- 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, i.e fixing/touching apron then proceeding to prep.
- Ensure that when washing hands to use hand sink only. OBSERVED EMPLOYEE WASHING HANDS AT 3-COMPARTMENT SINK.
- Use good hygienic practices for cleaning food contact surfaces- observed a mop being used to clean inside a reach in cooler
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and 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 EMPLOYEE BOTTLED DRINKS AT PREP AREA.
- 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. OBSERVED RAW CHICKEN ON TOP OF RAW BEEF, RAW BACON ABOVE READY TO EAT FOODS IN WALK IN COOLER, BLOODY MEAT WAS IN DIRECT CONTACT WITH BOXED NON TCS FOOD ITEMS.
- Use effective means of pest control for flies. Save service receipts for verification
- Use food grade bags for food storage.
- Provide an accurate thermometer for cooking/holding/cooling processes.
|
03/17/2016 | 79 |
- 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. OBSERVED EGGS ABOVEV RTE FOODS.
- Ensure chemical sanitizer is within required range. SANITIZER SOLUTION AT 200ppm
- Store all toxic items away from food and food areas.
- Discontinue using broken/chipped wares i.e. BROKEN LIDS FOR BULK ITEMS, AND CONTAINERS HOLDING RTE FOODS.
- Use food grade bags for food storage.
- Provide an accurate thermometer for cooking/holding/cooling processes.
|
11/17/2015 | 87 |
- Potentially Hazardous food not at required temperature in cooling unit. glass reach in cooler was at 57-58 F (all PHF were condemned.)
- 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, i.e wiping sweat with apron, and then proceeding to prep.
- Employee did not wash hands before donning gloves for working with food. Observed food handler remove gloves perform another activity, and washed hands without hand soap and then put on new gloves.
- Ensure that all personal food items, such as beverages and personal foods, and eating are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Follow HACCP dates on prepared foods i.e (food was labeled used by 7/21 and todays date is 8/11.
- Food was accepted from delivering in unsound condition. i.e bacon was in busted box allowing bacon to directly touch the floor, other meat were leaking (blood) onto the floor and making contact with other meats.
- 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 a food handler handling RTE food with bare hands. (Tortilla maker)
- Food must be protected from contamination by storing in a covered container, wrappings or packages. All foods in the walk in were uncovered
- . 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. Observed raw chicken uncovered above an uncover ready to eat food. Observed two bottles of milk stored inside the ice machine.
- 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. RTE foods with no labels. i.e caldo, ham, and walk in cooler
- There is no backflow preventer present. (3 compartment sink has a hose attached)
- Do not place any items in front of hand sink. i.e food containers, boxes, mop, etc.
- Provide soap/towels at every hand sink. Kitchen hand sink did not have soap.
- Discontinue using household grade pest control chemicals in food establishment. Obseved can of Raid in womans restroom.
- Ensure chemical sanitizer is within required range. Chlorine was tested at 200 ppm. Establisment did not have their own test strips.
- . Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Provide an accurate thermometer for cooking/holding/cooling processes
- Walk in cooler without a permanently affixed thermometer. Reach in cooler did not have a thermometer.
- In use utensils/wares dirty to sight/touch i.e. spoons.
- Discontinue using broken/chipped wares i.e. ice machine cover improper lid with screws, and bare wood. It should be food grade.
|
08/11/2015 | 49 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Post most recent graded inspection report in customer view.
|
01/23/2015 | 93 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED EMPLOYEES DRINKING FROM PERSONAL DRINKS AT THE FOOD PREPERATION AREAS AND WHILE PREPPIN.THERE NEEDS TO BE A DESIGNATED AREA AWAY FROM PHF ITEMS AND PREP FOR PERSONAL DRINKS)
- PRODUCE ITEMS (CABBAGE, CILANTRO) NOT IN SOUND CONDITION, SHOWS SIGNS OF SPOILAGE.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 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.( MAIN DESIGNATED HAND WASHING SINK WAS BLOCKED BY SEVERAL BUCKETS)
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- *Front cold hold unit, needs to be drained of all excess standing water. (OBSERVED MAJOR MOLD BUILD UP INSIDE THE UNIT AS WELL) *REMOVE ALL FOOD AND DRINK ITEMS FROM UNIT*
|
10/06/2014 | 66 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- ICE MACHINE TOP NEEDS TO BE CLEANED AND REPAIRED AND ALSO REMAINED CLOSED ON ICE MACHINE.
|
07/02/2014 | 81 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below.(Observed a bin of beans stored inside the walk in cooler not holding a temp below 41F)
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed employees personal drinks and food near out going PHF preperation and cooking.)
- Observed Broken eggs inside walkin cooler, draning on other eggs
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- Foods not protected by storage in packages, covered containers, etc. *Observed containers of cooked PHF items not covered inside walking cooler to protect from the debris coming off shelving.)
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Discard food in unmarked containers/packages that have exceeded 4 hours.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.(No disposable towels for the designated handwashing sink at the time of inspection.)
- 229.166 (g) (3) mop sink. (Mop sink is not being used. It has misc items stored inside)
- *Front cold hold unit, needs to be drained of all excess standing water.* *Food preperation areas need to be cleaned and sanitized.* *Walk in cooler shelving needs to be cleaned and sanitized of old left over food deris.**
|
03/03/2014 | 62 |
- All items that were above 41F were removed and thrown out by owner.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Observed vegetables inside the walk in cooler, showing signs of spoilage. Items were removed by owner.
- Observed old food debris from storage shelf in the walking cooler, falling into open outgoing PHF.
- Observed multiple raw meats mixed and sitting in pools of blood inside cooling unit. All items were removed by owner and cold hold unit in process of being cleaned and sanitized.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- The food contact surfaces of all cold hold units need to be cleaned and sanitized.
|
11/05/2013 | 71 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 condensation leakage from walk in cooler fan dripping on to raw beef cuts. Items were removed my manager on duty.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed tops to food containers stored inside designated handwashing sink.)
- Observed container of recently cooked beans, inside the walk in cooler, holding an abmient temperature above 41F.
- 229.164 (f) (2) (A) (ii) (I) separation of meats.(Observed ray meat not properly placed and seperated inside cold hold unit.)
- Toxic items (chemical sprays) were stored on top of outgoing ice machine.
- 229.165 (r) (3) (D)no sanitization(Observed employess not properly sanitizing several in use washware items.
- A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- (Main in use ice machine front door is broken off.)(In use Ice scoop is not properly stored to prevent getting dirty.)
|
07/24/2013 | 61 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed employees personal drinks near out going PHF prep and food out to customers)
- Observed several produce items inside walk-in cooler with spoliage and rot.
- Observed Raw Pork chops stored on cooked sausage patties inside one of the cold hold units.
- 229.164 (o) (7) (A) consume by date (prepared).(Observed no dates on PHF items that were prepaired.)
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels.(Observed no soap or dispoable towles at back designated handwashing sink.)
- 229.165 (r) (3) (D)no sanitization. (Inspector observed no type of sanitizer for manual washing of dishes. Manager on duty was able to obtain replacement sanitizer during inspection.)
- A Certifide Food Manager Must be present during business hours.
- Cold hold refrgiration units surfaces are dirty. Ned to be cleaned and sanitized.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
|
03/08/2013 | 61 |
- Potentially Hazardous food not at required temperature in cooling unit. **Walk-in cooler is not at adequate temp. PHF must be kept in a refrigeration unit at 41F or less.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means.**OBSERVED PRESENCE OF RODENTS (REFER TO PIC'S)
- **DISCARD VEGETABLES IN BULK CONTAINERS WHICH ARE DAMAGED AND/OR DISTRESSED
- **REPAIR OR REPLACE WALK-IN COOLER HAVING INADEQUATE TEMP... COOLERS MUST MAINTAIN TEMPERATURES OF 41F OR LESS
- MEDICATION (ADVIL) STORED IN OPEN FOOD AREA
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces.**CLEAN/SANITIZE DISHES AND UTENSILS ADEQUATELY. OBSERVED SCOOPS, CONTAINERS, DISHES, AND UTENSILS WITH BUILD-UP AND/OR DEBRIS
|
02/08/2012 | 79 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. PHF must be cooled from 135?F to 70?F within 2 hrs.**OBSERVED CHICKEN AND CALDO COOLING, UNCOVERED, AT ROOM TEMP. PLEASE COOL FOODS CORRECTLY
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. 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.**CONTAINERS BLOCKING HANDWASH SINK IN KITCHEN AREA
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- **OBSERVED RAW MEAT IN COOLERS NOT WRAPPED/COVERED WHICH SHOW SIGNS OF TEMPERATURE ABUSE
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces.**PROPERLY CLEAN/SANITIZE DISHES AND UTENSILS AS NEEDED. CLEAN/SANITIZE COOLERS WITH FOOD/BLOOD BUILD UP
- **REPAIR/REPLACE WALK-IN COOLER TO MAINTAIN A TEMP OF 41F OR LESS
|
10/26/2011 | 75 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003.**MANAGER TO HAVE WALK-IN COOLER REPAIRED
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.**SUPPLY SOAP AT HANDWASHING SINK IN KITCHEN/FOOD PREP AREA
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration.**REPAIR/REPLACE WALK-IN COOLER
- **PLEASE REMOVE BUG SPRAY FROM KITCHEN.**PEST CONTROL MUST BE THAT CREATED FOR FOOD ESTABLISHMENTS.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Not using separate equipment for each type of raw animal food.**RAW ANIMAL FOODS (CHICKEN, BEEF, PORK, ETC) MUST BE SEPARATED WHEN STORING IN COOLERS. **OBSERVED BULK QUANTITIES OF MEATS IN COOLER STACKED TOGETHER WITHOUT PROPER SEPARATION.
|
03/15/2011 | 82 |
- Walkin cooler is 43F....must be 41F or colder....refrigeration repairman called.....
- Potentially Hazardous food not at required temperature in cooling unit. Raw egg found to have a temperature of 43F....repairman on his way....
- Dish machine too dirty, especially on the top of the machine...dirt/dust can fall onto the clean dishes....
- One person on duty at all hours of operation, must have the Food Manager's Certification.....
|
10/06/2010 | 86 |
- Eggs sitting out at 80 degrees in food prep. area. Manager disposed of product. See condemnation form.
- Caldo being held on stove at 90 degrees, eggs sitting out at 80 degrees, ground beef on stove at 100 degrees. Manager disposed of product. See condemnation form.
- Opened can of soda found sitting on cutting board in food preparation area. Personal food/drink items found in small reach-in by stove. Employees must store food/drink in an area designated for employees personal food items.
- Eggs found sitting out on counter at 80 degrees and ground beef being held on stove at 100 degrees; no longer in sound condition. Manager disposed of unsound product.
- Hand washing facility is blocked.
- Evidence of ants observed, near 3-compartment sink and water heater. Pest Control must treat establishment with in the next 10 days. Please save receipt of service for inspector to see.
- Cutting boards found in poor condition. Establishment must replace cutting boards.
|
11/10/2009 | 73 |
| No violation noted during this evaluation. | 07/21/2008 | 76 |
Restaurant representatives - add corrected or new information about Rockys Taco, 2423 Pleasanton Rd, San Antonio, TX »