- Paper and a plastic container were left in a hand sink. Hand sinks are for hand washing only.
- Eggs were stored above fruit and juice. Raw meat and eggs must be stored below and away from ready to eat foods.
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01/28/2016 | 92 |
- HOT WATER FAUCETS TO SEVERAL EMPLOYEE HAND WASHING SINKS IN BUTCHER SHOP AREA IN NEED OF REPAIRS.
- MUST POST CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT - CALL DEPARTMENT AT 207-0135 FOR REPLACEMENT.
- KITCHEN PREP AND DAIRY PRODUCT DISPLAY REFRIGERATORS ARE REGISTERING APPROXIMATELY 44'F AND AND 45'F AND MUST BE ADJUSTED/SERVICED SO THAT THEY BE CAPABLE OF MAINTAINING ALL PRODUCTS AT 41'F OR LOWER AT ALL TIMES..........SEE #15 BELOW.
- HOT WATER FAUCET TO ONE OF THE THREE COMPARTMENT SINKS IS IN NEET OF REPAIR TO ALLOW FOR PROPER USE OF SINK.
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09/10/2015 | 86 |
- OPEN (TWO)REFRIGERATORS FOR PREPACKAGED MEATS AND MILK, CHEESE SELECTION ARE REGISTERING AMBIENT TEMPERATURES OF BEWEEN 42'F AND 43.5'F - THEY MUST HAVE EITHER A TEMPERATURE ADJUSTMENT OR BE SERVICED IN ORDER THAT THEY BE CAPABLE OF MAINTAINING ALL DISPLAYED FOODS AT 41'F OR LOWER.
- PERSONNEL LEFT IN CHARGE MUST HAVE DOCUMENTED EVIDENCE OF FOOD MANAGER CERTIFICATION AVAILABLE ON PREMISE AT ALL TIMES.
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06/26/2015 | 92 |
- MUST REPAIR LEAKS TO HOT WATER FAUCETS TO MOST SINKS IN DELI, BUTCHER SHOP AREA TO ALLOW FOR THEIR PROPER USE.
- YOUR CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT HAS EXPIRED AS OF 2/28/2015 AND MUST BE RENEWED WITHIN THE FOLLOWING TEN DAYS - 3/17/15.
- ALL PERSONS LEFT IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERT9IFICATION PRESENTABLE ON PREMISE.
- MUST REPAIR (STRAIGHTEN), FAUCET SPOUT AT THREE COMPARTMENT SINK IN BAKERY AREA SO THAT IT BE CAPABLE OF REACHING ALL THREE COMPARTMENTS.
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03/17/2015 | 88 |
- MUST LABEL MARINADE IN BUCKET AS TO CONTENTS BUT MUST NOT USE INDUSTRIAL TYPE PLASTIC BUCKET FOR THIS FOOD STORAGE -(EXAMPLE, BUCKET LABELED TRACTOR SUPPLY COMPANY - USE FOOD GRADE CONTAINERS.
- MUST MAINTAIN SAUCES/MARINADES IN LARGE CONTAINERS COVERED/PROTECTED DURING WALKIN REFRIGERATOR STORAGE.
- MUST RE-SECURE EMPLOYEE HAND SINK TO WALL, REPAIR/REPLACE ITS FAUCET AND FURNISH WITH HAND SOAP (BAKERY)..... ALSO FAUCET TO HAND SINK IN MEAT GRINDING ROOM NEEDS RE-PLACEMENT.
- SOME CLEANING OF EQUIPMENT SURFACES NEEDED IN BAKERY AREA.
- FAUCETS TO THREE COMPARTMENT SINK IN CHICHARON/CARNITAS PREP ROOM NEEDS RPAIRS OR REPLACEMENT.
- MUST RE-ESTABLISH AIR GAP BETWEEN ICE MACHINE DRAIN PIPE AND FLOOR DRAIN.
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09/04/2014 | 80 |
- MUST REPAIR SEVERAL EMPLOYEE HAND WASHING SINK FAUCETS WHERE LEAKING AND CUT OFF UNDERNEATH TO ALLOW FOR PROPER USE.
- MUST HAVE EVIDENCE OF FOOD MANAGER CERTITIFICATION READILY PRESENTABLE ON PREMISE AT ALL TIMES.
- MUST ELEVATE ICE MACHINE DRAIN PIPES ONE INCH ABOVE FLOOR DRAIN EDGE.
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03/21/2014 | 91 |
- DAMAGED/SEVERELY DENTED ON GALLON CAN OF HOMINY PULLED AND DISCARDED DUE TO POSSIBLE AIR CONTAMINATION.
- MUST WASH, RINSE AND SANITIZE (AT 50 PPM) IN THIS ORDER DURING ALL COOKWARE WASHING SESSIONS.
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08/20/2013 | 93 |
- EMLOYEES NOT OBSERVED WASHING HANDS - MUST POST EMPLOYEE SIGNED DOCUMENTATION THAT EACH HAS RECEIVED TRAINING IN PROPER HAND WASHING PROCEDURES BEFORE HANDLING POTENTIALLY HAZARDOUS AND READY TO EAT FOODS.
- MUST MAINTAIIN ALL FOOD PRODUCTS/MEATS ABOVE FLOORS WHILE STORED IN REFRIGERATORS AND FREEZERS.
- HAND WASHING SINKS IN MEAT CUTTING REFRIGERATED AREAS WITHOUT PROPER WORKING HOT AND COLD WATER FAUCETS - MUST REPAIR IMMEDIATELY TO ALLOW FOR FREQUENT HAND WASHING.
- 229.164 (o) (7) (C) lunch meat - deli. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method - DISCARD AFTER 7 DAYS.
- CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT MUST POSTED ON WALL AT ALL TIMES - FOOD PERMIT EXPIRES ON 3/16/13 - GO TO 1901 S. ALAMO TO ADDRESS THESE REQUIREMENTS.
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03/13/2013 | 77 |
- 229.164 (o) (7) (C) lunch meat - deli. Deli products not labeled as to when manufactures packaging is opened. Label deli products with the date the package is opened, discard after 7 days.
- 229.165 (q)food contact not sanitized. In use utensils dirty. Knives stored dirty in hanger. keep knives in clean and sanitized and store dean and sanitized. Clean between uses on different meat types.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- 229.168 (c) (2) toxics above items. Storing toxic items above food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, and operating the cash register. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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10/31/2012 | 78 |
- 229.166 (i) (1) (B) HWS improper use. Rinsing vegetable in hard washing sink. Use this sink is for handwashing only.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Soda fountain syrup on floor with visible signs of water damage from mopping. Store hood 6" from floor to protect food from contamination by cleaning fluids.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility in bakery is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.165 (m) (1) (A)not clean. In use utensils dirty, cutting knives with died on Good particles. Clean and Sanitizein use utensils.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Install back flow preventer or map sink hose connection.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (o) (7) (A) consume by date (prepared). Once opened, deli meats must be date labeled with the date the manufacture's package is opened. discard after 7 days.
- 229.165 (k) (14) (A)chlorine solution. No sanitize. step sit up in the three apartment Sink. this must beset p when washing and be between 50 to 150 ppm chlorine.
- Provide for one certified food manager to be in the establishment when in operation.
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01/30/2012 | 68 |
- 229.164 (r) (1) (A) labeled properly. 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iii) quantity of contents. 229.164 (r) (1) (B) (iv) manufacturer info. 229.164 (r) (1) (B) (v) nutrition label. 33 bags of 30 count corn tortillas for taguitos. May reshelve when labels are obtained.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. STORE EGGS ON BOTTOME SHELF BELOW READY TO EAT FRESH FRUITS AND VEGETABLES.
- 229.165 (n) (1) (A) (i)clean between types meat. OBSERVED 2 MEAT CUTTERS WITH FOOD DEBRIS ON THEM. CLEAN AND SANITIZE BETWEEN CUTTING DIFFERENT TYPES OF MEATS TO AVOID CROSS CONTAMINATION.
- UNIT TEMPERATURE HAD BEEN LOWERED ON PREVIOUS DAY. EMPLOYEE STATES UNIT WAS FREEZING UP. PLEASE FIX UNIT.
- 229.163 (n) (2) (A) closed beverage container. KEEP A LID ON DRINKS AND KEEP BELOW CUSTOMER FOODS TO AVOID SPILLS/CROSS-CONTAMINATION
- 229.164 (o) (7) (A) consume by date (prepared). LABELS ALL FOODS, KEPT MORE THAN 24 HOURS, WITH DATE THEY ARE CUT/PREPPED/COOKED AND/OR 7-DAY EXPIRATION.
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS IN MENS RESTROOM AT ALL TIMES.
- 229.165 (m) (2)non food contact dirty. MOLD IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY
- 229.165 (q)food contact not sanitized. DO NOT STORE KNIFE WEDGED BETWEEN CUTTING SHELF AND MEAT DISPLAY CASE. STORE ON CLEAN AND SANITIZED CUTTING BOARD OR KNIFE MAGNET. CLEAN AND SANITIZE KNIFE BETWEEN USES.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. STORE UNCOOKED BACON BELOW READY TO EAT/COOKED FOODS IN SMALL PREP COOLER IN TORTIERILLA.
- 229.164 (r) (1) (A) labeled properly. LABEL BAGGED ICE.
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08/02/2011 | 73 |
Restaurant representatives - add corrected or new information about Culebra Meat Market #27, 5500 Babcock Rd #101, San Antonio, TX »