- All TCS foods must be at or below 41 degrees F- bbq at 50.
- All TCS must be at 135 or above. Pozole at 74/cooked rice at 97
- Follow use by dates *check the dates* Observed foods with expired dates. (11/16/15)
- 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.*Provided department handout of required documentation
- Store all raw meats below vegetables/ready to eat foods
- Cover all foods in walk in cooler. Cover all foods in opened packages (bulk flour/sugar). Provide covers for foods in bulk bins (rice/beans)
- Discontinue using broken wares for food storage
- Use thin probe thermometers for reheating/cooling/holding processes and in coolers holding TCS foods- walk in/reach in's
- Provide for adequate backflow prevention device at hose bibs with attached hoses * near 3 compartment sink
- clean chip bin/clean bins with bulk foods/clean ice machine
|
11/24/2015 | 68 |
- All foods in the walk in cooler were ~50 degrees. All potentially hazardous foods must be kept at 41 degrees F or below to prevent bacterial growth. Manager provided reciept for produce shipment which may have contributed to temperature.
- Observed employee phone and personal drink stored above uncovered pooled eggs and salsa. Ensure all personal items are stored below and away from all food and food prep areas to prevent contamination.
- Observed raw beef being stored above uncovered salsa in the walk in cooler and raw beef being stored above uncovered chopped jalapenos in the refrigerator. Ensure that all raw animal products are stored below all ready to eat foods. All foods must also be covered.
- Did not observe any date labels on foods in the walk in cooler. Manager stated that most of the foods were made yesterday. Ensure that all potentially hazardous foods that have been prepared/chopped/cooked and are kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- Freezer downstairs that is not working had dozens of gnats inside. Ensure that all equipment and wares are cleaned before being stored to help prevent any insect infestations. Also observed flies throughout kitchen.
- Mop sink was clogged at time of inspection. Ensure that mop sink is able to drain to properly dispose of wastewater.
|
07/06/2015 | 74 |
| No violation noted during this evaluation. | 03/31/2015 | 100 |
- Observed personal drinks stored above the hot hold unit as well as the drying rack above the 3 compartment sink. All personal drinks must be stored away and below all food and food prep areas.
- Observed a box of corn with a great amount of mold. Ensure all food is in sound condition. Box was thrown away.
- Did not observe date labels on prepared foods in the walk in cooler. Ensure all potentially hazardous foods that have been cooked/cut/prepared and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- Observed mold along the top inside of the ice machine. Inside of ice machine needs to be cleaned and sanitized.
|
11/26/2014 | 85 |
- Hand sink in kitchen did not have soap at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times for proper hand washing.
|
07/22/2014 | 97 |
- Observed raw beef being stored above uncovered diced onions. Ensure that raw animal products are stored below and away from ready to eat foods and that all foods have a protective covering to help prevent any contamination.
- Hot water was not working at the hand sink in kitchen at time of inspection. All hand sinks must reach a temperature of 100F degrees for proper hand washing. Ensure all food handlers are washing their hands at the hand sink near drive through until the kitchen hand sink has hot water.
- Hand sink in kitchen did not have soap at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times.
- Observed several chipped plates. All food contact surfaces must be in good repair.
|
03/19/2014 | 86 |
- Mop sink did not have a backflow preventer or hot water at time of inspection. Mop sink must have hot water that reaches a minimum of 110F degrees and a backflow preventor must be installed.
- All foods in the walk in cooler had a temperature of ~44F degrees. Walk in cooler must have thermostat turned down or repaired to ensure that all potentially hazardous foods in the walk in are at a minimum of 41F degrees to prevent bacterial growth.
- 3 compartment had a leak that was pooling on to the floor below it. Leak must be repaired by a lisenced plumber. Floor must be completely dry at follow up inspection to ensure leak has been repaired.
- Shelving rack next to 3 compartment had built up food and grime stuck on it. All items need to be removed from shelf and it needs to to be thorougly cleaned before clean items may be stored on it.
- Found several dirty utensils with food debris still on them. Ensure all utensils are properly cleaned and sanitized before being reused.
- Observed tools that were stored with utensils that had rust and food stuck on them. Tools were discarded my employee. Food grade items may only be used.
- Observed several plates with chips around the rim. All food contact surfaces must be in good repair. Plates need to be gradually removed and replaced with new ones.
- Cardboard is being used on the shelving rack by stove. All food surfaces must be smooth, easy cleanable and non-absorbant. Cardboard must be removed and replaced with a different material that is non-absorbant.
- Establishment had a complaint report posted. Ensure that the most recent food inspection report is posted in public view.
|
11/06/2013 | 84 |
| No violation noted during this evaluation. | 04/08/2013 | 100 |
- 229.164 (r) (1) (B) (iv) manufacturer info. All food items used in establishment must be kept in their approved container and or package. Many different food items are being kept in unlabeled plastic bags.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over cheese, or raw fish over cooked food inside of WIC.
- 229.166 (g) (4) (B)backflow preventer. Hose attached to faucet at three compartment sink, must have a backflow preventer installed aswell.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak under 3-compartment sink.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Also, insure that utensils are properly cleaned as needed. Observed dirty utensil in work area, for use by food handlers. All food contact surfaces, must be smooth, non-absorbant, and easily cleanable. Establishment is placing card board on shelves in kitchen area. Card board is dirty and stained with oils. Insure that card board is changes out as needed, prior to it getting soiled.
- Ch 13, Art II, section 13-26 Display permit. Insure that Inspection report is always visible to public. Other paperwork seen blocking report from view.
|
11/06/2012 | 79 |
- 229.166 (g) (4) hose attached. Hose attached to faucet at three compartment sink. No backflow preventer attached at connection.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave.
- 229.168 (c) (2) toxics above items. Do not store or keep cleaners above food items. Bottle of windex, kept above food, in back store room.
- 229.167 (p) (11) (C)insects/pests not minimized. Porvide proper pest control of fly's in kitchen area.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat over pickles, and do not store raw chicken over raw beef.
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shelled eggs must be kept at 45 degrees or colder, eggs were over 84 degrees.
|
06/06/2012 | 75 |
- 229.164 (o) (4) (D) Raw Shell Eggs. Raw shell eggs must be kept at 45 degrees or colder. Eggs were at 71 degrees.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Inside cooler, raw meat and cooked meat were being stored inside of the same container. Also, please do not store raw chicken over raw beef.
- 229.165 (h) (2)thermometer available. All cooler must have thermometers inside.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave.
|
01/24/2012 | 85 |
- Refrigeration unit next to grill found at 54F. Foods inside unit found at 51-54F. Please see condemnation below.
- Employee drink in an open container found on cutting board next to grill. All employees msut drink from closed containers kept away from food preparation surfaces.
- Prepared and potentially hazardous foods that are kept for more than 24 hours found in refrigeration units without labels. All potentially hazardous foods kept for more than 24 hours must be labeled with date and time to use by. This label may be no more than 7 days from date and time prepared.
- No hot water was supplied to handwash sink in kitchen. All handwash stations must have hot water of at least 100F.
- Pipes under 3 compartment sink leak wastewater onto floor and into catch basin. Pipes should be repaired so that no leaks occur.
- Internal thermometer for walk-in cooler is not operational. All refrigeration units must be provided with properly calibrated, shatterproof food grade thermometers.
- 1. Single use containers being used for food storage such as sour cream containers should be discontinued. 2. Cutting board at reach in cooler next to grill is dirty and must be cleaned or replaced if necessary. 3. All utensils on clean wares rack must be kept so that they properly air dry. Utensils should be kept in containers that drain. 4. Clean wares found dirty with food particles. All utensils must be cleaned so that they are free of food particles.
|
07/07/2011 | 74 |
- Asada made on 02-27-11 found in walk-in cooler at 57F. Frijoles made on 01-27-11 found in walk-in cooler at 48F. All cooked potentially hazardous foods should be cooled to 41F or below within 6 hours. Establishment should use ice bath or other means of cooling potentially hazardous foods before putting them into walk-in cooler.
- Employees should wash hands before changing tasks.
- Foods under reach-in cooler by grill should be covered to prevent cross-contamination. Meat found in container on floor of walk-in cooler. All foods should be off floor to prevent contamination. Ice scoops found on top of ice machine and on top of tea container. Ice scoop should be stored in clean container or in ice with handle up.
- No sanitizer found in sanitizing step of warewashing process. Equipment must remain in sanitizer for 30 seconds or more.
|
02/28/2011 | 84 |
- Discard and or replace unsafe equipment. DISCARD ANY FOOD CONTACT EQUIPMENT, GLASSES, PLATES, BOWLS, ETC. THAT HAVE BREAKS, CHIPS, CRACKS.
|
07/26/2010 | 97 |
- FOOD ITEM PUT INTO WALK-IN COOLER BEFORE COOLING DOWN TO 70 DEGREES FARENHEIT
- FOOD ITEMS BEING STORED IN COOLER OR HOLDING CONTAINERS MUST HAVE APPROPRIATE LIDS/COVERS OVER FOOD CONTAINERS SO AS TO PREVENT CROSS CONTAMINATION BY FOREIGN MATERIAL.
- ALL COOKED STORED FOOD PRODUCT TO BE PROPERLLY LABELED WITH DATE/DAY OF FOOD PREPARTATION.
- HANDSINKS ARE ONLY TO BE USED FOR WASHING OF HANDS. MAY NOT BE USED FOR EMPTYING ICE CONTAINERS, LIQUIDS, ETC.
- Evidence of insects observed.
- A CERTIFIED FOOD MANAGER MUST BE PRESENT AND ON DUTY DURING ALL BUSINESS HOURS
- A BACKFLOW PREVENTOR MUST BE INSTALLED AT MOP SINK WHERE HOSE IS CONNECTED.
- ALL COOLERS TO BE EQUIPPED WITH A THERMOMETER
|
03/10/2010 | 72 |
| No violation noted during this evaluation. | 06/11/2009 | 93 |
| No violation noted during this evaluation. | 03/12/2009 | 73 |
Restaurant representatives - add corrected or new information about Taqueria Vallarta #7, 6881 Military Dr W, San Antonio, TX »