- Ensure that date labels are followed. Observed several food items in reach in coolers past their expiration dates.
- Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm).
- Scoop for ice was soiled and had hair in cup holding scoop. Ensure that all food contact surfaces are clean and in good condition.
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03/22/2016 | 90 |
- Observed raw chicken in broken container stored over bags of precooked beef. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Ensure to follow the date labels and ensure that old date labels are removed. Observed several food items labeled from mid November.
- Obserevd cookies in plastic bags and bags of penuts without labels. All food items for customer grab and go service must be labeled with manufacturer’s information OR move packaged food items for food handlers to fill orders.
- Discontinue using broken/chipped wares.
- All food contact surfaces must be clean and in good condition. Clean slight mold in ice machine.
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12/04/2015 | 85 |
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
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07/29/2015 | 96 |
- Observed container collecting water from ice machine drainage in hand sink. Do not store items in hand sink for any length of time.
- Observed several items date marked incorrectly and past date mark. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed mold in ice machine. Ensure that all food contact surfaces are clean and in good condition.
- Observed broken lids for food storage bins. Discontinue using broken/chipped wares.
- Obserevd no toliet paper in men's bathroom. Supply each toilet with toilet tissue.
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03/16/2015 | 86 |
- Post current permit. Posted permit expired 2/2014. Payment should be made in person at 1901 S. Alamo, San Antonio TX 78204 between the hours 7:45a.m. - 4:30 p.m. THIS ESTABLISHMENT HAS 10 DAYS TO PURCHASE A VALID FOOD ESTABLISHMENT PERMIT OR DISCONTINUE OPERATIONS
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Plastic conatiner collecting condensation from ice machine pipe was in hand sink. Do not store any items inside hand sink for any length of time.
- Observed several food items in farthest left reach in cooler between 48 to 55 degrees F. Foods needing to be under cold hold temperatures, should be maintained at 41 degrees F and below.
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10/20/2014 | 84 |
- Observed prepared food items that have been in refrigerator for over 24 hours with a date label only consisting of the prep day. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days from the prep day and the prep date will count as day 1. Example: carne guisada made on 2-20-14 will have a date label of 2-26-14
- Observed hand sink in men's restroom without paper towels and observed cloth towels being used instead of paper towels at hand sink in the kitchen. Ensure all hand sinks are equipped with paper towels at all times.
- Observed wares being washed as wash and rinse. There was not a sanitizing component. Ensure the following procedure is used when washing wares: wash (soap and water), rinse (water), and sanitize (bleach and water).
- Observed mold on inside panel of the ice machine. Ensure the ice machine panel is clean to sight and touch.
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02/20/2014 | 87 |
- 229.166 (i) (1) (B) HWS improper use. Observed meat being thawed in hand sink in kitchen. Ensure the hand sink is not used to thaw meats. The hand sink should be used for hand washing only.
- 229.164 (o) (7) (A) consume by date (prepared). Observed containers of prepared food without a date label. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days from the prep day and the prep date will count as day 1.
- White refrigerator in front area does not have a thermometer. Ensure all refrigeration units are equipped with a thermometer.
- Observed accumulation of grease on vent hood. Ensure vent hood is routinely cleaned to prevent the accumulation of grease.
- Did not observe the most recent routine inspection report posted in customer view. Ensure the most recent routine inspection report is posted in customer view.
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10/07/2013 | 83 |
- Multitude of containers of prepared food were observed to be above 41 degrees F and had been in refrigerator for over 4 hours. Ensure all potentially hazardous food that is being kept cold is at 41 degrees F or below.
- 229.166 (i) (1) (B) HWS improper use.Observed meat, spoon, and food debris in handsink in kitchen. Ensure the handsink is not used for thawing meats, disposing of food, or storing wares. Handsink should be used for hand washing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed food handler using bare hands to handle ready to eat foods (tortillas). Establishment does not have bare hand documentation. Ensure bare hand documentation is completed and kept at establishment or ensure food handlers are using a barrier, such as gloves, to handle ready to eat foods. Bare hand documentation consists of a written statement stating 2 barries that are used to clean hands (such as double handwash and hand santizer), written statement of corrective actions, and signed acknowledgment form by employees.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw meats stored on same shelf as cooked food. Ensure all raw animal products are stored below and away from cooked food.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food with date labels consisting of the prep date. Ensure prepared food that is kept for more than 24 hours is date labeled with the USE BY date. The USE BY date shall not exceed 7 days from the prep day and the prep day will count as day 1. For example, beans made on 5-7-13 will have a use by date of 5-13-13.
- All refrigeration units that are being used to store potentially hazardous food were above 41 degrees F. Ensure refrigertation units are at 41 degrees F or below when storing potentially hazardous foods.
- 229.166 (i) (1) (A)HWS not accessible. Observed cart being stored in front of handsink. Ensure the handsink is not blocked by carts or other obkects so it is easily accessible.
- 229.167 (e) (2) no soap. At time of inspection, handsink in kitchen did not have soap. Ensure handsinks are equipped with soap at all times.
- 229.167 (e) (3) (A) no towels. At time of inspection, handsink in kitchen did not have paper towels. Ensure handsinks are equipped with paper towels at all times.
- Observed corner on inside of ice machine with mold accumulation. Ensure ice machine is routinely cleaned to prevent accumulation of mold.
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05/07/2013 | 67 |
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