Cafe Rosa Mexican Restaurant, 8507 Mc Cullough Av A-9, San Antonio, TX - Restaurant inspection findings and violations
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Inspection findings | Inspection Type | Date | Score |
|---|
- Personnel with Infections Restricted/Excluded (corrected on site)
ENSURE EMPLOYEE WITH A CONSTANT COUGH IS RESTRICTED FROM DOING ANY OPEN HANDLING OF FOOD, CLEAN EQUIPMENT,UTENSILS AND LINENS AND UNWRAPPED SINGLE SERVICE ITEMS AND UTENSILS.
- Proper/Adequate Hand Washing
ENSURE EMPLOYEE WASH HANDS PROPERLY AT HAND SINK USING SOAP AND WARM WATER FOR 20 SECONDS THEN DRYING HANDS USING A DISPOSABLE TOWEL.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other)
DISCONTINUE USING APRON TO DRY HANDS.
- Proper Handling of Ready-To-Eat Foods
ENSURE EMPLOYEE ARE PROVIDED WITH A SECONDARY BARRIER FOR HANDLING READY-TO-EAT FOODS. CURRENTLY EMPLOYEE SARE NOT USING GLOVES AND THERE IS NO SECONDARY BARRIER (HAND SANITIZER, NAIL BRUSH, ETC...) PROVIDED.
- Approved Systems (HACCP Plans/Time as Public Health Control)
ENSURE ALL FOOD BEING HELD AT ROOM TEMPERATURE IS TIME LOGGED TO ENSURE THE FOUR HOUR HOLD PERIOD IS NOT EXCEEDED.
- Hand Wash Facilities with Soap and Towels (corrected on site)
ENSURE HANDSINK IS EQUIPPED WITH SOAP AND DISPOSABLE TOWELS AT ALL TIMES. HANDSINK HAD NEITHER SOAP OR DISPOSABLE TOWELS. EMPLOYEES ARE CONDFUSED AND WASHING HANDS AT MOP SINK BECAUSE MOP SINK IS EQUIPPED WITH SOAP AND DISPOABLE TOWELS.
- Manual/Mechanical Ware Washing and Sanitizing at ( ) ppm/temperature
ENSURE WARE WASHING SANITIZER REMAINS BETWEEN 50 -100 PPM AT ALL TIMES.
- Manager Demonstration of Knowledge/Certified Food Manager
ENSURE AN EMPLOYEE ON SITE IS FOOD MANAGER CERTIFIED. CERTIFIED PERSONNEL SHOULD BE INVOLVED IN KITCHEN AREA TO ENSURE GOOD SANITATION STANDINGS.
- Inspection Reports/Food Establishment Permit are Posted and Current
ENSURE MOST CURRENT INSPECTION REPORT IS POSTED IN A CONSPICUOUS PLACE FOR CUSTOMERS.
|
Routine Food Safety | 10/11/2010 | 68 |
- Proper/Adequate Hand Washing (corrected on site)
(1)Employees observed not washing their hands and exposed portions of the arms before and between tasks. (2)Before returning to handling foods, employee rinsed hands (instead of washing them) and did it in the 3-compartment sinks (not in the handsink).
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
(1)Employee found chewing while in the food service line. (2)Employee found drinking from an open cup while in the food service line.
- Proper Handling of Ready-To-Eat Foods
No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- Approved Systems (HACCP Plans/Time as Public Health Control)
Properly date-mark all potentially hazardous foods stored in coolers.
- Hand Wash Facilities with Soap and Towels
No soap at the hand washing sink.
- Manager Demonstration of Knowledge/Certified Food Manager
There must be at least one person per shift who is Food Manager certified.
- Approved Sewage/Wastewater Disposal System, Proper Disposal
Repair leaking drain pipe for 3-compartment sink.
|
Routine Food Safety | 03/23/2010 | 75 |
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