- Establishment needs to make sure and keep all refrigerated, tcs foods(time/temperature control for safety of food)at a temperature of 41 degrees F and below; various salsas were at 50 degrees F and prepared at 3:45 am; condemned(6 containers discarded); orange juice was at a temperature of 68 degrees F(discarded).
- Make sure to keep cooked salsa at a hot hold temperature of 135 degrees F; temperature taken was 98 degrees F; discarded.
- Employees need to make sure and wash hands after contamination may have occurred(employee observed sneezing and not washing hands immediately after possible contamination).
- 229.164 (e) (1) (D) (ii)Bare hand documentation; Will need to provide documentation at facility to show that employees contacting ready-to-eat foods with bare hands utilize two or more control measures to provide additional safeguards to hazards associated with bare hand contact.
- Blood was seen on prepared, raw potatoes; container condemned.
- Keep all working bottles holding chemicals with the common name of the chemical inside; also make sure to store all chemicals away from in-use equipment(pitchers/other equipment). 229.168 (b) working container not labeled.
- Pooled water observed on ground in back where ice machines are stored; pooled water should be allowed to drain sufficiently to a sanitary sewer; make sure to check for leaks within the ice machines.
- Establishment needs to clean ice machines within main kitchen and in back area(near warewashing area); much slime/mildew buildup; interior of ice machine had mildew/sludge buildup; Dirty lids/other kitchenware was seen and containers holding clean equipment were dirty; knives seen stuck between the wall and the warewashing machine.
- Make sure to post current food permit and last health report; last health report posted was from 2011 and food permit posted was expired(1/2016).
- No food manager on site; establishment needs to make sure to have at least one employee food manager certified during all hours of operation; proof couldn't be shown.
|
02/15/2016 | 63 |
- Salsa's on salsa bar found held @ 55 degrees F. All ready to eat potentially hazardous foods shall be held at 41 degrees F or below at all times. 229.164 (o) (6) (B) (ii).
- 229.164 (a) - Honestly presented. Raw pooled eggs adulterated by a pitcher stored in the pooled eggs stored in the egg cooler.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course. At least one certified food manager should be present during hours of operation.
- 229.165 (m) (1) (A)not clean. All Ice Machines and ice holders are dirty and have visible presence of mold. Juicer no clean to sight and touch Drill/hand held mixer not clean to sight and touch. Cleaning schedules not kept. Clean and sanitize all equipment to be used for food storage, prep, or service.
|
12/23/2014 | 82 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. GNATS ARE EVIDENT NEAR THE ICE MAKER MACHINES.
- (E)chemical not used to direction. EMPLOYEE USED TO MANY QUAT TAPLETS. ENSURE TO PROPERLY USED THE QUAT TAMPLETS. PER THE DIRECTION LABEL, ONLY 1 QUAT TAPLET SHALL BE USED PER HALF GALLON OF WATER.
- 229.165 (h) (2)thermometer available. ENSURE TO PROVIDE A THERMOMETER IN THE WALK-IN COOLER TO MONITOR THE ATTAINMENT OF FOOD PRODUCTS.
- 1. ENSURE TO CLEAN INSIDE ALL ICE MAKER MACHINE. THERE IS EVIDENTS OF RUST, WATER DEPOSITS AND MILDREW WITH THE ICE MACHINES. 2. ENSURE TO CLEAN THE STORAGE SHELVES THAT IS USED TO STORE CLEAN CUSTOMER PLATES. 3. ENSURE TO CLEAN THE STORAGE BINS THAT IS USED TO STORE CLEAN FOOD EQUIPMENT AND UTENSILS. (CORRECT ON THE SPOT) 4. NUMEROUS OF CUSTOMER UTENSILS WAS FOUND NOT PROPERLY CLEAN AND SANITIZED. ENSURE THE UTENSILS ARE CLEANED BEFORE CUSTOMER USAGE.
|
08/07/2014 | 88 |
- 229.163 (h) (1) after touching body. It was observed that the employee reported to work then she put on her hair restraint and proceeded to touch food without washing hands.
- 229.164 (t) (4) by body / discharges. Employee touched her hair while putting on her hair restraint device then she touched ready to eat foods with her bare hands which in turn cross contamination occured.
- The walk-in cooler that is located upstair is leaking waste water when the cooling unit is on defrost. Ensure to fix the drip pan and drainage pipe that is underneath the unit so that wasterwater can properly drain.
|
02/05/2014 | 89 |
- 229.165 (d) (1) (A)smooth. cutting boards rough need replacements.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Cutting limes with bare hands, need gloves or documentation for bare hand contact with ready to eat foods, change gloves after single use.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. avacadoes are to be washed and removed from their original container prior to cutting and use.
- 229.165 (h) (2)thermometer available. Need thermometer in walk in coolers.
- 229.167 (p) (11) (C)insects/pests not minimized. There are gnats in the up stairs cutting room.
- 229.166 (i) (5) (A)plumbing repairs. The mop sink in the kitchen is non operational, Please repair and bring to code.
- 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap. The hand wash station in the cutting room upstairs needs to be brought to full operational status.
|
10/08/2013 | 77 |
- Employee did not wash their hands when they moved from one duty to another.
- Employee found drinking from an open cup while in the food service line.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Food contact surfaces not cleaned and sanitized.(ice machine).Buckets for bulk items must be clean and sanitize.
|
01/14/2013 | 85 |
- Employee did not wash hands before donning gloves for working with food.
- Ice used as coolant may not be used an ingredient or food.
- Evidence of insects observed.Gnats and flies.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart.
- Equipment used in storing food not cleaned.Ice machine ,margarita and straberry machine,microwaves.
|
08/24/2012 | 77 |
- Open drinks in food line
- Dented cans. Food must be in sound cndition for human consumption
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- Discotinue store knives behind equipment. Clean and sanitize Ice machine.
|
03/07/2012 | 86 |
- 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. 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. Not preparing each type of food at different times or in separate areas. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing UNTIL MECHANICAL WAREWASHER IS REPAIRED.
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean food contact surfaces, including inside of ice macking machine ice forming trays.
|
10/10/2011 | 82 |
- Employee found drinking from open cups in the dry goods area.(Open cups found in the dry goods area.)
- Please provide that all ants in the dry storage area are removed.(Recommend scheduleing professional pest control.)
- Please provide that all food contact surfaces are being properly cleaned and sanitized.(Only window cleaner is being used in the dining room area. A sanitizing solution must be used to wipe down the tables and chairs in the dining room area.)
- Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty knive found in the dry goods storage area on the shelf.)
- Please provide that all food contact surfaces are clean and sanitized.(Ice Machines in the dining room area are dirty with mold and mildew and must be cleaned and sanitized.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice Machine in the kitchen area is dirty with mold and mildew.)
|
06/09/2011 | 87 |
- Employee found drinking from an open cup in the dry goods area.(Open cups found in the dry goods area.)
- Please provide that all Foods items are protected by covered containers or food contact material.
- Please provide that an employee has a Certified Food Manager's License onsite at all times.(Manager is Food Manager Certified but could not show certificate of completion at time of inspection.)
- Please provide that the most current inspection report is posted in public view.
|
02/08/2011 | 86 |
- Please provide that all refrigeration units can maintain a temperature of 41 degrees fahrenheit and below.
- Employee found drinking from an open cup while in the walkin cooler.(Open container found in the walkin cooler.)
- Please provide that all toxic items are properly labeled.(Cleaning bottles not properly labeled with contents.)
- Please provide that all sanitizing of equipment is done with a properly sanitized towel.(Employee rinsed towel in handsink and wiped down equipment.)
- Please provide that all refrigeration units have a accurate and calibrated thermometer.(Built in thermometer was not at correct temp.)
- Please provide that all food contact surfaces are clean and sanitized.(Ice machine out side kitchen area is dirty with mold and needs to be cleaned and sanitized.)
- Please provide that food contact surfaces are clean and sanitized.(Knife being stored in a dirty plastic package.)
|
10/15/2010 | 79 |
- Please provide that all employees wash hands when changing stations or tasks.(Observed employees moving beer kegs and returning to food preparation area without washing hands.)
- Please provide that ice machine mold is not cross-contaminating onto the ice.(Observed mold dripping onto the ice in ice machine.)
- Please provide that handwash station in adequate and accessible.(Handwash station in the kitchen area clogged with no drainage.)
- Please provide that Crickets and gnats are removed in the kitchen and upstairs storage area.(Cricket found in the lettuce turner.)
- Please provide that all toxic item bottles are properly labeled.(Unlabeled bottles found in kitchen and ice machine areas.)
- Please provide that the mold inside ice machine is cleaned and sanitized.
- Please provide that the utensil are stored in a smooth easily cleanable location.(Knives being stored in ice and on top of cardboard boxes.)
- Please provide that shelves in kitchen are cleaned and sanitized.(Shleves above the three compartment sink and inside refrigeration units are dirty.)
- Please provide that all sanitizing buckets are between 50-100ppm.(Sanitizing bucket had no sanitizing solution.)
|
07/22/2010 | 77 |
- Please provide that employees wash hands when moving from different stations or changing tasks.(Observed employees moving to and from different station without washing hands.)
- Please provide that mold in ice machine does not cross-contaminate onto ice.(Mold dripping onto ice in ice machine.)
- Please provide that the gnats in second story dry storage are removed.
- Please provide that all refrigeration units have a Accurate and Calibrated thermometers.(Cold hold units in kitchen are with out thermometers.)
- Please provide that all food contact surfaces are clean and sanitized.(Ice machine has large amounts of mold build up inside machine.)
- Please provide that all food contact utensils are stored in a smooth easily cleanable location.(Dirty knives being place back into utensil holders above three compartment sink.)
- Please provide that all food contact utensils are stored in a smooth easily clean able location.(Utensil being stored between wall and three compartment sink.)
- Please provide that all contact surfaces are clean and sanitized.(Pots and pans being stored on rusty wire shelves above three compartment sink.)
|
05/10/2010 | 83 |
- Employee drinks need to have a lid and straw.(corrected on site.)
- Need to date mark some of the cooked foods in cooler. (Barbacoa.)
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. (corrected.)
- Clean soda nozzles.(corrected on site.)
|
01/14/2010 | 86 |
- Some bulk food containers need labeling.
- Ants observed in dry storage room upstairs among bulk sugars, flours, etc. Take measures to eliminate immediately.
- Air gap on ice machine is not present. Investigate presence of an air gap between all ice machines and ice bin drain pipes and floor sewer drains. If not existant than a gap must be established.
- Need a Heimlich Hug poster, posted on noticeable wall location in dining area.
|
09/03/2009 | 86 |
| No violation noted during this evaluation. | 07/10/2009 | 97 |
| No violation noted during this evaluation. | 09/30/2008 | 100 |
Restaurant representatives - add corrected or new information about Cha-Cho's #, 7870 Callaghan Rd, San Antonio, TX »