- Two tubs of Barbacoa found sitting at 57 degrees F in cooler. Another container of beef found in a refrigerator found at 48 degrees F. Barbacoa made yesterday and beef made at 3:00 AM. Ensure products are cooled to 70 degrees F within two hours and 41 degrees F or below within another 4 hours. Shallow containers may help products cool faster.
- Employee washing towel in hand sink. Ensure hand sink is used for hand washing only. Corrected on site.
- Bare hand contact observed with ready to eat cheese and tortillas. Ensure safeguards are used when working with ready to eat foods. This includes but is not limited to: gloves, foil, wax paper, deli tissue. Corrected on site.
- Employee using same pair of gloves to crack raw shelled eggs and handle ready to eat foods. Ensure employees are washing hands and changing gloves when switching from working with raw and ready to eat foods. Corrected on site.
- No paper towels observed in men's bathroom. Ensure paper towels are restocked.
- Knives stored between electrical pipe and wall. Ensure knives are not stored between hard to clean surfaces.
- Black debris found growing inside ice machine. Ensure black debris is cleaned out of ice machine and contaminated surfaces are sanitized.
- Food permit current according to F&E but is not posted on wall. Ensure permit is kept posted in customer view.
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11/17/2015 | 74 |
- Heavily soiled microwave observed at time of inspection. Ensure microwave is cleaned out and sanitized.
- Black mildew observed growing in ice machine. Ensure mildew is cleaned out of machine and surfaces are sanitized out.
- Knife found stored between cold hold unit and table at front counter. Ensure knives are not stored in between hard-to-clean surfaces.
- Food permit is expired. Ensure food permit is renewed.
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07/21/2015 | 94 |
- Open beverage observed in kitchen near food prep area. Ensure all employee personal drinks are covered with a lid and straw.
- Bare hand contact observed with ready to eat tomatoes while cutting. Ensure safeguards are used when working with ready to eat foods. This includes but is not limited to: gloves, tongs, utensils, foil, wax paper.
- Knife found stored between wall and cold hold unit. Ensure knives are not stored in between hard to clean areas.
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04/21/2015 | 89 |
- Bare hand contact observed with tortillas and toppings (pico de gallo, cheese) prior to wrapping up for consumption. Ensure food is grabbed with tongs, gloves, foil, or some other physical barrier if no further cooking will be done on food before serving.
- Knife found stored between two tables in food preparation area. Ensure utensils are not stored in between hard-to-clean areas to avoid contamination.
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01/02/2015 | 93 |
- Gloves observed being changed by employees without washing hands. Ensure hands are washed with soap and hot water for at least 20 seconds before replacing gloves.
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09/19/2014 | 96 |
- Found container of shredded beef in cold hold unit at 110 degrees F. Potentially Hazardous Food must be cooled from 135°F to 70°F within 2 hrs. After cooling, then product must be placed in a cooler that is at 41 degrees F or lower.
- Employee switched tasks without washing hands in between. This included opening fridges, preparing food, putting out foil. Ensure all employees are washing hands for at least 20 seconds with soap and water before changing tasks.
- Employees observed rinsing rags and employee attempt to dump in hand sink. Ensure hand sink is used for washing hands only.
- Observed employees handing tacos with bare hands and another employee wrapping burrito by touching burrito with bare hands. Ensure employees are using safeguards when working with ready to eat foods. This includes but is not limited to: gloves, utensils, foil, wax paper.
- Same utensil observed flipping raw meat on grill and cooked scrambled eggs. Ensure separate utensils are used when working with raw and ready to eat foods.
- Bagged raw chorizo stored in refrigerator over containers of ready to eat hot dog wieners with an opening in the lid. Ensure any and all raw meats are stored below and away from ready to eat foods.
- Products in refrigerator did not have covers. This included bacon, chicken/beef mixture, and diced potatoes. Ensure all products are provided with covers when put into storage.
- Soiled knife observed stored on bracket holding up shelf. Ensure all utensils are routinely washed, rinsed, sanitized, and stored in a way to prevent contamination to utensil or surface.
- Ice scoop observed resting out on lid of ice bin. Ensure scoops are placed in bin with handle sticking up or in a protective container that is smooth, easily cleanable, nonabsorbent, and durable.
- Slime and grease debris observed on and in vent hood over grill. Ensure grease buildup is removed from surfaces.
- OPEN CONTAINERS OF SPICES OBSERVED RESTING ON SHELF. ENSURE LIDS ARE PROVIDED FOR CONTAINERS OF FOOD OR INGREDIENTS.
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05/22/2014 | 76 |
- Observed employee wash hands for 3 seconds, wipe hands on apron, and grab paper towels to finish drying hands. Ensure employees are washing hands for at least 20 seconds (long enough to sing Happy Birthday at least twice) and are drying their hands with paper towels.
- Observed kitchen staff in back area near mop sink and grill eating and drinking near food through window in dining room. Upon entering kitchen, staff was observed throwing food and drink bottles in trash. Ensure staff is not eating or drinking in or near food preparation areas.
- Several cases of barehand contact observed in kitchen. Manager claimed he had barehand contact documentation but was unable to produce any. Until documentation is produced and maintained, ensure staff are using safeguards when working with ready to eat foods. This includes but is not limited to: utensils, gloves, foil, and wax paper.
- Handles of ice scoops observed in contact with ice inside ice machine. Ensure ice scoops are either stored in a protective bin that is smooth, easily, cleanable, nonabsorbant, and durable or in ice machine with handle sticking upward (not in contact with ice).
- Uncovered eggshell cases stored above open top crates of jalapenos. Ensure raw products are stored below and away from ready to eat foods.
- Soiled ladle observed hanging with clean ladles near 3 compartment sink. Ensure all utensils are routinely washed, rinsed, sanitized, and free of debris.
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01/10/2014 | 81 |
- EMPLOYEES STATED THAT NEW WATER HEATER WAS INSTALLED THIS MORNING AND SERVICER HAD TOLD THEM THE WATER HEATER NEEDED ABOUT 30 MINUTES TO WARM UP TO WHERE IT NEEDS TO BE. THROUGHOUT INSPECTION, INSPECTOR NOTICED GRADUAL IMPROVEMENT TO HOT WATER. ENSURE HOT WATER AT HANDSINKS CAN REACH 100 DEGREES F OR HIGHER AND 3 COMPARTMENT & MOP SINKS CAN REACH 110 DEGREES F OR ABOVE.
- SPOON FOUND IN HANDSINK IN KITCHEN. ENSURE NO UTENSILS ARE BEING WASHED IN HANDSINK AND THAT HANDSINKS ARE USED FOR HANDWASHING ONLY.
- MOST PRODUCTS FOUND IN REFRIDGERATORS, COOLERS AND COLD HOLD UNITS WITHOUT COVERS. IN A COUPLE COOLERS, BINS OF FOOD FOUND RESTING ON TOP OF EXPOSED (UNPROTECTED) FOOD. ENSURE BOTTOMS OF CONTAINERS DO NOT COME INTO CONTACT WITH FOOD THAT WILL BE SERVED TO CUSTOMERS AND THAT CONTAINERS OF FOOD ARE COVERED WHEN PUT INTO STORAGE.
- BARE HAND CONTACT OBSERVED WITH TORTILLAS. HAND WASHING OBSERVED BETWEEN TASKS, BUT NO DOCUMENTATION FOR BARE HAND PRACTICES FOUND AT RESTARAUNT. EMPLOYEE THAT TOUCHED TORTILLAS ALSO DID NOT USE HAND SANITIZER DISPENSER ON WALL PRIOR TO WORKING WITH & TOUCHING TORTILLAS. ENSURE SAFEGUARDS ARE USED WHEN WORKING WITH READY TO EAT FOOD (SUCH AS UTENSILS, GLOVES, WRAPPING FOIL, PARCHMENT PAPER, ETC).
- PIPE FROM HANDSINK (THAT CROSSES BEHIND THE ICE MACHINE AND INTO THE DRAIN) FOUND WITHIN DRAIN ENCLOSURE. ENSURE AN AIR GAP (EMPTY SPACE) OF AT LEAST TWO INCHES SEPARATES THE PIPE AND DRAIN.
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06/12/2013 | 81 |
- INSPECTOR OBSERVED EMPLOYEE DUMPING SANITIZING SOLUTION IN HANDSINK UPON ENTERING KITCHEN. ENSURE HANDSINKS ARE USED FOR HANDWASHING ONLY.
- ALMOST ALL CONTAINERS OF FOOD IN REFRIDGERATION UNIT IN KITCHEN FOUND UNCOVERED. ANOTHER BIN OF CHIPS FOUND IN KITCHEN WITHOUT PROTECTIVE COVERING. ENSURE FOOD CONTAINERS CONTAINING READY TO EAT FOODS ARE ADEQUATELY PROTECTED BY SOME FORM OF COVERING OR BARRIER WHEN BEING STORED.
- UNLABELED SPRAY BOTTLE FOUND STORED ON BOTTOM SHELF OF TABLE NEAR 3 COMPARTMENT SINK. ENSURE ALL SPRAY BOTTLES ARE LABELED WITH THE COMMON CHEMICAL NAME.
- SOILED KNIVES FOUND RESTING ON FREEZER UNIT. ENSURE UTENSILS ARE WASHED, RINSED, SANITIZED, AND STORED APPROPRIATELY.
- EMPLOYEE OBSERVED SPRAYING WINDOW CLEANER ON THE INSIDE OF A PROTECTIVE WINDOW COVERING DIRECTLY OVER OPEN SALSAS. ENSURE TOXIC CHEMICALS ARE NOT USED NEAR OPEN AND UNPROTECTED FOODS OR INGREDIENTS.
- BLACK MOLD FOUND IN ICE MACHINE. ENSURE UNIT IS SCRUBBED CLEAN BEFORE CONTINUED USE.
- MANAGER CLAIMED TO HAVE A FOOD MANAGER CERTIFICATION BUT WAS UNABLE TO PRESENT CARD. CARD ON WALL REPRESENTED AN EMPLOYEE WHO WAS NOT PRESENT ON THIS DAY. ENSURE THERE IS AT LEAST ONE CERTIFIED FOOD MANAGER PRESENT AT SITE DURING ALL HOURS OF OPERATION AND THAT HE/SHE HAS HIS CARD OR CERTIFICATE.
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03/11/2013 | 83 |
| No violation noted during this evaluation. | 09/13/2012 | 100 |
- INTERIOR SURFACE OF ICE MACHINE ICE BIN NEEDS CLEANING AT PLASTIC DEFLECTION PLATE TO REMOVE SLIME AND BACTERIA......INDICATED WHITE CUTTING BOARD NEEDS RECUTTING (OR REPLACEMENT)TO RENDER SMOOTH FOR EASY CLEANING.
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03/30/2012 | 97 |
- MUST MAINTAIN PREPARED FOOD ITEMS COVERED/PROTECTED WHILE IN STORAGE.
- MUST DATE MARK ALL POTENTIALLY HAZARDOUS/DEFROSTED/ PREPARED FOODS ONCE ENTERED INTO REFRIGERATOR STORAGE FOR LO0NGER THAN 24 HOURS.
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09/27/2011 | 92 |
- MUST TIME DATE ALL PREPARED POTENTIALLY HAZARDOUS FOODS ONCE ENTERED IN REFRIGERATOR STORAGE.
- MUST POST CURRENT FOOD ESTABLISHMENT LICENSE - CALL 207-8853 FOR INFORMATION ON WHEREABOUTS OF LICENSE.
- MUST OBTAIN FOOD MANAGER CERTIFICATION FOR ALL MANAGEMENT ON DUTY.
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04/07/2011 | 90 |
- Enchilada sauce in reach-in cooler about 15 gallons at 100 degrees F since 3 AM. ***Ensure all prepared potentially hazardous items are cooled properly; 135 degrees F ---2hrs--->70 degrees F --->41 degrees F or below.
- Two coolers with potentially hazardous food, one in kitchen and one in hallway not maintaining proper temperature. **Repair or rearrange product as needed to keep all potentially hazardous foods at 41 degrees F or below.
- Employee wiped his hands constantly on his dirty apron and did not wash hands before returning to the line. **Ensure all food handlers properly wash hands between any task that contaminates hands.
- Employee drink store on preparation table. **Do not store employee drinks in a area that may cause contamination of items needing protection; must be in a designated area.
- Employees handling tortillas and other ready-to-eat foods without a physical barrier, no approved procedure is being followed and documentation for barehand contact is not present. **Discontinue barehand contact with ready-to-eat food by use of physical barriers or provide required documentation.
- No date marking on various prepared potentially hazardous foods stated to be made days ago. **Date mark all prepared potentially hazardous foods not used within 24hrs with a 'Use by' date.
- No backflow preventer on mop sink. **Install a backflow prevention device on mop sink.
- Some refrigeration units (ex: vertical reach-in/kitchen, reach-in storing eggs in hallway) have excess product stored prohibiting circulation and some potentially hazardous foods are not at correct temperature. **Ensure all coolers with potentially hazardous foods are maintaining 41 degrees or below.
- General cleaning solutions in spray bottles are stored on shelf hanging directly above a commerical electric shredder and next to food and hand sanitizer is stored next to food/single service items under front counter. **Store all toxic chemicals away from food and clean wares/food contact surfaces.
- No air gap at ice machine. **Provide an air gap 2 times diameter of drain pipe from rim of floor drain.
- Missing thermometers for coolers storing potentially hazardous food. **Provide themometers for all coolers storing potentially hazardous food.
- Many wares stored are visibly soiled, including plates stored for immediate service. **Clean and sanitize all wares and food contact surfaces including surfaces of equipment.
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04/07/2010 | 55 |
| No violation noted during this evaluation. | 03/30/2009 | 93 |
Restaurant representatives - add corrected or new information about Los Robertos Taco Shop, 226 Bitters Rd W, San Antonio, TX »