EL POTOSINO MEXICAN RESTAURANT #2

7243 SAN PEDRO AV, TX 78216 · facility #4320291

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Inspections

Source: BoozeReports.com provides Texas bar, restaurant, and alcohol-permit intelligence — including mixed beverage sales, license details, compliance signals, violations, ownership, and estimated business value. This page covers EL POTOSINO MEXICAN RESTAURANT #2 health-inspection history: EL POTOSINO MEXICAN RESTAURANT #2 at 7243 SAN PEDRO AV, San Antonio — full Texas health-inspection score history with dates, inspection types, and trend. Sourced from local health-department records and refreshed weekly.

Score history

Inspection date	Score	Inspection type
Oct 02, 2026	88 B	District B, Sector 11 · 9 findings
Observations and corrective actions 9 Observed bowl stored inside food. Ensure food only contacts clean surfaces of equipment, linen, single service articles. 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles. 3-304.11 28 Observed stored food without use by date. Ensure food is labeled with use by date (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. 3-501.17(A) 29 Observed cold hold unit missing thermometer. Ensure cold hold units have thermometer. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 4-204.112(A) 29 Observed test strips expired. Ensure test strips are not expired. 4-302.14 Sanitizing solutions, testing devices. 4-302.14 31 Observed items stored in back hand sink. Ensure hand sink is used for handwashing only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 5-205.11 34 Observed dead pest. Ensure to remove dead pests. Observed live pest. Ensure licensed approved pest control measures are followed. Manager stated pest control visited yesterday. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. 6-501.111(B) Controlling pests. Check premises. 6-501.111(B), 6-501.112 37 Observed container of food stored on floor of walk-in fridge. Ensure food is stored 6 inches off floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-305.11(A)(3) 37 Observed food stored without cover. Ensure stored food is covered. 5-303.12 Protective cover or device. 5-303.12 39 Observed Styrofoam cup stored inside ice in ice machine. Observed ice scoop stored with handle touching ice. Ensure scoops have handles and are stored with their handles above the top of the food and the container. 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container. 3-304.12(A) Inspector remarks - Ensure food handler certifications are renewed. - Establishment has renewed food permit. Ensure new current valid food permit is posted. Inspector: Victoria Tellez · Corrected on site: 7 · Repeat violations: 5
Dec 02, 2025	85 B	District B, Sector 11 · 9 findings
Observations and corrective actions 9 Observed raw beef stored on top of raw fish. Ensure raw beef is stored below raw fish. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(1) 18 Observed several unlabeled chemical spray bottles. Ensure chemicals are labeled. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-102.11 29 Observed cold hold unit missing thermometer. Ensure cold hold units have thermometer. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 4-204.112(A) 31 Observed back hand sink out of paper towels. Ensure hand sinks have paper towels. 6-301.12 Hand drying provision.. 6-301.12 32 Observed tortillas stored in terry towels. Ensure food contact surfaces are constructed/designed 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. 4-101.11 32 Observed dish machine not draining properly. Ensure equipment is in good repair. Manager says they will have company service machine. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Correct By: 12/12/2025 · Correct by 12/12/2025 37 Observed food stored without cover. Ensure food is covered. 5-303.12 Protective cover or device. 5-303.12 39 Observed ice scoop stored with handle touching ice. Observed bowl stored inside beans. Ensure scoops have handles and are stored with their handles above the top of the food and the container. 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container. 3-304.12(A) 42 Establishment is in need of general deep cleaning. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 03/02/2026 4-601.11(C) · Correct by 03/02/2026 Inspector remarks Provided establishment with Food Permit Application flyer. Inspector: Victoria Tellez · Corrected on site: 6 · Repeat violations: 0
Apr 16, 2025	85 B	District B, Sector 11 · 13 findings
Observations and corrective actions 9 Observed lettuce stored directly on fridge shelf. Ensure food only contacts clean surfaces of equipment, linen, single service articles. 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles. 3-304.11 9 Observed raw beef stored next to lettuce. Ensure raw beef is stored below lettuce. Provided establishment with Food Storage Chart. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(1) 29 Observed cold hold unit missing thermometer. Ensure all cold hold units have thermometers. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 4-204.112(A) 31 Observed items stored in back hand sink. Ensure hand sink is used for handwashing only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 5-205.11 32 Observed cold hold unit door with duct tape. Ensure equipment is in good repair. Manager stated fridge door will be repaired today. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Correct By: 04/26/2025 · Correct by 04/26/2025 32 Observed tortillas stored directly on towels. Ensure food contact surfaces are designed / constructed 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. 4-101.11 36 Observed wiping cloths stored on counter. Ensure wiping cloths are stored in sanitizing solution between uses. 3-304.14(B)(1) Cloths in-use for wiping between uses stored. 3-304.14(B)(1) 37 Observed container of sugar stored on the floor. Ensure food is stored 6 inches off floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-305.11(A)(3) 37 Observed food stored without cover. Ensure stored food is covered. 5-303.12 Protective cover or device. 5-303.12 38 Observed beef thawing at room temperature. Ensure to thaw under warm running water or use approved thawing methods. 3-501.13(B) Thawing. under running water criteria. 3-501.13(A) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.13(A), 3-501.13(B) 39 Observed ice scoop handle stored touching ice. Ensure scoop handles are stored with their handles above the top of the food and the container. 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container. 3-304.12(A) 42 Establishment is in need of general deep cleaning. Ensure non food contact surfaces and food contact surfaces are cleaned 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. Correct By: 07/15/2025 4-601.11(C) · Correct by 07/15/2025 45 Observed employee drink stored next to food for customers. Ensure employee items are stored in labeled employee item location away from food for customers. 6-403.11(A) Areas for employees--location. 6-403.11(A) Inspector: Victoria Tellez · Corrected on site: 8 · Repeat violations: 8
Oct 11, 2024	81	District B, Sector 11 · 14 findings
Observations and corrective actions 9 Observed raw beef stored next to salsa. Ensure raw beef is stored below salsa. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(1) 9 Observed celery stored directly on dirty fridge rack. Ensure food only contacts clean surfaces of equipment, linen, single service articles. 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles. 3-304.11 18 Observed dish machine not dispensing sanitizer (bleach/water) at proper range. Ensure sanitizing solution is 50-100 ppm. 4-501.114(F)(2) Chemical sanitizer generated onsite, chemical criteria. 4-501.114(F)(2) 18 Observed unlabeled chemical spray bottle. Ensure chemicals are labeled. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-102.11 28 Observed food missing use by dates. Ensure food is labeled with use by date (max 6 days out). 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 29 Observed cold hold unit missing thermometer. Ensure cold hold units have thermometer. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 4-204.112(A) 31 Observed scrubber stored in hand sink. Ensure hand sink is used for handwashing only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 5-205.11 32 Observed tortillas stored on towels. Ensure food contact surfaces are designed/constructed 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. 4-101.11 36 Observed wiping cloths stored in sani bucket with no sanitizing solution. Ensure wiping cloths are stored fully submerged in sanitizing solution. 3-304.14(B)(1) Cloths in-use for wiping between uses stored. 3-304.14(B)(1) 37 Observed food stored on floor on walk in. Ensure food is stored 6 inches off floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-305.11(A)(3) 37 Observed food stored without cover. Ensure stored food is covered. 5-303.12 Protective cover or device. 5-303.12 39 Observed scoop handle stored in ice. Ensure scoops are stored as per; 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container. 3-304.12(A) 40 Observed single use styrofoam cup stored floating in sauce. Ensure single use items are not reused and stored as per; 4-502.13(A) Single-service and single-use articles may not be reused. 4-903.11(C) Single-service/ single-use articles kept in the original protective package or other means of protection. 4-502.13(A), 4-903.11(C) 42 Observed large amount of food debris on floor of walk in fridge. Ensure to clean walk in fridge floor 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. 4-601.11(C) Inspector: Victoria Tellez · Corrected on site: 11 · Repeat violations: 5
Sep 10, 2024	80 B	District B, Sector 11 · 11 findings
Observations and corrective actions 9 Observed raw chicken stored on top of raw pork. Ensure food is protected from cross contamination by separating, storage, preparation, holding, and display. Raw chicken is to be stored at the lowest shelf. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(1) 10 Observed soiled interior of ice machine. Ensure all food contact surfaces are maintained clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 19 Observed no air gap between the drain and pipes behind the ice machine and behind the cold hold unit located in the main cook line. Ensure there is at least a 1 inch air gap between the drains and pipes to act as backflow prevention. 5-202.13 Backflow prevention, air gap. 5-202.13 20 The drain located behind the cold hold unit in the main cook line was full of food debris which made it hard to properly drain water after using the hand washing sink. Ensure the drains are clean and able to properly drain waste water. 5-403.11(B) Capacity and drainage. 5-403.11(B) 22 Observed employees with expired food handler certifications. Ensure all employees have a valid food handler certification. Ensure there are copies of the certifications on site. Inspector will check proof of food handler certifications during next routine inspection. 228.31(d) Food Handler Training criteria. Correct By: 09/20/2024 · Correct by 09/20/2024 31 Observed items stored in hand washing sink. Ensure all hand washing sinks are always accessible and used for hand washing only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 5-205.11 32 Observed a few broken/melted utensils. Ensure all utensils and equipment are free of chips, cracks, breaks, and other physical imperfections. Discard/repair all damaged utensils and equipment. * 4-201.11 Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 4-201.11 37 Observed uncovered food in the walk in cooler. Ensure food is protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) 37 Observed food being stored on the floor of the back walk in cooler. Ensure all food is stored at least 6 inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-305.11(A)(3) 39 Observed cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized. Inspector will check if corrected during next routine inspection. 4-501.12 Cutting surfaces.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. Correct By: 12/09/2024 4-501.12 · Correct by 12/09/2024 39 Observed food scoop handle submerged under flour in bulk food container. Ensure to store the food scoop in a way where the handle is above the food line to prevent cross contamination. 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. 3-304.12(B) Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For permit billing questions or issues with a permit invoice, please call (210) 207-8667 or email: F&[email protected] For any questions regarding this inspection report feel free to contact the city call center at 311. Failure to comply with City of San Antonio code ordinances, FDA code, and Texas Food Establishment Rules (TFER) may be subject to a reinspection fee, a notice of violation, citation, and/or closure. ENSURE ALL FOOD IS PROPERLY DATED. PREP DAY IS DAY 1 OF THE 7 DAY SHELF LIFE. (FOR EXAMPLE IF FOOD WAS PREPPED ON 09-10-24, THE EXPIRATION DATE WOULD BE 09-16-24) ENSURE ALL OPENED MILK CARTONS ARE LABELED WITH THE DATE IT WAS OPENED. ENSURE THE VENT HOOD FILTERS ARE CLEAN, REPAIRED, AND MAINTAINED. Inspector: Vanessa Alvarado · Corrected on site: 8 · Repeat violations: 0
May 07, 2024	83 B	District B, Sector 11 · 14 findings
Observations and corrective actions 9 Observed raw chicken stored on top of raw fish. Ensure food is protected from cross contamination by separating, storage, preparation, holding, and display. Raw chicken is to be stored at the lowest shelf. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(1) 10 Observed soiled interior of ice machine. Ensure all food contact surfaces are maintained clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 05/10/2024 4-601.11(A) · Correct by 05/10/2024 10 Observed cleaned utensils with left over food debris on it and stored in a way where it was touching a dirty/soiled wall. Ensure food-contact surfaces are cleaned any time when contamination may occur.4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur. 4-602.11(A)(5) 19 Observed a leak coming from the pipes under the hand washing sink near the main cook line. Ensure the plumbing system is maintained in good condition according to the plumbing code. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 05/10/2024 5-205.15(A) · Correct by 05/10/2024 22 Observed employees with expired food handler certifications. Ensure all employees have a valid food handler certification. Ensure there are copies of the certifications on site. 228.31(d) Food Handler Training criteria. Correct By: 05/17/2024 · Correct by 05/17/2024 34 Observed a few dead pests throughout establishment. Ensure all dead or alive pests are removed from the establishment by any approved means. 6-501.111(B) Controlling pests. Check premises. 6-501.111(B) 37 Observed uncovered food in the walk in cooler. Ensure food is protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) 39 Observed cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized. 4-501.12 Cutting surfaces.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. Correct By: 08/05/2024 4-501.12 · Correct by 08/05/2024 39 Observed cleaned utensils stored in a way where it was touching a dirty/soiled wall. Ensure all clean utensils are stored in a clean, dry location. 4-903.11(A)(1) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location. 4-903.11(A)(1) 39 Observed ice scoop handle submerged under ice in ice machine. Ensure to store the ice scoop in a way where the handle is above the food line to prevent cross contamination. 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. 3-304.12(B) 41 Observed unlabeled bulk food containers. Ensure all bulk food containers are labeled with the common food name. 3-302.12 Food storage containers, identified with common name of food.. Correct By: 08/05/2024 3-302.12 · Correct by 08/05/2024 42 Observed an accumulation of grime and food debris on the cooler near the ware washing machine area. Ensure all non-food contact surfaces of equipment are clean and maintained. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 08/05/2024 4-601.11(C) · Correct by 08/05/2024 42 Observed an accumulation of grime and food debris on equipment in the establishment. Ensure there is a deep cleaning of all equipment and non-food contact surfaces of equipment. Ensure they are clean and maintained. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 08/05/2024 4-601.11(C) · Correct by 08/05/2024 45 Ensure there is a general deep cleaning of the walls, ceilings, and floors of the establishment. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 08/05/2024 6-501.12 · Correct by 08/05/2024 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For permit billing questions or issues with a permit invoice, please call (210) 207-8667 or email: F&[email protected] For any questions regarding this inspection report feel free to contact the city call center at 311. Failure to comply with City of San Antonio code ordinances, FDA code, and Texas Food Establishment Rules (TFER) may be subject to a reinspection fee, a notice of violation, citation, and/or closure. Inspector: Vanessa Alvarado · Corrected on site: 5 · Repeat violations: 7
Jan 05, 2024	82	District B, Sector 11 · 12 findings
Observations and corrective actions 10 Observed an employee improperly wash an in-use knife with soap and water without sanitizing. 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. 4-703.11(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. Correct By: 01/08/2024 4-703.11(C)(2) · Correct by 01/08/2024 18 Observed unlabeled in-use spray bottles. Ensure all in-use spray bottles are labeled with the common chemical name. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Correct By: 01/08/2024 7-102.11 · Correct by 01/08/2024 19 Observed a leak coming from the pipes under the hand washing sink near the main cook line. Ensure the plumbing system is maintained in good condition according to the plumbing code. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 01/08/2024 5-205.15(A) · Correct by 01/08/2024 31 Observed an employee wash an in-use knife with soap and water at the hand washing sink. Ensure hand washing sinks are used for hand washing only and nothing else. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Correct By: 01/15/2024 5-205.11 · Correct by 01/15/2024 37 Observed uncovered food in the walk in cooler. Ensure food is protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Correct By: 04/04/2024 3-302.11(A)(4) · Correct by 04/04/2024 38 Observed food being thawed out at room temperature. Ensure food is properly thawed in the walk in cooler, under running old water, in the microwave, or by boiling. 501.13(B) Thawing. under running water criteria. 3-501.13(C)(2) TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. 3-501.13(A) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. Correct By: 04/04/2024 3-501.13(A), 3-501.13(C)(2) · Correct by 04/04/2024 39 Observed cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized. 4-501.12 Cutting surfaces.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. Correct By: 04/04/2024 4-501.12 · Correct by 04/04/2024 39 Observed an employee improperly dry a knife that was washed at the hand washing sink. Ensure that all clean utensils are stored in a position that allows for air drying. 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying. Correct By: 04/04/2024 4-903.11(B)(1) · Correct by 04/04/2024 41 Observed unlabeled bulk seasoning containers. Ensure all bulk food items are labeled with the common food name. 3-302.12 Food storage containers, identified with common name of food.. Correct By: 04/04/2024 3-302.12 · Correct by 04/04/2024 42 Observed an accumulation of food residue under and in between equipment. Ensure all equipment is properly detailed and cleaned to prevent residue build up. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 04/04/2024 4-601.11(C) · Correct by 04/04/2024 45 Ensure there is a general deep cleaning of the walls, ceilings, and floors of the establishment. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 04/04/2024 6-501.12 · Correct by 04/04/2024 46 Observed a foul odor coming from the drain in the women's restroom. Ensure the plumbing is maintained in good condition according to the plumbing code. 5-205.15(B) A plumbing system shall be maintained in good repair. Correct By: 04/04/2024 5-205.15(B) · Correct by 04/04/2024 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. Failure to comply with city code ordinances, FDA code, and Texas Food Establishment Rules (TFER) may be subject to a reinspection fee, a notice of violation, citation, and/or closure. Inspector: Vanessa Alvarado · Corrected on site: 0 · Repeat violations: 0
Aug 10, 2023	78 C	District B, Sector 11 · 18 findings
Observations and corrective actions 1 Observed a container of rice, that was made the night before, have an internal temperature of 59 F. Ensure that food is properly cooled down to 41 F to prevent bacteria growth. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Correct By: 08/13/2023 3-501.14(A)(2) · Correct by 08/13/2023 9 Observed raw chicken stored above raw seafood and raw beef. Ensure all raw meats are stored properly in equipment to prevent cross contamination. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(2) 9 Observed cut pineapple stored on top of raw oysters. Ensure all raw foods are separated from RTE foods to prevent cross contamination. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(1) 15 Observed cook touch RTE foods with 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. 3-301.11(B) Bare hands contact with ready-to-eat foods. Correct By: 08/13/2023 3-301.11(B) · Correct by 08/13/2023 19 Observed a leak by the walk in freezer that is creating stagnant water and a foul odor. Ensure the plumbing system is maintained in good repair and up to plumbing code compliance. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 08/13/2023 5-205.15(A) · Correct by 08/13/2023 19 Observed draining pipes touching the flood level rim of the drains at the hand washing sink and ice machine near the front bar area. Ensure there is at least a 1 inch air gap between the flood level rim of the drain and the pipe. 5-202.13 Backflow prevention, air gap. Correct By: 08/13/2023 5-202.13 · Correct by 08/13/2023 33 The main warewashing machine was in-use upon arrival and was not dispensing sanitizer properly. Use chlorine test strips daily to verify correct sanitizer levels prior to using warewashing machines. (Chlorine: 50-100ppm) 4-204.117(A) Ware washing machines, automatic dispensing of detergents and sanitizers. A ware washing machine that is installed after adoption of these rules by the regulatory authority, shall be equipped to automatically dispense detergents and sanitizers. 4-204.117(A) 34 Observed a broken weather strip on the back exit door. Ensure all doors are tight fitting to prevent pest entry. 6-202.15(D) Windows or doors protected against the entry criteria. Correct By: 11/08/2023 6-202.15(D) · Correct by 11/08/2023 36 Observed sanitizer buckets stored on the floor. Ensure all sanitizer buckets are stored off the floor to prevent contamination. 3-304.14(E) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination. 3-304.14(E) 37 Observed uncovered food in the walk in cooler. Ensure food is protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) 37 Observed food being stored on the floor of the walk in freezer. Ensure food is stored at least 6 inches above the floor to prevent contamination. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-305.11(A)(3) 39 Observed cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized. 4-501.12 Cutting surfaces.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. Correct By: 11/08/2023 4-501.12 · Correct by 11/08/2023 39 Observed kitchen utensils with left over food debris in the clean dish air dry rack. Ensure all surfaces from the utensils are clean to sight and touch before putting on the clean dish rack to air dry. 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. Correct By: 11/08/2023 · Correct by 11/08/2023 39 Observed in-use knives stored on a dirty magnetic strip. Ensure utensils are stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food- contact surface of the food preparation table or cooking equipment are cleaned and sanitized 228.68(b)(3) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food- contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §228.114 and §228.117 of this title. Correct By: 11/08/2023 · Correct by 11/08/2023 40 Observed wal-mart grocery bag bein used as a lining for barbacoa on a hot hold unit. Ensure single use items are not being re-used. Ensure to use food-grade items that are able to withstand the high temperatures of a hot hold unit. 4-502.13(A) Single-service and single-use articles may not be reused. 4-502.13(A) 41 Observed unlabeled bulk food containers. Ensure all bulk food items are labeled with the common food name. 3-302.12 Food storage containers, identified with common name of food.. Correct By: 11/08/2023 3-302.12 · Correct by 11/08/2023 42 Observed an accumulation of food and debris from all of the reach in coolers at the prep line. 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. Correct By: 11/08/2023 4-601.11(C) · Correct by 11/08/2023 45 Ensure there is a general deep cleaning of the walls, ceilings, and floors of the establishment. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 11/08/2023 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE EL POTOSINO MEXICAN RESTAURANT #2 78 Physical Address: 7243 SAN PEDRO AV City/State: San Antonio / TX Placard Issued: Yes License/Permit # 7037 Letter Grade Issued: C 6-501.12 · Correct by 11/08/2023 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. A re-inspection will be conducted on 8/21/2023 and a fee of $103 will be charged to the account. The following items will be checked on the re-inspection: 1. Ensure there is a general deep cleaning of the (walls, floors, ceiling tiles, and equipment) establishment. 2. Ensure food is properly cooled down to 41 F. 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. Ensure the leak by the walk in freezer is fixed and the drains are all cleaned and sanitized. 4. Ensure there are air gaps between all draining pipes and floor level drains. 6. Ensure ware washing machine is properly dispensing chlorine sanitizer between 50 PPM - 100 PPM. 7. Ensure bare hand contact is limited. Failure to comply with city code ordinances, FDA code, and Texas Food Establishment Rules (TFER) may be subject to a reinspection fee, a notice of violation, citation, and/or closure. Inspector: Vanessa Alvarado · Corrected on site: 5 · Repeat violations: 6
Apr 13, 2023	79 C	District B, Sector 11 · 15 findings
Observations and corrective actions 9 Observed container of raw beef stored above containers holding cut veggies. Ensure raw meats are properly stored to prevent contamination.3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Correct By: 04/16/2023 3-302.11(A)(1) · Correct by 04/16/2023 10 Observed soiled interior of ice machine. Ensure all food contact surfaces are clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 04/16/2023 4-601.11(A) · Correct by 04/16/2023 14 Observed cook crack a raw egg then handle ready to eat foods without changing gloves. Ensure to switch gloves when switching tasks, especially when switching from handling raw food to ready to eat foods. 3-304.15(A) Gloves single use. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Correct By: 04/16/2023 3-304.15(A) · Correct by 04/16/2023 18 Observed employee medication/vitamins stored near equipment and above a reach in freezer. Ensure all employee items are store in a designated area away from the food/prep area. 7-207.11(A) Employee Medication. Correct By: 04/16/2023 7-207.11(A) · Correct by 04/16/2023 19 Observed draining pipes touching the flood level rim of the drains. Ensure there is at least a 1 inch air gap between the flood level rim of the drain and the pipe. 5-202.13 Backflow prevention, air gap. Correct By: 04/16/2023 5-202.13 · Correct by 04/16/2023 28 Observed improper labeling of rte/tcs foods that are prepared on site. Ensure to properly label food with its' correct common food name. Ensure the expiration dates are correct. The day food is prepped is counted as day 1 of the 7 da shelf life. For example if food is prepped on 4/13/23 then it expires on 4/19/23. 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 04/23/2023 3-501.17(A) · Correct by 04/23/2023 37 Observed uncovered food in the walk in cooler. Ensure food is protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Correct By: 07/12/2023 3-302.11(A)(4) · Correct by 07/12/2023 37 Observed food being stored on the floor of the walk in cooler and freezer. Ensure food is stored at least 6 inches above the floor to prevent contamination. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Correct By: 07/12/2023 3-305.11(A)(3) · Correct by 07/12/2023 39 Observed kitchen utensils with left over food debris in the clean dish air dry rack. Ensure all surfaces from the utensils are clean to sight and touch before putting on the clean dish rack to air dry. 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. Correct By: 07/12/2023 · Correct by 07/12/2023 39 Observed cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized. 4-501.12 Cutting surfaces.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. Correct By: 07/12/2023 4-501.12 · Correct by 07/12/2023 39 Observed broken gaskets and door knob on the door to the walk in freezer. Ensure all equipment is maintained in good repair. 4-501.11 Good repair and proper adjustment.. Correct By: 07/12/2023 4-501.11 · Correct by 07/12/2023 39 Observed ice scoop handle touching ice. Ensure all handles of utensils are stored above the food line. 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. Correct By: 07/12/2023 3-304.12(B) · Correct by 07/12/2023 39 Observed in-use knives stored on a dirty part of the cold hold unit prep line. Ensure utensils are stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food- contact surface of the food preparation table or cooking equipment are cleaned and sanitized 228.68(b)(3) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food- contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §228.114 and §228.117 of this title. Correct By: 07/12/2023 · Correct by 07/12/2023 42 Observed an accumulation of food and debris from all of the reach in coolers at the prep line. 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. Correct By: 07/12/2023 4-601.11(C) · Correct by 07/12/2023 45 Ensure there is a general deep cleaning of the walls, ceilings, and floors of the establishment. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 07/12/2023 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE EL POTOSINO MEXICAN RESTAURANT #2 79 Physical Address: 7243 SAN PEDRO AV City/State: San Antonio / TX Placard Issued: Yes License/Permit # 7037 Letter Grade Issued: C 6-501.12 · Correct by 07/12/2023 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training For any questions regarding this inspection report feel free to contact the city call center at 311. Ensure stagnant water is squeegeed down the drains. Ensure drains are maintained clean and unclogged. Inspector: Vanessa Alvarado · Corrected on site: 0 · Repeat violations: 0

Score grading: 90+ excellent, 80–89 needs improvement, under 80 failing. Inspection types include routine, re-inspection (a re-visit after a low score), and pre-opening inspections. Inspectors check temperature controls, hand-washing, surface sanitation, employee health, food protection from contamination, and proper handling of leftovers. A low score will typically trigger a re-inspection within 10–30 days.