- Discontinue using food additive as an ingredient. Sodium Bisulfite citric acid used in guacamole. Voluntarily Discarded bottle and food
- At least 1 CFM must be on site
|
01/20/2016 | 93 |
- Observed carne guisada and picadillo made yesterday at 47 to 50 degrees F. 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 raw chorizo stored over ready to eat food items in walk in cooler. 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.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. Ensure that food containers are not placed inside other food containers.
|
09/29/2015 | 91 |
- Observed strainer for drinks in hand sink. Do not store any items inside hand sink for any length of time.
- Observed raw chicken over jalapenos in walk in cooler. 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.
- Ensure hand soap is available at all hand sinks including bathrooms.
- Ensure shelving in reach in coolers, walk in coolers are clean and free of food debris and dust.
|
04/30/2015 | 86 |
- 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.
- At time of inspection, hand sink had hot water turned off due to leak. Ensure that hot water to hand sink is accessible at all times.
- Sink had a vaseline brand hand moisturizer as soap at hand sink. Ensure that soap is provided at hand sink.
|
12/09/2014 | 90 |
- All TCS foods must be at or below 41 degrees F - all items in reach in cooler next to steam table at 50 degrees F.(shredded cheese/cut tom/shred let/cut onion/guacamole)
- Use hand sink for hand washing only- strainer in sink
- 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.
- The establishment must have water under pressure at each access point in the food establishment during all hours of operation. Only hand sink in kitchen and front service area is located behind plastic curtain and has no running water to it.
- Provide adequate refrigeration- reach in cooler next to steam table is at 50 degrees F and is leaking directly onto floor
- Supply hand sink with soap
- label all toxics stored in working spray bottles without labels
- At least 1 CFM must be on site
- Install an air gap of two times the diameter of the drain line between the food handling equipment and the sewer line. Ice machine (both). Provide an back flow prevention device on hose bib at front fill station
- Discontinue using broken food containers* repair ice machine door- loose seal that is peeling poses a contamination risk* clean ice bin free of rust
|
06/24/2014 | 65 |
- Observed employee using bare hands to handle ready to eat food (shredded cheese). Bare hand documentation has not been completed. Ensure food handlers use a physical barrier (such as gloves or utensils) to handle ready to eat foods or that bare hand documentation is competed and kept at establishment. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: condemn food), and (3) signed acknowledgment form by all employees that they have been trained on hand washing.
- Observed 2 packages of raw chicken stored on shelf above ready to eat food (shredded cheese) in refrigerator. Ensure raw animal products are stored below and away from ready to eat foods.
- At time of inspection, the walk in cooler had a temperature of 52 degrees F. Ensure the walk in cooler is at 41 degrees F or below.
- Observed hydrogen peroxide stored above clean plates. Ensure toxic items are stored below and away from wares in an area that will prevent contamination of wares.
- At time of inspection, the current food permit was not posted. Ensure the current food permit is posted in a conspicuous area.
|
12/09/2013 | 83 |
- 229.166 (i) (1) (B) HWS improper use. Observed employees using handsink in kitchen to dispose of food, store a strainer, and get water to fill up buckets. Ensure the handsink is used for hand washing only and not for other purposes.
- Observed an opened soda can in the refrigerator above ready to eat foods. Ensure personal beverages are stored in a cup with a straw and lid and are stored in an area that will prevent the contamination of food, wares, and single serivce/use items.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw chorizo stored on shelf next to ready to eat foods (produce) and above ready to eat foods (lettuce). Ensure raw animal products are stored below and away from ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in the walk in cooler that was prepared yesterday and will not be used up until tomorrow (48 hours after prep) without date labels. Ensure prepared food that lasts for more than 24 hours has a date label consisting of the USE BY date. The USE BY date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- Observed plates on prep table soiled with food debris. Ensure wares are clean to sight and touch.
|
06/20/2013 | 85 |
- PHF must be cooled from 135?F to 70?F within 2 hrs. Multiple containers of hot foods improperly cooling on a shelf in the kitchen. Beef at 85 degrees. Food items must be rapidly cooled before being refrigerated.
- Employee handling Ready to Eat (RTE) food items did not wash hands before handling food items.
- Observed employee using gloves which were removed, hands were not washed and employee handled RTE with bare hands. 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. Provide training and documentation or provide training for proper glove use.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. Ready-to-eat, potentially hazardous food, shall be discarded if it is in a container or package that does not bear a date or day.
- No written procedures maintained at establishment for time as a public health control. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. Cheese emchiladas, fried potatoes and scrambled eggs all held off temperature without time labels or written procedures.
- Observed holes in the ceiling and in the sewer pipes draining the ice machines indicating that rodents are accessing the establishment.
- Provide a thermometer for the reach in cooler in the wait station.
- Clean the inside of the (R) ice machine
|
01/14/2013 | 74 |
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- Damp towels used to cover stacked inserts of cooked meat, meat was discarded.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Exposure time for sanitizing less than 30 seconds.
- Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
- 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.
|
03/08/2012 | 78 |
- Open top cooler is not holding food items at the proper temp.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- 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.
- 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 utensil storage containers.
- Cutting board on the steam table has deep cuts that cannot be adequately cleaned.
- Refrain from storing frozen foods in garbage bags. Frozen foods must be stored in food grade bags or containers.
|
10/05/2011 | 72 |
- PHF must be cooled from 135?F to 70?F within 2 hrs.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Damaged foods, heavily rim or seam dented canned foods shall not be used.
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Repair hand sink to allow water to be turned on and off by the mixing faucet. Supply every handwashing sink with soap.
- Eliminate the presence of insects by using any approved means.
- All material used for sanitization must achieve sanitization. Use only food establishment approved chemicals, use licensed pest control company.
- Provide thermometer in walk in cooler.
- Provide thermometer in refrigerators containing PHFs.
- Mixing blade used to mix beans was stored with beans still on the blade.
- A certified food manager must be on site during all hours of operation.
|
04/04/2011 | 56 |
- 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 incentive programs that assist or encourage food employees not to work when they are ill.
- All potentially hazardous cooked foods held at 41F or below for more than 24hrs must have a date label indicating product and expiration date. Establishment also needs labels for food items being used within 24 hours held in cooler.
- Dirty utensils hanging above hot hold table. Provide all utensils are clean and sanitized before using. Clean and sanitize inside all microwaves.
- Cracked eggs found in walk in cooler, discarded on site.
|
09/10/2009 | 85 |
| No violation noted during this evaluation. | 07/21/2009 | 85 |
| No violation noted during this evaluation. | 12/10/2008 | 86 |
Restaurant representatives - add corrected or new information about Mary Lous Cafe, 1002 Pleasanton Rd, San Antonio, TX »