Taco Kitchen #2, 1027 Rittiman Rd, San Antonio, TX - inspection findings and violations

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Business Info

Name: TACO KITCHEN #2
Address: 1027 Rittiman Rd, San Antonio, TX 78218
Total inspections: 11
Last inspection: 03/11/2016
Score
100
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
****
4.0
Ratings in categories:
Food:
****
4.0
Service:
n/a
n/a
Price:
*****
5.0
Ambience:
****
4.0
Cleanliness:
n/a
n/a

Restaurant representatives - add corrected or new information about Taco Kitchen #2, 1027 Rittiman Rd, San Antonio, TX »


Inspection findings

Date

Score
No violation noted during this evaluation. 03/11/2016100
  • Ice in a cold hold container was almost completely melted, and the ice level was too low for the size of containers in it. The temperature of the cheese was 55 degrees F. Monitor the level of the ice in the cold hold, and keep it at least as high as the level of the product.
  • A taco was handled with bare hands, and there was no documentation present for bare hand contact of ready to eat food. Use gloves or utensils when handling ready to eat food.
 10/09/201591
  • Food employee washed hands in a 3-comp sink.
  • Bare hand contact of food requires a program that includes training on: proper hand washing, when to wash hands, where to wash hands, proper fingernail maintenance, risks of bare hand contact, good hygienic practices, employee health policies, jewelry prohibition.
  • Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer; incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
  • Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
  • Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
  • Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
  • Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
  • Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
 06/08/201586
  • Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
  • Food establishment permit not posted
 11/17/201494
  • Observed employee eating in the kitchen. Ensure all employees are eating in a designated area away from food preperation.
  • Observed beans and carne guisada all over 24 hours of preparation without date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
  • Observeed mold inside the ice machine. Clean and sanitize all equipment to be used for food storage, prep, or service.
  • Observed no bare hand contact documentation. Utilize gloves until documentaion and safe guards are in place. Documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards: 1) double handwashing; 2) nail brushes; 3) a hand sanitizer after handwashing; 4) incentive programs that assist or encourage food employees not to work when they are ill; 5) other control measures approved by the regulatory agency.
  • Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
 04/16/201482
  • Observed beans, rice, carne guisada and cut vegetables all over 24 hours of preparation without date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
  • Observed the refrigeration unit and shelves need to be cleaned of mold, rust and some food debris. Clean equipment used for storing foods in reach in units.
 11/19/201393
  • 229.165 (m) (1) (A)not clean. ENSURE TO CLEAN ALL WARES USED FOR FOOD PREPARATION
 05/14/201397
  • Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
  • Air gap on ice machine is not present.
  • All coolers must have readily accessible and working thermometers. Cooking without a temperature measuring device.
  • Food contact equipment must be in good repair. Replace defective ice machine.
  • Post most recent graded inspection report in customer view.
 04/17/201283
  • 229.168 (d) (2) (A) (ii) not according to label. Pesticide not authorized for food establishment use.
  • 229.165 (m) (1) (A)not clean. Reach-in refrigerator shelving and inside bottom of refrigerator not easily cleanable, rusty and or dirty.
  • 229.164 (o) (7) (A) consume by date (prepared).
 02/16/201190
  • Provide for personal items and food to be stored separately.
  • Bare hand contact with ready to eat foods requires the use of two barriers against contamination and documentation. Procedures provided.
  • Provide for prepared foods, produce and cheese to be stored higher than raw meats in coolers and freezer.
  • Provide written time records for foods such as eggs or cooked potatoes which are being held at temperatures between 41df and 135df.
  • Clean inside coolers and freezer.
 04/09/201081
No violation noted during this evaluation. 11/04/200869

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1 User Review:

DRJ

Added on Dec 12, 2016 1:14 PM
Food:
****
Service:
n/a
Price:
*****
Ambience:
****
Cleanliness:
n/a
I started eating here in 1988, and found it to be consistently good, and good prices. It will be missed by me, and fellow patrons, very much. I found a replacement, LA Luna Azul Austin hwy, Walzem coming east, will be on north side, near motorcycle shop, 2423
Would you recommend TACO KITCHEN #2 to others? Yes
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