Facility
Related Reports VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 09/21/2024
Score 99
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 05/28/2024
Score 100 VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 01/20/2024
Score 84
23 Observed maximum of 95F water throughout the establishment. Ensure the three compartment sink reaches the minimum required temperature of 110F at all times and ensure the hand sink reaches the minimum required temperature of 100F at all hand sinks. Plumber corrected issue on site. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.
47 8-304.11(K) Notification of the most recent inspection report is available upon request. 8-304.11(A) Permit posted.
29 Observed expired/no sanitizing test strips. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.
21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is present during all hours of operation. 2-101.11(A) Except as specified in (B), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation
31 Ensure all hand sinks are adequately supplied with paper towels at all times. 6-301.12 Hand drying provision.. 6-301.11
35 Observed employee food prepping without a hat or hair net. Ensure hats or hair nets are worn during food prepping at all times. 2-402.11 Hair Restraints effective. 2-303.11 Jewelry Prohibition.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Ensure all food is always stored at least 6 inches above the floor and contains protective coverings when in storage at all times.
38 Observed meat thawing under counter in no running water at 49F.
Ensure all food is properly thawed. 3-501.12(A) Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.13(B) Thawing. under running water criteria.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
9 Observed raw beef stored next to open container of salsa, tomatoes, and cilantro in cold hold unit. Ensure the food storage chart provided is adhered to. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 09/02/2023
Score 96
32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 228.224(i) Equipment and utensils approved for food use..
29 Establishment had expired sanitizing test strips. Ensure the test strips are not expired. 4-302.14 Sanitizing solutions, testing devices.
VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 08/12/2023
Score 69
18 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Observed laundry detergent used for cleaning floors and vents. Ensure only chemicals approved for kitchen are utilized.
Observed powder cleaner stored directly above meat in a sink while food prepping. Ensure chemicals are properly stored away from food at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly.
29 No test strips were available at the time of the inspection. Ensure sanitizer test strips are provided by the establishment. 4-302.14 Sanitizing solutions, testing devices.
7 Observed multiple produce items (lime, avocado, etc.) in moldy like bad condition. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
34 Observed ants throughout the kitchen area. Pest activity was evident throughout the establishment. Ensure that the weather strip for the back door must be repaired or replaced so that no light may enter the facility. Ensure the back door remains closed at all times. 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
35 Observed employee food prepping without a hat or hair net. Ensure hats or hair nets are worn during food prepping at all times. 2-402.11 Hair Restraints effective. 2-303.11 Jewelry Prohibition.
38 Observed meat thawing in open, still water at a temperature of ranges (69F-94F). Ensure all food is properly thawed. 3-501.12(A) Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.13(B) Thawing. under running water criteria.
2 Observed raw barbacoa meat sitting in still water a temperatures 61F-94F. Ensure all raw meat is kept at 41F or below at ALL times. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
3 Observed raw barbacoa meat in still water at 107F and above in hot water (100F). Ensure all meat that is held at hot hold temperatures is at a minimum of 135F and above at ALL times. 3-501.16(A)(1) Hot Hold (135°F or higher).
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is present during all hours of operation. 2-101.11(A) Except as specified in (B), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation
22 228.31(d) Food Handler Training criteria. At time of inspection food handling employees were unable to procure current/ valid food handling training. Ensure all food handling employees have current/ valid training.
41 Observed bins and storage containers of food and ingredients with no common labels of the food. Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food. Ensure all bulk items are properly labeled 3-601.11 Standards of identity.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Ensure all food is always stored at least 6 inches above the floor and contains protective coverings when in storage at all times.
31 Ensure all hand sinks are adequately supplied with paper towels at all times. 6-301.12 Hand drying provision.. 6-301.11
32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 228.224(i) Equipment and utensils approved for food use..
31 Observed employee restroom unequipped with paper towels and hand soap. Ensure all hand sinks are adequately supplied with hand soap and paper towels at all times. 6-301.12 Hand drying provision.. 6-301.11 Hand washing cleanser, availability
14 Observed employee preparing raw barbacoa meat and go to the front of the establishment and touch and the scale and other surfaces with out properly washing their hands. Ensure hand washing is more frequent and always occurs when working with raw products. 2-301.14 When to wash.
VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 05/25/2023
Score 100 VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 12/17/2022
Score 92
41 Ensure all food storage containers are labeled with common name. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
29 4-302.14 Sanitizing solutions, testing devices. Ensure there are test strips on site at all times.
46 228.223(g) Employee restrooms. Ensure the employee restrooms have soap and necessary items at all times.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Ensure all food is properly covered in the fridge.
46 5-205.15(B) A plumbing system shall be maintained in good repair. Observed a leak beneath the hand sink. Ensure the hand sink is repaired so that there are no leaks.
45 Observed the hand sink not securely attached to the wall. Ensure the hand sink is tightly and properly attached to the wall. 6-201.17(A) Attachments to walls and ceilings shall be easily cleanable.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed food in the fridge with no prep or discard dates. Ensure all food has a prep date and a discard date for 6 days after the prep date. (food kept more than 24 hours)
VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 02/27/2022
Score 91
32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
Observed tamales being stored in garbage bags. Ensure that food is stored in food grade items.
18 7-202.11(A) Approved Poisonous/toxic materials or chemicals.
Observed scented chlorine bleach being used.
22 228.31(d) Food Handler Training criteria.
21 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 11/13/2021
Score 94
41 228.66(b) Food storage containers, identified with common name of food..
Ensure all food storage containers are labeled with common name
37 228.69(a)(2) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment.
36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
22
38 228.75(c)(2) Thawing. under running water criteria.
Observed frozen beef thawing on counter at room temperature.
VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 05/22/2021
Score 97
43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.
Observed non shatter resistant lightbulbs in use in the food prep area
Ensure that Light bulbs shall be shielded, coated, or otherwise shatter-resistant
38 228.75(c)(2) Thawing. under running water criteria.
Observed beef being thawed in sink submerged in water.
Ensure that time/temperature control for safety (TCS) food shall be thawed:
(1) under refrigeration that maintains the food temperature 41 degrees Fahrenheit
(2) completely submerged under running water:
(3)thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
(4) using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
34 228.186(k)(2) Controlling pests. Check premises.
Observed old rodent droppings along the shelves in the front corner of restaurant.
Ensure that the premises of the establishment are checked and cleaned at a frequency to remove droppings.
VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 09/12/2020
Score 94
5 Babacoa in hot hold had an internal temperature of 120F. Ensure barbacoa is reheated to 165F before serving. Hot hold must maintain temperature above 135F.* * 228.73(a) Rapidly reheat 165°F for hot holding.
38 Meat was thawing at room temperature for "hours" per cook. Internal temperature of meat was 46F. Temperature near surface was 68F. "Air Thawing" is prohibeted for use in thawing foods. Food must be thawed: 1) in a refrigerator that can maintain food under 41F. 2) Completely submerged under 70F running water, AND running water must be able to overflow container food is in and go down a sink drain AND meat must not exceed 41F at any point. 3) Thawed as part of the cooking process. Current process must be adjusted to meet the requirements under 228.75 Thawing.
40 Styrofoam cup was found in soup in cold unit. Discontinue using styrofoam cups, or any single use utensil as a reuseable scoop. Reuseable scoops must have a handle and be durable. 228.112(c)(1) Single-service and single-use articles may not be reused.
46 Plumbing under left compartment of 3 compartment sink is leaking. Ensure leak is repaired. 228.149(e)(2) A plumbing system shall be maintained in good repair.
VICKY'S BARBACOA
1702 PINN RD
San Antonio , TX 78227
Date: 11/16/2019
Score 94
46 The 3 compartment sink has a slow drip on the left faucet. There is a slow drip on the plubming pipe under the left sink compartment. Ensure both are repaired. 228.149(e)(2) A plumbing system shall be maintained in good repair.
5 Babacoa in hot hold had an internal temperature of 120F. Ensure barbacoa is reheated to 165F before serving. Hot hold must maintain temperature above 135F.* 228.73(a) Rapidly reheat 165°F for hot holding.
38 Meat was thawing at room temperature for "hours" per cook. Internal temperature of meat was 46F. Temperature near surface was 68F. "Air Thawing" is prohibeted for use in thawing foods. Food must be thawed:
1) in a refrigerator that can maintain food under 41F.
2) Completely submerged under 70F running water, AND running water must be able to overflow container food is in and go down a sink drain AND meat must not exceed 41F at any point.
3) Thawed as part of the cooking process.
Current process must be adjusted to meet the requirements under 228.75 Thawing.
40 Styrofoam cup was found in soup in cold unit. Discontinue using styrofoam cups, or any single use utensil as a reuseable scoop. Reuseable scoops must have a handle and be durable. 228.112(c)(1) Single-service and single-use articles may not be reused.
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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