| No violation noted during this evaluation. | 01/22/2016 | 100 |
| No violation noted during this evaluation. | 09/22/2015 | 100 |
- 229.168 (c) (1) toxics stored. Observed sanitizing bucket stored next to syrup dispensers. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- 229.165 (b) (2) (B)single service/use not clean. Observed plastic lids with food debris stored next to clean lids. Discard any dirty or damaged single use items.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed a spatula with a severely damaged handle being used on the grill. Utensil(s) must have smooth, easily cleanable surfaces.
- 229.165 (q)food contact not sanitized. Observed drive thru coke dispenser to have mold build up in nozzels. Ensure all soda dispeners are cleaned/sanitized regularly.
|
03/13/2015 | 94 |
| No violation noted during this evaluation. | 11/25/2014 | 100 |
| No violation noted during this evaluation. | 07/02/2014 | 100 |
- Do not use paper cup for dispensing food products.Do not keep knives in water bucket.
- observed some flies.need to eliminate flies.
|
11/05/2013 | 94 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. All items in salsa bar temping at 54 degrees F or above. Manager stated had been placed on bar at 6 a.m. and current time is 9:45 a.m. Not enough time remaining to cool down so all items were condemned and disposed of in trash with bleach.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. Beef and Chicken Fajita in top heating drawer across from grill temping at 130 degrees F. Drawer 2 held ground beef and bacon temping at 126 degrees F and Drawer 3 held potatoes and onions temping at 130 degrees F. All three drawers have individual thermostats and all were reading below the required 135 degrees F hold temp. Allowed to reheat all items except ground beef which did not appear to be in sound condition and was disposed of in trash.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed eggs stored on shelf above jalapeno peppers, lemons and limes in walk-in cooler.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient.
- 229.167 (e) (3) (A) no towels. No towels at only designated handwash station located in front service area. Told manager that needs to designate a sink as a handwash only sink in back food prep area and ensure is equipped with easily accessible soap and paper towels to ensure proper and adequate handwashing as required.
|
05/29/2013 | 75 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(beef used for Street Tacos at 86F) not at 135?F or above after being cooked to proper internal temperature. PHF must be maintained at 135?F or above except for a roast which when properly reheated and/or cooked may be maintained at 130?F. NOTE: Condemned and vestablishment voluntarily destroyed 1 LB of Time/temperature abused product, IAW City Ordinance.
- 229.163 (n) (2) (A) closed beverage container. Employee's uncovered Coffe, found in preparation area. Employees must drink from clean closed(tight-fitting lid and straw) beverage containers with cleans hands. Assure beverages are not stored in an area in which food/food contact equipment will be contaminated, designate a specific location for storage and consumption.
- 229.166 (i) (1) (B) HWS improper use. Employee dumping drinks(ice, storing cloths, containers of salsa) in hand sink. Use this sink is for handwashing only.
- Observed rotted lemon/limes located on the Customer self-service bar. Assure produce its in good condition and safe for human consumption prior to offering to the Public. NOTE: Check condition of product upon delivery from Vendor.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (Located in the Walk-in Cooler)not properly marked with a use by date. Allow 7 days from time of preparation, if maintained at 41F or less.
- 229.165 (r) (3) (D)no sanitization(sanitizing containers and items stored as clean on the racks). For sanitation a combination of PH concentration and temperature are not adequate. Keep quat ammonia sanitizing solution within (200ppm-400ppm).NOTE: Use provided ph test strips to verify proper concentration.
- 229.165 (m) (1) (A)not clean. Food contact surfaces(Food debris on a variety of utensils stored as clean: knives,scoops,magnetized knife holder,utensil racks,etc. and items are not properly air-dried with no sanitizing residual) unsightly (dirty or not clean). Clean/sanitize food contact surfaces.
|
12/10/2012 | 77 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must used for handwashing only -- observed food debris in handsink that did not appear to have come from handwashing.
|
02/02/2011 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by date. (condemned 8 5 -oz tres leches dessert)
- Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
|
08/31/2010 | 93 |
- Handsink must be used for handwashing only.
- Food for customer self-dispensing lacking proper manufacturer's information and list of ingredients.
- Store raw foods under vegetaables (raw shimps above vegetables in the walk-in cooler).
- Clean soda nozzles. Clean inside the ice machine.
|
04/05/2010 | 85 |
| No violation noted during this evaluation. | 06/10/2008 | 96 |
Restaurant representatives - add corrected or new information about Taco Cabana #118 #, 1255 Loop 410 Ne, San Antonio, TX »