| No violation noted during this evaluation. | 03/16/2016 | 100 |
- Observed raw meat over ready to eat food items in reach in cooler in storage area. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Prepared foods stored for more than 24 hours must be date marked. 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 several live and dead roaches in back storage area. Use effective means of pest control for roaches. Save service receipts for verification. Any area where live or dead roaches are found must be cleaned and sanitized. Ensure that any area where roach feces is found is cleaned and sanitized as well. Ensure that food debris and grease is cleaned throughout establishment. All holes need to be sealed with approved materials. If foam is used, foam must be cut to be even with surface and then sealed/painted. Provide for all exits to be tight fitting so that no light is visible around edges.
- Ensure that food grade bags are used for food storage. Do not use trash bags, grocery bags, etc.
|
12/15/2015 | 86 |
| No violation noted during this evaluation. | 07/21/2015 | 100 |
- Observed food debris remainding on food contact surfaces (equipment used to roast). Ensure all food contact surfaces are maintained clean to sight and touch at all times.
|
04/08/2015 | 97 |
- Observed employee come inside into kitchen after smoking cigarette outside without 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 an uncovered container of cooked chicken at 110F degrees sitting out on prep table with no one inside kitchen. Ensure that foods are not left uncovered and unattended to prevent any contamination.
- Observed several cracked plates and cracked plastic containers. Ensure all food contact surfaces are in good repair. All cracked and broken wares should be changed out with new wares that are in good condition.
- Observed employee items stored with wares and in food prep areas (cigarettes, bottle). Ensure all personal items are stored away from all food, food prep and storage areas.
- Observed raw chicken and raw eggs being stored on middle shelf in refrigerator. All raw animal products must be stored below all ready to eat foods to help prevent contamination.
|
12/04/2014 | 85 |
| No violation noted during this evaluation. | 08/07/2014 | 100 |
- Observed employees washing dishes without a sanitizing solution. Ensure that the 3 compartment is always set up properly when warewashing. 1st compartment with hot soapy water, 2nd for rinsing and the 3rd compartment with a sanitizing solution. When using chlorine the concentration needs to be 50-100ppm and left in the solution for 30 seconds.
|
03/27/2014 | 97 |
- Observed raw chicken and beef stored above peeled plantains. Ensure that all raw animal products are stored below ready to eat foods and that all items in refrigerator are covered to preven cross contamination.
- Observed metal lids stored on shelf in back storage room with food debris still stuck on them. Ensure that all items are properly cleaned and sanitized before being stored to help prevent attracting insects.
- Observed container with clean utensils with food debris on the bottom. Ensure that all surfaces holding clean itensils are clean to sight and touch to prevent contamination.
|
11/27/2013 | 93 |
- Observed food items such as cooked rice sitting in plastic pans on table. Per cook items were left on talbe for more than 2 hours to cool down before putting in cooler. Temperature of rice was 86.7F degrees. Hot food items must be cooled to 70F degrees in 2 hours or less to avoid bacterial growth and cross contamination.
- Observed raw meats in cabinet of reach-in cooler above ready to eat items such as sliced cheese. All raw meats must be stored below and away from ready to eat food items to avoid cross contamination.
- Did not observe a grease trap/interceptor inside food establishment nor around exterior perimeter. Per owner food establishment does not have one. Owner states someone came to establishment and spoke with daughter regarding the necessity of the grease trap. Per owner grease trap will be installed by end of July 2013.
|
07/25/2013 | 88 |
Restaurant representatives - add corrected or new information about La Marginal Lackland, 5036 Military Dr W, San Antonio, TX »