- 229.163 (h) (9) contaminate hands. Observed employee adjust hat and ear piece then continue to assemble breakfast tacos without changing gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- 229.163 (n) (1) eat.drink.smoke. Observed employee beverages stored on top of container used for sugar/salt packet storage. Ensure all employee beverages are stored in an area where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle tortillas with her bare hand. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Ensure employees are wearing gloves on both hands and not just one hand.
- 229.168 (c) (1) toxics stored. Observed sanitizer bucker stored next to sugar/salt packets. Ensure all toxic items are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning.
- 229.165 (a) (1) (A)safe construction. Observed plastic coating on knife magnet in prep area to be falling off exposing rust and metal. Ensure knife magnet is replace with one that is smooth and easy cleanable.
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03/03/2016 | 82 |
- 229.163 (h) (8) before gloves. Observed employee cleaning chairs outside behind the restaurant then get called to the front to help with breakfast. Employee then rinsed hands with hose outside then proceed to grill to start making eggs. ***Employees must follow proper hand washing procedure, when changing tasks, by washing with soap and hot water for 20 seconds and dry with paper towel.***
- 229.163 (n) (1) eat.drink.smoke. Observed employee beverage stored on shelf above food prep line. ***An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.***
- 229.166 (i) (1) (B) HWS improper use. Observed employee wring sanitizing rag in hand wash sink. ***A hand washing facility may not be used for purposes other than hand washing.***
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee on food prep line making tacos with one bare hand and one gloved hand. ***Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.***
- 229.163 (h) (9) contaminated gloves. Observed employee grab customer's personal coffee mug then proceed to make tacos using the same gloves. ***Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.***
- 229.165 (d) (1) (B)free of breaks, cracks. Observed damaged utensils stored over 3compartment sink. Discard and or replace unsafe equipment. ***All utensils must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.***
- 229.165 (q)food contact not sanitized. Observed knives with food debris present stored with clean knives on magnet. ***All utensils must be cleaned and sanitized properly before storing.***
- 229.165 (b) (2) (B)single service/use not clean. Observed employee store his banana on to-go containers near grill area. ***All personal drinks and food should be stored away from food prep areas. Ensure to keep all single-use articles clean and free of contamination.***
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08/04/2015 | 85 |
- Hand sink observed with soiled whisk near drive-thru window. Another hand sink observed with rags inside. Ensure hand sinks are used for hand washing only. Corrected On Site (COS)
- Rockstar energy drink observed resting on ice in ice machine. Ensure ice used for consumer drinks is not used as a cooling medium. Corrected On Site (COS)
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04/16/2015 | 92 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, sweeping floor, and general cleaning. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Changing gloves is not a subsitution for a hand wash.
- Ch 13, Art II, section 13-26 Last graded inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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12/22/2014 | 93 |
- Potentially Hazardous food (10 lbs of prepared cheese enchlidas and meat-filled taquitos located in the small refigerator: prepared at 8 PM the previous evening,2 lbs shredded lettuce located on the serving line)not at required temperature in cooling units(48 F-60 F).Food must be maintained at or below 41°. NOTE: All time-temperature abused items condemned and voluntarily destroyed IAW city ordinance. NOTE: Also discussed and issued documentation for utilizing "Time Only as a Health Control" for immediate service items.
- 229.167 (p) (5) improper use of sinks. 229.166 (i) (1) (B) HWS improper use. Employee dumping container of liquid in hand sink(located by the char broiler area). Use this sink is for handwashing only.
- Raw shrimp stored above RTE foods(uncovered cheese and diced tomatoes: located in the refrigeration unit by the Char Broiler/ Shelled eggs stored above RTE cubed potatoes: located in the WIC.)NOTE: Cover items to protect from contamination and store raw meat-seafood below RTE and prepared food items to prevent possible cross contamination. Overspray-splash from floor cleanining contaminating dishware stored on rack to air-dry. NOTE: Protect food/food contact equipment from contamination during cleaning procedures. NOTE: Wash/rinse/sanitize all food contact equipment to include the storage rack.
- Refrigerated, ready-to-eat food(numerous items located in the WIC and other refrigeration units) not properly marked with a use by date. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- A direct connection between sewage system and drain originating from equipment(small ice machine) which food, portable equipment or utensils are placed has been found and documented. Install an air gap(1-1 1/2 inch between) drain line between the food handling equipment and the sewer line.
- 229.165 (m) (1) (A)not clean. Food contact surfaces(utensils,knives,magnetized knife holder,etc.) unsightly (dirty or not clean: food debris,rust,not properly air dried). Clean/ sanitize/air dry.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic(numerous cracked plastic serving pans,melted handles on spatulas-wire whips,etc.). Food contact equipment must be in good repair. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard/replace damaged equipment.
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08/14/2013 | 74 |
| No violation noted during this evaluation. | 01/31/2013 | 100 |
- No soap at the hand washing sink.There is one handwashing sink without handsoap. Supply every handwashing sink with soap.
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06/12/2012 | 97 |
- Ensure to properly clean the margarita machine.
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08/24/2011 | 97 |
- Potentially Hazardous food not at required temperature in cooling unit. During the inspection the Walk-in cooler was turned off. The manager said the cooler was turned off at 7am. Checked the temp on the beef and chicken products and found all the raw chicken reading a temperature 47F-50F and slowly rising. The chicken was discared. The beef was reading a temperature of 40F or less.
- The walk-in cooler was cut off and reading a internal temperature of 46F. There was someone working on the walk-in cooler during the time of inspection.
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02/03/2011 | 92 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. Chopped Beef fajitas not being held at 135F. The product read 118F.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Flies are evident within the establishment.
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08/23/2010 | 92 |
- Please ensure employees are washing hands anmd changing gloves between tasks. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, or santizing work area. If employees are wearing gloves, employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Please ensure handsinks are used for handwashing only.
- Please ensure that all food contact surfaces are washed, rinsed and sanitized. During course of inspection, drawer handles containing single use aticles found in need of washing.
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02/16/2010 | 90 |
| No violation noted during this evaluation. | 07/02/2009 | 91 |
| No violation noted during this evaluation. | 06/02/2008 | 79 |
Restaurant representatives - add corrected or new information about Taco Cabana #255 #, 20720 Us 281 N, San Antonio, TX »