- 229.166 (c) (2)under pressure; Water pressure to mopsink is very low; will need to check to make sure this is up to code.
- 229.167 (e) (3) (A) no towels; Provide paper towels within employee restroom.
- 229.168 (b) working container not labeled; Be sure to provide the common name of the material inside all working containers.
- Establishment will be required to have at least one employee that is food manager certified and at least one employee that is food manager certified will need to be physically present during the hours of operation; make sure to correct this by next regular inspection.
- 229.164 (o) (6) (A) PHF>135; Establishment needs to make sure and keep carnitas/pork skins at a hot hold of 135 degrees F and above; if not using, then these items need to be discarded.
|
02/17/2016 | 82 |
- Cheese within display cooler not at a cold hold of 41 degrees F and below; temperature taken was 62 degrees F; cheese and other ham products were moved into a working unit; items had been off temperature for approx. 2 and one-half hours.
- Facility will need to make sure food items(refried beans, picadillo, and carne guisada are holding a hot temperature of 135 degrees F and above; these items, according to management have not been off temperature for more than 4 hours; items were reheated to 165 degrees F for at least 15 seconds before placing back in hot hold area to be maintained at 135 degrees F and above. 229.164 (o) (6) (A) PHF>135.
- Do not use part of the reach in cooler not holding correct ambient temperature; Ambient temperature should be at 41 degrees F(best setting to maintain internal food product temperature is at 38 degrees F); items were moved to a working cooler(ham products/cheese products).
- 229.167 (e) (2) no soap; Need soap within employee restroom.
- There were some evidence of gnats within the area where baked goods are held; employee cleaned area out during time of inspection and corrected on site. 229.167 (p) (11) (C)insects/pests not minimized.
- Do not use container holding what appears to be paprika(container looks like it hasn't been washed for awhile). 229.165 (m) (1) (A)not clean.
|
11/05/2015 | 78 |
- Employees need to make sure to wash hands after drinking from a cup, before placing gloves on, and before helping customers out with meats. 229.163 (h) (4)after eat, drink,etc..
- Make sure all employee drinks are provided with a lid to protect from posssible contamination.
- Make sure to provide labels for all packaged items(pasta wheels, salsas in cooler, a few ice bags, and other food items); labels are provided at facility and most items were labeled correctly. 229.164 (r) (1) (B) (iv) manufacturer info.
- Make sure to remove all dented cans from shelves in storefront.
- 229.167 (e) (2) no soap; Provide soap at employee handwashing sink.
|
08/11/2015 | 81 |
- Make sure to cover all opened drinks with a lid and store drinks below cutting boards and other equipment and not on top for the posssiblity of cross contamination exists.
- Make sure that all packaged items on storefront are provided with labels(name of establishment/physical address); items needed labels are: pasta wheels, tamarindo, jicama; pasta wheels will need to be provided with a list of ingredients on the label. Also make sure that all ice bags are provided with labels containing the same information(name of establishment/physical address); owner had labels on site to correct this. 229.164 (r) (1) (A) labeled properly.
- Establishment had some spices with small beetles inside food product; products were condemned 229.164 (a) - Honestly presented.
- 229.164 (o) (7) (A) consume by date (prepared); Provide preparation date and use by date/discard by date for all refrigerated, prepared, potentially hazardous foods kept at facility for more than 24 hours.(carne guisada, refried beans within walk in cooler). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. 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.
- 229.167 (e) (3) (A) no towels; Provide paper towels to handwashing sink in front(meat processing area). Supply each handwash station with individual disposable paper towels.
- 229.165 (d) (1) (B)free of breaks, cracks; Replace all cracked lids to spices/bulk products; owner covered containers with food approved wrapping.
|
05/06/2015 | 78 |
- Replace cracked lids observed on shelf in back(underneath prep table); also observed some dirty wares/equipment/kichen utensils that need to be rewashed/sanitized; try to also air dry equipment before storage. 229.165 (d) (1) (B)free of breaks, cracks.
- 229.164 (r) (1) (B) (ii) descending ingredients; Will need to either provide appropriate labels for salsas with a list of ingredients and address/name of where made or store in a cooler away from customer self-reach. Make sure to provide labels also for pasta wheels and various assortment of nuts on shelf.
- 229.167 (e) (3) (A) no towels; Make sure to provide paper towels at handwashing sink.
- Observed an ice cream sandwich that looked half eaten and was within reach in freezer; will need to discard.
- 229.166 (i) (5) (A)plumbing repairs; Plumbing repairs needed for front handwashing sink in meat preparation area; no hot water available due to pipe freezing; will need to correct asap, since this is the only handwashing sink within the meat preparation area.
|
01/12/2015 | 83 |
- Will need to make sure and properly label all packaged items that are for customer self-service(chile, salsa, tortillas). 229.164 (r) (1) (B) (iv) manufacturer info.
- Will need to make sure and provide at least one employee to be food manager certified.
- 229.165 (m) (1) (A)not clean; Clean top of lid to bulk container(orangish liquid on top of it).
|
02/04/2014 | 90 |
- Some of the food products need to have labels or place behind the counter.
- Properly label any toxic bottle.
- Do not block or cover the mop sink.
- Need to properly cover the barbacoa in the freezer.
- need to have someone with the food mgr certification.
|
01/29/2013 | 84 |
- need proper labels on tortilla chips.
- There is no backflow preventer present. Provide for adequate backflow prevention device.
- There are some flies in establishment.Need to eliminate flies.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Someone on duty needs to be food mgr. certified.
- Need to properly cover foods in freezer.
- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
|
01/19/2012 | 77 |
| No violation noted during this evaluation. | 10/27/2008 | 76 |
Restaurant representatives - add corrected or new information about Culebra Meat Market #11, 109 Latch Dr, San Antonio, TX »