AZTECA MEAT & PRODUCE SUPERMARKET & ENTERPRISES

2820 Nogalitos St San Antonio, TX 78225

License ID # 9104

Inspections
Latest Demerits
24
4


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

Demerits Inspection Date Inspectors Notes
4 2017-03-20 21 * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information thr

22 * 228.33(c) Food Handler Training criteria. All employees that openly handle food must be food handler certified.

42 228.104(i) Ventilation hood systems, filters. Observed an excess amount of grease and debris on vent hoods, ensure vent hoods are free of grease and debris and are cleaned regularly.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of dust on the walls and debris on the floor of the establishment. Ensure walls are kept free


25 2015-12-09 12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.

13 Refrigerated, ready-to-eat food date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.

21 Improper manual ware wash, no sanitizer present. Ensure sink is set up properly to include wash(water with soap), Rinse(water only), and Sanitize (Water with Bleach at 50-100ppm).

22 Ensure registering and successfully completing a Food Manager Certification course

24 Ensure thermometers in cold hold units are readily accessible and visible.

7 Employees changing task without proper handwashing. Ensure Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.

8 Employee found drinking from an open cup while in the food service line. Employees must not eat, chew, drink from an open cup while in the food service line. Observed bag of dough in handsink. Use this sink is for handwashing only.


7 2015-12-09 12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.

13 Refrigerated, ready-to-eat food date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.

21 Improper manual ware wash, no sanitizer present. Ensure sink is set up properly to include wash(water with soap), Rinse(water only), and Sanitize (Water with Bleach at 50-100ppm).

22 Ensure registering and successfully completing a Food Manager Certification course

24 Ensure thermometers in cold hold units are readily accessible and visible.

7 Employees changing task without proper handwashing. Ensure Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.

8 Employee found drinking from an open cup while in the food service line. Employees must not eat, chew, drink from an open cup while in the food service line. Observed bag of dough in handsink. Use this sink is for handwashing only.


13 2015-07-27 12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.

21 Observed employee washing dishes with no sanitizer cycle.

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Ensure registering and successfully completing a Food Manager Certification course

27 Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.


4 2015-07-27 12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.

21 Observed employee washing dishes with no sanitizer cycle.

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Ensure registering and successfully completing a Food Manager Certification course

27 Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.


17 2015-03-10 12

13

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course

25 Dishes on clean rack had food debris still present.

27 Most recent graded inspection report must be posted in customer view.


5 2015-03-10 12

13

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course

25 Dishes on clean rack had food debris still present.

27 Most recent graded inspection report must be posted in customer view.


21 2014-10-30 13 Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.

14 Ladies rest room hand sink has no hot water. Provide that faucet is in good repair and allows for hot water to flow.

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Provide that designated employees are registered and successfully completing a Food Manager Certification course. A ce

24 Provide that all cold-hold units have thermometers.

25 Strainers with damaged sharp parts and Cutting boards stored on floor. Discard and or replace unsafe equipment. Sanitize all food contact surfaces.

8 Employee found drinking from an bottled water while in the food service line. Employees must drink from clean closed beverage straw with lid containers with cleans hands and away from food prep areas.


6 2014-10-30 13 Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.

14 Ladies rest room hand sink has no hot water. Provide that faucet is in good repair and allows for hot water to flow.

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Provide that designated employees are registered and successfully completing a Food Manager Certification course. A cer

24 Provide that all cold-hold units have thermometers.

25 Strainers with damaged sharp parts and Cutting boards stored on floor. Discard and or replace unsafe equipment. Sanitize all food contact surfaces.

8 Employee found drinking from an bottled water while in the food service line. Employees must drink from clean closed beverage straw with lid containers with cleans hands and away from food prep areas.


28 2013-05-23 12 Observed bowels of cut onion, pico de gallo and chorizo with egg in small bowels piled on top of each other with no cover. Protect food from contamination by storing food in packages, covered containers, or wrappings.

13 Observed smached beans made the day before with not date label. The food in the refrigerator had just been stored for tomorrow with no date label. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for mo

18 Observed ants in the kitchen. Eliminate the presence of insects by using any approved means.

21 Observed the three compartment sink not set up correctly. No sanitizing Use 3 compartment sink for proper manual ware washing, wash, rinse and sanitize.

22 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; a

25 Observed cutting board for lemons needing to be replaced. Observed plates with chips on the rim. Observed the can opener with food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.

8 Observed food debri and dish towels in the hand washing station. Use this sink is for hand washing only.

9 Observed rice, sugar, salt, etc all out of the original package in containers with out labels. Label information shall include the common name of the food or an adequately descriptive identity statement.


8 2013-05-23 12 Observed bowels of cut onion, pico de gallo and chorizo with egg in small bowels piled on top of each other with no cover. Protect food from contamination by storing food in packages, covered containers, or wrappings.

13 Observed smached beans made the day before with not date label. The food in the refrigerator had just been stored for tomorrow with no date label. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for mor

18 Observed ants in the kitchen. Eliminate the presence of insects by using any approved means.

21 Observed the three compartment sink not set up correctly. No sanitizing Use 3 compartment sink for proper manual ware washing, wash, rinse and sanitize.

22 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; an

25 Observed cutting board for lemons needing to be replaced. Observed plates with chips on the rim. Observed the can opener with food debris. Clean and sanitize all equipment to be used for food storage, prep, or service.

8 Observed food debri and dish towels in the hand washing station. Use this sink is for hand washing only.

9 Observed rice, sugar, salt, etc all out of the original package in containers with out labels. Label information shall include the common name of the food or an adequately descriptive identity statement.


11 2012-11-01 23 Water leaking from plumbing at 3 compartment sink. Investigate and correct.

25 229.165 (d) (1) (B)free of breaks, cracks. Wooden spoons do not meet requirements of sound condition due to splintering.

3 229.164 (o) (6) (A) PHF>135. PHF must be maintained at 135°F or above which when properly reheated and/or cooked.


3 2012-11-01 23 Water leaking from plumbing at 3 compartment sink. Investigate and correct.

25 229.165 (d) (1) (B)free of breaks, cracks. Wooden spoons do not meet requirements of sound condition due to splintering.

3 229.164 (o) (6) (A) PHF>135. PHF must be maintained at 135°F or above which when properly reheated and/or cooked.


8 2012-06-22 2 EGGS WERE DISCARDED DUE TO IMPROPER TEMPERATURE HOLDING. PLACE EGGS IN RIC OR OVER ICE IN CONJUCTION WITH TIME AS CONTROL. DO NOT LEAVE EGGS OUT AT ROOM TEMPERATURE. EGGS MUST BE KEPT AT 45F OR BELOW.

25 ALL DISHWARE, METAL OR PLASTIC CONTAINERS MUST BE CLEAN AND SANITIZED PRIOR TO USE AND IN GOOD CONDITION. PLACE ITEMS NOT USED IN PLASTIC CONTAINERS WITH LIDS TO AVOID CONTAMINATION.


2 2012-06-22 2 EGGS WERE DISCARDED DUE TO IMPROPER TEMPERATURE HOLDING. PLACE EGGS IN RIC OR OVER ICE IN CONJUCTION WITH TIME AS CONTROL. DO NOT LEAVE EGGS OUT AT ROOM TEMPERATURE. EGGS MUST BE KEPT AT 45F OR BELOW.

25 ALL DISHWARE, METAL OR PLASTIC CONTAINERS MUST BE CLEAN AND SANITIZED PRIOR TO USE AND IN GOOD CONDITION. PLACE ITEMS NOT USED IN PLASTIC CONTAINERS WITH LIDS TO AVOID CONTAMINATION.


30 2011-12-06 11 229.164 (e) (1) (D) (ii) (I)doc. double wash.

11 Establishment and food handlers must adopt proper regulations regarind Ready to Eat foods. At time of inspection establishment has no RTE standards set in place such as (RTE docuements, hand sanitizer, gloves, tools). Establishment has 10 days to imple

12 Ensure proper separation of raw eggs and raw meat in the RIC.

13 229.164 (o) (7) (A) consume by date (prepared).

2 Potentially hazardous foods not at proper temperature. All potentially hazardous foods such as Eggs and Chrizo must be kept at 41F or below or 135F or above.

20 Sanitizing solution not at proper concentration (water, soap, and chlorine). Ensure if using chlorine and water mixture to use proper concentration of 50-100ppm.

22 No Food Handler on site at time of inspection has Food Manager Certification. Course must be paid within 10 days. Provide reciept.

23 Handsink has a slow drain; Observed under 3 compartment sink large plastic tray with waste water. Remove waste water and investigate location of leak. Follow up in 10 days

7 229.163 (f) (2) (C) drying hands.Observed food handler use apron to dry their hands. Re-train staff that drying of hands must be done with a disposable towel or alternative.


9 2011-12-06 11 229.164 (e) (1) (D) (ii) (I)doc. double wash.

11 Establishment and food handlers must adopt proper regulations regarind Ready to Eat foods. At time of inspection establishment has no RTE standards set in place such as (RTE docuements, hand sanitizer, gloves, tools). Establishment has 10 days to imple

12 Ensure proper separation of raw eggs and raw meat in the RIC.

13 229.164 (o) (7) (A) consume by date (prepared).

2 Potentially hazardous foods not at proper temperature. All potentially hazardous foods such as Eggs and Chrizo must be kept at 41F or below or 135F or above.

20 Sanitizing solution not at proper concentration (water, soap, and chlorine). Ensure if using chlorine and water mixture to use proper concentration of 50-100ppm.

22 No Food Handler on site at time of inspection has Food Manager Certification. Course must be paid within 10 days. Provide reciept.

23 Handsink has a slow drain; Observed under 3 compartment sink large plastic tray with waste water. Remove waste water and investigate location of leak. Follow up in 10 days

7 229.163 (f) (2) (C) drying hands.Observed food handler use apron to dry their hands. Re-train staff that drying of hands must be done with a disposable towel or alternative.


0 2011-04-07 No observations found.
28 2010-05-13 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

12 Raw chicken stored with raw beef in same container in refrigerator and flies were crawling on meat. Discarded meats due to cross contamination.

13 Refrigerated, PHF not properly marked with a use by date.

18 At time of inspection observed numerous flies in kitchen and prep area crawling on food.

22 At time of inspection no Certified Food Manager on site. Ensure a CFM is present at times establishment is in operation.

24 No visible thermometer in reach in cooler.

25 Ensure microwave is clean to sight and touch and discontinue using wood utensils;utensils are not approved due to splinters observed on handle and unable to properly clean and sanitize.

8 Observe an employee wash hands in 3 compartment sink. Retrain all employees to wash hands in proper handsink. Post signs at sinks stating proper duty.


8 2010-05-13 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

12 Raw chicken stored with raw beef in same container in refrigerator and flies were crawling on meat. Discarded meats due to cross contamination.

13 Refrigerated, PHF not properly marked with a use by date.

18 At time of inspection observed numerous flies in kitchen and prep area crawling on food.

22 At time of inspection no Certified Food Manager on site. Ensure a CFM is present at times establishment is in operation.

24 No visible thermometer in reach in cooler.

25 Ensure microwave is clean to sight and touch and discontinue using wood utensils;utensils are not approved due to splinters observed on handle and unable to properly clean and sanitize.

8 Observe an employee wash hands in 3 compartment sink. Retrain all employees to wash hands in proper handsink. Post signs at sinks stating proper duty.


23 2009-01-20 No observations found.
0 2009-01-20 No observations found.
13 2008-06-26 No observations found.
0 2008-06-26 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