645 CHALMERS AV
San Antonio , TX 78214

Date: 11/13/2023
Score 92

1 Observed menudo at 47 degrees F, chorizo and carne guisada at 44/45 degrees F. Ensure that all cooling is being performed properly with time and temperature controls taking place. Ensure to store foods once temperatures reach 41 degrees F and below.

45 Ensure to fill in any missing tiles/pieces. Floors should be smooth, easily cleanable, and non absorbent.

9 Uncovered container of raw fish in water was being stored above uncovered container of ready to eat salsa. Ensure that all raw foods are stored aware and/or below ready to eat foods.

37 Ensure to cover all foods being stored in coolers at all times. Ensure that all food packages in walk in cooler are stored 6 inches or more off floor.

645 CHALMERS AV
San Antonio , TX 78214

Date: 09/12/2023
Score 86

10 Ice machine panels and side interior walls should be cleaned to remove buildup.

18 Bleach water solutions at drinks stations and cashier station were too high in concentration. Ensure that bleach water is maintained at a concentration of 50-100ppm.

1 Refried beans that were prepared yesterday around 1pm, were at 55 degrees F, in walk in cooler. Employee explained she left them out to cool, but was not sure what the other employee recorded for temperatures. Ensure that cooling procedures follow these steps: Once food is removed from heat, and reaches 135 degrees F, cooling procedures begin. Food has 2 hours to cool from 135 to 70 degrees. Food then has 4 hours maximum to cool from 70 to 41 degrees F. Once foods reach 41 degrees F, foods can be stored away. All other foods were cooled properly, and beans were discarded.

32 Metal shelves where boxes of soda syrups for fountain drink dispenser (both at dining area and cashier area) are corroded and rusty, as well as coming apart from original texture. Ensure that such surfaces are repaired and sealed and that surfaces are smooth, easily cleanable, and non absorbent.

34 Observed about 5 live roaches (medium and small) under trays of clean mugs, and coffee pots. Ensure that the tables where these items are stored, are repaired as noted above, to be smooth, easily cleanable, and non absorbent. Ensure to have proper pest control treatment. Establishment will have 8 hours to correct issue, and if issue is not resolved at that time, closure of establishment could take place. Provide proof of pest control treatment.

38 Observed box of raw chicken that was thawing at room temperature but was already reading at 51 degrees F. Ensure that thawing is only done in the following manners: 1. under running room temperature water 2 in microwave immediately before cooking 3. in refrigeration overnight, maintaining 41 degrees F and belwo.

45 Observed uncovered personal drink and cell phone on preparation table where foods were being prepared. Observed purses along areas where food and single service items are being stored. Ensure that all personal items are stored in a designated area away from food and food contact surfaces.

645 CHALMERS AV
San Antonio , TX 78214

Date: 05/16/2023
Score 87

1 Foods prepared day prior were not at proper cold holding temperatures. Ensure to follow the following procedure to ensure proper cooling is conducted: Once food is removed from cooking and reaches 135 degrees F, food is allotted 2 hours maximum to cool from 135 to 70 degrees F. Once food reaches 70 degrees food is then allotted 4 hours maximum to cool from 70 to 41 degrees F. Food should not be covered or packaged until at 41 degrees to be stored properly. Chicken was discarded by owner.

15 Observed employee using bare hands to prepare ready to eat foods. Spoke with owner and presented the following options establishment can use when preparing ready to eat foods. 1. If establishment prefers to use gloves, ensure that gloves are switched out each time a task is changed. Hand washing should be conducted prior to donning a new pair of gloves. 2. If establishment would prefer to use bare hands the following items should be completed on handout left with establishment: 1. dictate 2 barriers that will be used when hand washing (i.e. double hand washing and use of nail brush OR double hand washing and use of hand sanitizer, etc) 2. list the ready to eat foods that will be handled with bare hands at times: (i.e tortillas, cheese, lettuce, onion, bread, etc) 3. corrective action that will be used toward employees when found to not be following proper procedure (i.e. discard food improperly prepared and remake OR retraining employees, etc) 4. signature of all employees to acknowledge procedures required when handling ready to eat foods. ***Documentation can be written up by establishment themselves OR can use the one emailed /provided by inspector. **Maintain copies of forms on site and make available upon request.

18 Bleach sanitizing solution in waitress area by back dining area, was high in concentration. Maintain between 50-100ppm.

36 Refrain from storing cloth towels along employees' waist. Ensure that cloth towels are stored in sanitizer immediately after each use.

37 Observed buckets of salsa being stored on floor near hand sink. Ensure that all food items, etc, are stored 6 inches or more off floor.

42 Thoroughly clean plastic liners along metal shelves, metal shelf racks, walls near hot holding areas, floors, etc to remove all food, grease, buildup.

45 Observed personal items such as cell phones, purses, sweaters, personal drinks, etc on food contact and preparation areas. Ensure to provide a designated area for all employees to use and store their personal belongings.

645 CHALMERS AV
San Antonio , TX 78214

Date: 01/31/2023
Score 89

15 Observed bare hand contact with employee preparing tacos. No bare hand documentation is present or approved for this establishment. Ensure that proper documentation is noted, approved, and followed if establishment chooses to not use a barrier to handle ready to eat foods.

2 Ovserved rolled chicken and cheese enchiladas sitting at room temperature of 62 degrees, and chorizo at 82 degrees F. Ensure that all foods are held under hot or cold temperatures and if not , that proper time and temperature control are logged and followed.

21 Food Manager not present at beginning of inspection. Manager arrived during inspection. Ensure that one certified food manager is present during all hours of operation.

45 Personal beverages and items should be stored in a designated area away from food and food contact surfaces.

32 Ensure to clean rubber seals along refrigeration unit doors to remove buildup. Shelves and racks should be cleaned to remove buildup as well.

645 CHALMERS AV
San Antonio , TX 78214

Date: 09/27/2022
Score 89

1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. COOLING OF CARNE GUISADA AND BARBACOA WAS OBSERVED TO NOT HAVE BEEN DONE PROPERLY. BOTH WERE OBSERVED AT A TEMPERATURE READING OF 45-46 F. THESE WERE MADE THE DAY PRIOR, 9/26/22. MANAGER DISCARDED FOODS. EXPLAINED TO COOK THAT FOODS ARE TO BE COOLED FROM 135 F TO 70F WITHIN 2 HRS, THEN FROM 70 F -TO 41 F OR LESS WITHIN 4 HRS.

10 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. DISH WASHER WAS NOT PROPERLY DISPENSING CHLORINE. MANAGER HAD ALL DISHES PROPERLY SANITIZED USING 3 COMPARTMENT SINK WHILE DISHWASHER IS REPAIRED.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. ANY FOOD MADE OR PREPARED MUST HAVE A PREPARATION DATE IF KEPT LONGER THAN 24 HOURS.

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. PLEASE STORE FOOD IN WALK-IN COOLER AT LEAST 6 INCHES OFF THE FLOOR.

41 3-302.12 Food storage containers, identified with common name of food.. PLEASE ENSURE ALL BULK ITEM FOOD CONTAINERS ARE LABELED WITH COMMON/ GENERIC NAME.

42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PLEASE CLEAN THE FANS FOR THE AC IN THE WALK-IN COOLER.

645 CHALMERS AV
San Antonio , TX 78214

Date: 05/17/2022
Score 85

31 5-204.11 Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food dispensing, and ware washing areas; and in, or immediately adjacent to, toilet rooms. DUE TO ISSUES WITH A LEAK/BACK UP, HAND SINK WAS DISCONNECTED. MANAGER CALLED PLUMBER AND IS HAVING HIM COME OUT TO FIX TODAY. A RE-INSPECTION WILL BE CONDUCTED TOMORROW MORNING TO CHECK TO MAKE SURE HAND SINK HAS BEEN FIXED. A FEE OF $103.00 WILL BE CHARGED.

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. NEED TO USE FOOD GRADE BAGS FOR CORN INSTEAD OF GROCERY BAGS.

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. OBSERVED RESIDUE IN ICE MACHINE. WAS CLEANED BY MANAGER.

39 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. OBSERVED CONTAINERS THAT WERE STORE UP RIGHT AND NOT COVERED. MANAGER CORRECTED BY INVERTING THEM ON SHELVES.

39 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. PLEASE USE A UTENSIL WITH A HANDLE IN SALT INSTEAD OF A BOWL.

14 2-301.14 When to wash. HAND SINK IS NOT WORKING. OBSERVED EMPLOYEE HANDLE TORTILLAS WITHOUT WASHING HANDS PRIOR AND TOUCHING OTHER KITCHEN EQUIPMENT.

15 3-301.11(B) Bare hands contact with ready-to-eat foods. OBSERVED BARE HAND CONTACT OF EMPLOYEE WHEN FLIPPING FRESH MADE TORTILLAS. CORRECTED BY OWNER HAVING HER WASH HANDS AND USE GLOVES.

19 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. NEED TO REPAIR HAND SINK AND 3 COMPARTMENT SINK LEAK.

645 CHALMERS AV
San Antonio , TX 78214

Date: 01/27/2022
Score 87

18 7-204.11 Sanitizers, criteria.

19 5-201.11(A) Construction. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the Plumbing Code. *** 5-202.14 Backflow prevention device, design standard. *** 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. **** OBSERVED: BACKFLOW PREVENTOR NEEDS TO BE PLACED AT SERVICE SINCE AT FAUCET PRIOR TO CONNECTING Y-SPLITTER. HAND SINK IN WOMEN'S RESTROOM LEAKS NEED TO HAVE A LICENSED PLUMBER REPAIR LEAK. OBTAIN AND US DRAIN PLUGS FOR THREE COMPARTMENT SINK.

21 2-101.11(A) Except as specified in (B), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation. **** FOOD MANAGER CERTIFICATION EXPIRED.

27 4-301.11 Cooling, heating, and holding capacities. Equipment. **** OBSERVED: WALK IN REFRIGERATION UNIT AND ONE REACH IN BY STEAM TABLE NOT COOLING TO 41F. HAVE A LICENSED TECHNICIAN REPAIR OR ADJUST REFRIGERATION UNITS TO ENSURE TEMPERATURES OF 41F OR LESS IS MET.

35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. **** OBSERVED: PERSONAL DRINKS AND ITEMS PLACED ON TABLES NEXT TO FOOD PREPARED FOR CUSTOMERS. (CORRECTED ON SITE.)

30 8-301.11.1 Permit Requirement, Prerequisite for Operation. *** **** ESTABLISHMENT HAS 10 DAYS NOTICE TO PAY FOR PERMIT. INVOICE WAS DISTRIBUTED AND INTEREST FEES ARE ACCRUED.

645 CHALMERS AV
San Antonio , TX 78214

Date: 07/13/2021
Score 90

47 228.248(1) Post the permit in a location in the food establishment that is conspicuous to consumers. PLEASE POST THE MOST RECENT PERMIT AS THE ONE POSTED WAS DATED FOR 9/2020. SHOULD BE 9/2021.

31 * 228.147(a)(1) 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. NEED TO REPAIR HAND WASHING SINK AS IT DOESN'T REGULATE COLD WATER COMING OUT. MECHANIC WAS CALLED OUT TO FIX BY END OF DAY.

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). COLD HOLD WAS READING ABOUT 50-55 F. FOOD WAS DISCARDED. MANAGER ADVISED TO CHECK TEMPERATURE AND ADJUST PRIOR TO ADDING ANYMORE FOOD INTO IT. NOT USED FOR OVERNIGHT STORAGE.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. PLEASE COVER ALL THE FOOD INSIDE OF REFRIGERATORS.

41 228.66(b) Food storage containers, identified with common name of food.. PLEASE LABEL ALL CONTAINERS WITH BULK FOODS SUCH AS SALT.

39 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. PLEASE ENSURE BOWLS AT WAIT STAFF AREA ARE INVERTED OR COVERED.

46 228.152(h) Toilet room receptacle, covered. TRASH RECEPTACLE IN WOMEN'S RESTROOM MUST BE COVERED.

645 CHALMERS AV
San Antonio , TX 78214

Date: 01/25/2021
Score 90

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. PLEASE DO NOT LEAVE CLOTHS INSIDE OF HAND SINK.

32 * 228.104(a) Cleanability. Food-contact surfaces.. PLEASE CLEAN THE INSIDE OF THE MICROWAVE.

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. PLEASE STORE WIPING CLOTHS WHEN NOT IN USE.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. PLEASE COVER ALL FOOD IN REFRIGERATORS AND IN PREP AREA.

39 228.68(b)(2) 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. PLEASE USE SOMETHING WITH A HANDLE OR SCOOP FOR FOODS.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CLEANING NEEDED BEHIND GRILLS AS HEAVY BUILDUP OF GREASE WAS OBSERVED.

29 * 228.108(b) Food thermometers provided and accessible. PLEASE ENSURE THERE IS A THERMOMETER INSIDE OF THE REFRIGERATOR.

645 CHALMERS AV
San Antonio , TX 78214

Date: 09/24/2020
Score 92

42 228.113(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.

10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed residue build up in ice machine.

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 container inside hand sink.

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. Walk in cooler temperature is above 41F. Ensure temperature is adjusted to where it maintains cold hold food temperature of 41F or below.

645 CHALMERS AV
San Antonio , TX 78214

Date: 01/23/2020
Score 94

42 Observed grease build up on gas lines and vent hood. Observed debris under storage shelves in pantry. Observed food debris accumulated in cold hold unit. 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.

36 Observed wiping towels on table. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.

9 Observed raw meat in plastic bag stored in same container as raw pork in plastic bag (thawing). * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.