- Observed ice in hand sink at waitress station. Ensure that hand sinks are only used for hand washing purposes.
- Observed cook handling ready to eat foods with bare hands. Then proceed to wear put gloves on. Proper documentation for bare hand contact is not in place at establishment. Employees are to wear gloves at all times, as stated by employees. Ensure that every time gloves are donned, that hands are washed prior to putting gloves on. Corrected on site.
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03/09/2016 | 92 |
- Observed cooked pork chops that had been cooked at 5am (4 hours prior), being stored in cold hold unit, to read at 76 degrees F. Inspector asked employees to reheat pork chops to 165 degrees F, if not food would have to be disposed. As of the end of the inspection, employees had reheated pork chops and were in process of cooling in back, on ice. 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 multi tasking, with one glove on, and one bare hand, handle cheese block with bare hands. No hand washing performed. Employee was also observed to wipe down surfaces with cloth towels. Observed waitress rinse hands at hand sink with just water and proceed to dry them with paper towel. 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 personal drinks (although properly stored in a cup with lid and a straw) being stored on prep table next to food items and prep surfaces. 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 ice that hand been dumped into hand sink at waitress station. Ensure that hand sink is only used for hand washing purposes. Issue was corrected on site.
- Observed employee handle cubed cheese with bare hands, as stated in violation #7. 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.
- Ice machine had gallon of "Milo's sweet tea" stored inside and underneath ice. Inspector instructed employees to dispose of all ice and properly sanitize machine. As of the end of the inspection, employees were in process of disposing of ice. Ensure that ice bin is not used as a refrigeration unit for personal or customer beverages. Refrigerators should be used to cool drinks.
- Bleach sanitizing solution, where cloth towels were being stored, did not read bleach. Employee stated solution had been prepared in morning (about 5 hours prior) Ensure that bleach sanitizing solution is changed out about every 2-4 hours, depending on usage.
- Dishwashing machine was not dispensing sanitizer. Dishes should be washed by hand with three step process until machine is serviced and corrected. Ensure that bleach concentration is maintained at 50-100ppm. 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)
- During time of inspection, a certified food manager was not present with certification. Certified Food Manager certificates for Miladys and Marina were only ones present. Other certificates were for food handler certification. Miladys nor Marina were present at this time. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. By end of inspection, Certified Food Manager was present.
- Observed leakage from drain pipe at three compartment sink. Ensure that leakage is corrected.
- Observed several cloth towels laying on cutting board at beginning of inspection. Ensure that when cloth towels are not in use, that they are stored in sanitizing solution immediately.
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10/14/2015 | 64 |
- Personal beverages should be continued to be stored in a cup with a lid and a straw, but should be stored away from food and food contact surfaces.
- Buckets with bleach water used as sanitizer, did not read bleach. Ensure that bleach solutions are maintained at 50-100 ppm for proper sanitization
- Cloth towels were observed to be laying on cutting boards and prep tables. Ensure that clothes towels, used for multip purposes are stored in sanitizer when not being used.
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05/12/2015 | 90 |
- Observed cooked carnitas near stove to read at 101 degrees F. Employee stated they store them there to have easy access to heat them up when an order is put in. Ensure that foods are stored at either 41 degrees F and below for cold hold or 135 degrees F and above for hot hold.
- ---Observed personal beverages on prep tables, chip dispenser. Ensure that all personal beverages are stored in a cup with lid and a straw, and that all personal items, including jackets, purses, etc, are stored in an area away from food and food contact surfaces ---Hand sinks should not be used to dump ice, water, etc. Hand sinks are only allowed for hand washing
- Observed cooks handling ready to eat foods 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 raw foods in cold hold units, being stored above cooked foods (chile rellenos, salsas, etc). ensrue to store all raw products below and away from ready to eat and cooked foods to prevent contamination. ---Observed foods in refrigeration units to not be thoroughly covered. Ensure that all foods stored in units are covered at all times.
- Observed several cooked foods with expiration dates that had passed: salsa ranchera 2/28-3/4 picadillo 3/5-3/11 guisada 2/11-2/16 Employee stated that sometimes labels are not taken off from previous foods. Ensure that labels are kept up to date, to avoid issues. 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.
- Provide paper towels at front waitress station
- Improper set up at three compartment sink. Observed waitress wash coffee pots improperly. Bleach solution had soap for wash step, bleach was higher than 200ppm. Provide chloring test strips. 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 this time. Spoke to owner, who stated they are setting up a class for all employees to take course. Explained the difference of Certififed Food Manager and Food Handler to her. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- ---Cloth towels under cutting boards are not to be used. Ensure that any cloth towel used for multi purposes, are stored in sanitizing solution immmediately after each use. ---Trash bags are not allowed to be used to store cooked rice, or masa. Only food grade items are to be used for food storage (i.e. ziploc, foil, deli tissue, food grade bags, etc)
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03/12/2015 | 64 |
Restaurant representatives - add corrected or new information about Milo's Restaurant, 4334 Culebra Rd, San Antonio, TX »