- Observed refried beans being stored in reach in cooler, to read at 50 degrees F. Beans were prepared yesterday, as stated by manager. Other prepared foods in same cooler, were reading proper cold hold temperatures. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed chorizo mexicano that was cooked 5 hours prior, to be sitting out on prep table. Employee stated chorizo is stored in cold hold unit but had taken it out to use. Chorizo read at 70 degrees F. Ensure that all foods being held are either held under cold hold temperatures of 41 degrees F and below or hot hold temperatures of 135 degrees F and above.
- Observed employee discard personal canned drink, then proceed to don pair of gloves. Issue was addressed and inspector explained that hands should be washed every time, a task is changed. Employees corrected issue on site.
- Observed personal beverage (canned drink, with straw) being stored on top of cold hold unit. Drink was discarded by employee when inspection began. Observed red bucket storing sanitizing solution, inside hand sink in waitress area. Ensure that all personal items are stored in a designated area away from food/food contact surfaces, to prevent contamination. Personal beverages should be stored in a cup, with a lid, and straw. Hand sink is only to be used for hand washing purposes. Issues corrected on site.
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03/08/2016 | 82 |
- Observed employee that was wearing gloves, to handle apron, and dirty cloth towels, then proceed to prepare tacos. Inspector instructed proper hand washing that should be performed and to don new pair of gloves. Employee corrected issue on site. Ensure to wash hands and don a new pair of gloves every time a task a changed, prior to handling and preparing foods.
- -Observed personal items (jewelry, phones, speaker) stored on prep tables, and in drawer, next to single service items, and food prep surfaces. -Observed a spoon being stored in hand sink in waitress station, and observed roll of raw ground beef, being stored on hand sink in back kitchen area. -Ensure that all personal items are stored in a designated area, away from food and food contact surfaces. -Ensure that hand sinks are only used for hand washing purposes. Items were corrected on site.
- -Observed foods being stored in cold hold units and walk in cooler, to not fully and properly covered. -Observed raw food items (raw meats, raw shelled eggs) being stored on top of produce and ready to eat items. -Ensure that foods are properly covered at all times, when being stored in refrigeration units. -Ensure to properly store raw and ready to eat food items, to not have potential cross contamination.
- Prepared foods that were made yesterday did not have proper date marking labels. ***If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- A certified food manager was not present during hours of operation. Two certificates were posted for food managers, but these managers were not present today. Please ensure to have a Certified Food Manager present during all hours of operation.
- Cloth towels were observed to be laying on cutting boards, and hanging from waists of cooks. Ensure that cloth towels are stored in sanitizing solution, when not being used. Employees corrected items on site.
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10/20/2015 | 78 |
- Ensure that all foods are either stored under cold hold or hot hold maintenance. Ensure that foods are cold hold at 41 degrees F and below, or hot hold of 135 degrees F and above. During time of inspection, raw shelled eggs remained stored on prep table, with no ice, etc. Observed cooked chorizo mexicano to be stored on prep table, to heat up when needed on stove. Foods should not be left at room temperature
- -Observed empty, used personal foam cup with open lid being stored on top of cold hold unit. Observed open canned soda (Fanta) on top rack above uncovered, ready to eat, and raw foods, in cold hold unit. -Observed cell phones being stored next to prep tables, and single service items. -Observed red pail with sanitizing solution being stored in hand sink. -Observed silver scrubbie being stored in hand sink. ***Ensure that hand sinks are used only for hand washing procedures. ***Ensure that all personal items, including but not limited to cell phones, drinks, etc, are stored in a designated area for all employees. Beverages should be stored in a cup with a lid, and a straw.
- Queso mexicano had mold on bottom of bag. Inspector instructed manager to discard food. Ensure all food is in sound condition for service.
- -Observed uncovered containers of ready to eat foods (i.e. shredded white cheese) -Observed raw beef patties being stored in carton, as well as raw shelled eggs being stored in cold hold unit, to be stored above ready to eat foods. Ensure that all raw products are stored below and away from ready to eat foods.
- Cold hold unit in kitchen, next to hot hold unit raed at 51 degrees F. Unit felt humid. Gaskets are not in food repair. Manager stated that gaskets have been ordered for replacement. Observed door to not close properly at times. Unit should be monitored and possible serviced to ensure it is able to cool properly and hold 41 degrees f and below.
- Soap should be available at all hand sinks at all times. Issue was corrected on site
- Observed a can of Raid being stored in ware washing room. Ensure that non commercialized pesticides are not used or stored inside establishment. May be used and stored outside. Only commercialized pesticides are to be used inside establishment.
- Observed sanitizing solution for cloth towels, at waitress station, to not have bleach in solution. Manager corrected issue on site, but bleach remained high. Ensure that chlorine test strips are available and used to properly check solutions. Bleach solutions should read at 50-100ppm
- unable to find thermometer inside cold hold unit that is not working properly. When employees were asked for thermometers to check food, they stated they did not have any available. Ensure that a thin probe thermometer is available at establishment in order to properly check foods being cooked, prepared, stored.
- -Observed clean knives being stored inside cylinder container, that had debris at bottom. -Observed pans and utensils being stored prior to drying, which is causing pooling water. -Gaskets in cold hold unit are in bad repair and heavily soiled with debris. -Leaking vent observed, above rack where foods are stored. Although establishment is not storing food underneath, and has bucket catching water, please continue to monitor vent, or possible move rack for proper food storage. -Observed cloth towels being used underneath cutting boards. Ensure that all cloth towels used for multi use, are stored in sanitizing solution immediately when not in use. -Microwaves had food debris on inside. Ensure that microwaves are maintained clean when in use.
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06/30/2015 | 65 |
Restaurant representatives - add corrected or new information about Benny's Taco #3, 3650 Culebra Rd, San Antonio, TX »