Facility
Related Reports EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 06/20/2024
Score 92
34 6-501.111(B) Controlling pests. Check premises. OBSERVED FLIES AND GNATS IN KITCHEN AND STORAGE AREA. ENSURE TO CHECK PREMISES FOR PESTS AND TAKE STEPS TO REMOVE LIVE AND DEAD PESTS.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. OBSERVED BUCKET OF CUT POTATOES ON GROUND, ENSURE FOOD IS NEVER PLACED OR STORED LESS THAN 6 INCHES OFF THE GROUND.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ENSURE TO COVER CONTAINERS OF FOOD WITH LIDS OR WRAPPING WHEN STORED.
45 6-501.12 Cleaning, frequency and RESTRICTIONs.. OBSERVED FOOD AND FOOD RESIDUE BUILT UP ON SHELVES IN COOLER, ENSURE TO REGULARLY CLEAN FACILITIES TO PREVENT BUILD UP OF FOOD AND DEBRIS.
10 4-602.11(A)(2) Equipment food-contact surfaces & utensils cleaned each time change from working raw to ready-to-eat foods. OBSERVED EMPLOYEE USING SAME SPATULA AND UTENSILS FOR RAW MEAT, UNCOOKED POTATOES, AND POOLED EGGS. ENSURE YOU ARE USING DIFFERENT UTENSILS FOR RAW AND READY TO EAT FOODS OR CLEANING UTENSIL BETWEEN FOODS.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food. OBSERVED NO DATE MARKING ON HANDLED POTATOES AND FOOD CONTAINERS IN COOLER. ENSURE TO DATE LABEL ALL HANDLED FOODS STORED OVER 24 HOURS.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 02/13/2024
Score 81
27 Observed several food items cooling at ambient temperature. Ensure proper cooling methods are used to ensure food is cooled from 135F to 70F within 2 hours. 3-501.15(A) Cooling method, criteria.
28 Observed several containers without proper date marking - wrong prep date or missing label all together. Ensure food stored at 41F for more than 24 hours is clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
10 Observed incorrect washing procedure used in 3-compartment sink. Ensure proper wash method is used: soap and water, rinse, and sanitize with bleach solution (50PPM - 100PPM). 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.
18 Observed employee medications in food pantry. Ensure medically necessary employee medications are stored in a specific location to prevent potential contamination. 7-207.11(B) Medicine storage and labeling.
34 Observed gnat activity in pantry area. Ensure food shipments are checked for insects before storing. 6-501.111(A) Controlling pests. Routine check shipments of food and supply.
39 Observed bowl being used as scoop in bulk rice container. Ensure scoop has handle and handle remains above food level. 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.
32 Observed garbage cans used as bulk storage containers. Ensure storage containers are approved for food use. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
37 Observed several food items in walk-in cooler didn't have lids. Ensure food containers have covering to protect from potential contamination. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
31 Paper towels were not available at handwash sink in restrooms. Ensure all handwash sinks are stocked with a drying provision (examples: paper towels or hand dryer). 6-301.12 Hand drying provision.
22 During time of inspection, only two food workers had completed Food Handler training. Ensure remaining food workers complete Food Handler course. 228.31(d) Food Handler Training criteria.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 11/17/2023
Score 82
10 Observed dish cleaning process and found dishes were not being sanitized in chlorine solution after washing with soap. Ensure dishes are sanitized in a chlorine solution (50 - 100 ppm) before storing. 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.
10 Observed inserts and food containers had old label residues. Ensure inserts and containers are cleaned thoroughly to fully remove old labels before storing. 4-601.11(A) Food-contact surfaces clean to sight and touch.
10 Observed plates above hot hold unit had food residue. Plates were removed to re-wash. Ensure food contact surfaces are clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch.
22 During time of inspection, Food Handler certifications were not available for half of the food working staff. Ensure all cooks have a valid and current Food Handler certificate. 228.31(d) Food Handler Training criteria.
30 At the time of inspection, food establishment permit has not been purchased for current year. Ensure food establishment permit is purchased and posted in a conspicuous location. 8-301.11.1 Permit Requirement, Prerequisite for Operation.
32 Observed shelf holding margarita glasses was made of wood and edges were covered in black tape. Ensure surface of wood is sealed and black tape is removed. 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. 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.
37 Observed several food items in walk-in cooler didn't have lids. Ensure food containers have covering to protect from potential contamination. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
39 Observed ice scoop laying on ice machine. Ensure ice scoop is stored in a protected and clean location in between uses. 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.
39 Observed cup in bulk sugar container with no handle being used as scoop. Ensure scoop is has handle and handle is always above food. 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.
32 Observed trash cans being used as bulk storage containers for sugar and rice. Ensure containers used to store food are approved for food use. 228.224(i) Equipment and utensils approved for food use.
9 Observed raw chicken next to RTE foods and stored above raw pork and RTE foods. Observed eggs stored above produce. Ensure food is organized in refrigerator in a manner that prevents potential contamination. Provided food storage chart. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
28 Observed food items in walk-in cooler without labels containing USE BY date. Ensure containers are labeled with USE BY date if stored at 41F for more than 24 hours. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
45 Observed accumulation of debris on air vents and ceiling tiles. Ensure ceiling tiles and vents are cleaned at a frequency to prevent accumulation of debris. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 6-501.12 Cleaning, frequency and RESTRICTIONs..
38 Observed packages of raw meat thawing in a tub at room temperature. Ensure raw meat is thawed using cold running water. 3-501.13(B) Thawing. under running water criteria.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 07/07/2023
Score 75
1 Observed food in walk in cooler at 70F. Observed bulk food items at temperatures above 100F with no ice baths or proper cooling procedures implemented. No cooling logs or proper cooling methods were in place. Ice bath was recommended to rapidly cool foods to reach 41F and below within four hours. Cooling logs were provided. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F.
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). At time of inspection food items (raw beef, raw chicken, cheese, etc.) placed in cold units on cooks line were temping at 50F and above. Food containers were placed on ice. Cold hold unit has been set to a lower temperature to ensure all TCS food items are maintained at 41F or below.
14 Observed no hand washing by any employees at the time of inspection. Observed employee change gloves with no hand washing in between. Ensure FREQUENT hand washing is done during food preparation and and before donning and doffing of gloves. 2-301.14 When to wash. 3-304.15(A) Gloves single use.
28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
34 Observed light entering the establishment through the back door due to a damaged/improper weather strip and broken lock. Ensure the weather strip and lock are repaired or replaced so that no light or insects may enter the establishment. 6-202.15(D) Windows or doors protected against the entry criteria.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food storage containers.
42 Ensure all non-food contact surfaces are clean to sight and touch. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
29 No test strips were available at the time of the inspection. Ensure sanitizer test strips are provided by the establishment. 4-302.14 Sanitizing solutions, testing devices.
41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food.
46 Observed leak beneath the three compartment sink. Ensure all leaks are fixed and maintained in good repair. 5-205.15(B) A plumbing system shall be maintained in good repair.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed raw chicken and beef stored next to one another and next to cooked green beans and pre-cooked meat.
Items were moved and food storage chart was given.
15 Observed employee bare hand contact tacos and wrap them in foil to serve to customers. Employee was instructed to put on gloves. 3-301.11(B) Bare hands contact with ready-to-eat foods.
46 Observed the men's restroom door not self closing. Ensure all restroom doors are self closing. 6-501.19 Closing toilet room doors.
35 Observed employee preparing food without a hair net or hat. Ensure all employees involved in food prep are wearing a hat or a hair net. 2-402.11 Hair Restraints effective.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 01/19/2023
Score 93
2 Walk in cooler with prepared RTE/TCS foods not keeping foods at temperatures of 41F or below. Within 4 hours. Foods moved elsewhere.
3-501.16(A)(2) Cold Hold (41°F/45°F or below).
28 Date labels not found on prepared RTE/TCS foods found in the walk in cooler.
3-501.17(A) Date marking prepare on site RTE/ TCS food.
29 No test strips found in establishment at time of inspection.
4-302.14 Sanitizing solutions, testing devices.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 08/02/2022
Score 99
45 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. SOME AREAS OF THE CIELING TILES NEED TO BE SMOOTH AND NON ABORBANT.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 03/29/2022
Score 100 EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 11/30/2021
Score 98
21 * 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. THE MANAGER ON DUTY FOOD MANAGER CERTIFICATION HAS EXPIRED. ENSURE TO RETAKE THE FOOD MANAGER COURSE IN A TIMELY MANNER.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 08/18/2021
Score 98
21 * 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. THE MANAGER ON DUTY FOOD MANAGER CERTIFICATION HAS EXPIRED. ENSURE TO RETAKE THE FOOD MANAGER COURSE IN A TIMELY MANNER.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 04/16/2021
Score 96
21 * 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. THE MANAGER ON DUTY FOOD MANAGER CERTIFICATION HAS EXPIRED. ENSURE TO RETAKE THE FOOD MANAGER COURSE IN A TIMELY MANNER.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. ENSURE TO LABEL PREPARED FOOD PRODUCTS TO SHOW WHEN TO DISCARD THE PRODUCT.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 12/02/2020
Score 90
9 MUST MAINTAIN ALL PREPARED FOODS IN REFRIGERATOR AND FREEZER STORAGE COVERED/PROTECTED AT ALL TIMES.
21 FOOD MANAGER CERTIFICATION NEEDED FOR MANAGER - CERTIFICATE ON WALL HAS EXPIRED AS OF 2019. MUST RENEW/ACQUIRE WITHIN FOLLOWING 30 DAYS.
22 FOOD HANDLER CERTIFICATION NEEDED FOR ALL OTHER EMPLOYEES AS THEY HAVE EITHER EXPIRED OR NON EXISTENT AT ALL. MUST RENEW/ACQUIRE WITHIN FOLLOWING 30 DAYS.
41 MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS.
35 EMPLOYEE ITEMS OF CLOTHING, PURSES, ETC., MUST BE STORE AWAY FROM ABOVE OR IN VICINITY OF FOOD AND FOOD CONTACT ITEM STORAGE.
43 MUST SHIELD LIGHT BULBS ABOVE DRY STORAGE ROOM.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 09/22/2020
Score 87
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
2 FOOD IN COLD HOLD UNIT WAS AT 45F TO 47F.
10 * 228.113(1) Food-contact surfaces clean to sight and touch.
10 * 228.114(a)(1)(E) Food-contact surfaces cleaned any time when contamination may occur.
10 OBSERVED: IN USE KNIVES STORED ON MAGNETIC KNIFE STRIP AND MAGNETIC KNIFE STRIP ALSO HAD FOOD DEBRIS. ICE SCOOP LAYING IN ICE MACHINE. FOOD IN REFRIGERATION UNITS NOT COVERED.
27 * 228.107(a) Cooling, heating, and holding capacities. Equipment.
27 * 228.75(e)(1) Cooling method, criteria.
27 REFRIGERATION UNIT(COLD HOLD -REACH IN UNIT) WAS AT 56F. CAUSING FOOD TO BE AT 45F. FOOD WAS REMOVED.
27 DO NOT USE COLD HOLD UNIT AND HAVE A LICENSED TECHNICIAN REPAIR COLD HOLD UNIT TO BE AT 41F OR LESS.
27 COOLING METHOD NEEDS TO BE FOLLOWED FOR RAPID COOLING.
28 * 228.75(g)(3) Date marking combined ingredients for RTE/ TCS food.
28 * 228.75(g)(2) Date marking commercially prepared RTE/ TCS food.
28 OBSERVED: FOOD NOT DATE MARKED WITH EXPIRATION DATE.
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.
31 * 228.175(c) Hand drying provision..
31 OBSERVED: HAND SINK WAS MISSING DRYING PROVISIONS WAS CORRECTED ON SITE. HAND SINK MUST BE FULLY STOCKED WITH DRYING PROVISIONS AND CLEANSERS
31 OBSERVED: EMPLOYEES USING HAND SINK FOR OTHER THAN HAND WASHING. EXPLAINED HAND SINK TO BE USED SOLELY FOR HAND WASHING AND NO OTHER PURPOSE.
35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
35 OBSERVED: PERSONAL DRINKS PLACED ABOVE AND AROUND FOOD. WAS CORRECTED ON SITE.
EL CHARRO DE JALISCO
8388 MARBACH RD
San Antonio , TX 78227
Date: 11/05/2019
Score 91
2 * 228.71(d)(3) Cold Hold (41°F/45°F or below)--non-continuous cooking. Ensure pooled eggs maintain a temperature of 41F or below at all times. The temperature of the eggs was 55F.
35 228.43(a) Hair Restraints effective. Ensure employees wear a hair restraint device when preparing or cooking food.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Ensure to date mark food containers that are storing food to show when the food was prepped.
18 Ensure chemicals are stored away from food products.
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. |
|