- Observed employee switch tasks, prior to serving customers and wearing gloves, to not wash hands. Ensure to wash hands after every switch of task.
- Observed metal utensil in hand sink. Ensure that hand sink is only used for hand washing procedures. Observed personal water bottle being stored inside meat display case. Ensure that all personal beverages are stored in a container with a lid, and straw.
- Observed condensation leaking from vents inside meat display case. Ensure to properly cover opened packages of foods (lunch meats, cheeses, etc)
- Observed barbacoa that was cooked on Sunday to not have proper date marking labels. Ensure prepared foods, that are to be stored more than 24 hours, have proper date marking labels with expiration date of 7 days.
- Hand sink did not have paper towels. Issue was corrected on site.
- Observed leaking drain pipe at three compartment sink. Ensure to correct leak to prevent improper waste disposal
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03/24/2016 | 78 |
- Observed several personal beverages around refrigerators where raw meats are stored, as well as on prep tables, and in walk in cooler where sodas, raw shelled eggs, are stored. Ensure to keep all personal foods and drinks are stored in an area away from food and food contact surfaces.
- Observed spices in back storage room, to not be properly covered. Ensure to cover all foods stored away. Observed deli meat and cheese section of refrigerators to be next to raw meats (bacon). Ensure to store all ready to eat foods away from raw foods.
- Observed cooked barbacoa in walk in cooler, to not have proper date marking labels. with expiration dates. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- No soap available at hand sink. Hand sanitizer is not allowed to be used as soap. Ensure to provide hand soap at all times, at all hand washing stations
- Did observed a dead roach in back storage room. Ensure to seal all openings in doors leading to outside, to prevent pest infestation. Ensure to clean all spices and food debris, including blood from raw meat, from floors and racks, in order to prevent pest infestation.
- Certification for Adela Ramirez was present, although she was not present during time of inspection. Ensure that a certified food manager is present during all hours of operation.
- Observed cloth towels soiled with blood from raw meats, laying on top of cutting boards. Ensure that all cloth towels are stored in sanitizing solution immediately when not in use.
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11/02/2015 | 76 |
- Observed menudo in walk in cooler to not have proper date marking labels. . If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Hot water not quickly available at three compartment sink. Ensure that hot water is able to reach up to 110 degrees F at three compartment sink.
- Paper towels should be available at all hand sinks during hours of operation.
- Ensure to clean door handles and surfaces of cold hold unit where raw meat selections are stored. Ensure that all foods stored in refrigeration units are properly covered.
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08/25/2015 | 86 |
- Items should not be stored in hand sink. Hand sink should only be used for hand washing
- Hand sink should be supplied with soap and paper towels at all times. Soap was corrected on site.
- Two prescription bottles were being stored on rack above open container of spices. Ensure that all toxics are stored in a designated area away from food and food contact surfaces
- Observed cloth towels on cutting board areas that were sitting on prep table during time of inspection. Ensure that if cloth towels are used for multi purposes, that they are stored in sanitizing solution to prevent bacterial growth. Observed much debris on refrigeration doors, which should be cleaned and properly sanitized as frequently as necessary Containers storing spices should be thoroughly cleaned to prevent pest infestation from arising.
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05/11/2015 | 87 |
- Tortilla chips and shelled peanuts in bags did not have have proper labels. Ensure to properly label any items out of sale with manufacturing information and common name.
- Hot water not available in establishment. Employee was trying to adjust water heater. Owner stated hot water was available yesterday. Establishment is to cease all food handling operations until issue has been corrected. If establishment is found to be handling food, a citation will be issued.
- Hand sink was not supplied with paper towels.
- Meat slicers had much debris of food remnants. Ensure to thoroughly clean all equipment after each use. Equipment should be washed and sanitized after each use.
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01/28/2015 | 86 |
Restaurant representatives - add corrected or new information about Culebra Meat Market #4, 2407 Pinn Rd, San Antonio, TX »