- Observed carne guisada made yesterday at 48 to 53 degrees F in walk in cooler. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed eggs dripping into cut lettuce in reach in cooler. Observed raw meats stored over ready to eat or precooked food items in walk in cooler and reach in coolers. 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.
- 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 employee switch between tasks without washing hands. Wash hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils.
- Observed drinks without lid and straw and stored over food storage and 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).
- Ensure that all food contact surfaces are clean and in good condition such as cooling paddle handle, shelving in walk in and reach in coolers, etc.
- Do not use grocery bags for food storage. Must have food grade bags.
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03/24/2016 | 76 |
- Observed several food items that were at 48 degrees F or above that were made Sunday. Also large containers of beans that were made earlier today that were at 100 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed raw pork and cooked beef sitting out at room temperature. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Observed employee try and wash hands in 3 compartment sink, then rinsed hands off in hand sink and did not completed handwashing procedure (due to no soap), then wiped hands on apron to dry. No other employees were seen washing hands as they switched between tasks. 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 can drinks in prep areas and personal bottled drinks in coolers. 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).
- Obsereved raw beef stored next to lettuce. Observed raw meats stored over pre-cooked food items. 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.
- Obserevd several food items without lids or lids that did not fit and were directly into food item and not covering properly. Observed half of a cabbage directly stored on shelving in walk in cooler.
- 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.
- Provide soap at every hand sink.
- Hot water at both 3 compartment sinks was at 106 degrees F. Hot water at 3 compartment sink must be 110 degrees F or above.
- Excessive amounts of water was on ground due to cleaning floors. When establishment cleans floors, they dump large amounts of soapy water onto ground and then push it towards mop sink (which has hole) and using a dust pan, they scoop the water into mop sink. Ensure that another method of cleaning the floors is obtained and that water is not standing on floors. If floors must be cleaned this way, floors should be cleaned during times when food prep and/or cooking is not being conducted such as after hours or at slow times.
- Repair hole in mop sink.
- Walk in and reach in cooler shelving needs to be cleaned and sanitized. All shelving where dry wares are stored needs to be cleaned and food debris removed.
- Observed employee with tape as bandaid cutting raw beef without proper cover.
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12/07/2015 | 58 |
- Food items in reach in cooler was at 50 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Supply the handwash station with paper towels.
- Observed several raw food items over precooked or ready to eat food items in walk in cooler and all reach in coolers. Also observed raw chicken being thawed next to raw beef in thawing sink. 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. Also separating raw chicken from other raw meat items due to higher cooking temperatures. Follow handout given.
- 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.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Repair the leaks at both 3 compartment sinks.
- Ensure that all food contact surfaces are clean and in good condition such as shelving in reach in coolers and walk in coolers, prep tables, area under shelving above hot hold area, knives, etc.
- Hand wash station was being blocked by large container of chips.
- Hand wash station was being blocked. Did not observe any of the employees wash their hands during inspection. 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.
- Ensure chemical sanitizer is within required range of 50-100ppm for bleach.
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07/28/2015 | 68 |
- Observed 3 compartment sink reaching 100.9 degrees F. Ensure that 3 compartment sink has hot water of 110 degrees F.
- Lid to reach in cooler top was covering hand sink. Ensure that hand sink is kept accessible at all times to ensure proper hand washing is maintained.
- 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 raw animal foods being stored over ready to eat and precooked food items in walk in cooler and in reach in coolers. 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.
- 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.
- Discontinue using broken/chipped/melted dishwares.
- Ensure that all food contact surfaces are in good condition and kept clean such as food prep counters and all dishwares not in use are kept clean to sight and touch.
- Repair leak at sink in dishwashing area.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
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03/05/2015 | 76 |
- Observed conatiner in hand sink. Do not store any items inside hand sink for any length of time.
- Observed eggs (one egg broken), raw fish and raw shrimp stored over containers of chopped lettuce without lids. Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Observed eggs (one egg broken), raw fish and raw shrimp stored over containers of chopped lettuce without lids. 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.
- . 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 hand sink without soap. Supply every handwashing sink with soap.
- Discontinue using broken/chipped wares such as food conatiners.
- In use utensils/wares dirty to sight/touch such as knives, ladles, ect.
- All food contact surfaces must be in good condition such as microwave, cutting boards, ect.
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10/21/2014 | 82 |
- ITEM WAS DISCARDED
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Observed Raw meat stored inside veggies
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- ALL FOOD PREP AREAS NEED TO BE CLEANED AND SANITIZED.
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03/18/2014 | 76 |
- At time of inspection refried beans stored in the walk in cooler for over 4 hours were at 55 degrees F. 40 pounds of refried beans were denatured and discarded. Ensure potentially hazardous foods are stored at 41 degrees F or below when being stored cold.
- Observed a panel being stored on hand sink. Ensure the hand sink is used for hand washing only and not for storage of other items.
- Observed raw pork chop stored on shelf above ready to eat food in the cold hold unit. Ensure all raw animal products are stored below and away from ready to eat foods.
- Mop sink has two threaded faucets and one faucet did not have a back flow preventer. Ensure each threaded faucet on the mop is equipped with a back flow preventer.
- Observed a large pot with a liquid being stored directly in front of the hand sink. Ensure the hand sink is kept free of items being stored in front of it so there is easy access to hand sink.
- Observed a personal jacket being stored on top of tortillas in storage area. Ensure personal items are stored in an area that will prevent the contamination of food, wares, and single service/use items.
- Observed drain pipe from ice machine without an air gap between the end of the pipe and top of the floor drain. Ensure there is an air gap that is 2x the diameter of the pipe between the end of the pipe and top of the drain.
- Observed a bucket and scoop being stored on shelf with food debris. Ensure all wares are stored clean to sight and touch.
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12/04/2013 | 74 |
- Observed personal beverage (Gatorade) stored with food in reach in cooler/cold hold unit. Ensure personal beverages are stored in an area that will prevent possible contamination of food, wares, and single service/use items.
- Observed a canned food item with a heavily dented rim. Ensure canned food items are in good condition and free of dents.
- Observed raw hamburger patties stored on shelf above ready to eat items in reach in cooler/cold hold unit. Ensure all raw animal products are stored below and away from ready to eat foods.
- Observed bags of chili peppers stored on shelf next to chemicals. Ensure chemical items are stored below and away from food items. Corrected on site
- At time of inspection, bleach solution in 3 compartment sink tested t a concentration of 200ppm. Ensure bleach solution is at a concentration of 50-100ppm.
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06/10/2013 | 82 |
- Potentially Hazardous Foods must be cooled from 135?F to 70?F within 2 hrs. Potentially Hazardous Foods must be cooled within 4hrs to 41?F or less. Potentially Hazardous Foods must be cooled a total of 6 hrs from 135?F to 41?F or less as specified. Observed beans cooling on a shelf above the stove at 120 degrees F and Picadillo cooling in the walk in cooler at 164 degrees F.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 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 to work, or control measures approved by the regulatory authority. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- Observed raw pork chops thawing the in the walk in cooler abouve raw vegetables.
- Observed uncooked breaded butterfly shrimp stored above raw vegetabels in the walk in cooler.
- Observed an employee cleaning with soapy water areas above uncovered cold and hot holding area.
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation. Hot water at the hand sink at 95 degrees; must be 100 degrees or hotter.
- Paper towel dispenser has paper towels but will not dispense them.
- Observed fruit flies at the hand washing sink and in the storage area. Eliminate the presence of insects by using any approved means.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Use only food establishment approved chemicals, use licensed pest control company.
- Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo. ($15.45)
- Provide a thermometer for each refrigerator/cooling unit
- 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.
- Post most recent graded inspection report in customer view.
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02/12/2013 | 61 |
- Potentially Hazardous Foods must be cooled from 135°F to 70°F within 2 hrs. Discovered an insert of rice in the walk in cooler at 145 degrees F. *** Los Alimentos potencialmente Peligrosos deben ser refrescados de 135°F a 70°F dentro de 2 Horas.***
- Insert of sour cream at 45 degrees F was discarded
- Employees must follow proper hand washing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. *** Los empleados deben seguir mano apropiada que lava procedimiento en medio tareas lavando con jabon y agua caliente por 20 segundos y seca con toallita de papel.***
- 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 to work, or control measures approved by the regulatory authority. *** Proporcione documentacion que manejando de listo a come alimentos con manos descubiertas son logrados utilizando dos o mas de las medidas de proteccion siguientes: doble mano que lava, cepillos de clavo, un sanitizer de mano; estímulo programa para empleados enfermos no trabajar, ni para controlar medidas aprobadas por la autoridad regulativa..***
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. ***El tiempo solo tuvo alimento potencialmente peligroso no marco ni identifico para indicar tiempo alimento fue quitado del control de temperatura.***
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***
- Food storage containers must be in good condition, containers must be smooth, easily cleanable and non-absorbent.
- Separate raw animal foods 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. *** Separe alimentos animales crudos durante preparacion, el asidero, y distribuir, de listo a come alimento inclusive pez crudo para el sushi, o para marisco crudo, las verduras y cocinado listo a come alimento.***
- Procedures must be documented and maintained at the establishment for processes where time is used as a public health control. ***** Los procedimientos deben ser documentados y mantenidos en el establecimiento de procesos donde el tiempo se utiliza como un control de la salud publica.***
- Clean food contact surfaces above the stove.
- Clean equipment after use.
- Clean the spice storage containers
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03/29/2012 | 68 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- 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. Observed raw beef in a container with a damaged side stored above raw vegetables.
- Supply each handwash station with individual disposable paper towels.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Observed container of vanilla extract stored on a rack in the storage area, the container has a broken top and is not covered.
- Dish machine was running with an empty soap container. Soap container was replaced and dished were washed again.
- A food establishment shall employ at least one person assigned to each shift of twelve 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 managers certificate issued by the director A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. Obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
- Provide thermometer for the reach in cooler in the kitchen.
- Food contact equipment must be in good repair. Observed broken food storage container and melted food storage container. Also observed kitchen knives that have chucks of the balade missing. These items were thrown away.
- Observed knives stored between the prep table and the wall.
- 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.
- Clean inside of the reach in cooler in the kitchen.
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10/26/2011 | 70 |
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