- All beverages must have a tight fitting lid with a straw and be stored in a designated area away from any food handling or storage areas. One beverage without a lid observed on prep table across from 3 compartment sink
- Do not store whole in-shell eggs above any ready to eat foods while stored inside reach-in coolers or walk-in coolers.
- Store chemicals and soaps in a designated area away from any food handling or storage areas. A container of "Dawn" dishwashing soap observed being stored inside the walk-in cooler next to bulk containers of ready to eat foods
- A working, visable thermometer is needed in the small reach in cooler located in dining room if hot sauce and coffee creamers (which require refrigeration) are to be stored.
- Do not store pre-packaged coffee creamers (label indicated refrigeration needed) and cut limes at room temperature in waitress station. Must be stored on ice or under refrigeration to maintain a temperature of 41 degrees F. or below at all times or use time as a public health control
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01/12/2016 | 81 |
- Do not store raw in-shell eggs (on shelving) inside reach-in and walk-in cooler units, above any ready to eat foods or raw produce
- Two bags of red dry peppers were observed on a shelf next to cleaning chemicals, located in the small storage room next to the waitress station.
- Need to replace the water damaged ceiling tile located above the tea urn located in waitress station (tile must be clean, non absorbant, smooth surface, and easily cleanable with no holes in it).
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08/11/2015 | 90 |
- Make sure employees prepping raw vegetables and preparing tortillas for consumption are not chewing gum while handling the food items.
- Make sure employees preparing plates for customers are using a barrier like utensils or gloves when handling flour tortillas and shredded cheese.
- Make sure all prepared or ready to eat foods stored in walk-in cooler over 24 hours are properly date marked with date of production and expiration date. Also, remove old date marking stickers to avoid confusion.
- Make sure soap is accessable at all times at the hand washing sink located next to the 3 compartment sink. Dispenser appeared to be clogged because soap would not come when inspector went to wash hands.
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04/07/2015 | 85 |
- Make sure ready to eat foods (such as rice) are stored in a food grade bag or container while cooling down or during hot hold
- Make sure current inspection report is posted in public view
- Make sure toxic bait blocks (such as rodent bait) are stored in a tamper proof container when used along wall/floor juncture inside the small storage room, next to kitchen entrance
- Make sure small cardboard boxes of creamers are not stored inside the shaved ice, located inside the ice machine at waitress station. This ice is used in beverages.
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12/08/2014 | 87 |
- Observed an employee drinking out of a cup and set it directly near diced tomatoes and onions. All employee drinks must have a lid with a straw and kept below and/or away from all food and food prep areas to prevent contamination. Employees must always wash hands after eating or drinking.
- Observed containers of raw beef and raw eggs above potaotes and lettuce in the refrigerator. Ensure all raw animal products are stored below ready to eat foods to prevent contamination.
- Did not observe any coverings on foods in the walk in cooler or refrigerator. All foods that have been cut/prepared must be covered (lid, plastic wrap, foil, etc) to prevent contamination.
- Date labels inside the walk in cooler all had the date 5/13/14. All potentially hazardous foods kept longer than 24 hours must have a use by date of 7 days, the date prepared counting as day 1. Ensure the date labels are changed out with the new use date each time a new food is stored in that container.
- Observed food debris, coffee grounds and a spoon stored in the hand sinks. Ensure that the hand sinks are only being used for hand washing. Items may not be stored or disposed of inside hand sinks.
- Front beverage hand sink did not have paper towels and kitchen hand sink soap dispensor was clogged. Ensure all hand sinks are supplied with soap and paper towels at all times. Soap dispensor needs to be unclogged so that soap is able to be pumped out.
- Hand sink in meat room was leaking. Leak must be repiared so that waste water is being properly disposed of. Leak was being repiared by the end of the inspection.
- Inside of refrigerator and cold hold unit had food debris on shelving. Inside of all cold hold units needs to be cleaned and sanitized.
- Establishment did not have the food permit or most current routine inspection report posted. The food permit and routine inspection report must be posted in public view. If a copy of the food permit is needed, one can be purchased at 1901 S. Alamo for a fee of $15.15.
- Observed mold inside the ice machine. All food contact surfaces must be clean to sight and touch. Ice machine needs to be cleaned and sanitized.
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06/16/2014 | 76 |
- Observed menudo in walk in cooler at 70 degrees F. Menudo was made the day before. Use shallow bins in a ice bath to cool down large quantities of food or use ice wands.
- 229.164 (o) (4) (D) Raw Shell Eggs. Observed raw shelled eggs on shelf above hot hold unit. Employee state eggs had been there about 3 hours or so. Ensure eggs are held at 45 degrees F or less.
- Observed carne asada and cooked meat sitting on top of the hot hold unit at 98 degrees F. Ensure all food placed in the hot hold unit to maintain 135 degrees F. Or may put into operation Time Only.
- Observed personal drinks on prep table and above hot hold unit. Ensure personal drinks are put below and away from food.
- Establishment does not have bare hand contact documentation. 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) (iv) not covered. Observed hot sauce, carne guisada, rice etc in walk in cooler and reach in cooler without covers or wrapping. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Reach in cooler next to the fryer is over packed with food items causing air not to circulate properly. Limit items to this cooler to ensure reach in maintains temperature.
- Observed can opener to be cleaned, mold in the ice machine, and cutting boards. Clean and sanitize all equipment to be used for food storage, prep, or service.
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08/07/2013 | 67 |
- 229.164 (o) (6) (A) PHF>135.
- 229.163 (f) (2) (C) drying hands. Observed employee dry their hands with towel used for multi-purpose. Food handlers must dry their hands with a disposable towel.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (iv) not covered.
- 229.164 (o) (7) (A) consume by date (prepared). Food stored in Walk in cooler not with proper date labels of 7 days later (Expired date)on potentially hazardous foods.
- 229.166 (i) (1) (A)HWS not accessible. Observed plastic strainer and towels in handsink. Hand sink is for washing hands only.
- Observed toxic items such as "Fabuloso" stored next to shortening on counter. All toxic items must be stored separately away from food items and products.
- 229.165 (f) (12) (B)integral thermomter.
- 229.165 (m) (1) (A)not clean. Clean inside refrigerators and clean gasket groves of small condiment cooler. Clean and sanitize counters in dining room.
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02/05/2013 | 71 |
- Tray of Enchiladas observed on counter at improper temperature. All PHF must be held at 135F or 41F or below.
- 229.163 (n) (2) (A) closed beverage container. Observed open drink containers without a tight fitting lid and straw. All drink containers must have a tight fitting lid and straw.
- Observed employee wearing gloves touch multiple surfaces and food without removing gloves and properly washing their hands. Establishment must provide proper documentation and training for every employee regarding Ready to Eat foods. See handouts.
- Improper storage of Potentially Hazardous Foods in RIC. Observed raw food stored above cooked food.All food must be stored properly.
- Temperature of Meat Room was 78F-65F. Meat cooler must be at 41 or below.Investigate and correct. All raw meat was in sound condition and below 32F.
- Observed handwashing sink blocked with other items such as containers. Do not block hand sink. Handsink must be available at all times for employees to wash their hands properly.
- Observed a food handler dump ice and lemons in handsink. Hand sink for handwashing only not for dumping of food items.
- Observed food handler pour water into drink container. Hand sink is for only hand washing.
- 229.167 (e) (3) (A) no towels. Observed no paper towels at all handsinks. All handsinks must have paper towels at all handsinks at all times.
- Severe Infestation throughout establishment. Observed live and dead roaches in various areas such as but not limited to the folowing areas; in milk crates, on walls, in wall crevices, on counters, in shelfing units. All surfaces throughout establishment must be cleaned and sanitized. Establishment must be serviced by pest control. Keep receipt.
- Observed toxic items such as glass cleaner stored next drinks,and food for serving. All toxic items must be stored away from food at all times and stored in a designated area. 229.168 (c) (2) toxics above items.
- Observed a food handler use water, soap and sanitizer to wash dishes. All food contact surfaces such as dishes, utensils must be cleaned and sanitized properly. WASH (water and soap only) RINSE (water only) SANITIZE (water and sanitizer).
- All contact food surfaces such as dishware, counter tops storage containers must be cleaned and sanitized due to roach infestation at establishment. Clean and sanitize all non food contact equipment but not limited to the following items such as shelving, racks, trashcans, and outside of large equipment.
- Condemned eggs on shelf at 80F. All Potentially Hazardous Foods must be kept at 41F at all times.
- No handwashing by food handlers at establishment. All food handlers must wash their hands when handling food, preparing food or changing tasks.
- Incorrect sanitizing solution in sanitizing containers used to wipe tables and ensure to label containers as with chemical name ex. Bleach and Water.
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07/12/2011 | 53 |
- PHF Cooked food cooling improperly in walk in cooler. All cooked food stored in WIC must be cooled properly in shallow pans of ice or use of ice sticks. Hot foods 135F --2hrs->70F--6 hrs--41F.
- Small condiment cooler located next to hot hot unit temperature 76F. Discarded and condemned PHF in cooler.Do not store any PHF in large/small reach in coolers;not holding temperature.
- Employee demonstrating proper handwashing did not wash hands for the proper amount of time. 229.163 (f) (1) 20 seconds.
- Various PHF were discarded due to improper temperature holding;Eggs 67F. Spoiled Ham/Bologna.
- Raw beef patties stored above partially cooked tripas. Ensure all foods are stored properly. Cooked foods above all raw foods in coolers.
- Degreaser spray stored near food in kitchen. Observed 2 cans of Raid insecticide in kitchen and in meat cutting room. Do not use residential pest control products. 229.168 (c) (1) toxics stored.
- Manual warewashing of dishes conducted incorrectly. Ensure each step is done separately washing (soap and water) Rinsing (water only) Sanitizing (bleach and water). Provide test strips to properly monitor sanitizing solution.
- Handsink in cutting room is leaking. Investigate and repair. 229.166 (i) (5) (A)plumbing repairs.
- No CFM on site at time of inspection. Establishment has 6 CFM cards posted none of CFM are present at time of inspection. Ensure a CFM is present during all hours of operation.
- No thermometer could be found in small condiment cooler.Cooler 68F. 229.165 (h) (2)thermometer available.
- Wipe down microwave oven every fours hours as needed and change hot hold food compartments. Discard all broken/chipped plates. Clean entire area above hot hold unit;evidence of grease on walls. Clean grease off piping near Ansul system. Water observed in small reach in cooler. Investigate and correct. Mold observed on ice machine in front drink station. Clean behind small condiment cooler and under hot hold unit. Do not place spatulas and utensils between steel sheeting located above 3 compartment sink. Discarded rusty spatulas in cutting room. Discard cutting board in cutting room. *All food contact surfaces including utensils must be clean and sanitized and in good repair at all times prior to use.
- Food Permit Expired;July 31,2010. Renew license at 1901 S. Alamo or call 210-207-8853.
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08/17/2010 | 57 |
- tripas at 82 degrees in reach in cooler at front
- Employee drinks must have a lid and a straw--no open cans in food areas. Discontinue using mop sink to wash/store large dishes/containers.
- Remove from establishment food storage all rotten fruit/vegetables.
- Do not pool eggs. Properly store food items in reach in cooler: vegetables/raw beef/raw chicken accordingly.
- Provide "use by" dates on all food stored in walk in cooler. 3 racks of cooked food with no dates were found.
- Do not use non commercial grade pest control products in establishment. Raid on shelf in meat cutting room***Sanitizing bucket at wait station is in excess of 200 ppm.
- Provide back flow preventors at each threaded hose bibb. (mop sink/handsink)***Do not throw mop water down floor drain --ONLY use mop sink.
- Provide thermometers for all coolers where food is stored. (walk in cooler/all reach ins)
- Clean ice machine bin free of mold.***Discontinue using broken/chipped wares for food storage.***Do not store clean glasses on cart that has standing water***Provide for scoops in all bulk foods including ice at wait station and salsa***
- Post a Heimlich poster in establishment.
- Do not wash any food containers in the mop sink. All dishes must be washed, rinsed and sanitized properly.
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10/19/2009 | 61 |
| No violation noted during this evaluation. | 01/28/2009 | 67 |
| No violation noted during this evaluation. | 07/28/2008 | 62 |
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