- 229.163 (h) (6) wash as needed; Employees need to make sure and wash hands every time they go outside and come back in to complete a task, such as handling clean equipment/warewashing.
- Do not store containers of bleach/degreaser next to/on the same shelf as where food products are stored(maseca/other products); keep first aid items(bandaids/other items)away from food items(observed on top shelf);
- Establishment has an employee scheduled to take food manager's certification course this monday; documentation was provided to show proof. Establishment however, needs to make sure and always have at least one employee food manager certified during the hours of operation.
- Do not use molcajete(lava bowls)within establishment; will need to remove from facility. 229.165 (a) (1) (A)safe construction.
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02/24/2016 | 87 |
- shredded cheese/cut up sausage within cold hold unit not holding temperature of 41 degrees F and below; items have been there approx. 3 hours; management corrected violation by placing items in a container filled with ice. Initial temperature of shredded cheese was 57 degrees F and diced sausage was 62 degrees F; establishment should not keep items within reach in cooler, since this cooler is not maintaining the correct ambient temperature internally.
- Make sure to keep covered drinks below food preparation areas and not on the actual preparation table, for the possiblity of contamination exists.
- 229.167 (e) (2) no soap; Make sure to always provide soap and paper towels at handwashing sink in kitchen.
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10/22/2015 | 88 |
- Establishment needs to make sure and provide cold hold items(shredded cheese, diced tomatoes, etc.)at a cold hold of 41 degrees F and below; items will need to be condemned; repeat violation from last inspection.
- Employees need to make sure and rewash hands and change gloves whenever their is a possible chance of cross contamination(using cell phone and not washing hands thereafter). 229.163 (h) (9) contaminate hands.
- Live roaches found in container of flour; flour condemned. 229.164 (a) - Honestly presented.
- 229.164 (o) (7) (A) consume by date (prepared); Establishment will need to provide preparation dates and use by/discard by dates for all prepared, refrigerated, potentially hazardous foods kept at facility for more than 24 hours.
- 229.167 (e) (2) no soap; No soap at employee handwashing sink.
- Evidence of live roaches within kitchen area; will need to treat problem as soon as possible with approved pest control measures or will need to close temporarily until problem is resolved. 229.167 (p) (11) (C)insects/pests not minimized.
- Will need to remove raid product and keep away from clean equipment(will also need to make sure that all pesticide/insecticides are establishment approved/commercialized products); product seen within facility is only for indoor residential use. 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.
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07/17/2015 | 71 |
- 229.167 (e) (2) no soap; Make sure to always provide handsoap and paper towels at employee handwashing sink.
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12/09/2014 | 97 |
- Establishment needs to make sure that all potentially, hazardous foods are kept at a temperature of 41 degrees F and below(shredded cheddar cheese); temperature was observed at 54 degrees F; still within time requirements, according to management; food items prepared and placed in cold hold unit should drop down in temperature fairly quickly if cold hold unit is functioning correctly; check on small reach in cooler holding these items, since ambient temperature recording was 52 degrees F.
- 229.163 (h) (9) contaminate hands; Employees need to make sure and wash hands anytime they go outside and return to food operations/open food handling, since contamination probably has occured.
- Need to cover drinks or provide cups with lids for employees; keep all drinks away/below from food preparation areas(cutting boards), food items, and in-use/clean equipment/utensils so that their is no risk of contamination.
- 229.164 (e) (1) (D) (ii)Bare hand documentation; Establishment needs to provide bare hand contact documentation, since employees were observed contacting ready to eat foods with their bare hands(tortillas); see handout given.
- 229.168 (d) (2) (A) (ii) not according to label; Make sure to remove raid product from facility, since manufacturer's information states intended for indoor residential use only; keep only commercialized/food establishment approved insecticides/pesticides inside establishment.
- 229.165 (r) (3) (D)no sanitization; Need to make sure to follow correct manual warewashing procedures by always sanitizing equipment/utensils after the washing and rinsing step.
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08/13/2014 | 77 |
- Make sure to provide a use by/discard by date for all refrigerated, prepared, potentially hazardous foods within large reach in cooler(many foods without labels)that are kept in the food establishment for more than 24 hours. 229.164 (o) (7) (A) consume by date (prepared).
- Establishment has a certified food manager, but wasn't available today; will need to make sure that at least one employee is food manager certified and physically available during all hours of operation.
- Will need to make sure to discard all containers not in good repair or not durable for food storage(management discarded cracked bill miller container used to hold flour). 229.165 (d) (1) (B)free of breaks, cracks.
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04/18/2014 | 90 |
- 229.164 (a) - Honestly presented; Bugs found within chili peppers; condemned
- Will need to provide labels for all refrigerated, prepared, potentially hazardous foods showing a use by or discard date when kept at the establishment longer than 24 hours. 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (e) (2) no soap; Provide soap at employee's handwashing sink.
- No certified food manager at time of inspection; employees could not produce documentation to show proof; establishment needs to make sure that at least one employee is food manager certified and physically present during all hours of operation.
- Will need to clean upper interior of small ice machine in waitress area(mold buildup). 229.165 (m) (1) (A)not clean.
- Food permit not posted; permit expired on 8/2013; will need to pay for food permit if haven't already; if paid and still waiting on food permit, then will need to post receipt showing proof of payment.
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12/17/2013 | 80 |
- Will need to make sure to label a use by/discard by date on all refrigerated, potentially hazardous foods kept longer than 24 hours in the facility(picadillo/carne guisada/etc...). 229.164 (o) (7) (A) consume by date (prepared).
- Make sure to provide soap/paper towels at employee's handwashing sink 229.167 (e) (2) no soap.
- Food permit is expired; will need to pay for current food permit by 9/13/13.
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09/04/2013 | 90 |
- drinks in the kitchen need to have a lid and straw.
- need to repair the kitchen handwashing sink.(drains slow and faucet is shut off from the bottom.)
- There are no paper towels at the hand washing sink. 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.
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01/03/2013 | 87 |
- 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 leak on the handwashing sink faucet that is turned off.Need to have faucet accessible.
- Some of the plates are chipped. Need to replace any chipped or broken dishes.
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08/20/2012 | 90 |
- Employees not seen washing hands due to handsink not operating properly.
- 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.
- Someone on duty needs to have the food mgr certification.
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03/13/2012 | 86 |
- Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands.
- 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.
- Need to repair the kitchen handwashing sink.(has a leak is is being kepted off)
- Someone on duty needs to have the food mgr. certification.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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10/10/2011 | 83 |
| No violation noted during this evaluation. | 06/11/2009 | 90 |
| No violation noted during this evaluation. | 01/22/2009 | 93 |
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