- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation. Manager was able to provide proof that employees are registered to take the course.
- Observed a spray bottle of bleach labeled as 'Windex'. Ensure all spray bottles are properly labeled with their chemical contents.
- Observed a chipped bowl being used a scoop for cooked rice during the time of inspection. Ensure all utensils used for food handling are in good repair. Ensure utensils used to scoop foods have a handle.
|
03/28/2016 | 91 |
- Potentially hazardous foods must be cooled a total of six hours from 135°F to 41°F or less. During inspection, a tub of chili meat prepared 11/1/15 had an internal temperature of 48F. The food was voluntarily discarded by the manager. Ensure foods are prepared in smaller batches and/or utilize ice baths in the cooling process to allow for faster, proper cooling.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
|
11/02/2015 | 92 |
- Supply every handwashing sink with soap and paper towels.
- Registering and successfully completing a Food Manager Certification course.
|
08/18/2015 | 94 |
- Restaurant policy is for food employees to wear gloves when handling ready-to-eat foods (RTE)--observed food employee handling RTE with bare hands.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw meats below or away from vegetables and other ready-to-eat foods while in coolers.
- There must be at least one person per shift who is Food Manager certified.
|
01/13/2015 | 89 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer to cooler storing potentially hazardous foods.
|
06/03/2014 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** Numerous containers in the reach in cooler without dates/marking system.**
- No employee on site at the time of the inspection with a FOOD MANAGER'S CERTIFICATION.
|
02/07/2012 | 93 |
- 229.164 (o) (4) (B) - Ambient PHF. Food was not cooled to 41 degrees F or below with ingredients at ambient temperature. Allowing food to cool at ambient temperature. Large container of beans and rice.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date.
|
09/23/2011 | 84 |
- #8- Employees need to utilize personel beverage container with lid and a straw.
- #22- One per shift needs Food Manager Certification on premise.
|
07/08/2010 | 93 |
- do not use molcajete in the kitchen please....plastic molcajete is ok....
- label foods more than 24 hours old....
- no open drinking cups in the kitchen please...
|
01/15/2010 | 84 |
| No violation noted during this evaluation. | 05/11/2009 | 94 |
| No violation noted during this evaluation. | 11/03/2008 | 77 |
Restaurant representatives - add corrected or new information about El Tipico Restaurant #2, 4930 Rigsby Av, San Antonio, TX »