LOS COCOS BAKERY

3309 WEST AV San Antonio, TX 78213

License ID # 3744

Inspections
Latest Demerits
29
6


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

Demerits Inspection Date Inspectors Notes
6 2019-01-24 18 Observations: Foca detergent is not permitted for the cleaning of dishes. * 228.204(b)(1) Poisonous/toxic materials or chemicals used properly.

32 Ensure to replace all broken/cracked lids. * 228.101(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and

37 Heavy dust on fans in walk-in cooler. Ensure to clean and protect all food in walk-in cooler. 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination.

42 Detail cleaning is required in kitchen. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

45 228.173(f)(3) Walls shall be light in color.

45 Several areas in kitchen require painting/ repair. 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.


3 2018-09-29 32 **REPLACE DAMAGED PLASTIC CONTAINERS. (CHIPPED/BROKEN **WIPE DOWN EQUIPMENT AND COUNTER TOPS.

43 INSTALL OR REPAIR MECHANICAL FAN IN THE RESTROOMS.

45 **CAULK SINKS TO WALLS. **FINISH REPAIRS ON WALLS IN RESTROOM. **CLEAN BEHIND AND UNDER EQUIPMENT. **SEAL RAW WOOD AT RESTROOM.


2 2018-02-02 32 PROVIDE FOR BULK EQUIPMENT TO BE IN SOUND CONDITION. (LID CRACKED)

45 **SEAL OUTER OPENINGS ON WALL.


6 2017-04-04 10 Establishment will need to make sure that all food contact surfaces are clean to sight/touch; clean holding racks(interior had crumbs/food debris)for finished products(cookies/other products not needing temperature control), clean pans in back(ones nea

29 Provide a thermometer for cooler holding raw eggs/other food items. * 228.108(b) Food thermometers provided and accessible.

33 Repair stripped knob to hot water side of mopsink

34 There was some slight evidence of rodent droppings in the front of establishment(behind and on left side of reach in cooler(customer self-service cooler holding milk containers/other drinks); establishment is taking preventive measures with rodent trap

42 Clean grease deposits off large superior oven(right side of oven had grease deposits on some pipes, a little bit on the side of the wall, and some other areas; 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of d

45 Seal small hole in floor(near back exit door)and repair some areas of floor/tiles in front dining area(observed broken); seal along baseboards where small openings/cracks are so that these areas are closed, repair damaged walls where observed and repai


5 2016-11-22 19 Make sure to provide knob to cold water side(right side)to 3 compartment sink(missing). * 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code.

22 Establishment will need to make sure that all employees still requiring the food handlers certification obtain this by 12/1/16. * 228.33(c) Food Handler Training criteria.

34 There were some drain flies observed below 3 compartment sink/few other areas within facility; make sure to intensify pest control efforts by treating these areas. 228.186(k)(2) Controlling pests. Check premises.

41 Provide labels for bulk containers(ie cinammon). 228.66(b) Food storage containers, identified with common name of food..

45 Make sure to store personal belongings in an area separate from where bulk products are stored. 228.183(a) Areas for employees--location. 228.186(m)(1) Storing maintenance tools; store brooms in a designated area/away from food storage. Facility will


5 2016-07-25 10 Make sure to rewash/sanitize some pans that have food residue/crumbs. Will also need to wash/rinse/sanitize a knife that was observed within the walk on shelf. * 228.113(1) Food-contact surfaces clean to sight and touch.

41 228.66(b) Food storage containers, identified with common name of food; Be sure to label some bulk containers with the common name of the food inside.

42 Clean food residue off knobs to 3 compartment sink. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

43 Work on providing better lighting within the back area(where bulk items/walk in cooler/reach in freezers are located). 228.177(1) The light intensity shall be at least 108 lux (10 foot candles).

45 General cleaning needed in some areas within the interior of the walk in cooler(underneath/behind equipment). Some general cleaning needed around where bulk bags are stored. Establishment will need to seal cracks/gaps within the walls and along baseboa


5 2016-02-29 18 There was some slight evidence of crazy ants in the area where large 50 lb bulk bags are stored(sugar, flour); will need to intensify efforts to keep areas pest free.

20 Make sure to store WD40/lubricants away from all clean equipment(blender). 229.168 (c) (1) toxics stored.

22 Establishment is required to have at least one employee food manager certified and physically present during the hours of operation; will need to correct this by next inspection in order to avoid a 1st reinspection fee of $103.

25 Make sure to clean shelf holding clean kitchenware(scooper/lids); observed dirty to sight/touch. 229.165 (m) (1) (A)not clean.

9 Packaged sweet bread is required to have labels, showing where the product was made(name, physical address, and a list of ingredients)if within customer self-service area; if packaged items are kept away from the customer and behind the shelf, then labe


6 2015-09-14 19 Evidence of rodent droppings throughout facility; facility is using control measures to try and help with the problem. Will need to keep intensifying efforts to control the presence of rodents/rodent droppings.

22 Will need to make sure and provide documentation for the food managers certification course; owner believes the food manager's certification is current; if not current, then will need to make sure and take food managers certification class.


2 2015-09-14 19 Evidence of rodent droppings throughout facility; facility is using control measures to try and help with the problem. Will need to keep intensifying efforts to control the presence of rodents/rodent droppings.

22 Will need to make sure and provide documentation for the food managers certification course; owner believes the food manager's certification is current; if not current, then will need to make sure and take food managers certification class.


20 2015-04-06 10 Make sure to remove dented cans from shelf(evaporated milk); also make sure that sugar is in sound condition(some of the granulated sugar within the large container had a small bug in it); part of the sugar contaminated was condemned.

13 Make sure to annotate a date when the eckridge sausage package was broken open and also note a use by/discard by date. Sausage should not be kept longer than 7 days, as long as the temperature is 41 degrees F and below. Also sausage should not be kep

18 Large presence of gnats throughout facility; also one live german roach was seen; will need to use approved pest control measures to treat problem. 229.167 (p) (11) (C)insects/pests not minimized.

19 There was some evidence of rodent droppings behind reach in cooler holding sodas and on the side/behind of old oven in front area(across from bakery display case). Also evidence of of some in kitchen area behind prep table and reach in cooler; area wa

22 Make sure there is at least one employee that is food manager certified and physically present during hours of operation.

25 Will need to provide containers holding bulk item products to be in better repair(some sliding lids had cracks/other imperfections). 229.165 (d) (1) (B)free of breaks, cracks.


6 2015-04-06 10 Make sure to remove dented cans from shelf(evaporated milk); also make sure that sugar is in sound condition(some of the granulated sugar within the large container had a small bug in it); part of the sugar contaminated was condemned.

13 Make sure to annotate a date when the eckridge sausage package was broken open and also note a use by/discard by date. Sausage should not be kept longer than 7 days, as long as the temperature is 41 degrees F and below. Also sausage should not be kept

18 Large presence of gnats throughout facility; also one live german roach was seen; will need to use approved pest control measures to treat problem. 229.167 (p) (11) (C)insects/pests not minimized.

19 There was some evidence of rodent droppings behind reach in cooler holding sodas and on the side/behind of old oven in front area(across from bakery display case). Also evidence of of some in kitchen area behind prep table and reach in cooler; area was

22 Make sure there is at least one employee that is food manager certified and physically present during hours of operation.

25 Will need to provide containers holding bulk item products to be in better repair(some sliding lids had cracks/other imperfections). 229.165 (d) (1) (B)free of breaks, cracks.


24 2014-10-03 12 Condensation drip was observed on the outside bags of sweet bread within walk in cooler; all packages will need to be condemned due to contamination.

13 229.164 (o) (7) (A) consume by date (prepared); Make sure to provide a use by/discard/sell by date for all prepared, refrigerated, potentially hazardous foods kept at the facility for more than 24 hours(cooked spaghetti and other food items). Also mak

18 Facility is infested with roaches, ants, gnats, and other insects throughout entire building; informed management that they will need to close operations down until insects can be minimized through approved pest control measures. 229.167 (p) (11) (C)in

21 229.165 (r) (3) (D)no sanitization; Need to make sure that employees are following correct procedures for manual warewashing. Employee only washing and rinsing equipment, but no final sanitizer was observed; will need to sanitize all washed equipment/

22 Will need to make sure that at least one employee is food manager certified and physically present during each 12 hour shift.

25 229.165 (m) (1) (A)not clean; Make sure to rewash/sanitize equipment/pans/containers/other kitchenware that are not clean to sight and touch.

7 229.163 (h) (6) wash as needed; Make sure employees wash hands after changing tasks(going from washing wares to open food handling and doing other things that contaminate hands, like wiping pant legs/soiled towels).


7 2014-10-03 12 Condensation drip was observed on the outside bags of sweet bread within walk in cooler; all packages will need to be condemned due to contamination.

13 229.164 (o) (7) (A) consume by date (prepared); Make sure to provide a use by/discard/sell by date for all prepared, refrigerated, potentially hazardous foods kept at the facility for more than 24 hours(cooked spaghetti and other food items). Also make

18 Facility is infested with roaches, ants, gnats, and other insects throughout entire building; informed management that they will need to close operations down until insects can be minimized through approved pest control measures. 229.167 (p) (11) (C)in

21 229.165 (r) (3) (D)no sanitization; Need to make sure that employees are following correct procedures for manual warewashing. Employee only washing and rinsing equipment, but no final sanitizer was observed; will need to sanitize all washed equipment/k

22 Will need to make sure that at least one employee is food manager certified and physically present during each 12 hour shift.

25 229.165 (m) (1) (A)not clean; Make sure to rewash/sanitize equipment/pans/containers/other kitchenware that are not clean to sight and touch.

7 229.163 (h) (6) wash as needed; Make sure employees wash hands after changing tasks(going from washing wares to open food handling and doing other things that contaminate hands, like wiping pant legs/soiled towels).


9 2014-03-27 18 Many gnats throughout establishment

20 Keep all toxic items in their designated area and not where possible food preparation is done(metered insecticide). 229.168 (c) (1) toxics stored.

25 Will need to repair cracks/openings to preparation table; management informed me that they are in the process of replacing 229 .165 (d) (1) (A)smooth.


3 2014-03-27 18 Many gnats throughout establishment

20 Keep all toxic items in their designated area and not where possible food preparation is done(metered insecticide). 229.168 (c) (1) toxics stored.

25 Will need to repair cracks/openings to preparation table; management informed me that they are in the process of replacing 229 .165 (d) (1) (A)smooth.


30 2013-09-04 10 Many small beetles found in package of dough conditioner/few beetles seen in packaged flour/spider web observed in package of salt; items condemned.

12 229.164 (f) (2) (A) (iv) not covered; Will need to make sure and cover barbacoa within reach in freezer; food product exposed and observed a dead bug within same reach in freezer.

17 229.167 (e) (2) no soap; Provide soap/paper towels within restroom on south side of building(adjacent from the three reach in freezers).

18 Evidence of live roaches seen in old walk in cooler; will need to make sure and use approved pest control measures to minimize the presence of these pests. 229.167 (p) (11) (C)insects/pests not minimized.

19 Evidence of rodent droppins observed around/behind large oven and water heater area; will need to use approved pest control measures.

20 Do not store metered pesticide products on equipment and next to canned products; these toxic items need to be stored in their designated area at all times. 229.168 (c) (1) toxics stored.

22 Need to make sure that at least one employee is food manager certified at all times and is physically present; will need to get certified/register by 9/16/13.

25 229.165 (d) (1) (B)free of breaks, cracks; Will need to remove containers that are broken/bad repair; will also need to replace one reach in freezer that is in very bad repair(inner ceiling is torn and yellowish fabric is exposed).

25 229.165 (m) (1) (A)not clean; Ice chest used to hold tortillas was very dirty, with encrusted food debris inside; do not store dirty wax paper/towels on top of bakers pans.

9 Need to make sure and provide proper labels for tortillas in reach in cooler, since customer is able to grab product and pay for it(name of product, name/physical address of location where manufactured, and list of ingredients should be provide on label


10 2013-09-04 10 Many small beetles found in package of dough conditioner/few beetles seen in packaged flour/spider web observed in package of salt; items condemned.

12 229.164 (f) (2) (A) (iv) not covered; Will need to make sure and cover barbacoa within reach in freezer; food product exposed and observed a dead bug within same reach in freezer.

17 229.167 (e) (2) no soap; Provide soap/paper towels within restroom on south side of building(adjacent from the three reach in freezers).

18 Evidence of live roaches seen in old walk in cooler; will need to make sure and use approved pest control measures to minimize the presence of these pests. 229.167 (p) (11) (C)insects/pests not minimized.

19 Evidence of rodent droppins observed around/behind large oven and water heater area; will need to use approved pest control measures.

20 Do not store metered pesticide products on equipment and next to canned products; these toxic items need to be stored in their designated area at all times. 229.168 (c) (1) toxics stored.

22 Need to make sure that at least one employee is food manager certified at all times and is physically present; will need to get certified/register by 9/16/13.

25 229.165 (d) (1) (B)free of breaks, cracks; Will need to remove containers that are broken/bad repair; will also need to replace one reach in freezer that is in very bad repair(inner ceiling is torn and yellowish fabric is exposed).

25 229.165 (m) (1) (A)not clean; Ice chest used to hold tortillas was very dirty, with encrusted food debris inside; do not store dirty wax paper/towels on top of bakers pans.

9 Need to make sure and provide proper labels for tortillas in reach in cooler, since customer is able to grab product and pay for it(name of product, name/physical address of location where manufactured, and list of ingredients should be provide on label


17 2013-03-05 18 Ants observed behind large oven; gnats observed around 3 compartment sink; use approve pest control measures.

20 Do not store latex paint near/around single service items and do not store windex product next to kitchenware/equipment. 229.168 (c) (1) toxics stored.

25 Make sure to clean out microwave; clean crumbs/other debris off of the pans stored on shelves in middle of kitchen area. 229.165 (m) (1) (A)not clean.

8 Employees should only wash hands in the designated employee handwashing sink and not within the mopsink; Make sure to store corn husks in within a food storage area and not within room that is possibly used as a sleeing quarter.

9 Facility needs to make sure to label all packaged sweet breads, tortillas, and other items that are packaged in bags and are ready for customer self-service(Label all packaged items with name/address of facility, name of product, and a list of ingredien


5 2013-03-05 18 Ants observed behind large oven; gnats observed around 3 compartment sink; use approve pest control measures.

20 Do not store latex paint near/around single service items and do not store windex product next to kitchenware/equipment. 229.168 (c) (1) toxics stored.

25 Make sure to clean out microwave; clean crumbs/other debris off of the pans stored on shelves in middle of kitchen area. 229.165 (m) (1) (A)not clean.

8 Employees should only wash hands in the designated employee handwashing sink and not within the mopsink; Make sure to store corn husks in within a food storage area and not within room that is possibly used as a sleeing quarter.

9 Facility needs to make sure to label all packaged sweet breads, tortillas, and other items that are packaged in bags and are ready for customer self-service(Label all packaged items with name/address of facility, name of product, and a list of ingredien


10 2012-02-28 22 Need to renew the food mgr certification class.

25 Clean around the display cases.Seal any opened bags of food products.

9 Need to label the tortillas.


3 2012-02-28 22 Need to renew the food mgr certification class.

25 Clean around the display cases.Seal any opened bags of food products.

9 Need to label the tortillas.


7 2011-10-26 11 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 conta

25 Clean some of the equipment areas.


2 2011-10-26 11 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 conta

25 Clean some of the equipment areas.


11 2010-08-04 2 All potentially hazardous foods must be maintainrd at 41F or below.

21 229.165 (k) (14) (A)chlorine solution. ADJUST THE PROCEDURES USED TO WASH/RINSE/SANITIZE RHE DISHES/POTS/PANS.

24 229.165 (h) (2)thermometer available. Provide a thin probe thermometer. NEED THERMOMETERS IN ALL COOLING UNITS, NEED THERMOMETER FOR CHECKING FOOD TEMPERATURES.


3 2010-08-04 2 All potentially hazardous foods must be maintainrd at 41F or below.

21 229.165 (k) (14) (A)chlorine solution. ADJUST THE PROCEDURES USED TO WASH/RINSE/SANITIZE RHE DISHES/POTS/PANS.

24 229.165 (h) (2)thermometer available. Provide a thin probe thermometer. NEED THERMOMETERS IN ALL COOLING UNITS, NEED THERMOMETER FOR CHECKING FOOD TEMPERATURES.


3 2009-04-06 No observations found.
0 2009-04-06 No observations found.
11 2008-06-19 No observations found.
0 2008-06-19 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