Benny's Tacos, 1439 Roosevelt Av, San Antonio, TX - Restaurant inspection findings and violations
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Inspection findings | Inspection Type | Date | Score |
|---|
- Good Hygienic Practices (Eating/Drinking/Smoking/Other)
Make sure all drinks are enclosed and stored away from and not above food contact surfaces and food items.
- Approved Systems (HACCP Plans/Time as Public Health Control)
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.
- Inspection Reports/Food Establishment Permit are Posted and Current (corrected on site)
Make sure to post most recent food permit in a viewable area for consumers to see.
|
Routine Food Safety | 12/15/2010 | 89 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
229.166 (i) (1) (B) HWS improper use; Handwashing sink being used for the dumpage of food items; use handwashing sink only for handwashing(post a for handwashing only sign above handwashing sink).
- Approved Systems (HACCP Plans/Time as Public Health Control) (corrected on site)
Make sure to label all cooked, refrigerated, ready-to-eat, potentially hazardous foods with a consume by date to show when the food items will be sold or discarded; also containers in walk in cooler labeled with dates from July 2010(need to make sure food items are being labeled with current dates or used within approximately 7 days).
|
Routine Food Safety | 08/17/2010 | 92 |
- Proper Cooling for Cooked/Prepared Food (corrected on site)
Please provide all cooked potentially hazardous foods to be cooled from 135 degrees Fahrenheit to 70 degrees within 2 hours(management told me item was place in walk in cooler around 10:00 a.m. and temperature reading at time of inspection was 83 degrees fahrenheit).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
Please only use handwashing sink for handwashing(observed employee rinsing container off in handwashing sink).
- Proper Handling of Ready-To-Eat Foods
Please provide documentation at establishment that employees contacting ready-to-eat potentially hazardous foods utilize two other methods after washing hands, such as using a nail brush or alcohol based sanitizer(observed employees handling ready-to-eat foods with bare hands without gloves and without using an alternate method(see handout).
- Approved Systems (HACCP Plans/Time as Public Health Control) (corrected on site)
Please provide a use by and preparation date for all refrigerated, ready-to-eat potentially hazardous foods when storing for more than 24 hours
- Manager Demonstration of Knowledge/Certified Food Manager
Please provide at least one employee to be food manager certified and be present for all shifts; need to enroll in class within 30 days.
- Approved Sewage/Wastewater Disposal System, Proper Disposal
Mopsink in establishment, but not plumbed according to code; mopsink needs to be working with a combination of hot and cold running water; provide all leaks to be properly repaired(under 3 compartment sink and around fan in walk in cooler). Please make sure all plumbing repairs are done by a licensed plumber and be sure to keep invoice/receipt.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Provide all food contact surfaces to be of an easily cleanable, smooth, and non absorbant surface(ice scooper sitting in an aluminum bin; provide all bins holding clean utensils to be free of water buildup and other sitting debris.
|
Routine Food Safety | 04/13/2010 | 74 |
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