- 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) 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732.
- Observed a bottle of Windex with a clear fluid in the meat market area. An employee stated the liquid was sanitizer used for the meat saw. Ensure all spray bottles are properly labeled with their chemical contents.
- Soap and bleach were in the same compartment during the time of inspection (taqueria area). Ensure dishes are being washed in hot soap-water, rinsed in clear rinse-water and sanitized in bleach-water (50 ppm - 100 ppm).
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
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03/07/2016 | 88 |
- Bulk food (bags of ice and pan dulce) available for consumer self dispensing must be prominently labeled the manufacturer's label that was provided with the food.
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11/13/2015 | 96 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Hand sinks must be used for handwashing only.
- Store toxic items away from food prep areas.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Clean and sanitize all equipment to be used for food storage, prep, or service.
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09/08/2015 | 87 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw meats and eggs below or away from vegetables and ready-to-eat foods.
- 229.164 (o) (7) (C) lunch meat - deli. Properly date-mark unused portions of deli meat that will not be consumed within 24 hours.
- 229.164 (o) (7) (B) consume by date (pkgd). Properly date-mark potentially hazardous foods (such as barbacoa and packaged pastries) that will not be consumed within 24 hours.
- 229.166 (f) (4) air gap 2x. Provide an airgapa between the ice machine drain pipes and floor drain equal to 2x the diameter of the pipe.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean refrigerated display case in Meat Market, cooler door handles, etc. Maintain a cleaning log for the slicers (must be cleaned whenever contaminted and/or every 4 hours) and refrigerated display case (must be cleaned daily).
- 229.164 (r) (1) (B) (iv) manufacturer info. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food. Label packaged pastries for grab and go.
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04/14/2015 | 74 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. NOte: A food employee that is drinking from a twist top bottle would be in violation of Section 229.163(n)(2). The intent of the provision is to reduce the risk of a food employee’s hands by contact with an area where the individual’s mouth has touched. According to the Food and Drug Administration, a bottle with a twist top does not meet the requirement.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Clean handsinks.
- Establishment policy is for food employees to handle ready-to-eat foods with gloves on. Observed an employee prepare tacos without gloves.
- 229.164 (o) (7) (C) lunch meat - deli. Properly date-mark unused portions of deli meats that have been removed from the original casing -- must be consumed within 7 days counting the day meat was removed from packaging as day 1. Condemned 1 lb of assorted unmarked deli meats and 0.5 lb of assorted unmarked cheeses.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean refrigerated display case in Meat Market, cooler door handles, etc. Maintain a cleaning log for the slicers (must be cleaned whenever contaminted and/or every 4 hours) and refrigerated display case (must be cleaned daily).
- 229.167 (e) (3) (A) no towels. Supply the handwash station in main kitchen with individual disposable towels.
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04/11/2014 | 82 |
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