Facility
Related Reports DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 08/01/2024
Score 100 DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 05/02/2024
Score 87
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
9 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented.
27 3-501.15(A) Cooling method, criteria. 4-301.11 Cooling, heating, and holding capacities. Equipment.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 01/10/2024
Score 98
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
38 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.
DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 08/23/2023
Score 89
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
5 3-403.11(D) Reheat from 41°F to 165°F within 2 hours and/or Commercially processed RTE foods reheated from 41°F to 135°F within 2 hours?.
10 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
27 4-301.11 Cooling, heating, and holding capacities. Equipment.
DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 03/22/2023
Score 92
14 2-301.12(A) Cleaning procedure--time frame (20 seconds). 2-301-12(B) Cleaning procedure--steps. **** OBSERVED: EMPLOYEE WASHING HANDS IN THREE COMPARTMENT SINK AND NOT USING CORRECT HAND WASHING METHOD.
10 4-602.11(A)(4) Food-contact surfaces cleaned before using or storing a food temperature device.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 12/15/2022
Score 78
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. **** OBSERVED: FOOD COOKED NOT COOLED WITHIN 6 HOURS. WAS VOLUNTARILY DISCARDED.
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. 4-601.11(A) Food-contact surfaces clean to sight and touch. **** OBSERVED: IN USE KNIVES WITH FOOD DEBRIS STORED ON MAGNETIC KNIFE RACK. ALSO OBSERVED: MAGNETIC KNIFE RACK HAS FOOD DEBRIS AND NEEDS TO BE CLEANED AND SANITIZED TO SIGHT AND TOUCH. ALSO OBSERVED: FOOD SHELVES ABOVE HOT STEAM TABLE NEEDS TO BE CLEANED AND SANITIZED TO SIGHT AND TOUCH.
21 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. 2-101.11(B) In a establishment with two or more separately permitted departments that are the legal responsibility of the same permit holder that are located on the same premises, the permit holder may, during specific time periods when food is not being prepared, packaged, or served, designate a single person in charge who is present on the premises during all hours of operation, and who is responsible for each separate permitted establishment on the premises.
27 3-501.15(A) Cooling method, criteria.
29 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. **** OBSERVED: NOT USING THERMOMETERS FOR RAPID COOLING PROCESS. ALSO BROKEN THERMOMETERS IN REFRIGERATION UNITS. ALSO OBSERVED: NOT USING SANITIZING TESTING DEVICE FOR VERIFYING SANITIZING SOLUTION IN THREE COMPARTMENT SINK.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-402.11 Hair Restraints effective. *** OBSERVED: PERSONAL DRINKS PLACED THROUGHOUT KITCHEN ABOVE FOOD MADE FOR CUSTOMERS.
37 228.222(d)(4) Protection from contamination. Food-contact surfaces. 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. 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination. **** OBSERVED: OPEN BAGS OF FLOUR NOT IN CONTAINER, FOOD STORED IN REFRIGERATION UNITS NOT COVERED. FOOD COOLING ON FLOOR.
38 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. *** OBSERVED: VARIOUS TYPES OF MEATS THAWING OUT IN ROOM TEMPERATURE.
45 6-501.11 Repairing. The physical facilities shall be maintained in good repair. **** OBSERVED: MULTIPLE OUTLETS MISSING COVERS.
6 3-501.18(A)(3) Discarded if appropriately marked with a date or day that exceeds a temperature and time combination. **** OBSERVED: FOOD COOKED OVER 4 HOURS WAS AT ROOM TEMPERATURE NOT BEING COOLED OR KEPT HOT WAS VOLUNTARILY DISCARDED.
9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. *** OBSERVED: FOOD STORED UNCOVERED IN REFRIGERATION UNITS AND HAD OTHER FOOD DEBRIS INSIDE AND ALSO OBSERVED UNCOVERED BOWLS OF FOOD STACKED ON TOP OF EACH OTHER. WAS ALSO DISCARDED.
DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 09/02/2022
Score 76
2 Observed: Several TCS/RTE food (such as chopped vegetables, cheese, sour cream, and cooked meats) inside cold hold unit next to hot hold unit with temperatures between 50 F - 59 F. Whole shelled eggs with temperature of 53 F.
Corrective Actions: Ensure that all food stored in cold hold unit are with temperatures of 41 F or below.
As per:
3-501.16(A)(2) Cold Hold (41°F/45°F or below).
14 Observed: While cooking, employee walked over to reach-in cooler to grab a jar of mayonnaise then proceed to prepare ready-to-eat food with her bare hands. Door and handle of reach-in cooler was not clean and sticky with food residue.
Corrective Actions: Ensure that when employees are switching between tasks, hand washing must occur.
As per:
2-301.14 When to wash.
(E) After handling soiled EQUIPMENT or UTENSILS.
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
(H) Before donning gloves to initiate a task that involves working with FOOD.
15 Observed: Employees preparing ready-to-eat foods with bare hands. No hand washing occurred prior or in between food preparation.
Corrective Actions: Employees are not to handle ready-to-eat foods with bare hands. Employees are to use utensils such as tongs or gloves. Employees must wash hands before putting on gloves. Gloves are not a substitution for hand washing.
As per:
3-301.11(B) Bare hands contact with ready-to-eat foods. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
29 Observed: Cold hold units without thermometer. PIC could not procure a thermometer at time of inspection.
Corrective Actions: Ensure that all cold hold units are with thermometers; calibrated and easily readable.
As per:
4-302.12(A) Food thermometers provided and accessible.
29 Observed: Sanitizing test strips provided to inspector has expired in 2020.
Corrective Actions: Ensure that new sanitizing test strips are purchased and used to test sanitizer levels.
As per: 4-302.14 Sanitizing solutions, testing devices.
10 Observed: Sanitizing solution in mechanical dish washer testing below 50 ppm.
Corrective Actions: Ensure the sanitizer solution is tested regularly and is at the concentration indicated on the directions. The establishment will wash dishes using the 3 compartment sink.
As per:
4-703.11(C)(2) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L.
10 Observed: Ice machine heavily soiled with black mold like residue.
Corrective Actions: Ensure that food-contact surface such as the ice machine is clean to sight and touch. Machine is to be free of black residue.
As per: 4-601.11(A) Food-contact surfaces clean to sight and touch.
10 Observed: Several knives stored between hot hold and cold hold units. Employee used knife that was stored between equipment to cut open and slice an avocado then placed knife back in between equipment.
Corrective Actions: Ensure that knives are not stored in between equipment. After each use, knives are to be cleaned and sanitized.
As per: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
37 Observed: All containers stored in reach-in cooler directly across from the rack where canned goods are stored are without any coverings.
Corrective Actions: Ensure that all food stored in cold hold units are protected from cross contamination by storing food in containers with lids/covers.
As per:3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
38 Observed: Packaged meats being thawed in buckets next to reach-in cooler.
Corrective Actions: Ensure that food is thawed under refrigeration or completely submerged under running water.
As per: 3-501.13(A) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.13(B) Thawing. under running water criteria.
33 Observed: Faucet on 3 compartment sink does not fully reach all 3 compartments.
Corrective Actions: Ensure that faucet in 3 compartment sink reaches all 3 compartments.
As per:
4-301.12(A) Manual ware washing, sink compartment requirements.
34 Observed: Flying pests in kitchen. There is a gap and light is visible from the bottom of back door.
Corrective Actions: Keep back door closed at all times to prevent entrance of pests. Install weather stripping on bottom of back door.
As per: 6-501.111(B) Controlling pests. Check premises. 6-202.15(A) Outer openings, protected. 6-202.15(C) Exterior doors used as exits need not be self-closing if they are solid and tight-fitting.
43 Observed: Lights above stove/grill not working.
Corrective Actions: Ensure all lights above grill/stove are in good repair, provide lighting where employees cook food.
As per: 6-303.11(C) The light intensity shall be at least 540 lux (50 foot candles).
45 Observed: Tortilla chips on wall counter behind ice machine. Food debris and single use utensils under counters. Build up dust around exterior of ice machine.
Corrective Actions: Walls, floors, and ceilings are to be clean to sight and touch. Clean underneath and sides of equipment and counters.
As per:
6-501.12 Cleaning, frequency and RESTRICTIONs..
19 Observed: Pipe connected below hand sink with heavy leak.
Corrective Actions: Ensure that leak is fixed and pipe is in good repair. Hand sink is to be free of leaks.
As per:5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.(B)
Maintained in good repair
DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 01/12/2021
Score 83
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). TCS foods requiring cold hold shall be maintained at 41 degrees F and below. Foods at front cold hold unit have a temperature of 46 degrees F.
28 Prepared TCS foods stored for more than 24 hours must be date marked. Date markings must include consume by date and shall be no more than 7 days, with prep day counting as day 1.
31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed a container inside employee handsink.
32 * 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. i.e. reach in cooler must maintain 41 degrees or below.
39 Discontinue using broken scoop located inside flour container.
32 * 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. i.e. inside reach in cooler doors.
32 Replace gaskets as needed at reach in coolers.
33 Mop sink must have hot/cold running water. i.e. mop sink was turned off.
35 228.43(a) Hair Restraints effective. Food employees must use hair restraints when working with food or exposed single service items or other items needed protection.
35 Personal drinks/food items must be in a cup with a lid and a straw to prevent cross contamination. (twist top bottled and open canned beverages should not be used).
35 Use a designated area for personal drinks. Observed employee drinks above food prep area.
36 Store all wiping cloths in a sanitizing solution.
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. i.e. clean vents in kitchen area removing debris.
45 repaint where paint is chipping near ware wash station.
45 replace missing/damaged ceiling tiles throughout establishment.
37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.
DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 03/26/2020
Score 88
2 Observed food temping above 41 degrees Fahrenheit in a cold hold unit. Ensure food is being maintained at 41 degrees or below. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
7 Observed food that was stored past the discard date. Ensure food is being discarded on the discard date. * 228.61 Food safe, good condition, unadulterated, and honestly presented.
10 Observed knives with food debris on them stored on the magnetic strip. Ensure knives are clean to sight and touch before storing them for use. Knives were removed to be cleaned. * 228.113(1) Food-contact surfaces clean to sight and touch.
33 There is currently a clog in the service sink outside. Ensure the clog is cleared. Ensure a service sink is provided. Ensure employees are not dumping water in the grass outside. * 228.147(c)(1) Service sink or one curbed cleaning facility provided.
39 Observed scoops without handles being used in bulk containers. Ensure only scoops with handles are used. 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.
39 Observed food storage containers stored on the floor. Ensure food storage containers are stored at least 6 inches above the floor. 228.124(a)(1)(C) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 15 cm (6 inches) above the floor.
39 Observed a knife with a broken blade available for use. Ensure utensils that are no longer in the original condition are discarded and replaced. 228.111(a) Good repair and proper adjustment..
DOS JULIOS MEXICAN RESTAURANT #2
2031 MC CAULEY DR
San Antonio , TX 78224
Date: 11/14/2019
Score 76
2 Observed items in the reach in refrigeration unit that were temping above 41 degrees Fahrenheit. Ensure refrigerated items are maintained at 41 degrees or below. The temperature on the unit was turned down. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
3 Observed oatmeal that was on the counter and temping below 135 degrees Fahrenheit. Ensure hot food items are being maintained at 135 degrees or above. The oatmeal was discarded. * 228.75(f)(1)(A) Hot Hold (135°F or higher).
9 Observed raw bacon stored over sauces, and salsa. Ensure raw bacon is stored below ready to eat items. Items were rearranged in the refrigeration unit.* 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented.
10 The sanitize solution in the dish machine was testing below 50 ppm. Ensure the sanitize solution is tested regularly and is at the concentration indicated on the directions. The establishment will wash dishes using the 3 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).
10 Observed knives with food debris on them stored on the magnetic strip, available for use. Ensure knives are clean to sight and touch before storing them for use. The knives were removed from the magnetic strip and washed. * 228.113(1) Food-contact surfaces clean to sight and touch.
29 Test strips were not available for the sanitize solutions. Ensure test strips are provided to allow sanitize solutions to be prepared to the correct concentration. * 228.108(e) Sanitizing solutions, testing devices.
29 Refrigeration units did not have internal thermometers. Ensure each refrigeration unit has an internal thermometer. * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
31 A food container was stored inside the hand sink. Ensure the hand sink is only used for hand washing. Ensure the hand sink is not blocked, and is available for use at all times. The food container was removed from the sink. * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
32 Observed dough and tortillas being stored inside bags that are not approved for food storage. Ensure tortillas and dough are stored in containers that are approved for food use. * 228.224(i) Equipment and utensils approved for food use..
35 Observed an employee beverage in a container without a spill proof lid. Also observed an employee beverage stored above a food preparation area. Ensure employee beverages have spill proof lids. Ensure employee beverages are stored in locations where they cannot cause contamination. The beverage was relocated. 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
36 Observed wiping cloths that were left on the counters. Also observed employees with wiping cloths stored on them. Ensure wiping cloths are stored in sanitize solutions in between uses. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
36 Observed wiping cloths stored in sanitize solution that was testing below 50 ppm. Ensure wiping cloths are stored in sanitize solution that is prepared to the correct concentration. Ensure the sanitize solution is tested regularly. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
36 Observed wiping cloths on the counter with food debris on them. Ensure dry wiping cloths are kept free of food debris. Ensure contaminated dry wiping cloths are removed from service. 228.68(d)(4) Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil.
37 Observed beans on the floor. Ensure food is kept at least 6 inches off the floor. The beans were removed from the floor. 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.
37 Observed food stored in refrigeration units without covers, lids, or wrappings. Ensure all food is stored with a cover, lid or wrapping. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
39 Observed containers that were stored upright without a means of protection. Ensure items are stored inverted to protect the items from contamination. 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted.
44 Observed a waste receptacle stored on the grass. Ensure all waste receptacles are stored on nonabsorbent surfaces. 228.152(b) Outdoor storage surface.
44 The waste receptacle outside the establishment was not covered. Ensure the waste receptacle is kept covered. 228.152(n)(1)(A) Covering receptacles. if contain food residue and are not in continuous use.
45 Observed holes in the ceiling tiles in the dry storage area. Ensure the holes in the ceiling tiles are sealed. 228.186(a) Repairing. The physical facilities shall be maintained in good repair.
45 Observed food debris on the wall by the hand sink in the kitchen. Ensure the walls are cleaned regularly and kept free of food debris. 228.186(b) Cleaning, frequency and RESTRICTIONs..
39 Observed a scoop without a handle being used to scoop food out of a bulk container. Ensure only scoops with handles are used to ensure the area being touched remains above the food surface. 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.
39 The rubber gaskets were coming off one of the refrigeration units. Ensure equipment is maintained in good repair. 228.111(a) Good repair and proper adjustment..
39 Observed accumulation inside the ice machine. Ensure the ice machine is cleaned regularly. 228.114(a)(5)(D) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
39 Observed a knife that was stored wedged in between equipment. Ensure knives are stored on clean and sanitized surfaces. 228.68(b)(3) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and 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.
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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