| No violation noted during this evaluation. | 12/14/2015 | 100 |
- Post current permit. Posted permit expired 5/2015.
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06/08/2015 | 97 |
- Observed rodent droppings in corn husk storage area. Ensure area is cleaned and sanitized. Use effective means of rodent control. Save service receipts for verification.
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10/22/2014 | 97 |
| No violation noted during this evaluation. | 06/16/2014 | 100 |
- Observed employees washing hands without hot water. Ensure employees wash hands with hot water and soap at designated hand sinks.
- Observed several personal beverages in bottles and stored on prep areas. Ensure personal beverages are stored in a cup with a lid and a straw and are stored in an area that is separate from food prep and food storage areas.
- Observed employee using bare hands to handle ready to eat foods (tortillas). There is not bare hand documentation. Ensure food handlers use a physical barrier (such as gloves or utensils) to handle ready to eat foods or that bare hand documentation is competed and kept at establishment. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: condemn food), and (3) signed acknowledgment form by all employees that they have been trained on hand washing.
- At time of inspection, hand sink had hot water of 91 degrees F. Manager stated the water heater had to be restarted due to use of water earlier in the day. Ensure there is an adequate supply of hot water during peak hours of operation. Hot water at hand sink should be at least 100 degrees F.
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11/10/2013 | 85 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored on shelf above ready to eat foods in front refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods.
- At time of inspection, handsink only had hot water of 93 degrees F. Hot water heater had been used excessivley in the morning and was refilling. Ensure handsink has hot water readily available. Hot water should be at least 100 degrees F.
- Observed flies near the back of the kitchen and front store area. Ensure flies are eliminated by appropriate means.
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06/28/2013 | 90 |
- Potentially Hazardous Foods must be cooled from 135?F to 70?F within 2 hrs. *** Los Alimentos potencialmente Peligrosos deben ser refrescados de 135?F a 70?F dentro de 2 Horas.***
- Back flow prevention device must be installed for all threaded faucets. Recommend contacting a licensed plumber.
- Food items packaged and available for customer to serve themselves must be properly labeled. ***Los articulos del alimento embalaron y disponible para el cliente para servir a si mismo debe ser marcado apropiadamente.***
- Replace the broken display glass/plexi glass.
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01/11/2013 | 84 |
- No written procedures maintained at establishment for time as a public health control.
- Provide adequate backflow prevention device.
- Supply each handwash station with individual disposable paper towels.
- Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
- Provide a thermometer for the cooler where the salsa is stored
- Clean the bucket used to strain the corn
- Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. Repair hand sink in the rest room
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03/08/2012 | 80 |
- Provide adequate backflow prevention device for threaded faucet with the hose attached.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo
- Replace broken scoops; provide scoops with handles
- Discontinue using raw wood as a support for rinsing cooked corn. Items used as a support must be smooth, easily cleanable and non-absorbent.
- Provide labels for packaged tortillas.
- Provide labels for portioned containers of chile sauce.
- A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the ?person in charge? definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager?s certificate issued by the director A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
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10/05/2011 | 83 |
- Provide labels for packaged spices and peppers
- Certified food manager must be on site during all hours of operation
- Discontinue using raw wood as a support for rinsing cooked corn.
- Replace broken scoops; use scoops with handles
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04/05/2011 | 90 |
- 229.163 (h) (6) wash as needed; Employees need to wash hands after changing tasks(observed employee hosing down floor and then work with what appeared to be tamales without first washing hands correctly).
- Observed employee working with food with bare hands without properly washing hands, followed by using two or more other methods; if not using gloves, then whenever bare hand contact is initiated, employees need to make sure that after washing hands, they use an alcohol based sanitizer, a nail brush, or other approved methods; see bare hand contact documentation given.
- 229.167 (p) (11) (C)insects/pests not minimized; crazy ants observed coming from baseboard behind tortilla machine; maggots observed in mopsink; flies observed in establishment.
- 229.168 (a) toxics not labeled; All toxic items need to be labeled with the contents.
- Talked to owner and she informed me that there is at least one employee that is food manager certified; however, all employees that are food manager certified need to be physically present at all times and during all hours of operation; no certified food manager was present during the time of inspection.
- Hanging thermometer in walk in freezer/cooler not reading correctly/accurately within a /- 2 degrees F.
- Need to make sure that the most current food permit/receipt/invoice is posted at all times in a viewable area to the public; permit posted is expired.
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10/26/2010 | 77 |
- At time of inspection the establishment has 1 handsink, hot water at handsink is turned off at valve. Turn hot water on. Follow up Thursday Dec. 17 2009.
- Establishment preparing and packaging/selling tortillas with out proper labeling. All products must have a Product Label with ingredients and Contact information.
- Handwashing sink without hot water. Hot water must be available at all times.
- No paper towels at hansink in bathroom.
- At time of inspection No Certified Food Manager on site. A Certified Food Manager must be present at all times.Online course wwww.learn2serve.com or safeserve.com.
- Observed standing water throroughout establishment. Find an alternate way to eliminate standing water.
- Observed plastic bottles with unknown liquid. All containers must be labeled with product name/chemical name.
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12/15/2009 | 77 |
| No violation noted during this evaluation. | 06/27/2008 | 80 |
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