- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs. *** Los Alimentos potencialmente Peligrosos deben ser refrescados de 135 F a 70 F dentro de 2 Horas.***
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less. *** Los Alimentos potencialmente Peligrosos deben ser refrescados dentro de 4hrs a 41 F o menos.***
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. *** Los Alimentos potencialmente Peligrosos deben ser refrescados un suma de 6 Horas de 135 F a 41 F o menos como especificado.***
- Potentially Hazardous Food (PHF) not at required temperature in cooling unit. *** El alimento potencialmente Peligroso no en temperatura necesaria en la refrigeracion la unidad.***
- Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. *** Separe alimentos animales crudos durante preparacion, el asidero, y distribuir, de listo a come alimento inclusive pez crudo para el sushi, o para marisco crudo, las verduras y cocinado listo a come alimento.***
- Refrigerated, ready-to-eat, Potentially Hazardous Food (PHF) held for more then 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. *** Refrigerado, listo para el consumo, Alimentos Potencialmente Peligrosos (PHF), celebrada por mas de 24 horas tendra una fecha consumir por. El dia de la preparacion se computara como dia 1. Si celebrara en 41F o menos alimentos pueden conservarse durante un maximo de 7 dias.***
- Eliminate the presence of insects by using any approved means. *** Eliminar la presencia de insectos mediante el uso de cualquier medio aprobado.***
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***
- Use the three compartment sink for proper manual ware washing. ***Utilice el fregadero de tres compartimientos para el lavado manual de vajilla adecuada.*** The equipment must remain in the sanitizer for 30 seconds or more. *** El equipo debe permanecer en el desinfectante durante 30 segundos o mas..***
- Food grade bags must be used to store food. ***Bolsas de grado alimentario deben ser utilizados para almacenar alimentos.***
- Food storage containers must be in good condition, containers must be smooth, easily cleanable and non-absorbent. *** Los contenedores del almacenamiento del alimento deben ser en buen estado, los contenedores deben ser lisos, facilmente faciles de limpiar e impermeables.***
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01/14/2016 | 66 |
- Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods. *** El enfriamiento de los alimentos se realizara de acuerdo con el tiempo y la temperature los criterios por medio de uno o mas de los siguientes metodos basados en el tipo de comida que se enfria: (a) colocar el alimento en recipientes poco profundos; (b) separar los alimentos en porciones pequenas o delgados; (c) utilizando equipos de enfriamiento rapido; (d) remueva la comida en un recipiente colocado en un bano de agua de hielo; (e) utilizando recipientes que facilitar transferencia de calor; (f) agregar hielo como ingrediente; o (g) otros metodos eficaces.
- Potentially Hazardous Food (PHF) not at required temperature in cooling unit. *** El alimento potencialmente Peligroso no en temperatura necesaria en la refrigeracion la unidad.*** Observed picadillo at 47 F in the reach in cooler. ***El picadillo observado en 47 F en el alcance en el refrigerador.***
- Food grade bags must be used to store food. ***Bolsas de grado alimentario deben ser utilizados para almacenar alimentos.***
- Clean the ice machine. *** Limpie la maquina de hielo.***
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09/30/2015 | 87 |
- Foods stored in the open top refrigerator for longer than 4 hours with a temperature range of 49-52 degrees and were discarded.
- Food contaminated by food employees through contact with their hands, was discarded. Food employee handled raw meat before touching ready to eat tortillas; the tortillas were discarded
- Maintain written procedures at the establishment to ensure compliance. Deep fried potatoes that are held off temperature must follow the written procedures that will need to be maintained in the establishment.
- Ready-to-eat, Potentially Hazardous Foods may be held out of temperature control if they are marked with a discard time.
- Potentailly Hazardous Foods held out of temperature control must be discarded within 4hrs.
- Use only food establishment approved chemicals, use licensed pest control company.
- Chorizo held at 119 degrees F
- In use knives cannot be stored wedged in between equipment that cannot be cleaned and sanitized. Store in use knives in a clean dry location.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
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03/31/2015 | 76 |
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified. Potentially Hazardous Food (PHF) in refrigeration units are not at the proper temperatures. Soup base/Caldo at 52 degrees F. Picadillo at 55 degrees F.
- Food items in the reach in cooler are not at proper cold hold temperatures. Sausage at 50 degrees F.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Open drink cup stored in an insert along with all the cold hold food items of the open top reach in cooler.
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. Employee preparing tacos without gloves and without proper hand washing.
- Maintain written procedures at the establishment to ensure compliance. Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- Use this sink is for handwashing only. Hand sink is being used as a dump sink.
- Repair the hand washing sink Drain and provide soap and paper towels for the sink. Sink is near the tortilla grill.
- Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- Use only food establishment approved chemicals, use licensed pest control company, properly mix sanitizers to manufacture's labels. Residential use insecticides are not approved to be used in a food establishment.
- A licensed plumber with an approved permit must do all plumbing installations and/or repairs, followed by inspection by the Plumbing Inspection department. Ice machine drain line must be properly plumbed to the sanitary sewer with an adequate air gap.
- Provide thermometers for all refrigeration units.
- Repair the open top reach in cooler, condensate water cannot collect within the cooler and cannot be collected under the unit.
- Clean the interior of all reach in refrigerators.
- A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Clean the ice machine ice scoop storage container.
- Clean the ice machine.
- Clean the dish rack where clean dishes are stored at the three compartment ware washing sink drain board.
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10/31/2014 | 56 |
- PRODUCTS FOUND STORED IN TWO REFRIDGERATORS THAT WERE OFF TEMPERATURE (RANGING BETWEEN 46 AND 53 DEGREES F. ENSURE COLD POTENTIALLY HAZARDOUS PRODUCTS PUT INTO STORAGE ARE KEPT AT 41 DEGREES F OR BELOW.
- INSPECTOR OBSERVED EMPLOYEE CRACK RAW SHELLED EGG ONTO GRILL, WIPE HANDS WITH TOWEL, AND (WITHOUT WASHING HANDS) PROCEEDED TO COOKING ON THE GRILL AND DISHING OUT READY TO EAT FOOD WITH UTENSIL. ENSURE EMPLOYEES ARE WASHING HANDS BETWEEN TASKS.
- OTHER EMPLOYEE WAS OBSERVED WASHING HANDS WITHOUT SOAP FOR 5-6 SECONDS. ENSURE EMPLOYEES ARE WASHING HANDS FOR AT LEAST 20 SECONDS WITH SOAP AND WARM WATER.
- THE OTHER EMPLOYEE RETURNED LATER TO WASH HANDS AGAIN AND (WITHOUT DRYING HANDS) MOVED TO HANDLING READY TO EAT FOOD FROM THE COLD HOLD UNIT. ENSURE HANDS ARE DRIED BEFORE WORKING AROUND READY TO EAT FOODS.
- FOOD AND DRINK OBSERVED IN TORTILLA-MAKING ROOM. ENSURE NO CONSUMPTION OF FOOD OR DRINK IS BEING CONDUCTED NEAR FOOD OR FOOD CONTACT SURFACES.
- CUP FOUND STORED IN HANDSINK IN TORTILLA MAKING ROOM. FRONT HANDSINK WAS LATER FOUND WITH DUMPED ICE AND LEMONS. ENSURE HANDSINK ARE USED FOR HANDWASHING ONLY.
- INSPECTOR OBSERVED EMPLOYEE WASH HANDS IN 3 COMPARTMENT SINK AND DRY HANDS ON APRON. ENSURE HANDWASHING IS CONDUCTED ONLY AT HANDWASHING SINKS WITH PAPER TOWELS NEARBY.
- TWO REFRIDGERATORS FOUND RESTING OFF TEMPERATURE BETWEEN 5O AND 58 DEGREES F. ENSURE UNITS ARE REPAIRED OR SERVICED SO THAT THEY ARE ABLE TO MAINTAIN 41 DEGREES F OR BELOW.
- HANDSINK IN TORTILLA MAKING ROOM FOUND WITHOUT SOAP OR PAPER TOWELS AT TIME OF INSPECTION. MANAGER ADMITTED THEY RAN OUT OF PAPER TOWEL STOCK AND WILL VISIT STORE TODAY TO BUY MORE. ENSURE ALL HANDSINKS ARE SUPPLIED WITH AN ADEQUATE AMOUNT OF SOAP AND PAPER TOWELS.
- BAREHAND CONTACT WITNESSED BY INSPECTOR ON 2 EMPLOYEES IN MAIN KITCHEN AREA. EMPLOYEES WERE GRATING CHEESE , GRABBING FOOD FROM COLD HOLD UNIT AND HANDLING READY TO EAT TORTILLAS WITH BARE HANDS. NO BARE HAND DOCUMENTATION MAINTAINED AT SITE. ENSURE SAFEGUARDS ARE USED WHEN WORKING WITH READY TO EAT FOODS.
- ICE SCOOP FOUND RESTING OUT (UNPROTECTED) ON TABLE IN FRONT OF ICE MACHINE. ENSURE ICE SCOOP IS STORED IN ICE MACHINE WITH HANDLE STICKING UP OR IN A SMOOTH, EASILY CLEANABLE, NONABSORBANT, AND DURABLE CONTAINER OR BIN.
- UNCOVERED PREPARED POTENTIALLY HAZARDOUS FOODS FOUND IN REFRIDGERATORS. ENSURE COVERS ARE PROVIDED FOR FOOD PRODUCTS WHEN PLACED INTO STORAGE.
- NO DATE LABELING OBSERVED ON ANY PRODUCT IN ESTABLISHMENT. PREPARED POTENTIALLY HAZARDOUS FOODS WERE BEING KEPT LONGER THAN 24 HOURS. ENSURE CONTAINERS OF PREPARED POTENTIALLY HAZARDOUS FOODS ARE LABELED WITH A USE-BY DATE THAT IS NO LONGER THAN 7 DAYS AFTER PREPARATION WITH THE DAY OF PREPARATION COUNTING AS DAY 1.
- KNIFE FOUND STORED IN BETWEEN TWO COLD HOLD UNIT PULL DOWN DOORS. ENSURE ALL FOOD CONTACT SURFACES ARE ROUTINELY WASHED, RINSED, SANITIZED, AND STORED IN A WAY THAT PREVENTS CONTAMINATION.
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Restaurant representatives - add corrected or new information about El Sabrosito De Jalisco, 118 Weidner Rd N, San Antonio, TX »