- * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html
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11/04/2015 | 97 |
- 229.164 (o) (6) (B) (i). Less than or equal to 41 degrees Fahrenheit. Potentially Hazardous Foods must be maintained Less than or equal to 41 degrees F. Items in a prep unit were at or above 50 degrees F. Ambient temperature on the unit was 66 degrees F. Rapidly cool items in this unit to 41 or less. Discard remainder at the end of the day. Have the prep unit repaired or adjusted to maintain PHF at or below 41 degrees F.
- 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Place a accurate thermometer in side each refrigeration unit to monitor adequacy of unit temperature control.
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07/13/2015 | 92 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. This was much better than previous inspections. A few things were uncovered. Corrected imediately.
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03/19/2015 | 96 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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11/17/2014 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Employee filling bucket in hand sink. Use this sink is for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Items in the process of cooling must be lightly covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.166 (j) (4) sanitary sewer. Dumping mop water out the back door. Waste water from a food establishment must be conveyed to a sanitary sewar. Use the mop sink to dispose of waste water.
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07/29/2014 | 89 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.166 (i) (1) (B) HWS improper use. Employees using sink to dump drinks, other wating functions, and to wash hands. Make one sink in front area a prep sink, no hand washing. The other hand washing only.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared foods placed in cold hold greater than 24 hours must be labeled with the date prepared and placed in cold hold. Discard after 7 days with day one being the date prepared.
- 229.165 (m) (1) (A)not clean. Scoop used to dispense ice not stored in a clean location (ie top of ice machine) Store ice scoop in a routinely cleaned and sanitized container or handle up in the ice.
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03/13/2014 | 81 |
- 229.165 (a) (1) (A)safe construction. Equipment Surfaces must be Constructed of materials that are smooth easily cleanable and nonabsorbent. Cardboard being used as a food storage surface.Card board is not smooth easily cleanable and nonabsorbent. Remove and discontinue use.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Shelving used in stage of food items shows visible to sight and touch build up of dirt. Routinely clean and sanitize storage surfaces.
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours must be labeled with the date placed in cold hold. Discard after 7 days with day 1 being the date prepared.
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11/12/2013 | 89 |
- (1) USE HANDSINK FOR HANDWASHING ONLY. OBSERVED A FORK AND KNIVE INSIDE HANDSINK LOCATED IN THE WAIT STATION. - ITEM CORRECTED ON SITE. (2) USE MOP SINK FOR DISPOSING OF WASTE WATER ONLY. DO NOT USE MOP SINK FOR WASHING PANS. OBSERVED DISH SCRUBBER/CLEANING SPONGES INSIDE OF MOP SINK. ALL DISHES/PANS TO BE WASHED IN THE THREE COMPARTMENT SINK. - ITEM CORRECTED ON SITE.
- STORE CHEMICAL SPRAY BOTTLES AWAY FROM CLEAN DISH SHELVES. - ITEM CORRECTED ON SITE.
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04/08/2013 | 93 |
- Ensure cross-contamination of raw/cooked foods does not occur. During inspection raw foods were stored above cooked foods in the reach in coolers. Foods were not protected from cross contamination by storage in packages, or covered containers, etc.
- Eliminate the presence of roaches. During inspection several roaches were observed crawling on prep table where raw meat was being cut. (5 lbs of meat was voluntarily discarded). Roaches were also observed coming out of water heater room. Establishments last pest control visit was 7-23-12.
- Ensure all cold hold units with potentially hazardous foods have thermometers. During inspection reach in cooler did not have a thermometer.
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08/13/2012 | 90 |
- Please provide for all potentially hazardous food to be cooled properly(Cooked pork cooled in reach in cooler at 114 degrees F after 2 hours
- Please provide for all potentially hazardous food to be held at or below 41 degreeF. Found container of chizero at 51F in cooler.
- Please ensure cross contamination does not occur. Found raw shell eggs stored in pooling blood from meat being thawed at opposite end of the cooler.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found everything in reach in cooler without date labeling.
- Please ensure that proper levels of sanitizer are 50 to 100ppm of bleach are being used are not exceeded. Found sanitizer bucked measuring above 200ppm of bleach.
- Please provide for all food contact surfaces to be clean to sight and touch. Found cooler with blood pooling around eggs.
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05/09/2011 | 72 |
- Please provide for all potentially hazardous food to be cooled properly(Cooked pork cooled in container on countertop;charro beans in reach in cooler)Both still well above 70 degrees F after 2 hours
- Please provide for all employees to follow procedure for proper/adequate handwashing(ex. After any possible contamination of hands;Before any open food handling/food preparation)
- Please provide for employee drinks to be stored separately from food contact surfaces/single service or single use items/open food
- Please do not use badly dented cans/keep badly dented cans in separate area from cans in sound condition
- Please provide for all employees to follow procedure for proper handling of ready to eat food{2 control measures/(3) forms of documentation to continue using bare hand contact------------------or always use gloves with handwashing/utensils/paper/foil etc.}
- Please provide for hot water (100 degrees F @ handsinks/110 @ 3 compartment sink) at all times establishment is in operation(80 degrees F water at all sinks while only the 3 compartment sink was being used)
- Handsinks being used to rinse/store towels and containers;Handsinks with hot water turned off;Handsinks leaking
- No paper towels at handsink
- Please follow procedure for proper manual ware washing(wash/rinse/SANITIZE/air dry) use 50-100ppm bleach to sanitize/use test strips to ensure proper sanitizing solution concentration
- Please provide for all food contact surfaces to be clean/sanitized(ex. use clean towels/bucket with 50-100 ppm bleach to clean countertops/prep tables/cutting boards etc.---------------let air dry then continue food prerparation
- Please provide for all potentially hazardous food to be held at 135 degrees F or above("pastor" cooked pork held on countertop at 100 degrees F)
- Pleaseprovide for all cooked/prepared potentially hazardous food held refrigerated more than 1 day to be date labeled with use by date********************7 day maximum use by;cook/prep/thaw date counts as first day(ex. refried beans cooked 11/17/09*********maximum use by date = 11/23/09)
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11/18/2009 | 54 |
| No violation noted during this evaluation. | 11/19/2008 | 71 |
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