- 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 MEAT BEING CUT NEXT TO BLOCKS OF CHEESE.
- 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. CERTIFIED FOOD MANAGER EXPIRED 4/20/2015
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02/05/2016 | 93 |
- 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).
- Do not store any items inside hand sink for any length of time. i.e. cup in handsink
- Use effective means of rodent control. Save service receipts for verification.
- 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) 4) Air dry solution at 200 ppm
- Discontinue using broken/chipped wares i.e. lids for RTE FOOD
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10/16/2015 | 87 |
- Place backflow devices on any threaded hose bib.
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, and ware washing area.
- . 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) 4) Air dry sanitizer solution was at 200 ppm
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09/10/2015 | 90 |
| No violation noted during this evaluation. | 02/12/2015 | 100 |
| No violation noted during this evaluation. | 11/14/2014 | 100 |
| No violation noted during this evaluation. | 07/22/2014 | 100 |
| No violation noted during this evaluation. | 03/31/2014 | 100 |
| No violation noted during this evaluation. | 12/02/2013 | 100 |
- 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 in use knive stored between prep unit.
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07/29/2013 | 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.(Observed employee's not washing their hands after changing to several task, then began to prep prepare outgoing PHF.)
- 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) (II) separation raw/cooked.(Observed fresh, un-used tomato inside container of raw meat.)
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03/13/2013 | 88 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. 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.
- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility. **OBSERVED EMPLOYEE WASH HANDS IN 3-COMPARTMENT SINK
- 229.163 (h)- before handling. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.** Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled.**OBSERVED EMPLOYEE GATHER DIRTY DISHES/UTENSILS AND CONTINUE TO GATHER PREPARED FOODS TO BE SERVED
- 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 using other control measures approved by the regulatory authority. 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.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing.**OBSERVED BENDS OF FOODS THAT HAVE DIRT, MOLD, AND/OR DEBRIS
- 229.166 (h) (1) (A)HWS not convenient. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Install handwashing sinks in food prep, food dispensing, or ware washing areas as needed.**INSTALL A HANDWASH SINK IN BEVERAGES AND CHIPS/SALSA STATION
- 229.166 (j) (4) sanitary sewer.**OBSERVED SEWAGE IN KITCHEN/FOOD PREP AREAS IMPROPERLY DRAINING UNTO THE KITCHEN FLOOR. OBSERVED SEWAGE ON THE KITCHEN FLOOR AS A RESULT OF IMPROPER DRAINAGE
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean food contact surfaces.**CLEAN/SANITIZE BINS OF RICE, BEANS, FLOUR, ETC. OBSERVED MOLD, DEBRIS, BUILD-UP ON BINS USED TO STORE FOODS
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean equipment used for storing foods in reach in units.**CLEAN/SANITIZE ICE MACHINE TO REMOVE MOLD
- 229.165 (m) (1) (B)grease and soil accumulation.**OBSERVED GREASE AND SOIL ACCUMULATION ON EQUIPMENT IN KITCHEN
- 229.166 (j) (4) sanitary sewer.**OBSERVED IMPROPER WASTE WATER DISPOSAL IN REAR OF THE FACILITY DRAINING INTO DITCH BEHIND FACILITY
- 229.168 (c) (1) toxics stored. Storing toxic items above food items. **OBSERVED MEDICATIONS STORED INSIDE COOLER AND ON TOP OF ICE MACHINE. PLEASE STORE PERSONAL MEDS IN SECURE/DESIGNATED AREAS AWAY FROM FOOD AND FOOD CONTACT SURFACES
- 229.165 (r) (3) (D)no sanitization.**OBSERVED EMPLOYEE IMPROPERLY WASH BOWL TO BE USED BY CUSTOMER... RINSED BOWL IN DIRTY WATER, SCRUBBED TO REMOVE DEBRIS, RINSED AGAIN, AND RE-USED TO SERVE FOOD TO CUSTOMER
- **ICE MACHINE CANNOT DRAIN INTO 3-COMPARTMENT SINK
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**COOKED FOODS IN COOLER MUST BE LABELED WITH A CONSUME BY DATE
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01/27/2012 | 60 |
| No violation noted during this evaluation. | 07/25/2011 | 100 |
- 229.164 (o) (4) (D) Raw Shell Eggs. 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.**RAW SHELL EGGS IN PREP AREA AT 79F
- 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.
- 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.
- **OBSERVED EMPLOYEE BOTTLES OF WATER STORED IN ICE MACHINE
- **PLEASE COVER ALL FOODS IN REFRIGERATOR (MEATS AND SALSA). OBSERVED NUMEROUS CUPS OF SALSA WITHOUT LIDS; ICE ON TOP. MEATS OUT OF THE BOXES/PACKAGES (FREEZER BURN)
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.**OBSERVED COOKED BEEF UNDER RAW MEATS WITHOUT PROPER COVERING.**DELI MEATS AND CHEESE INSIDE WALK IN COOLER WITHOUT PROPER COVERING.
- 229.164 (o) (7) (B) consume by date (pkgd).**OBSERVED MANY PACKAGES OF MEAT IN GROCERY BAGS WITH NO DATE LABELS
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Replace damaged cutting board.**OBSERVED SOILED WOODEN PREP TABLE.**REPLACE DAMAGED CUTTING BOARDS.**REPLACE DAMAGED UTENSILS
- 229.166 (i) (5) (A)plumbing repairs. The establishment does not have a properly installed waste water transport system. A licensed plumber with an approved permit must do all plumbing installations and/or repairs.**A LICENSED PLUMBER MUST REPAIR CONDENSATION DRAIN FROM ICE MACHINE.**3-COMPARTMENT SINK HAS SLOW DRAIN (POSSIBLE CLOG); HAVE A LICENSED PLUMBER CORRECT.
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01/21/2011 | 68 |
- Eggs on counter tempted at 70F.Condemned 100 eggs.All potentially hazardous foods must be kept at 41F at all times. Eggs can be held at 45F.
- Employee did not wash hands after killing an insect with their hands.
- Observed personal food and outer wear stored in food prep and storage areas. Designate a proper area for all personal belongings.
- Moldy vegetables in dry storage;onions,potatoes. **Observed cracked eggs in cartons. ** Instructed an employee to discard cracked eggs carrying in their hands.
- Improper storage in WIC of raw chicken over open container of raw beef. **Eggs stored over uncovered container of grated cheese.**Observed an employee kill an insect with their bare hands and then touch tripe.**Condemned raw tripe.**Observed open package of ready to eat deli ham on dirty shelf in WIC.**Condemned deli ham.**
- All potentially hazardous ready to eat foods must be proper labeled with first day of handling and expiration of 7 days later.
- Observed live roaches crawling in dry storage and ceiling. Contact a licensed pest control company for assistance of eliminating insects in establishment.Keep reciept. **Discard all dead insects.**
- Food Certification expired. Enroll CFM course to renew certification.
- Water leaking from under soda machine from plugged drain. Investigate and correct.
- Multi-use utensils and knives need to be sanitized.** Discard all chipped and cracked food contact surfaces;plates and storage containers.**Clean and sanitize all dry and cooked plastic food storage containers including lids and wood butcher boad and table.
- Post a hemilich poster in the establishment in the case of an emergency.
|
03/24/2010 | 56 |
| No violation noted during this evaluation. | 06/03/2009 | 92 |
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