MICHIN FRESH MEXICAN KITCHIN

427 North Loop 1604 W San Antonio, TX 78232

License ID # 722721

Inspections
Latest Demerits
9
4


0-10 Demerits Excellent
11-20 Demerits Good
21-30 Demerits Acceptable
31+ Demerits Poor

Demerits Inspection Date Inspectors Notes
4 2018-01-11 28 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed several items without proper date marking and items kept past their expiration date. Refrigerated, ready-to-eat, time/temperature controlled for safety (TCS) food prepared and held in a

35 Ensure food handlers are wearing effective hair restraints

36 Store in use wiping cloths in sanitizing solution. Wet Wiping cloths should not be left out on cutting boards.

46 228.149(e)(2) A plumbing system shall be maintained in good repair. **Water turned off to two kitchen hand sinks due to leaks. Ensure all plumping is repaired and maintained in good condition.


14 2017-09-28 19 * 228.146(c) Backflow prevention, air gap. Observed no air gaps for 3 compartment sink and 2 compartment sink in kitchen. An air gap between the water supply outlet and the flood level plain of the drain shall be at least twice the diameter of the wate

19 * 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code. Observed handsink near kitchen entrance leaking when water is turned on. Ensure handsink is repaired/adjusted to provide hot and cold water at all times and to be leak

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed several items without proper date marking and items kept past their expiration date. Refrigerated, ready-to-eat, time/temperature controlled for safety (TCS) food prepared and held in

29 * 228.108(b) Food thermometers provided and accessible. Observed no thermometers for cold hold units at cooking line. Ensure a calibrated thermometer is present at all times for units holding potentially hazardous foods and is located in the warmest pa

30 * 228.247 Not having a current/Valid Permit. Observed permit has expired in 6/17. Ensure current permit is purchased and posted. THIS ESTABLISHMENT HAS 10 DAYS TO PURCHASE A VALID FOOD ESTABLISHMENT PERMIT OR DISCONTINUE OPERATIONS.

31 * 228.175(c) Hand drying provision. Observed no paper towels available at handsink by cooking line and waiter's station. Ensure handsinks are supplied with paper towels and handsoap for all handsinks at all times.

34 228.174(e)(1) Outer openings, protected. Observed back door unable to self close. Ensure back door is adjusted to be self closing and tight fitting.

36 228.120(d) Wet wiping cloths shall be laundered daily. Observed container of used wiping cloths stored in waiter's station with large amounts of gnats swarming around it. Ensure wiping cloths are laundered daily.

39 228.68(b)(1) In-use utensils, between-use storage. Observed single use bowl stored inside bulk container of sugar. The utensil being used in the dispersing of food must be equipped with a handle.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observed acoustic ceiling tiles above mop sink. Ensure ceiling tiles are replaced with material that is smooth, nonabsorbent, and easily cleanable.

45 228.173(c)(1) Baseboards. Observed no baseboards in waiter's station. Ensure baseboards are installed.

46 228.174(d) Toilet rooms, enclosed. Observed employee restroom unable to self close. Ensure restroom door is adjusted to be self closing and tight fitting.

47 228.248(1) Post the current inspection report in a location in the food establishment that is conspicuous to consumers.

47 The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.


10 2017-05-12 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed soda nozzle at bar with mold buildup. Ensure soda nozzle is clean and sanitized at a frequency necessary to preclude accumulation of debris.

22 * 228.33(c) Food Handler Training criteria. Observed no food handler for employees. This establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. The requirement to complete a food

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed several items without proper date marking and items kept past their expiration date. Refrigerated, ready-to-eat, time/temperature controlled for safety (TCS) food prepared and held in

29 * 228.108(e) Sanitizing solutions, testing devices. Observed no sanitizing test kits. Ensure test strips are provided for QT and chlorine are provided.

38 228.75(c)(2) Thawing. Observed fish thawed in container of water. Ensure frozen food is thawed under refrigeration or completely submerged under running water.

39 228.68(b)(1) In-use utensils, between-use storage. Observed cup stored in a bulk container of flour. The utensil being used in the dispersing of food must be equipped with a handle.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observed acoustic and missing ceiling tiles above service sink and employee restroom. Ensure ceiling tiles are replaced with material that is smooth, nona

46 228.174(d) Toilet rooms, enclosed. Observed employee restroom unable to self close. Ensure door is adjusted to be tight fitting and self closing.

47 228.248(1) Post the current inspection report in a location in the food establishment that is conspicuous to consumers.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw shelled eggs stored over produce and pork stored over cut cabbage. Ensure raw animal food products are stored below/away fr


8 2017-01-24 14 * 228.68(e)(1) Gloves single use. Observed employee working with equipment outside then proceed to work with food without changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw ani

18 * 228.203 Poisonous/toxic materials or chemicals stored properly. Observed stainless steel cleaner stored with spices. Poisonous or toxic materials shall be stored in an area so they cannot contaminate food, equipment, utensils, linens, and single-serv

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed several items without proper date labeling. Refrigerated, ready-to-eat, time/temperature controlled for safety (TCS) food prepared and held in a food establishment for more than 24 hou

3 * 228.75(f)(1)(A) Hot Hold (135°F or higher). Observed black beans on hot hold unit with a temperature between 95 and 98 degrees F. Ensure hot hold unit is repaired/adjusted to provide food a continuous temperature of 135 degrees F or higher.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observed employee beverage stored on food preparation table. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of expose

37 228.69(a)(1)(C) Storing working containers at least 15 cm (6 inches) above the floor. Observed sanitizer buckets stored on the ground. Ensure all food, equipment, single service items, and working containers are stored at least 6 inches above the groun

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Observed hole in wall stuffed with towels. Ensure hole is repaired to be smooth, nonabsorbent, and easily cleanable.

45 228.186(f) Drying mops. Observed mop stored on the ground. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.


6 2016-07-26 10 * 228.117 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Mechanical dishwasher not dispensing sanitizing solution.

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Cold hold unit with an ambient temperature of 59.2 deg F. All potentially hazardous food in cold hold must be kept at 41 deg F or below. Food items were either placed on ice or transferred to a properl

30 Food permit posted in establishment expired 06/2016. Ensure current permit is obtained and posted.

31 * 228.149(a) Using a hand washing facility not to be used for purposes other than hand washing. Observed items being stored in hand washing sink in bar area.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages. Observed employee food stored amongst dry goods in pantry area. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean e

38 228.75(c)(2) Thawing. under running water criteria. Observed fish and shrimp thawing in sink at room temperature. Food must be thawed submerged and under running water. Corrected on site.


4 2016-03-01 13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be count

17 229.167 (e) (3) (A) no towels. No paper towels available at bar hand washing sink and kitchen hand washing sink.

21 229.165 (k) (14) (C) quat solution. Observed sanitizing buckets to contain a quat solution that was below the minimum concentration of 200 ppm. Ensure quat sanitizing solution is kept between the allowed concentration of 200 - 400 ppm.

22 PIC could not successfully demonstrate required certification. A certified food manager must be present at all times during operating hours.


6 2015-10-13 17 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR THE KITCHEN HAND SINK.

27 Ch 13, Art II, section 13-26 Display permit. POST THE CITY FOOD PERMIT AND THE MOST RECENTLY SCORED CITY FOOD SAFETY HEALTH REPORT. THE FOOD PERMIT IS CURRENT AND EXPIRES: 6/2016.


2 2015-10-13 17 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR THE KITCHEN HAND SINK.

27 Ch 13, Art II, section 13-26 Display permit. POST THE CITY FOOD PERMIT AND THE MOST RECENTLY SCORED CITY FOOD SAFETY HEALTH REPORT. THE FOOD PERMIT IS CURRENT AND EXPIRES: 6/2016.


0 2015-07-14 No observations found.
The information on this page is obtained from Texas state government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: San Antonio Metropolitan Health District. Data aggregation for KSAT by Web Services LLC