Name: LAS BRAZAS #2
Address: 2527 Vance Jackson, San Antonio, TX 78213
Owner: DANIEL M. MARTINEZ
Number of employees: 25
Total inspections: 2
Last inspection: 10/13/2010
Proper/Adequate Hand Washing ENSURE EMPLOYEES ARE PROPERLY WASHING HANDS UNDER RUNNING WARM WATER (100F) WITH SOAP FOR 20 SECONDS AND DRYING HANDS WITH A DISPOSABLE TOWEL.
Proper Handling of Ready-To-Eat Foods ENSURE EMPLOYEE HANDLING READY-TO-EAT FOODS ARE USING A SECONDARY BARRIER TO HANDLE READY-TO-EAT FOOD. EMPLOYEE HAVE ACCESS TO HAND SANITIZER BUT ARE NOT USING IT PROPERLY. HAND SANITIZER SHOULD NOT BE USED IN PLACE OF PROPER HAND WASHING.
Cross-contamination of Raw/Cooked Foods/Other PROVIDE FOR ITEMS IN COOLERS TO BE PROPERLY STACKED TO PREVENT CROSS CONTAMINATION. FROM TO TO BOTTOM; READY-TO-EAT FOODS AND COOKED FOODS, RAW FISH, RAW BEEF, AND RAW CHICKEN. (STACKING RAW BEEF OVER COOKED FOODS)
Hand Wash Facilities Adequate and Accessible ENSURE HAND SINK HAS RUNNING HOT(100F)AND COLD WATER AT ALL TIMES. (NO HOT WATER AT HANDSINK)
Hand Wash Facilities with Soap and Towels (corrected on site) ENSURE HAND SATTION IS EQUIPPED WITH SOAP AND DISPOSABLE TOWLS AT ALL TIMES. (NO DISPOSABLE TOWELS)
Manual/Mechanical Ware Washing and Sanitizing at ( ) ppm/temperature (corrected on site) ENSURE WARE WASHING IS DONE PROPERLY (WASH, RINSE AND SANITIZE). ESTABLISHMENT HAS NO BLEACH ON SITE FOR SANITIZING.
Manager Demonstration of Knowledge/Certified Food Manager ENSURE FOOD MANAGERS CERTIFIED EMPLOYEE IS MORE INVOLVED IN KITCHEN ACTIVITIES TO HELP WITH GOOD KITCHEN SANITATION. (EMPLOYEES AND MANAGER WHERE UNAWARE OF PROPER THREE COMPARTMENT SET UP)
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair (corrected on site) DISCONTINUE PLACING DIRTY KNIVES IN BETWEEN TABLE CRACKS TO BE RE-USED. KNIVES SHOULD BE WASHED RINSED AND SANITIZED AND MUST BE PLACED ON A CLEAN AND SANITIZED SURFACE.
Routine Food Safety
Proper/Adequate Hand Washing Provide for employees to properly wash hands at handsink using warm water and soap for 20 seconds and using a disposable towel to dry hands. (no handwashing between task)
Good Hygienic Practices (Eating/Drinking/Smoking/Other) Provide for employee drinks in kitchen area to have a straw and a lid. Drinks must be placed away from any food or food contact surfaces. (Big Blue on cutting board on prep table)
Sound Condition Provide for all vegetables to be in sound condition. (Rotted Lettuce & Bell peppers)
Proper Handling of Ready-To-Eat Foods Provide for employees to use secondary barrier provided to handle ready-to-eat foods. Employees should be trained properly on using the two barriers when handling ready to eat foods with bare hands. (Using hand sanitizer).
Approved Systems (HACCP Plans/Time as Public Health Control) Provide for food sitting out at room temperature to have a time and temperature log. Food must be disposed of after 4 hours. (Ham 67F, Sausage & Beef 57F)
Hand Wash Facilities with Soap and Towels Provide for hand sink to be equipped with soap and disposable towels at all times. (No disposable towels)
No Evidence of Insect Contamination Provide for establishment to be insect free. Establishment should implement further measures to eliminate gnats. Gnats landing on vegetables, sausage, cut tomatoes & ham (Food was disposed of).
Approved Sewage/Wastewater Disposal System, Proper Disposal Provide for mop sink to have the back flow prevention device on faucet head. (Backflow device not installed)
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Provide for food contact surfaces to be cleaned and sanitized on a regular basis. (Mold inside ice machine)