- Potentially Hazardous Foods must be maintained at 135°F or above. Observed carnitas in meat market area at approximately 121F during the time of inspection. The manager stated the carnitas had been in the hot holding unit for approximately two hours therefore they were rapidly reheated to 174F and placed back into a hot holding unit.
- During the time of inspection the hot water in the handsink located at the bakery area was only 96F. The hot water knob was adjusted and hot water (over 110F) was available at the handsink.
- Supply each handwash station with individual disposable paper towels (taqueria area).
- Observed a can of WD-40 next to cooking oils and powders in the bakery department. Store toxic items away from food and other items needing protection by spacing or partitioning.
- During the time of inspection a spatula with a burned handle was being used to serve food in the taqueria area. Utensils must have smooth, easily cleanable surfaces.
- Observed dirty seasoning bins in the meat market area during the time of inspection. Clean food contact surfaces.
- During the time of inspection the meat grinder in the walk-in cooler had visible traces of food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.
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01/05/2016 | 83 |
- Hot foods held in the taqueria steam table are not holding proper hold hold temperatures; only the foods directly over the burners are holding the proper temperatures.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 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.
- Handwashing facility must be fully accessible at all times for employee use.
- Keep quat ammonia sanitizing solution within 200ppm-400ppm (taqueria area).
- Have a readily accessible thermometer in all cold hold units (deli area, seafood area, dairy area).
- Clean food contact surfaces (meat cutting board) in deli area.
- Replace damaged cutting board (taqueria area).
- Clean food contact surfaces (glass doors in deli area).
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09/28/2015 | 75 |
- Hot foods held in the taqueria steam table are not holding proper hold hold temperatures; only the foods directly over the burners are holding the proper temperatures.
- Employees must drink from clean closed beverage container with cleans hands and away from food prep areas. Observed uncovered cup on prep table.
- Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility. Bakery employee washed hands in the three compartment ware washing sink.
- Food items packaged and available for customer to serve themselves must be properly labeled. Bags of tortilla chips must be properly labeled.
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Clean the ice machine
- The glass door on the seafood display reach in cooler must be in good repair.
- Food storage containers and utensils must be in good repair and be smooth, easily cleanable and non-absorbent.
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05/21/2015 | 77 |
- 229.166 (i) (1) (B) HWS improper use. Hand sinks must be used for handwashing only. Clean sinks.
- 229.163 (n)- eat, drink, smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- Monitor use by dates of potentially hazardous foods -- epired 4 tubs of expired salsas.
- 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. Observed a batch of unmarked cooked barbacoa in walk-in cooler.
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. Ready-to-eat, potentially hazarodus foods may be held out of temperature control if they are marked with a discard time. Observed deep fried chicharon @93F without discard time.
- 229.166 (f) (2) (A)HWS>100F. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside ice machine, inside meat display cooler, clean bakery shelves, bakery storage bins, clean and maintain cleaning logs for in-use food equipment such as meat slicers and meat grinders, etc. Do not store knives between tables.
- Do not sell unsound foods/foods in dented cans (condemned 6 assorted cans).
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
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12/16/2014 | 78 |
- 229.164 (o) (7) (C) lunch meat - deli. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Condemned about 5 lbs of unmarked deli meats.
- 229.164 (o) (9) (A) (ii) 4 hours. Potentially hazardous food or PHF (such as the chicharon con carne) held at 110F not discarded that have exceeded 4 hours in the danger zone (42F-134F). Condemned about 5 lbs of chicharon con carne. Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time (4 hours from time it was removed from temperature control), otherwise, keep PHF at 135F or above.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean bakery shelves, bakery storage bins, inside reach in coolers in all food prep areas, all food equipment. Maintain a cleaning log for all in-use food equipment such as bakery equipments, meat slicers, etc.
- Repair leaking drain pipe under handsink in Deep fry room. Eliminate puddle of wastewater under sinks.
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04/22/2014 | 90 |
- 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. Condemned 1 lb of assorted slices of ham in a bag without the use by date.
- 229.167 (e) (3) (A) no towels. Supply the handwash stations with individual disposable towels (Meat and Hot meals areas).
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas (in Bakery and Hot meals area).
- Repair leaking drain pipe under warewash sinks in Bakery.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside ice machine, food storage containers in Bakery area, refrigerated display case in Meat area. Do not store knives between tables and wall.
- 229.165 (n) (1) (C)at least every 4 hrs. Cleaning logs not kept. Clean in-use equipment (such as slicers) at least every 4 hours. Maintain a cleaning log.
- 229.166 (i) (1) (B) HWS improper use. Use handsink for handwashing only (handsink next to ice bin was being used for storage)--clean sink.
- 229.171(f)permit required. 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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10/10/2013 | 77 |
- 229.164 (o) (6) (B) (ii). Ensure potentially hazardous foods (PHFs) are held at 41F or below. Condemned 25 lbs of a variety of PHFs stored in refrigerated display case. Do not store PHFs in display case until able to hold foods at 41F or below.
- 229.164 (o) (6) (A) PHF>135. Ensure hot foods are held at 135F or above. Observed dishes on steamtable at 112-125F, reheated to 165F. Foods must be directly in contact with pans in steamtable to ensure foods are reaching the desired temperature.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only (handsinks in ice machine area and in Meat cooking area).
- 229.163 (i) not in HWS. Wash hands in the handsink only: observed employee wash hands in the warewash sink instead of the handsink.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Whole cakes for grab and go do not have the place of business and the common name of the food or an adequately descriptive identity statement.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- 229.166 (g) (4) hose attached. Install a backflow preventor to the faucet with hose attached.
- 229.167 (e) (3) (A) no towels. Supply the handwash stations with individual disposable towels.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.165 (h) (2)thermometer available. Ensure coolers storing potentially hazardous foods have thermometers (walk-in and display cases in Meat department).
- 229.165 (n) (1) (C)at least every 4 hrs. Food contact surfaces of equipment are not being cleaned every 4 hours. All in-use equipment in contact with potentially hazardous foods (for e.g., slicers) must be cleaned at least every 4 hours. A cleaning log must be maintained.
- 229.165 (m) (1) (A)not clean. Clean and sanitize Meat coolers (observed accumulated pieces of meat and grease on cooler handles, inside coolers, etc).
- 229.165 (r) (3) (D)no sanitization. Ensure dishwares and food contact surfaces of equipment are properly cleaned and sanitized as follows: wash (with soap and water)-->rinse (in clean water)-->sanitize (in 50-100 ppm solution: 1/2 teaspoon of bleach per gallon of water)-->air dry. Meat department: DO NOT USE WINDEX as a sanitizer.
- 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. For frozen foods, the day they are removed from the freezer to be transfered to the cooler is counted as Day 1. Note: Processed meats set aside for processing at a later date (for ex, for chorizo) must also be date-marked.
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04/18/2013 | 59 |
- Potentially Hazardous food not at required temperature in cooling unit. **Condiment bar for salsa and pico de gallo observed at 57F degrees**.
- 229.163 (g) Wash before RTE. ** Observed employees in meat market operating/handling machinery and handle raw food items without any handwashing.**
- 229.166 (i) (1) (B) HWS improper use. **Hand wash sink used to store food (celantro) and utensils.**
- 229.164 (a) - Honestly presented. ** Observed raw pork meat, whole catfish unwrapped and stored on soiled packages mixed with food debris in the main walk in cooler.**
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Foods not protected by storage in packages, covered containers, etc. **Raw meat marinade splashed on raw onions.**
- 229.164 (p) (2) (B) (v)ROP sell/use by date. ** Observed all raw & Deli meats (processed) without any date marking system for any of the meat market items.** 229.171 (c) (3) (A)Comply w/ HACCP. **Observed homemade beef jerky with no variance or documentation.**
- 229.165 (m) (1) (A)not clean. Potentially Hazardous Food contact surfaces/equipment not clean. **Observed numerous wire racks in meat market area and bakery used to store food items with heavy grease and food debris.**
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01/19/2012 | 72 |
- 229.164 (o) (6) (A) PHF>135....chili relendo (120F)....must at least 135F...discard the 3 peppers....
- 229.165 (k) (14) (A)chlorine solution not detected....
- 229.165 (m) (1) (A)not clean....clean inside microwave...
- 229.165 (h) (2)thermometer available....need in yogurt case....
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08/25/2011 | 86 |
- Employees need to use a covered cup with straw for personal drinks. Also, store personal cups at a designated area away from prep table.
- Do not store raw meat on prep table next to ready-to-eat jerky in order to prevent cross contamination of raw and cooked foods.
- Handwashing sink beside ice machine needs to be accessible. Hose is currently stored inside sink. Sink is for handwashing only.
- Employees need to wash hands inbetween performing food preparation duties and performing other tasks.
- Need expiration date labeling for re-refrigerated cooked potentially hazardous foods. Some labeling exists, but is inconsistent with datemarking, time and temperature.
- Evidence of numerous flys/gnats at meat prep room around bloody trashcan.
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10/20/2009 | 78 |
| No violation noted during this evaluation. | 01/26/2009 | 88 |
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