914 HILDEBRAND W
San Antonio , TX 78201

Date: 07/17/2024
Score 91

14 Observed a Food Handler touch the inside of a trash can and then use the same gloves to handle whole chiles. The inspector reminded them that once they go from handling food to another task, and then back to food handling, then they MUST remove their old gloves, wash their hands with hot water (reaches a MINIMUM of 100 degrees Fahrenheit (F)) for at LEAST twenty (20) seconds with hand soap, and then don new, clean gloves. The inspector observed that the Food Handler quickly rinsed their hands at the handwash sink with the old gloves still on. The Certified Food Manager (CFM) instructed them to remove and discard the old gloves and rewash their hands before going back to food preparation. Ensure that all Food Handlers, before returning to handling and preparing food, take off and discard their old gloves and wash their hands with hot water (100 degrees Fahrenheit (F)) for at least twenty (20) seconds with hand soap. The Food Handler MUST have a disposable paper towel ready to be used for two reasons: 1) to prevent the worker from touching the lever or handle that dispenses the paper towels 2) To use the paper towel that was used to dry the hands as a barrier to turn off the hot and cold-water handles. After washing their hands, the Food Handler MUST don new gloves. Ensure the following: 2-301.14 When to wash. 2-301.12(A) Cleaning procedure--time frame (20 seconds). 3-304.15(A) Gloves single use.

28 Observed two black containers of beans, that were prepared yesterday, missing labels that have the name of the food, the preparation date, and the Use By date. Observed a container of cooked Chorizo, prepared on Monday, missing a label that states the preparation and Use By date. Ensure that all Time/ Temperature Control for Safety (TCS) food are given a label that states the name to identify the food, the preparation date, and the Use By date. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as hand-made salsas and sauces, stored within the establishment are given a preparation date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container from the time it is placed inside a cold hold unit. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). Ensure that the dates are correct. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

15 Observed one Food Handler directly touch cooked tortillas in Ready to Eat (RTE) form to reheat on the flat grill. The inspector educated them that since the tortilla was NOT in a raw dough form it has to be handled as a RTE food, so they MUST use gloves, a spatula, aluminum foil, food-grade wax paper, or some form of approved barrier to flip and reheat the tortillas. Ensure that the staff are wearing gloves when cooking, preparing, or modifying food (Example: handling cooked tortillas while assembling tacos). A form of barrier is also allowed between the bare hand and the food item (example: food-grade paper, food-grade thin plastic wax paper, a utensil, aluminum foil, etc.). No bare handling is allowed unless the Establishment submits a Variance Plan to the Food and Environmental department of San Antonio. The Variance Plan MUST be APPROVED by the Food and Environmental Services Manager for their Bare Hand Contact Plan. If a food item is going through a “kill step” (heated up to 135 degrees Fahrenheit (F) or higher, depending on the Time/ Temperature Control for safety (TCS) food item), then bare-handling is permitted (Example: Raw chicken that was chopped up to be cooked to 165 degrees Fahrenheit (F) for at least fifteen seconds). Ensure the following: 3-301.11(B) Bare hands contact with ready-to-eat foods.

39 Observed the ice scooper resting on the top surface of the ice machine instead of inside the designated holder. Observed the sugar scooper handle touching part of the sugar granules it was stored in. Ensure that all food scoopers/ utensils are stored in the food with the handle above (the handles are grabbed by hands, so the handle touching a food item will contaminate it). Scoopers may also be stored in their separate bucket/ pan if the bucket/ pan is cleaned and sanitized frequently. If the establishment wishes to lay the ice scooper on the top of the ice machine, then they NEED to show a document that shows that they wipe down the top of the ice machine every two to four hours. Ensure the following: 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.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 03/05/2024
Score 96

31 Observed a red sanitizer bucket stored inside of the handwash sink located behind the front counter. Ensure that the basins of the handwash sinks are kept clear (should only be used to wash hands). The CFM removed the red sanitizer bucket out of the handwash sink. Ensure the following: 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

28 Observed a container of Carne Guisada with preparation and Use By dates of 03/02 – 03/09. The Use By date should’ve been marked 03/08. Ensure that the Use By dates do NOT go past the seven (7) days. Observed salsas at the front of the establishment missing labels with preparation and Use By dates. Ensure that the dates from the label on the large container in the back is transferred to a piece of paper on or inside the refrigerator that displays the Use By date and preparation date of all of the salsas. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverage, such as hand-made salsas or sauces, made within the establishment are given a preparation date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container from the time it is placed inside a cold hold unit. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). Ensure that the dates are correct. The CFM corrected the Use By dates on the containers that went past seven days. They have also placed a paper on the refrigerator that has the dates from the salsa container in the back. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 11/27/2023
Score 95

36 Observed a sanitizing cloth out of the sanitizing bucket. Cloths/ rags used to clean and sanitize food-contact and nonfood-contact surfaces MUST be stored in the sanitizing bucket between uses. Ensure the following: 3-304.14(B)(1) Cloths in-use for wiping between uses stored.

29 Observed a bleach sanitizing bucket at the waitress station with a concentration of ~ 25 Parts Per Million (PPM). Observed that the bleach sanitizing solution for the ware washing machine was also at 25 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes. If the concentration is too low, then the surfaces shall not be disinfected, and the growth of pathogenic microorganisms shall contaminate the next food item that is placed. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

28 Observed a pan of Mole in the walk-in cooler with dates of 11/12 and 11/18. The inspector asked if these preparation and Use-By date were accurate, and the staff state that they were NOT current. The Mole was prepared on Saturday. Ensure that any TCS food items or beverages, such as hand-made salsas or sauces, made within the establishment are given a label that states the Common Name of the Food (to identify the food within the container), the preparation date, and a Use By date after twenty-four (24) hours of storage on site. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). Ensure that dates are correct. Th staff placed a new label with accurate preparation and use-by dates. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 07/28/2023
Score 94

19 Observed leak underneath the hand sink located near the mop sink. Ensure that a maintenance order is placed to fix the leak. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

29 Observed chlorine/ Bleach sanitizer solution in bucket with a concentration of 200 Parts Per Million (PPM). Ensure that the concentration for Bleach sanitizer is anywhere from 50 to 100 PPM as per: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

35 Observed employee beverages stored alongside Ready To Eat (RTE) food items. Observed employee phone and keys stored on top of canned food items. Ensure that employee beverages are stored below RTE food items, on a tray just in case they spill (to prevent contamination of food items). Ensure the following: 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 02/24/2023
Score 93

35 Observed employee food items and personal belongings not stored in designated area. Corrective Actions: Ensure that all employee belongings/food are stored in a place not mixed in with establishment equipment and food for sale. Label all employee belongings.

18 Observed chemicals in spray bottles without labels. Corrective Actions: Ensure that all chemical bottles are labeled. As per: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

10 Observed employee washing dishes in 3 compartment sink without rinsing with water. Employee had set-up 3 compartment sink in this order: water (to remove food debris), soap & water, then bleach & water. No rinse step occurred to remove soap off dishes. Corrective Actions: Ensure that proper dishwashing method is followed: wash, rinse, and sanitize. Manager will post proper procedure above 3 compartment sink as guideline for employee. As per: 4-703.11(C)(1) After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE SOLUTION.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 01/23/2023
Score 100

914 HILDEBRAND W
San Antonio , TX 78201

Date: 08/05/2022
Score 90

9 Observed chicken and pork on the same shelf in walk-in cold hold unit and pork and beef on the same shelf on same shelf 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.

1 Food on counter to cool without ice bath and when ask how long it takes to cool before moving to cold hold management was not able to provide answer. Ensure that food is cooled to 70F within 2 hours. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F.

29 Utensils in chlorine solution of over 200 ppm. Ensure that sanitizing testing devices are used to accurately measure sanitizing solution. 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

27 Observed taco toppings being cooled in ice that does not reach the top of the container of each topping. Ensure that when ice is used to maintain cool temperatures that it is enough to maintain proper temperature. 4-301.11 Cooling, heating, and holding capacities. Equipment.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 04/21/2022
Score 94

28 Observed food items in walk in cooler prepared on site with out 'use by' date labels. Ensure that all food items prepared on site and stored longer than 24 hours are labeled with a 'use by' date that is 7 days from when food item was prepared. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

37 Observed food items in walk in cooler not covered. Ensure that there are lids or other covers for food items while being stored. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

1 Observed cooked tripas being cooled on countertop not in ice bath to get the food to 70F within 2 hours of cooking. Ensure that proper cooling procedures are being followed. See comments. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 09/22/2021
Score 95

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed working container, spray bottle, without a label identifying the chemical by common name. Label working containers with the common name of the chemical.

39 228.68(b)(5) 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. Observed the ice scoop stored in the ice with the handle laying on the ice. scoop out and discard the ice with the handle touching it.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food items unprotected from environmental hazards. See Remarks.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 06/11/2021
Score 94

2 Shredded cheese on the counter in an ice bath had a temperature reading of 50 F. Ensure food in an ice baths is held at a temperature of 41 F or below as per * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).

18 Observed working spray bottle with degreaser with no label. Ensure working spray bottles are labeled properly* 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 12/14/2020
Score 94

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). ENSURE EGGS ARE STORED IN REFRIGERATOR OR ON ICE. ENSURE EGGS ARE NOT STORED ON PREP TABLE

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. ENSURE STORED FOOD CONTAINS PROPER DATE LABELS, DATE LABELS SHOULD INCLUDE PREP DATE AND USE-BY DATE

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ENSURE FOOD STORED CONTAINS PROPER LIDS/WRAPPINGS

914 HILDEBRAND W
San Antonio , TX 78201

Date: 07/21/2020
Score 95

9 Cooked, ready to eat foods and raw foods must be stored properly according to cooking temperature. Foods must be organized all times even during short holding times. Utilize smaller quantities of food in cooler when space is an issue. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

35 Personal items purses stored in dry storage shelving for food items. Place personal items in a designated area.

35 Observed personal masks hanging in dry storage. Store masks accordingly and ensure to wash daily or discard as mask become soiled.

37 Not all prepared foods by cutting or cooking not protected with covers or lids in walk in cooler or condiment cooler.228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 02/25/2020
Score 92

35 Observed water bottles used as personal beverages. Contamination may occur when fingers touch the mouth portion of the water when handling screw top cap. Utilize spill proof lid and a straw to avoid touch beverage container. 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. §228.42. Food Contamination Prevention. (a) Eating, Drinking, or Using Tobacco. (2) a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (A) the employee's hands; (B) the container; and (C) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

10 Sanitizer solution mixed with soap and water at washing basin of 3 compartment sink. Utilize soap and water only.

37 Ensure prepared foods in reach in cooler- salsa, cut lemons are covered. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

3 Chicken quarters not under temperature control of 135F. Chicken quarters used for caldo and removed from pot until service and placed in preparation area. Discussion to cool quarters in the cooler then rapidly reheated. * 228.75(f)(1)(A) Hot Hold (135°F or higher). Gave option of Time/Temperature documentation.

914 HILDEBRAND W
San Antonio , TX 78201

Date: 11/04/2019
Score 93

40 Discontinue using grocery bags to cover cooked foods at hot hold unit. 228.112(c)(1) Single-service and single-use articles may not be reused.

10 Observed food handler washing a large pot at 3 compartment sink. Ensure all dishware are washed, rinsed, and sanitized. Wash(soap and water) Rinse (water only) and Sanitizing water and bleach only). Use dishwasher if necessary.

15 Observed food handlers handle ready to eat foods with their bare hands. All food handlers must utilize gloves, tongs, alternative when handling ready to eat foods. * 228.65(a)(2) Bare hands contact with ready-to-eat foods.