- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat, PHF foods 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 at 45F a max of 4 days.
|
03/17/2016 | 92 |
- PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.* 2 containers of refried beans (5 gallon size) at 56 and 61 F respectively.
- 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 to work, or control measures approved by the regulatory authority.*provided department example
- All OTC meds must be stored away from foods *Ibuprofen over steam table
- Store all toxics away or below from food
- Post current permit and most recent inspection report
- Use a thin probe thermometer for all processes: cooking/cooling/reheating/holding TCS foods
- Discontinue using single service items for food/use scoops with handles (no bowls) in bulk foods
|
01/21/2016 | 79 |
| No violation noted during this evaluation. | 09/15/2015 | 100 |
- Observed cooked potentially hazardous foods inside the walk in cooler without date labels. Ensure that all potentially hazardous foods that have been cut/cooked/prepared have a use by date of 7 days, the date prepared counting as day 1.
- Food inspection report was not posted in public view. Ensure that most current report is always posted in public view.
|
05/05/2015 | 93 |
- All foods in the walk in cooler had a temperature of 45-48F degrees. All potentially hazardous foods that have been cut/prepared/cooked must maintain a temperature of 41F degrees or below to prevent bacterial growth.
- Observed an employee wash hands for less than 10 seconds and dry their hands on a cloth towel. When washing hands, hands must be washed in water at least 100F degrees, for at least 20 seconds with soap, and dried with paper towels. Ensure employees are washing hands, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed an employee drink on the prep table directly next to ready to eat foods. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Observed employee prepare taco with bare hands. Gloves or any other barrier must be used when handling ready to eat foods with bare hands. If gloves are not used, bare hand contact documentation must be kept at the establishment. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document 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.
- Foods were not covered in the walk in cooler. Ensure all foods in the walk in cooler that have been cut/prepared/cooked are covered with plastic wrap/foil/lids/etc to prevent any contamination.
- Did not observe any date labels on potentially hazardous foods in the walk in cooler. Ensure that all potentially hazardous foods that have been cut/prepared/cooked and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- Hand sink in kitchen and restrooms did not have paper towels at time of inspection and soap was watered down to where a lather could not be obtained. Ensure that all hand sinks are supplied with adequate soap and paper towels at all times for proper hand washing.
- Observed several roaches throughout the dining area and two live roaches in the kitchen. Also observed several flies in the kitchen. Ensure all necessary measures are taken to reduce the presence of pests in the establishment.
- Observed a great amount of rodent droppings on all the wares on storage rack by drive through window. Ensure all necessary measures are taken to reduce to presence of rodents. All wares/utensils on storage rack need to be properly cleaned and sanitized before being reused.
- Establishment did not have chlorine at time of inspection. Dishes were not being sanitized and tables in dining area were being wiped down with soap and water. Ensure that chlorine (or any sanitizer) is readily available for proper sanitizing procedures for dishes and dining tables.
- Certified food manager was not present at time of inspection. Ensure at least one person who has completed food managers certification course is present while establishment is operating.
- Observed several pots/pans/wares/utensils on the storage rack with food debris and grease left on. Ensure all wares are properly washed and sanitized before being reused.
- Establishemnt did not have food permit or current routine inspection report posted in public view. Ensure food permit as well as most recent ROUTINE inspection report are posted in public view. If a copy of the food permit is needed, one may be purchased at 1901 S. Alamo for a fee of $15.15.
|
05/28/2014 | 54 |
- Observed an employee wash their hands in the 3 compartment sink without soap. Proper hand washing procedures must always be followed when handling food. Hands must be washed only in the hand sink with soap for a minimum of 20 seconds and dried with clean paper towels or hand dryer.
- Observed a bucket in the hand sink and a bowl of flour in the mop sink. Hand sink must only be used for washing hands, items may not be washed or stored in this sink. Mop sink can only be used for disposing of waste water, foods may not be stored in this sink to prevent contamination.
- Observed raw bacon being stored above pico de gallo and potaotes. Ensure that all raw animal products are being stored below ready to eat foods to prevent contamination. Ensure that all foods in the walk in cooler are covered as well to prevent contamination.
- Did not see any date labels on the cooked/prepared potentially hazardous foods in the walk in cooler. Ensure that all prepared potentially hazardous foods kept longer than 24 hours have a use by date label of 7 days, the date prepared counting as day 1.
- Hand sink in kitchen, beverage area, and restrooms did not have paper towels. Ensure that all hand sinks are supplied with soap and paper towels at all times for proper hand washing.
- Establishment did not have food permit posted in public view and had follow up inspection report posted. Food permit and most current routine inspection report must be posted in public view.
|
01/15/2014 | 78 |
- Observed several foods in the cold hold above 41 F degrees. All cooked potentially hazardous foods must be kept at 41 F degrees or below.
- Did not observe any food handlers wash their hands during inspection and were handling ready to eat foods.
- Bare hand documentation. 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: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority. Documentaion must be kept at the establishment and each food handler must sign acknowledging that they have read and understood this.
- Observed cooked potentially hazardous food in the walk in cooler without any dates. All cooked foods kept over 24 hours must have a use by date of 7 days, the date prepared being day 1. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by date.
- Hand wash sink in the kitchen did not work. The hand washing sink must be working at all times to ensure proper handwashing. The hand wash sink in the front area is behind a wall near the womens restroom. Recommend making the sink more easily accessible for the food handler employees in front area.
- The soap provided at all of the sinks had been watered down. The soap provided must be adequate enough to work up a lather to properly clean hands.
- Could not detect any sanitizing solution in the 3 compartment sink. How to properly set up the 3 compartment sink: 1:hot water/soap 2: hot rinse water 3: sanitation with hot water and cholorx, submerge dishes for 30 seconds.
- Observed food stored in Folgers coffee containers and plastic grocery bags. All foods must be stored in food grade containers and may not be sored in single use items. All foods in walk in cooler must also be covered, ex. lids, plastic wrap.
- Did not have the Health Inspection Report posted. The lastedst Health Report must be posted in public view. The Food Establishment Permit is expired. The fees must be paid within the next 10 days or citations could be issued. Once paid for the Permit must also be posted in public view.
|
07/16/2013 | 68 |
- Cooler temperature and including other food such as carne guisada and salsa ranchero was at 48F and thermometer inside cooler read the same temp. All potentially hazardous food must stored at 41F or below at all times.
- . 229.163 (h) (6) wash as needed. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Observed dish washer handling prpeared food to put it inside of the walking cooler and did not wash her hands inbetween tasks.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.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: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. 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.
- 229.164 (f) (2) (A) (iv) not covered. Observed frozen food in freezer with out a lid to prevent conataminatic container of raw recently used pork chops. Also observed uncovered plasti Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food being stored in walk in cooler with dates. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by
- 229.166 (i) (1) (A)HWS not accessible. Bucket of water was sitting inside hand sink. there should not be any thing obstructing employees from washing their hands.
- 229.167 (e) (3) (A) no towels. Hand wash station inside women's restroom has no paper towels. All hand wash sinks should have paper towels at all times.
- Observed employee improperly washing dishes. Had soap/water/clorox mix in one compartment and water/chlorox in the second compartment. Adise employee how to properly set up the 3 compartment sink: 1:hot water/soap 2: rinse 3: sanitation with hot water and cholorx, submerge dishes for 30sec
- No food manager was on duty during time of inspection. Manager could not provide proof of food manager for establishment.
- Rice was sitting inside a plastic bag inside a metal bin in hot hold unit. Advised establishment that a food grade plastic lining must be used.
|
03/06/2012 | 64 |
Restaurant representatives - add corrected or new information about Casa Dos Laredos, 606 New Laredo Hwy, San Antonio, TX »