7628 MARBACH RD
San Antonio , TX 78227

Date: 07/30/2024
Score 94

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed multiple cross contamination infractions in the walk in cooler and cold hold units throughout the kitchen. Food storage chart was provided and retaught to the owner.

28 Observed multiple food items throughout the kitchen without dates that were made the day before or earlier. Ensure all food items are properly dated. 3-501.17(A) Date marking prepare on site RTE/ TCS food. In cold hold unit observed food storage containers without prep/discard dates. Use By Dates: 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 1/9 will have a use by date of 1/15)

42 Ensure all non-food contact surfaces are clean to sight and touch. 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.

7628 MARBACH RD
San Antonio , TX 78227

Date: 05/09/2024
Score 84

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed multiple cross contamination infractions in the walk in cooler and cold hold units throughout the kitchen. Food storage chart was provided and retaught to the owner.

28 Observed multiple food items throughout the kitchen without dates that were made the day before or earlier. Ensure all food items are properly dated. 3-501.17(A) Date marking prepare on site RTE/ TCS food. In cold hold unit observed food storage containers without prep/discard dates. Use By Dates: 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 1/9 will have a use by date of 1/15)

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed unprotected food containers in cold hold units. Ensure food is protected from cross contamination by being covered.

2 Observed entire cold hold unit on prep line at 60F and above. The food items that were kept in there over night were discarded and the other food items were placed on ice. The unit was set to a lower temperature. Ensure all cold hold units are at a minimum of 41F and lower at all times. Observed raw barbacoa meat sitting out in the kitchen at 60F that was thawed at 8am the day of the inspection. The meat was immediately placed on the grill to cook.

10 Observed dishes being wash, rinse, sanitized in the three compartment sink at 0ppm of sanitizer. A new sanitizer was set up for the correct ppm of 50. 4-703.11(C)(2) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L.

42 Observed dirty like build up in the ice machine. Ensure all non-food contact surfaces are clean to sight and touch. 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.

22 All food handler certifications provided were expired in April 2024. 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.

34 Observed fly trap placed directly above food prep table. Ensure fly traps are routinely serviced and never placed above food/food prep areas. 6-501.111(B) Controlling pests. Check premises. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

7628 MARBACH RD
San Antonio , TX 78227

Date: 11/02/2023
Score 89

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw beef patty on shelf in cold hold above non-TCS foods. Observed raw beef stored net to raw chicken and cut up vegetables in the walk-in cooler. Observed raw chicken directly next to raw beef and next to cactus in cold hold unit. Food storage chart was provided.

29 Observed expired sanitizing test strips. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.

15 Observed employee bare hand RTE food items. Ensure all employees are wearing gloves or using a barrier to serve and prepare RTE foods. 3-301.11(B) Bare hands contact with ready-to-eat foods.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed unprotected food containers in cold hold units. Ensure food is protected from cross contamination by being covered.

45 7-209.11 Other Personal Care Items, Storage. Observed employee personal drinks items stored near food and consumer items. Ensure all personal items are stored in a designated employee area.

47 8-304.11(A) Permit posted. Ensure the most recent, valid food permit is posted.

7628 MARBACH RD
San Antonio , TX 78227

Date: 09/01/2023
Score 93

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed unprotected food containers in cold hold units. Ensure food is protected from cross contamination by being covered.

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw beef patty on shelf in cold hold above non-TCS foods. Observed raw chicken directly next to raw beef in cold hold unit. Food storage chart was provided.

1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Observed rice and beans (etc.) made at 8am that were at a temperature of 106F, 86F, 99F at the time of the inspection. The items were reheated and rapidly cooled and proper cooling method handouts were given to management. Ensure proper cooling methods and procedures are documented and followed. 3-501.14(A)(1) Cooling -- within 2 hours, 135- 70°F.

7628 MARBACH RD
San Antonio , TX 78227

Date: 05/23/2023
Score 95

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed unprotected food containers in cold hold units. Ensure food is protected from cross contamination by being covered.

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw beef patty on shelf in cold hold above non-TCS foods.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

7628 MARBACH RD
San Antonio , TX 78227

Date: 01/09/2023
Score 83

45 7-209.11 Other Personal Care Items, Storage. Observed employee personal items stored with food items and cold hold unit available to the customers to purchase product. Ensure all personal items are stored in a designated employee area.

41 3-302.12 Food storage containers, identified with common name of food. Ensure all bulk items are labeled with a common name.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed unprotected food containers in cold hold units. Ensure food is protected from cross contamination by being covered.

34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. In cold hold unit observed food storage containers without prep/discard dates. Use By Dates: 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 1/9 will have a use by date of 1/15)

18 Observed pesticide not approved for kitchen use (Raid). Ensure only approved pesticides are used in the kitchen and stored properly. 7-202.11(A) Approved Poisonous/toxic materials or chemicals

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw beef patty on shelf in cold hold above non-TCS foods.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

46 5-205.15(B) A plumbing system shall be maintained in good repair. Ensure the draining system for the establishment is repaired or replaced so the kitchen does not accumulate a build up of water with every use of the plumbing.

1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Observed rice and beans made at 8am that were at a temperature of 72F at the time of the inspection. The items were discarded and proper cooling methods and handouts were given to management. Ensure proper cooling methods and procedures are documented and followed. 3-501.14(A)(1) Cooling -- within 2 hours, 135- 70°F.

7628 MARBACH RD
San Antonio , TX 78227

Date: 08/15/2022
Score 88

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw beef patty on shelf in cold hold on rack next to ready to eat ham and stored above raw shrimp.

27 4-301.11 Cooling, heating, and holding capacities. Equipment.

32 Observed tortillas wrapped in cloth rag, ensure that ...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.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

41 3-302.12 Food storage containers, identified with common name of food..

15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee handling ready to eat tortillas with barehands. ensure ready to eat items are handled with a second barrier; gloves, utensils, deli tissue wtc.

7628 MARBACH RD
San Antonio , TX 78227

Date: 03/18/2022
Score 82

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw beef patty on shelf in cold hold on rack next to ready to eat ham. Observed raw bacon stored on top shelf of walk-in cooler above uncovered ready to salsa

15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee handle tortillas with bare-hands. tortillas were discarded. Employee washed hands and put gloves on.

32 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. Observed cracked dishes. Ensure cracked dishes are discarded 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. Observed tortillas wrapped in cloth rage Ensure tortillas are wrapped in food grade material.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed food storage containers in walk-in cooler without proper date marking. 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)

27 228.221(a)(6)(A) MOBILE FOOD UNIT--Cooling, heating, and holding capacities. Equipment. (provided cooling log)

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food in walk-in cooler uncovered, ensure food storage containers are covered to prevent conatmination.

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 scoops with handles submerged in food in between use.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed stacked ready for use utensils with food debris.

7628 MARBACH RD
San Antonio , TX 78227

Date: 10/29/2021
Score 90

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw hamburger meat being stored on wire shelf in reach-in, not covered or in container above fresh produce. Ensure food is protected from cross contamination

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed containers of food in walk-in cooler without proper covering Ensure food is protected from cross contamination with proper covering

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed prepared ready to eat foods with out proper date marking Ensure 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)

22 * 228.33(c) Food Handler Training criteria. Observed food handling employees with expired food handler training. Ensure food handling employees complete certified food handler training.

32 * 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. Observed tortillas wrapped in cloth towel.

7628 MARBACH RD
San Antonio , TX 78227

Date: 08/05/2021
Score 83

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observed food handling employee prepare ready-to-eat foods with bare hands. Ensure that ready-to-eats foods are a prepared with an approved suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment

22 * 228.33(c) Food Handler Training criteria. Observed employees with expired food handler training

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed prepared ready to eat foods with out proper date marking Ensure 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)

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed dish soap, wash cloth and food debris in hand washing sink during time of inspection Ensure the hand washing sink is used only for handwashing

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw hamburger meat being stored on shelf not covered or in container above hash browns Ensure food is protected from cross contamination

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed containers of food in walk-in cooler without proper covering Ensure food is protected from cross contamination with proper coverings

39 228.114(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.

42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed wiring shelving wrack with soil residue Ensure non-food contact surfaces are cleaned at a frequency to prevent soil accumulation

41 228.66(b) Food storage containers, identified with common name of food.. Observed food storage containers in walk-in cooler without proper identifier Ensure food containers are labeled with the common name

38 228.75(c)(2) Thawing. under running water criteria.

7628 MARBACH RD
San Antonio , TX 78227

Date: 03/30/2021
Score 93

40 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection. (1) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored (3) Single-service and single-use articles shall be stored as specified under subparagraph (A) of this paragraph and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. [40] (3) Single-service and single-use articles shall be stored as specified under subparagraph (A) of this paragraph and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. [40] 228.125. Preventing Contamination. PROTECT SINGLE USE/TO-GO FOOD CONTAINERS IN ORIGINAL PROTECTIVE PACKAGE/SLEEVE OR PROVIDE OTHER MEANS OF PROTECTION WHILE BEING STORED ON SHELVES ABOVE FOOD BAR

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. (g) Ready-to-eat, time/temperature control for safety food, date marking. 1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this paragraph: Pf [28] (A) the day the original container is opened in the food establishment shall be counted as Day 1; Pf [28] and (B) the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. Pf [28] (3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety (TCS) food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first- prepared ingredient. Pf [28] (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (A) using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety (TCS) food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (1) of this subsection; (C) marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (2) of this subsection; or (D) using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. (5) paragraphs (1) and (2) of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

39 228.68(b)(1) 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 (a) of this section, in the food with their handles above the top of the food and the container.

39 228.103(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. IMPROPER USE OF IN-USE UTENSILS. ONLY PROPERLY DESIGNED FOOD DISPENSING UTENSILS ARE TO BE USED FOR DISPENSING PURPOSES. USING PLASTIC BASKET AS DISPENSING UTENSIL FOR BEANS

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. ALL COOKED/PREPARED FOOD THAT IS BEING STORED IN COOLERS/REFRIGERATORS MUST BE HELD IN FOOD CONTAINERS WITH PROPER LIDS/COVERS

7628 MARBACH RD
San Antonio , TX 78227

Date: 07/24/2020
Score 90

15 * 228.65(a)(3) Limit bare hand contact with all other foods. VIOLATION: EMPLOYEES WORKING GRILL ARE PREPARING FOODS WITH BARE HANDS AND WIPING HANDS ON APRON. NO HAND WASHING IN BETWEEN CHANGING TASKS WAS OBSERVED CORRECTION: ENSURE THAT A BARRIER/GLOVES ARE USED WHEN HANDLING READY TO EAT FOODS AND SWITCHING TASKS

21 * 228.31(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. VIOLATION: EMPLOYEE IN CHARGE OF ESTABLISHMENT DOES NOT POSSESS A FOOD MANAGERS CERTIFICATION CORRECTION: ENSURE THAT PERSON LEFT IN CHARGE WITH MANAGER/SUPERVISOR RESPONSIBILITIES IS FOOD MANAGER CERTIFIED. AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION

29 * 228.108(e) Sanitizing solutions, testing devices. VIOLATION: ESTABLISHMENT DID NOT HAVE A SUPPLY OF SANITIZING TEST STRIPS TO TEST SANITIZNG SOLUTION AND SOLUTION DISPENSED BY DISHWASHER CORRECTION: ENSURE THAT A SUPPLY OF TESTING STRIPS ARE MAINTAINED ON PREMISES TO ENSURE THAT SANITIZING SOLUTIONS ARE AT THE REQUIRED CONCENTRATION LEVELS

2 VIOLATION: COLD HOLD FOODS TEMPED SLIGHTLY ABOVE 45F CORRECTION: ENSURE THAT FOODS ARE DISCARDED AND THAT FOODS HELD IN WALK IN COOLER FOR 24 HOURS OR LONGER ARE HELD AT 41F OR BELOW.

7628 MARBACH RD
San Antonio , TX 78227

Date: 01/16/2020
Score 86

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Violation: Observed a small pan stored inside hand sink Correction: Ensure hand sink is used for hand washing only. No dishwashing or dumping liquids/ice --------------------------------------- * 228.149 (a) Uso de una instalación de lavado de manos. accesible en todo momento para uso de los empleados; no debe usarse para fines distintos al lavado de manos. Violación: Observé una cacerola pequeña almacenada dentro del lavamanos Corrección: Asegúrese de que el lavamanos se use solo para lavarse las manos. No lavar platos o verter líquidos / hielo

9 * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. Violation: Metal pan of cooked chorizo stored in a plastic on/bin of cooked chorizo and stored in walk-in cooler, bag of cooked rice stored in plastic container of cooked rice and stored in walk in cooler Correction: Do not stack containers of food inside another container of food directly on top of that cooked food item. separate containers of food to prevent contamination ------------------------------------------------ * 228.66 (a) (1) (B) (ii) La contaminación cruzada protegida con alimentos arregla cada tipo de alimento en el equipo para evitar la cruz. Violación: Bandeja de metal de chorizo ??cocido almacenado en un recipiente de plástico sobre / recipiente de chorizo ??cocido y almacenado en un refrigerador portátil, bolsa de arroz cocido almacenado en un recipiente plástico de arroz cocido y almacenado en un refrigerador portátil Corrección: No apile recipientes de comida dentro de otro recipiente de comida directamente encima de ese alimento cocido. contenedores separados de alimentos para evitar la contaminación

7 * 228.61 Food safe, good condition, unadulterated, and honestly presented. Violation: Bread in small container had mold spots Correction: Discard bread with mold on it. Ensure that all food is in good condition, unadulterated and honestly presented prior to use. -------------------------------------------------- * 228.61 Inocuidad de los alimentos, buen estado, sin adulterar y presentado con honestidad. Violación: el pan en un recipiente pequeño tenía manchas de moho Corrección: Deseche el pan con moho. Asegúrese de que todos los alimentos estén en buenas condiciones, sin adulterar y presentados con honestidad antes de su uso.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Violation: employee on grill handling tortillas with bare hands while preparing orders. Correction: ensure that a barrier, such as, gloves, tongs, deli paper or aluminum foil, is used while handling ready to eat foods ---------------------------------------------- * 228.65 (a) (2) Contacto de manos desnudas con alimentos listos para comer. Violación: el empleado en la parrilla manipula las tortillas con las manos desnudas mientras prepara los pedidos. Corrección: asegúrese de usar una barrera, como guantes, pinzas, papel de cocina o papel de aluminio, mientras manipula alimentos listos para comer

39 Violation: employees use bowls and cups to dispense and scoop bulk food ingredients and cooked foods Correction: ensure that a scoop with a handle is used to scoop or dispense all food items. --------------------------------------------- Violación: los empleados usan tazones y tazas para dispensar y sacar ingredientes alimenticios a granel y alimentos cocinados Corrección: asegúrese de utilizar una cuchara con mango para recoger o dispensar todos los alimentos.

31 * 228.38(b)(3) Disposable paper towels used to avoid re-contaminating hands if manually operated faucet handles on a hand washing sink or the handle of a restroom door. VIOLATION: NO PAPER TOWELS LOCATED AT HAND SINK CORRECTION: Ensure that hand sink has disposable paper towels during all hours of operation ---------------------------------------------- * 228.38 (b) (3) Toallas de papel desechables que se usan para evitar volver a contaminar las manos si se manejan manualmente las manijas de los grifos en un lavamanos o la manija de una puerta del baño. VIOLACIÓN: NO HAY TOALLAS DE PAPEL UBICADAS EN EL FREGADERO CORRECCIÓN: Asegúrese de que el lavamanos tenga toallas de papel desechables durante todas las horas de operación

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Violation: Labels on cooked foods in walk in cooler do not have a preparations date more an expiration/use by date CORRECTION: ANY RTE/TCS FOOD PREPARED ON SITE THAT IS HELD FOR MORE THAN 24 HOURS MUST BE LABELED WITH A PREPARATION DATE AND AN EXPIRATION DATE NOT TO EXCEED 7 DAYS FROM DATE OF PREPARATION (PREP DAY=DAY 1) ------------------------------------------ * 228.75 (g) (1) Marcado de la fecha preparar comida RTE / TCS en el sitio. Infracción: las etiquetas de los alimentos cocinados en el refrigerador no tienen una fecha de preparación más una fecha de vencimiento / uso CORRECCIÓN: CUALQUIER ALIMENTO RTE / TCS PREPARADO EN EL SITIO QUE SE REALICE POR MÁS DE 24 HORAS DEBE ETIQUETARSE CON UNA FECHA DE PREPARACIÓN Y UNA FECHA DE VENCIMIENTO QUE NO EXCEDERÁ 7 DÍAS DESDE LA FECHA DE PREPARACIÓN (DÍA DE PREPARACIÓN = DÍA 1)