Facility
Related Reports EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 04/15/2025
Score 88
2 Observed: Freshly made juice (74F), diced/sliced produce (71F) prepared more than an hour ago not holding proper temperature. Staff added ice to drop temperature. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
14 Observed: Staff went from doing a non-food related task with gloves on, rinsed gloves off for 2 seconds in running water, then proceed to touch green pepper and cut it up. 2-301-12(B) Cleaning procedure--steps.
31 Observed: Juice container liquids being dumped into hand-washing sink. Ensure hand-washing sinks are only used for hand-washing. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
31 Observed: Hand-washing sink by prep area without any soap. 6-301.11 Hand washing cleanser, availability.
34 Observed: Unnecessary items and broken eggshells stored outside, holes in ceiling. Ensure all unnecessary items and debris are removed. Ensure all holes are filled in. 6-501.111(D) Controlling pests. Eliminating harborage conditions.
34 Observed: Flies in prep area, rodent droppings throughout facility. Ensure all instructions are being followed by a licensed pest control company. Ensure all rodent droppings are removed and areas cleaned and sanitized. 6-501.111(B) Controlling pests. Check premises.
34 Observed: Openings in both screened in doors allowing pests to enter kitchen and prep areas. 6-202.15(D) Windows or doors protected against the entry criteria.
37 Observed: Food items cooling in prep area uncovered and unattended. One fly landed on handle of utensil resting in food item. Staff immediately removed utensil to rewash and sanitize. 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination.
37 Observed: Red and green salsa uncovered in fridge that also stores soda, carne guisada uncovered in another fridge. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
46 Observed: Mop sink clogged with stagnant water that had a strong odor and debris in it. 5-205.15(B) A plumbing system shall be maintained in good repair.
47 Observed: Most recent inspection report not posted. Sec. 13-26. - Display. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. A food establishment may also choose to voluntarily display a grade placard distributed by the Department consistent with the score received for that inspection period. A food establishment shall not display a grade placard not provided by the department or a grade placard inconsistent with the food establishment's inspection score.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 12/02/2024
Score 82
32 Observed: Tortillas stored in a t-shirt bag, dried peppers stored in garbage bags. Ensure all containers storing food are food-grade material. 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.
32 Observed: Cooked potatoes, tortilla chips and cooked bacon stored in containers that were warped, cracked and chipped. 4-202.11 Cleanability. Food-contact surfaces.
34 Observed: Openings in the doors leading to the kitchen and the door leading to the back room by the deep freezers. Ensure that all openings are properly sealed to prevent pets from entering the facility. 6-202.15(D) Windows or doors protected against the entry criteria.
15 Observed: Staff bare hand contact with RTE taco. Ensure staff is using utensils or gloves to handle RTE food items. 3-301.11(B) Bare hands contact with ready-to-eat foods.
45 Observed: Tape holding down wires/cords behind the front counter thickly coated with dirt and debris. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
45 Observed: Large amounts of items and debris in outside storage area. Ensure area remains clean to prevent unwanted pests. 6-102.11(C) Storage areas. Outdoor storage areas for refuse, recyclables, or returnables.
45 Observed: Mop head being stored directly on floor. Ensure mop heads are able to air dry. 6-501.16 Drying mops.
45 Observed: Debris build-up in corners of kitchen area and under stove, walls with food debris on them by stove area. Ensure that walls, ceiling and floor are cleaned regularly and when messes occur. 6-501.12 Cleaning, frequency and RESTRICTIONs..
34 Observed: Rotten produce underneath fridge with rodent feces next to it, egg shells being stored in the outside storage area, large amounts of unused items and debris in back storage area. 6-501.111(D) Controlling pests. Eliminating harborage conditions.
42 Observed: Vents above stove with food debris on the, fans throughout kitchen and back area with large amounts of dusts, shelving with food debris on them. 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: Personal items need to be stored below and away from customer food items. 7-209.11 Other Personal Care Items, Storage.
39 Observed: Spoon being used to stir and serve food items on the stove lying directly on a portion of the table that was not clean. Ensure utensils are stored properly when not in use. 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.
39 Observed: Clean, wet dishes stacked one on top of another unable to air dry. 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
39 Observed: Flour containers with scoops in them that did not have handles, flour containers with scoops that did have hands touching the flour. Ensure all scoop have handles and that the handles are stored in a manner to prevent it from touching the food item. 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.
39 Observed: Sugar scoop with dark debris on it, sticky to the touch. Staff immediately removed to be cleaned. 4-602.11(E)(1) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at any time when contamination may have occurred.
39 Observed: Plates and to-go containers stored in manner that allowed for the food contact surfaces to be exposed to contamination. Ensure dishes, utensils and to-go containers are stored with food contact surfaces face down or covered to prevent possible contamination. 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.
2 Observed: Diced onion, cut cilantro, grated cheese and salsa that was temped between 52-55 F in the cold-hold unit buy the front counter and had been prepared and placed in the fridge yesterday. Staff discarded items in the trash bin. 3-401.14(C) Cold Hold (41°F or below)--non-continuous cooking.
7 Observed: Diced onion, cut cilantro, grated cheese and salsa that was temped between 52-55 F in the cold-hold unit buy the front counter and had been prepared and placed in the fridge yesterday. Staff discarded items in the trash bin. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
6 Observed: Sopa in a container with no date/label. Staff immediately discarded in a trash bin. 3-501.18(A)(2) Discarded if in a container or package that does not bear a date or day.
6 Observed: Chorizo that was temped at 54 F and did not have date labels. Staff immediately discarded in a trash bin. 3-501.18(A)(1) Discarded if exceed either temperature and time combinations.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 02/27/2024
Score 97
45 Observed wall junctures larger that 1 mm in kitchen. Ensure the following:
6-201.13(A) Floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch)..
39 Observed metal spoon and handle stored within food product. Ensure the following:
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.
37 Observed food product stored within freezer that had frost from freezer walls on the food.
3-303.12(B) Unpackaged food may not be stored in direct contact with undrained ice.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 10/30/2023
Score 89
29 No thermometer placed in reach-in freezer that is temporarily being used as a cold hold unit.
4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
31 Observed lettuce being rinsed in hand washing sink.
5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
21 No certified food manager present at the time of inspection.
228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
37 Observed cans of jalapeno stored on floor next to cold hold unit.
3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
46 Bathroom doors are not self closing.
6-501.19 Closing toilet room doors.
36 Bucket of sanitizing solution for wiping surfaces stored on the floor.
3-304.14(E) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination.
33 Establishment currently not using a service sink.
5-203.13 Service sink or one curbed cleaning facility provided.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 06/22/2023
Score 97
28 Ensure that all food items stored longer that 24 hours are labeled with a 'use by' date that is 7 days from date of preparation.
3-501.17(A) Date marking prepare on site RTE/ TCS food.
34 Observed large number of pests in kitchen. Corrective actions: install uv fly traps that are not above any food preparation areas.
6-501.111(B) Controlling pests. Check premises.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 02/22/2023
Score 91
39 Observed gasket for reach-in freezer repaired with tape. Ensure that all equipment is maintained in proper repair.
4-501.11 Good repair and proper adjustment..
42 Observed heavy build up of grease on vent hood filters. Ensure that vent hood filters are regularly cleaned.
4-202.18 Ventilation hood systems, filters.
10 Employees not sanitizing dishes after cleaning when ware washing. Ensure the following:
4-703.11(C)(4) 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 §1-201.10(B) of this title (relating to Definitions).
9 Observed raw eggs stored above RTE foods in reach-in cooler. Ensure the following:
3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
45 Painted wooden board attached to hand washing sink detaching from wall and piece of wall used to access grease trap secured with tape and not attached to wall. Ensure the following:
6-501.11 Repairing. The physical facilities shall be maintained in good repair.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 10/18/2022
Score 89
2 Container of chorizo outside of cold hold unit temping at 60F. Ensure that TCS food items are maintained at 41F or lower.
3-501.16(A)(2) Cold Hold (41°F/45°F or below).
34 Rear door of kitchen not tightly fitted to door frame.
6-202.15(D) Outer openings.
35 Observed employee without hair restraint during food preparation. Ensure that hair restraints are worn during food handling.
2-402.11 Hair Restraints effective.
18 Observed masa for tortillas being stored in white trash bags. Ensure that all food contact surfaces are food safe.
4-101.11(A) Materials used for food contact surfaces safe.
40 Observed plastic container used originally for baking powder being used to hold rice. Ensure the following:
4-502.13(A) Single-service and single-use articles may not be reused.
37 Observed jug of tea stored on the floor. Ensure the following:
3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
39 Observed microwave with missing front cover and cold hold units that do not close completely. Ensure that all equipment is maintained in proper repair.
4-501.11 Good repair and proper adjustment..
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 08/04/2022
Score 79
31 Observed food discarded in hand-sink.
5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
42 Observed grease buildup on vent hood. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
42 Observed food splash and dust on sides of equipment in kitchen. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
40 Observed food items stored in single use containers in cooler. 4-502.13(A) Single-service and single-use articles may not be reused.
39 Ensure that food containers on shelf are stored inverted. 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.
39 Observed plastic utensils not stored with handle up. 4-904.11(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
37 Observed uncovered containers of food in refrigerators. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
34 All entry points to the establishment should be protected against the entry of pest. No light should be visible around the doors and the door's frame. All small holes should be sealed. 6-202.15(A) Outer openings.
22 Food Handler certificates not available at time of inspection. Ensure that all team members are Food Handler certified within 60 days of hire. 228.31(d) Food Handler Training criteria.
18 Discontinue use of Foca detergent for utensils. 4-101.11(A) Materials used for food contact surfaces safe.
10 Improper washing procedure for manual ware-washing was observed. Review procedure with staff on proper washing of dishes in three compartment sink.
4-703.11(C)(4) 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 §1-201.10(B) of this title (relating to Definitions).
9 Observed shelled eggs stored above RTE foods in refrigerator. See proper food storage handouts. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
2 Food in refrigeration unit was above 41F degree. Food must be kept below 41F.
Corrective actions: It is recommended to keep units between 36-38F to account for temperature increases when doors are opened.
Establishment able to move food into units maintaining temperatures at or below 41F. Ensure that refrigeration units are repaired/replaced before continuing use.
3-501.16(A)(2) Cold Hold (41°F/45°F or below)
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 03/07/2022
Score 85
18 Observed unknown liquids without proper identifications on prep counter.
Ensure common identifier is provided on all chemical containers.
Ensure that chemical containers are stored in an area where cross-contamination cannot occur.
7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
31 Observed food discarded in handwashing sink in kitchen area.
5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
34 All entry points to the establishment should be protected against the entry of pest. No light should be visible around the doors and the door's frame. All small holes should be sealed. 6-202.15(D) Outer openings.
34 Observed droppings in employee restroom and beneath some equipment. Ensure that establishment receives routine pest control visits. 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
37 Observed food product stored on the floor in back area. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
37 Ensure that all containers of food are covered to protect from contamination. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
39 Observed baking sheets stored directly on the floor. 4-903.11(A)(3) 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 Ensure that any damaged utensils are replaced and maintained in good repair. 4-501.11 Good repair and proper adjustment..
47 Ensure that most recent inspection report is posted in public view. 8-304.11(K) Notification of the most recent inspection report is available upon request.
47 Ensure that food permit is posted in public view. 8-304.11(A) Permit posted.
42 Observed spillage in back refrigerator. Ensure that all food splash and spillage is cleaned. 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 Ensure that food debris is cleaned from wall in back preparation area. 6-501.12 Cleaning, frequency and RESTRICTIONs..
29 Sanitizing test strips not available during inspection. 4-302.14 Sanitizing solutions, testing devices.
32 Observed knife being used with damaged handle. Ensure that all damaged utensils are replaced. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 12/09/2021
Score 81
1 Observed improper cooling procedure on prepared foods this morning. Corrective actions: Items placed in ice bath to rapid chill with remaining time. NOTE: Rapid cooling methods: smaller portions in shallow pans(pans can be pre-chilled), ice bath and or Cooling stick-wand, utilization of freezer/Walk in cooler. Se observó un procedimiento de enfriamiento inadecuado en el recipiente de carne molida preparado esta mañana. Acciones correctivas: Los artículos se colocan en un baño de hielo para que se enfríen rápidamente con el tiempo restante. Se proporciona una hoja de datos sobre métodos de enfriamiento. * 228.75(d)(1)(A) Cooling -- within 2 hours, 135-70°F. * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F.
1 Cooked potentially hazardous foods (Refried beans), located in the refrigerator in rear kitchen (prepared 12/08/21), not cooled from 135°F to 41°F or below. Item showing temperature of 54F. TCS foods must be cooled within a total of 6 hrs from 135°F to 41°F or less as specified.
Item voluntarily denatured and discarded.
* 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F.
31 Observed food discarded in hand-sink. Ensure that sink is exclusively used for handwashing only.
Los alimentos observados se descartan en el fregadero. Asegúrese de que el fregadero se utilice exclusivamente para lavarse las manos.
* 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
21 Food manager certification was not available at the time of inspection. At least one person with a Food Manager Certification should be present per shift.
La certificación de administrador de alimentos no estaba disponible en el momento de la inspección. Al menos una persona con una Certificación de Gerente de Alimentos debe estar presente por turno.
* 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
22 §228.33. Food Handler Requirements (d) All food employees shall successfully complete an accredited food handler training course, within 60 days of employment, if not in possession of a Food Manager's Certificate.
Ensure all employees are certified food handlers within 30 days of employment and have proof of certification.
Asegúrese de que todos los empleados sean manipuladores de alimentos certificados dentro de los 30 días posteriores al empleo y tengan prueba de certificación.
28 Prepared foods in refrigerator were improperly labeled with dates exceeding 7 days. Food should be marked with an identifier name, date of preparation and a discard date. Date of preparation is day one, plus 6 for a total of 7 days.
Los alimentos preparados en el frigorífico se etiquetaron incorrectamente con fechas superiores a 7 días. Los alimentos deben estar marcados con un nombre identificador, una fecha de preparación y una fecha de desecho. La fecha de preparación es el día uno, más 6 para un total de 7 días. *228.75(g)(1) Date marking prepare on site RTE/ TCS food. The longest USE BY date is the day of preparation plus 6 days
30 Ensure that a valid permit is obtained and posted.
Asegúrese de obtener y publicar un permiso válido. * 228.247 Not having a current/Valid Permit.
47 Post the inspection report in a location in the food establishment that is conspicuous to consumers.
Coloque el informe de inspección en un lugar del establecimiento de alimentos que sea visible para los consumidores.
42 Cleaning required for food splash on walls/floors in kitchen. Ensure to clean insides of refrigerator.
Se requiere limpieza por salpicaduras de comida en las paredes / pisos de la cocina. Asegúrese de limpiar el interior del frigorífico.
228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
37 Ensure food items are stored with a lid cover or wrapping to prevent contamination.
Asegúrese de que los alimentos se almacenen con una tapa o envoltura para evitar la contaminación.
228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
9 Observed tamales stored in trash bags inside freezer. Ensure that only approved food-grade materials are used for food storage.
Tamales observados almacenados en bolsas de basura dentro del congelador. Asegúrese de que solo se utilicen materiales aptos para alimentos aprobados para el almacenamiento de alimentos. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 08/31/2021
Score 86
2 Observed prepared items in refrigerator unit showing temperatures above 41F.
Ensure that food maintains temperatures at or below 41F. Ensure that time/temperature control for safety (TCS) foods are maintained at 41°F or below.
Corrective Actions: This morning's food items transferred to unit with temperatures at or below 41F.
* 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
29 Ensure that thermometers are provided for all refrigerated equipment.
* 228.108(b) Food thermometers provided and accessible.
31 Observed spoon stored in handwashing 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.
18 Observed unknown liquids without proper identifications.
Ensure common identifier is provided on all chemical containers.
* 228.202 Poisonous/toxic materials or chemicals not in original container labeled.
27 Refrigerator unit showing temperatures above 41F.
Ensure that equipment is repaired or replaced to maintain temperatures at or below 41F.
Corrective Actions: Food prepared today transferred to refrigerator unit capable of maintaining temperatures at or below 41F.
* 228.107(a) Cooling, heating, and holding capacities. Equipment.
42 Ensure that the rusty shelves in refrigerator units are replaced.
228.101(i) 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.
39 Observed washed ladles stored with standing water.
Ensure that clean equipment and utensils are stored in a manner that allows them to properly air dry.
228.124(a)(2)(A) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored in a self- draining position that allows air drying.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 04/02/2021
Score 86
2 TCS foods requiring cold hold shall be maintained at 41 degrees F and below. Beans had a temperature of 53F at back reach in cooler. All TCS were moved to a reach in cooler maintaining 41F or below.
18 Discontinue using FOCA "Laundry Detergent" to wash dishes for establishment.
31 Do not store any items inside hand sink for any length of time. i.e. a spoon was inside back employee hand sink.
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. back reach in cooler has a temperature of 48F. All cold hold units must maintain 41F or below.
37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. i.e. clean back fan that has build up debris.
42 reseal/replace rusty racks in back reach in cooler.
18 Label all toxics removed from bulk containers with common name. *Observed yellow liquid in a spray bottle without common name*
32 * 228.224(i) Equipment and utensils approved for food use. Food must be stored in food grade bags. Observed food in white trash bag in back reach in freezer.
45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. i.e. walls in kitchen
43 Provide end caps for light shields in kitchen.
45 228.186(b) Cleaning, frequency and RESTRICTIONs. Clean kitchen walls that have food build up.
EL MOLINO RESTAURANT
1703 IH 35 N
San Antonio , TX 78208
Date: 08/25/2020
Score 96
18 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Label all chemical containers and keep detergent box covered.
45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Need to replace missing floor tiles at back kitchen area.
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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