- Cold hold unit in kitchen (in-use cut tomatoes and onions) is not holding potentially hazardous foods (PHF) at 41 degrees F. or below and time as a public health control is not being used. Corrected on site - items moved to another cooler and in-use items placed on ice
- Need to keep buckets of green salsa covered when stored on lowest shelf inside the glass door reach-in cooler, located at the waitress station
- Proper wash - rinse- sanitize sequence is not being used at the 3 compartment sink, when washing and sanitizing dishes for re-use
- Must be able to provide current documentation of certified food manager during inspection. Provide documentation of a current certified food manager by next routine inspection to avoid re-inspection fees
- Must post current San Antonio Health Department Food Permit in a location visable to the public
|
01/26/2016 | 82 |
- Cut tomatoes and onions must be held at 41 degrees F. in cold hold unit, unless time as a public health control is being used. Thermostat may need to be adjusted. Cut tomatoes and onions were placed in ice to make correction.
- All prepared and/or ready to eat foods stored overnight in cooler unit must be properly date marked.
- Sanitizing solution must be monitored daily for correct level to ensure proper sanitizing of dishes in the 3 compartment sink. Provide test strips for employees to monitor as needed.
- Must keep current inspection report posted in public view at all times.
- Must provide disposable paper towels in both restrooms at all times of operation.
|
09/03/2015 | 82 |
- Make sure large containers of guisado (cooked/ready to eat meat product) is cooled from 135 degrees F. to 70 degrees F. within 2 hours before placing into reach in cooler. This can be done by placing guisado into shallow pans before placing into reach-in cooler unit or icing down the larger container.
- Make sure any chemical or insecticide (approved for commercial/food use) is stored away from any food storage or food handling areas.
- Make sure proper, wash-rinse-sanitize, sequence is being used at all times when in operation and washing/sanitizing dishes and utensils
- Current posted San Antonio Health Department Food Establishment Permit expired 2/2015. Ownership could not locate current permit at time of inspection. A 10 day notice is issued and the current permit must be purchased or a copy obtained by 4-23-15 to avoid any re-inspection fees. Please go to 1901 S Alamo to purchase your current permit before the follow up inspection on 4-23-15.
|
04/13/2015 | 86 |
- Menudo must be cooled from 135 degrees F. to 70 degrees F. within the first two hours before placing in cooler. Menduo was placed back on ice and cooled rapidly on site during inspection.
- Observed employee handling ready to eat food, flour tortillas with bare hands, prior to being served to customers. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (tortillas) without the use of a barrier, such as gloves, deli tissue, utensils, etc, then the following document is presente and on file in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Make sure plastic bags used to store meat or raw tortilla dough are made of food grade material.
|
12/10/2014 | 88 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- OBSERVED A INUSE KNIFE STORED BETWEEN 3 COMPARTMENT SINK AND WALL.
|
08/15/2014 | 82 |
- 229.163 (n) (1) eat.drink.smoke. Observed employees drink from soda can by the cold hold unit. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Observed employee drink from a closed container with straw next to cold hold unit and did not wash hands.Employee began working with ready to eat foods. Employees must drink from clean closed beverage containers with cleans hands.
- Observed no documentation for handling ready to eat foods. Owner stated they just ran out of gloves. Use the two safe guards when working with ready to eat foods until gloves are purchased. If establishment decides to begin working with ready to eat foods bare handed then the documentation must be understooded by the employees and safe guards must be in place.
- Observed small roaches in the restroom and on kitchen floor next to drain. Pest control was called and is scheduled for 10/2/2013 at 8pm. Eliminate the presence of insects by using any approved means.
- Observed raid and hot shot containers in the kitchen, both containers state not to use near food areas. Ensure all chemicals used are intended for food areas.
- Observed water from the hand sink falling on the floor. Investigate and repair pipe for proper waste water disposal.
- Observed cups with cracks on the sides. Ensure all kitchen equipment and utensils are in good repair.
|
10/01/2013 | 80 |
- 229.167 (p) (5) improper use of sinks. Observed employee wash hands at the three compartment sink. Employees must wash hands in a hand washing lavatory or approved automatic hand washing facility.
- Observed employee drink inside the ice bin. Protect food from contamination by storing food in packages, covered containers, or wrappings. Protect food from cross-contamination by ensure employee drinks are kept out of food.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed coffee cup and plates with chip on the rim. Discard and or replace unsafe equipment.
- 229.165 (a) (1) (A)safe construction. Observed plastic container orginally used for butter, sour cream, ect. being reused. Use food specific containers.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director.
|
04/11/2013 | 86 |
- Food handlers must wash their hands bwteen tasks such after touching towel "oven mitt" to wipe fingers between handling Ready to Eat foods such as tortillas or greasy items.
|
11/02/2012 | 96 |
- 229.163 (f) (1) 20 seconds.Remind all food handlers proper handwashing must be for 20 seconds, and for Ready to Eat Foods (handling foods with their bare hands) such as Tortillas, bread, cheese, lettuce, tomatoes proper handwashing is for 40 seconds followed by a second barrier such as hand sanitizer. **229.163 (f) (1) 20 seconds.Remind todos los manipuladores de alimentos deben lavarse bien las manos durante 20 segundos, y es para comidas listas para comer (de manipular los alimentos con sus propias manos), tales como tortillas, queso pan, lechuga, tomate correcto lavado de manos durante 40 segundos, seguido por una segunda barrera, como desinfectante de manos
- 229.163 (n)- eat, drink, smoke. Food handler engaging in food handling such as portioning out food with personal food plate and open drink container in prep area.Food handling employees must eat in designated area and drink from a closed container with a spill proof lid and straw ***229.163 (n) - comer, beber, fumar. Manipuladores de alimentos participar en la manipulación de alimentos, tales como porciones de alimentos con la placa de alimentación personal y contenedor de bebida abierta en el área de preparación.Food debe comer en el área designada y beber de un recipiente cerrado con una tapa a prueba de derrames y la paja.
- Food handlers must utilize hand sanitizer after washing their hands if no other barrier will be used such as gloves. **Los manipuladores de alimentos deben utilizar desinfectante de manos después de lavarse las manos si no hay otra barrera se utilizará como guantes.
- 229.165 (f) (12) (B)integral thermomter.Place a calibrated thermometer in large Reach in Cooler. 229.165 (f) (12) (B) thermometer. Place integrante un termómetro calibrado en gran alcance en el enfriador.
- 229.163 (f) (2) (C) drying hands.Food handlers are to thoroughly dry their hands after proper handwashing. Los manipuladores de alimentos deben secar bien las manos después de lavarse bien las manos
|
07/05/2012 | 85 |
- Open drink container of employees in kitchen. All employee drinks must have lid and straw. Drink was discarded.
- 229.164 (e) (1) (D) (ii) (III) doc- sanitizer. Food handlers handling RTE foods without barriers-no sanitizer. Food handlers instructed to wear gloves. Establishment must document policy for Ready To Eat foods and bare hand contact.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw meat stored above Ready to Eat foods such as guacamole. All potentially hazardous foods must be stored properly in WIC and RIC.
- 229.168 (b) working container not labeled. Plastic spray bottle not labeled with product/chemical name. All containers with toxic/chemicals must be labeled with product name.
- At time of inspection no employee present was a Certified Food Manager. A Certified Food Manager must be present at all times, this may require more than on employee with Certification. When course is completed take course completion to 1901 S.Alamo the the Health Desk and purchase a Metro Health I.D. Cost of I.D/Certificate is $15.45.
- 229.163 (i) not in HWS.All employees are to wash their hands at the hand sink not at 3 compartment sink.
|
12/14/2011 | 82 |
- Observed employee chewing gum or mint while in the kitchen. Retrain all food handling employees chewing gum or other in prep area is not permitted. Employee discarded item.
- No Certified Food Manager on site during inspection. A CFM must be available during all hours of operation and this may require more than one employee with Certification. Once certification is obtained/completed take certificate to 1901 S.Alamo for a Metro Health Certificate. Cost of certificate is $15.45
|
05/12/2011 | 93 |
- Observed 4 cartons of eggs on counter at improper temperature of 68F and 80F. Condemned eggs. Ensure all potential hazardous foods are kept at 41F or below. Shelled eggs can be kept at 45F or below.
- Food employee washed hands in a 3-comp sink.Retrain all employees regarding proper use of all sinks.
- Observed open styrofoam cups and soda cans in immediate serving and preping areas. Retrain all employees to drink from a closed spill proof container and straw.
- 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.
- Improper storage of raw pork chops RIC cooler and raw beef above shelled eggs in the condiment cooler. Ensure proper storage of all potentially hazardous foods in coolers.
|
06/09/2010 | 83 |
| No violation noted during this evaluation. | 04/14/2009 | 81 |
| No violation noted during this evaluation. | 05/08/2008 | 84 |
Restaurant representatives - add corrected or new information about Cafe San Luis, 1606 Castroville Rd, San Antonio, TX »