- 229.163 (g) Wash before RTE. 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employee observed not using proper hand washing procedure before they handle ready to eat foods. Observed food handlers follow proper handwashing procedure and donn gloves to handle ready to eat foods.
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03/15/2016 | 96 |
- 229.164 (t) (2) - Unapproved source. Using potato whitener on ready to eat foods such as guacamole. This substance is not to be used on ready to eat foods, not used in meats; in food recognized as a source of vitamin B1; on fruits or vegetables intended to be served raw to consumers or sold raw to consumers, or to be presented to the consumer as fresh.
- Food handlers not using additional utensils when handling ready to eat foods such as tortillas, cut vegetables for garnish. Use gloves, deli tissue, tongs or alternative when handling ready to eat foods.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (d) (1) (B)free of breaks, cracks. Food storage containers observed to be cracked or not in good repair. All food contact surfaces must be in good repair and free from cracks and breaks.
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01/14/2016 | 85 |
- All food handlers must utilize additional equipment,tools, deli tissue,or gloves when handling ready to eat foods such as tortillas.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Organize potentially hazardous foods in the cooler. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat foosd, from vegetables and cooked ready-to-eat food.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.168 (b) working container not labeled. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.168 (c) (1) toxics stored. Storing toxic items (paints)next to food items in the storage room. First aid supplies located on bottom shelf next to dish wares in the kitchen. Place all first aid/medication in a designated area away from food contact surfaces.
- Remove grease and buildup at grill/broiler. Clean shelving racks in the walk in cooler to remove food debris.
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09/24/2015 | 82 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (m) (1) (B)grease and soil accumulation. The non food-contact surfaces of the broiler not kept free of encrusted grease deposits and other soil accumulations. Open spaces for placement for knives not clean to sight and touch.
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit of 41F.
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05/14/2015 | 88 |
- Discarded moldy onions. All food must in sound condition for service and preparation.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Separate raw animal foods (meat products) during preparation, holding, and dispensing, from ready-to-eat food such as vegetables.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
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03/26/2015 | 88 |
- Utilize additional barriers such as utensils and gloves when handling ready to eat foods-such as tortillas and vegetables.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.
- 229.168 (b) working container not labeled. All spray containers with chemicals must be labeled with product name.
- 229.165 (h) (2)thermometer available. Install thermometer inside of cold holding unit across from grill.
- 229.165 (d) (1) (B)free of breaks, cracks. Numerous food containers observed with breaks and cracks. All food containers must be in good condition and free of breaks and cracks.
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09/29/2014 | 83 |
- 229.163 (f) (1) 20 seconds.Employees must wash their hands for a complete cycle of 20 seconds with soap and water. Observed employee wash their hands in the handsink for less than 20 seconds.
- Observed employee drink without a spill proof lid. All employee drinks must have a spill proof lid and straw.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Organization of potentially hazardous foods (meats,cooked,raw, vegetables,cheeses) must be organized correctly according to temperature.
- Hand sink in dinning area is not turned on and not operable due to leak. Repair sink to be used properly in the dinning room.
- 229.164 (f) (2) (A) (iv) not covered. Ensure all potentially hazardous foods are covered and protected.
- Plastic container observed inside of handsink. Do not place items inside the handsink-handsink must be clear for employees to wash their hands.
- 229.165 (d) (1) (E) (i)not easily cleanable. Specific container must be designed to allow effective cleaning. Clean and santize blender effectively to remove all food stains or replace blender if needed.
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01/06/2014 | 82 |
- STORE DRINKS SEPARATE FROM PUBLIC FOOD STORAGE. ALSO EMPLOYEE DRINKS TO BE COVERED.
- PROVIDE PAPER TOWELS AT KITCHEN HANDWASH STATION.
- STORE CHEMICALS SEPARATE FROM FOOD PRODUCTS AND FOOD CONTACT SURFACES. OBSERVED STAINLESS STEEL CLEANER ON ICE MACHINE AND ON SHELVING UNIT OVER KITCHEN PREP TABLE.
- NO SANITIZER DETECTED IN WIPECLOTH BUCKETS. ALSO MECHANICAL DISHWASHER WAS NOT DISPENSING CHLORINE SANITIZER. DISCONTINUE USE OF MECHANICAL DISHWASHER UNTIL THE PROPER AMOUNT OF CHLORINE SANITIZER (50 TO 100PPM) IS DISPENSED. IN THE MEANTIME USE THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE.
- PROVIDE THERMOMETER FOR ISLAND COLD HOLD UNIT LOCATED IN FRONT OF THE STOVE.
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10/16/2012 | 84 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.
- PHF AT 55F
- Employee did not wash their hands when they moved from one duty to another.
- Employee dumping drinks in hand sink. Designate an area for employees personal items.
- Food packaged in a food establishment is not properly labeled.Selling bakey items from a unapproved source.
- No 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.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Storing toxic next to food items.
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12/07/2011 | 67 |
- DO NOT STORE RAW SHELLLED EGGS OVER READY TO EAT FOODS SUCH AS GRATED CHEESE INSIDE OF COLD HOLD UNIT - CORRECTED ON SITE.
- PROPERLY STORE AND STACK FOOD ITEMS. BOX OF BACON MAKING DIRECT CONTACT WITH RAW STEAK - CORRECTED ON SITE.
- AT START OF INSPECTION THE MECHANICAL DISHWASHER WAS NOT DISPENSING SANITIZER. DURING THE COURSE OF THE INSPECTION -REPAIRS WERE MADE. THE MECHANICAL DISHWASHER IS NOW DISPENSING THE PROPER AMOUNT OF SANITIZER.
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06/24/2011 | 90 |
- USE FOOD SCOOPS WITH HANDLES INSTEAD OF BOWLS FOR THE DRY STORAGE BINS - CORRECTED ON SITE.
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08/26/2010 | 97 |
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