
- 229.164 (o) (7) (A) consume by date (prepared)....date labels are ok but to prevent contamination, please cover the left-overs....
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04/18/2012 | 92 |
- At least one person on duty, during all hours of operation, must be present with Food Managers Certification....
- 229.164 (o) (6) (B) (ii).milk found at 46F....discard....
- 229.164 (o) (9) (A) (iii) unmarked food>24 hrs....left-over foods more than 24 hours old must have name, date made....COS
- 229.165 (l) (1) (B)not calibrated....Inspector provided "hands-on" demonstration for the owner...COS
- 229.165 (g) (1) equipment not sufficent....bottom part of the small reach-in is not keeping potentially hazardous foods(PHF) such as meats, cold enough (checked at 46F)...owner has a new refrigerator and awaiting for electrical plug installation...meantime, owner agreed that all PHF will not be stored in the bottom part of the small reach-in refrigerator...
- 229.165 (k) (14) (A)chlorine solution....found the solution less than 50ppm...demonstrated to employee how much water to use and how much sodium hypochlorite(bleach) to use....
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03/21/2012 | 79 |
- Potentially Hazardous food not at required temperature in cooling unit...disard 4 dozen eggs...52F...must be 41F or colder...
- 229.165 (g) (1) equipment not sufficent....the small reach-in next to the stoves is not keeping products to a temperature of at least 41F...suggest move the unit to a different location away from the stoves...
- 229.164 (e) (1) (D) (ii)Gloves.....owner states gloves are worn when handling Ready To Eat(RTE) foods, but noticed employee not wearing the gloves when handling the RTE foods...
- Ch 13, Art II, section 13-26 Display permit....owner is obtaining a copy of the misplaced food permit today...
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10/14/2011 | 85 |
- Cooked beef, cooked chicken, cooked green beans, cooked chorizo, whole shell eggs, and cut tomatoes inside a refrigeration unit were at temperatures between 48-75 degrees F. The cooked beef, chicken, green beans, and chorizo had been in the unit since the previous evening. An employee voluntarily discarded these items. The cut tomatoes were cut 15 minutes prior; the establishment may serve these tomatoes until 12 pm today any left over tomatoes must be discarded at that time. The whole shell eggs had been placed in the refrigeration unit about 1 hour prior according to employees; the establishment may serve these eggs until 11 am today provided the eggs are heated to 165 degrees F prior to serving.
- 229.164 (o) (6) (A) PHF>135. Cooked potatoes on the steam table were at temperatures between 106-121 degrees F. Employees reheated these potatoes to 165 degrees F and then placed them back on steam table. 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.
- 229.163 (h) (7) raw to RTE. Observed an employee crack an egg and then immediately handle a cooked tortilla without first washing hands. Employees must wash hands in between handling raw and ready to eat food.
- 229.163 (f) (2) (B) rinse clean warm H2O. Observed an employee fail to use warm water when washing and rinsing hands. Employees must wash and rinse hands with water that is at least 100 degrees F.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. Observed employees handling ready to eat food with bare hands without utilizing at least two approved safe guards. Employees must perform a double hand wash followed by the use of a nail brush or the application of an alcohol based hand sanitizer prior to handling ready to eat foods with their bare hands. The establishment must also maintain signed documentation that outlines this procedure, states when employees should wash, where to wash, and the corrective actions they must take should they improperly handle ready to eat food.
- 229.165 (h) (2)thermometer available. Unable to locate a thermometer inside one of the refrigeration units. Provide a dial type or hanging type thermometer inside this refrigeration unit immediately.
- 229.165 (d) (1) (B)free of breaks, cracks. The cutting boards on the service line and several spatulas were not free of cracks, breaks, pits, and other similar imperfections. Repair or replace these food contact surfaces immediately.
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11/10/2010 | 76 |
- A container filled with oat meal was sitting on steam table; the oat meal was at a temperature of 90 degrees F. Employees stated that oat meal had been out for less than 1 hour. Instructed employees to reheat oat meal to 165 degrees F and then use immediately. Potentially hazardous food items that are not being cooked, cooled, used immediately in food prep, or when time being used as a public health control must be kept at 41 degrees F or below or at 135 degrees F or above.
- A pitcher filled with cracked, raw egg was sitting on griddle; these eggs were at a temperature of 70 degrees F. Employees stated that these eggs had been cracked, put in pitcher, and set on griddle less than 15 minutes prior to beginning of inspection. Instructed employees to use these eggs immediately. Potentially hazardous food items that are not being cooked, cooled, used immediately in food prep, or when time being used as a public health control must be kept at 41 degrees F or below or at 135 degrees F or above.
- Food employees were not washing hands each time between tasks that could lead to the contamination of food, clean equipment and utensils, and other clean food contact surfaces. Food employees must wash hands whenever they change 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.
- Three compartment ware washing sink was not set up properly. The first compartment must contain soap and water to wash dishes, the middle compartment must be filled with clean water to rinse dishes, and the final compartment must be filled with a sanitizing solution at the appropriate concentration to sanitize dishes.
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05/25/2010 | 88 |
- Observed a container of chorizo and a container of cut beef being stored on the ledge of the gridle at a temperature of 90 degrees F for an unknown amount of time. Potentially hazardous food that is not in the process of prep, cooking, cooling, or when time is being used as a public health control must be maintained at a temperature of 135 degrees F or above.
- Observed that employees were not washing hands between tasks that may contaminate food, clean utensils, or clean food contact surfaces. 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.
- Observed that employeees were handling ready to eat foods with bare hands without utilizing at least two approved safe guards. Employees must perform a double hand wash followed by the use of a nail brush or the application of an alcohol based hand sanitizer prior to handling ready to eat foods with their bare hands. Establishment must also provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer.
- Observed that several large containers in the walk-in that contained prepared potentially hazardous food were not clearly date labeled. Establishment must clearly date label all prepared potentially hazardous food that will be held in refrigeration longer than 24 hours.
- Observed that floor and walls behind and under equipment were not kept free of dust, dirt, food residue, and other debris. Clean these non-food contact surfaces as neeeded.
- Observed that the scoop in the sugar bin and the spatulas used to prepare and serve food on the gridle were not clean to sight and touch. Clean all food contact surfaces every four hours or as needed.
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04/05/2010 | 80 |
| No violation noted during this evaluation. | 05/21/2009 | 92 |
| No violation noted during this evaluation. | 07/01/2008 | 60 |
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