Browns Mexican Food, 2405 Hackberry St S, San Antonio, TX - Restaurant inspection findings and violations

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Business Info

Name: BROWNS MEXICAN FOOD
Type: Restaurant
Address: 2405 Hackberry St S, San Antonio, TX 78210
County: Bexar
Owner: BROWNS MEXICAN FOOD OF
Phone: 2105338174
Number of employees: 6
Total inspections: 3
Last inspection: 08/25/2010
Score
84
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Inspection findings

Inspection Type

Date

Score
  • Proper Cooling for Cooked/Prepared Food (corrected on site)
    229.164 (o) (4) (A) (i) - Cooked PHF; Enchilada gravy and refried beans not properly cooled from 135 degrees to 70 degrees within 2 hours; discarded
  • Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) (corrected on site)
    Food items not being maintained at 41 degrees and below.
  • Manual/Mechanical Ware Washing and Sanitizing at ( ) ppm/temperature (corrected on site)
    Make sure to follow the correct sequence when using the 3 compartment sink 1.)wash with warm, soapy water 2.)rinse 3.)sanitize
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
    229.165 (d) (1) (B)free of breaks, cracks; Discard all chipped/broken plates and other kitchenware.
 Routine Food Safety08/25/201084
  • Proper/Adequate Hand Washing (corrected on site)
  • Cross-contamination of Raw/Cooked Foods/Other (corrected on site)
    Do not store box of avocados in ice machine.
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
    Replace/Discard all broken plates
  • Inspection Reports/Food Establishment Permit are Posted and Current (corrected on site)
    Make sure and post current food permit and last inspection report in establishment viewable to the public.
 Routine Food Safety05/05/201086
  • Proper Cooling for Cooked/Prepared Food (corrected on site)
    Meat may not be set out at room temperature after cooked; proper ways to keep food cool can be 1. keep in an ice bath 2. add ice as an ingredient 3. place in a cooler until ready to use
  • Hot Hold (135 degrees Fahrenheit) (corrected on site)
  • Cross-contamination of Raw/Cooked Foods/Other
    Rags can not be stored on prep area surfaces and used to wipe tables as food is prep; please use clean rags when wiping tables
  • Manual/Mechanical Ware Washing and Sanitizing at ( ) ppm/temperature (corrected on site)
    Chlorine should be used at 50-100 parts per million; please refer to handout for proper ways to prepare sanitizer solutions
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
    Please dispose of all dishes which are broken and/or need repair; clean mold in ice machine; please keep soda fountain clean of mold and/or debris; please dispose avacado dishes
 Routine Food Safety02/04/201080

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