- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Food not properly arranged to avoid cross contamination. Ensure foods in reach-in are arranged correctly. (Gave establishment handout)
- Improperly storing toxic chemicals next to food products. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
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03/17/2016 | 89 |
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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10/28/2015 | 81 |
- Foods not protected by storage in packages, covered containers, etc.(Foods in silver reach-in) Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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06/29/2015 | 92 |
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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02/04/2015 | 92 |
- Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Cold-Hold units with out thermometers. Provide that all units have thermometers used for cold hold measures.
- 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 or 207-0135. Post most recent graded inspection report in customer view.
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10/01/2014 | 82 |
- PROVIDE FOR ESTABLISHMENT TO BE RODENT FREE BY USING A LICENSED PROFESSIONAL. (RATS)
- EMPLOYEES MUST WASH HAND USING 3 BARRIERS WHEN HANDLING READY TO EAT FOODS. (MUST HAVE RECORD OF EMPLOYEES HAVING KNOWLEDGE OF PROPER HAND WASHING WHEN HANDLING READY TO EAT FOODS)
- WIPING CLOTH SOLUTION MUST BE 50-100 PPM. (NO BLEACH)
- PROVIDE FOR EQUIPMENT AND DISHES TO BE WASHED PROPERLY. (WASH: (SOAP/WATER), RINSE: (WATER), SANITIZE (BEACH/WATER)) (ONLY USING 2 CYCLES)
- POST A VALID FOOD PERMIT IN PUBLIC VIEW. (EXPIRED 7/31/13) (OBTAIN VALID PERMIT AT 1901 S ALAM0)
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08/07/2013 | 84 |
- Do not dipose food into employee's handwashing sink; handwashing sink should only be used for the purposes of handwashing.
- 229.167 (e) (3) (A) no towels; Provide paper towels at handwashing sink.
- Will need to clean microwaves out(dirty).
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02/18/2013 | 90 |
- MAKE SURE TO COOL ALL PREPARED FOOD ITEMS TO 41 DEGREES F WITHIN 6 HOURS; BARBACOA AT A TEMPERATURE OF 57 DEGREES F; CONDEMNED
- MAKE SURE TO REMOVE ALL HIGHLY RUSTED CANS(GREEN BEAN CANS)FROM FACILITY; CANS VERY OLD
- BIN HOLDING UTENSILS DIRTY/LARGE CONTAINERS ALSO OBSERVED DIRTY(ITEMS STORED ON SAME SHELF AS CLEAN EQUIPMENT); KEEP ALL DIRTY EQUIPMENT/UTENSIS SEPARATED FROM THE CLEAN ONES; REMOVE/REPLACE CONTAINERS THAT ARE WORN/DISCOLORED.
- MAKE SURE TO ALWAYS POST MOST CURRENT FOOD PERMIT/RECEIPT IN A VIEWABLE AREA TO THE PUBLIC.
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10/15/2012 | 85 |
- 229.163 (h) (4)after eat, drink,etc; EMPLOYEES MUST IMMEDIATELY WASH HANDS AFTER DRINKING FROM A CUP AND BEFORE ENGAGING IN MANUAL WAREWASHING OR HANDLING CLEAN UTENSILS/EQUIPMENT.
- GNATS OBSERVED IN BACK AREA WHERE MOPSINK AND WET SPONGE WERE LOCATED; WILL NEED TO USE APPROVED PEST CONTROL MEASURES TO TREAT PESTS.
- NEED TO DISCARD/REPLACE ALL HIGHLY WORN/DINGY/YELLOW CONTAINERS USED IN ESTABLISHMENT.
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05/02/2012 | 90 |
- 229.167(p)(11)(C)rodents; EVIDENCE OF RODENT DROPPINGS ALONG BORDERS OF FLOOR IN MAIN KITCHEN, ON FLOOR IN BACK, WHERE MOPSINK/BULK ITEMS ARE KEPT, AND IN MENS RESTROOM; WILL NEED TO TREAT FACILITY WITH APPROVED METHODS.
- 229.165 (h) (2)thermometer available; PROVIDE THERMOMETERS FOR ALL REACH IN COOLERS
- WILL NEED TO PROVIDE AT LEAST ONE CERTIFIED FOOD MANAGER AT FACILITY DURING THE TIME BUSINESS IS OPEN; WILL NEED TO REGISTER WITHIN 10 DAYS
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01/02/2012 | 91 |
- 229.164 (a) - Honestly presented; SMALL BEETLES WITHIN FLOUR; CONDEMNED
- 229.167(p)(11)(C)rodents; EVIDENCE OF RODENT DROPPINGS BEHIND NONWORKING COOLER TO THE LEFT OF THE MAIN KITCHEN AREA; ALSO NOTICED IN BACK UNDERNEATH WHERE BULK FLOUR IS STORED; WILL NEED TO USE APPROVED METHODS TO TREAT FACILITY.
- NEED TO PROVIDE AT LEAST ONE EMPLOYEE TO BE FOOD MANAGER CERTIFIED AND BE PHYSICALLY PRESENT DURING ALL HOURS OF OPERATION; WILL NEED TO CORRECT BY NEXT REGULAR INSPECTION TO AVOID ANY REINSPECTION FEES.
- FOOD PERMIT EXPIRED; WILL NEED TO MAKE SURE TO PURCHASE FOOD PERMIT AND POST RECEIPT IN A VIEWABLE AREA UNTIL FOOD PERMIT ARRIVES.
- 229.165 (m) (1) (A)not clean; WILL NEED TO CLEAN INTERIOR OF MICROWAVE OUT(DIRTY).
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09/28/2011 | 84 |
- MAKE SURE TO HAVE AT LEAST ONE EMPLOYEE FOOD MANAGER CERTIFIED DURING ALL HOURS OF OPERATION.
- (d) (1) (B)free of breaks, cracks; MAKE SURE TO REPLACE ALL WORN OUT CONTAINERS/KITCHENWARE.
- 229.165 (m) (1) (A)not clean; MAKE SURE ALL DISHES AND BINS HOLDING VARIOUS EQUIPMENT IS CLEAN TO SIGHT AND TOUCH.
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06/06/2011 | 94 |
- 229.165 (d) (1) (B)free of breaks, cracks; Discard all broken/worn containers used for food preparation(for warming food items up).
- Make sure to provide at least one employee to be food manager certified and be present for all shifts.
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01/19/2011 | 94 |
- 229.167 (e) (2) no soap; No soap at time of inspection in men's restroom.
- No certified food manager present during inspection.
- 229.165 (m) (1) (A)not clean; containers holding utensils dirty; some plates observed dirty under hot holding area.
- 229.166 (g) (3) mop sink; Owner informs me she had a small fire in back where mopsink is located and this is the reason for no mopsink at time of inspection; licensed plumber is coming out within the next week to install mopsink; make sure to keep invoice to show proof of installation by a licensed plumber.
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08/18/2010 | 88 |
- Will need to provide at least one employee to be food manager certified and be physically present for all shifts.
- Make sure to provide thermometers for all reach in coolers.
- Do not place original bulk item bags on top of the exposed flour; need to make sure that all plates that have been previously washed, rinsed, and sanitized are clean(dirty plates observed with clean plates);
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04/30/2010 | 91 |
- DIRTY PLATES; MAKE SURE TO CLEAN OFF LIDS TO SPICES AND OTHER BULK ITEMS; SCOOPERS WITH HANDLES SHOULD BE USED, INSTEAD OF PLASTIC CUPS, TO OBTAIN FLOUR, SUGAR, ETC; MAKE SURE TO CLEAN ALL UTENSILS IF AT ANY TIME DURING OPERATION WHEN CONTAMINATION MAY HAVE OCCURRED(EMPLOYEE CUTTING RAW BEEF AND TOUCHING TONGS AND USING TONGS TO MOVE AROUND MEAT THAT WAS COOKING ON THE GRILL WITHOUT FIRST WASHING HANDS PROPERLY); WAS CORRECTED ON SITE AND EMPLOYEE WAS DIRECTED BY OWNER TO WASH HANDS PROPERLY, FOLLOWED BY USING AN ALCOHOL BASED SANITIZER; PROVIDE REFRIGERATOR(WITH SALSAS)TO BE CLEANED THOROUGHLY(VERY DIRTY); STORE ALL ICE SCOOPERS IN A SANITARY MANNER(PLEASE DON'T STORE ON TOP OF ICE CHEST).
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination.
- PLEASE PROVIDE AT LEAST ONE EMPLOYEE TO BE FOOD MANAGER CERTIFIED DURING ALL SHIFTS AND BE PRESENT.
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01/11/2010 | 90 |
| No violation noted during this evaluation. | 07/23/2009 | 87 |
| No violation noted during this evaluation. | 03/05/2009 | 75 |
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