TACO JALISCO

8099 CULEBRA RD San Antonio, TX 78251

License ID # 1791

Inspections
Latest Demerits
42
4


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

Demerits Inspection Date Inspectors Notes
4 2019-01-23 31 * 228.175(c) Hand drying provision..Need paper towels in the men's restroom.(corrected)

32 Need to replace any broken or chipped plates or bowls.

34 228.174(e)(1) Outer openings, protected.Need to weatherstrip the new exit door in back.

45 Need to clean some of the ceiling air vent covers. Need to clean some of the floor areas under and behind the equipment.


5 2018-10-22 10 Do not use strofoam cups to dispense foods.

32 Need to replace the broken container used for the eggs that are already broken.

37 keep foods covered in the walk-in cooler.

43 Need to shield some of the lights and clean the plastic cover on some of them.

45 Need to install some missing ventahood filters.


17 2018-08-18 14 * 228.38(b)(2) Cleaning procedure--steps.

14 * 228.38(d) When to wash.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods.

15 OBSERVED HARE HAND CONTACT WITH FOODS READY TO EAT. EXPLAINED PROCEDURES AND ESTABLISHMENT CORRECTED ON SITE.

18 * 228.206(a) Sanitizers, criteria.

18 OBSERVED: SANITIZING BUCKET HAS TOO MUCH SANITIZER SOLUTION. ESTABLISHMENT CHANGED OUT BUCKETS AND CORRECTED ON SITE.

27 * 228.75(e)(1) Cooling method, criteria.

27 EXPLAINED PROPER COOLING METHODS FOR COOLING FOODS. ESTABLISHMENT CORRECTED ON SITE.

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

31 OBSERVED: EMPLOYEE ABOUT TO WASH HANDS IN 3 COMPARTMENT SINK. ALSO HAND SINK IN LOBBY AREA WAS USED FOR DUMPING DRINKS ETC. CORRECTED ON SITE. ESTABLISHMENT IS USING HAND SANITIZER FOR WATRESSES IN WAIT STAFF AREA.

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

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination.

37 COVER ALL FOODS WHEN STORED IN REFRIGERATION UNITS AND IN DRY STORAGE. ALSO USE ONLY LADELS AND SCOOPS WITH HANDLES. (NO BOWLS)

45 (1) REPLACE DOOR SEALS FOR FRON DOOR, MUST BE TIGHTLY SEALED. (2) RESTROOM DOOR MUST BE SELF CLOSING. (3) CEILING TILES IN MEN'S RESTROOMS MUST BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE. (4) CLEAN INSIDE ALL REFRIGERATION UNITS (SHELVES).

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.

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

45 228.186(b) Cleaning, frequency and RESTRICTIONs..


10 2018-02-27 14 * 228.38(d) When to wash. Observed staff not wash hands before donning new gloves

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observed make tacos without gloves no variance.

18 * 228.102 Materials used for single service/use safe. Observed trash bags used for food storage. * 228.204(a)(1) Approved Poisonous/toxic materials or chemicals. Observed household pest control in establishment

2

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. Unit not holding temperature

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Prepared temperature control for safety 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 count

29 * 228.106(l)(4) Temperature measuring devices shall be designed to be easily readable. Observed not thermometer in reach-in cooler

31 * 228.175(b) Hand washing cleanser, availability. Provide soap at HWS. * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed a plunger in HWS. * 228.146(b)(1) Ha

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed foods stored near cleaning products for cooling


8 2017-10-23 1 * 228.75(d)(1)(A) Cooling -- within 2 hours, 135-70°F. * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F. Ensure food is cooled properly: After properly cooked reduce temperature from 135 degrees F to 70 degrees F within 2 hours. An additional 4 ho

18 * 228.102 Materials used for single service/use safe. Discontinue use of non-food grade bags

2

27 * 228.75(e)(1) Cooling method, criteria. Must use shallow pans for cooling.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. 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). All perso

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.Observed broken tiles in kitchen area

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw chicken above chopped veggies


6 2017-06-26 18 Chlorine sanitizer too strong at sanitizing station. Sanitizing solution must be within 50-100 ppm. * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria.

18 Observed food (masa) in non food grade plastic bags. * 228.205 Chemical container not used for food.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Expiration, use by or consume by date label must be present on prepared food stored in the cooler for more than 24hrs.

29 * 228.108(e) Sanitizing solutions, testing devices.

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.

9 Bacon, eggs not stored properly in the reach in cooler. Ensure all animal products are stored separately from cooked, or other raw animal products.


4 2017-03-28 18 Observed trash bags used to store foods. The use of plastic trash bags for food storage or cooking is not recommended. Ensure to use food grade plastic material.

28 Observed cooked foods with preparation date only.* 228.75(g)(1) Date marking prepare on site RTE/ TCS food. All TCS foods held in RIC for more than 24hrs must have a consume by, use by or discard date labeled no more than 7 days.

3 Observed carnitas and chrizo in prep area not undergoing any temperature control.* 228.75(f)(1)(A) Hot Hold (135°F or higher). Beef carnitas and chrizo not undergoing any temperature control. All TCS foods must be under temperature control or 41F or 13

35 Observed screw top water bottles as personal drinks. All personal drinks must have a spill proof lid and a straw. 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.


3 2016-10-03 15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observed food handlers using bare hands to handle tortillas and shredded cheese. Establishment does not have authorization to use bare hands to handle ready to eat foods. Food handlers must uti

18 * 228.204(b)(2)(B) Poisonous/toxic materials or chemicals applied properly. Oberved spray pest control labeled for Household Use Only in establishment. All pest control products must be applied by licensed pest control company or technician and ensure

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw chicken, beef and pork not stored correctly in refrigerator.


8 2016-06-07 1 Pan of chicken, cooked yesterday, inside WIC at 47F Degrees. Food must be properly cooled to 41F Degrees within 6 hours.

2 Cheese inside RIC, 47F Degrees. All cold food must be kept at 41F Degrees or colder.

20 Repair leak under HWS.

24 All food containers must be properly labeled with name/generic name of food product.

29 All coolers with PHF food, must have thermometers.

31 Do not store or place items inside of HWS.

35 All personal drinks must have lids and straws, and do not place on prep-table.

47 Current inspection report must always be visible to general public.


5 2016-02-03 12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef over cooked food inside of cooler.

17 229.167 (e) (3) (A) no towels. All HWS's must have papertowels. HWS at drink station, papertowel dispensor empty.

22 Establishment must always have at least one person on duty with a Food Manager Certification.

24 229.165 (h) (2)thermometer available. All coolers with PHF food, must have thermometers inside.

25 229.165 (d) (1) (A)smooth. All dishs used by establishment must be smooth, non-absorbant, and easily cleanable. Establishment is using pots made out of rock, to serve food to customers.


7 2015-10-06 12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over raw beef, both items were uncovered.

25 229.165 (b) (1) (A)non absorbent. Observed establishment using bowls that are not non-absorbant. All items used by establishment must be smooth, non-absorbant, and easily cleanable.


2 2015-10-06 12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over raw beef, both items were uncovered.

25 229.165 (b) (1) (A)non absorbent. Observed establishment using bowls that are not non-absorbant. All items used by establishment must be smooth, non-absorbant, and easily cleanable.


32 2015-08-03 1 229.164 (o) (4) (A) (ii) - <6 Hours. Beef inside WIC at 95F Degrees, after 3 hours of cooling. Beef was reheated. When cooling food, food must be cooled to at least 70F Degrees in first 2 hours.

11 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is using bare hand contact, and has no paperwork.

12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef over cooked rice inside of WIC. Both items were uncovered.

13 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, must be properly date labeled with time and date food was prepared.

2 229.164 (o) (6) (B) (ii). Chicken soup inside WIC, over 24hrs, 56F Degrees. Cold food must be kept at 41F Degrees or colder.

20 229.168 (a) toxics not labeled. All cleaners must be properly labeled with name of product.

27 Ch 13, Art II, section 13-26 Display permit. Do not block inspection report, report must always be visible to general public.

8 229.163 (n) (2) (A) closed beverage container. All personal drinks in kitchen area, must have a lid and straw.


8 2015-08-03 1 229.164 (o) (4) (A) (ii) - <6 Hours. Beef inside WIC at 95F Degrees, after 3 hours of cooling. Beef was reheated. When cooling food, food must be cooled to at least 70F Degrees in first 2 hours.

11 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is using bare hand contact, and has no paperwork.

12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef over cooked rice inside of WIC. Both items were uncovered.

13 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, must be properly date labeled with time and date food was prepared.

2 229.164 (o) (6) (B) (ii). Chicken soup inside WIC, over 24hrs, 56F Degrees. Cold food must be kept at 41F Degrees or colder.

20 229.168 (a) toxics not labeled. All cleaners must be properly labeled with name of product.

27 Ch 13, Art II, section 13-26 Display permit. Do not block inspection report, report must always be visible to general public.

8 229.163 (n) (2) (A) closed beverage container. All personal drinks in kitchen area, must have a lid and straw.


12 2015-03-19 1 229.164 (o) (4) (A) (ii) - <6 Hours. Observed thick pan of meat sitting inside of WIC, 56F Degrees. Cooler is properly working, all other items inside of WIC, were at proper temp. Insure food is cooled properly prior to placing inside of WIC.

27 Ch 13, Art II, section 13-26 Display permit. Do not place items directly infront of inspection report. Report must be visible to general public at all times.

8 229.166 (i) (1) (B) HWS improper use. Do not store items inside of HWS.


3 2015-03-19 1 229.164 (o) (4) (A) (ii) - <6 Hours. Observed thick pan of meat sitting inside of WIC, 56F Degrees. Cooler is properly working, all other items inside of WIC, were at proper temp. Insure food is cooled properly prior to placing inside of WIC.

27 Ch 13, Art II, section 13-26 Display permit. Do not place items directly infront of inspection report. Report must be visible to general public at all times.

8 229.166 (i) (1) (B) HWS improper use. Do not store items inside of HWS.


12 2015-01-22 2 229.164 (o) (6) (B) (ii). All cold food, must be kept at 41F Degrees or colder. Beef, chicken, and beans inside WIC, all were 47F to 51F Degrees. All food items were date marked, 2 to 3 days ago. Items were destroyed.

22 Establishment must always have at least one person on duty with a Food Managers Certification.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.


3 2015-01-22 2 229.164 (o) (6) (B) (ii). All cold food, must be kept at 41F Degrees or colder. Beef, chicken, and beans inside WIC, all were 47F to 51F Degrees. All food items were date marked, 2 to 3 days ago. Items were destroyed.

22 Establishment must always have at least one person on duty with a Food Managers Certification.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.


15 2014-09-23 2 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Beef inside RIC at 59F Degrees.

24 229.165 (h) (2)thermometer available. All coolers with PHF foods, must have thermometers inside.

25 229.165 (m) (1) (A)not clean. Clean inside of microwaves.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw. Personal cup of water sitting on prep-table with no lid or straw.


4 2014-09-23 2 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Beef inside RIC at 59F Degrees.

24 229.165 (h) (2)thermometer available. All coolers with PHF foods, must have thermometers inside.

25 229.165 (m) (1) (A)not clean. Clean inside of microwaves.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw. Personal cup of water sitting on prep-table with no lid or straw.


22 2014-04-17 18 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for gnats in back dry storage room.

2 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Inside WIC, chicken was at 59 degrees.

25 229.165 (m) (1) (A)not clean. Clean interior of microwave, and clean soda nozzles.

27 Ch 13, Art II, section 13-26 Display permit. Do not block, inspection report. Large glass vase, sitting directly infront of inspection report. Report must always be visible to public.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks must have a lid and straw. Personal cup of coffee sitting on drink station table, with no straw. Also, instruct staff to not place dirty dishes inside of HWS.

9 229.164 (r) (1) (A) labeled properly. Insure all Food Product, stored in containers are properly labeled. Observed unalabled white container holding, what looked like sugar, in back storage room.


6 2014-04-17 18 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for gnats in back dry storage room.

2 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Inside WIC, chicken was at 59 degrees.

25 229.165 (m) (1) (A)not clean. Clean interior of microwave, and clean soda nozzles.

27 Ch 13, Art II, section 13-26 Display permit. Do not block, inspection report. Large glass vase, sitting directly infront of inspection report. Report must always be visible to public.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks must have a lid and straw. Personal cup of coffee sitting on drink station table, with no straw. Also, instruct staff to not place dirty dishes inside of HWS.

9 229.164 (r) (1) (A) labeled properly. Insure all Food Product, stored in containers are properly labeled. Observed unalabled white container holding, what looked like sugar, in back storage room.


19 2013-12-13 17 229.167 (e) (3) (A) no towels. All HWS must have papertowels.

25 229.165 (m) (1) (A)not clean. Clean inside of microwave.

3 229.164 (o) (6) (A) PHF>135. All hot PHF food must be kept at 135 degrees or hotter. Chicken on prep-table at 79 degrees.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen areas, must have a lid and straw.

9 229.164 (r) (1) (A) labeled properly. All canned food items, must be properly labeled with name of food inside. Observed canned food, on shelf with no label.


5 2013-12-13 17 229.167 (e) (3) (A) no towels. All HWS must have papertowels.

25 229.165 (m) (1) (A)not clean. Clean inside of microwave.

3 229.164 (o) (6) (A) PHF>135. All hot PHF food must be kept at 135 degrees or hotter. Chicken on prep-table at 79 degrees.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen areas, must have a lid and straw.

9 229.164 (r) (1) (A) labeled properly. All canned food items, must be properly labeled with name of food inside. Observed canned food, on shelf with no label.


18 2013-08-15 10 Dispose of heavily damaged, food products. Observed dented canned food item on shelf in kitchen.

2 229.164 (o) (6) (B) (ii). All cold food items must be kept at 41 degrees or colder. Cheese on counter top was at 60 degrees. Plus raw shelled eggs on counter top were at 65 degrees, raw shelled eggs must be kept at 45 degrees or colder.

3 229.164 (o) (6) (A) PHF>135. All hot food must be kept at 135 degrees or hotter. Sausage on prep-table at 85 degrees.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks in food prep-areas, must have a proper fitting lid and straw.


4 2013-08-15 10 Dispose of heavily damaged, food products. Observed dented canned food item on shelf in kitchen.

2 229.164 (o) (6) (B) (ii). All cold food items must be kept at 41 degrees or colder. Cheese on counter top was at 60 degrees. Plus raw shelled eggs on counter top were at 65 degrees, raw shelled eggs must be kept at 45 degrees or colder.

3 229.164 (o) (6) (A) PHF>135. All hot food must be kept at 135 degrees or hotter. Sausage on prep-table at 85 degrees.

8 229.163 (n) (1) eat.drink.smoke.. All personal drinks in food prep-areas, must have a proper fitting lid and straw.


46 2013-04-08 10 Remove damaged/dented canned food items. Do not use if heavily damaged.

11 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is allowing bare hand contact of ready to eat foods. Establishment must provide proper bare hand contact paperwork.

12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over raw beef inside of RIC. Plus, do not store food inside of ice machine. Ice is used for customer drinks, not storage. Observed employee storing personal food items inside

13 229.164 (o) (7) (A) consume by date (prepared). All PHF food over 24 hrs., must be properly date labeled with time and date food was prepared.

17 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.

18 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control for gnats in dry storage room.

2 229.164 (o) (6) (B) (ii). All cold hold PHF food must be kept at 41 degrees or colder, with the exception of raw shelled eggs, they may be kept at 45 degrees. Raw shelled eggs on counter were at 63 degrees. Also inside of cooler, chicken at 48 degree

20 229.168 (a) toxics not labeled. Label all cleaners. Observed bottle of blue liquid inside of unlabeled spray bottle.

22 Establishment must always have at least one person on duty with a Food Managers Certification.

24 229.165 (h) (2)thermometer available. All coolers with PHF food, must have working thermometers.

25 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Mildew growing in interior of machine. Also, insure that soda nozzles are cleaned and replaced, as they begin to break.

27 Ch 13, Art II, section 13-26 Display permit. Inspection report must always be posted for customer view.

8 229.166 (i) (1) (B) HWS improper use. Do not store or keep items inside of handsink. Observed dishes sitting inside of handsink.


13 2013-04-08 10 Remove damaged/dented canned food items. Do not use if heavily damaged.

11 229.164 (e) (1) (D) (ii)Bare hand documentation. Establishment is allowing bare hand contact of ready to eat foods. Establishment must provide proper bare hand contact paperwork.

12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over raw beef inside of RIC. Plus, do not store food inside of ice machine. Ice is used for customer drinks, not storage. Observed employee storing personal food items inside of i

13 229.164 (o) (7) (A) consume by date (prepared). All PHF food over 24 hrs., must be properly date labeled with time and date food was prepared.

17 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.

18 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control for gnats in dry storage room.

2 229.164 (o) (6) (B) (ii). All cold hold PHF food must be kept at 41 degrees or colder, with the exception of raw shelled eggs, they may be kept at 45 degrees. Raw shelled eggs on counter were at 63 degrees. Also inside of cooler, chicken at 48 degrees,

20 229.168 (a) toxics not labeled. Label all cleaners. Observed bottle of blue liquid inside of unlabeled spray bottle.

22 Establishment must always have at least one person on duty with a Food Managers Certification.

24 229.165 (h) (2)thermometer available. All coolers with PHF food, must have working thermometers.

25 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Mildew growing in interior of machine. Also, insure that soda nozzles are cleaned and replaced, as they begin to break.

27 Ch 13, Art II, section 13-26 Display permit. Inspection report must always be posted for customer view.

8 229.166 (i) (1) (B) HWS improper use. Do not store or keep items inside of handsink. Observed dishes sitting inside of handsink.


14 2012-11-05 12 DO NOT STORE RAW FOODS OVER READY TO EAT FOODS. OBSERVED RAW CHICKEN BEING STORED OVER READY TO EAT FOODS INSIDE WALKIN COOLER - ITEM CORRECTED ON SITE.

13 DATE LABEL ALL PREPARED FOODS HELD OVER 24 HOURS. LABEL MAY HAVE DATE FOOD WAS PREPARED. DISCARD FOOD LEFTOVERS AFTER 7 DAYS. OBSERVED VARIOUS CONTAINERS OF PREPARED FOOD INSIDE WALKIN COOLERS WITHOUT DATE LABELS.

15 SERVICE THE COLD HOLD UNIT LOCATED BY THE KITCHEN HANDSINK SO THAT A TEMPERATURE OF 41F OR LOWER IS MAINTAINED. UNIT TEMPERATURES RANGING BETWEEN 45F TO 50F. RAW MEAT IN UNIT IS AT 38F. TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO ANOTHER WORKING UNIT.

25 (1) RESURFACE OR REPLACE CUTTING BOARD LOCATED ON ISLAND COLD HOLD UNIT BY PLATE PICKUP WINDOW. CUTTING BOARD TO BE IN GOOD REPAIR. (2) DO NOT USE STYROFOAM CUPS AS FOOD SCOOPS. USE FOOD APPROVED KITCHENWARE WITH HANDLES AS FOOD SCOOPS. OBSERVED STY


4 2012-11-05 12 DO NOT STORE RAW FOODS OVER READY TO EAT FOODS. OBSERVED RAW CHICKEN BEING STORED OVER READY TO EAT FOODS INSIDE WALKIN COOLER - ITEM CORRECTED ON SITE.

13 DATE LABEL ALL PREPARED FOODS HELD OVER 24 HOURS. LABEL MAY HAVE DATE FOOD WAS PREPARED. DISCARD FOOD LEFTOVERS AFTER 7 DAYS. OBSERVED VARIOUS CONTAINERS OF PREPARED FOOD INSIDE WALKIN COOLERS WITHOUT DATE LABELS.

15 SERVICE THE COLD HOLD UNIT LOCATED BY THE KITCHEN HANDSINK SO THAT A TEMPERATURE OF 41F OR LOWER IS MAINTAINED. UNIT TEMPERATURES RANGING BETWEEN 45F TO 50F. RAW MEAT IN UNIT IS AT 38F. TRANSFER ALL POTENTIALLY HAZARDOUS FOODS TO ANOTHER WORKING UNIT.

25 (1) RESURFACE OR REPLACE CUTTING BOARD LOCATED ON ISLAND COLD HOLD UNIT BY PLATE PICKUP WINDOW. CUTTING BOARD TO BE IN GOOD REPAIR. (2) DO NOT USE STYROFOAM CUPS AS FOOD SCOOPS. USE FOOD APPROVED KITCHENWARE WITH HANDLES AS FOOD SCOOPS. OBSERVED STYRO


13 2011-12-01 17 PROVIDE SOAP AND PAPER TOWELS FOR HANDSINK LOCATED AT WAIT STATION LOCATED BY THE RESTROOMS. USE THIS SINK FOR HANDWASHING ONLY.

25 (1) CLEAN AND SANITIZE SODA NOZZLES AT WAIT STATION LOCATED BY THE RESTROOM SIDE. (2) GENERAL CLEANING OF OUTSIDE DRY FOOD STORAGE BINS.

27 RECORDS INDICATE THE FOOD PERMIT EXPIRED 10/31/11. RENEW THE PERMIT BY 12/12/11 TO AVOID FURTHER REINSPECTION FEES AND/OR CEASING OF OPERATIONS. THE PERMIT MAY BE RENEWED AT THE HEALTH DEPT. DESK AT 1901 SOUTH ALAMO ST. QUESTIONS AND ACCOUNT INFORMATIO

8 (1) COVER ALL EMPLOYEE DRINKS AND STORE IN AREA SEPARATE FROM FOOD PREPARATION AND FOOD PRODUCTS - CORRECTED ON SITE. (2) STORE PERSONAL ITEMS SUCH AS JACKETS AND USED RESTAURANT APRONS SEPARATE FROM FOOD PRODUCTS, SINGLE SERVICE/USE ITEMS. (3)


4 2011-12-01 17 PROVIDE SOAP AND PAPER TOWELS FOR HANDSINK LOCATED AT WAIT STATION LOCATED BY THE RESTROOMS. USE THIS SINK FOR HANDWASHING ONLY.

25 (1) CLEAN AND SANITIZE SODA NOZZLES AT WAIT STATION LOCATED BY THE RESTROOM SIDE. (2) GENERAL CLEANING OF OUTSIDE DRY FOOD STORAGE BINS.

27 RECORDS INDICATE THE FOOD PERMIT EXPIRED 10/31/11. RENEW THE PERMIT BY 12/12/11 TO AVOID FURTHER REINSPECTION FEES AND/OR CEASING OF OPERATIONS. THE PERMIT MAY BE RENEWED AT THE HEALTH DEPT. DESK AT 1901 SOUTH ALAMO ST. QUESTIONS AND ACCOUNT INFORMATIO

8 (1) COVER ALL EMPLOYEE DRINKS AND STORE IN AREA SEPARATE FROM FOOD PREPARATION AND FOOD PRODUCTS - CORRECTED ON SITE. (2) STORE PERSONAL ITEMS SUCH AS JACKETS AND USED RESTAURANT APRONS SEPARATE FROM FOOD PRODUCTS, SINGLE SERVICE/USE ITEMS. (3) PLACE


19 2011-04-26 1 229.164 (o) (4) (A) (ii) - <6 Hours. Refried beans in cold hold from yesterday morning were at 60°F . PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.

12 229.164 (f) (2) (A) (ii) (I) separation of meats. Fattens in cold hold not in proper Stacking order raw eggs on top looked items under raw. Use proper stacking and separation in cold hold.

14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. place a backflow preventor, hose connection vacuum breaker, on all hose bibs

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observedI house flies. Eliminate the presence of insects by using any approved means.

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


5 2011-04-26 1 229.164 (o) (4) (A) (ii) - <6 Hours. Refried beans in cold hold from yesterday morning were at 60°F . PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.

12 229.164 (f) (2) (A) (ii) (I) separation of meats. Fattens in cold hold not in proper Stacking order raw eggs on top looked items under raw. Use proper stacking and separation in cold hold.

14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. place a backflow preventor, hose connection vacuum breaker, on all hose bibs

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observedI house flies. Eliminate the presence of insects by using any approved means.

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


43 2010-10-11 1 229.164 (o) (4) (A) (ii) - <6 Hours. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Discard refried beans.

11 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash ha

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

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.

2 Not maintaining cold hold food at or below 41° F. Ice food containers in in prep unit. Rewove and place all other stews in walk in. Repair unit.

20 229.168 (c) (2) toxics above items. 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.

21 229.165 (r) (3) (D)no sanitization. No sanitizing step in use { ware washing. Use a 50-150 ppm chlorine solution or a 200 to 300 ppm Gwatinary amnionia solution to sanitize equipment.

22 Provide for one certified food manager to be in the establishment when ever in operation (per 12 hour shift)

25 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and Sanitize ice storage bin. Discontinue use of cardboard as a storage surface.

26 Post establishment with Heimlich "choking" poster.

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

8 229.163 (n) (1) eat.drink.smoke.. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas. Employees must not eat, chew, drink from an open cup and use to


12 2010-10-11 1 229.164 (o) (4) (A) (ii) - <6 Hours. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Discard refried beans.

11 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands

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

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.

2 Not maintaining cold hold food at or below 41° F. Ice food containers in in prep unit. Rewove and place all other stews in walk in. Repair unit.

20 229.168 (c) (2) toxics above items. 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.

21 229.165 (r) (3) (D)no sanitization. No sanitizing step in use { ware washing. Use a 50-150 ppm chlorine solution or a 200 to 300 ppm Gwatinary amnionia solution to sanitize equipment.

22 Provide for one certified food manager to be in the establishment when ever in operation (per 12 hour shift)

25 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and Sanitize ice storage bin. Discontinue use of cardboard as a storage surface.

26 Post establishment with Heimlich "choking" poster.

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

8 229.163 (n) (1) eat.drink.smoke.. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas. Employees must not eat, chew, drink from an open cup and use to


26 2010-02-02 1 Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.

10 discontinue stored food in open cans.

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

13

17 Hand wash station has no paper towels.

24

24 Walk in cooler without a permanently affixed thermometer.

25 Cutting board not in good repair. Food contact surfaces unsightly (dirty or not clean).


8 2010-02-02 1 Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.

10 discontinue stored food in open cans.

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

13

17 Hand wash station has no paper towels.

24

24 Walk in cooler without a permanently affixed thermometer.

25 Cutting board not in good repair. Food contact surfaces unsightly (dirty or not clean).


35 2009-06-11 No observations found.
0 2009-06-11 No observations found.
11 2009-01-27 No observations found.
0 2009-01-27 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