- Observed cooked chicken and refried beans in walk in cooler to read at 45 degrees F and 44 degrees F. Chicken was prepared Friday, and beans on Saturday. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted. Food was denatured and discarded.
- Observed employee switch tasks, then proceed to cook, after using hand sanitizer. Ensure that after each task, hands are properly washed with soap and hot water.
- Observed cloth towels hanging from hand sink. Ensure that hand sink is free of items and that it is only used for hand washing purposes.
- Observed cook cutting onion, tomatoe, jalapeno with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Observed cooked barbacoa and tripas in cold hold unit, that was prepared yesterday to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Hot water is not readily available at hand sinks. Owner explained that in order to fix issue, an additional water heater is needed to be installed, as stated by plumber. Ensure that hot water issue is corrected and that hot water is able to be readily available.
- Observed walk in cooler to read at 44 degrees F. Ensure that unit is able to maintain temperatures of 41 degrees F, for all food being held in unit.
- Observed sanitizing solution in kitchen, to read at high concentration. Owner stated water was prepared with soap, water, and bleach. Ensure that sanitizer is prepared with bleach and water and maintained at 50-100ppm.
- Observed cloth towels hanging at waist of cook. Ensure that cloth towels which are used for wiping surfaces are stored in sanitizing solution, when not in use.
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03/14/2016 | 66 |
- Observed cooked barbacoa and cooked refried beans. Barbacoa was prepared 3 days prior. Food read at 46 and 45 degrees F. When asked, owner stated they leave food out in walk in cooler for an undetermined amount of time. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed employee handling raw bacon then wiped hands on dirty cloth towel, then proceed to handle tortillas, without properly washing hands. Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed tortillas being handled improperly. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- -Observed pack of raw ground beef sitting on top shelf of refrigerator unit, above ready to eat foods. -Observed two different containers of foods being stored on top of uncovered ham slices, in cold hold unit. Ensure that all foods stored in refrigeration units are thoroughly covered to prevent cross contamination. Ensure that all raw products are stored below and/or away from ready to eat foods, in order to prevent cross contamination. -Observed food containers being stored on top of puddle of water, in cold hold unit. Ensure that all surfaces where food is stored are maintained clean, sanitized, and dry.
- Observed prepared foods that were prepared 3 days prior, stored in cold hold unit, to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed both hand sinks (1 in kitchen, and 1 in back waitress area) to not have adequate hot water. Hot water should be readily available. Water was run for a good minute, and hot water was not available immediately. Hot water should be readily available, and should have appropriate pressure amounts.
- Hand sink in kitchen was not supplied with paper towels. Ensure that all hand sinks are supplied with paper towels at all times.
- Three compartment sink was not set up at this time. When asked, owner stated she did not have sanitizing solution set up in kitchen.
- -Observed tortillas being stored on dirty cloth towels. -Observed clean plastic squeeze bottles being stored in dirty bin on clean dish rack. -Observed deep freezer door to be in bad condition, with insulation exposed. -Observed mold debris on ice machine -Observed cold hold unit to have much water accumulation on bottom, where food in containers, were stored. Ensure that cloth towels are stored in sanitizing solution immediately when not in use. Ensure that all equipment used for storage of food, etc, are maintained on clean, sanitized surfaces.
- Ensure food establishment permit is posted in public view at all times.
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12/14/2015 | 64 |
- Observed employee touch glasses, with gloves, then proceed to prepare food. Ensure that every time a task is changed, that hands are washed prior to doning gloves.
- All food in cold hold unites, etc should be properly covered to prevent contamination. Observed bowls of cooked chicken to not be covered, with other bowls stored on top of food. Observed pooling water where food in bowls was being stored. Ensure to store food on dry, clean and sanitized surfaces.
- Paper towels should always be available at hand sinks. At beginning of inspection, paper towels were not near hand sink, employee corrected issue on site.
- Certified Food Manager was not present at time of inspection. Ensure a certified food manager is present during all hours of operation. Certificates should be present at establishment
- Food permit was not available at time of inspection. Ensure to have current and valid permit posted in public view.
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06/29/2015 | 83 |
- Observed employee handling tortillas to prepare tacos, with bare hands. Owner stated that employees were upset and removed document. Ensure that document is in place, presentable when requested. Ensure that employees follow all proper procedures as stated on document when handling ready to eat foods Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- ---Observed foods stored in refrigeration units to not be fully covered. Ensure that all foods stored away are properly covered at all times. ---Observed raw chicken wrapped in saran wrap, on plate to be stored on rack above ready to eat items (ham slices) Ensure that all raw products are stored away and/or below from ready to eat foods to prevent contamination issues.
- Observed prepared foods (refried beans) that were prepared two days prior, as stated by owner, to not have proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- At beginning of inspection, paper towels were not available at hand sink. Employee corrected issue. Please ensure to have hand sinks supplied with paper towels at all times
- Observed cloth towels in kitchen and waitress station to not have proper bleach concentration readings. Ensure that bleach water used as sanitizer is maintained at 50-100ppm. Chlorine strips should be purchased for establishment in order to properly maintain proper concentration
- Permit and last routine inspection report should be posted at all times in public view.
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03/24/2015 | 79 |
- Observed employee eat taco in back of kitchen, then proceeded to rinse hands in bleach water at three compartment sink and continue to wash dishes and work in kitchen. Spoke to employee and explained proper hand washing, which employee corrected on site. ***Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed***
- Observed employee eating in kitchen. Spoke to employee on how to correct issue and proper regulations. Eating should not be done in kitchen, and should be done in a designated area away from food and food contact surfaces to prevent cross contamination
- Observed personal beverage on top of table next to where tortillas were being prepared. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Observed bare hand contact with ready to eat foods. ***Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.***
- Observed raw chicken in small plastic bin on top rack of refrigerator being stored above open pitcher of pancake mix. Ensure that all raw foods are stored below and/or away from any ready to eat foods in order to prevent cross contamination
- Observed prepared foods stored for more than 24 hours being stored in walk in cooler without proper date marking labels. . If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed ware washing being performed as follows: 1st compartment-empty, 2nd compartment bleach soap and water, 3rd comaprtment bleach water at proper concentration. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Certified Food Manager not present at time of inspection. Owner presented certification for food manager, but employee was off today. Employee presented Certified food manager certificate which was expired as of April 2014. Ensure to have a certified food manager present at all times while operating.
- Observed clean utensils being stored in a silven pan with debris. Ensure that all clean dishware items are stored on clean and properly sanitized surfaces
- cooked rice being stored at hot hold unit in a white grocery style bag. Ensure that only food grade items are used to store food.
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10/14/2014 | 71 |
Restaurant representatives - add corrected or new information about La Capital Mexican Restaurant, 2403 Pinn Rd, San Antonio, TX »