- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed cola can inside container of lettuce. Observed several water bottles and drinks near food prep areas. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Repair leak at faucet with hose bib next to ware washing area.
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01/05/2016 | 78 |
- Food must be protected from contamination by storing in a covered container, wrappings or packages. Ensure to move food items in walk in cooler away from condensation leak.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Ensure that all food contact surfaces are clean and in good condition such as shelving in walk in and reach in coolers, storage bins that hold clean utensils, lids to spices/flour/beans/rice, etc.
- Ensure chemical sanitizer is within required range (bleached water at 50-100ppm).
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Repair leak at faucet near ware washing area.
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09/04/2015 | 79 |
- Label all toxics removed from bulk containers with common name.
- Post current permit. Posted permit expired 3/14.
- Ensure that all food contact surfaces are clean and in good condition such as handles to reach in coolers, clean wares, drink spouts, ect.
- Discontinue using broken/chipped wares.
- Observed some food items with date labeling but several did not have date labels. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed raw chicken over raw beef. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Observed several food items without covers and food items directly on shelving in reach in coolers. Food must be protected from contamination by storing in a covered container, wrappings or packages.
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04/15/2015 | 83 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Observed several spray bottles with toxics without labels. Label all toxics removed from bulk containers with common name.
- In use utensils/wares dirty to sight/touch. Observed several knives with food debri and knives placed in areas with food debri/dust.
- Observed sliding door on ice machine cracked from inside. Also has mold/dirt. Ensure that all food contact surfaces are clean and in good condition.
- Observed several food items in containers without lids or food directly on shelving without any protection. Food must be protected from contamination by storing in a covered container, wrappings or packages.
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11/25/2014 | 86 |
- Beef fajita meat was not cooled to 70 degrees F within 2 hours. No thermometer was on hand to temp foods. Must label foods with time cooling began or have a method to time and temp foods being cooled for holding.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.* recommend using smaller quanities for rush times however must label when foods removed from control and discard if corrective actions not taken within 2 hours.
- Provide for adequate backflow prevention device.* facuet near dish machine has faulty device.
- Label spray bottles with common name of toxic material.* Store chemicals away from food items includes drinks
- water from reach in cooler and faulty device on hose attachment leaks directly onto floor.
- Provide a thin probe thermometer or an appropriate device for measuring temperatures of foods in all processes: cooking/cooling/reheating/holding
- Food contact equipment must be in good repair- ice scoop is chipped and poses a contamination risk. Use food grade storage containers.
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03/27/2014 | 75 |
- Observed a sweater being stored on top of bags of food in dry storage area. Ensure personal items are stored in an area that is separate from food, wares, and single service/use items.
- Observed food handlers using bare hands to handle ready to eat foods (tortillas). Bare hand documentation could not be provided. Ensure food handlers use a physical barrier (such as gloves or utensils) to handle ready to eat foods or that bare hand documentation is competed and kept at establishment. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: condemn food), and (3) signed acknowledgment form by all employees that they have been trained on hand washing. Note: this is the 2nd repeat violation. If this violation is observed to be repeated at the next routine inspection, all employees will be required to be food handler certified.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Obesrved raw meat being stored in cold hold unit above ready to eat foods (produce). Ensure all raw animal products are stored below and away from ready to eat foods to prevent contamination. Note: this is the 2nd repeat violation. If this violation is observed at the enxt routine inspection, all employees will be required to be food handler certified.
- Observed prepared food in the walk in cooler with date labels consisting of the prep date only and food had been in walk in cooler for at least 24 hours. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1. Note: this is the 2nd repeat violation. If this violation is observed at the next routine inspection, all employees will be required to be food handler certified.
- 229.167 (e) (3) (A) no towels. At time of inspection, hand sink in kitchen and hand sink in men's restroom did not have paper towels. Ensure all hand sinks are equipped with paper towels at all times.
- Observed a pesticide for residential use being stored in establishment. Ensure only commercial grade pesticides are stored and used.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed heavy grease accumulation on legs of grill and pipe under stove. Ensure grease is eliminated to avoid an attraction for pests.
- Observed pots/pans under hot hold unit being stored with food debris. Ensure wares are being stored clean to sight and touch to avoid an attraction for pests.
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10/21/2013 | 75 |
- At time of inspection, container of picadillo that had been in walk in cooler cooling since yesterday was at 47 degrees F. Approximately 30 pounds of picadillo was denatured and discarded. Ensure prepared food is cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Suggest portioning large amounts of food into smaller portions and placing on ice to cool properly or using ice sticks.
- Observed personal beverages being stored in bottles. Ensure personal beverages are stored in a cup with a lid and straw and stored in an area that will prevent possible contamination of food, wares, and single service/use items.
- Observed personal eye glasses stored on top of single service item (styrofoam containers). Ensure personal items are stored in an area that will prevent contamination of food, wares, and single service/use items.
- Observed bucket in handsink. Ensure the handsink is used for handwashing only and not for storing items. Corrected on site.
- Observed food handler using bare hands to handle ready to eat food (bread). Bare hand documentation could not be provided. Ensure food handlers use a physical barrier (such as gloves or utensils) to handle ready to eat foods or that bare hand documentation is competed and kept at establishment. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: retrain employees), and (3) signed acknowledgment form by all employees that they have been trained on hand washing.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw meats stored on shelf above ready to eat foods (produce) in cold hold unit and raw shelled eggs stored on shelf above produce in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat foods.
- Observed several bins of prepared food in walk in cooler stored without a protective covering. Ensure food is stored with a protective covering such as plastic lid, foil, or plastic wrap.
- Observed several bins of prepared food in walk in cooler without date labels and employee stated food lasts more than 24 hours. Ensure prepared food has a date label consisting of the USE BY date. The USE BY date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- Observed threaded faucet on mop sink without a back flow prevention device. Ensure threaded faucets are equipped with a back flow prevention device.
- Observed several spray bottles not labeled to identify chemical. Ensure all bottles used for chemicals are labeled with chemical name.
- Observed accumulation of grease on sides of fryer and stove and on piping in the stove area. Ensure all surfaces of the equipment are free of grease to prevent an attraction for pests.
- Observed trash bags being used to cover cooked tortillas in storage room. Ensure only food grade bags or conatiners are used to cover food.
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05/15/2013 | 69 |
- Food employee washed hands in a 3-comp sink.
- Separate raw animal foods (raw meats) during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- 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.
- Provide an adequate backflow prevention device for the faucet at the dish machine..
- Supply the handwash station with individual disposable towels.
- CLean the ice machine
- Milk in the reach in cooler at 51 degrees F. Milk was discarded.
- Card board boxes are not designed to be used as a food contact surface.
- Clean the tortilla machine
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
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11/26/2012 | 73 |
- Potentially Hazardous food not at required temperature in cooling unit. Observed milk in the reach in cooler at 46 degrees F.
- Separate raw animal foods during holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food. Observed raw chicken and raw beef stored above ready to eat food items in the walk in cooler.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Provide for adequate backflow prevention device.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Storage container lids must be in good repair. Observed cracked and broken storage container lids.
- Clean the inside of the ice machine.
- Reapir the gasket on the chest freezer.
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02/09/2012 | 77 |
- Reach in refrigerators holding food items above 41 degrees. Food items were placed on ice to maintain tempertures.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- 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. Employees must properly use gloves until training and documentation can be provided.
- 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 at 45F a max of 4 days.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Provide for adequate backflow prevention device for threaded faucets with a hose attached.
- Supply each handwash station with individual disposable paper towels.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Sanitizing solution was not detected on items run through the mechanical diah machine. Properly wash, rinse, sanitize and allow to air dry all items until the dish machine can be repaired.
- Provide an accurate thermometer for all regrigeration units.
- Clean the knife storaage container.
- Clean the microwave
- Garbage bags are not to be used to store food items.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Dirty aprons used to cover tortillas. Tortillas were discarded.
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08/10/2011 | 60 |
- 229.163 (i) not in HWS; Make sure all employees wash hands in the designated handwashing sink and not in the 3 compartment sink.
- 229.165 (m) (1) (A)not clean; Need to clean bin used to hold knives(dirty with food/other debris).
- 229.165 (d) (1) (B)free of breaks, cracks; Make sure all utensils are in good repair(cracked ice scooper observed).
- 229.165 (p)not sanitized; Food contact surfaces/utensils not being properly sanitized in mechanical warewashing sink; final sanitizing agent not within proper parts per million(should be between 50 to 100 ppm).
- 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.
- 229.168 (c) (1) toxics stored; Do not store WD40 spray near/above/next to clean equipment/utensils/packaged or unpackaged food items.
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12/21/2010 | 86 |
- Observed jackets on top of whole fruit/vegetables and other electronic items in kitchen prep areas.Designate an alternate area for all person belongings.
- All cooked food stored in Walk in Cooler for more than 24 hrs must have a date label indicating PRODUCT NAME,DATE PREPARED, and EXPRIRATION DATE.
- Observed medication in food preparation areas. Plastic spray bottles not labeled. **Remove all medication from kitchen prep area and label all plastic spray bottles with chemical name/product name.
- No Certified Food Manager on site at time of inspection. Ensure a CFM is present at time of operation. Gave information. Enroll in CFM within 30 days.
- Potentially Hazardous Foods;Barbacoa temped at 45.6 in walk in cooler. Ensure all PHF food items are held at 41F or below at all times.
- 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.
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02/25/2010 | 77 |
| No violation noted during this evaluation. | 06/04/2009 | 85 |
| No violation noted during this evaluation. | 07/08/2008 | 89 |
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