- Ensure that all food items needing to be on cold hold are at 41 degrees F or below.
- Observed scrubbing brushes and sponges inside hand sink. Do not store any items inside hand sink for any length of time.
- Observed tortillas without labels. All food items for customer grab and go service must be labeled with manufacturer’s information OR move packaged food items for food handlers to fill orders.
- Observed roaches and gnats by water heater and 3 compartment sink. Ensure to clean and sanitize areas where roaches are found. Remove dead bodies of roaches and feces. Use effective means of pest control for gnats and roaches. Save service receipts for verification.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Discontinue using broken or chipped dishwares such as lids to bulk food items, etc.
- Ensure to clean containers holding clean dishwares, outside of bulk food containers, etc.
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02/09/2016 | 78 |
- Observed scrubbing brushes and sponges inside hand sink. Hand sink may only be used for hand washing, items may not be stored in hand sink.
- Employee was washing dishes without sanitizing solution. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
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06/02/2015 | 93 |
- Observed a sticky gnat trap covered in gnats being stored on the top shelf of storage/drying rack. Sticky traps may not be hung above any food or food prep areas, and should be discarded in trash when no longer being used.
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11/25/2014 | 97 |
| No violation noted during this evaluation. | 07/21/2014 | 100 |
- Hand sink in kitchen did not have paper towels at time of inspection. Paper towel holder is broken, employee stated they are going to get it replaced/repaired soon. Ensure that paper towels are available somewhere near hand sink until it is repaired/replaced.
- Observed scrubbing brushes inside of hand sink at time of inspection. Ensure that items are never stored or washed inside hand sink. The hand sink may only be used for hand washing.
- Containers of sugar, flour and lard did not have lids and inspector observed black flakes/debris inside them. Ensure that when ingredients are not being used that they are covered to prevent any contamination.
- Observed gnats in kitchen around 3 compartment sink and in corner by refrigerator. Establishment has monthly pest control and a sticky strip hanging in kitchen. To help reduce presence of gnats, eliminate standing water near freezer and clean and sanitize all areas with food debris. Recommend additional sticky strips (ensure that they are not hung above any food).
- Hand sink has a leak. Leak needs to be repaired so that wastewater is properly disposed and does not leak onto kitchen floor.
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03/21/2014 | 83 |
- Observed containers of sugar and flour without a lid or any sort of covering, and open bags of flour being stored without a protective covering or the top being folded down. All containers had debris mixed in with the ingredient and laying on the top surface. All food items in a container must have a lid or protective covering and open bags need to have the tops folded down to prevent contamination.
- Establishment's hot water only reached a temperature of 98F degrees by end of inspection. Establishment must always have a hot water reach a minimum temperature of 100F degrees at hand sinks and 110F degrees at 3 compartment and mop sink at all times while in business. 3 compartment sink had a very low water pressure one 1 faucet and 2nd faucet was not working. Plumber called on site during inspection.
- Hand sink in kitchen and in restroom did not have soap at time of inspection. Ensure that every hand sink is supplied with soap and paper towels at all times for proper hand washing.
- Observed a cloud of gnats around 3 compartment sink and in corner by bin of dirty towels. Pest control reciept was provided with a date of 11/16/13. Eliminate all standing water near freezer and clean all build up of food debris on equipment, and any other measures to reduce the presence of gnats.
- Observed items on drying rack that still had food debris stuck on them, as well as a large mixer being stored with deris still stuck on it and grease accumulating in the bowl. Ensure that all utensils and wares are properly cleaned and sanitized before being reused and equipment is properly cleaned before being stored.
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11/20/2013 | 83 |
- Observed a few gnats at 3 compartment sink by flour bin. Employee produced a receipt from Orkin dated 6/23/2013. Comments from Orkin state to 'remove/eliminate any standing water. wipe equipment down.' Ensure that all equipment and food contact surfaces are cleaned/sanitized to eliminate pests.
- Observed a can of household grade Easy Off oven cleaner in trash next to prep table. Ensure that chemicals/solutions used to clean are approved for use in food establishments.
- Equipment such as small mixer by wall, bins containing products such as flour and chocolate powder and sheet pan racks are dirty. Ensure that all food contact surfaces are cleaned/sanitized.
- Report posted was dated 12/03/2012 which was a follow up report to a routine food inspection. Ensure that the current routine food inspection report is posted for public viewing.
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07/09/2013 | 85 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper fitting lid and straw. Cup of coffee, or chocolate drink, in cup with no lid, sitting on prep-table.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats around bathroom, wash room area, and near prep-tables. Provide proper pest control for gnats.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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11/20/2012 | 90 |
- 229.164 (r) (1) (A) labeled properly. Packaged cakes that are being sold, must be properly labeled with store information.
- 229.165 (r) (3) (D)no sanitization. Observed employee washing dishs, but she did not use any sanitizer.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.165 (m) (1) (A)not clean. Equipment needs to be cleaned more often.
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07/17/2012 | 87 |
- Establishment must always have at least one person on duty with a food managers certification.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- When handling Ready to eat food items, employees cannot have long finger nails. They need to wear gloves.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats in kitchen area, establishment must provide proper pest control.
- 229.166 (i) (1) (A)HWS not accessible. Bag being kept on sink nozzles, preventing the use of the handsink. Handsinks must be accessible at all times, to allow employees to wash hands.
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02/15/2012 | 84 |
- Establishment must provide paper towels at handwash station and in restroom.
- Condensation drains into handsink. Condensation line must drain directly into sanitary sewer system.
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08/16/2011 | 94 |
- Cover must be provided for flour bin.
- All baking equipment must be washed and sanitized daily or after use. Scoops used in flour and other baking ingredients must be cleaned and sanitized regularly.
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04/14/2011 | 93 |
- Certified food manager should be present during establishment's operating hours.
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01/20/2011 | 97 |
- MISSING HAND SOAP AT HANDSINK IN KITCHEN
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04/13/2010 | 97 |
- All handsinks must have soap and papertowels.
- Establishment must always have at least one person on duty with a food manager certification.
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11/10/2009 | 94 |
| No violation noted during this evaluation. | 05/19/2009 | 97 |
| No violation noted during this evaluation. | 10/03/2008 | 88 |
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