TAQUERIA AGUAS CALIENTES

15409 WHITE FAWN DR San Antonio, TX 78255

License ID # 5820

Inspections
Latest Demerits
43
13


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

Demerits Inspection Date Inspectors Notes
13 2019-01-23 15 Observed an employee handle cheese and a tortilla with bare hands when making a taco. Must use gloves for handling ready to eat foods. Corrected on site. * 228.65(a)(2) Bare hands contact with ready-to-eat foods.

19 Observed a hose attached to a hose faucet without backflow prevention. Vacuum breakers needed on all hose threaded faucets. * 228.147(d) Backflow prevention device, when required.

21 No certified Food Manager was present at time of inspection. Ensure one is always present during all operations. * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparat

29 Thermometer in glass front refrigerator had broken glass (it is shielded, just not functional). Replace thermometer. * 228.112(a)(3) Food thermometers--maintained, good repair.

3 Observed a few items in steam table measuring 117-128 F. Must be held at 135 F or hotter. Corrected on site. Items heated to 165 F before moving back to 135 F or hotter. * 228.75(f)(1)(A) Hot Hold (135°F or higher).

31 No soap available in men's restroom. Refill soap. Corrected on site. * 228.175(b) Hand washing cleanser, availability.

37 Some of the items in walk in cooler did not have covers. *228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

37 Walk in cooler ceiling is dripping. Also needs cleaning. *228.69(a)(1)(B) Storing the food where it is not exposed to splash, dust, or other contamination.

39 Observed cup used to dispense sugar. Use something with a handle.

42 Cleaning needed in walk in cooler - ceiling, shelving. Fan in glass front cooler. *228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. *228.101(i) Nonfood-contact surface

43 Fluorescent tubes of kitchen lights must be shielded or shatterproof. Install tube covers - available where bulbs are sold. *228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.

43 Vent hood had filter plate pushed back above fryer. All filter plates must be fully in place when operating. *228.107(d) Ventilation hood systems, adequacy.

45 Repairs to ceiling in kitchen needed. Also, right side of vent hood. Holes in walls. Bottom of door to side parking lot.


14 2018-09-07 18 * 228.209(a)(1) Employee Medication. (a) Restriction and storage. (1) only those medicines that are necessary for the health of employees shall be allowed in a food establishment. (2) Medicines that are in a food establishment for the employees' use sh

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed food items stored in a refrigerator temping above 50 degrees F. Food items were temping above 41 degrees F. Food items that were stored longer than 24 hours were voluntarily discarded. Food it

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Food items in the walk in cooler did not have discard date labels. Ensure all prepared food items are labeled with a discard date. The discard date is not to exceed 7 days, with the day of prep

31 * 228.175(c) Hand drying provision. Paper towels were not available at the hand sink. Paper towels were replaced. Ensure paper towels are available at the hand sink at all times and the hand sink is properly supplied.

34 228.174(e)(1) Outer openings, protected. Observed a hole on the side of the air conditioner that went outside. Ensure the hole is repaired and all outer openings are protected.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observed employee drink in twist cap container. Ensure employee drinks are stored in containers with a lid and straw to prevent contamination.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food items stored in the walk in cooler without lids or wrappings. Ensure all food items are stored with a cover, lid or

38 228.75(c)(2) Thawing. under running water criteria. Thawing. Except as specified in paragraph (4) of this subsection, time/temperature control for safety (TCS) food shall be thawed: (1) under refrigeration that maintains the food temperature at 5 degre

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

39 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. Observed pots stored outside the walk in cooler that were not inverted, or covered. Ensure pots a

39 228.68(b)(1) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (a) of this section, in the food with their handles above

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Observed a leak below the hand sink, prep sink, and the pipe to the right of the prep sink. Ensure the leaks are repaired by a licensed plumber.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Observed ceiling material hanging from the ceiling above the tortilla station. Ensure the ceiling is repaired. Also observed a leak in the walk in cooler. Ensure the leak

9 * 228.68(a) Food shall only contact clean surfaces of equipment, linen, single service articles. Observed cut lettuce contacting the bottom of a food storage container. Ensure food is protected from contamination and only comes in contact with clean sur


4 2018-02-15 18 3 CANS OF HOUSEHOLD PESTICIDE WERE IN ESTABLISHMENT. MANUFACTURER'S LABEL MUST SAY, "APPROVED FOR USE IN FOOD ESTABLISHMENTS." CORRECTED ON SITE. REMOVED FROM ESTABLISHMENT.

18 TWO SPRAY BOTTLES DID NOT HAVE LABELS INDICATING CONTENTS. CORRECTED ON SITE. * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

9 RAW STEAKS STORED ON SHELF ABOVE SHREDDED LETTUCE. CORRECTED ON SITE. STEAKS MOVED.* 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

9 WIRE SHELVES IN WALK IN COOLER IN NEED OF CLEANING SO DEBRIS MAY NOT FALL ON/INTO ITEMS BELOW. ITEMS SHOULD ALSO BE COVERED. FOOD COVERED AND SHELF CLEANING STARTED. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, prepa


11 2017-11-01 10 SODA NOZZLES HAD BUILD UP INSIDE THEM. CLEAN AND SANITIZE AND INSPECT MORE FREQUENTLY. * 228.113(1) Food-contact surfaces clean to sight and touch.

21 NO CERTIFIED FOOD MANAGER WAS PRESENT AT TIME OF INSPECTION. ESTABLISHMENT SAID THEY HAVE ONE BUT HE IS OFF TODAY. * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food prepara

28 OBSERVED DATE MARKING ON SOME ITEMS IN WALK IN COOLER, BUT AT LEAST 7 DID NOT HAVE DATE LABELS. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.

31 HAND SINK DID NOT HAVE SOAP AND PAPER TOWELS. CORRECTED ON SITE. * 228.175(b) Hand washing cleanser, availability. * 228.175(c) Hand drying provision..

34 228.186(k)(2) Controlling pests. Check premises. OBSERVED RAT DROPPINGS UNDER SHELF IN CORNER NEAR DRY BULK STORAGE IN DRY STORAGE ROOM. CLEAN UP ANY DROPPINGS CHECK UNDER EQUIPMENT, AND DISINFECT ANY AREAS WHERE FOUND.

39 OBSERVED BOWLS USED FOR DISPENSING SALSA, DRY BULK ITEMS, ETC. USE A LADLE OR HANDLED SCOOP TO DISPENSE FOODS SO THAT PARTS THAT TOUCH HANDS DO NOT TOUCH FOOD. 228.68(b)(2) In-use utensils, between-use storage. During pauses in food preparation or disp

43 228.106(a) Ventilation hood systems, drip prevention. 228.186(d)(1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. OBSERVED VENT HOOD WITH FILTERS SLID OU

43 OBSERVED LIGHT BULB IN WALK IN COOLER THAT MUST BE SHEILDED/SHATTERPROOF, ETC. 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.

44 228.152(f)(2) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilita

9 OBSERVED INCORRECT STACKING ORDER IN WALK IN COOLER. RAW BEEF OVER CHEESE AND COOKED FOOD. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. ENSURE PROPER STACKING ORDER BY COOKING TEMPE

9 OBSERVED RAW CHICKEN STORED OVER PANCAKE BATTER IN SMALL REACH IN PREP COOLER. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.


5 2017-06-27 10 Clean interior of microwaves(dirty); clean within the seals of reach in coolers(food accumulation); * 228.113(1) Food-contact surfaces clean to sight and touch.

32 Discard container holding bread crumbs(starting to break); all food contact surfaces should be in good repair; * 228.104(a) Cleanability. Food-contact surfaces..

37 Make sure to keep bulk bags at least 6" off the ground; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. Cover all prepared food items within reach in coolers with a lid/protective covering to protect food from possible conta

41 Label bulk containers; 228.66(b) Food storage containers, identified with common name of food..

45 Replace/repair bottom area of back exit door where broken/bad repair(standing water within the cracks observed).


9 2017-05-11 18 Keep all chemicals(pesticides)away from box holding packaged coffee; * 228.203 Poisonous/toxic materials or chemicals stored properly. Do not store baby powder near food items, such as spices; keep these chemicals in their designated area. Make sure to

22 Establishment will need to make sure that all employees that handle open foods, including cooking, prepping, handling, and serving drinks/food to customers(ie waitresses), obtain a food handler certificate; this requirement went into effect 10/2016; wi

31 Establishment will need to make sure paper towels are readily available; paper towels were in dispenser, but dispenser was not working correctly. * 228.175(c) Hand drying provision..

35 Employees should cover all open drinks and drinks should be kept away from food preparation areas/food/clean equipment/ and equipment in use; this also applies to drinks within reach in coolers(drinks should be stored on lowest possible shelf and be st

37 Cover all food within coolers to protect from possible contamination(cover with lids/saran wrap/etc); 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Make sure to keep prepared

38 Be sure to thaw raw products correctly, by either running food item under a steady stream of running water, placing food item within the reach in cooler a day or two(depending on size of product needing to be thawed)before using, or thawed within a mic

39 Clean equipment(pots/pans/other equipment)should be stored inverted or covered; 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted.

41 Label all bulk containers with the common name of the food inside; 228.66(b) Food storage containers, identified with common name of food..

5 * 228.73(b) Reheat 165°F--microwave; Will need to make sure that when reheating food within a microwave for hot holding, the food item should be covered after reheating(rice).


1 2016-10-07 29 * 228.108(c) Food thermometers--small diameter probe. Ensure to acquire thermometer probes to monitor prepared cooked foods and food products being cooked.


2 2016-03-10 17 229.167 (e) (2) no soap...provide soap at all handsinks.....COS

27 Ch 13, Art II, section 13-26 Display Inspection Report....The food establishment?s inspection report is not posted in clear view of the public.


3 2015-11-05 11 229.164 (e) (1)...employee handling reday to eat foods and not following policy of wearing gloves.....COS

15 229.165 (g) (1)small reachin equipment not sufficent.to maintain cold products at 41F....

2 229.164 (o) (6) (B) (ii).sausage in open-top refrigerated unit found at 51F, discarded....all other foods being re-located to the standup unit which has a temperature of 38F....


11 2015-10-05 15 229.165 (g) (1) equipment not sufficent....small reachin cooler not working properlyto hold products at 41F or colder...unplugged.....COS

2 229.164 (o) (6) (B) (ii)...Found 2 pounds sausage out of temperature...(50F)....please discard...COS.

25 229.165 (m) (1) (A)not clean....vent in ceil dropping grease....COS


3 2015-10-05 15 229.165 (g) (1) equipment not sufficent....small reachin cooler not working properlyto hold products at 41F or colder...unplugged.....COS

2 229.164 (o) (6) (B) (ii)...Found 2 pounds sausage out of temperature...(50F)....please discard...COS.

25 229.165 (m) (1) (A)not clean....vent in ceil dropping grease....COS


0 2015-08-03 No observations found.
7 2015-03-30 13 229.164 (o) (7) (B)mark a consume by date on all left-overs more than 24 hours old...example, beans made 3-1-2015 would have a comsume by date 7 days later (3-8-2015)....

13 Please cover the left-overs in the walkin cooler....

27 Ch 13, Art II, section 13-26 Display current permit.


3 2015-03-30 13 229.164 (o) (7) (B)mark a consume by date on all left-overs more than 24 hours old...example, beans made 3-1-2015 would have a comsume by date 7 days later (3-8-2015)....

13 Please cover the left-overs in the walkin cooler....

27 Ch 13, Art II, section 13-26 Display current permit.


0 2015-01-27 No observations found.
21 2014-09-04 11 229.164 (e) (1) (D) (ii)Bare hand documentation....not using gloves and no bare-hand food documentation....either use gloves or provide the documentation....

15 229.165 (g) (1) refrigerated equipment not sufficent to keep products to at least a temperature of 41F.

18 229.167 (p) (11) (C)insects/pests not minimized.....noticed inside small white refrigerator.

2 229.164 (o) (6) (B) (ii)....foods in the walkin cooler found at 58F...items that were in the cooler more than 24hrs checked at 58F...see condemnation sheet for particulars...

20 229.168 (d) (2) (C) restricted use pesticide....use only restaurant approved insecticides....near back walkin cooler door...

25 229.165 (m) (1) (A)not clean....vent baffles too greasy...left side only.


6 2014-09-04 11 229.164 (e) (1) (D) (ii)Bare hand documentation....not using gloves and no bare-hand food documentation....either use gloves or provide the documentation....

15 229.165 (g) (1) refrigerated equipment not sufficent to keep products to at least a temperature of 41F.

18 229.167 (p) (11) (C)insects/pests not minimized.....noticed inside small white refrigerator.

2 229.164 (o) (6) (B) (ii)....foods in the walkin cooler found at 58F...items that were in the cooler more than 24hrs checked at 58F...see condemnation sheet for particulars...

20 229.168 (d) (2) (C) restricted use pesticide....use only restaurant approved insecticides....near back walkin cooler door...

25 229.165 (m) (1) (A)not clean....vent baffles too greasy...left side only.


25 2013-04-04 11 229.164 (e) (1) (D) (ii)Bare hand documentation....decided to officially use gloves....

13 229.164 (o) (7) (B) consume by date (pkgd)....date, label, and cover all left-overs

17 229.167 (e) (3) (A) no towels....COS

20 Toxic chemicals not used as directed by law....use only restaurant approved insecticide....

25 229.165 (m) (1) (A)not clean....vent hood above stove too greasy...

27 229.171(f)current permit required....

3 229.164 (o) (6) (A) PHF>135....do not store hot holding foods above the steam table and then heat or cook on the stove....toxins may be developing as the food is at room temperature..heat will not destroy toxins....either keep foods really hot or really


7 2013-04-04 11 229.164 (e) (1) (D) (ii)Bare hand documentation....decided to officially use gloves....

13 229.164 (o) (7) (B) consume by date (pkgd)....date, label, and cover all left-overs

17 229.167 (e) (3) (A) no towels....COS

20 Toxic chemicals not used as directed by law....use only restaurant approved insecticide....

25 229.165 (m) (1) (A)not clean....vent hood above stove too greasy...

27 229.171(f)current permit required....

3 229.164 (o) (6) (A) PHF>135....do not store hot holding foods above the steam table and then heat or cook on the stove....toxins may be developing as the food is at room temperature..heat will not destroy toxins....either keep foods really hot or really


7 2013-01-17 10 Can not store food back into open cans.

24 Observed no thermometers for the cold hold units.


2 2013-01-17 10 Can not store food back into open cans.

24 Observed no thermometers for the cold hold units.


17 2012-10-04 1 Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.

12 Protect food from contamination by storing food in packages, covered containers, or wrappings.

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

8 229.163 (n) (1) eat.drink.smoke..(Open drink's near phf prep)


4 2012-10-04 1 Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.

12 Protect food from contamination by storing food in packages, covered containers, or wrappings.

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

8 229.163 (n) (1) eat.drink.smoke..(Open drink's near phf prep)


12 2012-06-05 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135F to 70F within 2 hrs. Cooked potentially hazardous foods not cooled from 70F to 41F or below.( A tub of beans and ground beef were holding an ambient temperatur

25 Observed inuse knife being stored in between prep units.

8 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed employee's personal open cups near food prepperation.)


3 2012-06-05 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135F to 70F within 2 hrs. Cooked potentially hazardous foods not cooled from 70F to 41F or below.( A tub of beans and ground beef were holding an ambient temperatur

25 Observed inuse knife being stored in between prep units.

8 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed employee's personal open cups near food prepperation.)


15 2012-02-10 12 Observed previous used utenils being used to cut raw meat. Alvarado, cut lying on top of cutting board with raw meat. Outgoing Food being pre paired next to raw meat.

17 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels.

7 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, cle

8 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed food inside the designated hand washing sink.)


4 2012-02-10 12 Observed previous used utenils being used to cut raw meat. Alvarado, cut lying on top of cutting board with raw meat. Outgoing Food being pre paired next to raw meat.

17 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels.

7 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, cle

8 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed food inside the designated hand washing sink.)


20 2011-11-15 1 Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. (Observed several food items inside the walkin coolers date marked 11-14-11 holding an ambient t

12 229.164 (f) (2) (A) (iv) not covered. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Protect food from contamination by storing food in packages, covered containers, or wrappings.(Observed raw meat stored on top of other meat with out any wrapping

16 Designated handwashing sink is not adequate. The sink is clogged nut draining.

7 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped s

8 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed multiple personal open drinks throughout the kitchen area.)(Observed employees personal drinks stored


5 2011-11-15 1 Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. (Observed several food items inside the walkin coolers date marked 11-14-11 holding an ambient t

12 229.164 (f) (2) (A) (iv) not covered. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Protect food from contamination by storing food in packages, covered containers, or wrappings.(Observed raw meat stored on top of other meat with out any wrapping

16 Designated handwashing sink is not adequate. The sink is clogged nut draining.

7 229.163 (h) (8) before gloves. 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped s

8 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed multiple personal open drinks throughout the kitchen area.)(Observed employees personal drinks stored w


19 2011-08-15 1 Make sure all cooked food is cooled within time and temperature limits. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees to 41 degrees within the next 4 hours (from 135 degree to 41 degree in 6 hours maximum).

12 229.164 (f) (2) (A) (iv) not covered.(Observed Card board box on top of raw steak's in the walk in cooler. A plastic bin was stored on top of raw bacon inside the walk in cooler.)

20 229.168 (c) (1) toxics stored.(observed cleaning spray's,stored near drinking wear.

25 Observed dirty dishes stored with clean dishes.

7 229.163 (h) (8) before gloves. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging


5 2011-08-15 1 Make sure all cooked food is cooled within time and temperature limits. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees to 41 degrees within the next 4 hours (from 135 degree to 41 degree in 6 hours maximum).

12 229.164 (f) (2) (A) (iv) not covered.(Observed Card board box on top of raw steak's in the walk in cooler. A plastic bin was stored on top of raw bacon inside the walk in cooler.)

20 229.168 (c) (1) toxics stored.(observed cleaning spray's,stored near drinking wear.

25 Observed dirty dishes stored with clean dishes.

7 229.163 (h) (8) before gloves. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging i


14 2011-05-19 21 Use 3 compartment sink for proper manual ware washing. Observed employee using the 3 Compartment sink without proper wash or sanitize.

25 229.165 (m) (1) (A)not clean. Clean food contact surfaces. Clean in use utensils. Observed mold build up on the inside of ice machine door. Found knife stored in between mop sink and several other utensils Stored between equipment.

7 229.163 (h) (6) wash as needed. 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were

8 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.observed multiple open cups in th


4 2011-05-19 21 Use 3 compartment sink for proper manual ware washing. Observed employee using the 3 Compartment sink without proper wash or sanitize.

25 229.165 (m) (1) (A)not clean. Clean food contact surfaces. Clean in use utensils. Observed mold build up on the inside of ice machine door. Found knife stored in between mop sink and several other utensils Stored between equipment.

7 229.163 (h) (6) wash as needed. 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were s

8 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.observed multiple open cups in the


8 2011-02-25 13 229.164 (o) (9) (A) (i) Time Only. Observed multiple food items in one of the coolers without any time/date indication's.

7 Employee did not wash hands before donning gloves for working with food. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and prev


2 2011-02-25 13 229.164 (o) (9) (A) (i) Time Only. Observed multiple food items in one of the coolers without any time/date indication's.

7 Employee did not wash hands before donning gloves for working with food. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and prev


15 2010-06-29 16 Hand washing sink must be functioning at all times. Observed water turned off at handsink due to leaking plumbing. Have sink repaired immediately so that it is available for proper hand washing.

2 Ambient temperatures in reach-ins and walk-in cooler was 50 degrees F. Ensure that doors are closed and latched completely to maintain proper temperatures in cold hold units.

25 All food contact surfaces must be sanitary. Plastic shopping bags may not be used for food storage. Replace bags with approved food containers.

7 Ensure that handwashing is conducted before food is handled. Wash hands in between different types of tasks. When prepping food in kitchen, hands must be washed at handsink in kitchen. Before handling ready-to-eat food, 2 complete hand washings must be


4 2010-06-29 16 Hand washing sink must be functioning at all times. Observed water turned off at handsink due to leaking plumbing. Have sink repaired immediately so that it is available for proper hand washing.

2 Ambient temperatures in reach-ins and walk-in cooler was 50 degrees F. Ensure that doors are closed and latched completely to maintain proper temperatures in cold hold units.

25 All food contact surfaces must be sanitary. Plastic shopping bags may not be used for food storage. Replace bags with approved food containers.

7 Ensure that handwashing is conducted before food is handled. Wash hands in between different types of tasks. When prepping food in kitchen, hands must be washed at handsink in kitchen. Before handling ready-to-eat food, 2 complete hand washings must be


11 2010-02-25 15 Please ensure adequate, functioning equipment to maintain proper temperature for all foods held at establishment. Walk-in cooler was not maintaining adequate temperature.

2 Please ensure that potentially hazardous food is held at 41 F degrees or below. Walk-in cooler was maintaining a temperature of 48 degrees F. Potentially hazardous food items off temperature for over 4 hours was condemned (see list).

23 Please ensure that waste water is disposed of properly. Ice machine drain pipe should drain into sewage drain. Observed ice machine draining onto floor. Please provide a drain pipe to a floor drain (ensure to maintain air gap between drain pipe and flo


3 2010-02-25 15 Please ensure adequate, functioning equipment to maintain proper temperature for all foods held at establishment. Walk-in cooler was not maintaining adequate temperature.

2 Please ensure that potentially hazardous food is held at 41 F degrees or below. Walk-in cooler was maintaining a temperature of 48 degrees F. Potentially hazardous food items off temperature for over 4 hours was condemned (see list).

23 Please ensure that waste water is disposed of properly. Ice machine drain pipe should drain into sewage drain. Observed ice machine draining onto floor. Please provide a drain pipe to a floor drain (ensure to maintain air gap between drain pipe and flo


49 2009-03-10 No observations found.
0 2009-03-10 No observations found.
3 2008-03-07 No observations found.
0 2008-03-07 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