| No violation noted during this evaluation. | 01/28/2016 | 100 |
- Observed cloth towels being stored in hand sink. Ensure to only use hand sinks for hand washing purposes. Manager stated they are working on getting employees cups with lids for storage of personal beverages.
- Hand sink in front area had hot water only reaching to 93 degrees F. Ensure to correct issue to ensure hot water is able to reach up to 100 degrees F.
- Ensure to thoroughly clean all hot and cold hold unit to remove any food debris accumulation, in order to prevent cross contamination with food that is being stored for service.
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09/03/2015 | 89 |
- Certified Food Manager certificate not presented for certified food manager on duty. Mr. Villalba stated that his certificate was in process.
- -Nail brush at hand sink was heavily soiled. Ensure to replace brush frequently to ensure good hand washing procedures. -Ice machine had dead bugs along edges (not touching ice) but could lead to contamination from condensation buildup leaking into machine. Manager had employees discard ice, and clean and properly sanitize machine to correct issue. -Cold hold units, where ready to eat food items are stored, were soiled with grease, food and water debris buildup. Manager stated that units are cleaned every 3 days. Please ensure that units are consistently cleaned to prevent cross contamination of food stored in units.
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05/19/2015 | 94 |
- Observed container of raw chicken stored above bag of diced onions, and on rack above open container of raw unshelled eggs. Ensure to store all raw foods away from any cooked and ready to eat foods to prevent cross contamination.
- Ensure to thoroughly clean cold hold units around edges where food accumulates in, to prevent contamination of foods served.
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12/16/2014 | 93 |
- Hot water at three compartment sink reached up to 91 degrees F before dropping in temperature. Ensure that hot water at three compartment sink is able to reach up to 110 degrees F.
- Observed several serving utensils to be in bad repair. Ensure that all utensils and dishware used for service of customers and preparation of foods, are in good repair. Manager corrected issue on site.
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03/25/2014 | 93 |
- Observed tray of flautas in walk in cooler to be at 47 degrees. Manager stated flautas were made the day prior. Ensure that all food held in refrigeration units for cold hold should maintain temperatures of 41 degrees and below.
- Observed employee eating near chip station in kitchen, with gloves on, did not proceed to wash hands. Ensure that hand washing is done after switching tasks (i.e. cleaning, wiping down areas, cooking, preparing foods, etc)
- Observed employee eating near chip station in kitchen by drive thru window. Ensure eating is not done in kitchen. Eating should be done in dining area, or an area designated and away from food and food preparation areas.
- Observed food (raw shrimp tampico, raw beef fajitas, etc) in cold hold units to not be covered. Ensure that all food whether raw or cooked, being stored in refrigeration units are covered to prevent cross contamination.
- Observed prepared foods (i.e. pico de gallo) being stored in walk in cooler with preparation date marking labels from 10/29/13. Ensure that all potentially hazardous, prepared foods being stored in refrigeration units for more than 24 hours are labeled with date marking labels with expiration date of 7 days maximum, with preparation day counting as day1.
- Observed hand sinks in both men and women's restrooms with hot water only reaching up to 88 degrees. Ensure hand sinks are supplied with hot water that can reach up to 100 degrees for proper hand washing procedures. A 24 hours follow up will occur at which time hot water issue should be corrected.
- Observed pails with bleached water for sanitizer, to be at too high of a concentration. Ensure that the use of test strips are followed to ensure that concentration levels are at correct concentrations. Bleached water should be at 50-100ppm and Quaternary Ammonium should be at 200-400ppm
- Observed single service items (i.e. foam cups, paper bags, etc) to be dirty. Ensure single service items that will be used for service of food are kept clean.
- Observed utensils used to cooked foods as being ordered, to be stored in container with water. Utensils should not be stored in water, should be stored on clean and dry surfaces to prevent bacterial growth and cross contamination.
- Observed ice machine panel to be dirty. Ensure that panel is kept clean and free of any mold buildup.
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10/31/2013 | 70 |
- Drive thru cold hold - Pico de gallo was 53F degrees. Sour cream was 50F degrees. Per manager the food items were placed on table 2.5 hours before inspection. Must keep potentially hazardous foods cold food items at 41F degrees or less. Manager added ice to table.
- To-go area cold hold - Pico de gallo was 46.3F degrees. Sour cream was 50.6F degrees. Per manager the food items were placed on table 2.5 hours before inspection. Must keep potentially hazardous foods held cold at 41F degrees or less.
- Observed employees handling ready to eat foods (rice) without washing hands. Proper documentation was not available. Ensure to have the following posted and available: 1. statement stating what barriers (such as double handwashing, use of nail brush, hand sanitizer, etc) will be used for hand washing 2. corrective action that will be taken if employees fail to follow proper guidelines (i.e. re-train, discard food handled improperly, etc) 3. signatures of all employees stating their acknowledgement of proper food handling of ready to eat foods.
- Observed manager wash hands improperly. He did not utilize the minimum 20 seconds for proper and adequate handwashing before putting on gloves to touch ready to eat foods such as tortillas. Employees must follow proper handwashing techniques to avoid cross contamination.
- Observed employee use handsink to rinse and refill water pitcher. Handsink is for handwashing purposes only.
- Drive thru - Observed an employee touch tortillas with barehands without washing hands first. Ensure to hand wash frequently as needed to ensure no cross contamination.
- Prepped food in walk-in such as rolled enchiladas did not have a date on them. All prepped foods that will not be used within 24 hours must have a discard date that is 7 days out including the prep date.
- Handsink temperature would not reach the minimum 100F degrees. Temperature was 86.4F degrees. Handsink temperature must be between 100F and 110F at all times to ensure proper handwashing.
- Observed clouds of gnats in drink cage and at mop sink. Use proper methods such as eliminating moisture and cleaning sufaces to pest proof establishment.
- Observed buckets containing an unknown solution throughout kitchen area. Per manager buckets contained sanitizing solutions. All toxic chemicals must be properly labeled.
- Prep tables throughout establishment including drive thru area are dirty with old food and grease. Ensure all food contact surfaces are cleaned/sanitized to eliminate cross contamination.
- Cold hold tables in drive thru and to-go station are running at 50F degrees. Each of the tables has a layer of ice around the edges. Cold hold tables can not keep potentially hazardous foods at 41F degrees or less. Establishment is having ventilation/AC issues. District manager measured temperature of kitchen to be 93F degrees.
- Establishment does not have any City of San Antonio Food Manager Certifications. Establishment must have a certified food manager present at the facility at all times.
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07/03/2013 | 61 |
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats seen around drying racks in wash room.
- 229.165 (m) (2)non food contact dirty. Wire drying rack in wash room needs to be cleaned. Accumulation of dirt, food residue, and other debris, seen on wire drying rack.
- Ch 13, Art II, section 13-26 Display permit. Most recent copy of inspection report must be posted for customer view. Inspection report currently hanging, is from two prior inspections ago.
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11/15/2012 | 91 |
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, must be properly date labeled with time and date food was prepared. Inside WIC, beans that were made yesterday, did not have a date label on them.
- 229.166 (f) (4) air gap 2x. Spray nozzle at three compartment sink, needs to be repaired. Spray nozzle is hanging low, inside of sink well. Spray nozzle should have a proper air gap with sink well, at least 2 inches, or twice the diameter of the pipe.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats around drink containers in back storage room.
- 229.168 (c) (1) toxics stored. Do not store or place chemical sprays, with spray nozzles pointing to, or directly above clean dishes. Plus, do not store bleach bottle over clean dishes on drying rack.
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07/09/2012 | 86 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper fitting cover and straw. Personal drink with no cover, sitting on prep-table.
- 229.165 (m) (1) (A)not clean. Dirty knives found at pre-station. Insure utensils are being cleaned properly, prior to use.
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02/10/2012 | 93 |
- Open employee drink found where open food is stored. Employee food and drinks must be stored away from food and food prep surfaces.
- Gnats and fruit flies found in establishment. Establishment must eliminate standing water and repair baseboards.
- Lubricant for tortilla oven must be stored away from open tortillas.
- Cutting boards should be cleaned so that no food remains after washing and sanitizing, or should be replaced if they cannot be thoroughly cleaned.
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08/15/2011 | 87 |
- Dishwashing soap stored in clean wares rack. Dishwashing soap should not be stored above clean utensils used for cooking and service.
- 3 compartment sink fow washing wares should be used to wash dishes in the order of wash, rinse, sanitize to prevent confusion.
- Dirty knives found on clean knife board. Only clean knives for immediate use may be stored on knife board.
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04/11/2011 | 91 |
- Inspector encountered open employee drink containers above food dried goods/ingedients bins.
- Have a readily accessible thermometer. No thermometer available reach in cooler by grill area.
- 1. Cleaned ustensils in warewashing area still have food residue. 2.Cleaned utensils in warewashing area are stored in unsanitary bins and are cross-contaminated by standing water and food particles. 3.Ice scoop stored on top of ice machine instead of in designated scoop holder.
- No Heimlich poster posted.
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01/13/2011 | 87 |
- DESIGNATE AREA, AWAY FROM CUSTOMER FOOD STORAGE FACILITIES, FOR EMPLOLYEES TO STORE PERSONAL DRINKS. FOUND HILL COUNTRY FARE PERSONAL WATER BOTTLES IN COOLER DESIGNATED FOR STORAGE OF CUSTOMER/RESTAURANT FOODS. IN ADDITION, FOUND PERSONAL DRINKS AT DRIVE THRU DRINK DISPENSOR
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. FOUNTAIN DRINK DISPENSING SPIGOTS ENCOMPASSED WITH DEBRIS,MOLD. ALL FOOD EQUIPMENT SHOULD BE CLEANED AND SANITIZED DAILY TO PREVENT GROWTH AND BUILDUP OF MATERIAL
- Have a readily accessible thermometer. THERMOMETER NOT PROVIDED FOR SMALL REACH-IN COOLER
- 229.165 (m) (2)non food contact dirty. FOOD CONTACT SURFACES OF EQUIPMENT, CUTTING BOARDS, MUST BE MAINTAINED CLEAN AND FREE OF DEEP GROOVES, PITS, THAT PREVENT PROPER WASHING AND SANITIZING. RECOMMEND REPLACEMENT OF CUTTING BOARDS
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08/26/2010 | 86 |
| No violation noted during this evaluation. | 09/15/2009 | 100 |
| No violation noted during this evaluation. | 05/27/2009 | 90 |
| No violation noted during this evaluation. | 02/10/2009 | 82 |
| No violation noted during this evaluation. | 02/05/2008 | 88 |
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