Observed raw packaged chorizo above gallon milk and observed raw shelled eggs above gallon juice. All raw food items should be stored above ready to eat product.
Observed ice in front for consumers to buy that did not have labels on them. Bags of ice manufactured in the stablishment should have a label with proper information on where the ice was bagged.
Observed minimum to moderate rodent activity in the store, back storage area where equipment is stored, and in the wharehouse. Minimize the presence of rodent dropping by cleaning and the use of professional pest control.
Observed employee washing large plastic bins and the sanitizing solution (CL) was less than 50 PPM. Ensure wares are being sanitized for 30 sec and that bleach solution is between 50-100 PPM. Obtain CL strips to check the water.
Observed a large mixer stored in the wharehouse and is not covered to prevent it from getting dirty. Mixer was not clean to sight. Ensure that the mixer is cleaned and stored with a protective cover.
Inspection report was not posted in customer view and the food manufacturer permit was not posted. Ensure all permits are posted in a conspicuous place and that the inspection report is posted in customer view.
Establishment could not provide proof of a certified food manager. According to the city ordinance: Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification.
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