Facility
Related Reports VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 10/22/2024
Score 93
3 Observed Fried Potatoes temping the following temperatures in a fry basket above the frying oil: 116 degrees Fahrenheit (F), 120 F, and 124 F. The inspector instructed the Food Handlers that they MUST fry the cut potatoes to order, or they MUST keep the fried potatoes in a hot hold, steam table, or on a corner of the flat grill to keep their internal ambient temperatures at 135 F or higher. Ensure that hot Time/ Temperature Control for Safety (TCS) foods have an internal temperature of 135 degrees Fahrenheit (F) or higher when they are within hot holds. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. The owner stated that the fried potatoes have been out of temperature for thirty minutes. The staff have 3 hours and 30 minutes to use/ sell the rest of the fried potatoes. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).
34 Observed eight dead pests on the floors and walls of the kitchen. The owner explained that they recently had a licensed, professional pest control company come out and do a routine treatment to eliminate live pests. Ensure that records of pest control logs/ invoices are kept in folders/ binders to present to the inspector during each routine inspection. Ensure that any sticky traps that have a multitude of dead pests are thrown away and replaced. Ensure that all dead pests are swept up and thrown away. Ensure the following: 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
10 Observed sticker label residue on some of the metal dish containers on the clean dish rack. The staff of the establishment MUST remove/ scrape off the old date sticker labels before they begin washing the dishes. The staff should invest in a kitchen scraper or start placing the sticker label on the top lid of the container or write the dates on food-grade plastic wrapping. Ensure that all food-contact surfaces are clean to sight and touch. Ensure that all food-contact surfaces are Washed, Rinsed, and Sanitized so that there is no leftover food debris or stains that can harbor pathogenic bacteria. Leftover food debris and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. Ensure that all clean food-contact surfaces of dishes and utensils are stored in a clean, dry location. The CFM had the dishwasher rewash the contaminated metal pans. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch.
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 07/02/2024
Score 93
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 food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.
Observed grease build-up and soil residue on the outside of equipment and shelving units. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.
45 Observed cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.
Establishment must be thoroughly cleaned (beneath equipment, grill vent, all walls must be cleaned to sight and touch etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs.. Ensure all holes found in the ceiling and window fan unit are repaired and sealed. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 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. 228.224(i) Equipment and utensils approved for food use..
18 Observed potatoes and onions stored next to bleach. Ensure all chemicals are stored away from food items at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly.
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 03/08/2024
Score 80
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. Observed picadillo that was prepared at 8am on the day of the inspection and had not cooled to 41F within a 6 hour period (62F). The food items were discarded. Cooling logs were provided to establishment. COOLING LOGS MUST BE UTILIZED AT ALL TIMES.
9 Observed raw tripa stored directly on top of shelled eggs.
Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. 2-102.12(A) At least one certified food protection manager must be employed by each establishment.
34 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility. Ensure the back doors are tight fitting. Ensure routine pest control is implemented to eliminate all pests. Observed MULTIPLE live roaches throughout the kitchen. Ensure professional pest control measures are implemented to eradicate the pests and reports are always readily available. 6-501.111(B) Controlling pests. Check premises.
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. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.
42 Observed grease build-up and soil residue on the outside of equipment and shelving units. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.
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 food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.
45 Observed cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.
45 Establishment must be thoroughly cleaned (beneath equipment, grill vent, all walls must be cleaned to sight and touch etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs.. Ensure all holes found in the ceiling and window fan unit are repaired and sealed. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
46 Observed leaks in the three compartment sink. Ensure all leaks are repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.
47 8-304.11(A) Permit posted. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
46 Ensure to provide sanitary trash cans with a lid in the women's restrooms. 5-501.17 Toilet room receptacle, covered.
22 Food handler certifications were unable to be procured at the time of the inspection. 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.
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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. 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.
2 Observed raw barbacoa stored at room temperature at 61F after an unknown amount of time according to management. Ensure all TCS food items are kept at 41F and below at all times. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 10/13/2023
Score 73
47 8-304.11(A) Permit posted. 8-304.11(K) Notification of the most recent inspection report is available upon request.
21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. 2-102.12(A) At least one certified food protection manager must be employed by each establishment
29 Establishment did not have sanitizing test strips. Ensure the test strips are available and not expired. 4-302.14 Sanitizing solutions, testing devices. No thermometers were provided for the cold hold units. Ensure every cold hold unit contains a working, accurate thermometer. 4-302.12(A) Food thermometers provided and accessible.
32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 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. 228.224(i) Equipment and utensils approved for food use..
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. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.
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 food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.
45 Observed cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.
34 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility. Ensure the back doors are tight fitting.
Ensure routine pest control is implemented to eliminate all pests. Observed a few live and dead roaches throughout the kitchen. Ensure professional pest control measures are implemented to eradicate the pests and reports are always readily available. 6-501.111(B) Controlling pests. Check premises.
42 Observed grease build-up and soil residue on the outside of equipment and shelving units. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.
45 Establishment must be thoroughly cleaned (beneath equipment, grill vent, all walls must be cleaned to sight and touch etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs..
Ensure all holes found in the ceiling and window fan unit are repaired and sealed. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
28 Observed multiple food items in the cold hold units that were made the day before or earlier 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.
9 Observed raw beef stored above cooked RTE potatoes.
Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
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.
Observed asada that was prepared at 8am on the day of the inspection and had not cooled to 41F within a 6 hour period (60F).
The food items were discarded. Cooling logs were provided to establishment. COOLING LOGS MUST BE UTILIZED AT ALL TIMES.
23 Observed right side of the three compartment sink turned off due to a leak, this is a repeat violation and establishment has been instructed multiple times to leave on the hot water for all three compartments of the sink during all hours of operation. Ensure the leak is repaired so that the three compartment sink is adequately equipped with hot water of 110F or higher at all times. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. 5-103.12 Water pressure.
10 Observed employee washing dishes in a sanitizer solution of 0ppm. The dish washer was skipping the rinse step of the three compartment sink. Ensure the requirements of sanitizer are always in compliance and the three steps for washing dishes are always adhered and followed. 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. 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-501.114(F) Chemical sanitizer generated on-site, criteria.
30 8-301.11.1 Permit Requirement, Prerequisite for Operation. Employee stated that no permit had been purchased and permit was unable to be procured. Establishment has failed to purchase valid permit for the fiscal year. A 10-day NOV is issued.
46 Observed leaks in the three compartment sink. Ensure all leaks are repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 09/19/2023
Score 81
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..
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 food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.
45 Observed cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.
32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 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. 228.224(i) Equipment and utensils approved for food use..
22 Food handler certifications were unable to be procured at the time of the inspection. 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.
9 Observed raw bacon stored above raw shelled eggs.
Observed raw beef stored next to cooked beans.
Ensure all food is stored in a manner to prevent cross contamination. A food storage chart was provided. 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
2-102.12(A) At least one certified food protection manager must be employed by each establishment.
29 Establishment had expired sanitizing test strips. Ensure the test strips are not expired. 4-302.14 Sanitizing solutions, testing devices.
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. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.
47 8-304.11(A) Permit posted. 8-304.11(K) Notification of the most recent inspection report is available upon request. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
7 Observed two gallons of open milk that expired on August 24, 2023 and September 9, 2023. Ensure all food items are in good condition and not expired. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 05/25/2023
Score 100 VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 01/26/2023
Score 93
18 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Observed laundry detergent used for cleaning floors and vents. Ensure only chemicals approved for kitchen are utilized.
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 food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.
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..
45 7-209.11 Other Personal Care Items, Storage. Observed jackets and other personal items stored on the same shelf as food storage. Ensure all employee items are stored in a designated employee area.
43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
45 Observed cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 08/04/2022
Score 91
15 3-301.11(B) Bare hands contact with ready-to-eat foods.
Observed employee handling ready to eat food with bare hands (food items were discarded).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
18 7-202.11(A) Approved Poisonous/toxic materials or chemicals.
Observed laundry detergent used for cleaning floors and vents. Ensure only chemicals approved for kitchen are utilized.
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
Wiping Cloths Storage: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
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 food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.
39 4-501.11 Good repair and proper adjustment..
Observed broken gaskets on reach-in cooler. ensure gaskets are replaced/ repaired to provide proper seal.
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 02/18/2022
Score 92
10 4-601.11(A) Food-contact surfaces clean to sight and touch.
Observed residual food debris on the interior wall of "stacked ready for use" food storage container. Ensure food contact surfaces are cleaned to sight and touch.
31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
At time of inspection observed pitcher of chilis in handwashing sink. Ensure handwashing sink is used only for handwashing.
32 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.
At time of inspection observed food storage containers with cracks and chipping. Ensure that damaged containers or discarded.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 11/23/2021
Score 94
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.
At time of inspection observed tortillas wrapped in cloth rags and masa wrapped in grocery sacks. Ensure food contact surfaces do 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.
34 228.186(k)(2) Controlling pests. Check premises.
39 Freezer reach in has a door seal/gasket that's separating from the door. Door seal should be repaired/replaced. 228.111(a) Good repair and proper adjustment..
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
41 228.66(b) Food storage containers, identified with common name of food..
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 08/12/2021
Score 92
18 * 228.204(a)(1) Approved Poisonous/toxic materials or chemicals.
Observed toxic chemical not for use in food prep areas, stored on metal shelf near rear exit.
Ensure only chemicals approved for kitchen use are stored and used on site.
22 * 228.33(c) Food Handler Training criteria.
Observed employees without food handling trainer involved in food prep.
Ensure that food handling employees have current food handler certificate.
31 * 228.175(b) Hand washing cleanser, availability.
At time of inspection observed no hand washing cleanser at available.
Ensure that handwashing cleanser is available at all times to ensure proper handwashing and to prevent cross contamination.
39 228.124(a)(2)(A) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored in a self- draining position that allows air drying.
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 04/01/2021
Score 95
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.
39 228.114(a)(5)(A) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at any time when contamination may have occurred.
29 * 228.108(b) Food thermometers provided and accessible.
ALL REFRIGERATORS AND COOLERS TO BE SUPPLIED WITH A THEMPERATURE MEASURING DEVICE AT ALL TIMES
32 * 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.
PLATES/CUPS/TABLEWARE SHALL NOT HAVE AREAS WITH MISSING PIECES/CHIPS/CRACKS ETC. ON THE LIP AND FOOD CONTACT SURFACES.
AT INSPECTION:
SEVERAL PLATES OBSERVED WITH BROKEN/CHIPPED/MISSING PIECES ON FOOD CONTACT SURFACES
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 07/17/2020
Score 98
39 Freezer reach in has a door seal/gasket that's seperating from the door. Door seal should be repaired/replaced. 228.111(a) Good repair and proper adjustment..
41 Food containers must be labeled with contents. 228.66(b) Food storage containers, identified with common name of food..
VICKYS MEXICAN RESTAURANT
2349 PINN RD
San Antonio , TX 78227
Date: 10/28/2019
Score 95
39 Freezer reach in has a door seal/gasket that's seperating from the door. Door seal should be repaired/replaced. 228.111(a) Good repair and proper adjustment..
2 Food was stored on top of ice in a bin by the cook's line. Temperature of food was at 51F. When using ice to keep food at temperature, the ice needs to evenly come up the sides of metal inserts to the same height as the food. Beef was at 46F. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below)..
42 Sides of metal inserts on storage rack had old adhesive from labels remaining on them. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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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