1818 GOLIAD RD
San Antonio , TX 78223

Date: 09/26/2024
Score 97

35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

27 3-501.15(A) Cooling method, criteria.

1818 GOLIAD RD
San Antonio , TX 78223

Date: 05/16/2024
Score 97

19 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

1818 GOLIAD RD
San Antonio , TX 78223

Date: 05/09/2023
Score 89

10 4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. 4-602.11(A)(4) Food-contact surfaces cleaned before using or storing a food temperature device. 4-601.11(A) Food-contact surfaces clean to sight and touch.

19 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

29 4-302.14 Sanitizing solutions, testing devices.

33 4-301.12(A) Manual ware washing, sink compartment requirements.

45 6-102.11(C) Storage areas. Outdoor storage areas for refuse, recyclables, or returnables. 6-501.12 Cleaning, frequency and RESTRICTIONs..

1818 GOLIAD RD
San Antonio , TX 78223

Date: 12/20/2022
Score 94

27 Establishment using insufficient amount of ice as a cooling method for raw and ready to eat ingredients. Ensure that if ice is used as a cooling method that food items are set into it. 3-501.15(A) Cooling method, criteria.

28 Food items in walk-in cold hold unit observed with prep dates but no use by dates. Ensure that all food items stored longer that 24 hours are labeled with a 'use by' date that is 7 days from date of preparation. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

29 Sanitizing testing strips not available at establishment. Ensure that testing strips are used to verify correct concentration of sanitizing solution. 4-302.14 Sanitizing solutions, testing devices.

1818 GOLIAD RD
San Antonio , TX 78223

Date: 05/10/2022
Score 93

41 All bulk items (dried peppers, flour, sugar, refried beans...) in containers should have at a minimum an identifier label. 3-601.11 Standards of identity. ---Spanish--- Todos los artículos a granel (pimientas secas, harina, azúcar, frijoles fritos...) en contenedores deben tener como mínimo una etiqueta identificadora. 3-601.11 Normas de identidad.

37 Food was missing protective covers in refrigeration units. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ---Spanish--- A los alimentos les faltaban cubiertas protectoras en las unidades de refrigeración. 3-302.11(A)(4) Alimentos protegidos contra la contaminación cruzada al almacenar los alimentos en paquetes, recipientes cubiertos o envoltorios.

32 Observations: Staff using grocery bags to store food. Ensure to only use food grade liners( bags) that are intended for direct food contact with the liner (bags). --Spanish-- Observaciones: El personal utiliza bolsas de comestibles para almacenar alimentos. Asegúrese de usar únicamente forros (bolsas) de grado alimenticio que estén diseñados para el contacto directo de los alimentos con el forro (bolsas). 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.

39 Observations: Storing cooking trays near splash of faucet by three compartment sink. 4-903.11(A)(2) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination.

44 Dumpsters and oil recycling containers should be keep clean at all times. 5-501.115Maintaining refuse areas and enclosures. ---Spanish--- Los contenedores de basura y los contenedores de reciclaje de aceite deben mantenerse limpios en todo momento. 5-501.115 Mantenimiento de áreas de basura y cerramientos.

34 Observations: Evidence of pests can be observed in the establishment. Contact your licensed exterminator and adhere to the following: (k) Controlling pests. The presence of insects, rodents, and other pests shall be control to eliminate their presence on the premises by: Using methods, if pests are found, such as trapping devices or other means of pest control. ---Spanish---- Observaciones: En el establecimiento se puede observar una evidencia de plagas (moscas). Póngase en contacto con su exterminador con licencia y preste atención a lo siguiente: Utilizando métodos, si se encuentran plagas, como dispositivos de captura u otros medios de control de plagas. 6-501.111(B) Controlling pests. Check premises.

1818 GOLIAD RD
San Antonio , TX 78223

Date: 11/15/2021
Score 92

28 Prepared foods were improperly labeled. The food was missing a label with the day of preparation. Food should be marked with an identifier name, date of preparation and a discard date. Date of preparation is day one, plus 6 for a total of 7 days. *228.75(g)(1) Date marking prepare on site RTE/ TCS food. The longest USE BY date is the day of preparation plus 6 days.- ---Spanish--- Los alimentos preparados fueron etiquetados incorrectamente. A la comida le faltaba una etiqueta con el día de preparación. Los alimentos deben estar marcados con un nombre de identificador, fecha de preparación y una fecha de descarte. La fecha de preparación es el primer día, más 6 para un total de 7 días. * 228.75 (g) (1) El marcado de la fecha se prepara en el sitio RTE / TCS. La fecha "USE BY" (usar para esta fecha) más larga es el día de preparación más 6 días.

21 Food manager certification was not available at the time of inspection. At least one person with a Food Manager Certification should be present per shift. * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. ---Spanish--- La certificación del administrador de alimentos no estaba disponible en el momento de la inspección. Al menos una persona con una Certificación de Gerente de Alimentos debe estar presente por turno. * 228.33 (a) Al menos un empleado que tiene responsabilidad de supervisión y administración y la autoridad para dirigir y controlar la preparación y el servicio de los alimentos debe ser un gerente certificado de protección de alimentos que ha demostrado la habilidad de la información requerida al pasar una prueba que es parte de un certificado. programa. At least 1 Certified Food Manager (CFM) must be present during all hours of operation. Register CFM certificates with City of San Antonio at DBSC located at 1901 S. Alamo, Monday through Friday between 7:45am- 4:30pm at a cost of $15.45 per ID

22 * 228.33(d) Food Handler Training criteria. (d) Except for personal with certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment. Pf [22] ---Spanish--- * 228.33 (d) Criterios de capacitación de manipuladores de alimentos. (d) Excepto personal con administrador de alimentos certificado, todos los empleados de alimentos deberán completar con éxito un curso acreditado de capacitación para manipuladores de alimentos, dentro de los 60 días posteriores al empleo. Pf [22]

44 Dumpsters and oil recycling containers should be keep clean at all times. 228.152(p) Maintaining refuse areas and enclosures. ---Spanish--- Los contenedores de basura y los contenedores de reciclaje de aceite deben mantenerse limpios en todo momento. 228.152 (p) Mantenimiento de áreas de basura y cerramientos.

37 Observations: Food containers being place directly on the kitchen floor. Corrective Actions: All food must at least 6 inches of the floor or on a pallet. 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. ---Spanish--- Observaciones: Los envases de alimentos se colocan directamente en el suelo de la cocina. Acciones correctivas: Toda la comida debe estar por lo menos a 6 pulgadas del piso o en una paleta. 228.69 (a) (1) (C) Almacenar la comida al menos 15 cm (6 pulgadas) sobre el piso.

1818 GOLIAD RD
San Antonio , TX 78223

Date: 06/15/2021
Score 90

9 Raw food products in refrigeration units and preparation lines should be arrange a manner which reduces the possibility of cross-contamination from the different meats types. Review handouts given. * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. ---Spanish---- Los productos alimenticios crudos en unidades de refrigeración y líneas de preparación deben organizarse de manera que reduzca la posibilidad de contaminación cruzada de los diferentes tipos de carne. Revise los folletos dados. * 228.66 (a) (1) (B) (ii) La contaminación cruzada protegida por alimentos arregla cada tipo de alimento en el equipo para prevenir el cruzamiento.

34 Observations: Evidence of pests (flies) can be observed in the establishment. Contact your licensed exterminator and adhere to the following: (k) Controlling pests. The presence of insects, rodents, and other pests shall be control to eliminate their presence on the premises by: (1) routinely inspecting incoming shipments of food and supplies; [34] (2) routinely inspecting the premises for evidence of pests; [34] (3) using methods, if pests are found, such as trapping devices or other means of pest control. (4) eliminating harborage conditions. [34] ---Spanish---- Observaciones: En el establecimiento se puede observar una evidencia de plagas (Moscas). Póngase en contacto con su exterminador con licencia y preste atención a lo siguiente: (k) Control de plagas. La presencia de insectos, roedores y otras plagas se controlará para eliminar su presencia en las instalaciones mediante: (1) inspeccionar rutinariamente los envíos entrantes de alimentos y suministros; [34] (2) inspeccionar rutinariamente las instalaciones para detectar evidencia de plagas; [34] (3) utilizando métodos, si se encuentran plagas, como dispositivos de captura u otros medios de control de plagas. (4) eliminando las condiciones de refugio. [34] 228.186 (k) (3) Control de plagas. La eliminación de las condiciones de refugio.

35 Observations: Unapproved drink containers found around several work stations throughout kitchen. Corrective Actions: Designated employee beverage areas or approve container near work area. Approved containers have a straw and lid system that does not require hand contact near the mouthpiece. Drinks should be stored below or away from workstations. ---Spanish-- Observaciones: Recipientes de bebidas no aprobados que se encuentran alrededor de varias estaciones de trabajo en la cocina. Acciones correctivas: áreas designadas para bebidas de los empleados o aprobación de contenedores cerca del área de trabajo. Los recipientes aprobados tienen un sistema de pajilla y tapa que no requiere contacto con las manos cerca de la boquilla. Las bebidas deben almacenarse debajo o lejos de las estaciones de trabajo.

15 Bare hand contact was observed with tortillas. A barrier such as gloves, spatulas, or foil may be used to handles tortillas after cooked. * 228.65(a)(2) Bare hands contact with ready-to-eat foods. ----Spanish---- Se observó contacto con las manos desnudas con tortillas. Se puede usar una barrera como guantes, espátulas o papel de aluminio para manipular tortillas después de cocinarlas. * 228.65 (a) (2) Contacto de manos desnudas con alimentos listos para el consumo.

37 Observations: Food containers being place directly on the kitchen floor. Corrective Actions: All food must at least 6 inches of the floor or on a pallet. 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. ---Spanish--- Observaciones: Los envases de alimentos se colocan directamente en el suelo de la cocina. Acciones correctivas: Toda la comida debe estar por lo menos a 6 pulgadas del piso o en una paleta. 228.69 (a) (1) (C) Almacenar la comida al menos 15 cm (6 pulgadas) sobre el piso.

44 Dumpsters and oil recycling containers should be keep clean at all times. 228.152(p) Maintaining refuse areas and enclosures. ---Spanish--- Los contenedores de basura y los contenedores de reciclaje de aceite deben mantenerse limpios en todo momento. 228.152 (p) Mantenimiento de áreas de basura y cerramientos.

1818 GOLIAD RD
San Antonio , TX 78223

Date: 12/09/2020
Score 86

9 Raw food products in refrigeration units and preparation lines should be arrange a manner which reduces the possibility of cross-contamination from the different meats types. Review handouts given. * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented.

10 Improper washing procedure for manual ware-washing was observed. Review handout with staff on proper washing of dishes in three compartment sink. * 228.118(3)(D) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §228.2(125) of this title (relating to Definitions).

21 Food manager certification was not available at the time of inspection. At least one person with a Food Manager Certification should be present per shift. * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. ---Spanish--- La certificación del administrador de alimentos no estaba disponible en el momento de la inspección. Al menos una persona con una Certificación de Gerente de Alimentos debe estar presente por turno. * 228.33 (a) Al menos un empleado que tiene responsabilidad de supervisión y administración y la autoridad para dirigir y controlar la preparación y el servicio de los alimentos debe ser un gerente certificado de protección de alimentos que ha demostrado la habilidad de la información requerida al pasar una prueba que es parte de un certificado. programa.

22 * 228.33(d) Food Handler Training criteria. (d) Except for personal with certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment. Pf [22] ---Spanish--- * 228.33 (d) Criterios de capacitación de manipuladores de alimentos. (d) Excepto personal con administrador de alimentos certificado, todos los empleados de alimentos deberán completar con éxito un curso acreditado de capacitación para manipuladores de alimentos, dentro de los 60 días posteriores al empleo. Pf [22]

42 Detail cleaning is required in kitchen. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ---Spanish--- Se requiere limpieza de detalles en la cocina. 228.114 (c) Las superficies del equipo que no estén en contacto con alimentos se limpiarán con la frecuencia necesaria para evitar la acumulación de residuos.

43 Observation: walk-in cooler fans vent require cleaning. 228.174(b) Heating, ventilating, air conditioning system vents.

32 Observations: Staff using grocery bags to store food. Ensure to only use food grade liners( bags) that are intended for direct food contact with the liner (bags). 228.101. Multiuse Materials. (a) Characteristics. 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: P [18] (1) safe; P [18] (2) durable, corrosion-resistant, and nonabsorbent; Pf [32] --Spanish-- Observaciones: El personal utiliza bolsas de comestibles para almacenar alimentos. Asegúrese de usar únicamente forros (bolsas) de grado alimenticio que estén diseñados para el contacto directo de los alimentos con el forro (bolsas). 228.101. Materiales de usos múltiples. (a) Características. Los materiales que se utilizan en la construcción de utensilios y las superficies del equipo que tienen contacto con los alimentos pueden no permitir la migración de sustancias nocivas o impartir colores, olores o sabores a los alimentos y, en condiciones normales de uso, deben ser: P [18] (1) seguro; P [18] (2) duradero, resistente a la corrosión y no absorbente; Pf [32]

1818 GOLIAD RD
San Antonio , TX 78223

Date: 09/18/2020
Score 92

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. OBSERVED RAW MEAT/EGGS ABOVE PRODUCE

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. ENSURE ALL SURFACES OF THE RESTAURANT ARE CLEANED ON A MORE FREQUENT BASIS

43 228.106(a) Ventilation hood systems, drip prevention. VENTS SHOULD BE CLEANED ON A MORE ROUTINE BASIS

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ENSURE ALL FOOD IS COVERED AT ALL TIMES

32 * 228.104(a) Cleanability. Food-contact surfaces.. DO NOT USE TAKE OUT BAGS TO COVER/HOLD FOOD

1818 GOLIAD RD
San Antonio , TX 78223

Date: 03/18/2020
Score 95

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. OBSERVED RAW SHELLED EGGS ABOVE READY TO EAT FOODS AND PRODUCE.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. ENSURE ALL FOODS THAT ARE PREPPED ON SITE HAVE A CORRECT DATE LABEL/DISCARD LABEL OF 7 DAYS AFTER THE DATE THE FOOD WAS PREPPED