- Need to make sure all employee drinks are covered and kept below clean equipment(observed stored on top shelf above pots/pans)to protect from possible drip/splash.
- 229.166 (f) (2) (A)HWS>100F; Establishment needs to make sure to provide hot water before opening to public; no hot water during inspection; management turned hot water on; corrected on site.
- Facility needs to make sure and provide at least one employee to be food manager certified and be physically present during the hours of operation; will need to correct this by next regular inspection to avoid a 1st reinspection fee of $103.
- 229.165 (h) (2)thermometer available; provide a thermometer for reach in cooler located in storage room(outside the area).
- Establishment needs to make sure and replace broken containers with ones without imperfections on them. 229.165 (d) (1) (B)free of breaks, cracks.
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02/22/2016 | 83 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to provide preparation dates and use by dates for all prepared, refrigerated, potentially hazardous foods that are kept at facility for more than 24 hours.
- Make sure to always provide paper towels at employee handwashing sink/sink within restroom; if problems arise with customers abusing paper towels, then provide a sign on restroom door stating paper towels available at front.
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10/16/2015 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared); Provide preparation dates for all refrigerated, potentially hazardous foods and also provide use by dates/discard by dates for these type of food items kept at facility for more than 24 hours.
- There was some evidence of live german roaches between large reach in cooler and shelf holding clean equipment; owner informed me that there was some work done on roof due to all the recent rain and believes this is part of the reason; make sure to use approved pest control measures to minimize problem. 229.167 (p) (11) (C)insects/pests not minimized.
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07/10/2015 | 93 |
- Establishment needs to make sure that scrambled eggs and chorizo are kept at a hot hold of 135 degrees F and above; temperature of scrambled egg was 98 degrees F and chorizo was approximately 97 degrees F; these items were cooked and have not been off temperature for more than 4 hours. However, also informed management that hot hold area needs to be already hot so that after cooking scrambled eggs/chorizo at the correct temperature, the scrambled eggs/chorizo can be kept at the proper hot hold of 135 degrees F and above.
- Remove all chipped plates that are chipped on food contact surface/part of plate. 229.165 (d) (1) (B)free of breaks, cracks.
- Will need to renew food permit; expired 1/2015
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03/16/2015 | 89 |
- 229.164 (o) (6) (A) PHF>135; Make sure to keep scrambled eggs at 135 degrees F and above; according to management hot foods usually go within one hour; had scrambled eggs reheated to 165 degrees F within 15 seconds and placed back on hot hold at 135 degrees F.
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12/11/2014 | 95 |
- 229.164 (o) (7) (A) consume by date (prepared); Provide use by/discard by dates on all refrigerated, potentially hazardous food items prepared and held for more than 24 hours(fideo, ground beef, soup). 229.164 (o) (7) (A) consumen por fecha (preparado); Proporcionar uso por / descarte por las fechas a todos, los alimentos potencialmente peligrosos refrigerados preparados y mantenidos por más de 24 horas (fideo, carne molida, sopa).
- 166 (f) (2) (A)HWS>100F; During inspection, there was no hot water available; informed facility that they would need to provide hot water.(handwashing sink should reach 100 degrees F and 3 compartment/mopsink should reach approx. 110 degrees F); will need to correct as soon as possible or be forced to close until corrected; facility informed me that hot water will be available within 3 to 4 hours today; will follow back with establishment to make sure in compliance; if not then will need to close until hot water is available. 166 (f) (2) (A) HWS> 100F; Durante la inspección, no había agua caliente disponible; . instalaciones informó que necesitarían para proporcionar agua caliente (lavamanos debe llegar a 100 grados F y 3 compartimiento / mopsink debería alcanzar aproximadamente 110 grados F.); tendrá que corregirlo tan pronto como sea posible o se ven obligados a cerrar hasta corregido; instalación me informó de que el agua caliente estará disponible dentro de 3 a 4 horas de hoy; seguirá de vuelta con el establecimiento para asegurarse de su cumplimiento; si no, tendrá que cerrar hasta que el agua caliente es available.229.
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08/29/2014 | 92 |
- Will need to make sure drain lines are above main drain to allow a sufficient air gap; drain lines should not be stuck inside main drain. Tendrá que hacer que las líneas de drenaje estén por encima de drenaje principal para permitir un espacio de aire suficiente; líneas de drenaje no deben ser atrapados en el interior de drenaje principal.
- Provide paper towels in employee's restroom 229.167 (e) (3) (A) no towels. Proporcionar toallas de papel en el baño de los empleados 229.167 (e) (3) (A) no hay toallas.
- Food permit expired 1/2014; will need to make sure that food permit is paid for within 10 days from inspection to avoid possible closure and suspension of food permit. Permiso de alimentos caducados 1/2014; tendrá que asegurarse de que lo permitan los alimentos se paga dentro de los 10 días a partir de la inspección para evitar el posible cierre y suspensión del permiso de los alimentos.
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05/05/2014 | 90 |
- Need to make sure to always keep potentially, hazardous foods at a hot hold of 135 degrees F; chorizo at 118 degrees F; still within time standards; had management reheat food product to 165 degrees F for at least 15 seconds. 229.164 (o) (6) (A) PHF>135.
- Will need to make sure to provide a use by/discard date to all refrigerated, potentially hazardous foods kept at the establishment for more than 24 hours(fideo, rice, refried beans, other food items). 229.164 (o) (7) (A) consume by date (prepared).
- Make sure to discard/replace all containers in bad repair(container holding spanish rice broken around the edges and not in good repair); 229.165 (d) (1) (B)free of breaks, cracks.
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01/16/2014 | 88 |
- 229.164 (o) (6) (A) PHF>135; Need to make sure to always hold potentially hazardous foods at 135 degrees F and above; 3 containers of scrambled eggs held at a hot hold temp. of 114 degrees F, 133 degrees F, and 126 degrees F; had management reheat these 3 container of scrambled eggs to 165 degrees F for at least 15 seconds; food was not discarded, since food was still within time requirements.
- Make sure to cover all drinks to avoid contamination(opened drink observed on top of ice machine).
- 229.166 (g) (4) hose attached; Need to make to provide a backflow prevention device on a hose bibb(hose is being used within 3 compartment sink); need to make sure to keep hose above flood rim level of 3 compartment sink when not using(hose should not submerged within water).
- 229.167 (e) (3) (A) no towels; No paper towels in customer's restroom; also need to make sure to provide handsoap at handwashing sink at all times.
- 229.166 (i) (5) (A)plumbing repairs; Plumbing repairs needed for employee's handwashing sink(missing pvc pipes from sink to wall); will need to repair by tomorrow(9/18/13).
- Several pieces of equipment observed dirty just sitting on tables(potato peeler, knife); plastic bin holding various kitchenware very dirty(need to wash/sanitize).
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09/17/2013 | 78 |
- 229.163 (h) (6) wash as needed; Make sure employees wash hands after changing tasks(going from washing utensils/equipment to handling/preparing food).
- Make sure to wash all wares(kitchenware/equipment/etc..)within the 3 compartment sink and not within mopsink; mopsink only used for the disposal of wastewater and to clean cleaning equipment(mops, etc..).
- Ants seen coming from pipe near employee's handwashing sink and by old soda cans; will need to use approved pest control measures to treat problem
- 229.168 (d) (2) (A) (ii) not according to label; Will need to make sure all pesticides/insecticides are food establishment approved, according to the manufacturer's label instructions(hot shot product only for indoor residential use).
- Will need to make sure food permit/late fees is paid for within 24 hours or establishment will be forced to cease operations; food permit expired Jan 2013.
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05/07/2013 | 83 |
- 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.
- Repair the handwashing sink cold water faucet.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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01/14/2013 | 87 |
- PHF should be rehaeated for hot holding to 165? F within 2 hours. Reheating for hot holding to 74?C (165?F) should be done rapidly and should not exceed 2hrs.
- There is no backflow preventer present.(faucet with hose connection) Provide for adequate backflow prevention device.
- There are no paper towels at the hand washing sink.(restroom) Supply each handwash station with individual disposable paper towels.
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08/28/2012 | 88 |
- Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. PHF must be maintained at 135?F or above except for a roast which when properly reheated and/or cooked may be maintained at 130?F.
- Observed some dishes in the mop sink.Do not place any dishes in the 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.
- There are some chipped plates.Need to replace any chipped or cracked plates.
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02/16/2012 | 84 |
- 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.
- There are no paper towels at the hand washing sink.(restroom) Supply each handwash station with individual disposable paper towels.
- 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.
- Need to have someone take the food mgr. certification.
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10/18/2011 | 87 |
- Provide date labels on prepared food items that are stored more than 24 hours. Date labels must show preparation date and use-by/discard by date 7 days after preparation date. Preparation day is day 1. No date labeling on prepared food stored in the refridgerator.
- At least one employee on duty must have a food manager's certification. No one on duty has a food manager's certification.
- Ensure that all plumbing is insatalled according to code. Faucet/bib with hose attached in kitchen area does not have a backflow preventor installed.
- Ensure to renew/post the current food establishment permit. Permit posted expired in January of 2011.
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05/25/2011 | 87 |
- 2.5 POUNDS OF REFRIED BEANS DISCARDED - IMPROPER TEMPERATURE LONGER THAN 6 HOURS.
- MUST LABEL ALL BULK FOOD CONTAINERS AS TO CONTENTS.
- MANAGER ON DUTY WILL BE REQUIRED TO UNDERGO FOOD MANGER CERTIFICATION AND HAVE EVIDENCE OF HAVING DONE SO ON DUTY.
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11/19/2010 | 88 |
- DO NOT STORE RAW SHELLED EGGS ABOVE PRODUCE IN THE REACH IN COOLER.
- FOOD PERMIT EXPIRED. THE FOOD PERMIT MAY BE RENEWED AT THE HEALTH DEPT. DESK - 1901 SOUTH ALAMO ST. THE CURRENT BALANCE DUE IS $246.99, IF PAID BEFORE 3/31/10. IF PAID AFTER 3/31/10 ADDITIONAL LATE FEES WILL BE ADDED.
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03/18/2010 | 93 |
| No violation noted during this evaluation. | 07/14/2009 | 93 |
| No violation noted during this evaluation. | 01/29/2009 | 93 |
| No violation noted during this evaluation. | 03/26/2008 | 89 |
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