- Establishment must make sure and keep unpasteurized eggs at a cold hold temperature of 45 degrees F and below; if not using eggs continuously, then facility needs to keep them within the cooler or keep in a container with ice to maintain the proper cold hold; eggs were at a temperature of 54 degrees F; eggs had not been off temperature for more than 4 hours; eggs will not have to be discarded. 229.164 (o) (4) (D) Raw Shell Eggs.
- Employees are required to wash hands correctly after changing tasks(ie after handling dirty items/placing items within 3 compartment sink and before carrying out food to patrons). 229.163 (h) (5) handling soiled equip..
- Establishment needs to keep cutting boards out of the mopsink; mopsink should only be used for cleaning cleaning equipment(mops/other equipment used for cleaning)and for the proper disposal of wastewater.(mop was also observed hanging over cutting board); cutting board was washed,rinsed, and sanitized during inspection. Establishment should also make sure that employees cover their drinks with a lid and keep away from possible areas where food/clean and in-use equipment is kept.
- Need to make sure that raw beef patties are stored below ready-to-eat foods(containers were not covered and the possibility of cross contamination now exists; no obvious signs were seen during inspection).
- 229.164 (o) (7) (A) consume by date (prepared); Establishment will need to make sure that all refrigerated, prepared, tcs foods(time/temperature control for safety of food)kept more than 24 hours at facility are provided with a use by/discard by date(labels affixed to containers were old and from last year).
- 229.167 (p) (11) (C)insects/pests not minimized; There were many flies within facility; facility had both front/back doors opened at time of inspection; informed management that they would need to keep doors closed at all times or they could keep door open if they had a secondary door(screen door); however, screen door was observed ripped/bent and did not fit along the frame; will need to correct this by replacing screen door or keeping main door closed.
- Raid product was observed stored next to plastic containers/pans(observed within non-working cooler; this cooler is being used as a storage facility); make sure to keep these type of toxic items away from clean equipment. 229.168 (c) (1) toxics stored.
- 229.165 (m) (1) (A)not clean; Need to make sure and clean knives stored on wall; knives were dirty to sight; also do not store knives in between prep tables(areas are not clean).
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02/05/2016 | 70 |
- Establishment needs to make sure that cold hold items are being maintained at a temperature of 41 degrees F and below; shredded white/cheddar cheeses were approximately 56 and 57 degrees F. These items were not off temperature for more than 4 hours, according to management. However, if cooler cannot maintain this temperature, due to opening/closing constantly and also due to the fact that it is close to the stove, then facility will need to make sure to keep documentation of when items were placed in cold hold unit(this way, time is being used as a public health control).
- Employees need to make sure and wash hands after changing tasks(going from manual warewashing to cooking) 229.163 (h) (6) wash as needed. Employee also observed drinking from a can and not washing hands immediately before cooking and working with in-use utensils.
- Employees should not be allowed to chew gum while conducting open food handling or serving food/drinks to customers.
- Establishment must make sure and provide use by/discard by dates for all prepared, refrigerated, potentially hazardous foods kept at facility for more than 24 hours. Facility must make sure to also provide a preparation date for all deli meats(ham)(when taken from original package and placed in saran wrap)and also a use by/discard by date.
- 229.167 (e) (3) (A) no towels; Will need to provide paper towels for employee handwashing sink and sink within restroom.
- Employees need to make sure that after washing/rinsing all equipment/utensils/kitchenware that a final sanitizer is used. 229.165 (r) (3) (D)no sanitization.
- Provide thermometers for all reach in coolers; make sure that all thermometers are working correctly. 229.165 (h) (2)thermometer available.
- Need to make sure all utensils are clean to sight/touch(dirty knife observed). 229.165 (m) (1) (A)not clean.
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10/08/2015 | 71 |
- Need to make sure that all prepared, refrigerated food items are maintained at 41 degrees F and below; poblano sauce was at a temperature of 47 degrees F; item condemned
- Establishment needs to make sure that all prepared, refrigerated, potentially hazardous foods are provided with dates to show when they were prepared and if kept longer than 24 hours, when they will be used/condemned. 229.164 (o) (7) (A) consume by date (prepared).
- Make sure to use only commercialized/food establishment approved pesticides/insecticides; will need to remove all raid products that are for residential use only from facility. . 229.168 (d) (2) (A) (ii) not according to label.
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06/30/2015 | 88 |
- Do not store white cutting board within mopsink.
- Package of cheese sitting in the juices of raw meat on side shelf within reach in cooler; cheese was condemned 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- 229.167 (e) (3) (A) no towels; Provide paper towels at employee handwashing sink.
- 229.168 (c) (1) toxics stored; Do not store all purpose cleaner next to blender; keep all toxic items in their designated area after using.
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03/26/2015 | 86 |
- Establishment needs to make sure that all refrigerated, potentially hazardous foods are being maintained at 41 degrees F and below; cut up sausage at a temperature of 58 degrees F; owner informs me that sausage had been off temperature for approx. 2 hours; item was relocated to a working unit.
- 229.166 (i) (5) (A)plumbing repairs; Plumbing repairs needed in customer/employee restroom for hot water; cold water available.
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12/10/2014 | 92 |
- Establishment needs to make sure that all refrigerated, potentially hazardous foods are maintained at 41 degrees F and below(cooked fajita meat at 47 degrees F; food item was relocated to a working unit).
- 229.166 (f) (2) (A)HWS>100F; Facility has hot water at mopsink/3 compartment sink(temp. was 110 degrees F and hotter), but hot water at employee's handwashing sink was only reaching 95 degrees F; will need to check on this problem so that the hot water at the handwashing sink is reaching at least 100 degrees F.
- Need to always provide soap at handwashing sink and paper towels are needed within employee restroom. 229.167 (e) (2) no soap.
- 229.168 (c) (2) toxics above items; Do not store ajax container over clean kitchenware for the possibility of cross contamination can occur.
- 229.165 (m) (1) (A)not clean; Need to clean interior of microwaves(food splatter observed).
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07/31/2014 | 82 |
- Many cold hold items not being kept at 41 degrees F and below; during inspection, management informed me that items had been prepared at 6:30 am; items have not been off temperature for more than 4 hours; items were corrected on the spot and placed in a working reach in cooler or kept in its container and placed within another container filled with ice/water to get temperature down to 41 degrees F and below; reach in coolers were also found to be off; temperatures of reach in coolers during inspection were 52 degrees F and 65 degrees F; one cooler was plugged into a bad outlet and the other was never plugged in; coolers now appear to be going down in temperature.
- 229.164 (o) (9) (A) (i) Time Only; Establishment needs to be aware that all potentially hazardous foods that are out before cooking(shelled eggs)need to be identified/marked to indicate when food was removed from cold hold(ie establishment can keep written documentation to show health inspector information); establishment can also keep shelled eggs on ice to maintain a constant cold hold temperature of 41 degrees F and below.
- Provide thermometers for all reach in coolers 229.165 (h) (2)thermometer available.
- Establishment will need to clean out microwave of food splatters/food debris. 229.165 (m) (1) (A)not clean.
- food permit expired on 1/2014; no physical documentation was able to be shown to inspector that food permit was paid for. Will need to pay for food permit or be able to show proper documentation.
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03/21/2014 | 82 |
- Will need to make sure to keep documentation showing proof of food manager's certification; management informs me that class/test was taken, but waiting on certificate.
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10/25/2013 | 97 |
- Establishment needs to make sure to keep all refrigerated, potentially hazardous foods at a proper cold hold of 41 degrees F and below; menudo at 55 degrees F, charro beans at 51 degrees F, ham at 51 degrees F, posole at 53 degrees F, refried beans at 65 degrees F.
- Make sure to keep all clean equipment/kitchenware or equipment/kitchenware needing cleaning on a designated drain board and not within the mopsink.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked; Need to make sure to separate raw meat from cooked meat within reach in freezer(raw meat sitting within plastic bag on top of opened container of cooked meat).
- 229.164 (o) (7) (A) consume by date (prepared); Establishment needs to make sure to label all refrigerated, potentially hazardous foods prepared and held for more than 24 hours with a consume by/use by date(menudo, charro beans, refried beans, posole).
- Do not store spray bottles with toxic items next to/near single service salsa cups for the potential of cross contamination. 229.168 (c) (1) toxics stored.
- Need to make sure that at least one employee is food manager certified and physically present during all hours of operation.
- 229.165 (h) (2)thermometer available; Need to make sure to provide thermometers for all reach in coolers.
- 229.165 (m) (1) (A)not clean; Need to clean out microwave; do not store cutting board directly touching ground.
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07/08/2013 | 71 |
- 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 double hand washing. 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.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Need to renew the food mgr certification.
- 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.
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02/06/2013 | 83 |
- There are dishes stored in the mop sink.Do not store any dishes in mop sink.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Person with the food mgr certification needs to be on duty.
- Need thermometers in the refrigerators.
- Do not use styrofoam cups for dispensing food products.
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10/09/2012 | 83 |
- Raw animal food stored with cooked ready-to-eat food. 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.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Two of the coolers are not holding the right temperature.(foods were moved)
- Someone on duty need to have the food mgr certification class certificate.
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02/29/2012 | 86 |
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