Facility
Related Reports ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 09/10/2024
Score 100 ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 05/29/2024
Score 100 ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 01/09/2024
Score 97
39 Single service plastic sour cream containers being reused as hot hold food containers. Ensure only utensils and equipment that are made to withstand high temperatures and repeated warewashing are used for this purpose. 228.222(d)(1) Design and construction. Equipment/utensils durable.
30 Food permit expired. 8-301.11.1 Permit Requirement, Prerequisite for Operation.
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 09/13/2023
Score 96
32 Single service plastic sour cream containers being reused as hot hold food containers. Ensure only utensils and equipment that are made to withstand high temperatures and repeated warewashing are used for this purpose. 228.222(d)(1) Design and construction. Equipment/utensils durable.
29 Need accurate thermometers in cold hold equipment near the doors where warmest and easily visible. 4-204.112(B) Cold or hot holding equipment include temperature measuring device located to allow easy viewing.
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 05/26/2023
Score 100 ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 01/10/2023
Score 95
36 Store in use wiping cloths in sanitizing solution. Wet or soiled wiping cloths on cutting boards and equipment. Store wet in use wiping cloths in sanitizing solution between uses. 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
32 Single service sour cream containers being reused as hot hold food containers. Ensure only utensils and equipment that are made to withstand high temperatures and repeated warewashing are used for this purpose. 228.222(d)(1) Design and construction. Equipment/utensils durable.
28 Ready to eat temperature controlled for safety foods held longer than 24 hours with expired date or date over 7 days. Ensure all TCS RTE foods held longer than 24 hours are date labeled with an expiration date not to exceed 7 days with prep date counting as day 1. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 09/06/2022
Score 95
36 Observed in use wiping cloths not properly stored in sanitizing solution after use.
Ensure proper storage of wiping cloths.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
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.
Observed employee using handwashing station near mechanical warewashing unit for uses other than hand washing.
Ensure hand washing stations are used only for hand washing purposes.
39 Observed soda gun nozzles soiled. Ensure nozzles are cleaned at a frequency to preclude build up.
47 Observed no Certified Food Manager posted for customer viewing. Ensure at least one Certified Food Manager is posted.
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 02/01/2022
Score 89
10 Observed food debris on the food-contact surfaces of multiple metal inserts that had been cleaned. Ensure food-contact surfaces are maintained clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch.
1 Observed rice prepared at 12:00PM temping at 103°F at 2:30PM. Ensure time/temperature control for safety food is properly cooled from 135°F to 70°F within 2 hours and 70°F to 41°F within an additional 4 hours. Ensure proper cooling methods are used to reach required cooling times by using one or more of the following methods: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F.
36 Observed multiple wet wiping cloths left on a prep surface between-uses. Ensure wet wiping cloths are kept in a sanitizer solution when not in-use. 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
46 The hot water handle at the handwashing sink nearest to the back exit was not working at the time of the inspection. Ensure plumbing systems are maintained in good repair. 5-205.15(B) A plumbing system shall be maintained in good repair.
2 Observed time/temperature control for safety food in the walk-in cooler temping above 41°F. Ensure the walk-in cooler is capable of maintaining TCS food at 41°F or below. 3-501.16(A)(2) Cold Hold (41°F or below).
2 Observed chopped cucumbers and chopped jalapenos temping above 41°F in the bar area. Ensure time/temperature control for safety food is maintained at 41°F or below. 3-501.16(A)(2) Cold Hold (41°F or below).
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 09/16/2021
Score 91
15 Observed employee touching ready-to-eat taco ingredients with their bare hands. Ensure a barrier such as single-use gloves, deli tissue, spatulas, tongs, or dispensing equipment is ALWAYS used when handling ready-to-eat food. The tacos were discarded and gloves were put on. * 228.65(a)(2) Bare hands contact with ready-to-eat foods.
10 Observed multiple metal and plastic inserts with food debris still on their food-contact surfaces after they were cleaned. Ensure food-contact surfaces are maintained clean to sight and touch. * 228.113(1) Food-contact surfaces clean to sight and touch.
36 Observed a wiping cloth left on a prep surface between-uses. Ensure wet wiping cloths are kept in a sanitizer solution when not in-use. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
31 Observed employees not using the single-use paper towels available at handwashing sinks to turn off the faucet handles after they were done washing their hands. After washing hands using soap and hot water, ensure single-use paper towels are used to turn off the faucet handles to avoid recontaminating clean hands. * 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.
31 Observed no hot water at the handwashing sink closest to the back exit due to a leak. Ensure hot water at a temperature of 100°F is available at all handwashing sinks. * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 05/18/2021
Score 89
2 Observed shredded cheese held at 47°F. Ensure time/temperature control for safety food is maintained at 41°F or below. The cheese was discarded. * 228.75(f)(1)(B) Cold Hold (41°F or below).
10 Observed cleaned utensils with food debris still on them. Ensure food-contact surfaces are maintained clean to sight and touch. * 228.113(1) Food-contact surfaces clean to sight and touch.
31 Observed no soap at the handwashing sink near the warewashing sink in the kitchen. Ensure hand soap is always available at all hand sinks. * 228.175(b) Hand washing cleanser, availability.
31 Hot water was turned off at the hand sink near the warewashing machine. Ensure hot water at a temperature of 100°F is always available at all hand sinks. * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.
31 Observed a spoon stored in a handwashing sink. Ensure handwashing sinks are ONLY used for handwashing. * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
27 Observed the cooler with drawers underneath a stove at an ambient temperature of 55°F. Ensure coolers can maintain time/temperature control for safety food at 41°F or below. * 228.107(a) Cooling, heating, and holding capacities. Equipment.
36 Observed wet wiping cloths left out on prep surfaces. Ensure wet wiping cloths are stored in sanitizing solution between uses. Ensure dry wiping cloths are dry and clean. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 01/12/2021
Score 93
10 Observed no detectable levels of sanitizer dispensing from the warewashing machine. Ensure chlorine-based sanitizer measures between 50-100ppm. * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
28 Observed prepared-on-site food in the walk-in cooler held past its marked "use by" date. Ensure food is used or disposed of 7 days from the preparation date with the preparation date being day 1. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
36 Observed a wet wiping cloth left out on equipment between-uses. Ensure wet wiping cloths are stored in sanitizer between-uses. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. 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, Quaternary Ammonium 200-400 ppm).
36 Observed wet wiping cloth sanitizer bucket with inadequate amounts of quaternary ammonia sanitizer. Ensure quaternary ammonia sanitizer measures between 200-400ppm. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
34 Observed a live roach in the prep area. Ensure pests are eliminated using any approved means necessary. 228.186(k)(2) Controlling pests. Check premises.
34 Observed dead roaches in the room with the water heater. Ensure dead insects are removed from the establishment. 228.186(l) Removing dead or trapped birds, insects, rodents, and other pests.
34 Observed light coming in from the edges of back exit door near the trash bins while it was closed. Ensure no light is visible around the edges of the back exit door while it is closed. 228.222(k)(2) Outer openings.
10 Observed cleaned utensils with food debris still on their food-contact surfaces. Ensure food-contact surfaces are clean to sight and touch. * 228.113(1) Food-contact surfaces clean to sight and touch.
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 09/10/2020
Score 92
2 TCS foods in cooler by grill are 50 degrees. Ensure all TCS foods are held at 41 degrees F or less. Discontinue use of this cooler unless working as required.
10 Dish machine in use failing to sanitize cleaned wares. Sanitize wares in three compartment sink until repaired.
29 Provide test strips for sanitizing solutions in use.
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 06/09/2020
Score 90
14 Observed food handler switch from handling wiping cloths to handling ready to eat foods without washing hands and changing gloves. Ensure food handlers wash hands and change gloves when changing tasks. * 228.38(d) When to wash.
36 Store in use wiping cloths in sanitizing solution. .Wet or soiled wiping cloths should not be left out on cutting boards.
2 TCS foods in cooler by grill are 50 degrees. Ensure all TCS foods are held at 41 degrees F or less. Move TCS foods that are not out for immediate use to another cooler until repaired.
18 Ensure toxic chemicals are properly labeled. Food containers should not be reused to hold toxic chemicals if not properly labeled. Sour cream container holding bleach solution.
18 Remove household grade pest control product from bar area. Ensure only pest control products approved for use in commercial food establishment are used/kept onsite.
ALDACOS MEXICAN CUISINE
20079 STONE OAK PY #1103
San Antonio , TX 78258
Date: 12/17/2019
Score 88
1 * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F. *Tomato sauce cooked yesterday at 56 degrees. Ensure foods are cooled completely to 41 degrees within 6 hours. Discarded by PIC
29 Thermometers broken or missing from two cold hold units. Ensure all coolers have an accurate thermometer near the door where easily visible.
36 Wet wiping cloths left out on food prep surfaces. Store in use wiping cloths in sanitizing solution between uses.
36 No detectible level of sanitizer in wiping cloth bucket. Use test strips to ensure correct concentration of sanitizer
39 Discontinue reusing sour cream containers as food storage containers. Food storage containers must be durable and able to withstand repeated warewashing. Single use containers are not made to store hot foods on grill.
39 Repair damaged cooler door gaskets by walkin cooler.
39 Ensure scoops left in food containers have a handle so handle can remain out of food item.
31 Hand sinks without soap and/or paper towels. strainer was being stored in hand sink by grill. Ensure hand sinks are properly supplied with soap and paper towels and used for no purposes but hand washing.
18 Chemical containers in bar area without identifying labels. Label blank spray bottles. Also ensure wiping cloth buckets are labeled as containing sanitizer.
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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