- 229.165 (d) (1) (B)free of breaks, cracks. FOOD CONTACT SURFACE OF CAST IRON SKILLET with damaged parts. Food contact equipment must be in good repair. OBSERVED A CAST IRON SKILLET FOR FOOD SERVICE TO CUSTOMER CRACKED WHILE SITTING ON FLAME.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. OBSERVED THE DISHWASHER WITH NO SANITIZER - BUCKET WAS EMPTY. DISCONTINUE USE OF DISHWASHER UNTIL IT CAN DISPENSE ADEQUATE AMOUNTS OF SANITIZER.
- 229.166 (j) (4) sanitary sewer. FLOOR DRAINS NOT DRAINING PROPERLY, ALL FLOOR DRAINS TO DRAIN ON THEIR OWN.
- 229.165 (n) (1) (D) (v)equipment dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED A KNIFE BEING STORED INBETWEEN EQUIPMENT AT BAR. DISCONTINUE STORING FOOD CONTACT SURFACES OF EQUIPMENT IN BETWEEN EQUIPMENT. MUST STORE ON A CLEAN AND DRY SURFACE.
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01/28/2016 | 91 |
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. DISCONTINUE THE USE OF THE DISHWASHER UNTIL SUCH TIME THE SANITIZER CAN BE ADJUSTED AND REGULATED TO 50-100PPM CHLORINE. USE THE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE.
- 229.165 (m) (2)non food contact dirty. EQUIPMENT NOT CLEANED FROM GREASE BUILD-UP. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN ALL EQUIPMENT FREE FROM GREASE BUILD-UP INBETWEEN EQUIPMENT.
- 229.166 (j) (4) sanitary sewer. FLOOR DRAINS NOT DRAINING PROPERLY, ALL FLOOR DRAINS TO DRAIN ON THEIR OWN.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic FOOD CONTAINERS. INSPECTOR FOUND FOOD STORAGE CONTAINERS BROKEN & CRACKED. ALL FOOD STORAGE CONTAINERS ARE TO BE IN GOOD REPAIR AND FREE OF CRACKS, BREAKS, CHIPS, ETC.
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08/31/2015 | 91 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. RICHARD IS STATE CERTIFIED TILL 5/2016, BUT IS NOT CITY OF SAN ANTONIO CERTIFIED. YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45). ONE PERSON DURING ALL HOURS OF BUSINESS MUST BE PRESENT AND SHOW PROOF OF THE CITY CERTIFICATION.
- 229.165 (d) (1) (B)free of breaks, cracks. FOOD CONTAINERS with damaged parts. Food contact equipment must be in good repair. INSPECTOR FOUND FOOD STORAGE CONTAINERS BROKEN & CRACKED. ALL FOOD STORAGE CONTAINERS ARE TO BE IN GOOD REPAIR AND FREE OF CRACKS, BREAKS, CHIPS, ETC.
- 229.165 (m) (2)non food contact dirty. Cleaning schedules not kept. Keep cleaning schedules. CLEAN ALL EQUIPMENT FREE FROM GREASE BUILD-UP ON SIDES OF EQUIPMENT. (GRILLS/FRIERS/ETC.)
- 229.166 (j) (4) sanitary sewer. FLOOR DRAINS NOT DRAINING PROPERLY, ALL FLOOR DRAINS TO DRAIN ON THEIR OWN.
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02/10/2015 | 91 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. EMPLOYEE COFFEE/DRINK WAS FOUND ON WORK STATION UNPROTECTED. ALL DRINKS MUST BE IN A CLOSED COVERED CONTAINER AWAY FROM WORK AREA.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. TREAT FOR GNATS IN KITCHEN AND BAR AREA.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart. DISHWASHER IS NOT DISPENSING ADEQUATE AMOUNTS OF SANITIZER.
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06/12/2014 | 90 |
- HANDSINK IN THE TORTILLA AREA MUST WORK PROPERLY. OWNERS STATE THAT THERE IS A LEAK WITH-IN THE WALLS THAT NEEDS REPAIR. REPAIR LEAK IN WALLS SO THAT THE HANDSINK IS ACCESSIBLE TO THE PERSON WORKIN IN THE TORTILLA ROOM.
- DISHWASHER IS NOT DISPENSING ADEQUATE AMOUNTS OF SANITIZER. CHLORINE SANITIZER TO BE BETWEEN 50-100PPM, AT TIME OF INSPECTION IT WAS 0PPM.
- FLOOR DRAINS NEAR THE DISHWASHER IS CLOGGED AND WATER IS ON THE FLOOR. MUST REMOVE WATER FROM FLOOR AND UNCLOG DRAINS PRIOR TO OPENING TO PUBLIC.
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10/28/2013 | 91 |
- 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.
- Need to keep handsink on all times.(tortilla prep area)
- Dishwasher not dispensing proper amount of sanitizer.
- Need to unclog one floor drain.
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04/09/2013 | 87 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed two rice and two bean bins with out any date labels. Employees stated they believed they were from the day before. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.165 (g) (1) equipment not sufficient. Observed cold holding unit to be at 53 degrees F. Establishment was asked to move all food to the walk in until cold hold unit reaches 41 degrees F or below.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats in the tortilla making area and the bar area. Pest control services the establishment monthly. And has stated on multiple time on ways they can eliminate/minimize the insects in the establishment.
- 229.165 (k) (14) (A)chlorine solution. Observed the chlorine to be below 50 ppm. Establishment may wash dishes at mechanical ware washing and then sanitize all dished at the three compartment sink.
- 229.166 (j) (4) sanitary sewer. Observed to many hoses in one drain that was accumulating mold and a foul odor located in the drink service area. Install an air gap of two times the diameter of the drain line between the food handling equipment and the sewer line.
- 229.165 (m) (1) (A)not clean. Observed mold on the wall in the dishwashing area. Ice machine had mold on the lids. Knifes are being stored between equipment instead of knife rack. Margarita machine had mold at dispenser. Mold was observed in the soda gun holder. Plates next to the soup had food debris. Food contact equipment must be in clean and in good repair.
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07/24/2012 | 81 |
- 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 drink in waitstaff reach in cooler.
- 229.165 (h) (2)thermometer available. Provide thermometer in all reach in coolers holding potentially hazardous food. Observed several thermometers missing in reach in coolers located in kitchen and bar areas.
- 229.165 (d) (1) (B)free of breaks, cracks. Discard and or replace damaged food-contact surfaces. Observed plates and cups with chips on outter rims.
- Ensure ice scoop handles are easily accessible.
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04/19/2011 | 90 |
- Provide for potentially hazardous foods to be cooled properly from 135F to 70F within 2 hours and from 70F to 41F in 4 hours. Food will cool better if divided into smaller portions or if placed in ice bath. Discontinue trying to cool large portions of food by placing directly in walk in cooler.
- Provide for all handsink to have hot(100F) and cold running water at all times. Discontinue shut water off from bottom of sink.
- Provide for dish washer to sanitize plates at 50-100ppm. Currently the dish machine is not dispencing sanitizer properly.
- Provide for a one inch air gap at ice machine drain pipe.
- Provide for all food contact surfaces to be cleaned and sanitized on a regular basis. (Ex. soda gun holder)
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01/08/2010 | 83 |
| No violation noted during this evaluation. | 09/02/2008 | 74 |
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