- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Soap and bleach were in the same compartment during the time of inspection. Ensure dishes are being washed in hot soap-water, rinsed in clear rinse-water and sanitized in bleach-water (50 ppm-100 ppm).
- During the time of inspection, raw uncut carrots were being stored under raw meat. Separate raw animal foods from ready-to-eat food such as vegetables and cooked ready-to-eat food.
- Observed an unlabeled spray bottle in the designated chemical area during the time of inspection. Ensure all spray bottles are labeled with the common name of the toxic chemical.
- Observed several burned and mishapened plastic food containers in the dishware area during the time of inspection. Utensils must have smooth, easily cleanable surfaces.
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12/17/2015 | 83 |
- Potentially hazardous foods must be maintained at 135F or above. Foods on hot hold unit ranged from 126F to 132F. All food was rapidly reheated to 165F and the hot hold unit temperature was adjusted to maintain a higher temperture.
- Use handwashing sink for handwashing only.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Have a readily accessible thermometer in all cold hold units. Provide thermometer in walk in cooler.
- Clean food contact surfaces.
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09/22/2015 | 81 |
- 229.164 (o) (6) (A) PHF>135. PHF must be maintained at 135F or above on the steamtable---reheated foods to 165F prior to returning to steamtable that has been adjusted.
- 229.163 (n) (1) eat.drink.smoke.. Employees shall not drink from twist top containers near exposed food and clean equipment. Observed water bottles sitting on the prep tables. Drinking containers shall be a cup, lid and a straw and shall be stored away from food and food products. Discontinue storing personal items on the the prep table and ontop of the bulk bins. Personal items shall be away from food and food equipment. Observed purse and cell phone on the prep tables and bulk bins.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days. Provide for all prepared items to be labeled properly.
- Discontinue allowing employees to keep their medicine above food and food product that is offered to the public. Bus bin full of medicine was removed from the shelf above food and food products.
- Provide for all food contact surfaces of equipment to be clean. Remove the mold from inside the ice machine. Provide for all equipment to be in good repair. Replace the damaged cutting boards and the damaged plates. Provide scoop with handle for all bulk bins. Discontinue using a paper towels to scoop food. Deli paper or a scoop with a handle can be used to scoop out food.
- 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 fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732.
- 229.166 (i) (1) (B) HWS improper use. The hand washing facility shall be used for hand washing only. Observed an employee using the water from the hand sink to prep pancakes.
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04/28/2015 | 78 |
- 229.164 (o) (6) (A) PHF>135. PHF must be maintained at 135?F or above on the steamtable---reheated foods to 165F prior to returning to steamtable that has been adjusted.
- 229.163 (n) (1) eat.drink.smoke. Employees must not drink from an open cup or twist top bottles, and must consume drinks away from food prep and warewash areas.
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing sinks, not in warewash or mopsinks.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 to work, or control measures approved by the regulatory authority. (See attached handouts) For the meantime, will use gloves.
- Store raw meats and eggs below or away from vegetables and other ready-to eat foods when stored in coolers.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: Do not use damaged food containers and dishwares.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean accumulated grease and food debris on grill, venthood, shelves.
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01/13/2015 | 70 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods (PHF) must be maintained at 135?F or above. Reheated oatmeal, fideo on steam table at 112-120F to 165F.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. Provide a thin probe thermometer.
- 229.166 (g) (4) (B)backflow preventer. Install backflow preventor/s to faucet/s with hose/s attached.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. Clean exterior of food equipment and shelves.
- 229.165 (d) (1) (B)free of breaks, cracksMultiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace dishwares that are damaged/chipped.
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12/19/2013 | 77 |
| No violation noted during this evaluation. | 08/05/2013 | 100 |
- PROVIDE FOR EMPLOYEES TO USE A LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS IN KITCHEN)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLER FOR 24 HOURS OR LONGER. (NO LABELS ON COOKED FOOD) (NAME OF PRODUCT AND DATE COOKED....7 DAYS)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (ONLY USING 2 WASHING CYCLES) (WASH: SOAP/WATER), RINSE: (WATER), SANITIZE (BLEACH/WATER))
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), ICE SCOOP (STORE ON DRY/CLEAN SURFACE), UTENSIL BINS, UTENSILS)
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07/31/2013 | 86 |
- Make sure all employees cover drinks with a lid and keep away/below all food items/clean equipment to avoid any type of cross contamination.
- 229.164 (a) - Honestly presented; Remove all moldy tomatoes from boxes before using.
- 229.168 (c) (2) toxics above items; Do not store hydrogen peroxide above bulk item containers; store all medications/toxic items below/away from food products/clean equipment/single-service articles.
- 229.165 (d) (1) (B)free of breaks, cracks; Remove all chipped/cracked bowls from shelves.
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12/03/2012 | 86 |
- NEED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS(RICE)AT 41 DEGREES F AND BELOW(TEMPERATURE OF RICE WAS 80 DEGREES F AND HAD BEEN OUT APPROX. TWO AND ONE HALF HOURS, ACCORDING TO MANAGEMENT); PLACED BACK IN COOLER;
- 229.164 (o) (6) (A) PHF>135; NEED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS(CHORIZO AND BEAN)AT 135 DEGREES F AND ABOVE; TEMPERATURE TAKEN WAS 129 DEGREES F; REHEATED TO 165 DEGREES F AND ABOVE FOR AT LEAST 15 SECONDS
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified;
- 229.167 (e) (3) (A) no towels; NEED PAPER TOWELS AT HANDWASHING SINK IN WAITRESS AREA.
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03/28/2012 | 83 |
- NEED TO MAKE SURE RICE IS BEING MAINTAINED AT 135 DEGREES F AND ABOVEL; TEMP. TAKEN AT TIME OF INSPECTION WAS 128 DEGREES F; RICE WAS WITHIN TIME LIMITS; WILL NEED TO MAKE SURE TO REHEAT TO 165 DEGREES F FOR AT LEAST 15 SECONDS BEFORE PLACING BACK ON HOT HOLD TABLE; MANAGEMENT INFORMS ME FOOD IS REHEATED REGARDLESS BEFORE SERVING TO THE CUSTOMER. 229.164 (o) (6) (A) PHF>135.
- 229.164 (o) (7) (A) consume by date (prepared);Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified; IF REFRIGERATED, POTENTIALLY HAZARDOUS FOODS ARE NOT DATE LABELED PROPERLY BY NEXT INSPECTION, THEN ALL FOOD ITEMS WILL BE CONDEMNED.
- 229.165 (d) (1) (B)free of breaks, cracks; NEED TO REMOVE ALL CONTAINERS IN BAD REPAIR/DAMAGED; CORRECTED ON SITE
- WILL NEED TO MAKE SURE TO LIMIT BARE HAND CONTACT WITH READY TO EAT FOODS, SUCH AS TORTILLAS; EMPLOYEES SHOULD USE GLOVES, DELI TISSUE, OR TONGS OR FOLLOW PROPER HANDWASHING TECHNIQUES; AFTER INITIALLY WASHING HANDS, EMPLOYEES SHOULD USE TWO MORE PREVENTIVE MEASURES(DOUBLE HANDWASH, FOLLOWED BY A HAND SANITIZER OR USING NAIL BRUSH WHILE WASHING HANDS INITIALLY, FOLLOWED BY A HAND SANITIZER, ETC...).
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11/28/2011 | 84 |
- REFRIGERATED, POTENTIALLY HAZARDOUS FOODS NOT BEING COOLED DOWN PROPERLY TO 41 DEGREES F WITHIN 6 HOURS; PINTO BEANS AT 52 DEGREES F, , REFRIED BEANS AT 52 DEGREES F, BAKED CHICKEN AT 65.6 DEGREES F; ALL FOOD ITEMS CONDEMNED
- FOODS NOT BEING PROPERLY HELD AT 135 DEGREES F AND ABOVE; WILL NEED TO MAKE SURE TO REHEAT BARBACOA(112 DEGREES F, REFRIED BEANS 118 DEGREES F, AND CHICARRONES 122 DEGREES F)TO 165 DEGREES F FOR AT LEAST 15 SECONDS BEFORE PLACING BACK ON HOT HOLD.
- 229.163 (h) (9) contaminate hands; EMPLOYEES NEED TO MAKE SURE TO WASH HANDS AFTER POSSIBLE CONTAMINATION MAY HAVE OCCURRED(OBSERVED EMPLOYEE HANDLING A DIRTY/SOILED RAG AND THEN OBSERVED EMPLOYEE TOUCH THE DOOR HANDLE TO GO OUTSIDE WITHOUT PROPERLY WASHING HANDS BEFORE CUTTING ONIONS).
- 229.163 (n) (1) eat.drink.smoke.; OBSERVED NUMEROUS DRINKS WITHIN KITCHEN/PREP AREA AND ONE WITHIN WALK IN COOLER WITHOUT A PROPER LID/COVER; ALSO NEED TO MAKE SURE TO STORE BOTTLED WATERS/SODAS/YOGURTS IN A SEPARATE FREEZER/COOLER OR KEEP THESE EMPLOYEE PERSONAL FOOD ITEMS SEGREGATED FROM FOOD ITEMS USED FOR THE PUBLIC OR KEEP ON LOWEST POSSIBLE SHELF SO THERE IS NO POSSIBILITY OF CONTAMINATION.
- MAKE SURE EMPLOYEES DO NOT WASH HANDS IN THE MOPSINK; ALL HANDWASHING SHOULD BE DONE AT THE DESIGNATED EMPLOYEE'S HANDWASHING SINK.
- 229.164 (a) - Honestly presented; MANY ANTS OBSERVED WITHIN BULK ITEM SUGAR; CONDEMNED; ALSO NEED TO MAKE SURE TO DISCARD ALL MOLDY GREEN PEPPERS
- 229.164 (o) (7) (A) consume by date (prepared); NO LABELING OBSERVED FOR REFRIGERATED, POTENTIALLY HAZARDOUS FOODS; NEED TO MAKE SURE TO LABEL A PREPARATION DATE AND CONSUME BY/USE BY DATE FOR ALL FOOD ITEMS HELD IN A FOOD ESTABLISHMENT FOR GREATER THAN 24 HOURS.
- 229.167 (p) (11) (C)insects/pests not minimized; MANY ANTS OBSERVED ON SHELVES THAT STORE CLEAN EQUIPMENT, INSIDE SUGAR CONTAINER, AND ON FLOOR NEAR WALK IN COOLER AND STORAGE SHELF; WILL NEED TO HAVE LICENSED PEST CONTROL SERVICE ESTABLISHMENT WITHIN 10 DAYS.
- 229.167(p)(11)(C)rodents; EVIDENCE OF RODENT DROPPINGS(APPROX 3 ON TOP OF A NEW BAG OF BULK SUGAR); WILL NEED TO HAVE LICENSED PEST CONTROL SERVICE ESTABLISHMENT FOR RODENTS; MAKE SURE TO USE APPROVED CONTROL METHODS(BAITS/TRAPS/ETC...).
- NEED TO MAKE SURE THAT ESTABLISHMENT HAS A CERTIFIED FOOD MANAGER THAT IS PHYSICALLY PRESENT DURING ALL HOURS OF OPERATION.
- ESTABLISHMENT NEEDS TO POST MOST CURRENT HEALTH REPORT UP IN A VIEWABLE AREA TO THE PUBLIC.
- 229.165 (m) (1) (A)not clean; DIRTY MIXER OBSERVED SITTING ON SHELF; UTENSILS STORED IN A DIRTY ALUMINUM CONTAINER.
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08/18/2011 | 59 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats; Be sure to separate meats(raw chicken and beef)in walk in cooler; observed raw chicken and raw beef in same container; meats were sealed
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.167(p)(11)(C)rodents; Evidence of old rodent droppings noticed underneath shelves near ice machine; last pest control was March 24 2011; will need to have a licensed pest control come out to treat facility for rodent problems.
- 229.165 (r) (3) (D)no sanitization; No or very little sanitizer within the 3rd compartment of 3 compartment sink; Need to make sure that the ph reads between 50 to 100 ppm; add approx. half teaspoon per gallon of water.
- 229.165 (d) (1) (B)free of breaks, cracks; Remove all containers that are highly discolored or not in good repair from shelves.
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04/13/2011 | 83 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked; Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food.
- 229.164 (o) (7) (A) consume by date (prepared);Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.168 (c) (1) toxics stored; Store all toxic cleaning products away from food items.
- 229.165 (r) (3) (D)no sanitization; No sanitization observed while manually cleaning utensils.
- 229.165 (m) (1) (A)not clean; Various utensils observed dirty in a dirty bin sitting on shelf where clean, sanitized utensils/equipment sit.
- 229.165 (d) (1) (B)free of breaks, cracks; chipped plates observed; remove all small bowls that are worn/discolored.
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12/07/2010 | 83 |
- 229.164 (o) (4) (A) (i) - Cooked PHF; make sure to cool all cooked potentially hazardous foods(chorizo at 80 degrees cooling down at room temperature for over 3 hours)from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control(egg and potatoe at 120 degrees Fahrenheit).
- 229.163 (h) (6) wash as needed; make sure employees do not use dirty aprons as a means for cleaning hands; all employees need to wash hands correctly(with soap and water) whenever touching soiled items and especially before engaging in any food preparation.
- 229.163 (n) (1) eat.drink.smoke; make sure to keep drinks enclosed with a lid and store below food items and food preparation tables.
- 229.166 (i) (1) (B) HWS improper use; Make sure to use handwashing sink only for handwashing and not for food disposal; mopsink should be used only for liquid wastewater disposal and not as a storage bin for food contact surfaces.
- 229.164 (o) (7) (A) consume by date (prepared); all cooked refrigerated, ready-to-eat, potentially hazardous foods held in a food establishment longer than 24 hours need to be clearly marked with a consume by date.
- 229.167 (e) (2) no soap; no soap in soap dispenser at waitress station's handwashing sink.
- 229.165 (d) (1) (B)free of breaks, cracks; remove/discard all chipped plates and storage bins(small bin used to hold chips); make sure all plates/bowls/cups are clean; storage bins holding kitchenware need to be clean.
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08/09/2010 | 72 |
- Provide all employees to wash hands properly whenever changing tasks.
- Please indicate a date of when all potentially, hazardous foods are prepared when kept for more than 24 hours and also note a consume by date(usually consume food items within 7 days).
- Please provide handwashing sink in waitress area to be accessible at all times(have sodas stacked in front of handsink making it difficult to wash hands when needing to do so).
- Please provide handsoap for all handwashing stations.
- Please provide a working thermometer for walk in cooler.
- Please provide all chipped kitchenware(plates, bowls, etc.) to be in good repair; please discard all damaged kitchenware items.
- Please provide the most current food permit to be posted; if haven't received food permit, post receipt/invoice up(on receipt/invoice annotate date paid, check number, and amount payed)as this will act as your temporary food permit until original permit is received.
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04/09/2010 | 77 |
| No violation noted during this evaluation. | 04/16/2009 | 70 |
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