- Food Permit expires 2/2016. Neither food permit nor most recent inspection were posted. Post this inspection.
- Chicken and Beef were stored above salsa. Raw meat and eggs must be stored below and away from ready to eat foods.
- A plastic utensil was melted. Utensils that are no longer easily cleanable must be repaired or replaced.
- Tortillas and beef were stored in trash bags and grocery bags. All food must be stored in food grade containers.
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12/03/2015 | 90 |
- Employees must wash hands in a handwashing sink only. Discontinue allowing employees to wash their hands in the mop sink.
- 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 a hand sanitizer after hand washing as specified. The proper documentation is displayed however hand sanitizer is not available at the establishment. Provide for the employees to have access to hand sanitzer at all times.
- Refrigerated, ready-to-eat, and packaged food, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Observed ham, cheese, prepared food items not labeled with a consume by date.
- Provide for soap and paper towels to be available at the hand sink at all times. Kitchen hand sink did not have soap or paper towels
- Provide for all food contact surfaces of equipment to be clean, food grade and in good repair. Provide for the inside of the reach in coolers and microwave to be clean. Discontinue using trash bags to store the tortilla dough. All containers shall be food grade. Provide for all food items to be covered the the reach in cooler.
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02/23/2015 | 82 |
- Provide for all drinking containers to be spill proof with a cup lid and straw. All drinking containers shall be stored in such a way not to contaminate food or food products. Several half full water bottles found throughout the establishment (inside freezer, inside reach in cooler, on the prep tables) Open cup of coffee seen above the tortilla machine.
- 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 a hand sanitizer after hand washing as specified. The proper documentation is displayed however hand sanitizer is not available at the establishment. Provide for the employees to have access to hand sanitzer at all times.
- Provide for all food items to be protected during storage. Discontinue storing raw chicken on top of cheese and other food items that are ready to eat.
- Refrigerated, ready-to-eat, and packaged food, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Observed ham, cheese, prepared food items not labeled with a consume by date.
- DISCONTINUE USING HOUSEHOLD PEST CONTROL PRODUCTS. COMMERCIAL GRADE PRODUCTS CAN BE USED IN THE ESTABLISHMENT. HOT SHOT FLYING INSECT SPRAY SEEN IN THE STORAGE AREA. DISCONTINUE STORING TOXIC ITEMS ABOVE OR NEXT TO FOOD OR FOOD PRODUCTS. OBSERVED TIDE NEXT TO SYRUP AND TIDE ONTOP OF THE SUGAR CONTAINER.
- Provide one person on duty at all times to have food manager certification and the health dept id. 30 days to complete
- Provide for all food contact surfaces of equipment to be clean. Provide for the inside of the reach in coolers to be clean.
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10/20/2014 | 75 |
- Discontinue allowing employees to drink from open containers. Drinking containers shall be spill proof with a cup, lid and a straw. Coffee cup with a spoon over the 3 compartment sink.
- 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. (employee handling tacos with bare hands)
- PROVIDE FOR ALL SINKS TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. SOAP WAS NOT AVAILABLE IN THE RESTROOM AND IN THE KITCHEN. PAPER TOWELS WERE NOT AVAILABLE IN THE RESTROOM.
- PROVIDE FOR THE PEST CONTROL SERVICE TO EXTERMINATE FOR INSECTS. ANTS SEEN IN THE STORAGE AREA.
- DISCONTINUE USING HOUSEHOLD PEST CONTROL PRODUCTS. COMMERCIAL GRADE PRODUCTS CAN BE USED IN THE ESTABLISHMENT. RAID SEEN IN THE STORAGE AREA.
- Provide one person on duty at all times to have food manager certification and the health dept id. 30 days to complete
- provide for all food contact surfaces of equipment to be clean and in good repair. Clean the inside of the microwave. Replace the damaged cutting boards.
- Your establishment must obtain and post a valid permit within 10 days. Permit available expired 2/2014. 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. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732. The most recent inspection report shall be visible to the public at all times. Report was not posted in view of the public.
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06/10/2014 | 74 |
- 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. (employee handling tacos with bare hands)
- discontinue storing raw shell eggs on top of refried beans and salsa. The eggs should be stored below foods that are ready to eat and cook food items.
- provide soap and paper towels at the restroom hand sinks. Soap and paper towels shall be available at all times.
- Provide for all dishes to be washed properly. 1) wash in hot soapy water. 2) rinse in clear rinse water. 3) sanitize in bleach and water 50 ppm-100ppm 4)air dry. During this inspection observed the dishes being rinsed-washed-sanitized.
- Provide one person on duty at all times to have food manager certification and the health dept id. 30 days to complete
- provide a visible thermometer in all coolers. (cooler with the bacon and veggies does not have a visible thermometer)
- Provide for all food contact surfaces of equipment to be clean and in good repair. Provide for the inside of the reach in coolers to be clean. Provide scoops with handles for all bulk bins.
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12/17/2013 | 77 |
- Properly store meats in the cooler.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Need to remove any toxic items that are for home use only.
- 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.
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05/10/2013 | 83 |
- #2- All potentially hazardous foods need to be kept at 41F/45F. Foods at various temps above 41F/45F. Transfer all PHFs to other refrigerator so that PHFs are not held above 41F/45F for more than 4 hours.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. May keep for 7 days.
- 229.168 (c) (1) toxics stored.Poisonous or toxic materials not 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 (k) (14). Provide for proper knowledge of how to set up three compartment sink for manual warewashing. ie. wash, rinse & sanitize.
- #22- One person, per shift, needs Food Manager Certification.
- 229.165 (f) (12) (B)integral thermomter. All coolers & freezers need thermometers.
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08/09/2012 | 75 |
| No violation noted during this evaluation. | 03/09/2011 | 100 |
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