- 229.167 (p) (11) (C)insects/pests not minimized.OBSERVED GNATS NEAR MECHANICAL DISHWASHER AND STORAGE ROOM NEAR WATER HEATER. LOTS OF WATER POOLING UNDER DISHWASHER AND SOME WATER POOLING IN STORAGE ROOM FLOOR. POOLING WATER CONTRIBUTING TO GNATS.
- 229.165 (d) (1) (B)free of breaks, cracks.OBSERVED PLATES AND CONTAINER FOR ICE TRANSPORT WITH CRACKS/BREAKS.
- 229.165 (d) (1) (A)smooth.OBSERVED CUTTING BOARDS/ICE BIN WITH PITTS/GROVES. REPAIR/REPLACE.
- 229.165 (m) (2)non food contact dirty.FLOORS UNDER EQUIPEMENT, SIDES OF EQUIPEMENT/STOVE/FRYERS, HANDLES, BACK SPLASHES IN KITCHEN AND BARS, TROUGHS FOR LIQUOR STORAGE ETC...HAVE FOOD/GREASE/LIQUID DIRT/DEBRIS. CLEAN AND SANITIZE REGULARLY TO PREVENT FOOD SOURCE FOR GNATS/ROAHCES/RODENTS.
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01/12/2016 | 94 |
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. Post most recent graded inspection report in customer view.
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09/29/2015 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Observed straws and drink salt in bar hand wash sink. Ensure this sink is used for hand washing only. Keep this sink clean and sanitized at all times.
- 229.163 (n) (2) (A) closed beverage container. Observed employee drink (Open soda can) on the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (v) (4)PHF > shelf life. Observed meat cooked on 03/23/2015 stored in walk-in cooler. Ensure all PHF leftovers are stored at 41 degrees F or below for a maximum of 7 days.
- 229.166 (i) (5) (A)plumbing repairs. Observed floor drain under dishwashing area to be clogged and backing up. Manager called a plumber to fix drain and plumber showed up during inspection. Ensure all floor drains are in good repair. Inspector will return on 04/10/2015 to ensure floor drain has been fixed and is working properly.
- 229.165 (m) (1) (A)not clean.grease and soil accumulation. Observed grill vents to be very dirty and full of grease. Ensure grill vents are serviced routinely. Inspector will return in 10 days (04/19/2015) to ensure grill vents have been serviced.
- 229.165 (q)food contact not sanitized. Observed knives with food debris still present stored with clean knives. Ensure all utensils are cleaned/sanitized properly before storing.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed package of raw beef fajitas stored on top of 3 whole avocadoes in a bowl. Ensure all raw meats are stored below and away from Ready-to-eat foods.
- 229.165 (q)food contact not sanitized. Observed mold/mildew growth in roof of ice machine. Ensure ice machine is cleaned/sanitized routinely and kept mold/mildew free.
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04/09/2015 | 82 |
- 229.165 (q)food contact not sanitized. Observed a clean knife with food debris still present on knife. Ensure all food debris is removed from utensils during sanitation process.
- 229.163 (n) (2) (C) contaminate surroundings. Observed employee cell phone and keys on food prep table. Ensure all employee belongings and drinks are stored in designated areas only.
- 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 other control measures approved by the regulatory authority. 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.
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12/02/2014 | 89 |
- #22- One person per shift needs food Manager Certification.
- 229.165 (l) (1) (B)not calibrated. Provide working thermometer for Reach-In Cooler Unit.
- #2- Chorizo needs to be kept at 41F or less temperature for cold hold,e.g.temperature of chorizo at 61F
- #2- Eggs, cheese and meat need to be kept at 41F or less temperature. Internal temperature of potentially hazardous foods at 53F. Refrigerator appears to be leaking. Check servicing of unit to ensure that unit keeps proper temperature.
- 229.165 (m) (1) (B)grease and soil accumulation. Clean bean mixer blade.Not clean of food debris.
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06/19/2014 | 86 |
- Ensure proper cooling for cooked prepared food. Found cooked potentially hazardous foods not cooled from 70 F to 41 F or below.
- Employees must follow proper handwashing procedure by washing hands at designated hand sink with soap and hot water for 20 seconds and dry with paper towel. Employee was observed performing a hand washing procedure at prep sink, with cold water, without a cleaning compound.
- Ensure good hygienic practices. Employees must drink from clean, closed beverage containers, with clean hands, and away from prep areas. Observed employee drink on prep area where tortilla dough was being prepared.
- Employee was observed chewing gum in prep area while working. Ensure no eating or drinking is done in prep areas while food preparation is being done.
- Please ensure cross contamination does not occur. Found raw shell eggs stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw shell eggs are stored below RTE foods. Observed raw beef fajitas stored above lettuce.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found chicken flautas, enchiladas, refried beans in WIC without date labeling.
- Please ensure that both soap and towels are available at kitchen and bar handsink. Found bar handsink without soap and kitchen hand sink without a working soap dispenser (employees were not washing hands with a cleanig compound).
- Ensure toxic items are properly labeled and stored. Observed buckets of cleaning solutions without label with contents.
- Ensure food contact surfaces are clean to sight and touch. Ensure knife holders are cleaned and sanitized and all food and grease accumulation is removed.
- 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. Permit expired on 4-30-13.
- Ensure utensil storage bins and equipment storage racks are cleaned and all dust and grease accumulation are removed. Ensure magnetic knife holders are cleaned and all food accumulation is removed. Ensure reach in cooler and walk in cooler racks are cleaned and sanitized. Ensure inside of ice machine is cleaned and hard water and dirt is removed from lid and from interior of machine.
- Ensure bin of tortilla chips are stored away from hand washing area and with a lid. Observed bin of tortilla chips near hand washing sink without a lid while employees were washing hands.
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08/21/2013 | 67 |
- (1)Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets. (2)Employees rinsing and washing hands in mopsink.
- (1)Found evidence of tobacco in the food service line--cigarette butt in bar handsink. (2)Handsinks must be used for handwashing only.
- Follow proper shelving of foods to prevent cross-contamination: vegetables and cooked foods must be stored above raw foods (see attached).
- Properly date-mark all potentially hazardous foods stored in coolers that will not be consumed within 24 hours.
- Eliminate gnats.
- Ensure dishwasher is dispensing 50-100ppm sanitizer. Test with the Chlorine strips daily and throughout the day.
- (1)Repair clogged up floor drain in ice machine area. (2)Do not dump waste water outside in back of establishment---use the mopsink. (3)Install a drain pipe to the soda gun holster at the bar leading into a floor drain.
- (1)Clean and sanitize soda nozzles, soda gun, soda gun holster, alcoholic beverage nozzles and soda plate daily. (2)Clean cooler gaskets. (3)Do not store dirty knives on knife rack. (4)Clean inside coolers.
- There must be at least one person per shift who is Food Manager certified.
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05/20/2010 | 69 |
| No violation noted during this evaluation. | 11/03/2008 | 61 |
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