- Remove or replace damaged foil from all areas of kitchen (specifically on shelf over the cooking grill)
- Clean metal shelving located inside the walk-in cooler unit
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03/25/2016 | 97 |
- All employee beverages must have a tight fitting lid with a straw or hands free drinking spout operation. Bottled water with removable caps are not approved. Several bottled waters observed around the waitress station. Beverages must also be stored in a designated area or a lowere shelf away from food or food handling areas
- Cook observed handling flour tortillas without using a barrier (such as gloves, foil, or tongs) as he prepares plates for customers. No bare hand contact procedure on hand to review.
- All prepared or cooked foods held under refrigeration for over 24 hrs must be properly date marked for proper rotation.
- Need to clean and remove old food spillage and debris from inside both reach-in cooler units located in the kitchen
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12/11/2015 | 85 |
| No violation noted during this evaluation. | 07/14/2015 | 100 |
- Make sure "residential use only" as labeled insecticides are not stored inside cabinets or anywhere in or around the kitchen and food storage or handling areas. One can of non commercial use "Raid" was observed in cabinet below small utility sink in kitchen.
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03/11/2015 | 97 |
- Observed employee handling ready to eat food, (flour tortilla). Proper documentation was not present. Make sure that if bare hands are to be used to handle ready to eat food, rather than using a barrier, such as gloves, deli tissue, utensils, etc, then the following needs to be presented on a document in the establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Make sure sanitizing sink (when using bleach) has a chlorine residual between 50ppm and 100ppm
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11/24/2014 | 93 |
- Observed employee drinks on prep tables with cooked beef without any lids. All employee drinks must have a lid with a straw and stored below or away from all food and food prep areas to avoid any cross contamination.
- Foods in the walk in cooler did not have date labels. All potentially hazardous foods kept longer than 24 hours must have a use by date of 7 days, the date prepared counting as day 1.
- A certified food manager was not present at time of inspection. There must be a certified manager present while restaurant is handling/cooking food. At least 1 other person needs to complete certified food managers course for times when S. Martinez is not here.
- Inside of cold hold unit and microwaves had food debris in them. Inside of microwave and bottom part of cold hold unit needs to be free of food debris and cleaned and sanitized.
- Establishment had the Follow Up Inspection Report posted. The most current Routine Inspection Report must be posted in public view.
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04/09/2014 | 83 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Observed carne guisada sitting on table cooling. Asked about the cooling process and was informed that it had been sitting out for 1 hour and was going to be put in the walk in. Temperature was 148 F degrees. Cooked potentially hazardous foods must be cooled from 135 F degrees to 70 F degrees within 2 hours, the fromm 70 F degrees to 41 F degrees within 4 hours. Cooling methods that can be used include: placing food in smaller shallow pans, stirring food in a container placed in an ice water bath or any other effective methods.
- 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: double wash plus a handsanitizer or nail brush. Did not observe any food handlers wash hands during inspection.
- 229.164 (o) (7) (A) consume by date (prepared). Several items in the walk in cooler did not have date labels. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs must have a consume-by-date. The day of preparation shall be counted as day 1. If held at must or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (e) (2) no soap. Hand wash sink across from stove did not have soap. Ensure every hand sink is supplied with soap at all times.
- 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. Observed bleach stored on mixer. Although mixer is not currently being used, all toxic materials must be stored in a location away from all food and food prep.
- Did not have a certified food manager on duty at time of inspection. A food manager certified through the City of San Antonio must be present during hours of operation.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated.
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07/03/2013 | 75 |
- Several items in the walk in cooler such as chicken and barbacoa were off temperature. Air temperature of cooler was reading at 55 degrees F. Proper cold hold temperature should be at 41 degrees of below
- 229.166 (i) (1) (B) HWS improper use. Dishes were seen in one of the hand sinks used for the wait staff. Use this sink is for handwashing only.
- Observed employees touching ready to eat food with their bare hands. Observed an employee using his bare hands to debone chicken. A physical barrier must be used such as gloves or utensils to handle readle to eat food properly.
- 229.164 (o) (7) (A) consume by date (prepared). Several items in the walk in cooler did not have date labels. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs must have a consume-by-date. The day of preparation shall be counted as day 1. If held at must or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (e) (2) no soap. There was no soap at both hand sinks in the kitchen area. Supply every handwashing sink with soap.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed plates that have chips and cracks; these plates should be removed or discarded. Food contact surfaces should be smooth, easily cleanable, and non-absorbent.
- There was no evidence of a food manager on duty during time of inpsection. A food manager must be present at all times.
- 229.167 (e) (3) (A) no towels. There were no towels at the hand sink near the coffee brewer and in the both restrooms. Supply the handwash sink and the rest rooms with individual disposable towels.
- 229.167 (p) (5) improper use of sinks. Dirty dishes were found in the mop sink. Mop sink is only for its designated use
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07/06/2012 | 71 |
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