Taqueria Chapala Jalisco, 12048 O Connor Rd, San Antonio, TX - inspection findings and violations

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Business Info

Name: TAQUERIA CHAPALA JALISCO
Address: 12048 O Connor Rd, San Antonio, TX 78233
Total inspections: 8
Last inspection: 12/09/2015
Score
93
Add photo of this business Description:

Ratings Summary

Based on 2 votes

Overall Rating:
****•
4.4
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*•
1.5
Ambience:
***•
3.5
Cleanliness:
****
4.0

Restaurant representatives - add corrected or new information about Taqueria Chapala Jalisco, 12048 O Connor Rd, San Antonio, TX »


Inspection findings

Date

Score
  • Separate raw meats and eggs during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
  • Consumer advisories regarding raw or under cooked foods including meat and eggs must be posted
 12/09/201593
  • Chorizo stored off the steam table was at 98 degrees F. The insert was placed on ice to be cooled down for storage.
  • Opened can of soda and drink bottles were being stored on storage shelves. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. MANAGEMENT HAS PROVIDED AN SEPARATE SHELF FOR EMPLOYEE DRINKS, EMPLOYEES ARE NOT USING IT.
  • Hand washing sink in the waitress has ice and lemon in the drain, it appears as if the sink is being used as a dump sink. The hand washing sink is to be used ONLY for hand washing.
  • Replace the metal strainer that has broken wires.
  • Posted permit expired 04/2015 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 207-0135.
 08/20/201585
  • Small insert of diced ham and diced sausage held above the reach in cooler are not at the proper cold hold temperature. Place inserts inside the reach in cooler.
  • Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
  • Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
  • Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
  • Use 3 compartment sink for proper manual ware washing. WASH - RINSE - SANITIZE and allow to air dry
  • Maintain written procedures at the establishment to ensure compliance.
  • Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
  • Potentially Hazardous Foods (PHF) held out of temperature control must be discarded within 4hrs.
 04/14/201580
  • Chicken held in the walk in cooler for over 4 hours at 50 degrees F. Chicken will be discarded approximately 30 pounds
  • Observed several employee drink cups above food; another employee had food at the same prep table as the chips
  • 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 o work, or control measures approved by the regulatory authority.
  • Protect food from contamination by storing food in packages, covered containers, or wrappings.
  • Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
  • Sink in the kitche is being used as a prep sink and a hand washing sink. The sink is for handwashing only.
  • The hand washing sink in the waitress area is being used as a dump sink. The sink is to be used for handwashing only.
  • Food manager certifiacation has expired in October of 2014
  • Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time. Maintain written procedures at the establishment to ensure compliance.
 12/08/201476
  • Reservoir used to supply water not properly maintained. Provide for adequate backflow prevention device.
  • 229.165 (m) (1) (B)grease and soil accumulation. Clean food contact surface inside reach-in cooler at bottom of cooler floor.
 11/07/201293
  • Cooked potentially hazardous foods not cooled from 70?F to 41?F or below. PHF delivered must be cooled within 4hrs to 41?F or less. (PHF may not be left on conuter top for proper cooling.)
  • 229.164 (e) (1) (D) (ii)Bare hand documentation. No 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 to hazards associated with bare hand contact using double hand washing. 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 o work, or control measures approved by the regulatory authority.
 11/23/201186
  • 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF must be cooled within 4 hrs to a temperature of 41°F or less if prepared from ingredients at ambient temperature.
  • Potentially Hazardous food not at required temperature in cooling unit. Potentially hazardous food must be maintained at or below 41° at the time of donation.
  • 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Protect food from contamination by storing food in packages, covered containers, or wrappings.
  • 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. 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
  • 229.165 (f) (11) (B) (ii) Ambient temp >41F. Cooler not maintaining establishments cold PHF's. Provide adequate refrigeration.
  • 229.166 (i) (1) (C)Auto HW not used correctly. Hand washing facility is blocked. HW sink is to be used for HW only.
  • 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap. Hand wash station has no paper towels. No soap at the hand washing sink. Supply every handwashing sink with soap. Supply each handwash station with individual disposable paper towels.
  • 229.165 (q)food contact not sanitized. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
 03/15/201170
  • 229.164 (o) (4) (A) (i) - Cooked PHF. Please provide for all potentially hazardous foods to be properly cooled from 135 F--> 70 F within 2 hrs. , and from 70 F-->41 degrees farenheit within 4 hrs. Please use one of the following methods to properly cool cooked potentially hazardous foods: (a). shallow pans (b). ice bath; with ocassional stirring (c). smaller portions (d). ice wand (e) ice as an ingredient, & (f) other effective methods.
  • 229.163 (n) (1) eat.drink.smoke. (a). Please provide for all food employees to drink in a designated area away from food preparation. To include, open-beverage is not permitted. Observed open soda can stored alongside single-use drink lids. (b). Please provide for food employees to remove soiled rags from belt; this is not a good hygienic practices, and prohibits handwashing.
  • 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employees handling ready to eat foods with no sanitizer present, nor bare hand contact documentation present at establishment. (please see handout).
  • 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. (a). Please provide for all potentially hazardous foods to be properly stored to prevent cross-contamination. Observed raw beef stored over vegetables, and raw beef stored over cooked chicken. 229.164 (f) (2) (A) (iv) not covered. (b). Please provide for all stored foods (refrigerated or dry to be properly covered to prevent cross-contamination.
  • 229.166 (c) (2)under pressure. Water under pressure not provided to all fixtures, equipment, and nonfood equipment that are required to use water. Please provide for hot water at handsink located in women's restroom to be of sufficient pressure. Water flow non-consistent; looses flow. In addition, please provide for hot/cold water to be available at mop sink--temporarily use hot/cold water outlets inside establishment, and dispose of waste water in mop sink located outside of establishment.
  • 229.166 (i) (1) (A)HWS not accessible. Please provide for all handwashing facilities to be accessible at all times. Please do not store sanitizing solution in handsink; shall be accessible to employees in food prep area at all times. In addition, please provide a handwashing only sign, or a sign that demonstrates the proper steps for handwashing.
  • 229.165 (k) (14) (E)chemical not used to direction. Please provide for chlorine sanitizing solution to be at 50-100 ppm; rather than 200 ppm; which is considered toxic.
  • 229.165 (m) (1) (A)not clean. Please provide for all food contact and non-food contact surfaces to be maintained clean and sanitary. (a). Please clean and sanitize shelving in walk-in cooler; food debris present. (b). Please provide for utensils to be stored on a clean surface; rather than on the sides of equipment.
  • 229.171(f)permit required; existing permit expired
 06/16/201067

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2 User Reviews:

Pat Rudloff

Added on Oct 15, 2015 12:25 PM
Visited on Oct 15, 2015 12:25 PM
Food:
*****
Service:
*****
Price:
*
Ambience:
***
Cleanliness:
****
Great food, great prices, and the staff are very friendly. We eat there at least once a week. Best Mexican food in NE San Antonio.
Would you recommend TAQUERIA CHAPALA JALISCO to others? Yes
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MissDiane48

Added on Aug 31, 2014 3:58 PM
Food:
*****
Service:
*****
Price:
**
Ambience:
****
Cleanliness:
****
My husband & I live around the corner from Taqueria Chapala Jalisco, and we visit quite often. It is a casual, seat-yourself establishment that is owned by a local family. Prices are reasonable, especially for their breakfast tacos, which are always hot and ready on the spot. Service is excellent; wait staff is always pleasant. As the wait staff has gotten to know us, some of them have been known to bring our usual beverages to our table without delay. The food is made fresh daily and very tasty. My favorite is their Carne Guisada, Mexican Rice & refried beans. If you haven't been there, I highly recommend it.
Would you recommend TAQUERIA CHAPALA JALISCO to others? Yes
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