- Employees changing gloves and not washing hands appropriately at hand washing sink.----------Corrected by having employees washing hands at hand washing sink.
- 229.164 (e) -Employees using bare hands and then switching back to gloves without adequate hand washing while handling ready to eat foods such as prepared tacos and vegetables.
- Various days placed on cooked food containers without expiration dates.----Corrected.
- 229.168 (a) toxics not labeled. Label chemical sanitizer bucket.---------------Corrected.
- * 229.163(b) Demonstation of Knowledge. Certified food manager not on duty at initial start of inspection. Manager arrived at a later time.----------Corrected.
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12/17/2015 | 82 |
- Potentially hazardous foods need to be kept at 41F or less temperature. Numerous potentially hazardous foods stored at 64F inside Reach-In refrigerator.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. 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 using double hand washing: hand sanitizer, nail brush and or employee incentives.
- * 229.163(b) Demonstation of Knowledge. one person per shift needs to be a certified food manager.
- 229.165 (d) (1) (E) (i)not easily cleanable. cracked and or chipped bowls not easily cleanable. Need to discontinue use.
- Ch 13, Art II, section 13-26 Display permit. Certified food manager not on duty.
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09/29/2015 | 82 |
- 229.166 (i) (1) (B) HWS improper use. Observed empty salsa bottle stored in waitress hand wash sink. Use this sink is for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Observed piece of meat, piece of onion and some pieces of lettuce found in bulk sugar bin. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (q)food contact not sanitized. Observed dirty knife store where clean knives are kept. Ensure all utensils are cleaned/sanitized properly before storing.
- 229.165 (q)food contact not sanitized. Observed drive-thru soda nozzles to be extremly dirty. Ensure that all soda nozzles are cleaned and sanitized routinely.
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03/18/2015 | 89 |
- 229.163 (n) (2) (A) closed beverage container. Employee drinks on the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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11/21/2014 | 96 |
- Properly store meats in the freezer.
- Clean the inside areas of the ice machine.
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06/16/2014 | 93 |
- properly store meats in the cooler.
- observed some flies.need to eliminate flies.
- clean around the equipment areas.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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10/30/2013 | 87 |
- 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks. Must wash hands with soap and warm water for at least 20 seconds using vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by thorough rinsing under clean, running warm water and immediately follow the cleaning procedure with thorough drying of cleaned hands and arms.
- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink. Employee dumping drinks in hand sink.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. All food items in large cooler, small reach-in cooler, dry storage area and drink preparation area must be stored in covered containers or wrappings to prevent cross contamination.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Upon entry into kitchen found handwash sink blocked by tortilla making station. An ice chest was on top and a prep table in front. Area was rearranged at time of inspection to allow for easy access of food prep employees.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director.
- 229.165 (m) (1) (B)grease and soil accumulation. Kitchen needs a thorough cleaning to remove build up of grease and food debris including exhaust hood, beneath, beside and behind equipment including floors and corners.
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07/02/2013 | 79 |
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