All potentially hazardous foods need to be cooled down properly (135 degrees f. to 70 degrees f. within the first two hours of the cooling process (provided a food safety educational handout to manager on duty at time of inspection related to cooling down foods properly) - CORRECTED ON SITE
Employee observed handling flour tortilla with her bare hands while preparing a taco for a customer, without using any barrier such as disposable food grade gloves, foil, deli paper, or utensils. No bare hand contact procedure available for review
03/28/2016
91
Need to provide a working / visable thermometer in the small reach-in cooler located in the back area near drive-thru window
Do not use kitchen area hand washing sink for any other purpose, other than washing hands.
12/08/2015
93
Make sure all prepared ready to eat foods are properly date marked (1st date is the day food is prepared and the 2nd date is 7 days from the 1st date - food to be thrown out if not used by the 7th day) before placing into the cooler for overnight storage.
All pots, dishes, and utensils need to be washed, rinsed, and sanitized using the proper 3 step process (hot soapy water, rinse water, then clean water with sanitizing solution) - hand out of three step process given to manager
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