- 229.165 (a) (1) (A)safe construction. Observed clean knives stored on rusty magnet. Ensure knife magnet is replace and kept rust free.
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03/22/2016 | 97 |
- 229.167 (p) (5) use of wrong sinks. Observed bakery employee wash his hands in the three compartment sink. Employees must only wash their hands in the designated hand washing sink and no other.
- 229.164 (r) (1) (B) (iv) manufacturer info. Observed various salsas and bunuelos stored on shelves for customer self-service and were missing the correct labels. Food packages must be labeled as specified by law. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- 229.166 (h) (1) (A)HWS not convenient. Observed hot water to be turned off at tortilla area hand washing sink because of slow leak. Hot water of at least 100 degrees F must be readily available at every hand washing sink at all times. NOTE: Leave hot water on at this sink and have plumber service this sink as soon as possible.
- 229.168 (b) working container not labeled. Observed unlabeled spray bottle filled with a clear liquid in deli section of establishment. Ensure all working containers used for storing poisonous or toxic materials taken from bulk supplies are clearly and individually identified with the common name of the material.
- 229.168 (h) (1) restricted use pesticides. Observed can of household grade pesticide in deli area. Use pesticides which the manufacturer's label instruction state that its use is allowed in a commercial food establishment or use a licensed pest control company.
- 229.163(b) Demonstation of Certification. PIC could not successfully demonstrate required certification. Ensure a Certified Food Manager is present at all times during operating hours.
- Ch 13, Art II, section 13-26 Display permit/report. Previous health inspection report was not posted. Post most recent graded inspection report and current food permit in customer view.
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11/19/2015 | 80 |
- 229.163 (n) (1) eat.drink.smoke.(2) (A) closed beverage container. Observed employee drinking from an open container in bakery prep area. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (r) (1) (B) (iv) manufacturer info. Food packaged (salsas and cookies) in a food establishment is not properly labeled. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- 229.166 (h) (1) (A)HWS not convenient. Meat market handwash sink only had scolding hot water available. Cold water was shut off due to a leaking faucet. Hand wash sink should have cold and hot water available at all times so the proper handwashing procedure can be followed.
- 229.168 (b) working container not labeled.(c) (1) toxics stored. Observed an unlabeled toxic spray bottle stored in kitchen area on shelf next to food items. All toxic items must be stored below and/or away from food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed mechanical vegetable dicer with food debris present that was stored with other clean utensils. Ensure all equipment is cleaned/sanitized properly before storing.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed a knife in the bakery that had masking tape as a handle. Ensure all multiuse food-contact surfaces are free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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07/20/2015 | 83 |
- 229.164 (o) (6) (A) PHF>135. TAMALES IN UNIT NEAR BAKERY WERE AT 120F. MOVED TO OTHER UNIT, MUST MAINTAIN 135F OR ABOVE
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked.RAW SHRIMP SITTING SAME ICE AS RAW FISH. ALSO, THIS ICE IS USED STRICTLY FOR ICING DOWN FOOD AND SCOOP AND HANDLE WAS SUMBERGED IN ICE. PLACE COOKED SHRIMP ON PLATE OR OTHER WASHABLE WARE
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (m) (2)non food contact dirty.RAW MEAT DEBRIS IN RAIL OF SLIDING GLASS DOOR TO MEAT DISPLAY CASES
- Ch 13, Art II, section 13-26 Display permit.MUST HAVE CURRENT FOOD PERMIT DISPLAYED, PERMIT EXPIRED
- 229.164 (f) (2) (A) (iv) not covered.DRY FOOD IN BAKERY MUST BE IN A CONTAINER WITH LID OR ZIP-LOCK TYPE BAGS
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01/06/2015 | 81 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food(prepared sausage and other prepared beef and pork products at 100-110 F )not at proper temperature in hold unit(135 F). PHF must be maintained at 135°F or above.NOTE: All TIme-Temp abused product condemned and voluntarily destroyed IAW city ordinance.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink(located by the Tortilla preparation station). Use this sink is for handwashing only.
- 229.164 (r) (1) (A) labeled properly. Food packaged(pre packaged ice and Pico De gallo) in a food establishment is not properly labeled. Food packages must be labeled as specified in law.
- 229.164 (o) (7) (C) lunch meat - deli. Refrigerated, ready-to-eat food(Numerous cheeses and deli meats) not properly marked with a use by date. 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. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Hand sink provided in Warewash/Bake Shop areas is blocked with objects and employees cannot have access to it. 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.
- Handwash sink located behind the Service counter is unable to be used due to a leak. Handwashing facility must be fully adequate and accessible at all times for employee use. Assure all repairs are completed by a Licensed Plumber and IAW with Law.
- 229.167 (e) (3) (A) no towels. Hand wash station(Female restroom) has no paper towels. Supply each handwash station with individual disposable paper towels.
- Use 3 compartment sink for proper manual ware washing. Note: Wash(soapy water)/rinse(clear clean water)/Sanitize(50-100 PPM chlorine: Use PH test strips to verify.)/air dry.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap (1- 1.5 inch space between the ice machine drains and the floor drain) of the drain line between the food handling equipment and the sewer line.
- 229.165 (p)not sanitized(NO residual obtained from /recently warewash air drying items: located on the drain board of the warewash sink). Proper chlorine concentration/time/temperature combinations not employed in sanitizing process. NOTE: Implement previously discussed required warewash procedures to assure proper sanitizing of all food contact equipment-utensils.
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06/09/2014 | 65 |
- Potentially Hazardous food(non shelf-stable juices at 47 F,located in the refrigerated Display refrigeration unit) not at required temperature in cooling unit. Food must be maintained at or below 41°. NOTE: Relocate all PHF i.e. "Keep refrigerated" items, to a refrigeration unit that is able to maintianitems at 41 F or less,assure unit has a functional thermometer.
- 229.166 (i) (1) (B) HWS improper use. Spoon stored in hand sink(located by the Tortilla Preparation area). Use this sink is for handwashing only.
- 229.164 (r) (1) (A) labeled properly. Food(prepackaged ice) packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat food(variety of cheeses and Deli meats,located behind the meat counter) as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. 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.
- 229.166 (f) (2) (A)HWS>100F. Hand sink(several located throughout the establishment) has no hot water. Hot water at hand sink is less than 100 degrees.
- 229.167 (e) (2) no soap. No soap at the hand washing sink(several sinks located throughout the establishment). Supply every handwashing sink with soap.
- Use 3 compartment sink for proper manual ware washing. Note: Wash(soapy water)/rinse(clear clean water)/Sanitize(50-100 PPM chlorine: Use PH test strips to verify.)/air dry.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap (1- 1.5 inch space between the ice machine drains and the floor drain) of the drain line between the food handling equipment and the sewer line.
- 229.165 (h) (2)thermometer available. Meat Display Case without an affixed thermometer. Provide thermometer inside the case.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged blades on knives . Discard and or replace unsafe equipment.
- 229.165 (m) (1) (A)not clean. In use utensils dirty(knives with accumulated food debris stored between equipment and in cutlery racks). Clean/sanitize in use utensils and store properly after items are air-dried.
- Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
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01/28/2014 | 58 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. Cooked pork was found reading a temperature of 119F.
- No written procedures maintained at establishment for time as a public health control. 229.171 (c) (3) (B) (iii) Verification. There is no temperature log in sheet for the Reach-in cooler that are used to cold hold raw beef, chicken, and pork.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course. Ensure the manager enrolls into a food safety managers program.
- 229.165 (l) (1) (B)not calibrated.
- Ch 13, Art II, section 13-26 Display permit. 229.171(f)permit required. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
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02/21/2013 | 79 |
- Ensure proper and adequate hand washing. Employee was observed performing a hand washing procedure in less than 20 seconds and did not use a cleaning compound.
- Ensure handwash facilities are adequate and accessible. Hand sink provided in bakery area but is blocked with objects and employees cannot have access to it.
- Ensure hand wash facilities are supplied with soap and paper towels. During inspection no hand soap was available at any of the hand sinks in the establishments.
- Ensure sanitizing solution is within correct parts per million. During inspection sanitizing solution used to clean cutting board was greater than 200 ppm.
- Ensure a certified food manager is present during all hours of operation. During inspection no certified food manager was present.
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repair. During inspection employee was observed washing utensils in prep sink and did not follow three step process. Washing should be done in 3 compartment sink and should include 3 step process of washing, rinsing, and sanitizing.
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. During inspection employee drinks were observed in bakery prep area and meat cutting area and were not in an approved type of beverage container.
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08/01/2012 | 77 |
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