Facility
Related Reports HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 08/21/2024
Score 96
19 5-203.14 Backflow prevention device, when required.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 05/08/2024
Score 100 HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 01/11/2024
Score 92
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
27 3-501.15(A) Cooling method, criteria.
31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 08/01/2023
Score 91
2 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
27 4-301.11 Cooling, heating, and holding capacities. Equipment.
29 4-502.11(C) Food thermometers--maintained, good repair.
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.
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 05/02/2023
Score 90
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).
27 3-501.15(A) Cooling method, criteria. 4-301.11 Cooling, heating, and holding capacities. Equipment.
29 4-502.11(B) Food thermometers--calibrated. 4-203.12 Food thermometers--easily readable.
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 01/13/2023
Score 98
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
39 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. 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.
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 09/29/2022
Score 90
18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Observed a working container, spray bottle, without labeling to indicate the chemical in the container by common name. Label working containers.
19 5-202.13 Backflow prevention, air gap. Observed spray hose on three compartment sink is below the fill level of the sink. See remarks.
21 2-102.11(B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. Observed both CFM were not in the establishment. See remarks.
39 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 except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container. Observed a dispensing utensil with the handle laying in the food. Keep handles above the container and out of the food.
37 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination. Observed exposed food stored by the handwashing sink and under the paper towel dispenser. See remarks.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food in storage without covering for protection from environmental hazards. Protect food using covering, wrapping, or packaging.
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 06/29/2022
Score 81
6 3-501.19(B) Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded. **** 3-501.19(B) Cocinados y servidos, dentro de las 4 horas, excederán un límite de 4 horas serán desechados.
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.*** 4-601.11(A) Superficies en contacto con alimentos limpias a la vista y al tacto. 4-702.11 Los utensilios y las superficies en contacto con alimentos del equipo deben desinfectarse antes de su uso después de la limpieza.
14 2-301.14 When to wash. 2-301-12(B) Cleaning procedure--steps. *** 2-301.14 Cuándo lavar. 2-301-12(B) Procedimiento de limpieza-pasos.
19 5-202.14 Backflow prevention device, design standard. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. *** 5-202.14 Dispositivo de prevención de reflujo, estándar de diseño. 5-205.15(A) Un sistema de plomería debe ser reparado de acuerdo con el Código de Plomería.
31 5-203.11 Hand washing facilities. at least one hand washing lavatory, a number of hand washing lavatories necessary for their convenient use by employees in areas, and not fewer than the number of hand washing lavatories required by the Plumbing Code shall be provided. *** 5-203.11 Instalaciones para lavarse las manos. se proporcionará al menos un baño para lavarse las manos, una serie de baños para lavarse las manos necesarios para su uso conveniente por parte de los empleados en las áreas, y no menos del número de baños para lavarse las manos requeridos por el Código de Plomería.
32 4-201.11 Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 4-502.11(A) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 of this Chapter or shall be discarded. *** 4-201.11 Equipos y utensilios. Los equipos y utensilios se diseñarán y fabricarán de manera duradera y conserven sus cualidades características en condiciones normales de uso. 4-502.11(A) Los utensilios se mantendrán en un estado de reparación o condición que cumpla con los requisitos especificados en las Partes 4-1 y 4-2 de este Capítulo o se desecharán.
35 2-402.11 Hair Restraints effective. 2-303.11 Jewelry Prohibition. *** 2-402.11 Restricciones capilares efectivas. 2-303.11 Prohibición de joyas.
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. 3-307.11 Food-contact surfaces of equipment shall be protected from contamination by consumers and other sources. *** 228.222(d)(4) Protección contra la contaminación. Superficies en contacto con alimentos. 3-302.11(A)(4) Alimentos protegidos de la contaminación cruzada almacenando los alimentos en paquetes, recipientes cubiertos o envoltorios. 3-307.11 Las superficies de los equipos en contacto con alimentos estarán protegidas de la contaminación por los consumidores y otras fuentes.
39 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 except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container. 4-302.11 Utensils, consumer self-service. 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. *** 3-304.12(A) Utensilios en uso, almacenamiento entre usos. Durante las pausas en la preparación o dispensación de alimentos, los utensilios de preparación y dispensación de alimentos se almacenarán, excepto como se especifica en la subsección (B) de esta sección, en los alimentos con sus asas sobre la parte superior de los alimentos y el recipiente. 4-302.11 Utensilios, autoservicio para el consumidor. 4-903.11(B)(2) El equipo y los utensilios limpios se almacenarán como se especifica en el párrafo (1) de esta subsección y se almacenarán cubiertos o invertidos.
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 03/17/2022
Score 95
39 MUST DISCONTINUE USE OF PLATES AND BOWEL AS SCOOPS FOR RETREIVING PREPARE FOODS - USE LARGE SPOON OR LADLES 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 except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.
37 TORTILLA DOUGH MUST NOT BE MAINTAINED COVERED WITH TOWELS OR CLOTHS - USE FOOD GRADE PLASTIC INSTEAD AS PER TORTILLAS SHOULD NOT BE KEPT WRAPPED/COVERED WITH CLOTHS - MUST USE FOOD GRADE PLASTIC OR LIDS TO COVER AS PER CLOTH3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings
45 MAINTAIN INDOOR PREMISE FREE OF UNNECESSARY ITEMS AS PER 6-501.114 Maintaining premises, unnecessary items and litter.
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. i.e. provide covers for food containers in reach in cooler.
39 CHEST REFRIGERATOR DOOR IN NEED OF REPLACEMENT/REPAIRS AS PER 4-501.11 Good repair and proper adjustment..
35 EMPLOYEE PERSONAL ITEMS AND CLOTHING NEED FURTHER SEPARATION FROM VICINITY OFSINGLE SERVICE CONTAINERS AND STORED FOODS AS PER 2.-304.11 Outer Clothing, Clean Condition.
36 WIPING CLOTHS SHOULD KEPT WITHIN SANITIZER SOLUTION AND NOT STREWN ABOUT AS PER 3-304.14(B)(1) Cloths in-use for wiping between uses stored. 4-901.12 Wiping cloths, air-drying locations.
45 ESTABLISHMENT IN NEED OF DEEP CLEANING ON A FREQUENT BASIS AS PER 6-501.12 Cleaning, frequency and RESTRICTIONs..
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 09/27/2021
Score 93
15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. All ready to eat food must be handled using gloves or utensils.
39 Discontinue using plates and bowls as scoops. Scoops need a handle. Store handle up and out of the food item.
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. i.e. provide covers for food containers in reach in cooler.
45 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. Paint/seal raw wood near hand sink at bar area.
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.
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 05/11/2021
Score 82
1 Ensure food is cooled properly: After properly cooked reduce temperature from 135 degrees F to 70 degrees F within 2 hours. An additional 4 hours to reduce temperature from 70 degrees F to 41 degrees F and below- must mark with time process began. Carne Guisada made yesterday has a temperature of 53F to 56F.
2 TCS foods requiring cold hold shall be maintained at 41 degrees F and below. Carne Guisada made yesterday has a temperature of 53F to 56F. Food was voluntarily discarded.
15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. All ready to eat food must be handled using gloves or utensils. Observed employee handling ready to eat food (tortillas) with bare hands.
27 * 228.75(e)(2) Cooling method, arrangement. Placing food in shallow pans, separating the food into smaller or thinner portions, stirring the food in a container placed in an ice water bath, other effective methods.
32 * 228.224(i) Equipment and utensils approved for food use. Food must be stored in food grade bags. i.e. rice being held in a to-go bag at hot hold station.
18 Food contact surfaces may not allow the migration of deleterious substances or impart colors, odors or tastes. i.e. masa being held in black trash bag. Food must be stored in food grade bags.
39 Discontinue using plates and bowls as scoops. Scoops need a handle. Store handle up and out of the food item.
45 Paint/seal raw wood near hand sink at bar area.
HACIENDA VALLARTA MEX. REST. # 2
3227 MILITARY DR SW
San Antonio , TX 78211
Date: 12/08/2020
Score 97
36 Observed wiping cloth sanitizer bucket with inadequate chlorine/bleach concentration. Use test strips to ensure chlorine-based sanitizer in wiping cloth buckets measures between 50-100 ppm. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm).
36 Observed wet wiping cloth not stored in sanitizer solution between uses. Ensure wet wiping cloths are stored in sanitizer when they are not in-use. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
35 Observed twist-cap employee beverages in the kitchen. Ensure twist-cap beverages are not used to avoid contamination; instead use containers with a top that does not need to be removed to drink the beverage. 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
39 Observed buildup on the interior ceiling of the large ice machine. Ensure the interior of the ice machine is clean to sight and touch. 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.
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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