- PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. Eggs 129F reheat to 165F.
- 229.165 (m) (1) (A)not clean. The ice machine needs to be cleaned, mold on surfaces.
- 229.165 (r) (3) (D)no sanitization. Will use 3 compartment sink until repaired.
|
03/29/2016 | 89 |
- 229.164 (o) (4) (A) (ii) - . Cooked potentially hazardous food not cooled within in less than six hours, from from (135° Fahrenheit) to (70° Fahrenheit) within 2 hours, and from 70F to 41F within 4 more hours.
- 229.164 (o) (7) (A) consume by date (prepared).Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Items in walk in cooler are not properly marked with use by dates.
- 229.168 (a) toxics not labeled. The green container was used to hold a sanitizer and was not labeled as such.
- 229.165 (d) (1) (B)free of breaks, cracks.The cutting boards are not in good condition and smooth/easily cleanable.
|
08/29/2015 | 85 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.165 (k) (14) (E)chemical not used to direction. sanitizer greater than 100PPM in bucket.
- 229.165 (k) (12) (A) (ii)machine sanitize 180-194F. Hot water at sanitizing dishewasher is less than 180F for final rinse and 150F for wash cycle.
- 229.165 (h) (2)thermometer available. Provide a thin probe thermometer need thin probed thermometer.If useing a scale thermometer metal stem it needs to have a scale of 0F-220F.
- 229.165 (d) (1) (E) (i)not easily cleanable. The cutting boards need to be smooth/easily cleanable/non absorbent/good repair.
|
11/24/2014 | 84 |
- 229.168 (a) toxics not labeled. LIQUID CLEANER IN SPRAY BOTTLES NOT LABELED.
- 229.165 (d) (1) (A)smooth. REPLACE WORN OUT CUTTING BOARDS.
|
01/16/2014 | 94 |
- Ensure to show proof of certification that a manager has taken the certified food manager course. Proof of certification was unavailable during inspection.
|
10/10/2013 | 97 |
| No violation noted during this evaluation. | 05/14/2013 | 100 |
- Ensure that all holders for scoops (for ice machine) and tongs (for chips) are cleaned and sanitized on a regular cleaning schedule to avoid build up of food debris. Continue working towards clean floors, walls and corners including beneath, behind, beside equipment, shelving units in good repair with no rust or build up of food debris and in area of dishwasher.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director.
|
01/14/2013 | 94 |
- 229.164 (o) (6) (A) Potenially hazardous food found at temperatures of 90 - 116 degrees F from previous night.
- 229.163 (h) (6) wash as needed. Observed several employees not washing hands between tasks including glove changes.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Observed employees cutting limes for limeade on moldy cutting board with extreme signs of wear. Cutting board used to cut meat must be cleaned and sanitized between uses.
- 229.164 (f) (2) (A) (ii) (I) A cardboard box of broken eggs was stored in walkin cooler on top of beef roasts and tripe.
- 229.164 (o) (7) (A) consume by date (prepared). Found labels on food items with only contents of container labeled. My also label container with a prepare date and time and/or use by date.
- 229.166 (c) (3) hot water sufficient. No hot water at 3 compartment sink or handwash sinks. Plumber notified and arrived during inspection.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects (gnats)observed in dishwashing area and dry storage room around drink boxes and bags of beans.
- 229.165 (h) (2)thermometer available. Ensure that all cold and hot hold units are equipped with thermometers. Ensure that all employees responsible for preparing food are provided with a temperature to ensure foods are maintained at 135 degrees or hotter, 41 degrees or colder and when reheating are reheated to 165 or hotter and that meats are cooked to proper temperatures.
- Kitchen, especially in dishwash area and dry storage room needs to be thoroughly cleaned and free from mold and build up of food debris. 229.165 (m) (1) (A)not clean.
|
08/07/2012 | 70 |
- 229.164 (m) (2) (D) HF should be reheated for hot holding to 165° F within 2 hours. Shredded chicken placed in hot hold at 125 degrees F and picadillo placed in hot hold at 135 degrees F.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Provide for bulk food storage bins and scoops to be cleaned inside and out on a regular cleaning schedule. Scoops must be stored handle up out of food and only food grade scoops may be used.
|
01/19/2012 | 91 |
- 229.167 (p) (5) improper use of sinks. Employee observed using handwash sink to fill a pitcher.
- 229.168 (a) toxics not labeled. Spray bottle containing blue substance found by back door was not labeled.
|
04/11/2011 | 93 |
- MUST FURNISH EMPLOYEE REST ROOM HAND SINK WITH HAND DRYING PAPER TOWELS AT ALL TIMES.
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE BIN DRAIN PIPES AND SEWER FLOOR DRAINS AT ALL FOUNTAIN DRINK ICE BINS TO ELIMINATE DIRECT CONNECTION BETWEEN FOOD SOURCE AND SEWER..
- MUST REPAIR THERMOMETER TO WALK-IN WHERE INDICATED OR REPLACE.
- MUST PROVIDE CURRENT EVIDENCE OF FOOD MANAGER CERTIFICATION ON PREMISE FOR ALL MANAGEMENT.
|
08/27/2010 | 88 |
- Insects in establishment and no bait stations or other control devices used.
- Equipment used in storing food not cleaned.
|
12/17/2009 | 94 |
| No violation noted during this evaluation. | 01/06/2009 | 82 |
| No violation noted during this evaluation. | 08/20/2008 | 89 |
Restaurant representatives - add corrected or new information about Mama Margies Restaurant, 9950 Ih 10 W, San Antonio, TX »