- Employee preparing plates for customers is handling flour tortillas with bare hands and is not using any type of approved barrier, such as foil/deli paper, utensils, or disposable gloves.
- Whole in-shell eggs should not be stored above raw or ready to eat vegetables inside the kitchen area reach-in cooler unit with glass doors.
- Edges of ice machine lid are damaged making it difficult to properly clean and sanitize as needed. Tape is not approved to make repairs
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01/14/2016 | 89 |
- The cold hold unit is not holding hazardous foods at the proper temperature of 41 degrees F. and below. Need to adjust thermostat or repair unit if time is not going to be used as a public health control measure. Corrected on site.
- All employee drinks need to have a tight fitting lid with a straw to help prevent possible hand to mouth contact. Plastic water bottles with removable caps are not an approved container for employee beverages in the kitchen or waitress station area. Keep employee drinks below and away from any food handling areas
- Towels used to wipe down food contact surfaces in the kitchen area must be stored in a sanitizing solution in order to properly sanitize and prevent possible cross contamination.
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09/10/2015 | 88 |
- Chlorine level needs to be increased when sanitizing dishes and pans at the 3 compartment sink. Chlorine solution was increased during inspection and dishes re-washed.
- Need to increase the chlorine solution in the towel bucket located at the waitress station. Towels are used to sanitize the dining room tables between customers. This was corrected on site
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05/11/2015 | 97 |
- Make sure bags used to store and/or cover raw tortilla dough balls is made of a food grade material - do not use grocery type plastic bags with colored ink
- Access lid to cubed ice machine unit, located in kitchen area next to 3 compartment sink, is damaged along the outer edges of the lid
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01/06/2015 | 97 |
- Ensure lid to ice machine is in good repair at all times. Observed damage to edges of the cubed ice machine located in back area of kitchen.
- Ensure current food establishment permit and inspection report are posted in public view.
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09/08/2014 | 94 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.Employees handling tortillas to assemble tacos. No safe guards are in place for working with Ready to eat foods. (State Guidelines for Handling of Ready to eat foods handout provided)
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
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08/28/2013 | 93 |
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