| No violation noted during this evaluation. | 01/07/2016 | 100 |
- Cut tomatoes and cut onions must be held at 41 degrees F. on cold hold unit or when on ice. Use time as a public health control if cold hold is not used.
- Employee drinks must have a tight lid and straw or lid which would prevent spillage. Employee drinks must also be stored in a designated area away from food handling areas and clean dishes.
- All prepared ready to eat foods must be date marked when being stored in bulk and placed inside the walk-in cooler unit
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08/03/2015 | 87 |
- Observed employees handle ready to eat flour tortillas with their bare hands as they prepare plates for customers, with no kill step after bare hand contact. No bare hand contact procedure available for review during inspection.
- Proper scoops with handles need to be used inside bulk ingredient bins and not cups or bowls.
- Store large stainless food paddle on a clean dry surface and not between the wall and sink in kitchen
- Remove and clean soda fountain spouts on a regular basis
- Hot water could not hold temperature at 100 degrees F. throughout the inspection. Manager explained how they have had some trouble with holding the heat after peak periods and are in the process of making repairs to the hot water heater unit, this was verified by inspector at time of inspection.
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03/30/2015 | 89 |
- Make sure all employee drinks have a lid and straw and are stored away from food and food handling areas. Observed a bottle water with twist off cap on prep table next to cold hold unit across from stove.
- Observed employee at hot hold unit handling ready to eat food (flour tortillas), with bare hands. Proper documentation was not present. Make sure that if bare hands are used to handle ready to eat foods without using gloves, deli tissue, utensils, etc, then the following must be available on a document in the establishment and can be presented to inspector when needed: 1) double hand washing and use of hand sanitizer or double hand washing an use of a nail brush. 2) also document 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) have all employees handling food with bare hands sign the form saying they were trained and they understanding the procedures that should be followed when handling ready to eat foods.
- Make sure that all prepared foods, stored in cooler over 24hrs are date labeled with the date of production and the date of disposal, no more than a total of 7 days. Observed several containers of prepared foods without date labeling inside the walk-in cooler unit.
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11/18/2014 | 88 |
- Observed container of picadillo and a separate container of refried beans, stated to have been made the day prior, to be reading at 46.2/46.9 degrees F. 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 bucket of sanitizing solution sitting on hand sink at front waitress station. Ensure to not store any items on hand sink and that hand sink is only used for hand washing purposes.
- Observed several personal beverages being stored on prep tables, cold hold units, next to food and food preparation surfaces. Ensure that all personal beverages are stored in an area designated and away from food and food contact surfaces. Ensure that all personal beverages are stored in a cup with lid and straw.
- Observed employees handling ready to eat foods, such as cooked bacon, potatoes, with bare hands. Proper documentation was not present. Ensure that 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.
- Ensure to have all food being stored in refrigeration units/walk in cooler, etc covered to prevent any cross contamination.
- Observed box of raw beef patties, stored above open containers of cooked menudo. Ensure to store all raw products below and away all ready to eat foods to prevent cross contamination.
- Observed a jacket being stored on cheese shredder that is used for service of food in establishment. Ensure that all personal items are stored in an area away from food and food contact surfaces.
- Observed foods that had been prepared Februaru 9, 2014 being stored in walk in cooler, 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 three compartment sink to not be setup properly. 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)
- Observed clean knives being stored in box that is meant to store clean knives, to be dirty. Ensrue that all clean utensils and dishware are stored on surfaces that area maintained clean and are properly sanitized.
- Observed panel in ice machine to be dirty. Ensure to maintain cleanliness of ice machine panel to prevent cross contamination.
- Did not observe current permit posted. Permit that was posted was expired in 11/2013. Did not observe most current inspection report posted. Ensure to have most current inspection report as well as food license report posted in public view.
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02/12/2014 | 70 |
- Observed large plastic tubs of potentially hazardous food items such as tripas, carne guisada, etc in walk-in cooler. Temperature of food items exceeded 110F degrees. Per manager food was cooked 2 hours prior to inspection. Food items were removed from walk-in and placed on ice and water to bring temperature down. Food items held cold must be 70F degrees or less in 2 hours and 41F degrees or less in an additional 4 hours to avoid bacterial growth.
- Small reach in - Temperature of raw ground beef patties in cabinet was 49.6F degrees. Temperature of shredded cheese was 50F degrees. Food items were removed from reach-in. All potentially hazardous foods held cold must be 41F degrees or less to avoid bacterial growth
- Temperature of potentially hazardous food items such as shredded chicken, refried beans, cooked rice, etc exceeded 49F degrees. All potentially hazardous food items held cold must be 41F degrees or less to avoid bacterial growth. Food items were denatured/trashed.
- Observed employee handling towels, preparing plates, cooking, etc and no handwashing was observed in between tasks. Ensure to hand wash frequently as needed to ensure no cross contamination.
- Observed an employee's car keys laying on cutting board. Personal items such as keys, cell phones, purses, etc. must be stored away from prep areas, kitchen ware, etc.
- Observed raw beef patties stored next to cooked ready to eat food items. Raw meat must be stored below and away from ready to eat food items to avoid contamination
- Women's bathroom did not have hot water at both handsinks. Hot and cold water must be available at all handsinks to ensure proper handwashing procedures
- No certified food manager on duty at time of inspection. **ENSURE THAT ALL FOOD MANAGERS REGISTER WITH THE CITY OF SAN ANTONIO AS A FOOD MANAGER TO BE IN FULL COMPLANCE WITH THE CITY ORDIANANCE. THIS CAN BE DONE BY GOING DOWN TO 1901 S. ALAMO MONDAY-FRIDAY, 7:45AM-4:30PM. Please see city ordinance reference below: Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. www.municode.com
- Observed two large, uncovered metal drums filled with old grease sitting in a wood shed. Ground undernath drums was black from grease. All waster must be stored and disposed of properly.
- Small reach-in cooler did not have a thermometer at time of inspection. All coolers/freezers must have accurate thermometers to ensure food items are held at correct temperatures
- Observed a large kitchen knife 'stored' between the ends of two dirty tables. All food contact surfaces which include kitchen utensils, kitchen ware, cutting boards, flat tops, etc. must be cleaned and sanitized to avoid contamination
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10/28/2013 | 62 |
- Observed potentially hazardous food items in the reach in cooler between the temperatures of 50 degrees F and 56 degrees F. Do not over fill the containers to allow circulation of cold air. Close the top lid when not in use.
- Observed tripas not on the hot hold line, they were between the grill and the hot hold unit. Ensure all food is maintained. PHF must be held below 41°F or above 135°F except during preparation, cooking or cooling or when time is used as a public health control.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed bloody pork chops, and raw beef above sliced lemons that were not covered. 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.
- 229.164 (o) (9) (A) (ii) 4 hours. Observed Beef and Chicken soup at 110 and 112 degrees F. Cook stated that the soups are to be thrown away at noon. Inspection began at noon and soups had not been discarded. Another employee began serving a bowl of soup because was unaware that soup was to be discarded. Cook needs to make every one in kitchen what is to be used and what is to be discarded. Either by means of relocating to a designated area that is for trash only or by placing signage.
- Observed missing thermometer in reach in cooler. Provide all coolers holding potentially hazardous foods with thermometers.
- 229.165 (m) (1) (A)not clean. Observed containers holding utensils (knifes, spoons etc.) in wait staff area needing to be cleaned. Observed sugar, and salt dispensers for the wait staff to refill small shakers needing to be cleaned. Observed cups sitting in water accumulation(COS). Observed soda syrup bag busted and sitting in a bin conneted to the dispenser for wait staff to dispense from soda machine(COS).
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease accumulation between kitchen equipment. Observed all counter spaces used in wait staff needing to be clean due to either water accumulation or food debris.
- 229.171(f)permit required. Food pemit expired 11/30/2013. Go to 1901 S. Alamo and pay for food permit and late fees.
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05/15/2013 | 73 |
- 229.164 (o) (4) (B) - Ambient PHF. Must cool down food within 6 hrs of cooking to 41F or below. All potentially hazardous foods must be placed in Ice Baths and be separated to cool evenly. 135F--2hrs--70F--4hrs.
- 229.164 (f) (2) (A) (iv) not covered. Water leaking from cooling unit onto uncovered on metal shelving. Discarded all food contaminated.
- 229.164 (o) (7) (A) consume by date (prepared). Cooked Potentially hazardous foods with expired date label. All cooked food must have expiration date.
- Water leaking from cooling unit in Walk in cooler front side. Investigate and correct.
- 229.165 (f) (12) (B)integral thermomter. A thermometer is required inside of small condiment cooler.
- 229.164 (o) (6) (A) PHF>135.Cooked potentially hazardous foods on counter next to grill covered with foil not at proper temperature of 135F or above. Items were discarded and aduterated. All cooked Potentially hazardous foods must be kept in a hot hold unit at 135F or above.
- 229.165 (m) (1) (B)grease and soil accumulation. Throroughly remove grease accumulation at grill, stove top and oven stations. Remove grease collection pan under grill. Throughly clean and remove grease built up on outside of ovens. Clean vent hoods and walls.
- 229.165 (m) (1) (A)not clean. Shelving units have torn foil,floors, are bottom shelving of counters not clean to sight and touch. Remove foil and find alternative means to line shelves. Remove accumulated food debris.
- Potentially hazardous foods not at proper temperature in small condiment cooler. Condiment cooler not working. 2nd issue with refrigeration unit. Find alternative for keeping food at proper temperature of 41F in prep area.
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09/13/2012 | 68 |
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