1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 08/06/2024
Score 88

32 Observed: A sponge and scrubber combo was in the water of the wash compartment with dishes. Discontinue the use of sponge attached to scrubber for washing food contact surfaces of dishes and utensils, as per....4-101.16 Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. ---------- Observado: Había una combinación de esponja y estropajo en el agua del compartimento de lavado con los platos. Suspender el uso de esponjas adheridas al estropajo para lavar superficies de platos y utensilios que entran en contacto con alimentos, según... 4-101.16 Esponjas, limitación de uso. Las esponjas no se pueden usar en contacto con superficies limpias y desinfectadas o en uso que estén en contacto con alimentos.

10 Observed: No bleach in sanitizer water of the three compartment sink. Ensure the sanitizer compartment has water and bleach (50-100ppm) in order to properly sanitize all dishes and utensils, as per...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.

33 Observed: The first compartment with only dirty dishes, the middle compartment with water and soap and the last compartment with water. Ensure the flow of the three compartment sink is done properly every time dishes/utensils are washed. First compartment - soap and water, Second compartment - water only (to wash off soap), and Third compartment - water and bleach (50-100ppm) mixture and leave for 1 minute and then lay to dry on drainboard. ---------- Observado: El primer compartimento solo con platos sucios, el compartimento del medio con agua y jabón y el último compartimento con agua. Asegúrese de que el flujo del fregadero de tres compartimentos se realice correctamente cada vez que lave los platos/utensilios. Primer compartimento: agua y jabón, Segundo compartimento: solo agua (para quitar el jabón) y Tercer compartimento: mezcla de agua y lejía (50-100 ppm), déjelo durante 1 minuto y luego déjelo secar sobre un escurridor.

31 Observed: A container in hand sink in kitchen. Ensure hand sink is to ONLY be used for washing hands not placing things in or getting water from for other purposes, as per...5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. ---------- Observado: Un recipiente en el fregadero de la cocina. Asegúrese de que el lavamanos SÓLO se use para lavarse las manos, no para colocar cosas ni sacar agua para otros fines, según... 5-205.11 Usar una instalación para lavarse las manos. accesible en todo momento para uso de los empleados; No debe utilizarse para otros fines que no sean el lavado de manos.

37 Observed: Dirty fan cooling foods on table. Ensure the fan is clean and free of dust accumulation, as per....3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination. ---------- Observado: Ventilador sucio enfriando alimentos en la mesa. Asegúrese de que el ventilador esté limpio y libre de acumulación de polvo, según...3-307.11 Prevenir la contaminación de otras fuentes. Diversas fuentes de contaminación.

32 Observed: A yellow basket was being used as a strainer for the cut potatoes in water. Ensure a proper scoop/strainer is used for this purpose the basket is not designed for food contact, as per...228.224(i) Equipment and utensils approved for food use.. ---------- Observado: Se estaba usando una canasta amarilla como colador para las papas cortadas en agua. Asegúrese de utilizar una cuchara/colador adecuado para este propósito; la canasta no está diseñada para el contacto con alimentos, según...228.224(i) Equipos y utensilios aprobados para uso alimentario.

42 Observed: Behind grill, wires with an accumulation of grease build-up. Ensure all non-food contact surfaces of equipment are to be cleaned and free of an accumulation of grease, 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. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ---------- Observado: Detrás de la parrilla, cables con acumulación de grasa. Asegúrese de que todas las superficies del equipo que no entran en contacto con los alimentos estén limpias y libres de acumulación de grasa, según... 4-601.11(C) Las superficies del equipo que no entran en contacto con los alimentos deben mantenerse libres de acumulación de polvo, suciedad, residuos de comida y otros desechos. 4-602.13 Las superficies del equipo que no entran en contacto con los alimentos se deben limpiar con la frecuencia necesaria para evitar la acumulación de residuos de tierra.

40 Observed: A single use/service container labeled AB|Mauri Bakery Ingredients was use to store beans. Ensure all containers are approved for use with food and are not single use/service containers, as per....4-502.13(A) Single-service and single-use articles may not be reused. ---------- Observado: Se utilizó un recipiente de un solo uso/servicio con la etiqueta AB|Mauri Bakery Ingredients para almacenar frijoles. Asegúrese de que todos los contenedores estén aprobados para su uso con alimentos y no sean contenedores de un solo uso/servicio, según... 4-502.13(A). Los artículos de un solo uso y de un solo uso no se pueden reutilizar.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 04/25/2024
Score 94

15 OBSERVED: Employee handling ready-to eat tortillas with bare hands for making tacos for customers. Ensure all employees handling ready-to eat foods such as tortillas, cut tomatoes, etc. are handled with a gloved hand or utensil(s), as per.....3-301.11(B) Bare hands contact with ready-to-eat foods. ---------- OBSERVADO: Empleado manipulando tortillas listas para comer con las manos desnudas para preparar tacos para los clientes. Asegúrese de que todos los empleados que manipulan alimentos listos para comer, como tortillas, tomates cortados, etc., lo hagan con guantes o utensilios, según... 3-301.11(B) Contacto con las manos desnudas con alimentos listos para comer. -comer alimentos.

44 OBSERVED: Dumpster sitting on ground on property. Ensure dumpster is sitting on asphalt or concrete, as per.....5-501.11 Outdoor storage surface. ---------- OBSERVADO: Contenedor de basura tirado en el suelo de la propiedad. Asegúrese de que el contenedor de basura esté asentado sobre asfalto u hormigón, según... 5-501.11 Superficie de almacenamiento al aire libre.

38 OBSERVED: Meat steaks and tripas thawing at room temperature. Ensure all potentially hazardous food items are being thawed properly in one or more of the following ways: 1) In a refrigerator at 41F degrees or below, days in advance of cooking. 2) Under cold running water until defrosted. 3) Place in microwave and transfer to oven/stove for cooking. 4) Cooked frozen to 165F degrees, as per........3-501.13(B) Thawing. under running water criteria. 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(C)(2) TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. 3-501.13(C)(1) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed as part of a cooking process if the food that is frozen is cooked as specified in sections §3-401.11(A) or (B) or 3-401.12 of this title. ---------- OBSERVADO: Filetes de carne y tripas descongelados a temperatura ambiente. Asegúrese de que todos los alimentos potencialmente peligrosos se descongelen adecuadamente de una o más de las siguientes maneras: 1) En un refrigerador a 41 grados F o menos, días antes de cocinarlos. 2) Bajo el chorro de agua fría hasta que se descongele. 3) Colóquelo en el microondas y transfiéralo al horno/estufa para cocinar. 4) Cocido congelado a 165 °F, según ........3-501.13(B) Descongelación. bajo criterios de agua corriente. 3-501.12(A) Tiempo/temperatura controlados para seguridad de los alimentos, aflojamiento. Temperatura de los alimentos de 5 grados Celsius (41 grados Fahrenheit) o ??menos. 3-501.13(C)(2) Los alimentos TCS se descongelarán como parte de un proceso de cocción si los alimentos congelados se descongelan en un horno de microondas y se transfieren inmediatamente a un equipo de cocina convencional, sin interrupción en el proceso. 3-501.13(C)(1) Excepto lo especificado en el párrafo (D) de esta subsección, los alimentos con control de tiempo/temperatura para seguridad (TCS) se deben descongelar como parte de un proceso de cocción si los alimentos congelados se cocinan como se especifica. en las secciones §3-401.11(A) o (B) o 3-401.12 de este título.

37 OBSERVED: An electrical cord was seen inside bulk sugar, hence contaminating sugar. Ensure lids of bulk containers are in place so as nothing can contaminate food items stored inside, as per.......3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ---------- OBSERVADO: Se vio un cable eléctrico dentro del azúcar a granel, contaminando así el azúcar. Asegúrese de que las tapas de los contenedores a granel estén en su lugar para que nada pueda contaminar los alimentos almacenados en su interior, según... 3-302.11(A)(4) Alimentos protegidos de la contaminación cruzada almacenándolos en paquetes y recipientes cubiertos. , o envoltorios.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 12/12/2023
Score 86

31 OBSERVED: No hand soap at kitchen hand sink. Provide hand soap at all hand washing sinks in facility, as per.....6-301.11 Hand washing cleanser, availability. ---------- OBSERVADO: No hay jabón de manos en el fregadero de la cocina. Proporcionar jabón de manos en todos los lavabos de las instalaciones, según... 6-301.11 Limpiador para lavado de manos, disponibilidad.

35 OBSERVED: Employee drinks (soda can/coffee cups/water bottles) uncovered and in water bottles in work area. Ensure all employee drinks are in non-spillable containers and stored properly, as per....2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. ---------- OBSERVADO: Bebidas de los empleados (latas de refresco/tazas de café/botellas de agua) descubiertas y en botellas de agua en el área de trabajo. Asegúrese de que todas las bebidas de los empleados estén en recipientes a prueba de derrames y se almacenen adecuadamente, según... 2-401.11 Comer alimentos, mascar chicle, beber bebidas o usar tabaco.

18 OBSERVED: Orto Fire Ant home pest control container being stored under hand sink in kitchen. Remove all unapproved pest control from establishment, as per.....7-201.11 Poisonous/toxic materials or chemicals stored properly. 7-206.11 RESTRICTED use pesticides, criteria. ---------- OBSERVADO: El contenedor de control de plagas doméstico Orto Fire Ant se almacena debajo del fregadero en la cocina. Retire todo control de plagas no aprobado del establecimiento, según... 7-201.11 Materiales o productos químicos venenosos/tóxicos almacenados adecuadamente. 7-206.11 Pesticidas de uso RESTRINGIDO, criterios.

32 OBSERVED: Black trash bag being used to store masa for tortillas and detergent containers being reused to store food items. Discontinue the use of UNAPPROVED black trash bags and containers of detergent for use of storing food, as per.....228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. ---------- OBSERVADO: Bolsa de basura negra utilizada para almacenar masa para tortillas y recipientes de detergente reutilizados para almacenar alimentos. Suspender el uso de bolsas de basura negras y recipientes de detergente NO APROBADOS para almacenar alimentos, según..... 228.223(h) Diseño y construcción de equipos y utensilios. Materiales seguros y mantenidos en buen estado.

42 OBSERVED: Inside freezer floor is dirty with blood. Clean inside all reach-in coolers and freezers, as per.....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. ---------- OBSERVADO: El piso interior del congelador está sucio de sangre. Limpie el interior de todos los refrigeradores y congeladores accesibles, según... 4-101.19 Superficies que no entran en contacto con los alimentos. Las superficies de los equipos que no entran en contacto con los alimentos y que están expuestas a salpicaduras, derrames u otra suciedad de alimentos o que requieren limpieza frecuente deben estar construidas con un material liso, no absorbente y resistente a la corrosión.

34 OBSERVED: Back door with daylight shining through bottom of door. Ensure a door sweep or threshold is provided to reduce daylight to shine at bottom of door and allow insects into establishment, as per....6-202.15(A) Outer openings, protected. ---------- OBSERVADO: Puerta trasera con luz natural brillando a través de la parte inferior de la puerta. Asegúrese de que se proporcione un barrido o umbral en la puerta para reducir la luz natural que brilla en la parte inferior de la puerta y permitir que los insectos entren al establecimiento, según...6-202.15(A) Aberturas exteriores, protegidas.

40 OBSERVED: Single-service/use containers such as butter tubs and other container as such being re-used to store food. Discontinue the re-use of single-service/use containers such as butter tubs for use to store food items, as per....4-502.13(A) Single-service and single-use articles may not be reused. ---------- OBSERVADO: Recipientes de un solo uso/servicio, como tarrinas de mantequilla y otros recipientes como tales, que se reutilizan para almacenar alimentos. Suspender la reutilización de recipientes de un solo uso/servicio, como recipientes de mantequilla, para almacenar alimentos, según... 4-502.13(A). Los artículos de un solo servicio y de un solo uso no se pueden reutilizar.

28 No date marks on any food items stored in coolers. Ensure dates are on all food items stored in refrigerators, as per....3-501.17(A) Date marking prepare on site RTE/ TCS food. ---------- No hay marcas de fecha en ningún alimento almacenado en refrigeradores. Asegúrese de que las fechas estén en todos los alimentos almacenados en los refrigeradores, según... 3-501.17(A) La marca de la fecha prepara los alimentos RTE/TCS en el sitio.

39 OBSERVED: Scoops being used in bulk containers with handles in contents. Ensure all scoops are stored in product with handle up to protect food item, as per....3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. ---------- OBSERVADO: Se utilizan palas en contenedores a granel con asas en el contenido. Asegúrese de que todas las cucharadas estén almacenadas en el producto con el asa hacia arriba para proteger el alimento, según... 3-304.12(B) Utensilios en uso, almacenamiento entre usos. Durante las pausas en la preparación o dispensación de alimentos, los utensilios de preparación y dispensación de alimentos deben almacenarse en alimentos que no estén controlados por tiempo/temperatura por motivos de seguridad, con sus asas por encima de la parte superior de los alimentos dentro de recipientes o equipos que puedan cerrarse, como contenedores de azúcar. , harina o canela.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 08/30/2023
Score 95

34 OBSERVED: ANTS NEAR HAND SINK IN KITKCHEN. CORRECTIVE ACTION: ENSURE ALL INSECTS ARE TREATED AND REMOVED FROM ESTABLISHMENT, AS PER......6-202.13 Insect control devices, design and installation.

34 OBSERVED: BACK DOOR WITH DAYLIGHT SHINING THROUGH THE BOTTOM. CORRECTIVE ACTION: ENSURE BACK DOOR IS EQUIPPED WITH A DOOR SWEEP AT BOTTOM TO KEEP ALL DAYLIGHT AND INSECTS OUT, AS PER......6-202.15(A) Outer openings, protected.

10 OBSERVED: THREE COMPARTMENT SINK SANITIZER WAS NOT READING ANY BLEACH. CORRECTIVE ACTION: ENSURE SANITIZER IS PREPARED TO READ 50-100PPM, AS PER....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.

35 OBSERVED: EMPLOYEE PERSONAL ITEMS (PURSES) BEING STORED ON TOP OF FOOD/DRINKS IN STORAGE AND IN DIFFERENT AREAS OF KITCHEN. CORRECTIVE ACTION: ENSURE A DESIGNATED FOR ALL PERSONAL ITEMS ARE STORED AWAY FROM FOOD/DIRNK STORAGE.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 01/27/2023
Score 90

32 OBSERVED: Sponge being used to scrub/wash dishes. CORRECTIVE ACTION: Discontinue the use of sponges for scrubbing or washing dishes. 4-101.16 Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. ---------- OBSERVADO: Se usa una esponja para fregar/lavar los platos. ACCIÓN CORRECTIVA: Suspender el uso de esponjas para fregar o lavar los platos. 4-101.16 Esponjas, limitación de uso. Las esponjas no se pueden usar en contacto con superficies en contacto con alimentos limpias y desinfectadas o en uso.

40 OBSERVED: Single-service and single use containers (chicken bullion, sour cream, etc.) can not be reused to store other food items. CORRECTIVE ACTION: Remove all single-service/use containers from food storage. They can be used for other purposes but not food storage. 4-502.13(A) Single-service and single-use articles may not be reused. ------------ OBSERVADO: Los envases de un solo servicio y de un solo uso (lingotes de pollo, crema agria, etc.) no pueden ser reutilizados para almacenar otros alimentos. ACCIÓN CORRECTIVA: Retire todos los recipientes de un solo servicio/uso del almacenamiento de alimentos. Se pueden utilizar para otros fines, pero no para el almacenamiento de alimentos. 4-502.13(A) Los artículos de un solo servicio y de un solo uso no se pueden reutilizar.

42 OBSERVED: Cardboard being used on shelves or counters where clean containers and bulk storage is located. CORRECTIVE ACTION: Remove all cardboard from shelves. All equipment surfaces shall be smooth, easily cleanable and non-absorbent. 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. ---------- OBSERVADO: Cartón que se usa en estantes o mostradores donde se ubican contenedores limpios y almacenamiento a granel. ACCIÓN CORRECTIVA: Retire todo el cartón de los estantes. Todas las superficies de los equipos deben ser lisas, fáciles de limpiar y no absorbentes. 4-101.19 Superficies sin contacto con alimentos. Las superficies de los equipos que no están en contacto con los alimentos y que están expuestas a salpicaduras, derrames u otra suciedad de los alimentos o que requieren una limpieza frecuente deben estar construidas con un material resistente a la corrosión, no absorbente y liso.

33 OBSERVED: An employee was scrubbing pots, then washing with soap and water and then placing in sanitizing water without rinsing soap off. CORRECTIVE ACTION: Ensure flow of the three compartment sink is properly done as follows: 1)Scrape pots into trash can 2)WASH- water & soap 3)RINSE- water (to rinse soap off 4)SANITIZE- water & bleach (50-100ppm) 5)AIR DRY 4-603.16 Rinsing procedures. ---------- OBSERVADO: Un empleado estaba fregando ollas, luego lavando con agua y jabón y luego colocando en agua desinfectante sin enjuagar el jabón. ACCIÓN CORRECTIVA: Asegúrese de que el flujo del fregadero de tres compartimentos se realice correctamente de la siguiente manera: 1) Raspe las ollas en el bote de basura 2) LAVADO: agua y jabón 3) ENJUAGUE: agua (para enjuagar el jabón 4) DESINFECCIÓN: agua y lejía (50- 100 ppm) 5) SECADO AL AIRE 4-603.16 Procedimientos de enjuague.

43 OBSERVED: Lights in kitchen and dishwashing area are not shielded or shatter-resistant. CORRECTIVE ACTION: Ensure all lights in kitchen and dishwashing area are shielded or shatter-resistant. 6-202.11 Light bulbs shall be shielded, coated, or otherwise shatter-resistant. ---------- OBSERVADO: Las luces en la cocina y el área de lavado de platos no están protegidas ni son resistentes a roturas. ACCIÓN CORRECTIVA: asegúrese de que todas las luces en la cocina y el área de lavado de platos estén protegidas o sean resistentes a roturas. 6-202.11 Los focos de luz deben estar protegidos, revestidos o resistentes a roturas de alguna otra manera.

18 OBSERVED: Ant killer being stored under food prep area. CORRECTIVE ACTION: Ensure all unapproved chemicals are not used at restaurant. Use a licensed pest control company for treatment. 7-206.11 RESTRICTED use pesticides, criteria. ------------ OBSERVADO: Asesino de hormigas almacenado debajo del área de preparación de alimentos. ACCIÓN CORRECTIVA: asegúrese de que no se utilicen productos químicos no aprobados en el restaurante. Use una compañía de control de plagas con licencia para el tratamiento. 7-206.11 Pesticidas de uso RESTRINGIDO, criterio.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 09/01/2022
Score 93

18 Purple chemical in spray bottles were unlabeled or had worn labels. Permanent markers or adhesive Labels may be used. Name of chemical must be legible when chemical is in the spray bottles as per 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.-----------------------------------------------------El producto químico morado en las botellas de spray no estaba etiquetado o tenía las etiquetas gastadas. Se pueden utilizar marcadores permanentes o etiquetas adhesivas. El nombre del producto químico debe ser legible cuando el producto químico está en las botellas rociadoras según 7-102.11 Materiales venenosos/tóxicos o productos químicos que no están etiquetados en el envase original.

31 2 hand sinks had pitchers of water in them. Hand sinks may only be used for handwashing as per 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.---------------------------------------------------2 lavabos de mano tenían jarras de agua en ellos. Los lavamanos solo se pueden usar para lavarse las manos según 5-205.11 Uso de una instalación para lavarse las manos. accesible en todo momento para uso de los empleados; no debe utilizarse para otros fines que no sean el lavado de manos.

31 No paper towels were at the kitchen handwashing sink. Paper towels must always be available at all of the handwashing sinks as per 6-301.12 Hand drying provision.-----------------------------------------------------------No había toallas de papel en el lavamanos de la cocina. Las toallas de papel siempre deben estar disponibles en todos los lavabos para lavarse las manos según 6-301.12 Disposición para el secado de manos.

46 Urinal in men's restroom was not working. All toilets and urinals must be working as per 5-203.12 Toilets and urinals.--------------------------------------------------------El urinario en el baño de hombres no funcionaba. Todos los inodoros y mingitorios deben funcionar según 5-203.12 Inodoros y mingitorios.

36 Wiping cloth bucket was cloudy white. Wiping cloth bucket water must be kept clear as per 3-304.14(D) Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil.--------------------------------------------------El cubo de tela para limpiar estaba turbio y blanco. El agua de la cubeta de paño de limpieza debe mantenerse limpia según 3-304.14(D) Los paños de limpieza secos y las soluciones químicas desinfectantes deben estar libres de restos de alimentos y suciedad visible.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 06/29/2022
Score 82

38 Meat was thawing in prep sink at room temperature Thawed meat was 68F. Thawing shall be done with an approved process such as under running water, or in refrigerator, or as part of cooking process. Meat thawing under running water or in refrigerator may not exceed 41F during thawing process as per 3-501.13(B) Thawing. under running water criteria.

2 1) Meat was thawing for 2-3 hours at room temperature. Meat was 68F. 2) Coffee creamers that require refrigeration were held in a bucket on the counter at 67F. Ensure meat and coffee creamers are stored at 41F or less. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

9 Raw meat was stored in refrigerator above prepared carne guisada. Raw meats must be stored under prepared and ready to eat foods as per 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented.

32 White plastic waste bags were used for storing dough. Only food grade bags (clear bags) may be used for storing food. discontinue using waste bags for food storage. 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

39 plastic red baskets were used for preparing potatoes and stored submerged in potato water. Scoops must have handles and handles must be stored up and out of food product as per 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 in the food with their handles above the top of the food and the container.

18 Blue chemical powder was stored unlabeled in a brown butter container. Ensure containers are labeled as per 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

18 Sanitizer bucket for cloth storage in the waitress area was at or exceeded 200ppm. Ensure sanitizer is mixed to be between 50 and 100 ppm. 4-501.114(F)(2) Chemical sanitizer generated onsite, chemical criteria.

47 Food handler certifications must be kept onsite for inspections. Copies are acceptable as per 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.

39 Freezer has ice/stalactites forming on shelves and interior backside of equipment. Ensure freezer is repaired to be free of leaks and ice formation as per4-501.11 Good repair and proper adjustment..

37 Lids were missing from items in the cold units. Ensure all food stored in the cold units have lids or approved covers as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

37 Food in the freezer was stored under freezer fan that was leaking and forming ice on food packages. Food may not be stored under drips or leaks from Freezer fans as per 3-305.12 Food storage, prohibited areas.

31 Waitress Hand sink was used for storing a pitcher and dumping coffee grounds in. A hand sink may only be used as per 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

46 A cover receptacle is needed for the women's restroom for disposal of feminine hygiene products as per 5-501.17 Toilet room receptacle, covered.

39 The 3 copmartment sink, and the handsinks in the restrooms must be sealed to the wall as per 4-402.11(A)(3) Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 11/01/2021
Score 81

21 A certified food manager who has authority to oversee the kitchen must be physically present at all hours of operation as per Municipal code 13-112(a)(2) Food manager's certification required. (a) A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. (b) A food establishment is in compliance with the provisions of this section when during each shift of twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.

27 3rd Repeat Violation. Observed that ice used for cooling hot prepared foods was only partially up the length of the food containers. Large buckets with the food were taller than the bus tubs they were placed in for cooling. Ice will need to be as high as the food and temperatures of food must be monitored as it cools. Employee corrected process. *Cooling handout provided* * 228.75(e)(1) Cooling method, criteria.

3 Rice on steam table was between 98 and 114F. Employee reheated rice. Ensure food is kept at 135F or higher when on the steam table. Foods that are reheated must reach 165F internal temperature before placing on the steam table.* 228.75(f)(1)(A) Hot Hold (135°F or higher).

35 Employee in kitchen did not have a hat, hairnet, or other effective restraint. Ensure both hair and beards are restrained as required under 228.43(a) Hair Restraints effective.

37 Onions were stored directly on the floor. Ensure all food is stored 6 or more inches above the floor as per 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

37 Lids were missing from items in the cold units. Ensure all food stored in the cold units have lids or approved covers as per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

39 Freezer has ice/stalactites forming on shelves and interior backside of equipment. Ensure freezer is repaired to be free of leaks and ice formation as per 228.111(a) Good repair and proper adjustment..

18 Ensure the unmarked spray bottle with purple liquid is labeled. All chemicals must be labeled. * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

18 Chemical spray bottle was stored directly on top of and touching the canned tomato sauce on the dry storage rack. Ensure chemicals are stored under or away from food items as per * 228.203 Poisonous/toxic materials or chemicals stored properly.

31 The hot water for the hand sinks in both restrooms did not exceed 80F. Ensure hand sinks are repaired so water meets the 100F or higher requirement as per * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

32 Ensure shipping wrap and adhesive on the ice machine are removed. Shipping wrapping is suppose to be removed when the unit is installed and is not intended to remain on the unit during use.* 228.104(g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

46 A cover receptacle is needed for the women's restroom for disposal of feminine hygiene products as per 228.152(h) Toilet room receptacle, covered.

34 The is a significant gap along the bottom of the back door by the 3 compartment sink. Ensure the back door is repaired so no light appears between any part of door and frame as per 228.174(e)(1) Outer openings, protected.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 06/22/2021
Score 90

22 EVIDENCE OF FOOD HANDLER CERTIFICATION NEEEDED FOR ALL KITCHEN EMPLOYEES READILY AVAILABLE ON PREMISE EITHER POSTED OR ON FILE.

27 PREPARED FOODS NOT BEING COOLED PROPERLY. - MUST USE ICE BATHS and these should go as high as the food level in the container as per * 228.75(e)(1) Cooling method, criteria.(e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified under subsection (d) of this section by using one or more of the following methods based on the type of food being cooled: (A) placing the food in shallow pans; (B) separating the food into smaller or thinner portions; (C) using rapid cooling equipment; (D) stirring the food in a container placed in an ice water bath; (E) using containers that facilitate heat transfer; (F) adding ice as an ingredient

37 PREPARED FOODS IN REFRIGERATORS MUST ALL BE COVERED/PROTECTED WITH LIDS/COVERS..... 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

28 PREPARED FOODS STORED IN REFRIGERATOR LONGER THAN 24 HOURS MUSTE DATE MARKED AS TO WHEN ENTERED...... 228.75(g)(1) Date marking prepare on site RTE/ TCS food.

34 MUST COVER OUTER OPENING AT BOTTOM OF BACK DOOR AND WHERE AIR CONDITIONING UNITS ARE MISSING.

29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.........MUST USE YOUR CHLORINE TESTING STRIPS TO DETERMINE PROPER CHLORINE CONCENTRATION WHEN SANITIZING DURING EACH DISHWASHING SESSION.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 03/30/2021
Score 87

31 Hand sink in women's restroom only had cold water. Hot water was not working. Handsink must be repaired to have hot water of 100F or higher supplied to it. * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

27 **HANDOUT PROVIDED** Food was being cooling in plastic container in a ice bath. Ice bath only went up to the bottom third of the food container. Ice baths should go as high as the food level in the container as per * 228.75(e)(1) Cooling method, criteria.(e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified under subsection (d) of this section by using one or more of the following methods based on the type of food being cooled: (A) placing the food in shallow pans; (B) separating the food into smaller or thinner portions; (C) using rapid cooling equipment; (D) stirring the food in a container placed in an ice water bath; (E) using containers that facilitate heat transfer; (F) adding ice as an ingredient

41 Food containers in cold units must be labeled with the common name of the food. Sugar container above hot hold line was also missing name label. 228.66(b) Food storage containers, identified with common name of food..

39 Bowls without handles were used to scoop dry food items such as beans and rice. Scoop handles of flour were stored within the flour. Ensure scoops have handles and handles are stored above the food within the container as per 228.68(b)(2) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

28 Food containers in cold units were missing the "USE BY" date. The "USE BY" date must be on all containers of prepared food that will be stored overnight. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.

37 Food stored in cold units did not have lids or protective covers. Stored food muse be protected from contamination as per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

21 A certified food manager who has authority to oversee the kitchen must be physically present at all hours of operation as per Municipal code 13-112(a)(2) Food manager's certification required. (a) A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. (b) A food establishment is in compliance with the provisions of this section when during each shift of twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.

33 A service sink/mop sink for dumping mop water is required for a restaurant to be in operation. Mop/dirty water may NOT be dumped outside. Location has a prep sink that meets mop sink requirements. Either a service sink/ mop sink will need to be added or the prep sink will need to be turned into a mop sink. No food or dishes may be placed in a mop sink. * 228.147(c)(1) Service sink or one curbed cleaning facility provided.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 06/01/2020
Score 84

47 228.248(1) Post the permit in a location in the food establishment that is conspicuous to consumers. ***** 228.248 (1) Coloque el permiso en un lugar en el establecimiento de alimentos que sea visible para los consumidores.

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE EXHAUST HOOD VENT FILTERS ***** 228.113 (3) Las superficies que no entren en contacto con alimentos de los equipos deben mantenerse libres de acumulacion de polvo, suciedad, residuos de comida y otros desechos. LIMPIE LOS FILTROS DE VENTILACIÓN DE LA CAMPANA DE ESCAPE

32 228.103(a) Equipment & utensils shall be designed and constructed to be durable an to retain their characteristic qualities under normal use conditions. At the time of inspection, there was a torn door seal on the door to the cold hold reach in refrigerator next to the bulk food storage table

34 228.174(e)(1) Outer openings, protected. At the time of inspection, there was light shining seeping through from around the back door. The door shall be tight fitting so as to deter entrance of pests

15 228.65(a)(3) Preventing contamination from hands. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready to eat form.

28 228.75(g)(1) Date marking for prepared on site READY TO EAT (RTE) / Time/temperature for Safety (TCS) food. Refrigerated Ready TO EAT (RTE) Time/temperature 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 temp of 41 degrees F or less for a maximum of 7 days. The day of preparation shall be counted as day 1.

31 228.175(c)(1) Hand drying provisions. Each handwashing sink or group of adjacent sinks shall be provided with (1) individual disposable paper towels. PROVIDE PAPER TOWELS FOR THE HAND WASHING SINK.

39 228.68(b)(3) In-use utensils, between-use storage. During pauses in food preparation or dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under 228.114 and 228.117 of this title. STORE IN USE CUTTINE BOARDS PROPERLY.

14 Hands and Arms. Food employees shall keep their hands and exposed portions of their arms clean.

1606 CASTROVILLE RD
San Antonio , TX 78237

Date: 01/02/2020
Score 96

47 228.248(1) Post the permit in a location in the food establishment that is conspicuous to consumers. ***** 228.248 (1) Coloque el permiso en un lugar en el establecimiento de alimentos que sea visible para los consumidores.

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE EXHAUST HOOD VENT FILTERS ***** 228.113 (3) Las superficies que no entren en contacto con alimentos de los equipos deben mantenerse libres de acumulacion de polvo, suciedad, residuos de comida y otros desechos. LIMPIE LOS FILTROS DE VENTILACIÓN DE LA CAMPANA DE ESCAPE

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE AREA AROUND THE TEMPERATURE CONTROL KNOBS OF THE STOVE ***** 228.113 (3) Las superficies que no entren en contacto con alimentos de los equipos deben mantenerse libres de acumulacion de polvo, suciedad, residuos de comida y otros desechos. LIMPIE EL ÁREA ALREDEDOR DE LOS MANDO DE CONTROL DE TEMPERATURA DE LA ESTUFA

32 228.103(a) Equipment & utensils shall be designed and constructed to be durable an to retain their characteristic qualities under normal use conditions. At the time of inspection, there was a torn door seal on the door fo the cold hold reach in refrigerator next to the bulk food storage table