Mittman Fine Food, 1125 Mittman St S, San Antonio, TX - inspection findings and violations



Business Info

Name: MITTMAN FINE FOOD
Address: 1125 Mittman St S, San Antonio, TX 78210
Total inspections: 12
Last inspection: 11/18/2015
Score
71

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Inspection findings

Date

Score

  • Observed a cup on the tortilla prep table during inspection. Employees must drink from closed beverage containers with clean hands and away from food prep areas.
  • Observed an employee handling shredded cheese with their 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 or hand sanitizer.
  • Observed an employee washing dishes with soap and then rinsing them. Ensure the three compartment sink is utilized to properly wash-rinse-sanitize dishes. Please refer to handout.
  • Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
  • Observed pound cake slices being sold without proper manufacturer's labeling (name of product, name of manufacturer and contact information). The owner promptly removed the food from shelving. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's label that was provided with the food.
  • Provide for only commercial grade pest control products to be used in the establishment. Household Raid ant killer seen on shelf in the kitchen.
  • Potentially Hazardous Foods must be maintained at 135°F or above. Observed menudo at approximately 127F during time of inspection. The manager stated the menudo had been in the hot holding unit for approximately two hours therefore it was rapidly reheated to 182F and placed back into a hot holding unit.
  • Have a readily accessible thermometer in all cold hold units.
  • Observed a pitcher in the handsink during the time of inspection. Ensure the handwashing sink is used for handwashing only.
11/18/201571
  • provide for all employees to wash their hands when changing tasks. (several employees went from cooking/preping to going outside to the storage area thru a door and when they returned to kitchen they did not wash their hands)
  • Discontinue allowing employees to eat in the kitchen areas. Observed a half eaten nutty butter and taco sitting on the prep table near the hand sink. COS
  • Bare hand contact documentation on site states the second safequard is hand sanitizer. Currently the employees do not have hand sanitzer and the employees are using bare hand contact. Provide for the hand sanitzer to be available at all times.
  • 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw animal food stored with raw ready-to-eat food. Discontinue storing raw meat on top of food that is ready to eat. (raw beef stored over produce.)
  • Provide for all hand washing sinks to have paper towels available at all times. The kitchen hand sink did not have paper towels. COS
  • Discontinue storing tortilla dough directly in a HEB like bag. Provide for all food contact surfaces to be food grade, smooth, easily cleanable, non absorbent in good repair.
  • Most recent graded inspection report must be posted in customer view.
02/20/201575
  • All potentially hazardous food items must be at 41 F or below at all times. (Full box of eggs left near steam table at 71F on the top layers and the bottom layers were at 44F, The top layer was discarded in the dumpster. The bottom layer was placed back in the reach in cooler.)
  • provide for all employees to wash their hands when changing tasks. (several employees went from cooking/preping to going outside to the storage area thru a door and when they returned to kitchen they did not wash their hands)
  • Discontinue allowing employees to drink from open containers. Drinking container shall be a cup, lid and straw. Discontinue allowing staff to eat in the kitchen area. Observed a male employee eating a taco off a plate in the kitchen area.
  • 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:
  • 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw animal food stored with raw ready-to-eat food. Discontinue storing raw meat and raw eggs on top of food that is ready to eat. (beef/chicken stored over tomato, refried beans; raw eggs on top of produce and cheese)
  • Provide for only commercial grade pest control products to be used in the establishment. Household Raid ant killer seen on shelf in the kitchen.
  • Provide for all dishes to be washed properly. Wash in hot soapy water-rinse in clear rinse water-sanitized in bleach and water-air dry. (Employee washed then sanitized the dish and air dry)
  • Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Provide a working thermometer.
10/21/201470
  • All potentially hazardous food items must be at 41 F or below at all times. (Full box of eggs left near steam table. Top layer of eggs at 50F the lower layer was at 43 F. The top layer was cooked immediately and the lower layers were placed back in the cooler.) (Cooked refried beans stored in the cooler are at 50F.- these beans will be disarded)
  • provide for all employees to wash their hands when changing tasks. (several employees went from cooking/preping to going outside to the storage area thru a door and when they returned to kitchen they did not wash their hands)
  • Discontinue storing items in the hand sink. (pitcher and plate was in the hand sink)cos
  • 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide for the proper documentation to be available at all times. 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 other control measures approved by the regulatory authority.(several employees handling ready to eat food items with bare hands. tacos, cheese, lettuce)
  • 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw animal food stored with raw ready-to-eat food. Discontinue storing raw meat on top of food that is ready to eat. (beef/chicken stored over lemons and shreeded cheese in open container)
  • Provide for all dishes to be washed properly. Wash in hot soapy water-rinse in clear rinse water-sanitized in bleach and water-air dry. (Employee did not sanitize the dishes and then toweled off the dishes.)
  • provide for one person on duty at ALL times to have food manager certification and the health dept I.d. (If the food manager has a valid card and leaves the establishment then someone else at the establishment must have the food manager card.) www.sanantonio.gov/health. 360 training. food safety class. Enroll by March 7
02/25/201473
  • RAW SHELL EGGS AT 72 DEGREES F.
  • 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. EMPTY SODA CANS, SOILED COOKING UTENSILS IN SINK AT TIME OF INSPECTION.
  • 229.166 (i) (1) (A)HWS not accessible. 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.
  • 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.
09/05/201385
  • 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.* Menudo and picadillo were stored covered under work table without temperature control and were each at 100 degrees after 2 hours.
  • Potentially Hazardous food not at required temperature in cooling unit. shredded cheese, shell eggs, chicken all left out - temperature at 60, 56, 60 degrees F respectively.
  • 229.164 (o) (6) (A) PHF>135. Cooked PHF left onto of steam table. * approximately 2 pounds of refried beans on plate
  • 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, observed cook leave front line go outside by openning screen door, return with nothing in hands, open a reach in cooler in kitchen area wipe hands on a wiping cloth hanging from belt get fresh vegatable out of second reach in opened then get knife and chop. Cook went back to line to reach for tortila then added chopped vegatable without washing vegatable and handle with unclean hands. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation.
  • 229.164 (e) (1) (D) (ii)Bare hand documentation is missing. 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. * left information from State web site for example.
  • 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Cover all raw foods and store below cooked food or foods that will not be cooked
  • 229.166 (i) (1) (A)HWS not accessible- hand sink must be accessible at all times-- when the rear door is open the sink is blocked.
  • 229.167 (p) (11) (C)insects/pests not minimized.- flies
  • wash dishes in this order: 1. wash (soap and water) 2. rinse (clean water) 3. sanitize ( water and approved sanitizer) allow to sit in sanitizer for 30 seconds 4. air dry/heat dry. Observed no rinse step and towel drying.
03/29/201364
  • 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store raw foods below vegetables and ready to eat foods to prevent cross contamination issues.
  • 229.163 (h) (6) wash as needed. Employees need to wash hands properly inbetween performing non food preparation duties and food preparation.
  • 229.167 (p) (5) improper use of sinks. Used Big Red soda can stored improperly in handwashing sink.
  • 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
  • 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Seperate raw bloody meat from atop prep table with various other food products. Possibility of cross contamination from blood on prep table.
  • 229.164 (o) (7) (A) consume by date (prepared). Need expiration date for refrigerated, ready-to-eat, potentially hazardous foods cooked and or held inside cooler.
  • 229.167 (e) (3) (A) no towels. Need towels at handwashing sink.
  • 229.165 (k) (14) (E)chemical not used to direction. Bleach sanitizer needs to be at 50-100ppm. ie. One tsp. of bleach per gallon of water. Bleach at greater than 300ppm.
  • 229.165 (h) (2)thermometer available. Need stem thermometer available for measuring temperatures of foods.
  • 229.165 (d) (1) (B)free of breaks, cracks. Shelves inside fornt reach in cooler need to be resealed and or painted so that they are free of cracks and or rust.
  • Ch 13, Art II, section 13-26 Display permit. Post latest Food License permit and City Health inspection within public view.
  • #22- One person per shift needs Food Manager Cerification on premise.
10/28/201162
  • Observed baked goods for sell on front counter, well within patron's reach. Advised to place inside display. Food packages must be labeled as specified in law. Label information is missing list of ingredients in proper order including a declaration of other additives.
  • (1) Raw chicken stored in storage cooler above RTE food items. (2) Store open packages of food items in food grade containers with tight fitting lids. Foods not protected by storage in packages, covered containers, etc.
  • PHF/TCS items, in coolers, not properly labeled with name, times, & Dates
  • Female restroom Hand wash station has no paper towels. Supply male restroom handwashing sink with soap.
  • Rodent droppings in outside food store room. Eliminate the presence of rodents by using any approved means.
12/15/201079
  • Food packaged in a food establishment is not properly labeled. Label information is missing list of ingredients in proper order including a declaration of other additives.
  • Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Not cleaning and sanitizing equipment food contact surfaces in between preping and cutting each different type of raw PHF food items.
  • Open containers of PHF's in coolers did not have time & Date labels on them.
  • No hand sink provided in kitchen.
  • The 3 compartment sink was not properly set-up during active warewashing; Only the wash compartment was being used. No sanitizing pails were in use in facility during active food service & food prep.
  • Cooking without a temperature measuring device. Some cooler units did not have visable thermometers.
  • Equipment not washed, rinse, and sanitized; when cross-contamination may have occurred.
  • Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
06/08/201073
  • Observed employee run hands through water and then dry hands using a common towel in between cleaning out a food container and handling flour and lard. When changing tasks employees must wash hands with soap and hot water for 20 seconds and then dry hands with a single use paper towel or via an air drying machine.
  • Observed that a food item made in the establishment was wrapped and made available for sale at the cash register without properly being labeled. All food items made in the establishment and packaged for sale must be labeled according to law. The label must contain the common name of the food item, a list of ingridents in decesnding order or mass used, and the name, address, and phone number of the facility they were made and packaged.
  • 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.
  • Observed that there was no soap provided at hand washing sink at the beginning of the inspection. Provide soap at all hand washing sinks.
  • Observed that multi-use utensils were in unsanitary condition. Provide for these items to be cleaned more regularly.
  • Observed that some of the multi-use cooking utensils were not in good repair. Repair or replace these items.
02/18/201082
No violation noted during this evaluation. 03/04/200976
No violation noted during this evaluation. 08/19/200857

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