Angelica's Restaurant/Molino, 311 New Brnfls N, San Antonio, TX - Restaurant inspection findings and violations

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Business Info

Name: ANGELICA'S RESTAURANT/MOLINO
Type: Restaurant
Address: 311 New Brnfls N, San Antonio, TX 78202
County: Bexar
Owner: ROBERT & ANGELICA SANCHEZ
Phone: 2100000000
Number of employees: 10
Total inspections: 1
Last inspection: 02/24/2010
Score
72
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Inspection findings

Inspection Type

Date

Score
  • Rapid Reheating (165 degrees F in 2 Hrs)
    Observed that employees were reheating rice on steam table. Rice was at a temperature of 120 F while every other item on the steam table was 140 degree F. Discontinue reheating on the steam table. Rheat either in a microwave oven, stove top, or conventional oven. Refrigerated food must be reheated to a temperature of 165 F within two hours of being removed from the refrigerator and then placed on steam table.
  • Proper/Adequate Hand Washing
    Observed an employee wash dishes, then dip hands in a sanitizing solution which was less than 50 ppm, dry with a dirty towel and then begin food prep. Employees must hands with hot water and soap between tasks for at least 20 seconds twice, followed by drying hands with a single use paper towel, and then apply an alcohol based hand sanitizer before handling food with their bare hands.
  • Proper Handling of Ready-To-Eat Foods
    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.
  • Hand Wash Facilities with Soap and Towels
    Observed that the hand washing sink in the kitchen and hand washing sink in the employee restroom did not have soap or paper towels. Provide soap and paper towels at every hand washing sink in the establishment.
  • Manual/Mechanical Ware Washing and Sanitizing at ( ) ppm/temperature
    Observed that dishes were being sanitized in a sanitizing solution that was less than 50 ppm bleach. Provide for bleach sanitizing solution to be at a concentration of 50-100 ppm bleach.
  • Manager Demonstration of Knowledge/Certified Food Manager
    There was not a certified food manager on site at time of inspection. Provide for there to be at least one certified food manager at all shifts.
  • Thermometers Provided/Accurate/Properly Calibrated (+ or - 2 degrees Fahrenheit)
    Provide accurate thermometers in walk in coolers.
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
    Observed that single use utensils were being washed and reused. Discontinue this practice and reuse utensils that are meant for reuse.
 Routine Food Safety02/24/201072

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