LYDIA'S TACO HOUSE

536 W W WHITE RD S San Antonio, TX 78220

License ID # 1471

Inspections
Latest Demerits
29
11


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

Demerits Inspection Date Inspectors Notes
11 2019-01-23 21 At least 1 Certified Food Manager (CFM) must be present during all hours of operation. Register CFM certificates with City of San Antonio at DBSC located at 1901 S. Alamo, Monday through Friday between 7:45am- 4:30pm at a cost of $15.45 per ID. Only th

22 * 228.33(c) Food Handler Training criteria. *Renew CFH*

31 Provide hot running water to all hand sinks of at least 100 degrees F *Hot water cut off under sink at 3-compartment sink*

32 * 228.224(i) Equipment and utensils approved for food use. i.e. To go bags. Ensure to use food grade bags for food.

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

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. i.e. shelving above cold hold unit, and removing black residue from pipes under 3-compartment sink.

43 All lights must be shielded or shatterproof bulbs in kitchen.

45 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. i.e. paint chipping from walls and shelves in kitchen area

45 228.186(b) Cleaning, frequency and RESTRICTIONs. i.e. floors under equipment in kitchen, 3-compartment sink, and ice machine.

45 228.186(n) Maintaining premises, unnecessary items and litter. i.e. trash near dumpster and grass area.

45 Paint/seal all raw wood. i.e. ceiling where 3-compartment, mop sink and ice machine are located.


12 2018-08-13 10 * 228.113(1) Food-contact surfaces clean to sight and touch. *Observed black/brown residue inside ice machine. Clean ice machine*

14 Food employees shall wash hands with hot water, soap for at least 20 seconds, before engaging in food preparation or working with clean food contact equipment (i.e. cleaning tables, using the rest room, touching hair, handling soiled equipment etc), as

21 At least 1 Certified Food Manager (CFM) must be present during all hours of operation. Register CFM certificates with City of San Antonio at DBSC located at 1901 S. Alamo, Monday through Friday between 7:45am- 4:30pm at a cost of $15.45 per ID. Only th

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.

31 Provide hot running water to all hand sinks of at least 100 degrees F *Hot water cut off under sink at 3-compartment sink*

32 * 228.224(f)(2) Ice storage container criteria. In use utensils/wares dirty to sight/touch i.e. ice scoop must be stored properly and washed when need. Do not lay on top of ice bin.

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

39 Discontinue using broken/chipped wares i.e. containers holding bulk food items.

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.

45 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. i.e. paint chipping from walls and shelves in kitchen area

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. i.e. back storage room must be pest proof.

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. i.e. front cold hold unit.


12 2018-03-14 32 * 228.224(f)(2) Ice storage container criteria. ENSURE TO CLEAN AND SANITIZE INSIDE ICE MACHINE. OBSERVED BLACK RESIDUE

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.

37 Store food 6 inches off floor.

38 Thawing must occur by 1) in sink with continuously running cool water that can escape. Sink must also be cleaned and sanitized before and after use. 2) under refrigeration. 3) in microwave as part of cooking process. 4) Cook frozen.

39 Discontinue using bowls and plates as scoops need a handle. Store handle up and out of the food item.

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.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. i.e. back storage room must be pest proof.

45 All walls, floors, ceilings in food preparation area(s) must be smooth, durable and easily cleanable. i.e. paint chipping from walls and shelves.

46 Clean toilet as often as necessary to keep clean.

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. i.e. front cold hold unit


11 2017-12-12 18 Label all toxics removed from bulk containers with common name. OBSERVED RED LIQUID IN A SPRAY BOTTLE WITHOUT A COMMON NAME.

18 Provide a labeled first aid kit **must have a lid

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. refried beans in reach in cooler

32 Repair gaskets at reach in freezer.

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

39 Discontinue using broken/chipped wares i.e. lid to flour container

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. i.e. back storage room must be pest proof.

45 228.186(n) Maintaining premises, unnecessary items and litter.

45 All walls, floors, ceilings in food preparation area(s) must be smooth, durable and easily cleanable. i.e. paint chipping from walls and shelves.

45 Clean inside back reach in cooler. i.e. build up food debris.

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


19 2017-09-21 1 228.75(d)(1)(B) Cooked time/temperature control for safety (TCS) food shall be cooled within a total 6 hrs, from 135 F down to 41 F. CARNE GUISADA AND BEANS COOKED YESTERDAY WERE STORED COVERED IN THE REFRIGERATOR AT 57 F AND 66 F. THESE FOOD ITEMS WERE

10 228.113(1) Cleaning of equipment and utensils. Food contact surfaces clean to sight & touch. CLEAN THE ICE MACHINE

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

18 228.202 Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PROPER

18 228.203 Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single service and single use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; (2) locating the pois

2 228.75(f)(1)(B) Cold Hold (41 F or below). REACH IN REFIGERATOR IS NOT HOLDING FOOD ITEMS AT THE REQUIRED TEMPERATURE OF 41 F OR BELOW.

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. 13-112(a)(2) Sec. 13-112. - Food manag

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

26 228.80(c)(3) Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

27 228.75(e)(1) Cooling shall be accomplished in accordance with the time and temperature criteria specified under subsection (d) of this section by using one or more of the following methods based on the type of food being cooled: (A) placing the food in

28 228.75(g)(1) Date marking for prepared on site READY TO EAT (RTE) / Time/temperature for Safety (TCS) food. Refrigerated Ready TO EAT (RTE) Time/temperature for Safety (TCS) food prepared and held in a food establishment for more than 24 hrs shall be c

3 228.75(f)(1)(A) Hot hold 135 F or higher. FRIED POTATOES HELD AT 101 F

32 228.101(a) Materials used in the construction of utensils and food contact surface of equipment may not allow the migration of deleterious substances or impart color, odor, or taste to foods and under normal use conditions shall be: (1) safe; (2) durab

36 228.68(d)(2)(A) Cloths, in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under 228.111(n). STORE WET WIPING CLOTHS IN A SANITIZING SOLUTION AT THE PROPER CO

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers or wrappings. PROVIDE COVERS FOR FOOD ITEMS STORED IN THE REFRIGERATOR.

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

45 228.186(b)(1) Cleaning, frequency and RESTRICTIONS. The physical facilities shall be cleaned as often as necessary to keep them clean. CLEAN THE GREASE FROM THE FLOOR UNDER THE GRILL/STOVE.

45 228.186(b)(1) Cleaning, frequency and RESTRICTIONS. The physical facilities shall be cleaned as often as necessary to keep them clean. THOROUGHLY CLEAN FOOD AND DEBRIS FROM THE PREP AND WARE WASHING AREA.

47 228.248(11) Notify the customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method accepta


19 2017-04-10 10 228.113(1) Cleaning of equipment and utensils. Food contact surfaces clean to sight & touch. CLEAN THE ACCUMULATED FOOD DEBRIS FROM THE OPEN TOP REFRIGERATOR IN THE KITCHEN.

10 228.113(1) Cleaning of equipment and utensils. Food contact surfaces clean to sight & touch. CLEAN THE ICE MACHINE.

14 228.68(e)(1) Gloves, use limitation. If used, single use gloves shall be used for only one task such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur

2 228.75(f)(1)(B) Cold Hold (41 F or below). DICED SAUSAGE BEING HELD AT 45 F WAS STORED OVER ICE.

21 228.32(2) The Person in Charge (PIC) shall demonstrate knowledge by being a Certified Food Manager (CFM) who has shown proficiency of required information through passing a test that is part of an Accredited Program. PROVIDE A RECEIPT INDICATING THAT T

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

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

28 228.75(g)(1) Date marking for prepared on site READY TO EAT (RTE) / Time/temperature for Safety (TCS) food. Refrigerated Ready TO EAT (RTE) Time/temperature for Safety (TCS) food prepared and held in a food establishment for more than 24 hrs shall be c

3 228.75(f)(1)(A) Hot hold 135 F or higher. FRIED POTATOES BEING HELD AT 94 F, WERE RE-HEATED TO 165 F AND HELD HOT ON THE STEAM TABLE.

31 228.149(a)(2) A hand washing facility may not be used for purposes other than handwashing. DO NOT USE THE HAND WASHING SINK TO DUMP LIQUIDS.

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 SOAP FOR THE HAD WASHING SINK BEHIND THE CASHIER.

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 LIVE ROACHES IN THE KITCHEN. THE LAST PROF

37 228.70(e) Preventing contamination from other sources, miscellaneous sources of contamination. CLEAN THE DEBRIS FROM THE SHELF ABOVE THE OPEN TOP REFRIGERATOR.

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE ACCUMULATED GEASE FROM THE EXHAUST VENT AND FILTERS.

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE WALLS IN THE KITCHEN.

43 228.186(d)(1) Intake and exhaust air ducts shall be cleaned and filters changed so that they are not a source of contamination by dust, dirt and other materials. CLEAN THE VENT IN THE KITCHEN.

45 228.186(b)(1) Cleaning, frequency and RESTRICTIONS. The physical facilities shall be cleaned as often as necessary to keep them clean. CLEAN THE ACCUMULATED GREASE AND FLOUR/MASA FROM THE KITCHEN WALLS, FLOORS AND SHELVES.

47 228.175(e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees.

47 228.248(11) Notify the customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method accepta


13 2016-10-31 10 228.113(1) Cleaning of equipment and utensils. Food contact surfaces clean to sight & touch. CLEAN FOOD STORAGE CONTAINERS AND LIDS

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

2 228.75(f)(1)(B) Cold Hold (41 F or below). Sliced tomatoes and lettuce at 43 F

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

29 228.108(b) Food temperature measuring devices. Food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Subchapter C of this chapter (relating to f

29 228.108(e) Sanitizing solutions, testing devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PROVIDE SANITIZER TEST STRIPS FOR THE THREE COMPARTMENT WARE WASHING SANITIZER.

3 228.75(f)(1)(A) Hot hold 135 F or higher. Beans at 119 F

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 AT THE FRONT COUNTER

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 LIVE ROACHES IN THE KITCHEN, RECOMMEND CON

38 228.75(c)(2) Completely submerged under running water: (A) at a water temperature of 70 F or below; (B) with sufficient velocity to agitate and float off loose particles in an overflow; (C) for a period of time that does not allow thawed portions of re

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE GREASE FROM THE EXHAUST HOOD AND FILTERS

43 228.174(a)(1) Light bulbs shall be shielded, coated or otherwise shatter resistant. PROVIDE SHIELDS FOR THE LIGHTS IN THE KITCHEN OVER THE STOVE AREA


16 2016-06-29 15 * 228.65(a)(5)(B) Written procedures maintained for bare hand contact.Food employees not serving a highly susceptible population may contact exposed, ready to eat food with their bare hands if: the permit holder has obtained approval from regulatory au

2 * 228.75(f)(1)(B) Cold Hold (41?F/45?F or below). Sliced tomatoes at 50 F

2 * 228.75(f)(1)(B) Cold Hold (41?F/45?F or below). Whole shell eggs must be at 45 F or below

26 * 228.80(c) Consumer Advisory--Reminder specifications.Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

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

29 * 228.108(e) Sanitizing solutions, testing devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

3 * 228.75(f)(1)(A) Hot Hold (135?F or higher). Carne asada at 93 F, fried potaotes at 85 F.

30 * 228.247 Not having a current/Valid Permit. Posted permit expired 05/2016

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

36 228.68(d)(5) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination.

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

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 reach in refrigerator doors

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Repair the ceiling

45 228.212 Other personal care items; storage. Except as specified in 228.209(b) and 228.211 of this title, employees shall store their personal care items in facilities as specified under 228.186(j)(2) of this title.

47 228.175(e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees.

47 Wood covering the window behind the cashier must be sealed/painted to be non-absorbent


8 2016-02-08 12 Protect food contact items from contamination by storing items in packages, covered containers, or wrappings. Protect items from hand washing sink splahes

17 Supply each handwash station with individual disposable paper towels.

17 Supply every handwashing sink with soap.

20 Use only food establishment approved chemicals, use licensed pest control company.

25 Clean food storage containers

25 Clean the ice machine

25 Clean the reach in cooler

26 Disclosure shall include a food note that states warning of increased of food borne illness.


9 2015-11-04 12 Protect food from contamination by storing food in packages, covered containers, or wrappings.

18 Indications of roaches observed in the establishment. Owner has a professional pest control treatment scheduled for this weekend.

2 Reach in refrigerator air temperature is not at the proper temperature for cold holding. Food items will be stored on ice

24 Provide thermometer for the reach in cooler

25 Clean the ice chest where the ice scoop is stored

25 Clean the reach in cooler at the front counter and repair the drain line

25 Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent

25 Use utensil with handles to dispense food items

3 Hot food items must be held at 135 degrees F or hotter. Fried potaotes at 97 degrees F.


3 2015-08-17 17 Supply each handwash station with individual disposable paper towels.

2 Open top refrigerator at 50 degrees. Food items were placed on ice.

25 Food storage containers must be in good repair. Replace the broekn chip container and lard container.


9 2015-05-18 1 Potentially Hazardous Foods (PHF) must be cooled a total of 6 hrs from 135 F to 41 F or less as specified.

1 Potentially Hazardous Foods (PHF) must be cooled from 135 F to 70 F within 2 hrs. According to an employee the container of rice sitting on a chest freezer was being cooled brfore being placed in the refrigerator.

1 Potentially Hazardous Foods (PHF) must be cooled within 4hrs to 41 F or less.

13 Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) held for more then 24 hrs. Shall have a CONSUME-BY DATE. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.

18 Observed a roach crawling on the prep table. Eliminate the presence of insects by using any approved means. Clean the dead roaches from under the three compartment ware washing sink.

2 Potentially Hazardous Foods (PHF) stored in the open top reach in cooler were at 50 degrees F. The foods stored for longer than 4 hours were discarded.

25 Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent. Observed broken flour/masa container with flour/masa spilling on the floor and broken fried potato and chip containers.

25 Store foods including tortilla masa in food grade bags.

8 Observed the hand washing sink being used for washing the sugar containers and spatula. The hand washing sink is to be used for HANDWASHING ONLY.


3 2015-01-12 1 PHF must be cooled from 135?F to 70?F within 2 hrs. PHF must be cooled within 4 hrs to a temperature of 41?F or less. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.

23 229.166 (k) (1) (B) approved sewage disposal. Ice machine drain line cannot discharge into the sanitizing compartment of the three compartment ware washing sink.

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.


6 2013-10-07 20 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside ice machine, food shelves/counters.


2 2013-10-07 20 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside ice machine, food shelves/counters.


22 2013-04-11 11 229.164 (e) (1) (D) (ii)Bare hand 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 pro

12 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store raw eggs on shelf in cooler under all foods to prevent cross contamination.

12 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.

13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 day

17 229.167 (e) (2) no soap. Supply kitchen handwashing sink with soap.

19 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means

8 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.


7 2013-04-11 11 229.164 (e) (1) (D) (ii)Bare hand 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 pro

12 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store raw eggs on shelf in cooler under all foods to prevent cross contamination.

12 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.

13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days

17 229.167 (e) (2) no soap. Supply kitchen handwashing sink with soap.

19 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means

8 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.


55 2012-01-19 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135F to 70F degrees within 2 hrs. ** Observed carne guisada in a 5 gallon container at 120F. Claim food item was just place there from the oven.**

10 229.164 (a) - Honestly presented. ** Observed Raw pork with no coverings in freezer.**

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

12 229.164 (f) (2) (A) (ii) (II) meat arrangement. **Raw beef above chopped lettuce in water.** ** Hamburger patties stored on dirty equipment with food debris in cooler.**

13 229.164 (o) (7) (A) consume by date (prepared). **Observed numerous prepared foods over 24 hours with no date/marking system.**

14 229.166 (c) (3) hot water sufficient. ** No hot water in the front HWS**.

16 The water does not flow long enough to become hot. ** Handwashing sink in front has no hot water.**

21 229.165 (k) (14) (C) quat solution. 229.165 (k) (14) (D)other solution. ** Laundry detergent used to wash and sanitize the dishware.**

22 Owner's FOOD MANAGER'S CERTIFICATION has EXIPRED, no employee on site with a current FOOD MANAGER'S CERTIFICATION.**

24 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. ** Coolers and freezers without internal thermometer.**

25 229.165 (m) (1) (A)not clean. ** Dishware drying rack has grease and food debris that is contaminating the dishware.**

25 229.165 (m) (1) (A)not clean. Knives stored against the wall between 2X4 with knives contaminated by old food debris.

27 Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.

7 Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, _Equipment, dirty linens (specify activity that caused contamination of hands).

8 229.166 (i) (1) (B) HWS improper use. 229.167 (p) (5) use of wrong sinks. ** Observed hand wash and mop sink being used to store dishes, soiled rags and utensils**

9 229.164 (r) (1) (B) (iv) manufacturer info. **Observed raw beef, chicken, pork and prepared foods in freezers and coolers with no manufacturers information.**


16 2012-01-19 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135F to 70F degrees within 2 hrs. ** Observed carne guisada in a 5 gallon container at 120F. Claim food item was just place there from the oven.**

10 229.164 (a) - Honestly presented. ** Observed Raw pork with no coverings in freezer.**

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

12 229.164 (f) (2) (A) (ii) (II) meat arrangement. **Raw beef above chopped lettuce in water.** ** Hamburger patties stored on dirty equipment with food debris in cooler.**

13 229.164 (o) (7) (A) consume by date (prepared). **Observed numerous prepared foods over 24 hours with no date/marking system.**

14 229.166 (c) (3) hot water sufficient. ** No hot water in the front HWS**.

16 The water does not flow long enough to become hot. ** Handwashing sink in front has no hot water.**

21 229.165 (k) (14) (C) quat solution. 229.165 (k) (14) (D)other solution. ** Laundry detergent used to wash and sanitize the dishware.**

22 Owner's FOOD MANAGER'S CERTIFICATION has EXIPRED, no employee on site with a current FOOD MANAGER'S CERTIFICATION.**

24 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. ** Coolers and freezers without internal thermometer.**

25 229.165 (m) (1) (A)not clean. ** Dishware drying rack has grease and food debris that is contaminating the dishware.**

25 229.165 (m) (1) (A)not clean. Knives stored against the wall between 2X4 with knives contaminated by old food debris.

27 Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.

7 Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, _Equipment, dirty linens (specify activity that caused contamination of hands).

8 229.166 (i) (1) (B) HWS improper use. 229.167 (p) (5) use of wrong sinks. ** Observed hand wash and mop sink being used to store dishes, soiled rags and utensils**

9 229.164 (r) (1) (B) (iv) manufacturer info. **Observed raw beef, chicken, pork and prepared foods in freezers and coolers with no manufacturers information.**


6 2011-08-26 20 229.168 (i) (1) (A) employee medicine....keep seperate from foods...

21 229.165 (k) (14) (A)chlorine solution....wash(with soapy water), rinse(with clear plain water), then sanitize with bleach water (50ppm to 100ppm chlorine)....


2 2011-08-26 20 229.168 (i) (1) (A) employee medicine....keep seperate from foods...

21 229.165 (k) (14) (A)chlorine solution....wash(with soapy water), rinse(with clear plain water), then sanitize with bleach water (50ppm to 100ppm chlorine)....


10 2011-04-07 22 Please renew expired Food Manager's Certification....handout given...

25 229.165 (m) (1) (A)not clean....please clean the venthood baffles as they are too greasy....

8 229.163 (n) (2) (A) closed beverage container....use a container with lid and straw...


3 2011-04-07 22 Please renew expired Food Manager's Certification....handout given...

25 229.165 (m) (1) (A)not clean....please clean the venthood baffles as they are too greasy....

8 229.163 (n) (2) (A) closed beverage container....use a container with lid and straw...


16 2010-06-09 11 Food employees not utilizing at least two barriers when handling ready to eat food. Prior to handling ready to eat food employees must perform a double hand wash followed by: using utensils to handle ready to eat food, handling ready to eat food with

2 A container of cut potatoes and a container of cut onions were being stored on top of small freezer; these items were 80 degrees F. Manager on duty stated that these items had been cut less than an hour ago and that potatoes were being fried and served

20 Observed rubbing alcohol and over the counter medicine being stored above clean plates. Do not store toxic items above food, equipment, utensils, linens, and single-service and single-use articles.

7 Food employees were not washing hands between handling raw foods and handling clean utensils. Employees must wash their hands whenever they change from one task to another such as immediately before engaging in food preparation, working with exposed foo


4 2010-06-09 11 Food employees not utilizing at least two barriers when handling ready to eat food. Prior to handling ready to eat food employees must perform a double hand wash followed by: using utensils to handle ready to eat food, handling ready to eat food with d

2 A container of cut potatoes and a container of cut onions were being stored on top of small freezer; these items were 80 degrees F. Manager on duty stated that these items had been cut less than an hour ago and that potatoes were being fried and served

20 Observed rubbing alcohol and over the counter medicine being stored above clean plates. Do not store toxic items above food, equipment, utensils, linens, and single-service and single-use articles.

7 Food employees were not washing hands between handling raw foods and handling clean utensils. Employees must wash their hands whenever they change from one task to another such as immediately before engaging in food preparation, working with exposed foo


16 2009-05-27 No observations found.
0 2009-05-27 No observations found.
14 2008-12-09 No observations found.
0 2008-12-09 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