GUERRERO'S MEXICAN RESTAURANT

1859 RIGSBY AV San Antonio, TX 78210

License ID # 730498

Inspections
Latest Demerits
13
13


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

Demerits Inspection Date Inspectors Notes
13 2019-01-23 15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

18 Chemical sanitizer must be within compliance range. *Sanitizer was at 200ppm. Ensure that sanitizer (bleach) is between 50-100ppm.

22 * 228.33(c) Food Handler Training criteria. Food handler certificate expired 12/2018 (Maria Romero)

28 Prepared TCS foods stored for more than 24 hours must be date marked. Date markings must include consume by date and shall be no more than 7 days, with prep day counting as day 1. i.e. reach in cooler Los alimentos preparados para TCS almacenados duran

29 Place accurate thermometers in all reach in coolers where TCS foods are stored and place thermometers in warmest part of the cooler. **near the door. Proporcione un termómetro para el refrigerador

31 Do not store any items inside hand sink for any length of time.

32 Do not re-use plastic containers that are meant for one time use of a product. i.e. butter, spices, etc. No reutilice los recipientes de plástico que están destinados para el uso de un producto por única vez. es decir, mantequilla, especias, etc.

35 No eating in food areas- use a designated area for personal foods/drinks. *Observed employee drink near hot hold unit*

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Los materiales para el piso, la pared y el techo deben ser lisos, duraderos y fáciles de limpiar.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Replace damaged ceiling tiles in kitchen and restroom Reparando Las instalaciones físicas se mantendrán en buen estado. Reemplace las losetas del techo dañadas en la c

45 Seal raw wood in kitchen area. Selle la madera sin procesar en el área de la cocina.

46 Rest room requires a self closing door.

47 Post most recent scored inspection report in public view or a sign stating “most recent inspection report is available upon request”


15 2018-08-23 18 Label all toxics removed from bulk containers with common name. *Observed green liquid in a spray bottle with out a common name* Etiquete todos los tóxicos quitados de los recipientes a granel con nombre común. *Líquido verde observado en una botell

2 TCS foods requiring cold hold shall be maintained at 41 degrees F and below. *Barbacoa had a temperature of 50 degrees F. Food was voluntarily discarded* Los alimentos TCS que requieren retención en frío se mantendrán a 41 grados F y más abajo.

28 Prepared TCS foods stored for more than 24 hours must be date marked. Date markings must include consume by date and shall be no more than 7 days, with prep day counting as day 1. i.e. reach in cooler Los alimentos preparados para TCS almacenados dura

31 Supply paper towels at every hand sink. i.e. employee hand sink and restroom Suministre toallas de papel en cada fregadero de mano. es decir, fregadero y baño de mano del empleado

32 Do not re-use plastic containers that are meant for one time use of a product. i.e. butter, spices, etc. No reutilice los recipientes de plástico que están destinados para el uso de un producto por única vez. es decir, mantequilla, especias, etc.

35 228.43(a) Hair Restraints effective. Food employees must use hair restraints when working with food or exposed single service items or other items needed protection. Los empleados de alimentos deben usar refinados para el cabello cuando trabajen con a

35 Personal drinks/food items must be in a cup with a lid and a straw to prevent cross contamination. (twist top bottled and open canned beverages should not be used). Las bebidas personales / alimentos deben estar en una taza con tapa y una pajita para e

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Alimentos protegidos de la contaminación cruzada al almacenar la comida en paquetes, recipientes cubiertos o envoltorios.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Los materiales para el piso, la pared y el techo deben ser lisos, duraderos y fáciles de limpiar.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Replace damaged ceiling tiles in kitchen and restroom Reparando Las instalaciones físicas se mantendrán en buen estado. Reemplace las losetas del techo dañadas en la c

45 Place weather strip between all exits so that no light is visible around doors. i.e. front exit door. Coloque la tira de protección contra el clima entre todas las salidas para que no haya luz visible alrededor de las puertas. es decir, puerta de sal

45 Seal raw wood in kitchen area. Selle la madera sin procesar en el área de la cocina.

46 Rest room requires a tight fitting and self closing door. La sala de descanso requiere una puerta hermética y de cierre automático.

47 Post most recent scored inspection report in public view or a sign stating “most recent inspection report is available upon request” Publique el informe de inspección anotado más reciente a la vista del público o un letrero que indique que "el i

9 Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from RTE foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in s


16 2018-03-29 15 Proper documentation was not present for bare hand contact of RTE foods 1. Must have PRIOR approval on site and must document all required steps 2. list the 2 barriers that will be used (double hand washing, use of hand sanitizer, use of nail brush, et

18 All employee medications must be stored in a labeled first aid kit and away from food areas. *Observed vitamins near racks holding wares*

18 Discontinue using household grade pest control chemicals in food establishment. i.e. OBSERVED A CAN OF RAID.

28 Prepared TCS foods stored for more than 24 hours must be date marked. Date markings must include consume by date and shall be no more than 7 days, with prep day counting as day 1. i.e. reach in cooler

31 Supply soap at every hand sink. i.e. employee hand sink

35 228.43(a) Hair Restraints effective. Food employees must use hair restraints when working with food or exposed single service items or other items needed protection.

35 Personal drinks/food items must be in a cup with a lid and a straw to prevent cross contamination. (twist top bottled and open canned beverages should not be used).

37 Prevent cross contamination by storing foods in packages, covered containers or wrappings. i.e. containers in reach in coolers

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Replace damaged ceiling tiles in kitchen and restroom

45 Place weather strip between all exits so that no light is visible around doors. i.e. front exit door.

45 Restore damaged walls in establishment including but not limited to baseboards, etc.

45 Seal raw wood in kitchen area.

46 Rest room requires a tight fitting and self closing door.

47 Post hand washing signs at all hand washing sinks used by food employees and shall be clearly visible to food employees.

47 Post most recent scored inspection report in public view or a sign stating “most recent inspection report is available upon request”

6 When using time as a public health control TCS foods must be marked with time food was removed from temperature control and discarded or cooked after 4 hours.


18 2017-10-24 18 All employee medications must be stored in a labeled first aid kit and away from food areas.

18 Discontinue using household grade pest control chemicals in food establishment. i.e. OBSERVED A CAN OF RAID.

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). OBSERVED CHICHARONNES AT A TEMP OF 47.9F VOLUNTARILY DISCARDED.

20 Repair the leak at mop sink that drains directly onto the floor.

28 Prepared TCS foods stored for more than 24 hours must be date marked. Date markings must include consume by date and shall be no more than 7 days, with prep day counting as day 1. i.e. reach in coolers

32 Do not re-use plastic containers that are meant for one time use of a product. i.e. butter, spices, etc.

34 228.174(e)(1) Outer openings, protected. Except as specified in paragraph (2)-(5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (A) filling or closing holes and other gaps alo

35 Food employees must use hair restraints when working with food or exposed single service items or other items needed protection.

35 No eating in food areas- use a designated area for personal foods/drinks i.e. employee drink at hot hold station.

37 Prevent cross contamination by storing foods in packages, covered containers or wrappings. reach in coolers

37 Store food 6 inches off floor.

41 Food ingredients that are removed from their original packages for use such as flour/sugar/salt/MSG shall be identified with the common name of the food.

45 Place weather strip between all exits so that no light is visible around doors. i.e. front exit door.

45 Replace damaged ceiling tiles in kitchen and restroom

45 Restore damaged walls in establishment including but not limited to baseboards, etc.

45 Seal raw wood in kitchen area.

46 Rest room requires a tight fitting and self closing door.

9 Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from RTE foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in s


14 2017-08-08 15 228.65(a)(2) Preventing contamination from hands. Except when washing fruits and vegetables as specified under section 228.66(f) of this title or as specifed in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to

18 228.204(b)(1)(B) Conditions of use. Poisonous or toxic materials shall be: used according to manufacturer's use directions included in labeling, and for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishme

19 228.145 (a) A plumbing system and hoses conveying water shall be constructed & repaired with approved materials according to the Plumbing Code. REPAIR THE LEAKING MOP SINK.

2 228.75(f)(1)(B) Cold Hold (41 F or below). RICE AT 45 F WAS DISCARDED.

22 228.33(d) Food Handler Training criteria. Except in a temporary food establishment and the certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment.

29 228.106(i)(2) Cold or hot holding equipment used for Time/temperature Control for Safety (TCS) food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to all

31 228.146(b)(1) A Hand Washing Sink (HWS) shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. INSTALL THE HAND WASHING SINK IN THE KITCHEN.

34 228.174(e)(1) Outer opening protected. Except as specified in paragraph (2)-(5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (A) filling or closing holes and other gaps along

37 228.69(a)(1)(C) Preventing Contamination from the Premises. Food Storage. Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food at lest 6 inches above the floor.

39 228.125(a)(2) Knives, forks and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self service is provided.

45 228.138(a) Repairing. The physical facilities shall be maintained in good repair. FLOORS WALLS AND CEILINGS MUST BE IN GOOD REPAIR AND BE SMOOTH EASILY CLEANABLE AND NON-ABSORBENT.

45 228.138(a) Repairing. The physical facilities shall be maintained in good repair. REPLACE MISSING CEILING TILES.

47 POST THE MOST RECENT GRADED INSPECTION REPORT IN PUBLIC VIEW

9 228.66(a)(1)(A)(ii) Preventing food and ingredient contamination. Food protected from contamination by separating, storage, preparation, holding and display from cooked ready to eat foods. STORE RAW EGGS BELOW READY TO EAT FOODS INCLUDING VEGETABLES.


21 2017-04-25 10 228.118(3)(D) After being cleaned equipment Food Contact Surfaces & utensils shall be sanitized in an exposure time used in relationship with a combination of temp, concentration & pH that when evaluated for efficacy yields sanitization as defined in 2

2 228.75(f)(1)(B) Cold Hold (41 F or below). Chicken at 43 F was reheated to 165 F.

20 228.150(e) Conveying sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses and connections that are co

21 228.31(A) Permit holder shall be the Person in Charge (PIC) or shall designate a Person in Charge (PIC) and shall ensure that a Person in Charge (PIC) is present at the establishment during all hours of operation. TAKE YOUR CURRENT FOOD MANAGER CERTIFI

21 228.33(b) The original food manager certificate shall be posted in a location in the food establishment that is conspicuous to consumers.

22 228.33(d) Food Handler Training criteria. Except in a temporary food establishment and the certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment. ENFORCEMENT WILL

26 228.80(a) Consumer Advisory Consumption of animal foods that are raw, undercooked or not otherwise processed to eliminate pathogens? if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry or shellfish is served or sold raw, undercooked o

26 228.80(c)(2) Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

31 228.146(b)(1) A Hand Washing Sink (HWS) shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. PROVIDE HOT WATER AT THE HAND WASHING SINK IN THE REST ROOM

31 228.149(a)(2) A hand washing facility may not be used for purposes other than handwashing. DO NOT STORE DIRTY UTENSILS IN THE HAND WASHING SINK.

31 228.175(b) HW cleanser availability. Each handwashing sink or group of 2 adjacent sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap. PROVIDE THE HAND WASHING SINK WITH SOAP.

31 228.175(c)(1) Hand drying provisions. Each handwashing sink or group of adjacent sinks shall be provided with (1) individual disposable paper towels. PROVIDE PAPER TOWELS FOR THE HAND WASHING SINK.

34 228.174(e)(1) Outer opening protected. Except as specified in paragraph (2)-(5) of this subsection, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (A) filling or closing holes and other gaps along

34 228.186(k)(2) Controlling pests. The presence of insects, rodents and other pests shall be controlled to eliminate their presence. Routinely inspect the premises for evidence of pests. Check premises. OBSERVED ANT IN THE ESTAB;ISHMENT.

39 228.124(a)(1)(C) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens and single-use and single -service articles shall be stored at least 6 inches above the floor.

43 228.178 Ventilation, Mechanical. PROVIDE MECHANICAL VENTILATION IN THE REST ROOM, THE WINDOW THAT WAS INSTALLED IS NOT AN ACCEPTABLE FORM OF VENTILATION

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair ALL FLOORS MUST BE IN GOOD REPAIR.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair ALL WALLS AND CEILINGS MUST BE IN GOOD REPAIR, REPAIR HOLES IN THE WALLS AND CEILINGS AS NEEDED

46 228.174(d) Toilet rooms enclosed. Except where a toilet room is located outside of a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room lo

47 POST THE MOST RECENT GRADED INSPECTION REPORT IN PUBLIC VIEW; WHERE THE CUSTOMERS CAN SEE IT.


15 2016-11-14 18 228.204(b)(1)(B) Conditions of use. Poisonous or toxic materials shall be: used according to manufacturer's use directions included in labeling, and for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishme

21 228.31(A) Permit holder shall be the Person in Charge (PIC) or shall designate a Person in Charge (PIC) and shall ensure that a Person in Charge (PIC) is present at the establishment during all hours of operation. THERE MUST BE ONE CERTIFIED FOOD MANAG

22 228.33(d) Food Handler Training criteria. Except in a temporary food establishment and the certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment. ENFORCEMENT WILL

28 228.75(g)(1) Date marking for prepared on site RTE / TCS food. Refrigerated RTE TCS food prepared and held in a food establishment for more than 24 hrs shall be clearly marked to indicate the date or day by which the food shall be consumed on the premi

30 228.247 Current valid permit. A person may not operate a food establishment without a valid permit or license to operate issued by the regulatory authority. THE ESTABLISHMENT MUST HAVE A CURRENT AND VALID FOOD ESTABLISHMENT PERMIT POSTED IN PUBLIC VIEW

31 * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. PROVIDE HOT WATER AT THE HAND WASHING SINK IN THE REST ROOM

34 228.174(e)(1) Outer openings, protected. PROVIDE INSECT SCREEN FOR THE EXHAUST FAN IN THE WALL NEXT TO THE GRILL

34 228.174(e)(1) Outer openings, protected.THE ADDITIONAL ROOM AT THE REAR OF THE BUILDING MUST BE SEALED PROPERLY TO PREVENT to prevent INSECTS, RODENTS AND BIRDS FROM ENTERING THE ADDITION.

34 228.186(k)(2) Controlling pests. The presence of insects, rodents and other pests shall be controlled to eliminate their presence. Routinely inspect the premises for evidence of pests. Check premises EVIDENCE OF RODENTS INT HE ESTABLISHMENT. SEAL OPENI

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in package, covered containers or wrappings. COVER FOODS STORED IN THE REFRIGERATORS.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CLEAN THE FOOD DEBRIS FROM THE STORAGE SHELVES

43 228.178 Ventilation, Mechanical. PROVIDE MECHANICAL VENTILATION IN THE REST ROOM, THE WINDOW THAT WAS INSTALLED IS NOT AN ACCEPTABLE FORM OF VENTILATION

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair ALL FLOORS MUST BE IN GOOD REPAIR.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair ALL WALLS AND CEILINGS MUST BE IN GOOD REPAIR, REPAIR HOLES IN THE WALLS AND CEILINGS AS NEEDED

46 228.174(d) Toilet rooms enclosed. Except where a toilet room is located outside of a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room lo


21 2016-07-18 18 * 228.204(b)(1) Poisonous/toxic materials or chemicals used properly. Use pesticides approved for use in a commercial food establishment

2 * 228.75(f)(1)(B) Cold Hold (41?F or below). Cold hold food items at 45 F

2 * 228.75(f)(1)(B) Cold Hold (41?F or below). Reach in refrigerators in the kitchen at 50 degrees, food items will be removed to a colder refrigerator

31 * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Provide hot water for the restroom hand washing sink.

31 * 228.175(b) Hand washing cleanser, availability. Provide soap for the hand washing sink

33 * 228.147(c)(1) Service sink or one curbed cleaning facility provided. Re-install teh mop sink and ensure that it is supplied with hot and cold running water

34 228.174(e)(1) Outer openings, protected. Additional room in the rear must be sealed properly to prevent insect, rodents and birds from entering the building.

34 228.174(e)(1) Outer openings, protected. Provide insect screen for the exhaust fan on the wall

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.Eating food, chewing gum, drinking beverages or using tobacco. An employee shall eat, drink or use any form of tobacco only in designated areas where the contamination of expos

35 228.43(a) Hair Restraints effective. Employees handling food must wear effective hair restraints

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

39 228.124(a)(1)(C) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 15 cm (6 inches) above the floor.

39 228.68(b)(6) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Cels

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the exhaust fan in the wall.

43 228.178 Ventilation, Mechanical. Provide mechanical ventilation for the rest room

45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Walls must be sealed to be easily cleanable

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. All walls must be in good repair, repair holes in walls as needed

47 Post the current and valid permit

47 Provide filters for the exhaust vent

47 Rest room door must be self closing

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Store raw eggs below vegetables


6 2016-01-28 1 Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. *** Los Alimentos potencialmente Peligrosos deben ser refrescados un suma de 6 Horas de 135 F a 41 F o menos como especificado.***

1 Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs. *** Los Alimentos potencialmente Peligrosos deben ser refrescados de 135 F a 70 F dentro de 2 Horas.***

2 Potentially Hazardous Food (PHF) not at required temperature in cooling unit. *** El alimento potencialmente Peligroso no en temperatura necesaria en la refrigeracion la unidad.***

24 Provide a thermometer for the reach in refrigerators. ***Proporcionar un termometro para el alcance en los refrigeradores.*** Food was transferred to a refrigerator with a thermometer

26 Consumer advisory shall be provided if an animal food such as beef, eggs, fish, lamb, meal, pork, poultry or shellfish is served or sold raw, under cook or without otherwise being processed to eliminate pathogens, either in ready to eat form or as an i

27 Post most recent graded inspection report in customer view.


42 2015-12-08 1 Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. *** Los Alimentos potencialmente Peligrosos deben ser refrescados un suma de 6 Horas de 135 F a 41 F o menos como especificado.***

1 Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the fo

11 Bare hand contact of food requires a program that includes training on: proper hand washing, when to wash hands, where to wash hands, proper fingernail maintenance, risks of bare hand contact, good hygienic practices, employee health poli

11 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 to work, or control

12 Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***

12 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. *** Separe alimentos animales crudos durante preparacion, el asidero

2 Cheese held at 61 degrees F.

22 Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a

22 Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. ***La prueba de matricula para la clase de Certificacion de Director de Alimento sera requerida para el sigue inspeccion en diez

24 Provide a thermometer for the reach in refrigerators. ***Proporcionar un term?metro para el alcance en los refrigeradores.***

25 Food grade bags must be used to store food. ***Bolsas de grado alimentario deben ser utilizados para almacenar alimentos.***

26 Consumer advisory shall be provided if an animal food such as beef, eggs, fish, lamb, meal, pork, poultry or shellfish is served or sold raw, under cook or without otherwise being processed to eliminate pathogens, either in ready to eat form or as an i

27 Post most recent graded inspection report in customer view.

3 Fried potatoes at 98 degrees F

8 Employee is dumping food in the hand sink. *** Empleado pone comida en el fregador.***

8 Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***

8 Food employee washed hands in a 3-comp sink, food prep sink or mop sink. ***Empleado de alimentos se lava las manos en un 3-comp lavabo, fregadero de preparaci?n de alimentos o trapeador fregadero.***


17 2015-12-08 1 Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. *** Los Alimentos potencialmente Peligrosos deben ser refrescados un suma de 6 Horas de 135 F a 41 F o menos como especificado.***

1 Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food

11 Bare hand contact of food requires a program that includes training on: proper hand washing, when to wash hands, where to wash hands, proper fingernail maintenance, risks of bare hand contact, good hygienic practices, employee health policies,

11 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 to work, or control

12 Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***

12 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. *** Separe alimentos animales crudos durante preparacion, el asidero,

2 Cheese held at 61 degrees F.

22 Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1.Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2.Have a valid

22 Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. ***La prueba de matricula para la clase de Certificacion de Director de Alimento sera requerida para el sigue inspeccion en diez d

24 Provide a thermometer for the reach in refrigerators. ***Proporcionar un term?metro para el alcance en los refrigeradores.***

25 Food grade bags must be used to store food. ***Bolsas de grado alimentario deben ser utilizados para almacenar alimentos.***

26 Consumer advisory shall be provided if an animal food such as beef, eggs, fish, lamb, meal, pork, poultry or shellfish is served or sold raw, under cook or without otherwise being processed to eliminate pathogens, either in ready to eat form or as an i

27 Post most recent graded inspection report in customer view.

3 Fried potatoes at 98 degrees F

8 Employee is dumping food in the hand sink. *** Empleado pone comida en el fregador.***

8 Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***

8 Food employee washed hands in a 3-comp sink, food prep sink or mop sink. ***Empleado de alimentos se lava las manos en un 3-comp lavabo, fregadero de preparaci?n de alimentos o trapeador fregadero.***


26 2015-09-28 12 Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***

12 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. *** Separe alimentos animales crudos durante preparacion, el asidero

17 Supply every hand washing sink with disposable paper towels. *** Suministre cada mano que lava fregadero con toallitas de papel para tirar. ***

2 Potentially Hazardous Food (PHF) not at required temperature in cooling unit. *** El alimento potencialmente Peligroso no en temperatura necesaria en la refrigeracion la unidad.***

20 Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***

22 Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. ***La prueba de matricula para la clase de Certificacion de Director de Alimento sera requerida para el sigue inspeccion en die

22 Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a

24 Provide a thermometer for the reach in refrigerators. ***Proporcionar un term?metro para el alcance en los refrigeradores.***

3 Potentially Hazardous Food must be maintained at 135 F or above. *** El Alimento potencialmente Peligroso debe ser mantenido en 135 F o arriba.*** The fried potatoes were at 105 degrees F *** Los papas fritas eran en 105 grados.***


9 2015-09-28 12 Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***

12 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. *** Separe alimentos animales crudos durante preparacion, el asidero,

17 Supply every hand washing sink with disposable paper towels. *** Suministre cada mano que lava fregadero con toallitas de papel para tirar. ***

2 Potentially Hazardous Food (PHF) not at required temperature in cooling unit. *** El alimento potencialmente Peligroso no en temperatura necesaria en la refrigeracion la unidad.***

20 Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***

22 Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. ***La prueba de matricula para la clase de Certificacion de Director de Alimento sera requerida para el sigue inspeccion en diez

22 Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1.Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2.Have a valid

24 Provide a thermometer for the reach in refrigerators. ***Proporcionar un term?metro para el alcance en los refrigeradores.***

3 Potentially Hazardous Food must be maintained at 135 F or above. *** El Alimento potencialmente Peligroso debe ser mantenido en 135 F o arriba.*** The fried potatoes were at 105 degrees F *** Los papas fritas eran en 105 grados.***


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