TINK-A-TACO

5895 BABCOCK RD San Antonio, TX 78240

License ID # 6532

Inspections
Latest Demerits
39
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 18 * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria.CHLORINE AT 300PPM

29 * 228.108(b) Food thermometers provided and accessible.

3 * 228.71(d)(5) NON-CONTINUOUS COOKING. Hot Hold (135°F or higher).BEEF FAJITAS COOKED EARLIER THIS MORNING FOR LUNCH AT 86F. MAINTAIN AT 135F OR ABOVE

47 REMOVE UNUSED LIGHTS AND BROKEN SHIELD FROM ABOVE STOVE


5 2018-10-05 19 * 228.147(d) Backflow prevention device, when required.REQUIRED ON COLD WATER SPIGOT FOR MOP SINK

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).COUNTER HEIGHT REFRIGERATOR FOOD ITEMS RANGING FROM 50F -59F WITH WATER POOLING ON THE INSIDE BOTTOM OF REFRIGERATOR. DO NOT STORE TCS ITEMS IN UNIT UNTIL MONDAY MORNING FOR A 1ST RE-INSPECTION. ICE A

32 * 228.112(a)(1) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under §§228.101 - 228.106 of this title or shall be discarded.DISCARD CHIPPED PLATES

37 228.69(a)(1)(B) Storing the food where it is not exposed to splash, dust, or other contamination.SHELVING AND CEILING VENTS ABOVE TORITILLA MACHINE AND PREP HAVE DUST BUILD-UP

47


12 2018-05-29 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed ice machine with an accumulation of black residue. Ensure all food contact surfaces are properly cleaned and sanitized.

10 Observed margarita machine nozzle to have an accumulation of black residue. Ensure margarita machine is properly and regularly cleaned and sanitized.

19 * 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code. Observed leak in both hand sinks in ladies restroom. Ensure all leaks are repaired.

2 * 228.75(f)(1)(B) Cold Hold (41?F/45?F or below). Observed entire cold-hold units and products inside of cold hold unit in front of grill to be at 51F . Ensure all items stored inside unit are kept at 41F or below. ALL items voluntarily discarded.

22 * 228.33(c) Food Handler Training criteria. Ensure ALL employees are certified food handlers by next inspection. Ensure all employees are certified food handlers within 60 days of employment and have proof of certification. If all person in charge fail

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. Second mention on cold-hold unit. Ensure unit is serviced and able to maintain 41F or below.

34 228.186(k)(2) Controlling pests. Check premises. Observed pests. Ensure regular pest control services are done. Proof of services must be provided to inspector at time of inspection.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observed various personal items stored on prep lines and in walk-in unit. Ensure all personal items are stored in a designated area away from food and supplies used for the es

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed all walls to have an accumulation of black-brown residue. Ensure ALL walls are properly cleaned and maintaine

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Observed caulking on dishwasher to be peeling and to be discolored (black-brown). Ensure caulking is replaced at all walls/equipment.

47 Person in charge unable to provide the food establishment permit. Ensure valid permit is posted in public view.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw bacon stored above rice in walk-in unit and raw beef stored above salsa in small cold-hold unit. Ensure all raw food items


7 2018-02-05 18 * 228.204(a)(1) Approved Poisonous/toxic materials or chemicals. Observed La foca laundry detergent being used for dishes. Ensure proper chemicals are used to wash dishes/food contact surfaces.

2 * 228.75(f)(1)(B) Cold Hold (41°F or below). Observed guacamole and tomatoes at 45F from night prior. Ensure all cold-hold items are held at 41F or below.

22 * 228.33(c) Food Handler Training criteria. Person in charge unable to provide food handler certificates for employees on duty. Ensure that all food employees are certified food handlers within 60 days of employment and have proof of certification.

29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Observed sanitizing solution to be at incorrect level. Ensure all sanitizing solutions are properly prepared and tested to ensure

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Ensure all personal items are stored in a designated area away from food and supplies used for the establishment.

42 Ensure ALL walls are properly and regularly cleaned. This includes, but is not limited to, all walls behind all equipment and soda machines

43 228.186(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. Ensure ALL ceiling panels and air vents are properly and regularly cleaned.


5 2017-10-06 22 * 228.33(c) Food Handler Training criteria. Person in charge was unable to provide food handler certificates for employees on duty. Ensure all food employees are certified food handlers within 60 days of employment and have printed proof in the establi

38 228.75(c)(2) Thawing. under running water criteria. Observed container of frozen being thawed out on the floor under dish area. Ensure proper thawing methods are used. Proper methods include, but are not limited to, thawing under running water, thawing

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

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed various ceiling panels in the kitchen to have an accumulation of dust. Ensure all ceiling panels are properly

43 228.186(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 various air vents to have an accumulation of dust/dirt. Ensure all air vents are prop


2 2017-06-28 37 228.149(f)(9) Protective cover or device. food stored in an uncovered container, keep covers over product to keep foreign items from entering the container.

42 228.104(i) Ventilation hood systems, filters. The leouvers of the vent hood need to be cleaned and spaced as such to keep grease from entering the upper chambers.


2 2017-06-27 21 228.33(b) The original food manager certificate shall be posted in a location in the food establishment that is conspicuous to consumers

42 228.104(i) Ventilation hood systems, filters. and ceiling vents need to be cleaned. dust hanging, buildup on vent hood leouvers. scheduled cleaning made yesterday.


0 2017-02-10 No observations found.
3 2016-11-22 19 * 228.147(d) Backflow prevention device, when required. NEED ON UTILITY SINK FAUCETS.

2

30 * 228.247 Not having a current/Valid Permit.


0 2016-07-11 No observations found.
5 2016-05-10 1 * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F. (135F-70F 2hrs. 70F-41F 4 hrs.)

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. * 228.206(a) Sanitizers, criteria.

19 * 228.147(d) Backflow prevention device, when required. NEED ON MOP SINK FAUCETS

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. need use by dates on containers in walk in cooler for storage.

34 228.186(k)(3) Controlling pests. Eliminating harborage conditions. mONITOR AND TREAT DUMPSTER AREA. CALLED EXTERMINATOR


2 2016-01-23 2 cold holding of eggs at 64F/55F, use 4 hr rule or keep at 41F. 229.164 (o) (4) (D) Raw Shell Eggs.

27 229.171(f)permit required. Need to update license and post new one.


1 2015-09-29 25 cut need deep cleaning possible replace.ting boards


5 2015-04-13 11 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 safe

20 229.168 (d) (2) (B) (i) hazard to employees. label sptay bottles with their contents, do not store liquid chemical in stuyrofoam cup.

22 * 229.163(b) Demonstation of Knowledge. One person per shift needs to be food manager certified, schedule for class or take on the computer.

24 229.165 (h) (2)thermometer available. NEED FOOD STICK TYPE THERMOMETER WITHN THIN END AND THERMOMETER IN REACH IN COOLER.

27 229.171(f)permit required. The food establishment loicense needs to be current. up to date.


11 2014-10-21 22 The person who was on duty during the inspection has an expired food manager certification. Ensure to renew your food manager certification in a timely manner. It is important that someone is a food manager certified during hours of operation.

27 229.171(f)permit required.Your food permit expired as of 10/2013. Please contact Mrs. Crawford at 207-8732 to make your account current and renew your update. You have 7 seven business days to ensure you pay your food permit.

3 Cooked Chicken was found holding an internal temp. of 120F. Ensure all ready-to eat potential hazadous food is maintained at or above 135F. Also ensure adequate water is inside the hot holding unit to ensure enough hot steam is provided to maintain food


3 2014-10-21 22 The person who was on duty during the inspection has an expired food manager certification. Ensure to renew your food manager certification in a timely manner. It is important that someone is a food manager certified during hours of operation.

27 229.171(f)permit required.Your food permit expired as of 10/2013. Please contact Mrs. Crawford at 207-8732 to make your account current and renew your update. You have 7 seven business days to ensure you pay your food permit.

3 Cooked Chicken was found holding an internal temp. of 120F. Ensure all ready-to eat potential hazadous food is maintained at or above 135F. Also ensure adequate water is inside the hot holding unit to ensure enough hot steam is provided to maintain food


0 2013-09-23 No observations found.
3 2013-03-28 24 229.165 (h) (2)thermometer available. Have a readily accessible thermometer.


1 2013-03-28 24 229.165 (h) (2)thermometer available. Have a readily accessible thermometer.


9 2012-11-28 17 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Waiting on truck to arrive with paper towels. Suggested if not soon to purchase some from store so can properly wash hands during food prep.

20 229.168 (b) working container not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray

27 Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853


3 2012-11-28 17 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Waiting on truck to arrive with paper towels. Suggested if not soon to purchase some from store so can properly wash hands during food prep.

20 229.168 (b) working container not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray

27 Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 o


16 2012-03-27 12 229.164 (f) (2) (A) (iv) not covered. Ensure all food items remain covered when stored in walk-in and reach-in coolers.

2 229.164 (o) (6) (B) (ii). Reach in cooler food items temping at 50-60 degrees F. Manager moved all food items to walk-in cooler and is calling for service on unit.

20 229.168 (a) toxics not labeled. Provide that all spray bottles are labeled with name of contents.

8 229.163 (n) (2) (C) contaminate surroundings. Must not store keys, cell phones, tylenol or other personal items in food prep areas.


4 2012-03-27 12 229.164 (f) (2) (A) (iv) not covered. Ensure all food items remain covered when stored in walk-in and reach-in coolers.

2 229.164 (o) (6) (B) (ii). Reach in cooler food items temping at 50-60 degrees F. Manager moved all food items to walk-in cooler and is calling for service on unit.

20 229.168 (a) toxics not labeled. Provide that all spray bottles are labeled with name of contents.

8 229.163 (n) (2) (C) contaminate surroundings. Must not store keys, cell phones, tylenol or other personal items in food prep areas.


7 2011-11-15 12 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Provide that scoop handle in bulk storage bins remain stored with handle up in order to prevent cross contamination of food items.

25 229.165 (d) (1) (E) (i)not easily cleanable. Provide for all cutting boards to be replaced.


2 2011-11-15 12 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Provide that scoop handle in bulk storage bins remain stored with handle up in order to prevent cross contamination of food items.

25 229.165 (d) (1) (E) (i)not easily cleanable. Provide for all cutting boards to be replaced.


8 2011-06-30 12 Ensure that food grade scoops are stored in bins and ice machine handle up only. Scoops may be stored in easily cleanable containers outside of bins if necessary to prevent cross contamination of food items.

8 229.166 (i) (1) (B) HWS improper use. Food items dumped in hand sink. Ensure that employees use handwash sink for handwashing only.


2 2011-06-30 12 Ensure that food grade scoops are stored in bins and ice machine handle up only. Scoops may be stored in easily cleanable containers outside of bins if necessary to prevent cross contamination of food items.

8 229.166 (i) (1) (B) HWS improper use. Food items dumped in hand sink. Ensure that employees use handwash sink for handwashing only.


17 2011-02-03 14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present on hand spray hose connection. Provide for adequate backflow prevention device. Hoge connection vacuum breaker

20 229.168 (a) toxics not labeled. Jar of dish Washing powder not labeled. Label all containers with contact.

25 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Ice machine moldy. clean and sanitize all food contact surfaces.

27 Ch 13, Art II, section 13-26 Display permit. Display current license in the establishment.

7 229.163 (g) Wash before RTE. Employee did not wash hand in the manner persivibed in the establishment policy for additional safe guards in handling ready-to-eat foods. Enployees must follow hind washing procedures for bare hand contact.


5 2011-02-03 14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present on hand spray hose connection. Provide for adequate backflow prevention device. Hoge connection vacuum breaker

20 229.168 (a) toxics not labeled. Jar of dish Washing powder not labeled. Label all containers with contact.

25 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Ice machine moldy. clean and sanitize all food contact surfaces.

27 Ch 13, Art II, section 13-26 Display permit. Display current license in the establishment.

7 229.163 (g) Wash before RTE. Employee did not wash hand in the manner persivibed in the establishment policy for additional safe guards in handling ready-to-eat foods. Enployees must follow hind washing procedures for bare hand contact.


9 2010-05-19 19 SEVERAL RODENT DRY 3/4TH CM. DROPPINGS OBSERVED ON FLOOR OF SODA SYRUP STORAGE ROOM AND ON FLOOR AND SHELVING OF DRY STORAGE ROOM (SEE INSPECTION REPORT ON COMPLAINT OF SAME DATE FOR FURTHER DETAILS). FOLLOW UP ON THIS MATTER TO BE CONDUCTED ON 5/20/1

23 ICE MACHINE DRAIN PIPES NEED ELEVATION TO ONE INCH ABOVE FLOOR DRAIN AND CLEANING TO REMOVE SLIME CORD BETWEEN THEM AND FLOOR SEWER DRAIN.

25 MUST USE SCOOPS WITH HANDLE TO RETRIEVE BULK FOODS AT ALL TIMES - BOWLS, STYROFOAM CUPS, ETC ARE NOT ALLOWED.


3 2010-05-19 19 SEVERAL RODENT DRY 3/4TH CM. DROPPINGS OBSERVED ON FLOOR OF SODA SYRUP STORAGE ROOM AND ON FLOOR AND SHELVING OF DRY STORAGE ROOM (SEE INSPECTION REPORT ON COMPLAINT OF SAME DATE FOR FURTHER DETAILS). FOLLOW UP ON THIS MATTER TO BE CONDUCTED ON 5/20/10

23 ICE MACHINE DRAIN PIPES NEED ELEVATION TO ONE INCH ABOVE FLOOR DRAIN AND CLEANING TO REMOVE SLIME CORD BETWEEN THEM AND FLOOR SEWER DRAIN.

25 MUST USE SCOOPS WITH HANDLE TO RETRIEVE BULK FOODS AT ALL TIMES - BOWLS, STYROFOAM CUPS, ETC ARE NOT ALLOWED.


7 2010-01-15 13 Label processed food items placed in cold hold greater than 24 hours with date placed in (old hold. Discarded after 7 days

27


2 2010-01-15 13 Label processed food items placed in cold hold greater than 24 hours with date placed in (old hold. Discarded after 7 days

27


20 2009-10-01 11 No documentation present. Given state policy letter.

14 Place a back flow preventer on hose bib. "hose bib vacuum breaker"

16 Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Provide for hand washing sink installed by a bonded and licensed in the bar area.

2 Prep unit not maintaining food temperature at or below 41°F. Place items store under four hours in to ice to rapid cool to 41°F. Items slued greater than four hours must be discarded. Repair Unit to main tan food temperature at or below 41°F .

8 Food employee washed hands in a 3-comp sink, food prep sink or mop sink. wash lands in hand washing sink only.


5 2009-10-01 11 No documentation present. Given state policy letter.

14 Place a back flow preventer on hose bib. "hose bib vacuum breaker"

16 Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Provide for hand washing sink installed by a bonded and licensed in the bar area.

2 Prep unit not maintaining food temperature at or below 41°F. Place items store under four hours in to ice to rapid cool to 41°F. Items slued greater than four hours must be discarded. Repair Unit to main tan food temperature at or below 41°F .

8 Food employee washed hands in a 3-comp sink, food prep sink or mop sink. wash lands in hand washing sink only.


27 2009-05-13 No observations found.
0 2009-05-13 No observations found.
11 2009-01-05 No observations found.
0 2009-01-05 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