- Observed bleach water solutions in kitchen to be high in concentration. Ensure that bleach solutions, when used as sanitizer, are maintained at 50-100ppm.
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01/26/2016 | 97 |
- Observed waitresses eating and drinking on top of bar top, where drinks are prepared and stored, next to equipment used to serve beverages. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages 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 raw shelled eggs, raw shrimp, being stored in refrigerator, above cooked chicken. Observed pan of raw beef patties being stored on top of pan of cooked picadillo. Ensure that all foods stored in refrigeration units are thoroughly covered to prevent cross contamination. Ensure that all raw products are stored below and/or away from ready to eat foods, in order to prevent cross contamination.
- Observed prepared foods, being stored in walk in cooler (i.e. beans, rice, picadillo, sliced tomatoes, etc) to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. 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 hand sinks in bar area, and hand sink in kitchen area, to not have paper towels. Ensure that all hand sinks are supplied with paper towels at all times.
- observed bleach sanitizer in small pails to not have proper/safe concentration. Ensure to have concentration at sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- -Observed cold hold unit in kitchen preparation area, where sliced tomatoes, lettuce, etc are stored to have much food debris along edges. Ensure that all of unit is cleaned and sanitized frequently to prevent accumulation of food, in order to prevent cross contamination. -Observed soda dispenser nozzles to be dirty. Ensure nozzles and soda dispensing area is maintained to keep clean and sanitized to prevent contamination of drinks served.
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09/09/2015 | 79 |
| No violation noted during this evaluation. | 05/21/2015 | 100 |
- Observed packages of cooked rice, in walk in cooler, that read at 46 degrees F. All other foods both raw and cooked, that were being stored in walk in cooler were being held at proper temperatures. Thermometers are not being used to properly check temperatures of food when cooling. . Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed personal purses and jackets that were being stored on top of single service items, such as foam to go containers as well as being stored on open rack above food items. Observed personal beverages in open containers sitting next to cut lemons, prep table. Ensure that all personal items and beverages are stored in a designated area away from food prep and storage areas.
- Hand sink at bar area was not supplied with soap. Dispenser is broken. Hand sinks should be supplied with soap at all times.
- Toxic chemicals, such as Terminix spray, was being stored on top rack above singler service items and food items. Please ensure to store all toxic chemicals away from any food and food contact surfaces, in order to prevent cross contamination
- Single probe thermometers should be available at all times, in order to ensure employees are checking proper temperatures of food when cooling, cooking, storing foods.
- Expired food establishment permit was posted in public view. License expired 10/2014. Ensure to contact Health Department at 210-207-0135 to have permit renewed/updated and post either receipt or updated license in public view.
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12/18/2014 | 79 |
- Observed employees handling ready to eat foods with bare hands, as well as preparing pico de gallo with bare hands. Proper documentation was not present. If bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
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07/21/2014 | 96 |
- Observed food in refrigeration unit, which employee stated was a freezer, to record at 51 degrees (i.e. chicken wings, raw chicken, hot dogs, fish filets) Ensure that if food is to be stored for cold hold, that temperatures are maintained at 41 degrees and below.
- Observed uncovered foam cup with personal beverage, along with plate of salad (personal food) being stored on rack where single service items (i.e. foam cups, etc) are stored, next to soda dispenser in front waitress station. Ensure that all personal food and beverages are stored in an area away from food and food contact surfaces to prevent cross contamination. Personal beverages should be stored in a cup with lid and straw only.
- Observed raw shelled eggs being stored above ready to eat foods in refrigeration unit. Observed raw chicken being stored in refrigeration unit, next to cooked chicken wings. Ensure that all raw products are stored below and away from ready to eat foods.
- Observed food stored in freezer as well as in refrigerator to not be properly covered. Ensure that all food, whether stored in refrigerator or freezer, are fully and properly covered to prevent cross contamination.
- Observed cooked and prepared rice stored in Ziploc bags in walk in cooler, with date label of preparation day of December 3. Ensure that prepared foods stored more than 24 hours are properly labeled with date markings of expiration date. Expiration date should be of 7 days with preparation day counting as day 1.
- Observed hand sink at bar station to not be supplied with paper towels. Ensure every hand sink in establishment is supplied with paper towels and soap at all times.
- A certified food manager was not present at time of inspection. Ensure there is a certified food manager at all hours of operation. Ensure to have certifications registered with the city. This can be done at 1901 S. Alamo Monday through Friday between 7:45am and 4:30pm for a fee of $15.45
- Did not observe a thermometer in cold hold unit storing guacamole, pico de gallo, sliced tomatoes, etc. Did not observe thermometer in refrigeration unit with chicken wings, fish filets, hot dogs, etc. Ensure thermometers are present at every refrigeration unit.
- Observed ice machine door and inside panel to have much black mold debris. Ensure ice machine in thoroughly cleaned and sanitized to prevent cross contamination with ice.
- Observed breads being stored in black trash bags. Only food grade items (i.e. Ziploc bags, deli tissue, foil, etc) are to be used to store food in.
- Expired food permit posted. Updated license was due in November and has not been renewed. Establishment has 10 days to renew license to avoid citations and suspension of license. Call 210-207-0135 to have payment made.
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12/05/2013 | 68 |
- OBSERVED PERSONAL BEVERAGE BEING STORED ABOVE PREP AREA FOR FLOUR, ETC IN FRONT KITCHEN. ENSURE ALL PERSONAL BEVERAGES ARE ENCLOSED IN A CUP WITH LID AND STRAW AND AREA STORED IN AN AREA AWAY FROM FOOD AND FOOD CONTACT AREAS TO PREVENT CONTAMINATION.
- BOTH COLD HOLD UNITS IN FRONT KITCHEN AREA STORING FISH, BEEF PATTIES, ETC WERE NOT AT PROPER TEMPERATURES. ENSURE ALL UNITS ARE WORKING PROPERLY TO ENSURE FOOD TEMPERATURES TO BE 41 AND BELOW FOR ALL COLD FOODS.
- AT BEGINNING OF INSPECTION, NO HOT WATER WAS AVAILABLE TO HAND SINK IN KITCHEN AND IN BAR AREA. ENSURE HOT WATER IS AVAILABLE AT ALL TIMES FOR PROPER HANDWASHING.
- HAND SINK AT BAR AREA WAS NOT EASILY ACCESSIBLE DUE TO BOXES IN FRONT OF IT. SINK SHOULD NOT BE BLOCKED AND SHOULD BE READILY ACCESSIBLE AT ALL TIMES.
- OBSERVED NO PAPER TOWELS AT HAND SINK IN KITCHEN AREA. KITCHEN MANAGER CORRECTED ISSUE ON SITE. ENSURE TO HAVE PAPER TOWELS AVAILABLE AT ALL HAND SINKS. HOT WATER WAS TURNED ON DURING INSPECTION
- RESTAURANT MANAGER STATED FOOD MANAGER LEFT TO RUN ERRAND. NO CERTIFIED FOOD MANAGER WAS PRESENT DURING INSPECTION. ENSURE THERE IS A CERTIFIED FOOD MANAGER PRESENT AT ALL TIMES OF OPERATION.
- OBSERVED LEAK IN WASTEWATER PIPE FROM HAND SINK IN KITCHEN AREA. ENSURE LEAK IS REPAIRED FOR PROPER DISPOSAL OF SEWAGE.
- OBSERVED NO AIR GAP AT DISH WASHING STATION. AIR GAP SHOULD BE TWICE THE SIZE OF THE DIAMETER OF PIPE TO PREVENT CONTAMINATION IF THERE IS A SEWAGE BACKUP
- OBSERVED HAND TOWELS BEING USED UNDER CUTTING BOARDS, HANGING FROM WAIST OF EMPLOYEES, AND DIRTY TOWELS BEING STORED ON PREP TABLES. HAND TOWELS, IF USED, SHOULD BE STORED IN SANITIZING SOLUTION TO PREVENT GROWTH OF BACTERIA AND TO PREVENT CROSS CONTAMINATION.
- OBSERVED RICE IN HOT HOLD UNIT BEING STORED IN GROCERY BAG. ENSURE TO ONLY STORE FOOD IN FOOD GRADE CONTAINERS, ETC.
- OBSERVED OUTDATED FOOD LICENSE AND NO INSPECTION REPORT WAS POSTED. ENSURE TO POST MOST CURRENT INSPECTION REPORT AND UPDATED FOOD LICENSE IN PUBLIC VIEW.
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05/06/2013 | 70 |
- * 229.164 (c) (8) shellstock labeled. SHELL STOCK OYSTERS SHALL BE OBTAINED IN CONTAINERS BEARING LEGIBLE SOURCE IDENTIFICATION TAGS OR LABELS AFFIXED BY THE HARVESTER AND EACH DEALER THAT DEPURATES, SHIPS OR RESHIPS THE SHELL STOCK ACCORDINING TO TEXAS MOLLUSCAN SHELLFISH RULES. TAGS SHALL BE KEPT FOR 90 DAYS.
- *Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. 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) (ii) (II) meat arrangement. STORE ALL RAW PRODUCTS ON LOWEST SHELVES TO PREVENT CROSS CONTAMINATION.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 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 at 45F a max of 4 days.
- 229.166 (c) (3) hot water sufficient AT KITCHEN HANDSINK. NO HOT WATER AT HAND SINK AT TIME OF INSPECTION. REPAIR SINK HOT WATER FAUCET TO ALLOW HOT WATER AT ALL TIMES. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply every handwashing sink with soap.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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10/02/2012 | 78 |
- Please ensure that only a licensed pest control agency applies pest control inside the kitchen area. (Can of pesticide found in the kitchen area.)
- Please ensure that a certified food manager is present during all shifts. (Manager has taken course but had no paper work at time of inspection.)
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11/28/2011 | 94 |
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