| No violation noted during this evaluation. | 03/20/2016 | 100 |
- All TCS foods that require hot holding must be at or above 135 degrees F- barbacoa at 117
- All packaged items: torillas/pico de gallo/tamales require a label
- Supply each hand sink with towels
- Must wash dishes/wares using all 3 compartments 1. wash 2. rinse 3. sanitize 4. air dry
- Must register CFM with City of San Antonio - DBSC located at 1901 S Alamo HEALTH desk cost $15.45 each ID
- Use a thin probe thermometer to temp foods
|
09/27/2015 | 79 |
- All grab and go items for customer self service require a label
- Rest room requires both hot and cold running water under pressure
- 1 CFM is required to be on site at all times with City of SA issued ID
- Provide a thin probe thermometer.
- Post current permit
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06/22/2014 | 83 |
- all prepackaged food for grab and go service must be labeled for individual sale - hot sauce and tortillas
- provide soap and towels at hand sink
- discontinue using non commercial pest spray
- Post CFM creditials on site at establishment. City of San Antonio issued ID maybe purchased at DBSC located at 1901 S Alamo cost $15.45
- Use wiping cloths stored in sanitizing solution to regularly clean and sanitize work surfaces. Clean all coolers used to hot hold food items- ensure all containers are in good condition.
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11/17/2013 | 84 |
- 229.165 (h) (3)thin probe available....need at least one thin probed thermometer....
- At one person during all hours of operation, must have the "Food Manager's Certification"....
- 229.165 (g) (1) equipment not sufficent....obtain a hot holding unit such as a warmer that hold the barbacoa to a temperature of at least 135F...or if using TIME as a PUBLIC HEALTH CONTROL, then logs sheets with the date, time and (temperature of the meat) that the barbacoa was placed in the insulated chest, and remember that you have a max of 4 hours from the time the meat falls below 135F...then the meat must be discarded and not re-used....
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04/22/2012 | 91 |
- 229.164 (r) (1) (A) labeled properly....chicaronies need proper labeling...
- 229.164 (o) (6) (A) PHF>135.....the barbacoa must hot hold at a temperature of at least 135F...checked at 130F....reheat to 165F then adjust steam table so as the meat reaches 135F or more for hot holding...
- at least one person on duty at all times must have food manager's certification....handout given...
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10/01/2011 | 88 |
- 229.164 (o) (6) (A) PHF>135. A pot of menudo on steam table was at a temperature of 125 degrees F. Employee indicated that this pot of menudo was delivered at 7 am this morning and voluntarily discarded this food item. 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.
- 229.167 (e) (3) (A) no towels. The hand washing sink in the restroom did not have paper towels. Provide paper towels at this sink immediately.
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12/12/2010 | 92 |
- A pot of menudo was sitting on a counter at a temperature of 110 degrees F. Employee stated that menudo was brought to store around 9 am. Establishment has until 1 pm to use this item; menudo must be reheated to 165 degrees F prior to serving.
- Observed an unlabeled bag of pork rinds for sale. Establishment must ensure all packaged food items are labeled with the name and address of the establishment where they were manufactured and packaged, the common name of the food item, and a list of ingredients used to make item in descending order of mass used.
- The hand washing sink in the restroom did not have soap. Provide soap at this sink immediately.
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05/30/2010 | 88 |
| No violation noted during this evaluation. | 05/02/2009 | 87 |
| No violation noted during this evaluation. | 06/28/2008 | 85 |
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