Culebra Meat Market, 6565 Babcock Rd #15, San Antonio, TX - Restaurant inspection findings and violations
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Inspection findings | Inspection Type | Date | Score |
|---|
- Proper/Adequate Hand Washing
Wash hands for 20 seconds with warm water and soap then dry with paper towels.
- Sound Condition
Make sure that all vegetables are in good condition. Observed a box of cabbage that was rotten.
- Approved Systems (HACCP Plans/Time as Public Health Control)
Mark containers of open, unfrozen meat in coolers with dates. After 7 days, unfrozen open food must be discarded.
- Hand Wash Facilities Adequate and Accessible
Make sure all hand sinks have hot and cold water available at all times. Make sure hand sinks are clean, empty and ready for hand washing at all times. Observed restroom hand sink with no water. Observed hand sink behind counter with hose nozzle in it.
- Hand Wash Facilities with Soap and Towels
All hand sinks must have soap and paper towels at all times. All hand sinks were missing paper towels and 1 was missing soap.
- Manager Demonstration of Knowledge/Certified Food Manager
Take course to obtain certification as a Certified Food Manager.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Clean and sanitize all meat cutting and grinding equipment daily. Do not allow any meat residue to remain on equipment. Observed old meat residue on equipment on blades and in between parts.
|
Routine Food Safety | 04/27/2010 | 76 |
- Approved Source/Labeling
Prepackaged bulk items may not be sold in open grocery area without proper labeling and manufacturing license. Prepackaged bulk foods may stored behind the counter or food may be offered for customer self-service from labeled bulk containers.
- Sound Condition
Please ensure that jars and cans of food are in good condition. Observed jars with damaged vacuum (lid popped up). Observed cans with sharp dents. Observed rusty, corroding cans. Please remove jars and cans that are not in good condition.
- Approved Systems (HACCP Plans/Time as Public Health Control)
Please label open food with dates (date food was opened/thawed/prepared). Open food can be kept at 41 degrees F or below for 7 days. After the 7th day, the food must be discarded.
- Hand Wash Facilities with Soap and Towels
Please ensure that all hand wash sinks have soap, paper towels, and hot and cold water.
- Manager Demonstration of Knowledge/Certified Food Manager
Please obtain training to get Food Manager Certification. One Certified Food Manager must be present during all operating hours.
|
Routine Food Safety | 03/03/2010 | 82 |
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