- Salsas at the condiment bar are not at the proper cold hold temperature
- Uncovered sliced meat not at the proper hot hold temperature
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Handwashing sink used to dump drink cup
- Employee observed using a glove on one hand and touching single use food contact surfaces with the ungloved hand
- Ensure that all refrigeration units have thermometers
- Clean the margartita machine
- Fryer baskets must be in good repair. Baskets with broken wires must not be used.
- Food storage containers and utensils must be in good repair.
- Food contact surfaces not cleaned and sanitized.
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11/17/2015 | 76 |
- Diced chicken fajita at 112 degrees F. Food item was rapidly re-heated.
- Employees must follow proper handwashing procedure BEFORE donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. Observed several employees putting on gloves without washing their hands.
- Handwashing sink has food debris in the drain and on the sides of the sink which is an indication that the sink is being used for insert and utensil storage. If employees are using the sink properly and using gloves properly, there should not be any food debris in the sink.
- Eliminate the presence of insects by using any approved means. Observed gnats at teh dining room fountain drink dispenser.
- Clean the margarita machine
- Clean the fountain drink dispenser nozzles
- Clean the microwave
- Use food grade bags to store ready to eat food items. The to-go bags are not food grade storage bags.
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent.
- Clean the open top refrigerator near the grills.
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09/15/2015 | 81 |
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Observed uncoverd drink cup on the drive thru serving line.
- Employees must eat in designated areas only. Discivered an open bag of trail mix on the counter at the drive thru serving line.
- Observed an employee wearing a glove on her right hand and touching taco shells with her bare left hand.
- Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo at the Health Department desk from 7:45 am thru 4:30 pm for $15.45.
- Food contact surfaces of food containers not clean to the sight and touch
- Food contact equipment must be in good repair. Observed chipped plastic scoop, broken and melted lexon containers
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03/16/2015 | 86 |
- Cream based salsa at the salsa bar at 61 degrees F. Items on the salsa bar were discarded. Salsa bar interior side IR temp at 59 degrees F.
- 229.163 (h) (8) before gloves.Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves for working with food.
- 229.165 (h) (2)thermometer available.Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 229.165 (m) (1) (A)not clean.Equipment food-contact surfaces and utensils not clean to sight and touch.
- 229.165 (d) (1) (B)free of breaks, cracks.Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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01/13/2015 | 85 |
- 229.163 (i) not in HWS. Handsinks must be used for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Employees must consume drinks away from the food prep area. Additionally, do not consume from twist top containers.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat or chew (gum) while in the food service line.
- 229.165 (f) (12) (B)integral thermometer. Install thermometers to all coolers storing potentially hazardous foods.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine and ice bin drain pipe/s and floor drain equal to 2x the diameter of the pipe/s.
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08/28/2014 | 89 |
- OFF TEMPERATURE BEEF FOUND SITTING OUT BY SINKS. ENSURE COLD POTENTIALLY HAZARDOUS FOODS ARE STORED AT 41 DEGREES F OR BELOW.
- HANDSINK, ACROSS FROM DRIVE-THRU WINDOW, DID NOT HAVE HOT WATER AT TIME OF INSPECTION. ENSURE HOT WATER IS RESTORED TO HANDSINK. ALL OTHER SINKS HAVE HOT WATER (3 COMPARTMENT AT 110 DEGREES AND OTHER HANDSINKS AT 100 DEGREES F).
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07/25/2013 | 92 |
- Potentially Hazardous food not at required temperature in cooling unit. Food must be maintained at or below 41? during cold holding.
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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02/03/2012 | 91 |
- Establishment was found not having PHF foods kept at or below 41F. All PHF foods must be kept at or below 41°.
- Cooler found in establishment to be at a holding temp above 41F (51F). All coolers in establishment must kept at 41F or below as to insure that PHF foods are kept at proper cold hold temp.
- Establishment found using only two of the three compartment sink for manual ware washing and sanitizing. Use 3 compartment sink for proper manual ware washing.
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02/22/2011 | 89 |
- Please provide for all toxic materials to be properly stored & used, i.e. Sanitizing solution tested at 200 ppm; should be at 50-100 ppm. (cos). In addition, sanitizing solution shall be stored properly to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing, and/or partitioning.
- (a).Please provide for all food equipment & utensils to be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. (b). Please provide for all major equipment & non-food contact surfaces to be cleaned and sanitized; inside and out. For example, refrigeration units, racks, area under microwaves, etc.
- (a). Please provide for handsink to be used for handwashing only; observed soiled rag stored in handsink. (b). Please provide for all personal items to be stored in a designated area; observed employee purse stored on single-use items.
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04/28/2010 | 90 |
| No violation noted during this evaluation. | 11/07/2008 | 97 |
Restaurant representatives - add corrected or new information about Taco Cabana #258 #, 11722 Ih 35 N, San Antonio, TX »