Capparellis On Main, 2524 Main Av N, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
| No violation noted during this evaluation. | 01/21/2016 | 100 |
| No violation noted during this evaluation. | 09/21/2015 | 100 |
| No violation noted during this evaluation. | 03/16/2015 | 100 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
|
10/30/2014 | 97 |
| No violation noted during this evaluation. | 12/16/2013 | 100 |
- PROVIDE FOR EMPLOYEES TO WASH HANDS AT HANDSINK USING WARM WATER AND SOAP FOR 20 SECONDS AND DRYING HANDS WITH A DISPOSABLE TOWEL. EMPLOYEES SHOULD WASH HANDS WHEN COMING INTO KITCHEN, WHEN HANDS ARE SOILED, WHEN SWITCHING TASK AND BEFORE PUTTING ON GLOVES. GLOVES ARE NOT A SUBSTITUTE FOR HANDWASHING THEY SHOULD BE USED IN COMBINATION WITH PROPER HANDWASHING EVERY TIME THEY ARE TO BE USED.
- DISCONTINUE USING HAND WASHING SINK FOR OTHER PURPOSES. HAND SINK IS FOR HAND WASHING ONLY. EMPLOYEE CLEANING RAGS USED FOR TABLE TOPS IN HAND SINK.
- ENSURE EMPLOYEE HANDLING READY-TO-EAT FOODS ARE USING SECONDARY BARRIER PROVIDED (GLOVES)
- DISCONTINUE STORING TRASH INFRONT OF HANDSINK.
|
10/05/2010 | 88 |
- Provide for an employee handling ready-to-eat foods to use the secondary barrier provided to them. Establishment has provided gloves. Before employees use gloves they must wash hands under running warm water for 20 seconds using soap and drying hands with a disposable towel.
- Provide for raw and cooked foods to be seperated to prevent cross contamination. Provide for raw beef and pork to be stored in seperate bins to prevent cross contamination.
- Provide for potentially hazardous foods in coolers lasting over 7 days to be disposed of. Food has labels from 3/08/10 and 3/15/10 that has not been disposed of.
- Provide for kitchen handsink to reach a temperature of 100F (minimum). Automatic mixing Faucet is not reaching temperature above 75F.
- Provide for ware washing machine to sanitize at 50-100ppm (Cl). Currently machine is reading at 0ppm. Establishment should have chlorine strips to measure sanitizer level on a regular basis.
- Provide for an employee on site to be food manager certified.
- Provide for all food contact surfaces to be cleaned and sanitized on a regular basis. Ice machine has black mold and slime in upper inside area of ice machine and on side walls.
|
03/23/2010 | 75 |
| No violation noted during this evaluation. | 10/01/2008 | 84 |
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