Facility
Related Reports EL CASTILLO MEXICAN RESTAURANT
425 ST MARYS S
San Antonio , TX 78205
Date: 11/16/2023
Score 91
28 DID NOT OBSERVED DATE LABELS IN USE. ENSURE DATE LABELS ON ALL ITEMS THAT ARE SLICED, MIXED, COOKED AND COOLED, OR PREPARED AND THEN HELD IN REFRIGERATION FOR MORE THAN 24 HOURS. 7 DAYS COUNTUING THE PREP DATE AS DAY ONE AND THEN DAY 7 AS THE DATE THAT FOOD MUST BE USED BY OR DISCARDED.
3-501.17(A) Date marking prepare on site RTE/ TCS food.
34 OBSERVED DROPPINGS AND SOME HOLES IN ESTABLISHMENT. CLEAN ALL DROPPINGS, SEAL HOLES, CLEAN ANY GREASE RUNS ON TOP OF PIPES, NEAR HOLES, ETC. AND DISINFECT ANY AREAS WHERE FOUND. REPAINT IF NEEDED TO MAKE MONITORING EASIER. SEAL LARGE CONDUIT HOLE INTO FOUNDATION IN ELECTRICAL ROOM. REMOVE ANY UNNECESSARY EQUIPMENT TO PREVENT HIDING PLACES.
6-501.111(B) Controlling pests. Check premises.
6-501.111(D) Controlling pests. Eliminating harborage conditions.
45 1) SEAL HOLES, GAPS, CRACKS, SPACES, ETC. CORNERS OF KITCHEN, ELECTRICAL ROOM, UPSTAIRS ROOM.
2) AIR CONDITIONER IS DRIPPING AND HAS FULL BUCKET UNDER IT. HAVE THE CONDENSATE LINE CLEARED OR UNIT SERVICED TO ENSURE MOISTURE IS DRAINED OUT THROUGH PIPE.
6-501.11 Repairing. The physical facilities shall be maintained in good repair.
REMOVE ANY UNNEEDED ITEMS - BROKEN EQUIPMENT, EXTRA GLASS BOTTLE CASES, ETC.
6-501.114 Maintaining premises, unnecessary items and litter.
37 ITEMS IN COOLERS NEED COVERS, LIDS OR OVERWRAP.
3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
CLEAN AND SANITIZE TOP SHELF OVER HOT HOLD.
3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.
42 CLEAN AND SANITIZE TOP SHELF OVER HOT HOLD AREA. CLEAN ON TOP OF REFRIGERATORS, ETC.
4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3 ONE SAUSE/GRAVY IN HOT HOLD ONLY MEASURED 108 - 116 F. MUST BE HELD AT 135 F OR HOTTER. REHEAT TO 165 F BEFORE HOLDING AT 135 F OR HOTTER. ENSURE ANY REHEATED FOODS REACH 165 F BEFORE HOLDING AT 135 F OR HOTTER. CORRECTED ON SITE.
3-501.16(A)(1) Hot Hold (135°F or higher).
EL CASTILLO MEXICAN RESTAURANT
425 ST MARYS S
San Antonio , TX 78205
Date: 09/06/2023
Score 90
2 PREP COOLER ACROSS FROM COOKING LINE HAD FOODS ABOVE 41 F. IT MAY BE THAT IT IS OPENED TO MAKE EACH ORDER AND THAT IT IS ACROSS FROM SUCH HOT EQUIPMENT. STAFF DISCUSSED MOVING LOCATION OF COOLER TO NOT BE AFFECTED BY HEAT. UNTIL ISSUE RESOLVED, YOU CAN USE TIME ONLY AS A HEALTH CONTROL WHICH ALLOWS YOU TO USE TIME INSTEAD OF TEMPERATURE FOR FOOD SAFETY. TIME IS LIMITED TO 4 HOURS IF EVER ABOVE 70 F OR 6 HOURS IF NEVER ABOVE 70 F. TWO THINGS ARE NEEDED TO DO THIS. 1) WRITTEN PROCEDURES STATING THAT TIME ONLY IS WHAT YOU ARE DOING, AND 2) RECORD KEEPING OF TIME. THIS CAN BE A LOG SHEET, STICKERS, ETC. AFTER THE ALLOWED TIME IS UP, ALL FOODS MUST BE DISCARDED. CORRECTED ON SITE. ALL FOODS IN UNIT WILL BE DISCARDED AFTER 6 HOURS IN UNIT.
3-501.16(A)(2) Cold Hold (41°F or below).
32 OBSERVED FOODS IN DIRECT CONTACT WITH TO PLASTIC GROCERY STYLE BAGS. OBSERVED ONE PLASTIC TUB THAT IS NOT FOOD GRADE. ENSURE ALL CONTAINERS WITH DIRECT FOOD CONTACT ARE FOOD GRADE.
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.
34 CONTINUE WITH SEALING BUILDING, CLEANING UNUSED AND HARD TO GET TO AREAS.
6-501.111(B) Controlling pests. Check premises.
6-501.111(D) Controlling pests. Eliminating harborage conditions.
45 ) SEAL HOLES, GAPS, CRACKS, SPACES, ETC. 2) REPAIR WATER SUPPLY DRIP BETWEEN ICE MAKER AND PREP COOLER. 3) AIR CONDITIONER IS DRIPPING AND HAS FULL BUCKET UNDER IT. HAVE THE CONDENSATE LINE CLEARED OR UNIT SERVICED TO ENSURE MOISTURE IS DRAINED OUT THROUGH PIPE 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
9 OBSERVED WHOLE RAW EGGS STORED OVER PRODUCE. ENSURE PROPER STACKING ORDER ACCORDING TO REQUIRED COOKING TEMPERATURE IN CASE ANYTHING DRIPS, THEN THE ITEM BELOW WILL GET COOKED TO A HIGHER TEMPERATURE THAN THE ITEM THAT DRIPPED ON IT. CORRECTED ON SITE.
3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
EL CASTILLO MEXICAN RESTAURANT
425 ST MARYS S
San Antonio , TX 78205
Date: 03/23/2023
Score 92
2 PREP COOLER ACROSS FROM COOKING LINE HAD FOODS ABOVE 41 F. IT MAY BE THAT IT IS OPENED TO MAKE EACH ORDER AND THAT IT IS ACROSS FROM SUCH HOT EQUIPMENT. STAFF DISCUSSED MOVING LOCATION OF COOLER TO NOT BE AFFECTED BY HEAT.
UNTIL ISSUE RESOLVED, YOU CAN USE TIME ONLY AS A HEALTH CONTROL WHICH ALLOWS YOU TO USE TIME INSTEAD OF TEMPERATURE FOR FOOD SAFETY. TIME IS LIMITED TO 4 HOURS IF EVER ABOVE 70 F OR 6 HOURS IF NEVER ABOVE 70 F. TWO THINGS ARE NEEDED TO DO THIS. 1) WRITTEN PROCEDURES STATING THAT TIME ONLY IS WHAT YOU ARE DOING, AND 2) RECORD KEEPING OF TIME. THIS CAN BE A LOG SHEET, STICKERS, ETC. AFTER THE ALLOWED TIME IS UP, ALL FOODS MUST BE DISCARDED.
CORRECTED ON SITE. ALL FOODS IN UNIT WILL BE DISCARDED AFTER 6 HOURS IN UNIT.
3-501.16(A)(2) Cold Hold (41°F or below).
46 1) MEN'S ROOM EXHAUST FAN NOT WORKING. 2) WOMEN'S ROOM NEEDS COVERED TRASH CAN.
5-501.17 Toilet room receptacle, covered.
45 1) SEAL HOLES, GAPS, CRACKS, SPACES, ETC.
2) REPAIR WATER SUPPLY DRIP BETWEEN ICE MAKER AND PREP COOLER.
3) AIR CONDITIONER IS DRIPPING AND HAS FULL BUCKET UNDER IT. HAVE THE CONDENSATE LINE CLEARED OR UNIT SERVICED TO ENSURE MOISTURE IS DRAINED OUT THROUGH PIPE.
4) REMOVE OR BETTER ORGANIZE SUPPLIES AND ITEMS IN CLOSET, UPSTAIRS AREA, NEAR REAR DOOR, ETC.
6-501.11 Repairing. The physical facilities shall be maintained in good repair.
34 CONTINUE WITH SEALING BUILDING, CLEANING UNUSED AND HARD TO GET TO AREAS.
6-501.111(B) Controlling pests. Check premises.
6-501.111(D) Controlling pests. Eliminating harborage conditions.
32 ENSURE ALL CONTAINERS WITH DIRECT FOOD CONTACT ARE FOOD GRADE.
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.
EL CASTILLO MEXICAN RESTAURANT
425 ST MARYS S
San Antonio , TX 78205
Date: 11/22/2022
Score 90
34 OBSERVED RODENT DROPPINGS IN SEVERAL PLACES AS WELL AS EVIDENCE OF CHEWING. ALSO 3 HOLES IN WALLS. SEAL HOLES. CLEAN UP DROOPPINGS AND DISINFECT WITH 1 QUARTER CUP OF BLEACH PER GALLON. MONITOR AREAS FOR FUTURE RODENT ACTIVITY. HAVE MONTHLY LICENSED PEST CONTROL.
6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions.
31 THE HAND SINK HAD NO PAPER TOWELS AND HAD FOOD DEBRIS IN IT. ALWASY SUPPLY WITH PAPER TOWELS. USE HAND SINK ONLY FOR HAND WASHING.
6-301.12 Hand drying provision.
5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
30 FOOD ESTABLISHMENT PERMIT EXPIRED 09/30/2022. PLEASE RENEW AND PAY ANY LATE FEES. PAY BY 11/30/2022 TO AVOID ANOTHER MONTHLY LATE FEE.
8-301.11.1 Permit Requirement, Prerequisite for Operation.
32 OBSERVED PLASTIC STORAGE CONTAINERS USED TO STORE FOOD. THESE ARE NOT DESIGNED FOR FOOD STORAGE. REPLACE WITH FOOD GRADE CONTAINERS. ALSO, SOME OF THE POTTERY PLATES ARE CRACKED OR CHIPPED.
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.
9 OBSERVED WHOLE EGGS STORED OVER COOKED AND COOLED FOODS AND RAW BACON STORED OVER COOKED AND COOLED SAUCE. STORE RAW ANIMAL FOODS BELOW AND AWAY FROM OTHER FOODS TO PREVENT CONTAMINATION FROM DRIPPING.
3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
EL CASTILLO MEXICAN RESTAURANT
425 ST MARYS S
San Antonio , TX 78205
Date: 08/04/2022
Score 95
42 Observed grease build up on vent hood. Observed grease build up on floor under fryer and grill. Observed food debris build up on cold hold units as well as inside coolers. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
32 Observed white grocery bags used store food. Ensure all food stored, is kept in material that is labeled, approved/food grade. 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.
45 6-501.114 Maintaining premises, unnecessary items and litter. Observed several unused items such as catering dinnerware, boxes of drinking glass, unused refrigerators, etc. Ensure any/all unused equipment is removed from establishment.
34 Observed several rodent droppings on floor behind unused equipment, under shelves, and in pantry area (floor). Owner states they receive pest control treatment every 6 months; invoice not provided. Ensure all rodent droppings are eliminated. Ensure all unused equipment is removed from establishment. Eliminate food source for pests; food residue, repair any leaks, seal any holes, cracks and other openings. Ensure exit door is kept closed at all times.
EL CASTILLO MEXICAN RESTAURANT
425 ST MARYS S
San Antonio , TX 78205
Date: 06/08/2020
Score 94
29 * 228.105(b) Food thermometers--easily readable. Make sure to always provide a thermometer in each of the cooling units.
43 228.178 Ventilation, Mechanical. Establishment is not well ventilated. Smoke fills up the entire kitchen and warms food items on the prep table. Install a ventilation mechanism such as a window with screen to ventilate kitchen during operations.
18 * 228.206(a) Sanitizers, criteria. Chlorine sanitizer at 200 ppm. Make sure chlorine levels are between 50 and 100 ppm. Use your test strip to check chemical levels.
EL CASTILLO MEXICAN RESTAURANT
425 ST MARYS S
San Antonio , TX 78205
Date: 12/05/2019
Score 90
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). One of the reach-in coolers is not holding foods at the right temperature. Coolers must hold foods at 41F or below. Move all foods into another cooler.
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw eggs, cooked foods and vegetables all haphazardly stored in reach-in coolers. Cooked foods must be separated from raw eggs and vegetables. Separate foods in the coolers.
38 228.75(c)(2) Thawing under running water criteria. Observed thawing of frozen foods at room temperature. Frozen foods must be thawed under running water or other approved methods such as part of the cooking process.
31 * 228.175(c) Hand drying provision. Not having paper towel at the hand washing sink. Hand sinks must be stocked with soap and paper towel.
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. Two of the air intake vents in the kitchen are dirty/dusty. Clean air intake vents.
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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