- 229.163 (h)- before handling.Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Dishwasher operator must wash hands before moveing from the dirty side of the washer to the clean side of the washer to remove dishware from the trays and placeing them for use.
- 229.165 (r) (3) (D)no sanitization. The sanitizer is not working properly on the dishwasher.
- 229.165 (k) (14) (E)chemical not used to direction. The bleech sanitizer was over 100PPM in some of the wipe cloth buckets.
|
01/26/2016 | 90 |
- 229.166 (e) (1)plumbed according to law. The sprayer in the dishwasher area is below the top edge of the dishtray, need to raine the sorayer
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be on site that is food manager certified.
|
08/29/2015 | 93 |
- potentially hazardous foods must be maintained at 41f or below.
- 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:
- 229.167 (e) (3) (A) no towels.NEED HAND TOWELS IN DISPENSER AT BACK HAND SINK
- 229.165 (k) (14) (D) other solution. Chemical solution used without demonstrating to the regulatory authority that the solution achieves sanitization. No sanitizer in towel bucket at prep station
- 229.165 (m) (1) (A)not clean. do not store the ice shovel on the top of the ice machine where it is not sanitized, provide sanitary place for storage.
|
05/31/2015 | 82 |
- 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:
- 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap. at han wash sink. T room.
- 229.165 (m) (1) (A)not clean. tHE INSIDE OF THE ICE MACHINE NEED TO BE CLEANED/MOLD.
|
04/06/2015 | 90 |
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats at bar area.
- 229.166 (g) (1) (A) HWS not provided. Needes repair
|
02/04/2014 | 91 |
- 229.171 (c) (3) (B) (iii) Verification. Establishments must verify effectiveness of an operation or process. Establishment must keep log or notebook to verify effectiveness of operation or process. A temp. log book is available for the kitchen manager to fill out but it has not been maintained on a consistant basis. Ensure to maintain the temp. log book on cold/hot hold food products and the Walk-in cooling unit.
- No Heimlich poster posted.
|
03/25/2013 | 93 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food must be cooled to 70 degrees F within two hours and to 41 within four hours for a total cooling time of 6 hours. Found carne guisada and chili temping at 185 made fresh this morning. Food items are being pulled and placed in ice bath to cool down. Sugguested ice paddles for rapid cooling.
- 229.164 (o) (6) (B) (ii). Ground beef found sitting on countertop in gray bin of flour and temping at 56 degrees F.
|
02/02/2012 | 90 |
- 229.164 (o) (6) (B) (ii). Tenderized beef found on prep table in gray tub and temping at 56 degrees F. No definitive answer given for how long it had been there. Manager agreed to discard.
- 229.163 (n) (1) eat.drink.smoke. Found open employee drink stored next to pitchers and in front of paper towel dispenser for hand sink in food prep area.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Observed mold in ice machines. Must adhere to regular cleaning/sanitizing schedule for both machines.
- 229.164 (f) (2) (A) (iv) not covered. Multiple food items observed in walk-in cooler and individual reach-in coolers without covers. Salsa located in large pan stored on floor in walk-in cooler was not covered and a pitcher was left in salsa with exterior including handle covered in salsa.
- Provide for only food grade scoops to be used in bulk food storage bins and that they are stored handle up if kept in bins.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Observed flies and gnats throughout kitchen area and found dead roach in dry storage area. Contact pest control for follow up.
- Must post most current Food Inspection Report within reasonable view of customers. DO NOT POST follow-up inspections.
|
09/15/2011 | 81 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. Observed 20 pounds of ground beef mixed in flour in gray bins left at prep area for undetermined amount of time. Countertop meat temped at 68 to 70 degrees F. Recently prepared patties were found in adjacent cooler and temped at 66 to 68 degrees F. Spoke with manager who instructed employ to destroy all by placing in trash can.
- 229.163 (e) hands and arms. Observed employees washing hands in sanitizing buckets, handling food without gloves and not following proper handwash procedures when handling food with bare hands.
- 229.166 (i) (1) (B) HWS improper use. Handwash sink in food prep area found with dough scattered all over sink and wall and scrubber and dish rag stored inside. Handwash sink in front prep area found with discarded lime.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. If employees are going to prepare chicken and beef for fajitas without washing hands and then wearing gloves they must utilitize two or more control measures and training and acceptance of policy must be documented.
- 229.166 (f) (4) air gap 2x. Provide that all drainage pipes from ice machines and soda machines maintain a gap of at least 2 times the diameter of the pipe to drains to prevent backflow of contaminated water into fresh water supply.
- 229.165 (m) (1) (B)grease and soil accumulation throughout kitchen. All equipment needs to be wiped down and excess food debris removed. Ice machines need to be cleaned an sanitized. All shelving units especially those used for storage of clean wares need to be cleaned, sanitized and free from excess food debris.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Oar used in ice bins displays evidence of deterioration and is discolored and displays evidence of mold buildup.
|
05/10/2011 | 72 |
- Please provide that all employee properly wash hands.(Observed employee rinsing hand with water gun in bar area.)
- Please provide that all Employees do not dump drinks or food in hand sinks.(Food debris found in the kitchen area handsink and salad bar handsink.)
- Please provide that the washing machine in the kitchen area sanitize between 50-100ppm.(Measured above 200ppm at time of inspcetion.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice machines in the kitchen area need to be cleaned and sanitized due to mold inside machines.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Soda gun holsters are dirty and need to be cleaned and sanitized.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Refrigeration unit where glasses are stored in the bar area need to be cleaned and sanitized of all food debris.)
|
11/17/2010 | 86 |
- NEED FOOD MANAGER TRAINING CERTIFICATES FOR ALL MANAGEMENT ON DUTY AT ALL TIMES.
- ONE INCH AIR GAPS NEEDED AT ALL ICE BINS USED FOR FOOD PURPOSES.
- LABEL BULK FOOD CONTAINERS AS TO CONTENTS.
|
04/02/2010 | 90 |
| No violation noted during this evaluation. | 09/23/2008 | 84 |
Restaurant representatives - add corrected or new information about Alamo Cafe #2 #, 10060 Ih 10 W, San Antonio, TX »