1125 MITTMAN ST S
San Antonio , TX 78210

Date: 09/17/2024
Score 90

28 PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLER. (NO LABEL)

33 PROVIDE PROPER WASHING OF EQUIPMENT AND DISHES. (ONLY USING 2 CYCLES)(MUST USE ALL 3 CYCLES)(WASH: SOAP/WATER, RINSE: WATER, SANITIZE: WATER/BLEACH)

9 ENSURE THAT RAW MEATS ARE STORED AT BOTTOM SHELF OF COOLER. (RAW MEATS OVER OTHER FOOD PRODUCTS)

22 ENSURE THAT ALL EMPLOYEES HANDLING FOOD HAVE A VALID FOOD HANDLERS CARD. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)

45 DUST OFF FANS IN KITCHEN.

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 05/23/2024
Score 88

42 CLEAN VENT HOOD. (FILTERS)

9 ENSURE THAT ALL RAW MEATS ARE STORED AT BOTTOM SHELF OF COOLER. (RAW BEEF STORED OVER OTHER FOOD PRODUCTS)

33 ENSURE THAT 3 COMPARTMENT SINK IS SET UP PROPERLY. (TWO SINKS BEING USED WITH SOAP/WATER) (WASH: SOAP/WATER, RINSE: WATER, SANITIZING: BLEACH/WATER)

15 ENSURE THAT EMPLOYEES WEAR GLOVES OR USE UTENSILS WHEN HANDLING READY TO EAT FOODS. (USING BARE HANDS WHEN HANDLING TORTILLAS)

7 DISCONTINUE SELLING FOOD ITEMS MADE AT HOME. MUST BE MADE IN A LICENSED ESTABLISHMENT. (B) Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a establishment.

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 12/06/2023
Score 88

24 **ENSURE THAT COOKIES AND PASTRIES HAVE A LABEL WITH NAME OF BUSINESS, ADDRESS, PHONE NUMBER. (SOME HAVE INGREDIENTS BUT NO BUSINESS INFO) INFORMED ONWER THAT A COPY OF THE COMPANY'S FOOD PERMIT MUST BE AVAILABLE FOR REVIEW TO ENSURE THAT FOOD PRODUCTS ARE BEING MADE IN A LICENSED KITCHEN) (OWNER HAS BEEN INFORMED BEFORE AND TO DATE HAS NOT OBTAINED THEIR FOOD PERMIT TO ENSURE APPROVED SOURCE)(IF IN VIOLATION AGAIN A CITATION COULD BE ISSUED) **MANAGER WAS ASKED TO REMOVE UNTIL A VALID FOOD PERMIT IS OBTAINED. ONCE PERMIT IS OBTAINED ESTABLISHMENT CAN PLACE PRODUCT BACK ON SHELVES.

42 CLEAN VENT HOOD.

45 **COMPLETE WORK ON CEILING. (CEILING MUST BE SMOOTH, EASILY CLEANABLE, GOOD REPAIR AND NON ABSORBENT) (CEILING HAS TAPE AND FLOAT ONLY) **DUST OFF ALL FANS IN KITCHEN. **INSTALL A SCREEN ON FAN BY EXIT DOOR. (NO SCREEN ON WINDOW FAN)

9 ENSURE THAT ALL RAW MEATS ARE STORED AT BOTTOM SHELF OF COOLER. (RAW MEATS STORED OVER OTHER FOOD PRODUCTS)

15 ENSURE THAT EMPLOYEES WEAR GLOVES OR USE UTENSILS WHEN HANDLING READY TO EAT FOODS. (OBSERVED EMPLOYEES HANDLING COOKED TORTILLA WITH BAREHAND)

33 ENSURE PROPER WASHING OF EQUIPMENT AND DISHES. (MUST USE ALL 3 CYCLES)(ONLY USING WASH AND SANITIZE CYCLES) (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: WATER/SANITIZE)

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 09/06/2023
Score 88

15 **ENSURE THAT EMPLOYEES HANDLING READY TO EAT FOODS USE GLOVES OR UTENSILS. (BARE HAND CONTACT WHEN HANDLING TOAST FROM TOASTER)

28 ENSURE THAT ALL COOKED FOODS STORED IN COOLER HAVE A CONSUME BY DATE LABEL. (NO LABEL ON COOKED FOODS)

7 ENSURE THAT ALL FOOD BEING USED OR SOLD IS FROM AN APPROVED SOURCE. (NO HOME MADE FOODS CAN BE SOLD FROM A LICENSED ESTABLISHMENT)(ESTABLISHMENT IS SELLING SWEET BREAD AND COOKIES MADE FROM HOME) (IF ESTABLISHMENT DECIDES TO MAKE PRODUCTS ON SITE AND PACKAGE FOR SALE THEY WILL NEED TO OBTAIN A MANUFACTURING LICENSE FROM THE STATE OF TEXAS)

42 CLEAN VENT HOOD.

36 ENSURE THAT SANITIZING BUCKETS ARE STORED AWAY FROM FOOD ITEMS.

33 ENSURE PROPER WASHING OF EQUIPMENT AND DISHES. (ONLY USING 2 CYCLES)(MUST USE ALL 3 CYCLES: WASH: SOAP/WATER, RINSE: WATER, SANITIZE: BLEACH AND WATER)

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 03/22/2023
Score 88

15 ENSURE THAT ALL EMPLOYEES HANDLING READY TO EAT FOODS USE GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS. (USING BARE HAND CONTACT WHEN HANDLING TORTILLAS TO MAKE TACOS)

9 ENSURE THAT RAW EGGS AND RAW MEATS ARE STORED AT BOTTOM SHELF OF COOLER. (STORED OVER OTHER FOOD PRODUCTS AND PRODUCE)

33 ENSURE PROPER WASHING OF EQUIPMENT AND DISHES. (ONLY USING 2 CYCLES) MUST USE ALL 3 CYCLES: WASH: SOAP/WATER, RINSE: WATER, SANITIZE: BLEACH/WATER)

42 CLEAN VENT HOOD.

28 ENSURE THAT COOKED FOODS HAVE A CONSUME BY LABEL. (NO LABEL SOME ITEMS)

45 **ENSURE THAT CEILING IS SMOOTH, EASILY CLEANABLE AND IN GOOD REPAIR. (CEILING REPAIRS HAVE NOT BEEN COMPLETED) (ONLY SHEETROCK AND TAPE/FLOAT) (PER OWNER HAS NOT BEEN ABLE TO FIND WORKERS TO FINSIH JOB) **CLEAN EXCESS GREASE FROM EXTERIOR FAN AT WINDOW.

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 12/01/2022
Score 89

9 **ENSURE THAT ALL RAW MEATS ARE STORED AT BOTTOM SHELF OF COOLER. (RAW MEATS STORED OVER OTHER FOOD PRODUCTSS)

15 ENSURE THAT ALL EMPLOYEES HANDLING READY TO EAT FOODS WEAR GLOVES OR USE TUENSILS. (EMPLOYEE HANDLING TORTILLAS WITH BARE HANDS)

35 ENSURE THAT EMPLOYEES WEAR HAIR RESTRAINTS WHEN HANDLING FOOD. ENSURE THAT ALL EMPLOYEE PERSONAL DRINKS HAVE A LID AND STRAW.

32 ENSURE THAT ALL FOOD CONTAINERS ARE FOOD GRADE. (DISCONTINUE USING NON FOOD GRADE CONTAINERS TO FOOD)

33 ENSURE THAT PROPER WASHING OF EQUIPMENT AND DISHES. (MUST USE ALL 3 COMPARTMENTS)(ONLY USING 2 CYCLES) (MUST SET UP: WASH: SOAP/WATER, RINSE: WATER, SANITIZER: WATER/SANITIZER)

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 08/17/2022
Score 85

6 DO NOT USE TIME AS A PUBLIC HEALTH CONTROL FOR RAW, SHELLED EGGS; RAW, SHELLED EGGS SHOULD ALWAYS BE MAINTAINED AT A COLD HOLD OF 45 DEGREES F AND BELOW.

14 EMPLOYEES MUST ENSURE TO WASH HANDS AFTER CONTAMINATION MAY HAVE OCCURRED OR AFTER DRINKING FROM A CUP AND PRIOR TO GOING BACK TO COOKING AND/OR OPEN FOOD HANDLING; 2-301.14 When to wash.

15 OBSERVED AN EMPLOYEE TOUCHING AND POKING AT COOKED TORTILLAS WHILE COOKING THEM ON THE GRILL; FACILITY SHOULD ENSURE THAT THEY FOLLOW PROPER PROCEDURES ON HANDLING OR TOUCHING READY-TO-EAT FOODS WITH THEIR BARE HANDS; FOOD EMPLOYEES NOT SERVING A HIGHLY SUSCEPTIBLE POPULATION MAY CONTACT EXPOSED, READY-TO-EAT FOODS WITH THEIR BARE HANDS IF: (A) THE PERMIT HOLDER HAS OBTAINED APPROVAL FROM THE REGULATORY AUTHORITY AND MAINTAINS PROOF OF THE APPROVAL AT THE FACILITY FOR REVIEW DURING INSPECTION. (B) WRITTEN PROCEDURES ARE MAINTAINED IN THE FOOD ESTABLISHMENT AND MADE AVAILABLE TO THE REGULATORY AUTHORITY UPON REQUEST, THAT INCLUDE FOR EACH BARE HAND CONTACT PROCEDURE, A LISTING OF THE SPECIFIC, READY-TO-EAT FOODS AND FOOD ADDITIVES THAT ARE TOUCHED BY BARE HANDS (C) A WRITTEN EMPLOYEE HEALTH POLICY THAT DETAILS HOW THE FOOD ESTABLISHMENT COMPLIES WITH BARE HAND CONTACT: (I) DOCUMENTATION THAT FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES ACKNOWLEDGE THAT THEY ARE INFORMED TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO GASTROINTESTINAL SYMPTOMS AND DISEASES THAT ARE TRANSMITTABLE THROUGH FOOD (II) DOCUMENTATION THAT FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES ACKNOWLEDGE THEIR RESPONSIBILITIES IN RELATION TO BARE HAND CONTACT (III) DOCUMENTATION THAT THE PERSON IN CHARGE ACKNOWLEDGES THE RESPONSIBILITIES; (D) DOCUMENTATION IS MAINTAINED AT THE FOOD ESTABLISHMENT THAT FOOD EMPLOYEES ACKNOWLEDGE THAT THEY HAVE RECEIVED TRAINING IN: (I) THE RISKS OF CONTACTING THE SPECIFIC READY-TO-EAT FOODS WITH BARE HANDS; (II) PROPER HANDWASHING AS SPECIFIED; (III) WHEN TO WASH THEIR HANDS ; (IV) WHERE TO WASH THEIR HANDS ; (V) PROPER FINGERNAIL MAINTENANCE; (VI) PROHIBITION OF JEWELRY; (VII) GOOD HYGIENIC PRACTICES ; (E) DOCUMENTATION THAT HANDS ARE WASHED BEFORE FOOD PREPARATION AND AS NECESSARY TO PREVENT CROSS CONTAMINATION BY FOOD EMPLOYEES DURING ALL HOURS OF OPERATION WHEN THE SPECIFIC READY-TO-EAT FOODS ARE PREPARED; (F) DOCUMENTATION IS MAINTAINED AT THE FOOD ESTABLISHMENT THAT FOOD EMPLOYEES CONTACTING READY-TO-EAT FOODS WITH BARE HANDS UTILIZE TWO OR MORE OF THE FOLLOWING CONTROL MEASURES TO PROVIDE ADDITIONAL SAFEGUARDS TO HAZARDS ASSOCIATED WITH BARE HAND CONTACT: (I) DOUBLE HANDWASHING; (II) NAIL BRUSHES; (III) A HAND SANITIZER AFTER HANDWASHING (IV) INCENTIVE PROGRAMS THAT ASSIST OR ENCOURAGE FOOD EMPLOYEES NOT TO WORK WHEN THEY ARE ILL SUCH AS PAID SICK LEAVE; (V) OTHER CONTROL MEASURES APPROVED BY THE REGULATORY AUTHORITY; AND (G) DOCUMENTATION IS MAINTAINED AT THE FOOD ESTABLISHMENT THAT CORRECTIVE ACTIONS ARE TAKEN WHEN NOT FOLLOWED.

18 TOXIC ITEMS WERE OBSERVED STORED NEXT TO PACKAGED COFFEE FILTERS AND OTHER FOOD ITEMS; ESTABLISHMENT MUST ENSURE THAT IT KEEPS ALL CHEMICALS STORED IN THERE DESIGNATED AREA AFTER USE BY KEEPING CHEMICALS(GLASS CLEANER, PAINT CANS, ETC.) AWAY AND BELOW FROM FOOD STORAGE, FROM FOOD PREPARATION AREAS, AND AWAY FROM WHERE CLEAN EQUIPMENT AND IN-USE EQUIPMENT ARE KEPT; 7-201.11 Poisonous/toxic materials or chemicals stored properly.

34 ESTABLISHMENT SHOULD ENSURE TO USE THE BACK EXIT SCREEN AS AN ENCLOSURE, IF KEEPING THE MAIN BACK DOOR OPENED; THIS AREA SHOULD NOT BE COMPLETELY OPEN AND EXPOSED; A FEW FLIES WERE SEEN INSIDE FACILITY; 6-202.15(D) Outer openings.

35 OBSERVED A FEW EMPLOYEE DRINKS THAT WERE UNCOVERED; FACILITY SHOULD ENSURE THAT ALL EMPLOYEE DRINKS ARE PROVIDED WITH A LID OR PROTECTIVE COVERING; 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

35 EMPLOYEES SHOULD DISCONTINUE EATING WHILE ENGAGING IN OPEN FOOD HANDLING WITHIN THE KITHEN, AS THIS IS A BAD HYGIENIC PRACTICE; 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

45 ALL EMPLOYEE PERSONAL ITEMS SHOULD BE STORED IN A DESIGNATED AREA AWAY FROM FOOD STORAGE AND FROM WHERE OPEN FOOD HANDLING IS CONDUCTED(PERSONAL LOTIONS/CELL PHONES/OTHER HYGIENIC ITEMS SEEN); 6-403.11(A) Areas for employees--location.

45 EMPLOYEE'S SHOULD NOT STORE THEIR BOTTLED WATER THAT HAS ALREADY BEEN OPENED IN THE SAME ICE BIN HOLDING COLD HOLD ITEMS(SUCH AS DICED TOMATOES/SHREDDED CHEDDAR CHEESE/OTHER FOODS)AS THIS POSES THE POSSIBILITY OF CONTAMINATION; STORE EMPLOYEE DRINKS AWAY AND BELOW FROM FOOD ITEMS USED FOR THE PUBLIC, AWAY AND BELOW FROM FOOD PREPARATION AREAS, AND AWAY/BELOW FROM WHERE CLEAN AND IN-USE EQUIPMENT ARE KEPT; 6-403.11(A) Areas for employees--location.

45 VENTAHOOD AND VENTS WERE OBSERVED WITH ACCUMULATED GREASE/DEBRIS; THIS AREA SHOULD BE CLEANED ASAP TO AVOID FURTHER BUILDUP; 6-501.12 Cleaning, frequency and RESTRICTIONs..

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 06/01/2022
Score 82

41 Observed flour without a label on the container. Ensure all bulk food items have a label with the common name. 3-302.12 Food storage containers, identified with common name of food..

9 Observed food in refrigerator that was being stored without lids. Ensure all food is protected with a covering or wrap on top of it. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

14 Observed employees drinking personal drinks while prepping food and not washing hands after. Observed employee cutting raw meat and then proceeding to cut lettuce without washing hands in between. Ensure employees are washing hands in between eating and drinking and prepping raw and non-raw food products. 2-301.14 When to wash.

10 Observed sanitizer concentration for today's inspection at 10ppm. Ensure the concentration for chlorine/bleach is is 50-100 ppm for manual warewashing. 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.

28 MAKE SURE TO PROVIDE PROPER LABELING FOR ALL PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS TO HELP THE INSPECTOR UNDERSTAND WHEN THE FOOD WAS PREPARED AND/OR WILL BE USED; ESTABLISHMENT MUST ENSURE TO PROVIDE SOME TYPE OF DATE LABEL FOR CONTAINERS HOLDING PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS BY ONE OF THE FOLLOWING METHODS: 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; ALL PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS THAT ARE KEPT LONGER THAN 24 HOURS AT THE FACILITY MUST BE LABELED WITH A USE BY/DISCARD BY DATE AND MUST BE USED WITHIN 7 DAYS(DAY OF PREPARATION COUNTS AS DAY 1), UNLESS FOOD ITEM IS STORED WITHIN THE FREEZER 3-501.17(A) Date marking prepare on site RTE/ TCS food.

35 Observed employees without hair nets or hats in the food prep area prepping food. Observed employees drinking personal drinks as they were preparing food. Ensure employees are not eating or drinking in the food prep area and that all employees involved in food prep are wearing hair restraints. 2-402.11 Hair Restraints effective. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

45 Observed grease/debris build up in the vent hood area. Ensure the vent hood is deep cleaned and maintained clean to sight and touch. 6-501.12 Cleaning, frequency and RESTRICTIONs..

37 Observed hot tea that was on the floor beneath the three compartment sink. Ensure all food is at least 6 inches off the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

40 Observed green salsa in a pork grind container. Ensure containers for food are not reused for other foods. 4-502.13(A) Single-service and single-use articles may not be reused.

22 Observed employees with out food handlers certification. Ensure all employees obtain their food handler certification. 228.31(d) Food Handler Training criteria.

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 01/13/2022
Score 88

10 ESTABLISHMENT MUST ENSURE THAT THE FINAL SANITIZER CONCENTRATION FOR CHLORINE/BLEACH IS BETWEEN 50-100 PPM DURING MANUAL WAREWASHING; FINAL SANITIZER CONCENTRATION DURING TODAY'S INSPECTION WAS OBSERVED BELOW 50 PPM; 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.

14 ESTABLISHMET MUST ENSURE THAT EMPLOYEES WASH THEIR HANDS AFTER EATING OR DRINKING AND BEFORE GOING BACK TO COOKING AND/OR OPEN FOOD HANDLING AND HANDLING OF CLEAN AND IN-USE EQUIPMENT; 2-301.14 When to wash.

22 ESTABLISHMENT MUST ENSURE THAT ALL EMPLOYEE FOOD HANDLER CERTIFICATES ARE RENEWED; ALL CERTIFICATES OBSERVED TODAY EXPIRED BACK IN THE YEAR 2021; THIS WILL NEED TO BE CORRECTED PRIOR TO NEXT ROUTINE INSPECTION TO AVOID A POSSIBLE 1ST RE-INSPECTION AND RE-INSPECTION FEE OF $103; 228.31(d) Food Handler Training criteria.

28 MAKE SURE TO PROVIDE PROPER LABELING FOR ALL PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS TO HELP THE INSPECTOR UNDERSTAND WHEN THE FOOD WAS PREPARED AND/OR WILL BE USED; ESTABLISHMENT MUST ENSURE TO PROVIDE SOME TYPE OF DATE LABEL FOR CONTAINERS HOLDING PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS BY ONE OF THE FOLLOWING METHODS: 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; ALL PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS THAT ARE KEPT LONGER THAN 24 HOURS AT THE FACILITY MUST BE LABELED WITH A USE BY/DISCARD BY DATE AND MUST BE USED WITHIN 7 DAYS(DAY OF PREPARATION COUNTS AS DAY 1), UNLESS FOOD ITEM IS STORED WITHIN THE FREEZER; 3-501.17(A) Date marking prepare on site RTE/ TCS food.

35 EMPLOYEES SHOULD NOT BE EATING DIRECTLY WITHIN THE MAIN KITCHEN AREA AS THE POSSIBILITY OF CONTAMINATION EXISTS; EMPLOYEES SHOULD HAVE AN AREA OUTSIDE OF THE MAIN KITCHEN TO EAT; 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

35 EMPLOYEES MUST WEAR SOME TYPE OF HAIR RESTRAINT(HAT/HAIRNET/ETC.)WHILE ENGAGING IN OPEN FOOD HANDLING IN THE MAIN KITCHEN; 2-402.11 Hair Restraints effective.

45 OBSERVED GREASE/OTHER DEBRIS BUILT UP WITHIN THE VENTAHOOD AREA AND AROUND THE PIPES; THESE AREAS WILL NEED TO BE CLEANED REGULARLY TO HELP MINIMIZE THE BUILDUP OF GREASE; CORRECT PRIOR TO NEXT INSPECTION; 6-501.12 Cleaning, frequency and RESTRICTIONs..

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 06/24/2021
Score 81

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed cooked RTE/TCS sausage at 67F on prep table during duration of inspection. Need to store RTE/TCS at 41F or less temperature.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. * 228.66(a)(1)(B)(ii) Food protected from cross contamination by storing and arranging foods appropriately. Observed raw meat stored above hot sauce inside Ice Machine Cooler.

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw chicken stored above limes inside Reach-In Cooler.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observed employees using bare handed contact with ready to eat foods. Employees need to use gloves and or other barriers for handling ready to eat foods such as sliced tomatoes and cooked tortillas.

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed chemical spray bottle without label. Need to provide a label for chemical spray bottle.

28 * 228.75(g)(2) Date marking commercially prepared RTE/ TCS food. Observed RTE Ham without expiration date labeling inside RI Cooler. Need to provide expiration date labeling and or use by date for RTE/TCS foods.

35 228.43(a) Observed employees preparing food without appropriate hair restraint. Need to wear effective hair restraint when preparing food.

41 228.66(b) Food storage containers, identified with common name of food. Observed bulk flour container without labeling.

14 * 228.38(b)(1) Cleaning procedure--time frame (20 seconds) Observed employee wash hands improperly at mop sink. Employees must use hand washing sink and complete proper hand washing technique for 20 seconds, followed by hand drying provision.

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 11/06/2020
Score 82

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed cooked RTE/TCS sausage at 65F on prep table during duration of inspection. Need to store RTE/TCS at 41F or less temperature.

9 * 228.66(a)(1)(B)(ii) Food protected from cross contamination by storing and arranging foods appropriately. Observed raw meat stored above vegetables and RTE foods inside in Reach-In Cooler.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observed employees using bare handed contact with ready to eat foods. Employees need to use gloves and or other barriers for handling ready to eat foods such as sandwiches and cooked tortillas.

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed wiping cloth container without label of chemical present.

21 * 228.33(b) At least one certified food protection manager must be employed by each establishment. Not able to review certified food manager certificate verbiage at time of inspection. Need to post food manager certificate.

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. Observed pitcher stored inside hand washing sink.

35 228.43(a) Hair Restraints effective. Observed employee prepping food without appropriate hair restraint. Need to wear effective hair restraint when prepping food.

38 228.75(c)(2) Thawing. under running water criteria. Observed meat improperly thawing on work table. Need to thaw foods appropriately under running water and or inside Cooler.

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 07/02/2020
Score 90

9 Observed raw meat being stored above beans and cooked food item. Ensure all raw food items are stored under or away from ready-to-eat foods.

15 Observed employee grab lettuce and tomatoes. Ensure all employees properly wash their hands and wear gloves when handling ready-to-eat food items

42 Observed dust on shelving and hooks used for hanging pots. Ensure all non-food contact surfaces of equipment are properly cleaned and maintained.

43 Observed lights above kitchen line to have an accumulation of dust. Ensure all lights, air vents, and ceilings are properly cleaned and maintained

35 Observed employees without proper hair restraint. Ensure al employees wear effective hair restraints when in the kitchen.

47 Ensure report and permit are posted.

1125 MITTMAN ST S
San Antonio , TX 78210

Date: 01/06/2020
Score 86

9 Observed raw meat being stored above cheese and cooked food item. Ensure all raw food items are stored under or away from ready-to-eat foods. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display

15 Observed employee grab lettuce and tomatoes. Ensure all employees properly wash their hands and wear gloves when handling ready-to-eat food items. * 228.65(a)(2) Bare hands contact with ready-to-eat foods. * 228.65(a)(3) Limit bare hand contact with all other foods.

33 ENSURE 3 COMPARTMENT SINK IS PROPERLY SET UP PROPERLY: WASH, RINSE, AND SANITIZE

43 Observed lights above kitchen line to have an accumulation of dust. Ensure all lights, air vents, and ceilings are properly cleaned and maintained. 228.186(d)(1) 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.

43 Observed walls and fans to have dust. Ensure all walls and fans are properly cleaned and maintained. 228.186(d)(1) 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.

34 Observed rodent droppings in storage area. Ensure licensed pest control services are done. 228.174(c) Insect control devices, design and installation.

10 Ensure all food contact surfaces are properly cleaned and sanitized after contact with raw meats, food, chemicals etc. * 228.114(a)(1)(B) Equipment food-contact surfaces & utensils cleaned each time change from working raw to ready-to-eat foods. * 228.114(a)(1)(C) Equipment food-contact surfaces & utensils shall be cleaned between uses with raw produce and TCS food.

42 Observed dust on shelving and hooks used for hanging pots. Ensure all non-food contact surfaces of equipment are properly cleaned and maintained. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.