- Observed employee in kitchen to wash hands for less than 20 seconds, with cold water. 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), as well as each time gloves are changed.
- Observed personal beverages in bar area and in kitchen, next to food and food contact surfaces. 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 green scrubbie pad being stored in hand sink. Ensure that hand sink is only used for hand washing.
- Observed several food items, raw and cooked, uncovered and being stored in walk in cooler and cold hold unit. Ensure that all foods stored in refrigeration units are covered thoroughly. Observed raw shelled eggs being stored above partially cooked chicken and beef fajitas. Observed raw foods in packages being stored above ready to eat foods (queso, pico de gallo, etc) Ensure that all raw foods are stored above and/or away from ready to eat foods.
- Observed prepared foods with preparation date labeled on. 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.
- Hand sink in kitchen was in compliance. Hand sink in bar area was not supplied with hand soap and paper towels. Ensure to have hand soap and paper towels at hand sink at all times.
- Bleach was being used for sanitizing solution in bar area. Employees mentioned some soap is added in buckets. Ensure that solutions are prepared correctly with bleach and water only. Concentration should read at 50-100ppm. Test strips should be used for accurate testing of water.
- Manager stated he has a certified food manager license, but certificate was not presentable. Certified Food Manager should be present at establishment during all hours of operation, with proof of certification. 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.
- Cold hold unit is leaking water from bottom. Ensure unit is serviced to ensure proper circulation is available in order to prevent pooling water and to prevent unit from working improperly.
- Observed rolled enchiladas and tortillas being stored in grocery bags. Observed cooked foods on hot hold, being stored in grocery bags. Ensure that only food grade items are used for food contact. Grocery style bags are not allowe. Observed gaskets of cold hold units to be very dirty with much food decries accumulation. Ensure that units are thoroughly cleaned to prevent contamination.
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