- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (DISH MACHINE RINSE AT 120F)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UENTSILS,UTENSIL BIN, ICE MACHINE (INSIDE/BAR), UTENSILS STORED BETWEEN EQUIPMENT (GRILL AREA))
- PROVIDE FOR A VALID FOOD PERMIT TO BE PSOTED IN PUBLIC VIEW. (EXPIRED 4/2015) GO IN PERSON TO 1901 S ALAMO TO OBTAIN A VALID PERMIT, ANY QUESTIONS CALL 207-0135)
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01/25/2016 | 88 |
- PROVIDE FOR ALL DISHES AND EQUIPMENT TO BE WASHED PROPERLY. (SANITIZING CYCLE NOT WORKING ON DISH MACHINE)(MANUAL WASHING UNTIL MACHINE IS REPAIRED)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (BEANS 8/1/15--8/8/15)
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08/11/2015 | 90 |
- ENSURE THAT DISHES AND EQUIPMENT ARE WASHED PROPERLY. (SANITIZING CYCLE LESS THAN 10 PPM) (MUST BE 50 TO 100 PPM)
- REPAIR CLOG AT MOPSINK.
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02/16/2015 | 94 |
- Ensure good hygienice practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Discontinue storing employee drinks in prep area above food.
- Hand sink should be used for hand washing only. Discontinue using hand sink to wash utensils. Utensils should be washed, rinsed, and sanitized in mechanical warewashing machine.
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11/14/2013 | 96 |
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.
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04/10/2013 | 97 |
- Ensure all employees are practicing good hygenin practices. (Bottle of Pepto Bismol found in open top cooler at time of inspection.)
- 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.
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07/02/2012 | 92 |
- 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. Chicken (122F) and beef (138F) for flautas found on shelf above grill area. Establishment was allowed to reheat to 165F then place in hot hold. PHF must be held below 41?F or above 135?F except during preparation, cooking or cooling or when time is used as a public health control.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii) (V) doc- other methods. Employee seen handling ready to eat foods (cutting tomatoes, lettuce, etc.) without donning gloves. Establishment't procedure is to use gloves as second barrier when preparing and working with ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Inspector found cabrito in refrigeration unit marked with date of preparation of 1/8. Establishment may not keep foods more than 7 days past the date of preparation with the date of preparation being counter as day 1. Inspector recommends that establishment mark all foods with use by date.
- 229.165 (m) (1) (A)not clean. Employee seen storing knife in pocket. Knife was partially covered, but must be kept so that it remains cleaned and sanitized and ready for use.
- 229.166 (h) (1) (A)HWS not convenient. Establishment must designate or install handwash sink in bar area. Bar does not currently have designated handwash station with soap and paper towels. Employee in bar area must leave station to wash hands in kitchen. Handwash station must be conveniently located.
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01/18/2012 | 77 |
- Raw beef and cooked chicken temped at 52 F in reach-in cooler. Manager corrected issue onsite and moved all potentially hazardous foods into walk-in cooler holding a legal food temperature of 41 F. Establishment should keep accurate daily temperature logs with a verification process in place on all coolers through out establishment.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw shelled eggs in egg crates being stored above ready-to-eat and cooked foods. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.165 (d) (1) (A)smooth. Unapproved containers (molcajetes) used for food storage or service. All food equipment must be smooth easy-cleanble, and non-absorbent; free of cracks, chips, inclusions or pits, etc. Discontinue using molcajetes to serve food. Establishment must submit a variance that states use of mocajate, what is served in it, how it is served, temperature that molcajete is heated up to before serving food in it, size of banana leaf that is placed in bottom of molcajete, etc, to the Senior Manager for the Food and Environmental Department of the City of San Antonio (Stephen Barcewski, R.S.) for approval. Foil could possibly be used to cover entire food contact surface of molcajete and banana leaf may be placed inside to cover foil up in bottom. (Foil would make bottom of molcajete smooth, easy-cleanable and non-absorbent.)
- Utensils observed fully exposed and pre-set on tables; this practice must be discontinued. Establishment may wrap utensils so food contact surface is not exposed and pre-set them on tables for customers or establishment may set utensils down on tables as customers are seated.
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09/20/2010 | 88 |
| No violation noted during this evaluation. | 05/17/2010 | 100 |
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