Facility
Related Reports OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 05/14/2024
Score 93
1 Foods are not being cooled properly and monitored with time and temperature control. Ensure to cool as so:
Once removed from cooking, cool from 135 to 70 degrees F in 2 hours, then cool from 70 to 41 degrees F in 4 hours. Once food is 41 degrees F, food can be covered and stored away.
10 Ice machine should be thoroughly cleaned and sanitized along interior of panel.
42 Ensure to continue cleaning floors, shelves, walls, and along grills to remove buildup of water, food, and grease.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 01/11/2024
Score 90
1 Observed prepared foods made night prior, such as menudo, turkey, and chicken readings at 50, 52, and 47 degrees F. Ensure that foods are being cooled properly using time and temperature controls. A cooling chart, for guidance, was provided to management. Ensure that once food is removed from cooking, and reaches 135 degrees F, food is allotted 2 hours to cool from 135 to 70 degrees F. Food is then allotted 4 additional hours maximum to cool from 70 to 41 degrees F. Food can then be stored once reaches 41 degrees F.
6 Raw battered fish and rolled cheese enchiladas are left out at room temperature. Items are served within the 4 hour mark, but do not have labels with time control. Ensure that time markings are being labeled for foods held off temperature and ensure that these foods are not held off temperature for more than 4 hours.
47 Old routine inspection and grade placard from 9/12/2022. Ensure that most recent routine inspection and placard are displayed only.
45 Ensure that floors are maintained clean and free of water and debris buildup.
32 Continue cleaning fryers to remove heavy buildup along vents, sides of fryers, and floors.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 08/11/2023
Score 75
1 Observed picadillo, refried beans, cooked turkey, that was prepared day prior reading 53, 52, 63 degrees F, respectively. Foods should be cooled to follow proper time and temperature measurements as follows:
Once food is cooked and removed from heat, time control begins when food is at 135 degrees F. Food is then alloted 2 hours maximum to cool from 135 degrees F to 70 degrees F. Food is then alloted 4 additional hours to reduce from 70 degrees F to 41 degrees F. Once foods are at 41 degrees F, foods can be covered and stored away.
2 Raw burger patties, diced tomatoes were not being held at proper cold hold temperatures. Temperatures of foods held on cold hold unit should be stored and held at 41 degrees F. Unit appears to not be able to hold proper temperatures again. Ensure that foods are stored under proper cold holding temperatures when being stored.
10 Observed cloth towels used for multi purposes to be laying on preparation areas. Towels should be stored in sanitizing solution immediately when not in use. Observed ice machine interior to have black residue building up along edges. Ensure that ice machine is thoroughly cleaned and sanitized to remove buildup. Observed sanitizing solution for cloth towels in front area, to not have enough bleach. Issue was corrected on site for solution. Ensure that sanitizing is done between 50-100ppm.
14 Observed employee wipe hands on shirt, then proceed to clean food storage and preparation areas with cloth towels. Observed employee using bare hands to grab lettuce and prepare tacos. Gloves are required, as per owner. If gloves are a requirement to be used when handling ready to eat foods, ensure that such practices are followed at all times, to avoid having to redo orders and discarding foods. Ensure that hand washing is done each time an employee changes tasks. Please ensure that hands are properly washed each time a new pair of gloves is donned.
15 Observed employee handle ready to eat food (i.e. lettuce) with bare hands. Owner states gloves are to be worn at all times. Ensure to follow proper procedures for handling ready to eat foods, if not following written documentation for bare hand contact. As per owner, this establishment uses gloves at all times.
6 Foods that are held off temperatures and held between 41 degrees - 135 degrees F, should be monitored with time control. Foods should be labeled with 4 hour holding times and should have such notes dictated on notepad or tag near foods. Foods that surpass the 4 hour mark, should be discarded at that time.
27 Cooling procedures should can be performed in the following manner, but not limited to the following:
-smaller portions of foods, ice baths, ice sticks, frequent stirring, reading of temperatures, etc. Walk in cooler appears to read between 45-55 degrees F at this time. Unit feels humid. Cold hold unit is still not holding temperatures for foods. Unit has been serviced and was working when followed up. Ensure that these units are properly serviced, repaired, and that they are able to hold cold hold temperatures of all foods at temperatures of 41 degrees F and below.
36 Observed towels laying around preparation areas. Ensure that cloth towels are stored in sanitizing solution immediately when not in use.
37 Observed large pot of cooked turkey sitting on floor. Ensure that all foods are stored 6 inches or more off floor at all times. Instructed employee to sanitize bottom of pot prior to storing in cooler or on preparation table. Cold hold unit is pooling water along bottom, where foods are being stored. Ensure that foods are not stored directly on pooling water. Ensure all foods are covered at all times in walk in cooler and cold hold units.
39 Observed ice scoop laying on ice that is used for consumption in cooler. Issue corrected on site. Ensure that handle is sticking outside of ice and makes no contact with foods consumed by customers.
42 Observed metal shelves in walk in cooler to have buildup along crevices. Observed fans and vents in walk in cooler to have heavy presence of dust. Observed floors, including drains to have heavy buildup. Observed fryers and areas around cooking vents, etc to have heavy buildup of grease. Begin to eliminate surfaces to remove buildup.
45 Ensure all personal beverages are stored in a cup with lid and straw and that they be stored in a designated employee area, that is below, and/or away from food and food contact surfaces. Thoroughly clean walls, vents, vent hoods, equipment exterior, floors, drains, etc to remove buildup. Maintain clean.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 05/23/2023
Score 74
1 Observed cooked turkey from yesterday sitting at 64 degrees F. Observed picadillo in walk in cooler, from 55 degrees F. Ensure the following procedures are conducted to cool foods properly: Once food is removed from heat, food is allotted 2 hours maximum to cool from 135 to 70 degrees F. Food is then allotted 4 additional hours if needed, to cool from 70 degrees F to 41 degrees F.
2 Observed raw beef patties in cold hold unit at 55 degrees F. Observed raw breaded fish sitting at room temperature by grill, which was on ice, but still at 66 degrees F. Manager stated the fish does not stay longer than 4 hours but no time logs are being kept.
6 Ensure that all foods held at room temperature, are being monitored and times are being recorded for time control.
10 Ice machine interior should be cleaned and sanitized to remove residue buildup. Observed ware washing sanitization to not have enough bleach concentration. Ensure that all surfaces where foods are being held, ice machine interior are cleaned and sanitized at 50-100ppm
14 Ensure that hand washing is done with hot water and soap and dried with paper towels, for at least 20 seconds. Ensure that each time a pair of gloves is donned, that hands are properly washed.
15 Employee was not wearing gloves when handling ready to eat foods at time of inspection. Owner stated they are required to wear gloves at all times. Issue was corrected on site.
27 Refrigeration unit was not holding proper cold hold temperatures of 41 degrees F and below. Unit read 60 degrees F. Ensure that refrigeration unit is serviced and able to maintain cold hold temperatures.
29 Provide test strips for sanitizer (bleach solution)
31
42 Gaskets/rubber seals should be cleaned and sanitized to remove buildup. Walls, fans, floors should be cleaned to remove buildup.
45 Floors are pooling too much water and should be repaired to be smooth, easily cleanable, non absorbent. Observed personal drinks being stored along food preparation areas. Ensure that all personal drinks are stored in a designated area away from food and food contact surfaces.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 01/04/2023
Score 87
6 If enchiladas are held at room temperature, ensure to keep a log showing time that foods should be discarded. Foods should not be held at room temperature any more than 4 hours. If food is not used by the 4 hour mark, food should be discarded.
27 Observed large container of refried beans, as well as containers of picadillo, in walk in cooler, that were not held at proper temperature due to possible how foods are cooled. Ensure that foods are cooled in the following manner using time control and methods as follows"
Once food is removed from cooking heat, and reaches 135 degrees F, food is alloted 2 hours to be cooled from 135 to 70 degrees F. Food is then alloted 4 additional hours, if needed, to cool from 70-41 degrees F. Ensure that foods are portioned into small containers, monitored with continuous stirring, placed on ice baths, etc to ensure proper cooling with the above temperatures.
Cold hold unit, where raw beef patties, raw beef, chicken, and shrimp, are stored was not holding such foods at proper cold holding temperatures. No thermometers in unit. Ensure that unit is able to maintain cold holding temperatures of 41 degrees F and below at all times, whether lids are closed or opened.
28 Prepared foods, and foods removed from original packages, should be date marked with expiration date of 7 days.
29 Thermometers should be available in all cold hold and refrigeration units.
21 No Food Manager with valid and current certificate, present during today's inspection. Ensure that at least 1 Food Manager is present during all hours of operation, along with certificates posted.
34 Ensure to seal any openings along wiring, pipes, cords, etc to ensure surfaces are sealed and tight fitting, to prevent infestations.
45 Clean floor drains to allow proper flow of drains. If possible, ensure floors do not pool water, and if needed, add in fillers to prevent pooling water in such areas. Ensure that all personal items and drinks are stored in a designated area that is provided by establishment, and that all personal drinks are stored in a cup with lid and straw at all times.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 09/12/2022
Score 92
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
OBSERVED RICE THAT WAS READING 47 F AND WAS PREPARED BACK ON 9/10/22. PLEASE ENSURE THAT LARGE BACHES ARE COOLED PROPERLY DOWN TO 41 F OR LESS WITHIN 4 HRS AFTER REACHING 70 F IN TWO HOURS FROM 135 F.
THESE ITEMS ARE NOT TO BE USED.
10 4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
PLEASE ENSURE THE CHLORINE SOLUTION IS BETWEEN 50-100 PPM. IT WAS AT MORE THAN 100 PPM WHEN CHECKED DURING INSPECTION. EMPLOYEE DRAINED WATER AND MADE SANITIZING SOLUTION AGAIN.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
PLEASE ENSURE THAT PERSONAL DRINKS ARE KEPT IN A CUP WITH LID & STRAW.
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.
PLEASE CONTINUE CLEANING KTICHEN BACKDROPS OF TILE WHERE GREASE ACCUMULATES. ALSO, WORK ON CLEANING DEEP FRYERS AS WELL.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 05/26/2022
Score 94
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.
PLEASE CONTINUE TO CLEAN BEHIND THE GRILLS AND UNDER EQUIPMENT. ALSO CLEAN THE FAN IN WALK IN COOLER.
34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
PLEASE ENSURE TO REMOVE DEAD ROACHES FROM BACK ROOM.
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 STORE HANDLES OF SCOOPS ABOVE FOOD.
18 7-201.11 Poisonous/toxic materials or chemicals stored properly.
PLEASE ENSURE TO STORE SPRAY BOTTLES IN DESIGNATED LOCATION AND AWAY FROM FOOD.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 02/01/2022
Score 84
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. *** OBSERVED: FOOD COOKED DAY PRIOR WAS AT 47F -49F. NOT COOLED TO 41F WITHIN 6 HOURS. ESTABLISHMENT VOLUNTARILY DISCARDED FOOD.
10 4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. *** OBSERVED: SANITIZER SOLUTION IN BOTH THREE COMPARTMENT SINK AND BUCKET WAS ABOVE 100PPM. WAS CORRECTED ON SITE
14 2-301-12(B) Cleaning procedure--steps. 3-304.15(A) Gloves single use. **** OBSERVED: EMPLOYEE WASHING HAND IN WRONG SINK, NOT USING CORRECT METHOD FOR HAND WASHING AND OTHER EMPLOYEE USING SAME GLOVE FOR OTHER THAN FOOD HANDLING. WASHING AND NOT CHANGING GLOVES. **** CORRECTED ON SITE
19 5-203.14 Backflow prevention device, when required. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. *** OBSERVED: THREE COMPARTMENT SINK LEAKS AT FAUCET.
*** MISSING HANDLES FOR ALL SINKS.
*** MISSING BACKFLOW PREVENTION DEVICE PRIOR TO CONNECTING HOSE.
29 4-203.12 Food thermometers--easily readable. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 4-204.112(B) Cold or hot holding equipment include temperature measuring device located to allow easy viewing. 4-302.12(A) Food thermometers provided and accessible.
37 228.222(d)(4) Protection from contamination. Food-contact surfaces. **** ALL FOODS MUST BE COVERED TO PREVENT FROM ANY TYPE OF CONTAMINATION. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
45 6-501.11 Repairing. The physical facilities shall be maintained in good repair. 6-501.12 Cleaning, frequency and RESTRICTIONs..
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 09/23/2021
Score 90
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
OBSERVED FOOD IN REACH-COOLER READING 65 F. FOOD IS REPLACED WITHIN 1-2 HRS. MANAGER WILL HAVE MECHANIC OUT TO FIX ISSUE. NO FOOD IS STORED IN IT OVER NIGHT. FILLED AS IT IS USED.
10 * 228.113(1) Food-contact surfaces clean to sight and touch.
OBSERVED KNIVES STORED BETWEEN WALL AND 3 COMPARTMENT SINK. THESE SHOULD BE STORED IN A CLEAN AREA AND SHOULD BE CLEANED AND SANITIZED PRIOR TO USE.
32 * 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
PLEASE REPAIR REACH IN COOLER THAT IS BY SERVING TABLE TO ENSURE IT IS KEEPING PROPER TEMPERATURE OF FOOD 41 F OR BELOW.
34 228.186(l) Removing dead or trapped birds, insects, rodents, and other pests.
OBSERVED ONE LIVE ROACH AND VARIOUS DEAD ROACHES. PLEASE CLEAN UNDER RACKS IN STORAGE ROOM TO GET RID OF DEAD PESTS.
42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
PLEASE CLEAN AROUND EQUIPMENT.
42 228.104(i) Ventilation hood systems, filters.
ALSO, NEED TO HAVE VENTAHOOD CLEANED AS GREASE BUILDUP OBSERVED.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 01/26/2021
Score 91
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
COLD UNIT WAS NOT KEEPING PROPER TEMPERATURE. FOOD WAS BETWEEN 50-52 F. NEEDS TO BE 41 F OR BELOW. SOME FOODS USED BETWEEN 4 HRS DISCARD IF PAST THAT.
10 * 228.113(1) Food-contact surfaces clean to sight and touch.
ENSURE SCOOPS ARE KEPT ON CLEAN SURFACES AND NOT ON RACKS. THAT NEED CLEANING. ALSO, ENSURE RECEIPTS DO NOT FALL ON FOOD.
38 228.75(b)(1) Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less.
PLEASE THAW FISH PROPERLY AND ENSURE IT IS KEPT 41 F OR BELOW. FISH WAS BETWEEN 42-47 F. USE ICE OR ANOTHER METHOD TO KEEP AT THAT PROPER TEMPERATURE.
42 228.104(i) Ventilation hood systems, filters.
PLEASE CLEAN AREA ABOVE AND BEHIND GRILL WHERE GREASE WAS OBSERVED.
41 228.66(b) Food storage containers, identified with common name of food..
LABEL ALL BULK FOODS WITH GENERIC/COMMON NAME.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 08/11/2020
Score 95
2 Cooked chicken in walk in cooler (55F). Ensure all potentially hazardous food is maintained at proper cold hold temperature of 41F or below, at all times. Food that exceeds 4 hours off temperature must be discarded/not served. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
38 All raw fish is to be thawed properly under cold, running water. 228.75(b)(2) Time/temperature controlled for safety food, slacking. 228.75(c)(2) Thawing. under running water criteria.
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
Raw fish that is thawed, temperature (70F). Discard fish that exceeds improper cold hold temperature longer than 4 hours.
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.
OSCAR TACO HOUSE #
705 BARRETT PL
San Antonio , TX 78225
Date: 01/27/2020
Score 96
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
27 Cold hold unit is off temperature (47F), walk in cooler is 45F. Ensure all refrigerating units maintain proper cold hold temperature of 41F or below, at all times. * 228.107(a) Cooling, heating, and holding capacities. Equipment.
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.
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. |
|