- 229.168 (b) working container not labeled; Make sure to label all working spray bottles with the common name of the chemical inside(windex bottle); also make sure to store these chemicals below and away from possible food items(do not store on the side of the ice machine).
- Establishment will need to work on providing areas of floor to be smooth due to pooled water observed in these openings; all water should be allowed to drain effectively to a sanitary sewer and shouldn't be allowed to accumulate.
- 229.165 (m) (1) (A)not clean; Large white containers need to be stored on a clean/sanitized surface at all times(observed containers inverted and being stored on top of the refrigerator; the area was not clean to sight/touch).
|
02/24/2016 | 91 |
- Make sure to cover all drinks with a lid and keep away from hot hold area.
- 229.168 (b) working container not labeled; Provide common name of the chemical within all working containers; also make sure to store these items away from canned sodas.
- Dirty ladle observed hanging on shelf within dry storage room; will need to make sure and wash/rinse/sanitize all kitchenware at the end of the day or when becoming dirty. 229.165 (m) (1) (A)not clean.
- Will need to make sure to keep documentation on proper handling of ready to eat foods with bare hands; employee observed handling tortillas with bare hands; employees should follow the approved measures for proper handling of ready to eat foods with bare hands; information given to owner to keep correct documentation. 229.164 (e) (1) (D) (ii)Bare hand documentation.
|
11/09/2015 | 86 |
- 229.163 (h) (4)after eat, drink,etc; Will need to make sure that employees wash hands after drinking from a cup and before handling clean plates.
- Make sure to remove all dented cans from shelf and place in area for damaged goods.
- There were some rodent droppings observed in outside storage area; owner informed me that there was a live rat that was caught the other day; make sure to clean area up and intensify pest control efforts.
|
07/27/2015 | 89 |
- Make sure to remove dented cans from shelf
- Will need to make sure that the right concentration/ph of sanitizer is provided during manual warewashing.
- Make sure to clean out microwave whenever becoming highly dirty. 229.165 (m) (1) (A)not clean.
|
04/08/2015 | 90 |
- Make sure to always store raw meat products below prepared, cooked food items while being stored within the refrigerator to avoid cross contamination.
- Don't store large white cutting board between the wall and reach in cooler since wall and back of cooler is not always clean and dust/debri accumulate more there. 229.165 (m) (1) (A)not clean.
- 229.168 (b) working container not labeled; Label large chemical container by ice machine.
|
01/12/2015 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to label refried beans, carne guisada, and cooked meat with a use by/consume by date whenever keeping these items refrigerated for more than 24 hours in facility. 229.164 (o) (7) (A) consumen por fecha (preparado); Asegúrese de etiquetar los frijoles refritos, carne guisada y la carne cocida con un uso por / consumen por fecha cada vez que el mantenimiento de estos artículos refrigerados durante más de 24 horas en las instalaciones.
- There is some slight evidence of rodent droppins within dry storage area(underneath shelves); make sure to intensify pest control efforts by using approved pest control measures. Hay una ligera evidencia de droppins roedores en el área de almacenamiento en seco (por debajo de los estantes); asegúrese de intensificar los esfuerzos de control de plagas mediante el uso de medidas de control de plagas aprobados
- 229.165 (m) (1) (A)not clean; Make sure to clean underneath lid to small sugar container in dry storage room; ice machine is slightly dirty, as well. 229.165 (m) (1) (A) no está limpio; Asegúrese de limpiar debajo de la tapa de recipiente pequeño de azúcar en la zona de almacenamiento en seco; máquina de hielo es ligeramente sucio, también.
- Make sure to always post most current health report and food permit or receipt showing payment made on food permit(current permit posted shows an expiration date of 3/2014). Asegúrese de siempre publicar informe más reciente de la salud y el permiso de los alimentos o recibo que muestre el pago hecho el permiso de los alimentos (permiso de corriente registró muestra una fecha de caducidad de 3/2014).
|
09/22/2014 | 87 |
- Establishment has annotated when refrigerated, potentially hazardous foods were prepared, but will also need to note a use by/discard date when these type of foods(refried beans, rice)are kept longer than 24 hours within the facility. 229.164 (o) (7) (A) consume by date (prepared).
- Will need to intensify efforts for minimizing rodents/rodent droppings in storage building/area(where bulk items are kept); pest control service had been out not too long ago; will need to clean area up(clean up droppings), seal areas of baseboard where broken(behind storage shelves), and then make sure that good sanitation measures are in place by cleaning up spilled food items(flour/pinto beans). 229.167(p)(11)(C)rodents.
- 229.165 (m) (1) (A)not clean; Will need to make sure and wash scoopers on a daily basis(sugar scooper had accumulated flour/debris on it).
- 229.165 (d) (1) (B)free of breaks, cracks; Will need to replace scooper for dispensing pinto beans(cracked).
- Will need to make sure and always post most recent food permit/receipt; establishment found receipt showing food permit was paid for on 3/22/14
|
05/20/2014 | 87 |
- Make sure to keep all drinks(coffee)covered with a lid and store away from single service cups and not above skillet plates for fajitas.
- Flan within small reach in cooler missing list of ingredients on label; if 2 or more ingredients are used, then a declaration of ingredients needs to be provided. 229.164 (r) (1) (B) (iii) quantity of contents.
- Provide use by/discard by dates for refried beans and other potentially, hazardous food items that are kept refrigerated for more than 24 hours.
- 229.168 (d) (2) (A) (ii) not according to label; Will need to make sure and follow manufacturer's instructions by providing appropriate amount of bleach for purposes of final sanitization(50 to 100 ppm; chlorine test paper should be light blue/purple).
|
01/27/2014 | 85 |
- 229.163 (h) (4)after eat, drink,etc; Observed employee drink from cup and not wash hands properly afterwards before preparing tortillas; all employees need to make sure and wash hands after drinking and before engaging in food preparation. 229.163 (h) (4) después de comer, beber, etc; bebida observado empleado de la taza, y no lavarse las manos correctamente después antes de preparar tortillas, todos los empleados necesitan para tomar las manos seguras y lavado después de beber y antes de realizar la preparación de alimentos.
- Need to make sure that all employee drinks are covered with a lid and stored on the lowest possible shelf to avoid any type of spillage/possible cross contamination. Es necesario asegurarse de que todas las bebidas empleados están cubiertos con una tapa y se almacenan en el estante más bajo posible para evitar cualquier tipo de contaminación cruzada derrame / posible.
- 229.164 (f) (2) (A) (iv) not covered; Do not store raw hamburger patties just on shelve within small reach in freezer for the possibility of contamination; make sure to wrap patties or keep in covered containers at all times. 229.164 (f) (2) (A) (iv) no están cubiertos; No almacene las hamburguesas crudas sólo en pequeña estantería dentro de alcance en el congelador por la posibilidad de contaminación, asegúrese de envolver hamburguesas o mantener en recipientes tapados en todo momento.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. 229.164 (o) (7) (A) consumen por fecha (preparada), refrigerados, listos para el consumo, los alimentos potencialmente peligrosos preparada y celebrada en un establecimiento de comida para más de 24 horas que no están marcados claramente para indicar la fecha o día por que el alimento se consume en las instalaciones, que se vende, o se descarta, en base a las combinaciones de temperatura y tiempo especificados.
|
09/25/2013 | 84 |
- need to properly store raw meats in the walk-in cooler.(corrected)
- 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.
- No soap at the restroom hand sink.(men's restroom dispenser not working properly) Supply the restroom hand sink with soap.
- Repair the mop sink faucet.
|
01/17/2013 | 86 |
- PHF should be rehaeated for hot holding to 165? F within 2 hours. Reheating for hot holding to 74?C (165?F) should be done rapidly and should not exceed 2hrs.
- Properly store cooked foods in cooler.Need to store raw meats under cooked foods.
- Need to repair the mop sink.
- Clean where the knives are stored.
|
08/09/2012 | 85 |
- 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.
- No soap at the restroom hand sink. Supply every handwashing sink with soap.
- Properly store utensils.(Do not place on pipe that are along wall in kitchen)
|
01/05/2012 | 90 |
- Ensure all potentially hazardous food is kept at 41°F or below; 45°F or below for uncooked shelled eggs. 1. Raw shelled eggs were on prep table at 71 °F. 2. Raw chicken in refridgerator at 50°F.
- Ensure employee drinks are covered, or NOT stored in kitchen area. Open cups of personal coffee were seen on the counter in kitchen area.
- Ensure cross contamination does not occur. 1. A knife was being stored with blade under a blender. 2. A spatula was stored between a pipe and a wall. 3. Personal items were stored under table where tortillas are being made.
- Provide adequate and accessible hand wash facilities. Hand sink did not have working hot water.
- Ensure hand wash sink has soap and paper towels. Hand sink did not have soap.
- Properly post most current routine inspection report. Report posted was from 2009. Last routine inspection was 2010.
|
04/25/2011 | 78 |
- PLEASE PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOOD TO BE HELD AT 41 DEGREES F OR BELOW FOR LONG TERM STORAGE (OVERNIGHT STORAGE)...45 DEGREES F OR BELOW FOR SHORT TERM STORAGE(REACH IN/PREP COOLERS)...45 DEGREES F OR BELOW FOR EGGS IN SHELL ******PLEASE DO NOT USE REACH IN COOLER UNTIL ABLE TO HOLD ALL POTENTIALLY HAZARDOUS FOOD AT 45 DEGREES F OR BELOW FOR SHORT TERM STORAGE...41 DEGREES F OR BELOW FOR LONG TERM STORAGE)****** ******{ALL POTENTIALLY HAZARDOUS FOOD HELD IN TEMPERATURE DANGER ZONE LESS THAN 2 HOURS}ALL POTENTIALLY HAZARDOUS FOOD REMOVED FROM COOLER..SEPARATED INTO SMALLER PORTIONS AND PLACED IN ICE BATHS TO HOLD BELOW 41 DEGREES F******
- PLEASE PROVIDE FOR ALL EMPLOYEE DRINKS TO BE STORED IN A CONTAINER WITH LID/STRAW…STORED SEPARATELY FROM FOOD... FOOD CONTACT SURFACES...CLEAN UTENSILS... SINGLE SERVICE/SINGLE USE ITEMS; PLEASE PROVIDE FOR ALL EMPLOYEE'S PERSONAL ITEMS(CELL PHONES/ETC.) TO BE STORED SEPARATELY FROM FOOD... FOOD CONTACT SURFACES...CLEAN UTENSILS... SINGLE SERVICE/SINGLE USE ITEMS
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER HANDLING OF READY TO EAT FOOD(ALWAYS USE GLOVES+HANDWASHING/UTENSILS/PAPER/FOIL TO HANDLE READY TO EAT FOOD -------OR-------USE 2 OR MORE CONTROL MEASURES/PROVIDE FOR (3) FORMS OF DOCUMENTATION TO CONTINUE USING BARE HANDS)******EMPLOYEES USING BARE HANDS TO HANDLE READY TO EAT FOOD WITHOUT USING AT LEAST 2 CONTROL MEASURES/WITHOUT ANY DOCUMENTATION IN PLACE****** SEE HANDOUT GIVEN FOR HOW TO COMPLY
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE------7 DAYS MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. CHICKEN COOKED 10/3/10------MAXIMUM USE BY = 10/9/10)
- PLEASE PROVIDE FOR HANDSINK TO BE USED FOR HANDWASHING ONLY!!!PLEASE PROVIDE FOR HAND SINK TO BE ACCESSIBLE AT ALL TIMES!!!
- PLEASE USE TEST STRIPS TO ENSURE PROPER CONCENTRATION OF SANITIZER IS USED IN SANITIZING BUCKETS (50-100PPM BLEACH)
- PLEASE PROVIDE FOR THERMOMETER FOR ALL COOLERS USED TO HOLD POTENTIALLY HAZARDOUS FOOD (POSITION IN WARMEST PART OF COOLER...IN AREA THAT IS VISIBLE TO THE FOOD HANDLER
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE CLEAN TOWELS AND {50-100PPM} BLEACH SANITIZER TO WIPE DOWN COUNTERTOPS...PREP TABLES...CUTTING BOARDS...INSIDE ICE MACHINE(REMOVE ALL ICE 1ST!!!)...ETC.)
|
10/04/2010 | 71 |
- KEEP CHEMICAL SPRAY BOTTLES SUCH AS WINDEX STORED AWAY FROM FOOD AND FOOD CONTACT ITEMS.
- STORE WIPECLOTHS BEING USED IN A WIPECLOTH BUCKET WITH WATER AND BLEACH (50 to 100ppm).
- USE A FOOD SCOOP WITH A HANDLE INSTEAD OF A BOWL FOR THE BAKING SODA DRY STORAGE BIN.
|
11/05/2009 | 91 |
| No violation noted during this evaluation. | 04/14/2009 | 92 |
| No violation noted during this evaluation. | 06/05/2008 | 77 |
Restaurant representatives - add corrected or new information about Taqueria Huentitan Jalisco, 2318 Fredsbg Rd, San Antonio, TX »