Facility
Related Reports REYNA DE LA COCINA
2602 NOGALITOS ST
San Antonio , TX 78225
Date: 07/16/2024
Score 97
10 Cloth towels were not being properly sanitized. Maintain solution between 50-100ppm.
REYNA DE LA COCINA
2602 NOGALITOS ST
San Antonio , TX 78225
Date: 03/21/2024
Score 86
6 Cooked chorizo mexicano was taken out and sitting at room temperature. Chorizo is heated as orders come in, but sitting at 68 degrees F. Ensure that if foods are not held at cold or hot holding temperatures, that they be monitored under time control to be discarded at the hour mark.
9 Observed produce containers stored on raw beef. Container was placed on cutting board. Instructed employees to clean surface of cutting board, as well as the bottom of container, prior to storing, to avoid cross contamination.
10 Cloth towels were not being sanitized properly at this time. Issue was corrected on site.
15 Observed employee touch cooked potatoes and tortillas with bare hands. Employee also touched face. Owner stated that gloves are to be worn in kitchen. No bar hand documentation has been approved for this location. Ensure that all ready to eat foods are handled with a barrier (i.e. deli tissue, tongs, utensils, gloves, etc).
31 Hand sink in front area should only be used for hand washing purposes. Ensure that hand sink is supplied with paper towels at all times. Issue was corrected on site. Noted to owner that if sink is not wanting to be used as a hand sink, that it can be used as a prep sink, only if the swinging door to kitchen is removed due to causing a barrier for food and drinks prepared in front area.
REYNA DE LA COCINA
2602 NOGALITOS ST
San Antonio , TX 78225
Date: 01/05/2024
Score 93
18 Bleach concentration in solution used for cloth towels to wipe down tables, food surfaces, etc, was high. Ensure to maintain between 50-100ppm at all times. Sterilite containers storing cooked rice, should not be used for food storage. Ensure that all foods are only stored in food grade material containers.
28 Ensure that all foods prepared and stored more than 24 hours (such as menudo, carne guisada, etc) should have expiration date marked on foods.
29 Thermometers not present in cold hold units. Ensure to provide a thermometer in all refrigeration and cold hold units.
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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