- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shell eggs received as specified not immediately placed in refrigerated equipment that maintains an ambient air temperature of 7°C (45° F) or less. Shell eggs not treated to destroy salmonella was stored above 45°F. INSPECTOR ENCOUNTERED RAW SHELLED, UNTREATED EGGS, BEING HELD IN ORIGINAL CARBOARD CONTAINER NEXT TO GRILL. COOK DID NOT INTRODUCE SAID EGGS INTO METAL PAN WITH ICE UNTIL INSPECTOR WAS SEEN ON SITE. RAW SHELLED EGGS MUST BE ALWAYS HELD AT TEMPERATURES NO HIGHER THAN 45 DEGREES, AT ALL TIMES. CURRENT PRACTICES MUST CEASE IMMEDIATELY
- 229.163 (e) hands and arms. Food employees not keeping their hands and exposed portions of their arms clean. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii) (V) doc- other methods. 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 using other control measures approved by the regulatory authority. INSPECTOR WITNESSED FOOD PREPARATION EMPLOYEES PRACTICING BARE HAND CONTACT OF READY TO EAT FOODS, WITHOUT PRACTICING DOUBLE HAND WASHING PROCEDURES AND WITHOUT WEARING SINGLE SERVICE GLOVES. SPOKE WITH PIC ABOUT SUCH PRACTICES. ASSURED INSPECTOR OCCURANCE IS NOT NORMAL. MANDATE THAT ALL EMPLOYEES FOLLOW DOUBLE HAND WASHING PRACTICES OR FOLLOW REQUIREMENTS FOR WEARING SINGLE SERVICE GLOVES.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. 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. INSPECTOR ENCOUNTERED MANY DIFFERENT FOOD ITEMS UNMARKED. PIC ASSURED THAT ALL FOOD ITEMS WERE PREPARED 1 DAY EARLIER. INSPECTOR INSTRUCTED PIC OF IMPORTANCE OF DATE MARKING. THIS PRACTICE WAS WITNESSED INSIDE 3 OF THE ESTABLISHMENT'S REFRIGERATORS.
- 229.166 (f) (4) air gap 2x. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Provide for an air gap with 1 ½ inches or two times the diameter of the pipe. PROVIDE PROPER, REQUIRED AIR GAP THAT IS AT LEAST 1.5 INCHES OR 2XS THE DIAMETER OF THE DRAIN LINES OF THE MECHANICAL WARE WASHING MACHINE AND 3 COMPARTMENT SINK AND THE TOP OF THE FLOOD RIM LEVEL OF THE FLOOR DRAIN INTO WHICH THEY DRAIN INTO. CURRENTLY, BOTH DRAIN LINES ARE DIRECTED INTO AND BELOW THE TOP OF THE FLOOD RIM LEVEL. CORRECT IMMEDIATELY
- NO FOOD PRODUCT IS TO BE STORED/MAINTAINED/ALLOWED ON FLOOR. INSPECTOR FOUND FRESH RAW VEGETABLES ON FLOOR IN STORAGE AREA. ALSO, INSIDE WALK IN COOLER, INSPECTOR FOUND COOKED AND RAW POTATOES BEING STORED ON FLOOR.
- 229.165 (h) (2)thermometer available. WALK IN COOLER, AND REACH IN REFRIGERATORS WITHOUT THERMOMETERS READILY AVAILABLE. PIC COULD NOT LOCATE THERMOMETERS.
- 229.165 (d) (1) (A)smooth. Multiuse food-contact surfaces are not smooth. Cutting surface not smooth. Replace damaged cutting board. CUTTING BOARDS WITH DEEP GROVES MUST BE REPLACED OR RESURFACED TO ALLOW FOR PROPER WASHING AND SANITIZING.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Equipment used in storing food inside reach-in cooling units not properly cleaned. Food contact surfaces unsightly (dirty or not clean). Clean food contact surfaces. INSPECTOR ENCOUNTERED THE DRY FOOD INGREDIENT CONTAINERS DIRTY AND UNSIGHTLY BOTH INTERIOR AND EXTERIOR SURFACES. RECOMMEND THAT EVERY DRY INGREDIENT/BULK SPICE CONTAINER BE CLEANED AND SANITIZED PRIOR TO REFILLING, EVERY TIME.
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03/16/2016 | 69 |
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- 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 UNCOVERED RAW MEAT NEXT TO UNCOVERED RTE FOODS.
- Use effective means of pest control for flies. Save service receipts for verification. OBSERVED FLIES THROUGHOUT THE ESTABLISHMENT. PRESENCE OF ALL INSECTS MUST BE MINIMIZED.
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry SANITIZER SOLUTION AT 10 PPM
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info. AT THE TIME OF INSPECTION THE CERTIFIED FOOD MANAGER WAS NOT PRESENT (JAIME HERNANDEZ).
- Use food grade bags for food storage.
- Discontinue using broken/chipped wares i.e. cracked lids holding flour, rice, etc.
- All employee medications must be stored in a first aid kit and away from food areas.
- Discontinue using household grade pest control chemicals in food establishment. i.e. raid
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11/16/2015 | 81 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food. INSPECTOR FOUND RAW FOOD PRODUCT BEING STORED ABOVE UNCOVERED COOKED FOODS. COS.
- 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.
- 229.165 (m) (1) (A)not clean. STORE ALL IN USE DISPENSING UTENSILS ON CLEAN, DRY, SURFACES WHEN NOT IN USE ##ICE SCOOP BEING STORED ON TOP OF ICE MACHINE, WHICH IS DIRTY##
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09/11/2015 | 89 |
- Observed employee using hand sink to rinse dishes in front beverage area. Ensure that sinks are only used for designated purposes. Hand sinks are for hand washing only, all wares must be washed in the 3 compartment sink.
- Observed raw beef being stored directly next to cilantro and peppers and raw eggs being stored on top shelf in refrigerator. Ensure all raw animal products are stored below and away from all ready to eat foods.
- Observed flies throughout the establishment, including dead flies on clean wares and cutting board. Wares and cutting board were rewashed. Presence of all insects must be minimized.
- Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- Cooler holding tortillas had rust and mold along the inside as well as small cracks. All food contact surfaces must be smooth, easy cleanable and non-absorbant and in good condition. Tortillas were removed. Inside of cooler must be cleaned/repaired before using as a food storage container.
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05/05/2015 | 83 |
- All potentially hazardous foods that have been cooked/prepared and kept longer than 24 hours must have a use by date of 7 days, the date prepared counting as day 1.
- Observed many flies throughout the establishment. Pressence of insects/pests need to be minimized.
- Observed cans of Raid in establishment. Only commercial grade pest control may be used in a food establishment, not residential. Recommend having regular pest control company.
- Observed a sewage back up at the 3 compartment sink. Owner snaked the drain during inspection and was unclogged.
- Racks in refrigerators were dirty and food debris build up. All racks in refrigerators need to be cleaned and sanitized.
- All food contact surfaces need to be cleaned and sanitized, including prep tables, microwaves and equipment.
- Mop sink was clogged at time of inspection. Mop sink needs to be unclogged to properly dispose of waste water.
- Observed foods being stored directly on refrigerator rack that was dirty and had paint chipping. All foods must be stored in clean, dry containers to prevent contamination from surrounding foods.
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10/30/2014 | 80 |
- Observed an employee canned drink on prep table, as well as a bottled drink in the back refrigerator. Ensure all employee drinks are in a cup with a lid and straw and are stored below and/or away from all food prep and storage areas to prevent contamination.
- Observed raw beef being stored above a box of jalapenos in the back refrigerator. Ensure that all raw animal products are stored below ready to eat foods to prevent contamination.
- Observed a pot of guisada stored inside a larger pot of menudo. All prepared foods must have a covering (lid/plastic wrap/foil) to prevent contamination.
- Observed a block of cheese being stored directly on the rack in the refrigerator. Ensure all foods are properly wrapped/packaged and are not stored directly on the racks.
- Observed food debris in the hand sink. Ensure the hand sink is only used for hand washing, items may not be stored or disposed of in the hand sinks.
- Observed several flies throughout the kitchen, including on prep tables, inside a container of lard and in back storage room. Evidence of insects must be minimized.
- Observed 2 leaks under the 3 compartment sink. Ensure leaks are repaired by a licensed plumber.
- Mop sink was clogged and would not drain. Ensure that the sink is unclogged so that waste water is properly disposed of.
- Racks inside the walk in cooler and back refrigerator had food debris, paint chipping off and rust. Racks need to be cleaned and sanitized. All food contact surfaces must be smooth, easy cleanable and non-absorbant.
- Observed food debris on back shelving and on canned foods. All food contact surfaces must be clean to sight and touch.
- Observed several onions that were molded and no longer in sound condition. Ensure all foods are in sound condition and safe for consumption. Onions must be discarded.
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06/09/2014 | 79 |
- Observed ground beef sitting out at 110F degrees. Ensure that all potentially hazardous foods are cooled from 135F degrees to 70F degrees within 2 hours and then cooled from 70F to 41F degrees within the following 4 hours to prevent bacterial growth. This can be accomplished by putting food into shallow pans, placing container into an ice bath and stirring, or any other effective means.
- Observed several coffe cups in front hand sink and a dirty towel in the back kitchen hand sink. Ensure that items are not washed or stored in hand sinks. Hand sinks may only be used for washing hands.
- Observed several foods in the walk in cooler and refrigerator that did not have a covering. Ensure that all foods being stored are covered to prevent contamination.
- Observed raw meat stored above bell peppers and chopped onions. Ensure that all raw animal products are stored below and away from ready to eat foods.
- Certified food manager was not present during time of inspection. Ensure that a certified food manager is present while there is food prep/cooking at the establishment.
- Inspection report was not posted. Ensure that the most current food inspection report is posted in public view.
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01/21/2014 | 81 |
- Observed prepped food items such as cooked carne asada in walk-in with no coverings. All prepped food stored in walk-in must be covered to prevent cross contamination.
- Observed 2 live roaches in main kitchen behind clean dish rack. Observed roach fecal matter along seam between wall and ceiling. Treat by professional pest control; provide invoice.
- Observed dirt and old food stuck to 'clean' dishes on clean dishrack. All dishes must be rewashed and sanitized to avoid bacteria growth and cross contamination. Per manager he will have dishwasher complete the task as soon as he starts his shift.
- Observed bucket of an unknown solution in to-go area of dining room. Per pHydrion test strip bucket contained 100ppm - 200ppm of chlorine. All toxic items must be properly labeled at all times to avoid cross contamination.
- Observed leaking waste water collecting in a metal hotel pan under ice machine. All leaks must be repaired by a licensed plumber. Retain all invoices/receipts.
- Observed excessive dirt/grime on food containers such as coolers that hold cooked torillas and plastic tubs containing flour and chili powder. All food contact surfaces must be cleaned/sanitized to avoid bacteria growth and cross contamination.
- Observed dirt and mold inside ice machine. Ice machine must be cleaned/sanitized according to manufacturer's specifications.
- Observed bag of onions inside a car/truck tire in store room. Items not relating to a food establishment such as tires can not be used to store food to avoid cross contamination.
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07/30/2013 | 84 |
- 229.163 (n) (1) eat.drink.smoke.. Personal drink being stored inside of cooler, directly over food.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef over cheese and lettuce inside of cooler.
- 229.168 (c) (2) toxics above items. Do not store paint over chili peppers in dry storage room.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine.
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11/28/2012 | 86 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs must be kept at 45 degrees or colder. Raw shelled eggs were at 81 degrees. Advised establishment to instruct food prep-persons, to insure eggs are placed inside of cooler, when not in use.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, must be properly date labeled with time and date food was prepared.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control measures for fly's in establishment.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside of them, to insure they are working properly.
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07/23/2012 | 85 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Eggs were at 81 degrees. Advised establishment eggs must be kept at 45 degrees or colder.
- 229.166 (g) (4) (B)backflow preventer. Mop sink outside, needs a backflow preventer attached to hose.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine.
- 229.166 (i) (1) (B) HWS improper use. Handsinks are only for employees to wash hands. Observed employee using handsink as a prep-sink, cutting limes and cleaning them inside of handsink.
- Moldy tomatoe found inside of cooler.
- 229.168 (c) (2) toxics above items. Cleaners are being stored over food products.
- 229.164 (o) (7) (A) consume by date (prepared). All cooked PHF food inside of coolers over 24 hrs. old, must be properly date labeled with time and date food was prepared.
- 229.167 (p) (11) (C)insects/pests not minimized. Establishment must have proper pest control, fly's were observed in kitchen area.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meats over cooked food items inside of cooler. Blood can easily drip onto foods.
- 229.166 (i) (1) (A)HWS not accessible. Do not store dishes or utensils inside of handsink. It must be accessible to employees throughout work day. With items inside of handsink, it becomes difficult for employees to wash hands as needed.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside.
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02/16/2012 | 60 |
- Reach in refrigeration unit and condiment cooler both found at 49F. All foods in these units were condemned. Please see condemnation report below.
- No employees seen washing hands at establishment during time of inspection. Employees continued to change tasks, including different food preparation tasks without washing hands. 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 are washing hands in 3 compartment sink. Handwash sink must be repaired, and hands must be washed in handwash sink.
- Heavily dented can found on shelf for use. All heavily dented cans must be removed from use and disposed of or returned.
- 1. Foods found in refrigeration units uncovered. All foods other than whole, uncut vegetables must be covered to protect against cross-contamination. 2. Pineapple drink found stored on bottom of walk-in cooler. All foods must be stored off floor. 3. One container of uncovered meat found inside another uncovered container of meat. Bottom of top container was found sitting directly on top of meat. All foods must be properly covered and protected from contamination. Containers of food may not be stacked on top of each other to prevent cross-contamination. 4. Bowls, cups and other unapproved items being used to dispense foods. All foods must be dispensed using proper utensils (ex. scoops, ladles,) with handles of utensils not touching food product. 5. Containers holding maseca, spices, flour and other food products were unclean and when opened foreign objects fell into food. All food storage containers must be kept clean.
- Foods, such as barbacoa, other meats and sauces found in refrigeration units without proper date labels. All potentially hazardous foods kept for more than 24 hours must be labeled with date and time to use by. This date should be 7 days from date and time prepared with the date of preparation being counted as day 1.
- Handwash station in kitchen found covered with plastic and not operational. Handwash sink must be fully functional.
- Weevils found in maseca. Maseca disposed of. Some ants and flies seen in establishment. Storage area must be properly screened so that no pests may enter. All doors and windows must be screened. Licensed pest control company is provided on a monthly basis. Inspector did not find any live roaches or roach casings.
- 1. Inspector found unapproved pest control chemical in establishment. Establishment must use licensed pest control company and discontinue applying pesticides. 2. Power steering fluid found stored on top of ice machine. All chemicals not related to food production or cleaning must be stored off-premesis. 3. Tire, building equipment and other items not related to food or food production and service found stored next to food items. All items not related to food production or service must be removed from establishment.
- Reach-in coolers found without thermometers. Establishment must provide all refrigeration and freezer units with food-grade shatterproof thermometers.
- 1. Food preparation equipment found in clean wares racks with dried food particles. All utensils and wares must be cleaned and sanitized properly. 2. Racks in walk-in cooler must be cleaned to eliminate dirt and food particles. Area under racks in walk-in cooler and around edges must be cleaned. 3. Coolers found dirty with food particles. All coolers must be cleaned inside and out. 4. All cutting boards that are gouged and cannot be properly cleaned must be replaced. 5. All food preparation and storage areas including tables and racks must be repaired and cannot have excessive build-up of rust and/or grease. All surfaces must be smooth, easily cleanable and non-absorbent.
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08/03/2011 | 60 |
- Potentially hazardous food not at required temperature in cooling unit.Refrigeration units in ktichen found at 46F and 50F. Refrigeration units that hold potentially hazardsou foods should be at 41F or below. Establishment should monitor these units and adjust throughout the day as the temperature in the kitchen rises. Lid on refrigeration unit should stay closed wehn not in use to help maintatin correct temperatures.
- Employee did not wash hands after engaging in other activities that contaminate the hands such as touching raw meats and then handling ready to eat foods for customer consumption. Employee must properly wash hands after handling potentially hazardous foods to avoid cross-contamination.
- Employee drinks in the waitstaff station should have lids.
- Ice scoop in ice at waitstaff station should be stored handle-up. Foods in walk-in cooler found uncovered. All foods in coolers should be covered to prevent-cross contamination. Spoon found inside chicken container in cooler with handle in chicken. Spoon should be stored hanle-up or not in chicken to prevent cross-contamination. Raw meats found defrosting in clean wares rack. Defrosting meats should be in cooler or in a food prep sink. Bowls being used to dispense flour and spices should be replaced with scoops. Bacon should be stored covered.
- Potentiall hazardous foods in cooler should be date labeled. Lables should indicate the date and time to dispose of foods. Foods may not be kept for more than 6 days past the date and time prepared.
- Warewashing should be wash, rinse and then sanitize. Establishment found sanitizing and then rinsing wares.
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03/14/2011 | 76 |
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