- An open drink container was left in a food prep area. Employee beverages should be kept and consumed away from food, and have a lid and a straw.
- Potatoes were stored on a counter with no use by time.Butter was stored on a counter with no use by time. Time/Temperature Controlled food can be left out for up to 4 hours.
- Tortillas and other foods were stored in grocery bags and trash bags. All food must be stored in food grade containers. Do not re-use tortilla bags.
- A spatula was kept between the wall and a table. An ice scoop was stored on top of the dirty ice machine. Utensils must be stored in a clean place.
- A plastic spatula, and the handle of a metal spatula were melted. Utensils that are no longer easily cleanable must be repaired or replaced.
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03/30/2016 | 89 |
- An open drink container was found above clean dishes on the dish rack. All beverages must have a lid and a straw.
- Mulitple pans of food were found in the reach in cooler without lids. All foods kept in the fridge must be covered once they reach 41°F.
- Multiple large pans of food were kept in the refrigerator without date labels. All cooked food stored in a cooler for more than 24 hours must have a discard date indicating 7 days from when it was prepared.
- A can of wasp killer labeled for outdoor use only was found in the kitchen. All insecticides must be labeled as safe for use in food establishments.
- A spray bottle was found with an unidentified liquid in it. All bottles of liquid must be labeled with the identity of their contents.
- The dishwashing sink was set up with soap in the middle. Three compartment sinks must be set up in order to wash, then rinse, then sanitize dishes.
- The serving end of a spatula was melted. Food contact surfaces that are no longer easily cleanable must be repaired or replaced.
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10/19/2015 | 79 |
- Observed beans cooling on the table that were going to be placed in the chest freezer.
- Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods. *** El enfriamiento de los alimentos se realizara de acuerdo con el tiempo y la temperature los criterios por medio de uno o mas de los siguientes metodos basados en el tipo de comida que se enfria: (a) colocar el alimento en recipientes poco profundos; (b) separar los alimentos en porciones pequenas o delgados; (c) utilizando equipos de enfriamiento rapido; (d) remueva la comida en un recipiente colocado en un bano de agua de hielo; (e) utilizando recipientes que facilitar transferencia de calor; (f) agregar hielo como ingrediente; o (g) otros metodos eficaces. Corrected on sight; beans were placed into ice baths to cool.
- Chicken Fajitas and chile relleno were next to hot hold and not maintained above 135 degrees.
- Potentially Hazardous Food must be maintained at 135 F or above. *** El Alimento potencialmente Peligroso debe ser mantenido en 135 F o arriba.***
- Observed employee drink in an open container. Employee drinks should have lids and straws.
- Refrigerated, ready-to-eat, Potentially Hazardous Food (PHF) held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days. *** Refrigerado, listo para el consumo, Alimentos Potencialmente Peligrosos (PHF), celebrada por m?s de 24 horas tendr? una fecha consumir por. El d?a de la preparaci?n se computar? como d?a 1. Si celebrar? en 41F o menos alimentos pueden conservarse durante un m?ximo de 7 d?as.***
- No paper towels were available at the hand wash station.
- Use only food establishment approved pesticides. *** Utilice solo establecimiento de alimento pesticidas aprobados.***
- There was no certified food manager on the premise. Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm. El capitulo 13 Articulo VI ***Una vez que usted recibe su certificado toma el Certificado de Directores de Alimento y obtiene un valido y el certificado de actual director de alimento publicado por el director de la Salud de Metro de SA Dpto que puede ser comprado en 1901 S. Alamo de lunes a viernes entre las 7h45 y a las 16h30.***
- Tortilla dough was covered with trash bags.
- Ice machine needs to be cleaned.
- Sugar was held in a plastic grocery bag with a cup used as a scoop.
- Pans were stacked so that the bottom of one pan was touching the top of the food in the other pan.
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08/13/2015 | 65 |
- Manual/Mechanical Ware Washing and Sanitizing at (0) ppm/temperature Establishment did not have bleach, employee went to buy some. Establecimiento no tenía lejía para desinfectar los platos, empleado fue a comprar lejía.
- Observed plates with chips on the rim. Ensure all kitchen equipment is in good repair. Diversas placas observadas con fichas en el borde. Asegúrese de que todo el equipo de cocina se encuentra en buen estado.
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12/02/2014 | 94 |
- 229.163 (h) (5) handling soiled equip. Observed employee drop of dirty dishes in dish tubs, then wipe tables with sanitizing solution. The employee went on serving coffee to customers. Ensure employees are washing hands from handling soiled equipment. Hand sink is accessible to all staff. 229.163 (h) (5) manejo sucio equipo. Observada caída empleado de platos sucios en tinas de plato, y luego límpielo tablas con solución desinfectante. El empleado pasó a servir café a los clientes. Asegúrese que los empleados se están lavando las manos de la manipulación de equipo sucio. Lavabo de manos es accesible a todo el personal.
- Observed employee drinking from soda glass bottle and eating breakfast. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only. Employee did wash hands afterwards. Observada potable empleado de la botella de vidrio de sosa y comer el desayuno. Los empleados deben comer, mascar, beber de una taza abierta y usar productos de tabaco en áreas designadas solamente. Empleado hizo lavarse las manos después.
- Observed reach in coolers needing to be cleaned. Ensure all food contact surfaces are clean at sight and touch. Refrigeradores observados que necesitan ser limpiados. Asegúrese de que todas las superficies de contacto estén limpias a la vista y el tacto.
- Observed bucket holding clean utensils needing to be cleaned. Ensure all food contact surfaces are clean at sight and touch. Cubo observada sosteniendo utensilios limpios que necesita ser limpiado. Asegúrese de que todas las superficies de contacto estén limpias a la vista y el tacto.
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06/16/2014 | 89 |
- Observed refrigeration unit in the back room does not have thermometer and holds potentially hazardous foods. Provide thermometer in all coolers holding potentially hazardous foods.
- Observed mold in the ice machine. Observed coffee cups with chips on the rim. Clean and sanitize all equipment to be used for food storage, prep, or service. Discard and or replace unsafe equipment.
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01/09/2014 | 94 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. PHF must be maintained at 135°F or above
- Use 3 compartment sink for proper manual ware washing. 229.165 (g) (2) (A)3 comp sink. ENSURE TO PROPERLY USE 3 COMPARTMENT SINK BY USING ALL WELLS ( WASH WITH HOT WATER AND SOAP, RINSE WITH HOT WATER, SANITIZE WITH 50 PPM HOT WATER AND BLEACH)
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course IN 60 DAYS. CURRENT CERTIFED FOOD MANAGER EXPIRED IN 2008.
- 229.165 (m) (1) (A)not clean. ESTABLISHMENT STORING UTENSILS IN DIRTY CONTAINER USED FOR FOOD PREP
- 229.165 (m) (1) (A)not clean. ENSURE TO REMOVE AND CLEAN INTERIOR OF ICE MACHINE REMOVING MILDEW AND MOLD.
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06/21/2013 | 81 |
- Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Use A PROPERLY SET UP 3 compartment sink for proper manual ware washing.
- Have a readily accessible thermometer. Cooking without a temperature measuring device.
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Clean and sanitize all equipment to be used for food storage, prep, or service.
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08/21/2012 | 83 |
- #2- Potentially hazardous foods need to be kept at 41F or less temperature. ie. Beans and meat inside reach in cooler were at 53F at time of inspection.
- 229.163 (f) (1) 20 seconds. Employees need to properly wash hands for 20 seconds and use towels for proper handwashing. ie. Employee observed not using towels after washing hands.
- 229.167 (p) (5) improper use of sinks. 229.167 (p) (5) use of wrong sinks. ie. Employee observed using mop sink for food preparation. Mop sink must be used for disposing of dirty mopwater only.
- 229.167 (e) (3) (A) no towels. No towels available for handwashing sink.
- 229.167 (p) (11) (C)insects/pests not minimized. ie. Evidence of baby roaches at storage shelves.
- #22- Need one person, per shift to have Food Manager Certification.
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07/13/2011 | 78 |
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