Javi's Mexican Restaurant, 7553 Mc Cullough Av, San Antonio, TX - inspection findings and violations

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Business Info

Name: JAVI'S MEXICAN RESTAURANT
Address: 7553 Mc Cullough Av, San Antonio, TX 78216
Total inspections: 6
Last inspection: 03/01/2016
Score
91
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Inspection findings

Date

Score
  • No soap at the hand washing sink. Supply every handwashing sink with soap.
  • Someone on duty needs to have the food mgr certification
  • Need to store clean utensils in a clean container.
 03/01/201691
  • Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
  • Clean around food containers.
  • Someone on duty needs to have the food mgr certification.
 11/09/201590
  • No soap at the hand washing sink. Supply the restroom hand sink with soap.
  • Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
  • 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.
 07/17/201590
  • No soap at the hand washing sink. Supply every handwashing sink with soap.
  • Properly store clean utensils.
  • Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
 04/06/201591
  • 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. 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 o work, or control measures approved by the regulatory authority.
  • Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
  • Clean the carne guisada container in the refrigerator.
 02/06/201590
  • Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
  • Someone on duty needs to have the food mgr cetification.
 09/25/201493

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