- All employee beverages must have a tight fitting lid with a straw and be stored in a designated area below and away from any food handling areas. Bottled water containers with removable caps are not allowed in the kitchen area (ex: prep table).
- Employee is using bare hands to handle flour tortillas as plates are prepared for consumption by customer. A barrier must be used such as disposable gloves, tongs, or foil. No bare hand contact procedure was available for review.
- Proper sequence of wash, rinse, sanitize must be used at the 3 compartment sink at all times when cleaning plates, cups, utensils, or other food contact items.
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01/20/2016 | 89 |
- Reach-in cooler being used in the kitchen area is not holding temperature at 41 degrees F. or below. All potentially hazardous foods must be stored at 41 degrees F. or below or use time as a public health control. Thermostat may need to be adjusted.
- Employee preparing plates for customers was wiping hands on a common towel, not being stored in a sanitizing solution, between tasks and then handling ready to eat foods without washing hands.
- Employee preparing plates for customers was handling ready to eat foods (flour tortillas) with bare hands. No barrier such as gloves, utensils, foil, or deli paper, were being used. No bare hand contact procedure was available for review.
- Must post the most recent San Antonio Health Department inspection report in public view.
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09/15/2015 | 84 |
- Make sure all ready to eat foods stored overnight or longer in cooler have proper date marking
- Must use food grade plastic bags to cover or store ready to eat foods
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05/12/2015 | 93 |
- Make sure all prepared and/or cooked foods are labeled properly with date marking for proper rotation
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01/06/2015 | 96 |
- Ensure all foods repacked from primary packaging are labeled properly prior to storage in freezer unit. Observed two packages of meat product frozen in freezer unit without labeling.
- Ensure a certified food manager is on site at all times of operation. No one on site had an updated certified food manager certification.
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09/08/2014 | 93 |
- Observed live roaches around the cold hold unit. Eliminate the presence of insects by using any approved means.
- 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.
- Observed missing thermometers in reach in cooler and refrigerator. Ensure all refrigeration units holding potentially hazardous foods has a working thermometer.
- 229.165 (m) (1) (A)not clean. 229.165 (m) (1) (B)grease and soil accumulation. Obseved kitchen equipment surfaces with grease accumulation.
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06/27/2013 | 88 |
- 229.164 (f) (2) (A) (iv) not covered.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- * 229.163(b) Demonstation of Knowledge.
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12/17/2012 | 93 |
- Potentially Hazardous food not at required temperature in cooling unit. All cooked food must be stored in RIC at 41F or below. Follow up on Thursday AM. Ensure to have RIC serviced-keep reciept.
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08/22/2012 | 95 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. All potentially hazardous foods must be arranged properly in the refrigerator.
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05/02/2012 | 92 |
- Cracked Eggs observed in RIC. Cracked Eggs discarded. Handler washed hands properly. Ensure all food is presented in sound condtion to eliminate possiblity of cross contamination.
- 229.164 (o) (7) (C) lunch meat - deli. Observed lunch meat in cooler with out date marking or alternative. All open packages of potentially hazardous foods must be labeled accordingly not to exceed 7 days.
- Observed parts of dead insects in bathroom and behind water heater. Remove insect parts in a timely manner.
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10/18/2011 | 89 |
- No hand soap at handsink at time of inspection. Removed handsoap from employee handsink. Ensure to stock enough handsoap for all handsinks.
- Observe personal medications in kitchen area, directly on and above a prep table and in WIC. Designate an area separate from prep areas for storage of personal items.**Sanitizing solution observed to be of incorrect solution mixture, ensure to utlize only water and santizer (chlorine).
- Observed beef tips in RIC at 91F. All potentially hazardous foods must be cooled properly by reducing the temperature of the food in a gradual manner. 135F--2 hrs--70F--4hrs--41F by placing food in shallow pans.
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05/05/2011 | 89 |
- Potentially Hazardous food not at required temperature in cooling unit. Observed eggs in cooler; temperature of eggs 70F and 55F. Themometer in cooler reads 60F. Ensure to have cooler checked by a professional and keep a reciept. All potentially hazardous foods must be kept at 41F at all times.
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another such as cooking and chopping vegetables.
- 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. 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.
- 229.167 (e) (3) (A) no towels. No disposable towels at handsink for employees to wash their hands.
- 229.167 (p) (11) (C)insects/pests not minimized. Roaches observed crawling on floor across from freezer area.Contact a licensed pest control technician for assistance removing pests from establishment.
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09/13/2010 | 81 |
- 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.
- Wash all dishes/wares used in establishment to be cleaned as follows: 1. wash (soap water) 2. rinse (clean water) 3. sanitize (water approved sanitizer) 4. air dry.
- Discontinue using cracked/broken containers for food storage.
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03/24/2010 | 90 |
| No violation noted during this evaluation. | 04/06/2009 | 80 |
| No violation noted during this evaluation. | 10/15/2008 | 79 |
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