2820 NOGALITOS ST
San Antonio , TX 78225

Date: 05/30/2024
Score 100

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 02/23/2024
Score 77

10 OBSERVED CLEAN WARES SITTING ON METAL RACKS THAT WERE HEAVILY SOILED WITH GREASE AND DUST BUILDUP. ENSURE THAT ALL SURFACES WHERE FOODS AND DISHWARE USED FOR SERVICE, ARE MAINTAINED TO BE CLEAN AND PROEPRLY SANTIIZED, FREE OF DEBRIS AND GREASE BUILDUP. OBSERVED PAPER TOWELS BEING STORED ON NON WORKING PAPER TOWEL DISPENSER THAT IS HEAVILY SOILED. MAINTAIN TOWELS TO BE CLEAN TO PREVENT CONTAMINATION OF CLEAN HANDS, ETC.

18 OBSERVED SPRAY CAN OF HOT SHOT PESTICIDE AND COMBAT BEING STORED ON SHELVES WHERE OTHER FOODS, SINGLE SERVICE ITEMS, AND PERSONAL ITEMS WERE BEING STORED. ENSURE THAT ALL PESTICIDES USED IN ESTABLISHMENT ARE FOOD GRADE AND MADE TO USE IN FOOD ESTABLISHMENTS, AND ENSURE THAT BUILDING IS TREATED PROPERLY. OBSERVED BOTTLE OF MEDICATION BEING STORED ON SHELF WHERE SUGAR AND OTHER SINGLE SERVICE ITEMS ARE STORED. STORE ALL TOXIC ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES. PEST HOT SHOT SPRAY SHOULD NOT BE STORED IN OR USED IN FOOD ESTABLISHMENT.

21 AT TIME OF INSPECTION, A CERTIFIED FOOD MANAGER, WITH CERTIFICATION, WAS NOT PRESENT. ENSURE AT LEAST 1 CERTIFIED FOOD MANAGER IS PRESENT DURING ALL HOURS OF OPERATION. ENSURE THAT ALL FOOD MANAGER CERTIFICATES ARE POSTED IN PUBLIC VIEW.

22 EMPLOYEES ON SITE DURING INSPECTION TODAY, WERE NOT FOOD HANDLER CERTIFIED. ENSURE THAT ALL EMPLOYEES WHO PREPARE, WASH, COOK, SERVE IN ESTABLISHMENT, ARE FOOD HANDLER CERTIFIED. MAINTAIN COPIES OF CERTIFICATES IN ESTABLISHMENT AND MAKE AVAILABLE UPON REQUEST.

28 EMPLOYEE STATED COOKED PORK CHOPS THAT WERE STORED IN REFRIGERATOR, WERE PREPARED TWO DAYS PRIOR. NO DATE MARKING LABELS WERE NOTED ON FOOD CONTAINERS. ENSURE THAT ALL PREPARED FOODS, STORED MORE THAN 24 HOURS, ARE DATE MARKED WITH EXPIRATION DATE OF NO MORE THAN 7 DAYS.

31 HAND SINK NEXT TO THREE COMPARTMENT SINK HAD NO SOAP. SOAP THAT WAS AVAILABLE WAS VERY DILUTED AND ONLY MADE OF WATER. ISSUE WAS CORRECTED ON SITE.

32 OBSERVED FOIL PAPER BEING USED TO LINE BOTTOM OF TABLE, WHERE CLEAN DISHES WERE BEING STORED, AS WELL AS FOAM TO GO PLATES. TWO ROACHES WERE OBSERVED UNDERNEATH THE FOIL WHEN MOVED. OBSERVED UTENSILS SUCH AS SPATULA AND DOUGH CUTTER THAT HAD MELTED PLASTIC AND SPATULA HAD TAPE BEING USED AROUND HANDLE. WALLS AND CEILING SURFACES HAVE PEELING TAPE THAT DOES NOT ALLOW FOR PROPER CLEANING AND NON ABSORBENT REQUIREMENTS. FLOOR TILE IS CRACKED, MISSING PIECES AND ALLOWS FOR BUILDUP AND POOLING OF DEBRIS. ENSURE THAT ALL SURFACES ARE SMOOTH, EASILY CLEANABLE, AND NON ABSORBENT. PLASTIC BEING USED TO COVER VENT ON REFRIGERATOR WAS HEAVILY SOILED. ENSURE TO REMOVE ANY PLASTIC JUST AS REQUESTED FOR FOIL PAPER. ENSURE TO MAINTAIN SURFACES TO BE CLEAN AND FREE OF DEBRIS.

34 OBSERVED LIVE ROACH ACTIVITY COMING FROM UNDER FLOOR TILES IN KITCHEN, LIVE ROACHES GROUPED ALONG NOZZLE OF FIRE EXTINGUISHER, LIVE ROACHES GROUPED ALONG EDGE WHERE CEILING AND WALL MEET, ALL ALONG WARE WASHING SINK AREA. HEAVY LIVE ROACH ACTIVITY WAS PRESENT BEHIND PAPER TOWEL DISPENSER. ENSURE TO BEGIN PROPER PEST CONTROL TREATMENT BY A LICENED PEST CONTROL COMPANY. MAINTAIN RECORD OF THEIR FINDINGS, AS WELL AS THE MOST RECENT PEST CONTROL INVOICE STATEMENT SHOWING TREATMENT CONDUCTED. ENSURE TO CLEAN ALL SURFACES WHERE HEAVY GREASE AND FOOD BUILDUP IS OBSERVED. ANY OPENINGS ALONG WIRING, PLUMBING, SHELVES, WALLS, VENTS, DOORS, ETC THAT ALLOW ENTRANCE FROM EXTERIOR PARTS OF BUILDING.

6 COOKED AND DICED BACON (TCS FOOD BECAUSE HAS FAT CHUNKS) WAS SITTING AT ROOM TEMPERATURE AT 92 DEGREES F. COOKED CHORIZO MEXICAN WAS SITTING AT ROOM TEMPERATURE OF 122 DEGREES F. FOODS THAT ARE HELD OFF TEMPERATURE SHOULD HAVE TIME CONTROL BY KEEPING A LOG OF THE DURATION THAT FOOD IS ALLOWED TO BE HELD OFF TEMPERATURE, WITH DISCARD DATE NOTED. NO LOGS KEPT AT THIS TIME. WHEN EMPLOYEE WAS ASKED THERE WAS NO SPECIFIC TIME CONSTRAINT THAT THEY MADE AWARE

42 ENSURE TO CONDUCT THOROUGH CLEANING OF WALLS, CEILING SURFACES, VENT, FANS, VENT IN WALLS, FIRE EXTINGUISHER, FLOORS, BEHIND EQUIPMENT, ALONG WIRING, OUTLETS, PLUMBING PIPES, ETC TO REMOVE HEAVY GREASE BUILDUP.

45 OBSERVED PERSONAL ITEMS BEING STORED ON SHELVES NEXT TO BAGS OF SUGAR, BOXES OF SINGLE SERVICE ITEMS, ETC. ENSURE THAT ALL PERSONAL ITEMS ARE STORED IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.

43 VENTHOOD AT GRILL WAS NOT TURNED ON, BUT OWNER WAS ABLE TO TURN ON AND STATES IT IS IN WORKING CONDITION. ENSURE TO UTILIZE VENTHOOD SYSTEM PROPERLY TO REFRAIN FROM USING BOX FAN IN CEILING ABOVE THREE COMPARTMENT SINK . VENTILATION IS REQUIRED TO BE PROVIDED WITH GRILL. VENT IN MEN'S RESTROOM IS NOT WORKING AT THIS TIME. ISSUE SHOULD BE CORRECTED.

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 08/31/2023
Score 64

1 Observed refried beans that owner stated were cooked this morning, to read at 47°F. Beans were covered in a bowl in reach in cooler. Ensure that foods are being properly cooled which includes the following procedures: Once food is removed from heat and reaches 135°F, food is allowed a maximum of 2 hours to be cooled from 135°F to 70°F. If needed, an additional 4 hours are allowed at maximum to have food cool from 70°F to 41°F. Food should be stored properly once it has reached 41°F. 3-501.14(B) Cooling -- ingredients from ambient within 4 hours to 41°F.

2 Raw shelled eggs were sitting at room temperature next to grill. No time stamping for time control procedures were visible or being kept at this time. Ensure that raw shelled eggs are being stored under cold holding temperatures, if time control procedures are not going to be used. Container of nopalitos was in reach in cooler and reading 55°F. Nopalitos were stored over night already.

3 Cooked chorizo and cooked bacon chunks were being stored at room temperatures. No time stamping for time control was visible or being kept. Bacon and chorizo were at 103°F and 118°F, respectively. These foods are stored at room temperature next to grill, then scooped out and cooked on grill with egg when preparing tacos. Ensure that foods are either held at hot or cold temperatures and that if time is used as a control measure that proper records are shown as to when time ends and food that remains should be discarded.

6 Observed cooked chorizo, cooked bacon chunks, and raw shelled eggs being stored at room temperature. No records are being kept for time control. Ensure that if establishment chooses to use hot hold, cold hold, or time as a control measure that they keep record and follow proper procedures. At this time, eggs were placed back in refrigerator.

10 Observed clean wares and utensils sitting on heavily soiled drain racks. Racks had dripping grease, heavy grease buildup. Knives were being stored in soiled pooling water. Ensure that all clean wares and utensils are stored on clean surfaces. Frying baskets were observed with heavy soiled grease buildup. Owner stated that some items are not used and some are, but that when an items is used, that it is washed before use. Ensure that all wares, whether used or not, if stored with clean wares, and in establishment, that they be properly cleaned and maintained. Observed wares being washed improperly. At this time, employee was washing with soap, water, and bleach in first compartment and then just rinsing wares. Ensure that all wares are washed (water and soap), rinsed (clean water) and sanitized (bleach and water maintained between 50-100ppm).

18 Observed cooked tortillas and masa being stored in white plastic "t shirt" bags. Ensure that all foods are stored in food grade material items only (i.e. ziploc bags, good grade plastic containers, etc) When asked, owner stated they conduct their own pest control service. Treatment is being done with Ortho Home Defense spray. Labeling does not state that it is for use a retail/food establishment. Ensure that proper pest control services are being conducted by licensed exterminator.

21 Certified Food Manager, with certificate, was not present at time of inspection. Ensure that at least 1 Food Manager is present during all hours of operation and that certificates are posted and made available upon request. Owner stated he had an older copy posted, but it was dated from 1999. Ensure to post most current and valid certificates.

22 Observed three employees/wait staff in establishment. Owner stated two of the employees were in process of obtaining their certifications, and the third employee was a temporary employee. Inspector explained that the third employee has been present the last two routine inspections and that after 60 days it is required that these employees obtain certificates. Ensure that all employees, if not already Food Manager certified, are Food Handler certified and have certificate copies available on site.

27 Observed reach in cooler only able to maintain temperature of 54°F. Owner cleaned vent to remove buildup and dust and by end of visit, (about 2 hours later), cooler was still maintaining temperatures of 55/58°F. Ensure to have unit serviced and that temperatures are able to be maintained and that all foods are held at 41 degrees F and below. As explained of cooling procedures in item #1, ensure to practice the following cooling methods as needed to practice proper cooling temperatures: continuous mixing, divide into shallow pans with smaller portions, ice baths, ice sticks, and ensure to not cover foods prior to reaching proper cold hold temperatures.

28 Observed cooked pork chops, nopalitos removed from original packaging, from yesterday, to not have proper date marking labels. Ensure that all foods removed from packaging or prepared foods, that are stored longer than 24 hours, be properly date marked with expiration date of 7 days, with preparation day counting as day 1. When inspector asked owner when pork chops were cooked, owner stated possibly yesterday.

29 Did not observed a thermometer in reach in cooler. Ensure that all refrigeration units have a working thermometers placed in them, located near front area by doors.

32 Observed baseboards in dining room to be torn/breaking. Ensure that such surfaces are repaired to be smooth, easily, cleanable, and non absorbent. Observed three compartment sink and restroom hand sinks, to be peeling from wall. Ensure to seal sinks to wall to prevent space and gaps between wall and sink surfaces. Ensure that any raw wood (along AC units and under three compartment sink) is properly sealed. Observed rusted and paint chipping off white metal racks in reach in cooler. Ensure that racks and surfaces are smooth, easily cleanable, and non absorbent.

34 Observed small dead roach floating in wash water being used to wash wares and racks. Ensure that waters used for ware washing are monitored and kept sanitary. Observed heavy presence of grease buildup along walls, racks, wares stored on racks, and cooking oil being used for lubrication of reach in cooler sliding doors. Ensure that all grease, dust, and food buildup is cleaned and removed from touch and sight. All surfaces should be cleaned and sanitized routinely to prevent buildup, and to prevent pests from entering and infesting the establishment. Observed window where orders are taken, to be open without a screen. Screen window is present on site, but not properly sealed as well. Ensure that screen that is to be used, is properly sealed with screen, and that it is in use at all times, in between taking and serving orders to customers. Observed cracked openings along walls, between walls and ceiling, between walls and walls. Ensure that any openings along surfaces are sealed to be tight fitting and that no light from exterior is able to be seen through. At time of last routine inspection, a small roach was observed in ware washing area as well. No more than 1 or 2 have been observed. Ensure to seal properly to prevent pests.

35 Owner left dining area with open cup of coffee and proceeded to sit cup on cutting board area next to hot holding foods, while speaking to inspector. Ensure that all drinking and eating is conducted in a designated area away from food and food contact surfaces.

37 Large plastic containers where maseca and other ingredients are stored, were sitting on floor under table where tortillas are made. Ensure that all products are stored 6 inches or more off floor.

39 Spoons that are used in between preparation of lemonades were being stored in cups with standing water. Ensure that utensils are stored either on a clean, dry, and sanitized surface, or if need to be in water that they be stored under running water or in water that is held at 135 degrees F and above. Observed ice scoop handle being stored on ice. Ensure that handle is stored out of ice and that handle has no contact with ice, to prevent contamination.

42 Ensure to thoroughly clean walls, vents, ceiling tiles, fire extinguisher, paper towel dispenser, exterior or equipment, etc to remove heavy buildup of grease along surfaces.

45 Observed personal drinks and items being stored on preparation tables, and storage areas next to items used for customer service. Ensure that all personal items are stored in an assigned designated area, by establishment. Employee Area should be in an area away from food and food contact surfaces.

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 05/24/2023
Score 72

6 Chorizo was sitting at room temperature since 6 am. Food had passed the 4 hour time frame for being held off temperature. Ensure that food that is held off temperature is time stamped and monitored for time/temperature control of not more than 4 hours. Food should be discarded at the 4 hour mark, if not used.

2 Chorizo that is cooked and being held to reheat when ordered, was not at cold hold temperature. Ensure that all foods are held hot or cold. If cold holding, foods should be held at 41 degrees F.

10 Thorough cleaning of food containers to remove buildup, along with racks on shelves, and rack next to grill that has heavy grease buildup. Ensure that all containers are cleaned and have buildup removed.

14 Observed employee drop a pair of gloves, pick them up, then proceed to handle cooked tortillas with bare hands. Ensure that each time a task is changed, hand washing is performed with hot water, soap and dried with paper towels.

15 Observed bare hand contact when handling ready to eat tortillas. It was stated that gloves are not worn, but proper documentation has not been writte, approved, and documented. Please ensure to complete the Bare hand documentation form, and that all employees follow proper procedures on document.

18 Bleach water solution was high in concentration, and corrected on site. Ensure that concentration for bleach and water, are maintained at 50-100ppm.

21 A certified food manager was not present at time of inspection. Ensure that at least one food manager is present, with certificate on site. Food Manager certificates should be posted in public view.

22 No Food handler certificates were presented. Stated employees did not have certifications. Ensure that all employees who do not have Food Manager certificates, have Food Handler certificates.

27 Cooked pork chops made in morning, were stored in containers in reach in cooler. Pork chops read at 67 degrees F. Ensure to follow proper cooling methods to ensure proper cooling temperatures are maintained. Ensure that foods are stored and put away when at 41 degrees F and below.

29 Test strips for bleach water being used for sanitizer, should be provided. Ensure that concentration is maintained between 50-100ppm.

34 Observed one small live roach in ware washing sink. Most recent pest control invoice was not provided. Ensure that any issues are rectified through proper pest control services.

42 Thorough cleaning but not limited, to the following areas: walls, vents, metal racks, shelves, exterior and interior of equipment, around grill, fans, walls and floors.

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 12/13/2022
Score 94

31 Hand sink leak at cold water is under repair with proper parts at this time. Ensure leak and faucets are repaired to ensure hot and cold water are readily available.

20 Leak present at three compartment sink drain pipe. Ensure that repairs are made to correct leaks.

42 Thorough cleaning of grease and debris buildup along vents. walls, ceiling, etc to remove buildup

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 08/15/2022
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 CLEAN THE FOLLOWING: RACKS ABOVE THE 3 COMPARTMENT SINK. RACKS WHERE DISHES ARE STORED BY STOVE. INSIDE OF THE REFRIGERATOR AROUND THE GASKETS. WALLS AND CEILINGS OBSERVED.

45 6-501.11 Repairing. The physical facilities shall be maintained in good repair. PLEASE REPAIR THE WALLS/CEILING AREAS WHERE THERE IS GAPS/HOLES.

39 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. PLEASE INVERT PLATES. §228.113.(2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. [39]

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.

35 2-402.11 Hair Restraints effective. PLEASE WEAR A HAIR NET OR HAT WHEN IN KITCHEN.

34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. PLEASE REMOVE DEAD PESTS OBSERVED.

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 04/25/2022
Score 92

34 6-202.16 Exterior walls and roofs, protective barrier. PLEASE ENSURE THAT ROOF ON OUTSIDE OF BUILDING IS REPAIRED AS BOTTOM OF ROOF CEILING HAS BROKEN AREA THAT CAN CONTRIBUTE TO ENTRANCE OF PESTS.

34 6-501.111(B) Controlling pests. Check premises. OBSERVED 3 ROACHES AT HAND SINK AREA NEAR 3 COMPARTMENT SINK. PLEASE TREAT ESTABLISHMENT WITH PEST CONTROL AS OFTEN AS NECESSARY.

39 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. OBSERVED PLATES AND BOWLS THAT WERE UPRIGHT IN STORED POSITION ON RACK. PLEASE ENSURE THESE ARE COVERED OR INVERTED TO PREVENT ANY CONTAMINATION.

42 4-202.18 Ventilation hood systems, filters. OBSERVED HEAVY GREASE BUILD UP ON VENTAHOOD. THIS NEEDS TO BE CLEANED.

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 CLEAN THE BOTTOM OF THE GRILL AND TOP PORTION AS WELL. THESE HAD GREASE BUILD UP.

31 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. HAND SINK HAD EXTREMELY HOT WATER BUT NO COLD WATER WAS OPEN AT TIME OF INSPECTION. OWNER OPENED THE VALVE FROM BOTTOM. STATED IT IS CLOSED DUE TO AN INCIDENT WITH PIPE THAT NEEDS TO BE FIXED. COLD WATER MUST ALWAYS BE PROVIDED AS WELL TO PROVIDE A PROPER WATER TEMPERATURE FOR HAND WASHING.

46 5-205.15(B) A plumbing system shall be maintained in good repair. PLEASE FIX THE PIPE UNDER HAND SINK AS IT WAS LEAKING.

21 2-101.11(A) Except as specified in (B), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation. AT TIME OF INSPECTION A CERTIFIED FOOD MANAGER WAS NOT OBSERVED. OWNER STATED HIS WIFE HAS THE CERTIFICATION BUT WAS NOT PRESENT. PLEASE ENSURE ONE OF THE EMPLOYEES IS CERTIFIED WITH THE FOOD MANAGERS CERTIFICATION AT ALL TIMES.

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 01/26/2022
Score 85

14 2-301.14 When to wash. *** DID NOT OBSERVED EMPLOYEE WASHING HANDS PRIOR TO USING GLOVES.

15 3-301.11(B) Bare hands contact with ready-to-eat foods. **** OBSERVED: COOK USING BARE HAND CONTACT WITH READY TO EAT FOODS WHILE OPEN FOOD HANDLING. *** EXPLAINED TO COOK THAT A PROTECTIVE BARRIER MUST BE USED WHEN HANDLING FOODS READY TO EAT. EMPLOYEE USED GLOVES AND DID NOT WASH HANDS. BUT TOOK GLOVES OFF AND CONTINUED WITH BARE HAND CONTACT.

21 2-101.11(A) Except as specified in (B), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation. *** OBSERVED: NO CERTIFIED FOOD PROGRAM MANAGER PRESENT DURING OPEN FOOD HANDLING AND HOURS OF OPERATION. **** EMPLOYEE STATED THAT OWNER HAS CERTIFICATION BUT IS NOT PRESENT. ***** EXPLAINED THAT SOMEONE NEEDS TO BE PRESENT DURING OPERATIONAL HOURS AND WHILE CONDUCTING OPEN FOOD HANDLING. IF OWNER IS NOT PRESENT ANOTHER INDIVIDUAL MUST OBTAIN CERTIFICATION AND REGISTER WITH METRO HEALTH.

23 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. *** OBSERVED: HOT WATER WAS READING @ 74F. WATER HEATER WAS NOT WORKING OWNER IS AWARE.

29 4-302.14 Sanitizing solutions, testing devices. EMPLOYEE STATED THAT THEY DID NOT HAVE ANY SANITIZING TESTING DEVICES TO VERIFYING SANITIZING SOLUTION FOR THREE COMPARTMENT SINK. **** MUST OBTAIN SANITIZING TESTING DEVICES.

31 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. 6-301.11 Hand washing cleanser, availability. *** OBSERVED DUE TO NO HOT WATER, WATER WAS AT 74F. NO CLEANSER WAS PRODUCED ON HAND SINK. **** HAND SINK MUST HAVE BOTH WATER REACHING AT LEAST 100F AND CLEANSER FOR PROPER HAND WASHING.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. *** OBSERVED: FOOD NOT COVERED WHILE STORED IN REFRIGERATION UNIT AND BAG OF FLOUR NEEDS TO BE IN CONTAINER OR COVERED OR PROTECTED.

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 07/27/2021
Score 93

10 * 228.113(1) Food-contact surfaces clean to sight and touch. PLEASE CLEAN INSIDE OF MICROWAVE WHERE FOOD RESIDUE OBSERVED.

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. ENSURE POTS ARE NOT PLACED IN HAND WASHING SINK.

39 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted.

42 228.104(i) Ventilation hood systems, filters. PLEASE CLEAN THE VENTAHOOD AS GREASE BUILD UP OBSERVED.

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 01/26/2021
Score 91

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below.) PLEASE DO NOT LEAVE EGGS OUT IN THE OPEN WITHOUT TEMPERATURE CONTROL TO KEEP THEM 45 F OR BELOW. CAN KEEP ONE CASE OF EGGS ONLY AS USED AND DISCONTINUED USE AFTER 4 HRS.

31 * 228.175(b) Hand washing cleanser, availability. SOAP MUST BE MADE AVAILABLE AT HAND SINK.

31 * 228.175(c) Hand drying provision.. PAPER TOWELS NEED TO BE AT HAND SINK.

34 228.186(k)(2) Controlling pests. Check premises. OBSERVED LARGE ROACH PLEASE HAVE PEST CONTROL OUT AT LEAST ONCE A MONTH IF NOT MORE.

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. PLEASE CLEAN FANS TO AVOID CONTAMINATION OF FOOD.

39 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. PLEASE COVER OR INVERT ALL UTENSILS AND PLATES.

42 228.104(i) Ventilation hood systems, filters. PLEASE CLEAN FILTERS AS GREASE WAS OBSERVED.

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 09/28/2020
Score 91

10 Observed debris build up on shelves in refrigerator. * 228.113(1) Food-contact surfaces clean to sight and touch.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.Ensure all ready to eat food stored longer than 24 hours, is marked with a use by date. Use by date not to exceed 6 days.

13 * 228.36 EXCLUSION/RESTRICTION.

44 Dumpster is overflowing. 228.152(n)(1)(B) Covering receptacles after filled. 228.152(p) Maintaining refuse areas and enclosures. 228.152(f)(2) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.

2820 NOGALITOS ST
San Antonio , TX 78225

Date: 01/13/2020
Score 89

10 Observed debris build up on shelves in refrigerator. * 228.113(1) Food-contact surfaces clean to sight and touch.

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.Ensure all ready to eat food stored longer than 24 hours, is marked with a use by date. Use by date not to exceed 6 days.

42 228.101(i) 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. 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.

32 Observed white detergent bucket used to store raw pork meat. Ensure only food grade material is used for food preparation. * 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.