Facility
Related Reports EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 06/14/2024
Score 87
1 Observed beans and chile con carne made day prior at 51F. Ensure all food items are properly cooled from 135F to 41F or below within 6 hours.
3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
10 Observed containers on clean rack with adhesive stickers still stuck on from previous use. Ensure all dishes are properly cleaned and stored.
4-601.11(A) Food-contact surfaces clean to sight and touch.
34 Observed dead insect. Ensure dead insects are properly cleaned and areas are maintained.
6-501.111(B) Controlling pests. Check premises. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
35 Observed employee in kitchen actively food prepping without hair restraint. Ensure all employees wear effective hair restraints when in kitchen.
2-402.11 Hair Restraints effective.
39 Observed utensils stored in container with debris. Ensure all utensils are properly stored in clean container.
3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.
43 Observed vents and fans with dust. Ensure all vents and fans are properly cleaned and maintained.
6-501.14(A) 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.
41 Observed containers without name. Ensure all bulk containers are properly labeled.
3-302.12 Food storage containers, identified with common name of food..
32 Observed containers with cracks. Ensure all equipment that is damaged is discarded.
228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 10/05/2023
Score 90
35 Observed phones and personal items throughout kitchen. Observed workers without hair restraints. Ensure phones and personal items are stored in a separate location away from food prep areas. Ensure hair restraints are used in food prep areas. 2-402.11 Hair Restraints effective.
21 Food manager on site was not able to provide Food Manager Certification during time of inspection. Ensure copies are present on-site. 228.221(a)(4)(A) Certified Food Protection Manager Certification.
1 Observed rice in walk-in cooler with a temperature of 68F and beans with a temperature of 56F. Beans and rice were thrown away since they had been cooling overnight and were not at 41F or below. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
18 Observed spray bottles with liquids not labeled with contents. Ensure all spray bottles are properly labeled. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
42 Observed accumulation of debris in ice bin in bar area. Ensure machine is cleaned often and maintained to prevent build-up. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 06/06/2023
Score 79
10 Observed various clean dishes with adhesive sticker remnants. Ensure all food contact equipment is properly cleaned. Wash, rinse, and sanitize.
4-601.11(A) Food-contact surfaces clean to sight and touch.
15 Observed employee go from serving customer to touch and prep tortillas. Ensure all employees properly wash their hands and wear gloves when handling ready to eat food items.
3-301.11(B) Bare hands contact with ready-to-eat foods.
14 Observed employee grab personal food and eat and continue to work with same gloves. Ensure all employees properly wash their hands and replace gloves when/if contamination may occur.
2-301.14 When to wash. 3-304.15(A) Gloves single use.
46 No covered trash can in restroom. Ensure covered trash can with lid is placed in restroom.
5-501.17 Toilet room receptacle, covered.
39 Observed cups being used as scoops. Ensure proper dispensing utensil with handle is used and handle is stored above the top of the food.
3-304.17(D) Take-out beverage containers refilled by employees or the consumer if refilling is a contamination-free process.
43 Observed vents and fans with an accumulation of dust. Ensure all air vents, light fixtures, and fans are properly cleaned and maintained.
6-501.14(A) 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.
35 Observe employee eating in kitchen. Ensure all employees eat in a designated area away from food and supplies used for establishment.
2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
35 Observed employee in kitchen actively handling food without hair restraint. Ensure all employees wear effective hair restraints when in the kitchen.
2-402.11 Hair Restraints effective.
28 Observed various food items in walk-in without proper date label. Ensure all ready-to-eat food items that will be stored for more than 24 hours are properly cleaned and maintained.
3-501.17(A) Date marking prepare on site RTE/ TCS food.
29 Test strips incorrect for sanitizing solution used, discolored, and expired. Ensure correct test strips are obtained and used regularly.
4-302.14 Sanitizing solutions, testing devices.
21 No food manager on site. Ensure that there is at least one certified food manager on site during hours of operation.
228.221(a)(4)(A) Certified Food Protection Manager Certification.
37 Observed items in walk in and coolers without lid/covering and items on shelving without covering/packaging (ex: buns). Ensure all food items are properly stored and covered.
3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
42 Observed buildup on containers. Ensure all containers are properly cleaned and maintained.
4-101.19 Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 01/05/2023
Score 90
10 Observed food containers stored as clean dirty with food debris. Ensure all food containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
42 Observed drying racks where clean utensils are stored dirty with grime build up. Ensure racks are cleaned on a schedule that will prevent build up as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
39 Observed clean dishware stored in dirty containers. Ensure all clean dishware are stored in a clean, dry location. 4-903.11(A)(1) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location.
28 Observed TCS food items prepared on site stored inside walk in cooler without a use by date. Ensure all TCS food items prepared onsite that are held for longer than 24 hours are labeled with a use by date as per 3-501.17(A) Date marking prepare on site RTE/ TCS food.
45 Observed floor area under fryers located in the back dirty with grease and food debris build up. Ensure floor area is cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs..
22 Observed three kitchen staff handling food items without being/being a current Certified Food Handler. Ensure all kitchen staff handling food items are Certified Food Handlers as per 228.31(d) Food Handler Training criteria.
EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 06/21/2022
Score 100 EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 03/01/2022
Score 100 EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 11/05/2021
Score 96
39 Observed soiled interior of ice machine.
Ensure interior and exterior is clean to sight and touch.
36 Observed in use wiping cloths not being properly stored in sanitizer after use.
Ensure Wiping Cloths Storage:
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
28 Observed prep date instead of use by dates.
Ensure proper date marking.
USE BY DATES:
Refrigerated, ready-to-eat, time/temperature controlled for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41 degrees Fahrenheit or less for a maximum of 7 days. The day of preparation shall be counted as day 1.
EXPIRED FOODS.
Ensure all foods are used, sold or discarded by their expiration dates.
EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 08/26/2021
Score 90
30 Establishment does not have valid food permit/posted.
34 Observed flies in establishment/kitchen/prepping areas.
Ensure flies are removed by any approved means.
36 Observed in use wiping cloths not being properly stored in sani buckets after use.
Ensure proper storage of wiping cloths.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
19 Observed hoses not having back flow prevention valves.
Ensure back flow prevention valves where needed.
19 Observed 3 compartment sink in bar area not having hot water.
Ensure sink has hot water (110F).
19 Observed bar soda nozzle not properly plumbed to a drain.
Ensure soda nozzle is properly drained.
39 Observed reach in cooler not properly holding temp. Manager stated work order placed and part being order. Manager will ice foods and will use 4 hr holding time with proper date marks.
33 Observed mechanical dish machine not properly sanitizing. Establishment does not have test strips for sanitizing. Ensure machine is corrected before use and establishment maintains test strips and regularly test sanitizing solutions.
EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 03/09/2021
Score 91
10 * 228.113(1) Food-contact surfaces clean to sight and touch.
Observed cleaned bowls stored above food line that the interior of bowls were soiled with old food/debris.
Ensure bowls and all utensils are clean to sight and touch/sanitized before use.
10 Observed in use cutting knives stored in-between soiled tables. Ensure in use knives are properly stored so contamination does not occur.
29 Observed establishment does not have thermometers in all hot hold and cold hold units.
Ensure thermometers are easily readable.
29 Observed establishment not having chemical test strips to test sanitizing solutions.
Ensure establishment is equipped with test strips.
30 Observed establishment does not have current permit posted. Ensure current permit is acquired and posted.
39 Observed damaged utensils and cutting boards (large gaps/scraps/burns etc.) in establishment. Ensure these utensils are corrected or no longer used in establishment.
45 Observed 3 compartment sink at bartender station not having hot water.
Ensure units hot water is repaired.
EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 11/20/2020
Score 92
10 Observed interior of ice machine soiled.
Ensure interior of ice machine is clean to sight and touch.
10 Observed bar well at bar area where ice being stored the bottles of margarita mix being stored directly with consumable ice.
Ensure consumable ice is segregated from items that may contaminate ice.
10 Observed beverage cold plate in bar well not separated or protected from consumable ice.
Ensure plate is keep separate from consumable ice.
36 Observed in use wiping cloths not being stored in sanitizing solutions after use.
Ensure proper storage of wiping cloths after use.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
45 Observed in bar area personal items being stored on single service items.
Ensure personal items are stored in a manner that does not contaminate single service items, utensils, or foods.
41 Observed bulk items with no clearly marked names.
Ensure all bulk item foods are clearly labeled with a common name. Ensure a utensil with a single point of contact is used as a scoop in bins.
31 Observed employees using hand sinks other than hand washing purposes (washing cloths and dumping drinks)
Ensure hand washing sinks are used only for hand washing only.
31 Observed bar area not having drying provisions.
Ensure at all times hand washing stations has hot water, soap, and drying provisions.
EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 07/09/2020
Score 100 EL CHAPARRAL MEXICAN RESTAURANT
2838 N FM 1604 E #105
San Antonio , TX 78232
Date: 01/09/2020
Score 94
32 Remove any torn plastic or foil that is lining any shelving in the kitchen and dish room areas - the liner is not easy cleanable in this condition
45 Remove any loose hanging silicone from the ceiling area inside the walk-in cooler unit
23 Restore hot water to the bar area 3 compartment sink
46 Need to replace disposable paper towels inside the employee restroom
46 Need to repair the employee restroom door in the kitchen area so it is self closing and closes flush with door frame
NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits.
The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points.
A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.
Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District. |
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