Facility


Non-Smoking Facility
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
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JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 07/12/2024
Score 95
1 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. COOKED FOODS NOT COOLED TO 41F WITHIN 6 HRS.FOODS DISCARDED.
39 UTILIZE MEASURING CUPS/ SPOONS FOR DISPENSING OF FOODS OR UTENSIL WITH A HANDLE. DISCONTINUE USING BOWLS TO DISPENSE FOODS.
40 4-502.13(A) Single-service and single-use articles may not be reused. DISCONTINUE USING SINGLE SERVICE ITEMS TO STORE FOODS.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 03/05/2024
Score 93
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. COOKED BEANS NOT COOLED TO 41F WITHIN 6HRS. USE SHALLOW CONTAINERS/ ICE BINS. BEANS DISCARDED.
42 SEE COOLING FAN IN REACH IN COOLER AND REMOVE DUST. 4-101.19 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.
37 PREPARED FOODS IN REACH IN COOLER MUST BE COVERED OR PROTECTED. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
29 TEST STRIPS NOT AVAILABLE AT DISHWASHING STATION. 4-302.14 Sanitizing solutions, testing devices.
42 REMOVE ACCUMULATION ON VENT HOOD. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
42 REMOVE RESIDUE ON SHELVING RACKS IN REACH IN COOLER. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
42 WIPE OFF RESIDUE ON WALLS IN THE KITCHEN.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 11/13/2023
Score 97
45 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Wall by dishwashing machine not in good repair. Observed wall peeling and not in good repair.
41 3-302.12 Food storage containers, identified with common name of food.. Bulk foods must be properly labeled with common name.
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. Wipe down inside surfaces of reach in cooler.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 08/11/2023
Score 97
15 3-301.11(B) Bare hands contact with ready-to-eat foods.OBSERVED FOOD HANDLER PREPARE TACOS/TORTILLAS WITHOUT ADDITIONAL BARRIERS SUCH AS DELI TISSUE/ TONGS/ GLOVES. FOOD HANDLERS MAY NOT HANDLE READY TO EAT FOODS WITHOUT ADDITIONAL BARRIERS.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 02/17/2023
Score 98
22 228.31(d) Food Handler Training criteria.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 12/13/2022
Score 93
21 NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. THIS MAY REQUIRE MORE THAN ONE EMPLOYEE WITH CERTIFICATION. 2-102.12(A) At least one certified food protection manager must be employed by each establishment.
22 FOOD HANDLERS MUST OBTAIN AND RETAIN FOOD HANDLER CERTIFICATION WITIN 30 DAYS OF EMPLOYMENT. 228.31(d) Food Handler Training criteria.
29 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. INSTALL A WORKING THERMOMETER INSIDE OF REACH IN AND WALK IN COOLER. THERMOMETER IN REACH IN COOLER NOT CALIBRATED.
45 WIPE DOWN WALLS AT PREPARATION AREAS/TABLES.
45 ENSURE GREASE ACCCUMULATION AT COOKING AREAS IS REMOVED AND AREAS CONNECTED/ATTACHED/NEAR EXHAUST VENT/HOOD ARE CLEANED AND WIPPED CLEAN. 6-501.12 Cleaning, frequency and RESTRICTIONs.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 06/07/2022
Score 91
1 FACILITY WILL NEED TO ENSURE THAT PROPER COOLING METHODS ARE USED AND ALSO TO ENSURE THAT POTENTIALLY, HAZARDOUS FOODS ARE COOLED CORRECTLY FROM 135 DEGREES F TO 70 DEGREES F WITHIN 2 HOURS AND THEN FROM 70 DEGREES F TO 41 DEGREES F AND BELOW WITHIN 4 HOURS, FOR A TOTAL TIME OF 6 HOURS; PICADILLO WAS OBSERVED WITHIN THE WALK IN COOLER(PREPARED YESTERDAY)AT AN INTERNAL TEMPERATURE OF 65 DEGREES F; PICADILLO WAS CONDEMNED; 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
28 ESTABLISHMENT MUST CONTINUE TO ENSURE THAT PROPER DATE LABELING IS BEING PROVIDED FOR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS AND COMMERCIALLY, PREPARED FOODS(WHEN TAKEN OUT OF THE PACKAGE TO PLACE IN BAGGIES OR WHEN THE ORIGINAL PACKAGE IS OPENED) BY ONE OF THE FOLLOWING: 1.) PROVIDE A USE BY/DISCARD BY DATE FOR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS KEPT LONGER THAN 24 HOURS AT FACILITY. 2.) PROVIDE A PREPARATION DATE FOR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS, WITH PROCEDURES STATING THAT THESE TYPES OF SPECIFIC FOODS ARE USED WITHIN 7 DAYS OR LESS. 3.) MARK CONTAINERS HOLDING THESE SPECIFIC PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS USING DAYS OF THE WEEK, CALENDAR DATES, OR USING COLOR CODED MARKS; 3-501.17(A) Date marking prepare on site RTE/ TCS food; 3-501.17(B) Date marking commercially prepared RTE/ TCS food.
31 DO NOT STORE CONTAINERS WITHIN THE BASIN OF THE HAND WASHING SINK; HAND WASHING SINK SHOULD ALWAYS BE KEPT FREE AND ACCESSIBLE AND ONLY SHOULD BE USED BY EMPLOYEES TO WASH THEIR HANDS AS NEEDED; 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
40 DISCONTINUE USING STYROFOAM CUPS FOR OBTAINING SALSAS AND OTHER FOODS, AS THIS IS CONSIDERED A SINGLE SERVICE TYPE ARTICLE AND SHOULD BE USED ONCE AND THEN DISCARDED; FACILITY SHOULD USE AN APPROVED FOOD GRADE TYPE SCOOPER/LADLE/ETC. FOR THIS PURPOSE; 4-502.13(A) Single-service and single-use articles may not be reused.
45 FACILITY WILL NEED TO CONTINUE REPAIRING DAMAGED WALLS AND/OR TRIM WHERE NEEDED; CONTINUE TO ALSO INTENSIFY CLEANING EFFORTS, BY CLEANING FLOORS/LOWER WALLS/BASEBOADS WHERE FOOD SOILS AND FOOD DEBRIS WAS OBSERVED, ESPECIALLY TARGETING AREAS UNDERNEATH AND BEHIND EQUIPMENT; 6-501.11 Repairing. The physical facilities shall be maintained in good repair; 6-501.12 Cleaning, frequency and RESTRICTIONs..
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 02/07/2022
Score 90
1 ESTABLISHMENT MUST ENSURE TO COOL PREPARED, POTENTIALLY HAZARDOUS FOODS LOCATED WITHIN THE WALK IN COOLER CORRECTLY FROM 135 DEGREES F TO 41 DEGREES F WITHIN 6 HOURS; CONTAINER HOLDING SPANISH RICE WAS OBSERVED AT A TEMPERATURE OF 49 DEGREES F, CONTAINER HOLDING BEEF FAJITAS WAS OBSERVED AT A TEMPERATURE OF 62 DEGREES F, AND A CONTAINER HOLDING PINTO BEANS WAS OBSERVED AT A TEMEPERATURE OF 59 DEGREES F; ALL FOOD ITEMS WERE CONDEMNED; WENT OVER PROPER COOLING TECHNIQUES WITH STAFF DURING TODAY'S INSPECTION; 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
28 ESTABLISHMENT MUST ENSURE TO PROVIDE DATE LABELS FOR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS OBSERVED WITHIN THE WALK IN COOLER; MANAGEMENT SAYS THAT MOST OF THE FOOD IS USED WITHIN 24 HOURS; IF FOODS ARE USED WITHIN 24 HOURS, THEN THE FACILITY SHOULD MARK 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(WHICH WOULD BE WITHIN 7 DAYS, REMEMBERING THAT THE DAY OF PREPARATION COUNTS AS DAY 1); 3-501.17(A) Date marking prepare on site RTE/ TCS food.
31 PROVIDE PAPER TOWELS AT THE HAND WASHING SINK AT ALL TIMES; 6-301.12 Hand drying provision..
35 ALL EMPLOYEES MUST WEAR SOME TYPE OF HAIR RESTRAINT WHENEVER ENGAGING IN OPEN FOOD HANDLING AND/OR WHENEVER COOKING FOOD ITEMS; 2-402.11 Hair Restraints effective.
45 FACILITY WILL NEED TO REPAIR AREAS WHERE TRIM AND WALLS ARE BROKEN OR STARTING TO BREAK AND/OR BELT; CEILING AREA IN SMALL AREA JUST BEFORE ENTERING THE DRY STORAGE AREA IS IN BAD REPAIR AND WILL NEED TO BE REPAIRED; 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
45 ENSURE TO CLEAN LIGHT FIXTURE WHERE ACCUMULATED DUST WAS OBSERVED(ABOVE PREPARATION AREA/TABLE WHERE TORTILLAS ARE PREPARED); WALLS AROUND AND BEHIND THE 3 COMPARTMENT SINK ARE MOLDED AND WILL NEED TO BE CLEANED AND POSSIBLY RE-PAINTED; CLEAN ALONG BASEBOARDS AND AREAS ON THE GROUND WHERE FOOD DEBRIS WAS OBSERVED IN SOME PARTS OF THE RESTAURANT, ESPECIALLY AREAS BEHIND EQUIPMENT; 6-501.12 Cleaning, frequency and RESTRICTIONs..
45 DO NOT STORE MISCELLANEOUS ITEMS, SUCH AS BATTERIES, ON THE SAME SHELF WHERE PACKAGED, DRY SPICES AND CANNED PRODUCTS ARE STORED; DESIGNATE AREAS FOR BATTERIES AND OTHER NON-FOOD ITEMS IN AN ALTERNATE AREA AWAY FROM WHERE FOOD STORAGE IS; 6-403.11(A) Areas for employees--location.
42 CLEAN INTERIOR SURFACE AND WITHIN THE SEALS TO THE REACH IN COOLER ACROSS FROM THE PREPARATION TABLE USED TO PREPARE TORTILLAS DUE TO FOOD BUILDUP SEEN; 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 10/05/2021
Score 87
3 FACILITY WILL NEED TO ENSURE THAT ALL FOODS ARE COOKED ON THE STOVETOP OR REHEATED IN THE MICROWAVE(IF THIS APPLIES)PRIOR TO KEEPING THE FOOD ON HOT HOLD; CARNE GUISADA WAS OBSERVED ON THE HOT HOLD LINE AT A TEMPERATURE OF 95 DEGREES F; CARNE GUISADA AND OTHER FOODS SHOULD BE COOKED TO THE PROPER INTERNAL TEMPERATURE ON THE STOVETOP AND THEN HELD AT A HOT HOLD OF 135 DEGREES F AND HOTTER; ITEM WAS REHEATED TO 165 DEGREES F FOR AT LEAST 15 SECONDS; * 228.75(f)(1)(A) Hot Hold (135°F or higher).
18 FACILITY WILL NEED TO ENSURE THAT COUGH SYRUP AND OTHER EMPLOYEE PERSONAL HYGIENE ITEMS ARE STORED IN A DESIGNATED AREA AWAY FROM CANNED PRODUCTS/SPICES/OTHER FOODS; * 228.203 Poisonous/toxic materials or chemicals stored properly.
28 PROVIDE USE BY/EXPIRATION DATES FOR ALL PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS THAT ARE KEPT AT THE FACILITY FOR MORE THAN 24 HOURS; OBSERVED SEVERAL FOOD ITEMS WITHIN THE WALK IN COOLER PREPARED ON 10/2 AND 10/3 THAT WERE MISSING A USE BY/DISCARD BY DATE; * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
31 PROVIDE PAPER TOWELS AT ALL TIMES AT THE HAND WASHING SINK TO THE RIGHT OF THE 3 COMPARTMENT SINK; * 228.175(c) Hand drying provision..
35 ALL EMPLOYEE DRINKS SHOULD BE COVERED/CONTAINED AT ALL TIMES AND STORED AWAY AND IN A MANNER THAT WILL PREVENT CONTAMINATION TO PACKAGED FOOD ITEMS AND POSSIBLE FOOD CONTACT SURFACES; FACILITY SHOULD ALSO AVOID EATING DIRECTLY WITHIN THE KITCHEN/FOOD PREPARATION AREA, IF THIS IS HAPPENING(OBSERVED APPROXIMATELY 3 DRINKS UNCOVERED AND A POPSICLE STICK); 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
37 COVER FOOD ITEMS WITHIN THE WALK IN COOLER WITH PLASTIC WRAP OR A LID TO PREVENT ANY TYPE OF CONTAMINATION FROM OCURRING; 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
45 FACILITY WILL NEED TO CLEAN SOME AREAS OF THE FLOOR WHERE FOOD DEBRIS WAS SEEN; CLEAN WALLS/CEILING WHERE FOOD SOILS/GREASE WERE PRESENT; FACILITY WILL ALSO NEED TO SEAL AND/OR REPAIR AREAS THAT ARE OPENED, IN BAD REPAIR, OR WHERE BELTING; 228.186(b) Cleaning, frequency and RESTRICTIONs.; 228.186(a) Repairing. The physical facilities shall be maintained in good repair.
45 EMPLOYEES SHOULD STORE PERSONAL ITEMS, SUCH AS CELL PHONES/KEYS IN A DESIGATED AREA FOR EMPLOYEES AND NOT IN THE SAME LOCATION WHERE FOOD STORAGE IS; 228.183(a) Areas for employees--location.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 04/19/2021
Score 86
19 FACILITY MUST ENSURE TO KEEP THE SPRAYER ATTACHMENT TO THE 3 COMPARTMENT SINK ABOVE THE BASINS OF THE SINK AFTER USING TO AVOID A POSSIBLE BACKFLOW ISSUE
28 FACILITY HAS NOTED PREPARATION DATES FOR MOST OF THEIR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS; HOWEVER, FACILITY WILL NEED TO NOTE THE EXPIRATION DATE WHENEVER THESE TYPES OF FOODS ARE KEPT LONGER THAN 24 HOURS AT THE FACILITY TO SHOW WHEN THE FOOD ITEMS WILL BE CONSUMED OR DISCARDED; PREPARED, REFRIGERATED CHICARRONES WILL NEED TO BE CONDEMNED(FOOD ITEM WAS PREPARED ON 4/10/21 AND SHOULD OF BEEN EITHER USED, CONSUMED, OR DISCARDED BY 4/16/21); FACILITY WILL NEED TO REMEMBER THAT THE DAY OF PREPARATION OF THAT PARTICULAR FOOD ITEM COUNTS AS DAY 1 AND THE FOOD ITEM CAN BE KEPT FOR 6 MORE DAYS AFTER THIS, UNLESS THE FOOD ITEM IS PLACED WITHIN THE FREEZER; * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
29 FACILITY WILL NEED TO ALWAYS KEEP CHEMICAL TEST STRIPS; * 228.108(e) Sanitizing solutions, testing devices.
32 REPAIR OR REPLACE GASKET TO THE REACH IN COOLER NEAR THE BACK EXIT DOOR(PART OF THE GASKET IS BROKEN); THIS WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID A RE-INSPECTION AND RE-INSPECTION FEE; * 228.104(g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
37 MAKE SURE TO COVER THE RAW, CUT POTATOES AND A FEW OTHER BINS HOLDING FOOD ITEMS WITHIN THE WALK IN COOLER WITH A LID OR PROTECTIVE COVERING DURING STORAGE; 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
39 IF FACILITY IS GOING TO KEEP DISPENSING UTENSILS STORED WITHIN THE BULK BINS, THEN THE DISPENSING UTENSIL WILL NEED TO BE STORED WITH THE HANDLE ABOVE THE FOOD ITEM AND NOT BURIED WITHIN THE BULK PRODUCT DURING STORAGE; 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.
41 PROVIDE LABELS FOR LARGE BULK BINS AND SPICE CONTAINERS; 228.66(b) Food storage containers, identified with common name of food..
42 CLEAN THE WHITE SHELVES WITHIN THE REACH IN COOLER LOCATED NEAR BACK EXIT DOOR(FOOD DEBRIS SEEN ACCUMULATED ON THE WHITE WIRES OF THE SHELVES); CLEAN THE INTERIOR SURFACE OF THIS SAME REACH IN COOLER DUE TO FOOD DEBRIS BUILDUP SEEN; 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
45 OBSERVED MANY BOTTLED WATERS STORED EVERYWHERE; FACILITY MUST ENSURE THAT EMPLOYEE BOTTLED WATERS, ESPECIALLY ONCE OPENED, ARE STORED BELOW AND AWAY FROM WHERE OPEN FOOD/DRINK HANDLING OCCURS, FROM FOOD STORAGE AREAS, AND FROM ALL OTHER FOOD PREPARATION AREAS; KEEP JERGENS LOTION SEPARATED FROM SPICES AND OTHER PACKAGED PRODUCTS SEEN WITHIN THE WAITRESS AREA; 228.183(a) Areas for employees--location.
45 GENERAL CLEANING NEEDED AROUND SOME OF THE LIGHT SHIELDS AND IN OTHER AREAS WHERE DUST AND FOOD ACCUMULATION WAS SEEN; CONTINUE WITH CLEANING AND SANITATION EFFORTS; 228.186(b) Cleaning, frequency and RESTRICTIONs..
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 01/06/2021
Score 93
29 FACILITY MUST ENSURE TO PROVIDE/KEEP BLEACH CHEMICAL TEST STRIPS TO TEST THE FINAL CONCENTRATION TO MAKE SURE CONCENTRATION IS BETWEEN 50-100 PPM; THIS WAS A REPEAT VIOLATION AND WILL NEED TO BE CORRECTED OR A 1ST RE-INSPECTION FEE WILL BE CHARGED; * 228.108(e) Sanitizing solutions, testing devices.
28 ESTABLISHMENT MUST ENSURE TO PROVIDE USE BY/EXPIRATION DATES FOR ALL PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS THAT ARE KEPT FOR MORE THAN 24 HOURS AT THE FACILITY(EXAMPLE: MEATS/RICE/BEANS/SOUPS/ETC.); THIS HAS BEEN A REPEATED VIOLATION AND WILL NEED TO BE CORRECTED OR A 1ST RE-INSPECTION FEE WILL BE CHARGED; * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
37 STORE MEATS AND OTHER FOOD PRODUCTS OBSERVED WITHIN THE WALK IN FREEZER AT LEAST 6" OFF THE GROUND DURING STORAGE; THIS HAS BEEN A REPEATED VIOLATION IN THE PAST AND WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID A 1ST RE-INSPECTION FEE; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.
37 FACILITY MUST MAKE SURE TO KEEP LARGE SALSA CONTAINERS WITHIN THE WALK IN COOLER COVERED IF NOT USING REPEATEDLY/CONTINUOUSLY; THIS HAS BEEN A REPEATED ISSUE IN THE PAST; FACILITY WILL NEED TO ENSURE NOT TO REPEAT ISSUE PRIOR TO NEXT INSPECTION OR A 1ST RE-INSPECTION FEE WILL BE CHARGED; 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
39 DO NOT USE AND STORE STYROFOAM CUPS WITHIN THE SALSA(OBSERVED WITHIN THE REACH IN COOLER IN WAITRESS AREA) AS THIS CAUSES EMPLOYEES TO CONTACT THE SALSA WITH THEIR HANDS AS THEY ARE GRABBING FOR THE STYROFOAM CUP; USE A LARGE/LONG LADLE WITH A HANDLE OR OTHER PIECE OF KITCHENWARE THAT IS PROVIDED WITH A HANDLE TO LIMIT CONTACT WITH THE SALSA; 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.
40 DISCONTINUE USING STYROFOAM CUPS FOR GETTING SALSA AS THIS IS CONSIDERED A SINGLE SERVICE ARTICLE AND SHOULD BE ONLY USED ONCE AND THEN DISCARDED AFTER USE; 228.112(c)(1) Single-service and single-use articles may not be reused.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 10/08/2020
Score 92
45 MAKE SURE TO CLEAN AROUND LIGHT SHIELDS WHERE HANGING DUST WAS SEEN(ABOVE TORTILLA PREPARATION AREA); SOME OTHER MINOR CLEANING NEEDED ON FLOORS WITHIN THE FACILITY; 228.186(b) Cleaning, frequency and RESTRICTIONs..
45 REPAIR TRIM ALONG THE EDGES OF WALLS WHERE OPENINGS/CRACKS WERE SEEN; START REPLACING CEILING TILES IF EFFECTIVE CLEANING CAN NO LONGER BE PERFORMED(MANY CEILING TILES WERE DISCOLORED); PROGRESSION WILL NEED TO BE SHOWN PRIOR TO NEXT INSPECTION; 228.186(a) Repairing. The physical facilities shall be maintained in good repair.
37 STORE CONTAINERS HOLDING DICED POTATOES, BULK ONION BAG, AND BOXES WITHIN THE WALK IN FREEZER CONTAINING MEATS/OTHER FOODS AT LEAST 6" OFF THE GROUND DURING STORAGE; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.
37 COVER PREPARED, REFRIGERATED FOOD ITEMS WITHIN THE WALK IN COOLER WITH A LID OR PROTECTIVE COVERING; 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
29 ESTABLISHMENT WILL NEED TO ENSURE THAT IT KEEPS CHEMICAL TEST STRIPS AVAILABLE TO CHECK THE SANITIZING SOLUTION TO THE WARE WASHING MACHINE AND THE SANITIZER LEVEL WITHIN THE SANITIZING BUCKETS PERIODICALLY THROUGHOUT THE DAY; THIS WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID POSSIBLE RE-INSPECTIONS AND RE-INSPECTION FEES; * 228.108(e) Sanitizing solutions, testing devices.
28 FACILITY WILL NEED TO PROVIDE DATE LABELS FOR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS; AN EXPIRATION/USE BY DATE SHOULD BE NOTED IF THESE SPECIFIC TYPES OF FOODS ARE KEPT LONGER THAN 24 HOURS AT THE FACILITY; IF ITEMS ARE USED LESS THAN THIS, THEN ESTABLISHMENT SHOULD AT A MINIMUM PROVIDE A PREPARATION DATE, WITH A PROCEDURE NOTED SOMEWHERE, THAT THESE TYPES OF FOOD ITEMS ARE USED WITHIN 24 HOURS SO THAT THERE IS NO CONFUSION; * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
22 FACILITY WILL NEED TO ENSURE THAT ALL EMPLOYEES OBTAIN A FOOD HANDLER'S CERTIFICATE, TO INCLUDE ALL WAITRESSES, WITH AT LEAST ONE EMPLOYEE OBTAINING A FOOD MANAGER'S CERTIFICATE; EMPLOYEES NOT SURE WHERE CERTIFICATES WERE LOCATED; SOME CERTIFICATES WERE POSTED, BUT MOST WERE EXPIRED; FACILITY WILL NEED TO ENSURE THAT THIS IS CORRECTED PRIOR TO NEXT INSPECTION TO AVOID POSSIBLE RE-INSPECTIONS AND RE-INSPECTION FEES; * 228.33(c) Food Handler Training criteria.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 06/08/2020
Score 95
42 Need to clean the outer areas of the food containers.
45 Nees to clean some of the floor areas under and behind the equipment.Need to clean the top areas of the reach-in located by back door.
35 228.43(a) Hair Restraints effective.Employees need tp wear caps or hairnets.(corrected)
31 * 228.175(b) Hand washing cleanser, availability.
JALISCO TAQUERIA
9080 GUILBEAU RD
San Antonio , TX 78250
Date: 02/13/2020
Score 93
32 Do not use any containers that are not design to store food.
42 Need to clean on top of the equipment areas.Need to clean the ventahood filters also.
45 Need to clean some of the floor areas under and behind the equipment.
1 * 228.75(d)(1)(A) Cooling -- within 2 hours, 135-70°F.Need ice baths to help cool faster.

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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