- Observed eggs at room temperature. Observed lettuce, cheese, sausage, etc not fully submerged in ice water bath to keep proper cold hold temperatures. Ensure that all cold hold food items are at 41 degrees F.
- Hand sink is for washing hands only.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Provide soap and paper towels at all hand sinks including restrooms.
- Do not store toxics near clean wares.
- Store all medications and vitamins separate from food or food storage areas.
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
- Ensure that all food contact surfaces are clean and in good condition such as outside of bulk food containers, prep tables, handles to reach in coolers, shelving in coolers, etc.
- Ensure chemical sanitizer is within required range (cleach water 50 to 100 ppm).
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03/10/2016 | 75 |
- Observed food items at 50 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. When using ice, ice should be touching the bottom of the container and the containers in the ice should not be taller than the ice container.
- Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed raw chickenin freezer on top of ice. Observed cooked chicken with no lid stored next to raw beef with no lid. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Ensure that all food contact surfaces are clean to sight and touch. Ensure that containers holding clean wares is free of food debris and dirt. Ensure that spice containers are clean to sight and touch.
- 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.
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. Hands may not be dried on cloth towels or aprons.
- Sanitizing solution for wiping cloths was above 200 ppm. Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm). Obtain chlorine test strips.
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11/12/2015 | 72 |
- Main reach in cooler was at 48 to 52 degrees F. Also cold hold items near stove needed to have more ice. Ensure that all cold hold food items are at 41 degrees F or below at all times. Ensure that reach in cooler is repaired.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Supply the hand sink with soap.
- Ensure that all food contact surfaces are clean and in good conditon such as containers holding clean wares, handles to spice containers, prep tables, shelving in reach in coolers, etc.
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
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07/27/2015 | 78 |
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