- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED EMPLOYEE BOTTLED DRINKS.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. i.e. all ready to eat foods in walk in coolers.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW SHELL EGGS ABOVE READY TO EAT FOODS IN WALK IN AND REACH IN COOLER.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Place backflow devices on any threaded hose bib. Repair backflow device in back area.
- Provide paper towels at every hand sink in employee restroom.
- Use effective means of pest control for gnats in back storage area. Save service receipts for verification
- Use effective means of rodent control. Save service receipts for verification. OBSERVED RODENT DROPPINGS ALONG WALLS BEHIND EQUIPMENT, ON TOP OF BOXES, AND CANS AT DRY STORAGE AREA. ENSURE TO CLEAN AND REMOVE ALL DROPPINGS.
- Label all toxics removed from bulk containers with common name.
- Store all toxic items away from food and food areas. OBSERVED BLEACH BOTTLE NEXT TO A JAR OF PEANUT BUTTER.
- Discontinue using household grade pest control chemicals in food establishment. i.e. Hot Shot for ants/roach.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Post most recent scored inspection report.
- Use food grade bags for food storage. OBSERVED READY TO EAT FOODS IN TO-GO BAGS.
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03/09/2016 | 63 |
- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. OBSERVED SALSA AT A TEMP 67.2 F.
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED AN EMPLOYEE DRINKING FROM A CAN.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW MEAT OVER RTE FOODS.
- Place backflow devices on any threaded hose bib.
- Provide towels at every hand sink. EMPLOYEE RESTROOM NEEDS PAPER TOWELS.
- Use effective means of pest control for gnats in employee restroom. Save service receipts for verification
- Use effective means of rodent control. Save service receipts for verification. OBSERVED RODENT DROPPINGS ALONG WALLS, ON TOP OF BOXES, AND CANS. ENSURE TO CLEAN AND REMOVE ALL DROPPINGS.
- Store all toxic items away from food and food areas. i.e. windex next to drinks.
- Ensure chemical sanitizer is within required range. SANITIZER SOLUTION AT 20ppm
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Discontinue using broken/chipped wares i.e. TIP OF KNIFE BROKEN.
- All food contact surfaces must be in good condition i.e. CLEAN, SANITIZE AND REMOVE MOLD FROM INSIDE ICE MACHINE.
- Ensure that food contact surfaces are cleaned and in good condition such as outside of containers holding bulk food, shelving in walk in cooler, and all shelving in establishment.
- Discontinue using household grade pest control chemicals in food establishment.
- use food grade bags for food storage
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11/20/2015 | 61 |
- 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. i.e. Lard and chorizo
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. i.e. raw bacon stored above RTE foods
- Place backflow devices on any threaded hose bib. Repair backflow device at 2 compartment sink.
- Provide towels at every hand sink. i.e. employee restroom
- Use effective means of pest control for gnats. Save service receipts for verification.
- Use effective means of rodent control. Save service receipts for verification. Ensure that all droppings are cleaned up, and use Personal protective equipment.
- Label all toxics removed from bulk containers with common name
- 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) 4) Air dry Sanitize at 200 ppm
- Ensure that all food contact surfaces are clean and in good condition such as cutting boards, lids to spices and rice, inside microwaves, shelving in walk in coolers, reach in coolers and freezers, ect.
- Only use food grade bags for food storage i.e. tortillas
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09/03/2015 | 70 |
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed juices from raw chicken on open bags of corn tortillas. Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Ensure that all food contat surfaces are clean and in good condition such as lids to spices and rice, inside microwaves, shelving in walk in coolers, reach in coolers and freezers, top lids to cold hold units, ect.
- Ensure that all toxic items such as oiler for tortilla machine and wd-40 is stored in areas away from food or food storage.
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05/05/2015 | 86 |
- 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 (f) (2) (A) (iv) not covered.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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12/22/2014 | 84 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n)- eat, drink, smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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09/17/2014 | 81 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- OBSERVED EMPLOYEE CUTTING RAW BACON ON CARD BORARD.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- FOOD PREP AREAS NEED TO BE CLEANED AND SANITIZED.
- OBSERVED PHF ITEMS NOT COVERED. 229.164 (f) (2) (A) (iv) not covered.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
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05/05/2014 | 78 |
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- No lables on several self manufactured foods the establishment was selling.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. (Establishment has no documentation for bare hand handling of ready to eat food.)
- Employees using knives stored in between the hot hold tables, on out going food at the time of inspection.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- All food prep areas where not cleaned and sanitzed.
- Observed in use dirty knives being stored with clean knives
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01/29/2014 | 68 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.(Observed multiple cooked, ready to eat items with out proper date label's and inside the walk in cooler.)
- Observed meat that was stored inside a cold hold unit that was past cooking date, showing signs of spoilage and degradation.)
- (Observed in use knives stored inside dirty shelve and in between items.) (Cutting board needs to be removed or replaced.)
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed multiple employees personal open/drinks stored and near out going PHF item prep and cooking.)
- 229.164 (r) (1) (B) (iv) manufacturer info.(Observed no labels for chips and tortilla's made inside of the establishment, that was sold to customers.)
- Observed condensation from the walk in cooler fans dripping into a container of tamales. (The tamales were removed, and thrown away by manager on duty.) (Observed cardboard box and used egg container on top of Barbacoa meat inside the walk in cooler.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (i) not in HWS. Use this sink is for handwashing only.(Observed employee pouring left over customer drinks and ice inside back designated handwashing sink.)
- Back cold hold unit was holding ambient temperatures above 41F
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08/29/2013 | 65 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- observed food prep areas with outgoing food preparation not cleaned or sanitized.
- 229.164 (o) (7) (A) consume by date (prepared).COOKED FOODS PLACED INSIDE COOLERS MUST BE LABELED WITH A CONSUME BY DATE
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03/22/2013 | 82 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.164 (o) (7) (A) consume by date (prepared).**ALL COOKED FOODS PLACED INSIDE COOLERS MUST BE LABELED WITH A CONSUME BY DATE
- **OBSERVED COOK COUGHING, COVERING MOUTH WITH HAND (GLOVES) AND CONTINUE COOKING
- 229.165 (d) (1) (B)free of breaks, cracks.**REPLACE DISHES/UTENSILS THAT ARE DAMAGED, BROKEN, BURNED, ETC.
- 229.165 (m) (1) (A)not clean.**PROPERLY CLEAN/SANITIZE ALL DISHES BEFORE RE-USE. OBSERVED NUMEROUS DIRTY DISHES ON RACK WITH CLEAN DISHES TO BE USED FOR SERVING
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12/13/2012 | 81 |
| No violation noted during this evaluation. | 08/28/2012 | 100 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003.**FOODS IN COOLER MUST BE AT A TEMP OF 41F OR LESS
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. PHF must be maintained at 135?F or above except for a roast which when properly reheated and/or cooked may be maintained at 130?F.**TAMALES REHEATED IN MICROWAVE AND PLACED IN HOT HOLD UNIT AT LOW TEMP
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**DISCARDED FOODS IN COOLER OFF TEMP AND WITHOUT DATE LABELS
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces.**CLEAN/SANITIZE DISHES AND UTENSILS TO REMOVE FOOD./DEBRIS
- **OBSERVED RAW MEATS STORED IN GROCERY BAGS INSIDE COOLERS
- **OBSERVED 1. OPEN CANS OF MILK INSIDE COOLER. 2. PARTICLES OF FOOD IN SUGAR BEND. 3. FOOD ITEMS INSIDE COOLER APPEAR TO HAVE DEGREE OF TEMP ABUSE
- **REPAIR/REPLACE WALK-IN COOLER TO MAINTAIN A TEMP OF 41F OR LESS
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Raw animal food stored with cooked ready-to-eat food. 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.**OBSERVED RAW BEEF STORED IN TORN GROCERY BAG STORED ON TOP OF COOKED BEEF
- **DO NOT REUSE SINGLE SERVE CONTAINERS
- 229.164 (f) (2) (A) (iv) not covered.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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11/01/2011 | 65 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.**DISHES CAN NOT BE STORED INSIDE HANDWASH SINK...
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Label information shall include the name and place of business of the manufacturer, packer, or distributor.**CORN TORTILLA SHELLS MUST BE LABELED WITH MANUFACTOR INFO, INGREDIENTS, AND A COMMON NAME OF THE FOOD PRODUCT PACKAGED IN FACILITY
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003.**FOODS IN REFRIGERATOR NEAR STEAM TABLE MUST BE MOVED TO A COOLER WITH TEMP AT 41F OR LESS... SHELL EGGS MUST NOT BE LEFT OUT AT ROOM TEMP... PLEASE KEEP ON ICE OR SOME TYPE OF COOLING UNIT
- 229.164 (a) - Honestly presented. Insect parts mixed with food. Food must be honestly presented, safe and unadulterated.**OBSERVED NUMEROUS INSECTS INSIDE OF BARRELL OF RICE...
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not using separate equipment for each type of raw animal food. Separate raw animal ingredients unless combining ingredients during storage, preparation, holding, and display by the following methods: Using separate containers for each type; arranging each type so that cross contamination is prevented; and preparing each type at different times or separate locations.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.**OBSERVED RAW MEAT STORED ON TOP SHELF OVER COOKED FOODS... ALL UNCOVERED
- 229.164 (o) (7) (A) consume by date (prepared). No written procedures maintained at establishment for time as a public health control. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**LABEL ALL PREPARED FOODS IN COOLERS WITH A CONSUME BY DATE
- 229.166 (c) (2)under pressure. The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. The establishment must have water under pressure at each access point in the food establishment during all hours of operation.**REPAIR HOT WATER CONNECTION AT 3-COMPARTMENT SINK SO THAT WATER IS CONSTANTLY AVAILABLE DURING OPERATIONS
- Provide adequate refrigeration.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink.**RESTROOM HAS NO PAPER TOWELS
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.
- **MEATS IN COOLER APPEAR TO HAVE SIGNS OF TEMPERATURE ABUSE
- **AT LEAST ONE EMPLOYEE MUST BE FOOD MANAGER CERTIFIED...
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer.**HOT HOLDING UNITS MUST HAVE READILY ACCESSIBLE THERMOMETERS
- **ALL UTENSILS USED TO GATHER FOODS MUST HAVE HANDLES... DO NOT USE BOWLS TO SCOOP FOODS... **DO NOT STORE MEATS IN GROCERY BAGS... PLEASE USE FOOD GRADE CONTAINERS/BAGS TO PROPERLY STORE FOODS IN COOLERS
- No Heimlich poster posted.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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04/26/2011 | 48 |
- Potentially hazardous food not at proper temperature in hold unit....Tamales found at 107F....must be 135F or hotter.....
- Provide a thermometer in the tamale hot holding unit.....
- please post current food permit for public view....
- washing hands in 3 compartment sink not acceptable....use hand sink....
- Walkin cooler must be 41F or colder......owner is calling AC repair now.....
- Owner will discard toxic insect spray and rely on professional exterminator....using (America Pest Control)....
- Obtain choking chart....(Heimlich)....
- milk 44F....owner is having walkin repaired now.....
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels/soap. There are no paper towels/soap at the hand washing sink. Supply each handwash station with individual disposable paper towels and soap....
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09/23/2010 | 68 |
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