Facility
Related Reports LA GRANDE TORTILLERIA #4
2134 PINN RD
San Antonio , TX 78227
Date: 09/21/2024
Score 93
45 Ensure the wall and non-food contact surfaces are cleaned routinely to remove food debris, dust, etc. 6-501.12 Cleaning, frequency and RESTRICTIONs..
43 6-501.14(A) 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. 6-501.14(A) Los conductos de entrada y salida de aire deben limpiarse y los filtros deben cambiarse para que no sean una fuente de contaminación por polvo, suciedad y otros materiales.
32 Findings: T-shirt bags used to store tripe inside reach-in freezer. Corrective Actions: Immediately stop the use of t-shirt bags as storage for food items. Use bags that are approved for food use. As per: 228.224(i) Equipment and utensils approved for food use.. 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 6-501.111(D) Controlling pests. Eliminating harborage conditions. Remove or repair all unused equipment. 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food containers in cold hold units without proper coverings. Ensure all food is covered and protected when stored.
41 Observed bins and storage containers of food and ingredients without common labels of the food. Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food. Ensure all bulk items are properly labeled 3-601.11 Standards of identity.
LA GRANDE TORTILLERIA #4
2134 PINN RD
San Antonio , TX 78227
Date: 01/20/2024
Score 80
47 8-304.11(A) Permit posted.
18 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Observed laundry detergent (foca)used for cleaning floors and vents and dishes. Ensure only chemicals approved for kitchen are utilized.
34 6-501.111(D) Controlling pests. Eliminating harborage conditions. Remove or repair all unused equipment. 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food containers in cold hold units without proper coverings. Ensure all food is covered and protected when stored.
39 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. Observed cups and bowls used as scoops and stored in food bins. Only scoops with handles may be reused, and handles should be kept above surface of food.
41 Observed bins and storage containers of food and ingredients without common labels of the food. Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food. Ensure all bulk items are properly labeled 3-601.11 Standards of identity.
45 Ensure the wall and non-food contact surfaces are cleaned routinely to remove food debris, dust, etc. 6-501.12 Cleaning, frequency and RESTRICTIONs..
43 6-501.14(A) 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. 6-501.14(A) Los conductos de entrada y salida de aire deben limpiarse y los filtros deben cambiarse para que no sean una fuente de contaminación por polvo, suciedad y otros materiales.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
37 Observed bag of onions on the floor. Ensure all food items are stored 6" or more above the floor at all times. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 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. 228.224(i) Equipment and utensils approved for food use..
10 Observed sanitizer at 200ppm (chlorine). Ensure the sanitizer that is generated on site is in the ranges of 50-100ppm when sanitizing dishes.
4-501.114(F) Chemical sanitizer generated on-site, criteria.
21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is present during all hours of operation. 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
22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria.
Sec. 13-119. - Food handler certification required.
(a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee.
(b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
LA GRANDE TORTILLERIA #4
2134 PINN RD
San Antonio , TX 78227
Date: 08/12/2023
Score 81
29 Observed no thermometers in all of the cold hold units. Ensure every cold hold unit contains a working, accurate thermometer. 4-302.12(A) Food thermometers provided and accessible.
34 6-501.111(D) Controlling pests. Eliminating harborage conditions. Remove or repair all unused equipment.
6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility.
40 Observed single use Styrofoam cup used as a a bulk spice container with a plastic spoon used as a scoop. Ensure single use articles are never used more than once. 4-502.13(A) Single-service and single-use articles may not be reused.
45 Ensure the wall and non-food contact surfaces are cleaned routinely to remove food debris, dust, etc. 6-501.12 Cleaning, frequency and RESTRICTIONs..
46 Observed a leak in the three compartment sink. Ensure all plumbing is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.
1 Observed chicharon and guisada made at 5am at 98F. All items were discarded and cooling logs were provided. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
29 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food containers in cold hold units without proper coverings. Ensure all food is covered and protected when stored.
39 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. Observed cups and bowls used as scoops and stored in food bins. Only scoops with handles may be reused, and handles should be kept above surface of food.
18 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Observed laundry detergent used for cleaning floors and vents. Ensure only chemicals approved for kitchen are utilized. Observed unlabeled chemical bottles stored directly next to food items. Ensure chemicals are properly stored away from food at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
41 3 Observed bins and storage containers of food and ingredients with no common labels of the food. Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food. Ensure all bulk items are properly labeled 3-601.11 Standards of identity.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Ensure all food is marked with proper discard dates and prep dates. 3-501.17(A) Date marking prepare on site RTE/ TCS food. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
43 6-501.14(A) 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. 6-501.14(A) Los conductos de entrada y salida de aire deben limpiarse y los filtros deben cambiarse para que no sean una fuente de contaminación por polvo, suciedad y otros materiales.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
45 Observed a broken wall and a broken back door.. Ensure all physical facilities are maintained in good repair and do not let any light or pests enter the establishment. 228.171 Wall and Ceiling Coverings and Coatings. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 6-501.114 Maintaining premises, unnecessary items and litter. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
LA GRANDE TORTILLERIA #4
2134 PINN RD
San Antonio , TX 78227
Date: 03/04/2023
Score 92
32 Findings: T-shirt bags used to store tripe inside reach-in freezer. Corrective Actions: Immediately stop the use of t-shirt bags as storage for food items. Use bags that are approved for food use. As per: 228.224(i) Equipment and utensils approved for food use.. 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 6-501.111(D) Controlling pests. Eliminating harborage conditions. Remove or repair all unused equipment.
46 Observed a leak in the three compartment sink. Ensure all plumbing is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.
29 Observed no thermometers in all of the cold hold units. Ensure every cold hold unit contains a working, accurate thermometer. 4-302.12(A) Food thermometers provided and accessible.
40 Observed single use Styrofoam cup used as a a bulk spice container with a plastic spoon used as a scoop. Ensure single use articles are never used more than once. 4-502.13(A) Single-service and single-use articles may not be reused.
45 Ensure the wall and non-food contact surfaces are cleaned routinely to remove food debris, dust, etc. 6-501.12 Cleaning, frequency and RESTRICTIONs..
LA GRANDE TORTILLERIA #4
2134 PINN RD
San Antonio , TX 78227
Date: 04/30/2022
Score 94
18 7-202.12(A) Poisonous/toxic materials or chemicals used properly.
Observed bag of laundry detergent. Ensure chemicals are used according to manufactures label.
39 3-304.12(C) 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 §4-602.11 and §4-702.11 of this title.
Observed tongs used to serve chicharons stored on top of deli case. Ensure in use utensils are stored on a clean portion of the table or container top.
41 3-302.12 Food storage containers, identified with common name of food..
All containers of food need to be clearly labeled with the common name of the food. This includes food that is bagged or covered in the refrigerator or freezers.
34 6-501.111(D) Controlling pests. Eliminating harborage conditions.
Remove or repair all unused equipment.
LA GRANDE TORTILLERIA #4
2134 PINN RD
San Antonio , TX 78227
Date: 02/27/2022
Score 96
39 4-501.11 Good repair and proper adjustment..
Observed freezer with detached lid. Ensure equipment is in good repair.
22 228.31(d) Food Handler Training criteria.
34 6-501.111(D) Controlling pests. Eliminating harborage conditions.
LA GRANDE TORTILLERIA #4
2134 PINN RD
San Antonio , TX 78227
Date: 09/12/2020
Score 91
22 Employee was observed washing hand in 3 compartment sink. Ensure hands are washing in handsink as required under * 228.38(e) Washing hands only at a designated hand sink.
41 All containers of food need to be clearly labeled with the common name of the food. This includes food that is bagged or covered in the refrigerator or freezers. 228.66(b) Food storage containers, identified with common name of food..
40 Styrofoam and plastic cups may not be used as scoops.
Reuseable scoops must have a handle and must be made of durable material that can handle repeated warewashing. 228.112(c)(1) Single-service and single-use articles may not be reused.
18 Discontinue use of plastic T-shirt bags (white bags with red lettering) for storing food. Ensure to use only clear, food safe bags for storing or covering food. * 228.102 Materials used for single service/use safe.
39 Ensure freezer unit with top opening lid that no longer has it's lid connected has lid repaired. Lid should be connected and in good condition without cracks and damage. Broken units should be removed, repaired, or replaced.
43 Ventillation in restroom does not seem to be working.
Ensure ventillation in restroom is working properly. 228.178 Ventilation, Mechanical.
LA GRANDE TORTILLERIA #4
2134 PINN RD
San Antonio , TX 78227
Date: 11/16/2019
Score 97
42 Ensure to clean walls in the kitchen that have debris build up. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
32 Bags used to hold food in them have to be food-grade bags. Do not use trash bags or T-shirt bags.* 228.101(a) 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.
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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