- 229.166 (i) (1) (A)HWS not accessible; Keep handwashing sink where carnitas are made free/accessible at all times.
- 229.168 (d) (2) (A) (ii) not according to label; Make sure to remove all raid products from facility, as these are only to be used within an indoor residential area; use only food establishment approved pesticides
- Make sure to remove strainer that is broken within bakery area; make sure to keep all kitchenware clean to sight/touch; make sure to store in-use knives on a clean surface(ie food preparation table)and not in between shelves, as this area is not always cleaned. 229.165 (d) (1) (B)free of breaks, cracks.
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03/03/2016 | 91 |
- Establishment needs to make sure and keep items out of bulk containers(dirty campbells can within the salt; salt condemned.
- Raw, marinated chicken within meat display cooler at a temperature of 46 degrees F; management informed me that coolers had been opened for approximately two hours to clean out; item was not condemned due to not being off temperature for more than 4 hours.
- Employees need to refrain from chewing gum while engaging in open food handling.
- Establishment needs to make sure and provide proper labels for guacamole salsa within reach in cooler/rotisserie chicken within walk in cooler/hot hold area(labels should contain name and physical address of where item was packaged. Also should contain a list of ingredients). 229.164 (r) (1) (B) (iv) manufacturer info.
- 229.164 (o) (7) (B) consume by date (pkgd); Establishment needs to make sure and provide a date to ham within container showing when ham was taken out of the original package and also provide a use by/discard by date, not to exceed 7 days, if food is kept at 41 degrees F and below.
- The long display cooler holding yogurt, milk products, eggs was showing an ambient temperature of 47 degrees F; establishment called to have cooler serviced today. Informed management that an invoice will have to be produced to inspector to show work completed or a 1st reinspection fee will be charged in the amount of $103.
- Keep plastic cups out of the handwashing sink in kitchen area.
- Provide paper towels at both handwashing sinks within main kitchen area. 229.167 (e) (3) (A) no towels.
- Need to make sure and keep all chemical products away from single service articles within meat area/where pork skins are made. 229.168 (c) (1) toxics stored.
- Need to provide a thermometer for small reach in cooler in main kitchen area(cooler holding cold hold items). 229.165 (h) (2)thermometer available.
- Need to clean out small container holding clean kitchenware(dirty); clean out microwave in main kitchen area. Do not use container within meat cooler(cracked/bad repair; discarded). Establishment will need to make sure and store raw pork skins within walk in cooler on a clean surface(ie sanitized hooks/container)and not over storage shelf(shelf was dirty/bloody). 229.165 (m) (1) (A)not clean.
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10/30/2015 | 61 |
- A few dead gnats observed within sugar(bakery area); condemned 229.164 (a) - Honestly presented; also make sure to remove dented cans from shelves
- Gnats/flies observed within facility(main areas observed were in the bakery area and back receiving room); facility has approved measures in place, but need to try and intensify efforts to control problem a little better. 229.167 (p) (11) (C)insects/pests not minimized.
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07/21/2015 | 93 |
- All drinks need to be covered; opened soda can on top of cutting board within meat walk in cooler.
- Do not store produce within employee handwashing sink; observed within main kitchen. 229.166 (i) (1) (A)HWS not accessible.
- Do not store raw chicken underneath area where chemicals are placed to hang; also need to label all chemical spray bottles with the common chemical inside(observed in main kitchen); do not store windex bottle next to spices in bakery area; keep rubbing alcohol away from salt container near where the chicarrones are prepared. 229.168 (c) (1) toxics stored.
- 229.165 (r) (3) (D)no sanitization; Make sure to follow manual warewashing procedures correctly by providing a final disinfectant/sanitizer in last compartment.
- There were some lids that were stored in a container(dirty to sight/touch)within main kitchen. 229.165 (m) (1) (A)not clean.
- Need to make sure food permit is visible; food permit should be posted in an area visible to the public.
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04/09/2015 | 81 |
- Will need to make sure that flan/cakes are holding a temperature of 41 degrees F and below at all times; cooler was resetted and final temperature was at 37.7 degrees F; baked items had not been within cooler for more than 4 hours.
- Do not dispose of food within employee handwashing sinks; sinks should be used only for the purposes of handwashing.
- Provide ingredients for salsas 229.164 (r) (1) (B) (ii) descending ingredients.
- Make sure to remove all dented medium sized fruit cocktail cans from shelf.
- Need to make sure that all handwashing sinks have soap and paper towels available to them. 229.167 (e) (3) (A) no towels.
- 229.168 (b) working container not labeled; Make sure to label all working spray bottles with the common chemical inside; also store chemicals away from single service trays and keep in designated area.
- 229.166 (i) (5) (A)plumbing repairs; Plumbing repairs needed for two front handwashing sinks in meat area(water not working at all or not on due to plumbing repairs needed). Will also need to provide plumbing repairs to front sink within the kitchen area(hot water not working, even when shut off valve is opened; only cold water is working at this sink).
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12/09/2014 | 74 |
- 229.163 (h) (6) wash as needed; Employees need to make sure to wash hands whenever going from one task to another(observed employees in kitchen area and bakery area engaging in manual warewashing and not washing hands before cooking and doing other things).
- 229.164 (r) (1) (B) (ii) descending ingredients; Facility needs to provide ingredient information on labels for flan, red salsa, and green salsa.
- Moldy strawberries in two packages observed within walk in cooler; condemned. Remove dented cans from storefront shelves and within main kitchen area; expired baby food observed on shelf.
- Need to cover dough on shelf within walk in cooler from possible contamination; directly under fan in walk in cooler. 229.164 (f) (2) (A) (iv) not covered.
- 229.166 (i) (1) (A)HWS not accessible; Handwashing sink within room where pork skins are cooked was inaccessible, due to equipment stored there; need to keep handwashing sink accessible at all times.
- No soap in men's restroom; need to provide soap/paper towels at both sinks within kitchen area. 229.167 (e) (2) no soap.
- 229.165 (p)not sanitized; Observed employee washing and rinsing utensils within bakery area, without any final sanitizer being used.
- Need to always post most current food permit.
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08/12/2014 | 72 |
- 229.164 (o) (6) (A) PHF>135; Make sure to keep carnitas at a hot hold of 135 degrees F and greater; temperature taken was 120 degrees F; heat lamps were off at the time, but corrected; carnitas not off temp. for more than 4 hours;
- 229.164 (r) (1) (B) (iv) manufacturer info; Individual packaged flans and tres leches cakes missing the list of ingredients; also need to make sure and properly label quesadillas(baked item) and wedding cookies with the name/physical address of the manufacturer and a list of ingredients used.
- Need to remove all dented cans from shelves(goya peas/large #10 can in bakery item/other cans on shelves); Many jars of various flavors of baby food expired(february and march 2014); jars removed from shelf.
- Handwashing sink in bakery and one of the handwashing sinks within small main kitchen being blocked by radio and trash can; all employee handwashing sinks should be easily accessible during hours of operation. 229.166 (i) (1) (A)HWS not accessible.
- There are gnats around bulk item flour bags/sinks in bakery area; observed three to four small roaches in small main kitchen(one observed on cutting board and other few seen on shelf holding single service cups/lids. 229.167 (p) (11) (C)insects/pests not minimized; will need to use approved pest control measures to minimize the presence of these pests.
- 229.168 (b) working container not labeled; Need to make sure to label all working spray bottles with what chemical is inside(unlabeled bottles in small kitchen area).
- Need to make sure and provide a certified food manager; employee stated that they were food manager certified, but forgot certification; will need to make sure and keep all certification at facility to show proof to health inspector.
- Need to provide thermometers for all reach in coolers/freezers throughout facility. 229.165 (h) (2)thermometer available.
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04/10/2014 | 72 |
- Will need to make sure that employees cover all drinks with a lid; observed half eaten cake and opened drink sitting on shelf within produce storage room/area; employees should eat outside of storage/prep areas in a designated area so that there is no possibility of contamination.
- Will need to provide proper labels for pound cakes/tres leches cakes/wedding cookies(name of product, name of establishment/physical address, and a list of ingredients 229.164 (r) (1) (B) (iv) manufacturer info.
- 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. (refried beans in walk in cooler).
- No hot water was available for handwashing sink/3 compartment sinks within bakery area/kitchen; will need to correct violation as soon as possible; management is in process of correcting problem 229.166 (f) (2) (A)HWS>100F.
- Will need to make sure that at least one employee is current on the food manager's certification
- 229.165 (m) (1) (A)not clean; 229.165 (d) (1) (B)free of breaks, cracks; Make sure to discard all cracked/broken containers within establishment.
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08/30/2013 | 78 |
- Need to make sure to cover all employee's drinks with a lid and store drinks below food preparation areas and not directly on top of cutting boards used for food preparation.
- Need to make sure that prepared food cups ready for customer self-service are properly labeled with the name of the establishment, the physical address, and the name of the food product(fruit cups in reach in cooler/fruit cups near checkout area).
- Several packages of strawberries within walk in cooler with mold growth on them; need to discard these food items. 229.164 (a) - Honestly presented.
- Need to make sure to keep all handwashing stations accessible and do not store equipment within them(observed handwashing station in kitchen blocked by cart and sinks within meat processing area and where carnitas are cooked had various items within sinks). 229.166 (i) (1) (A)HWS not accessible.
- No paper towels at handwashing station in meat area; No soap was present at one handwashing station within kitchen area; Make sure to always provide soap/paper towels at all times.
- Need to make sure that at least one employee is food manager certified and physically present during all hours of operation; one employee had an expired food manager's certification.
- 229.165 (h) (2)thermometer available; Provide thermometers for all reach in coolers.
- Do not hang sausages over dirty pipes under ventahood(observed within room where carnitas are cooked); Observed dirty bowl used to dispense spices in back storage/receiving room; Need to make sure that all kitchenware/equipment are washed/sanitized on a daily basis; Make sure to store tongs used to grab meats within meat display cooler in a clean/dry/sanitized food grade type of container.
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05/02/2013 | 73 |
- Employee observed washing hands in the three compartment sink.Need to use the handwashing sink.
- Observed an open drink in the kitchen area.All employee drinks need to hava a lid and straw.
- Need to repair some of the handwashing sinks.(turned off from the bottom)
- Need to clean and cover some of the food areas.
- 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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01/09/2013 | 83 |
- 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.
- Need to eliminate flies
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Clean the outside back areas and keep dumpster closed.
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01/03/2012 | 87 |
| No violation noted during this evaluation. | 10/13/2008 | 81 |
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