- Refrigerator found resting between 49 and 52 degrees F at front burrito bar area. Service technician arrived on site and repaired fridge. Ensure all fridges are monitored with a thermometer and a temperature log is highly recommended.
- Current food permit not found on site. Manager had owners call the Fiscal division to settle account balance. Ensure food permit is current and posted in customer view.
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03/10/2016 | 94 |
- No use-by dates observed in use at time of inspection. Ensure use-by dates are labeled on each container of prepared or opened potentially hazardous foods. Use-by date should be no longer than 7 days after preparation with the day of preparation counting as day 1. Example: Container of beans prepared 11/01 should be labeled with a date of no later than 11/07.
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11/06/2015 | 96 |
- Refrigerator found operating around 57 degrees F at time of inspection. Food inside recently moved to cooler and were relocated to walk-in cooler. Ensure unit is repaired/adjusted to 41 degrees F or below. If this cannot be done, ensure unit is used to store potentially hazardous foods.
- Mildew growth observed inside ice machine. Ensure ice machine is cleaned out and soiled surfaces sanitized routinely.
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07/14/2015 | 94 |
- Current food permit not posted. Ensure current copy of food permit is obtained and posted in place of old one.
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04/09/2015 | 97 |
| No violation noted during this evaluation. | 12/09/2014 | 100 |
- No certified food manager with proof of certification on staff at time of inspection. Ensure at least one food manager with proof of current food manager certification is present during all hours of operation.
- Soap dispenser not working at time of inspection. No soap conveniently accessible at hand sink in back area of kitchen. Ensure soap and paper towels are readily available during all hours of operation.
- Open top drinks observed in back kitchen area right above food prep area. Ensure lids are provided to drinks in kitchen. Also, ensure drinks are stored in a designated area below and away from food prep and food contact surfaces.
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08/15/2014 | 90 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employee observed working with bare hands when coring tomatoes. Ensure bare hand contact documentation is maintained at store if employees wish to work with bare hands on ready to eat foods. Otherwise, utilize safeguards such as glove, utensils, foil, and wax paper when working with ready to eat food.
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04/14/2014 | 96 |
| No violation noted during this evaluation. | 12/06/2013 | 100 |
| No violation noted during this evaluation. | 08/05/2013 | 100 |
- REFRIDGERATION UNIT FOUND AT 50 DEGREES. ENSURE UNIT IS REPAIRED AND IS AT 41 DEGREES F OR BELOW BY FOLLOW UP.
- RICE FOUND RANGING BETWEEN 47 AND 51 DEGREES F. SIX PANS OF RICE DISCARDED AND BLEACHED. ENSURE TO MONITOR FOOD REGULARLY AND THAT ALL POTENTIALLY HAZARDOUS FOOD IS KEPT AT 41 DEGREES F OR BELOW.
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03/18/2013 | 92 |
- SEVERAL PREPARED FOOD ITEMS IN WALKIN STILL NEED DATING AS TO WHEN ENTERED INTO REFRIGERATOR STORAGE.
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11/13/2012 | 96 |
- CITY OF SAN ANTONIO FOOD ESTABLISHMENT LICENSE HAS EXPIRED AS OF 12/31/11 AND MUST BE RENEWED WITHIN FOLLOWING 25 DAYS.
- NEED FOOD MANAGER CERTIFICATION FOR ALL MANAGEMENT ON DUTY. - 30 DAYS.
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01/06/2012 | 94 |
- DISCARDED APPROXIMATELY 3/4 GALLON OF SALSA DUE TO INAPPROPRIATE TEMPERATURES AT LONGER THAN 24 HOURS.
- SEVERAL DEAD SMALL 3/4TH CM ROACHES OBSERVED GIVING EVIDENCE TO A NEED FOR MORE FREQUENT PROFESSIONAL EXTERMINATION SESSIONS TO BRING UNDER CONTROL. GNATS/SMALL FLIES OBSERVED THROUGHOUT FOOD PREPAND DISHWASHING AREAS - MUST TAKE MEASURES TO ELIMINATE POSIBLE GROWING PROBLEM.
- MUST POST HEIMLICH POSTER ON NOTICEABLE WALL LOCATION.
- COMPRESSOR DRIPPING CONDENSATION ON ITEMS STORED BELOW - MUST CORRECT PROBLEM TO PREVENT AND REMOVE ALL ITEM STORAGE BELOW UNTIL CONDENSATION IS ELIMINATED OR REDIRECTED ELSEWHERE.
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05/25/2011 | 86 |
- Parts of raw chicken in preparation sink at 52/60 degrees F, various salsa at 51 degrees F on condiment line, and Spanish rice in 70. **Ensure all potentially hazardous items are maintained at 41 degrees F or below.
- Fruit flies swarming salsa line/some flies were inside salsa and on salsa ladles; employee stacked disposable condiment cups in very soiled milk crate. **Discard contaminated salsa and eliminate flies and single service items.
- Spanish rice, beans, and other items made days ago in walk-in and in reach-in coolers. **Date mark all prepared potentially hazardous items not used within 24hrs with a 'Use By
- Backflow preventer at mop sink leaks when cold water is turned on. **Repair backflow preventer at mop sink.
- Spray bottles with blue fluid (stated to be degreaser by employee) not labeled next to margarita machine, spray bottle with purple fluid was on top of preparation table unlabeled, spoons in use to stir margaritas were stored in sanitizing solution and jug of degreaser was stored next to bottled flavorings. **Label and separate all toxic chemicals from food and other items needing protection and do not store utensils in use in a chemical solution.
- Hobart mixer stored with dried beans made in the morning, and many stored wares are visibly soiled (ice scoop handle with brownish film, bulk food containers, etc.). **Clean/sanitize all store wares.
- Leak under handsink pooling wastewater on floor under sink and under shelving of clean wares. **Repair leak at handsink; do not use tape.
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08/23/2010 | 74 |
| No violation noted during this evaluation. | 03/25/2009 | 100 |
| No violation noted during this evaluation. | 03/18/2008 | 84 |
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