- Observed cups in hand sinks at waitress station. Observed employee discarding container of water into hand sink in kitchen hand sink. Ensure that hand sinks are only used for hand washing procedures.
- Observed cooked rice being stored at bottom of cold hold unit, where raw seafood is stored for preparation and service, above. Observed rice to be uncovered. Ensure that all raw products are stored below ready to eat foods. Ensure that foods being stored in refrigerators are fully covered to prevent cross contamination
- Observed cooked rice that was made 2 days prior to not have proper date marking labels with expiration date. 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.
- Three compartment sink did not have hot water easily accessible. Owner stated hot water is turned off at bottom due to leak. Ensure that leak is corrected to allow hot and cold water faucets to easily provide water. Water should not have to be turned on from underneath sink.
- Hand sinks were not provided with paper towels. Ensure to provide all hand sinks with paper towels at all times.
- Observed cloth towels being stored in bleach solution that was too high in concentration. Employee stated water was from over night. Ensure that water is changed out at least every 4 hours, or as frequently as necessary. Ensure that solution is checked with strips to ensure concentration reads at 50-100ppm.
- Observed gaskets in cold hold unit, to be dirty with food debris, etc. Ensure that units are thoroughly cleaned and sanitized to prevent food debris accumulation. Observed strainer of cut onions being stored on top of trash can. Ensure to store food, utensils, dishware, food contact surfaces, on clean and sanitized surfaces.
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03/08/2016 | 75 |
- Observed cooked foods in refrigerator to not be properly covered. Ensure that all foods, raw and cooked, are properly covered at all times, when being stored in refrigerator units.
- Observed cooked rice from previous day, to not have proper date marking labels, with expiration date. 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 paper towels were available at hand sink in back kitchen area. Owner corrected issue on site.
- -Observed Raid cans being stored in kitchen. Only commercialized toxics should be used or stored inside establishment. -Observed personal medications, etc being stored on shelf with single service items (i.e. foam to go containers, etc) and above cold hold unit. Ensure that all personal medications are only stored in a designated area away from food and food contact surfaces.
- Certified Food Manager not present at this time. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- Observed small leak in drain pipe at hand sink in back kitchen area. Ensure to have all leaks corrected to allow for proper disposal into sanitary sewer.
- Observed clean utensils being stored in grey plastic trays, which had food debris in them. Ensure that all clean utensils and dishware items are stored in and on clean and sanitized surfaces.
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10/30/2015 | 77 |
- Hand sink in front waitress station, did not have cold water on, due to leakage and faucet being turned off. Ensure that hand sink is corrected to have cold water along with hot water to ensure proper hand washing is being performed. Hand sink in women's restroom had slow hot water running, hot water was run by inspector but unable to reach hot water levels. Ensure hot water is able to reach up to 100 degrees F.
- Certified Food Manager should be present during all hours of operation. List of locations to take course was provided to establishment. Certification should be available by next routine inspection, to avoid citations.
- Sewage drain pipe from hand sink (back kitchen area) was leaking onto floor, into sewage drain. Leakage should be corrected within 10 days. Owner stated they are waiting on plumber to come out to correct issue.
- Cutting boards observed to have high amounts of deep scaring. Ensure that cutting boards are replaced. Surfaces should be smooth, easily cleanable, and non absorbent when used for food contact. Refrigerators should be thoroughly cleaned inside freezer and refrigerator to remove any debris. Cloth towels may not be used under cutting board. Cloth towels used for multi purposes, should be stored in sanitizing solution when not being used (as they are being stored in front waitress station in bleach)
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08/04/2015 | 87 |
- Observed cooked rice stored in refrigeration unit to read at 62.5 degrees F. Refrigerator was properly working. All other food was able to be maintained at proper cold hold temperatures. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- -Observed razor, and pepto bismol being stored next to foam cups. Store all personal belongings in an area away from food and single service items. -Observed items being stored in hand sink. Ensure that hand sink is only used for proper hand washing.
- -Observed cutting board on cold hold unit to be heavily scarred. Please ensure that cutting board is replaced to ensure surfaces are smooth, easily cleanable, and non absorbent. -Observed spoon sitting above trash can. Ensure that all utensils and dishware are stored in an area that is clean and properly sanitized.
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04/20/2015 | 88 |
- Provide back hand sink with soap at all times.
- Certificate for certified food manager not present at time of inspection. Ensure a certified food manager is present during all hours of operation.
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12/08/2014 | 94 |
- Observed employee preparing food with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Ensure that all foods in walk in cooler and cold hold units are covered fully to prevent any cross contamination. Raw and ready to eat foods should be separated from each other to prevent contamination.
- No paper towels were available at hand sink. Ensure to always provide paper towels at all hand sinks.
- Observed unlabeled spray bottle with cleaner stored in it. Ensure that any toxic substance is labeled to identify substance.
- Ensure to thoroughly clean and sanitize cold hold unit to prevent cross contamination of food that is being stored in them.
- Medications (pill bottles, cough syrup, etc) should be stored in a separated and determined area, away from food and food prep areas to prevent cross contamination.
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08/18/2014 | 83 |
- Observed container of cooked pinto beans in walk in cooler, that were prepared the day prior, to read at 47.9 degrees F. Beans were discarded by employee at per request of inspector. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed container of raw milk (used for battering of fried fish), raw fish on counter to read at improper cold hold temperatures. Ensure all potentially hazardous foods (raw or cooked) meant to be under cold hold temperatures, are maintained at 41 degrees and below.
- Observed employee wipe hands on apron and proceed to handle and prepare food plates. Observed employee handle pest control toxic bottle and then proceed to touch french fried with bare hands. Ensure to wash hands frequently after switching tasks. Ensure employees are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc)
- Observed open cup with personal beverage sitting on prep table at entrance of kitchen. . Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Observed cloth head wrap being stored on shelf above prep table next to single service plastic lids. Ensure that all personal items are stored in an area away from food and food contact surfaces/prep areas to prevent cross contamination.
- Observed employee handle cut lemons slices with bare hands. Employee stated they usually use gloves for the most. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Observed bucket of raw oysters on shlef inside walk in cooler to be uncovered and being stored above container of sliced tomatoes, which was also uncovered. Ensure that all raw products are stored below and/or away from ready to eat products to prevent cross contamination.
- Observed cooked rice and raw beef in cold hold unit in kitchen, to not be fully covered. Observed container of sliced tomatoes as well as raw fish and shrimp prodcuts in walk in cooler to not be covered. Ensure that all foods being stored in refrigeration units are fully and properly covered in order to prevent cross contamination.
- Observed container of cooked pinto beans in walk in cooler, prepared the day prior. . 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.
- Cold water at hand sink in waitress station was not available. Water turned off for cold water. Ensure hand sinks are provided with hot and cold water at all times, and is readily available at all times.
- After running hot water faucet in women's restroom, hot water was not available. Ensure hot water is readily available at hand sinks and can reach up to 100 degress F.
- Paper towels were not available at hand sink in kitchen. Ensure to supple all hand sinks with paper towels and soap at all times.
- Observed Andro Quick Kill spray bottle being stored in ware washing area. Ensure that only commercialized pest control services are used in establishment. Uncommercialzied toxics are not permitted to be used or stored inside establishment.
- A certified food manager was not present at time of inspection. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- Observed much food debris accumulation along edges of cold hold unit were ready to eat foods are stored. Ensure to thoroughly clean surfaces as frequently as needed in order to prevent buildup and to prevent cross contamination of foods to be served and prepared.
- Observed chipped plates being stored for use. Ensure that all dishware and utensils used to serve customers and prepare foods are in good repair.
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04/10/2014 | 54 |
- Observed raw shelled eggs being stored out on prep table, not on temperature. Eggs read at 72 degrees F. Employee stated they had been out for a short while, while preparation was being done. Instructed employee to store eggs in refrigeration/ice in order to maintain eggs and all cold hold foods at 41 degrees and below.
- Observed foods being stored in cold hold unit and walk in cooler to not be properly covered. Ensure all foods whether raw or prepared, being stored in walk in and cold hold units to be properly covered to prevent cross contamination.
- Observed raw fish being stored on rack above opened container of tartar sauce in walk in cooler. Ensure to store all raw products below or away from ready to eat/prepared foods, in order to prevent cross contamination.
- Observed both hand sinks in establishment kitchen and waitress station to not be supplied with hot and or cold water. Ensure that every hand sink used, has both hot and cold water, with hot water that can reach up to 100 degrees F, in order to provide for proper hand washing procedures.
- Observed hand sink in kitchen area to not be provided with paper towels Ensure to provide hand sinks with paper towels at all times.
- Observed bottle of iodine and bottle of hydrogen peroxide being stored on shelf above preparation sink and area, next to box of pancake mix. Ensure that all toxic items are stored in an area away from food and food contact surfaces, items, in order to prevent cross contamination.
- Certified Food Manager was not present at time of inspection. Ensure a certified food manager is present during all hours of operation. All certified food manager certifications should be registered with the city, which can be done at 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm for a fee of $15.45. Take certificates down when registering.
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12/02/2013 | 78 |
Restaurant representatives - add corrected or new information about El Golfo De Mexico, 5539 Old Hwy 90 W, San Antonio, TX »