El Taco Riendo Mexican Restaurant, 5506 San Pedro Av, San Antonio, TX - Restaurant inspection findings and violations
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Inspection findings | Inspection Type | Date | Score |
|---|
- Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
PROVIDE FOR ALL COLD HOLD ITEMS TO BE MAINTAINED AT 41F OR BELOW.
- Proper/Adequate Hand Washing
PROVIDE FOR EMPLOYEES TO PROPERLY WASH HANDS AT HANDSINK USING WARM WATER AND SOAP FOR 20 SECONDS AND DRY HANDS WITH A DISPOSABLE TOWEL.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site)
ENSURE ALL EMPLOYEE DRINKS IN KITCHEN AREA TO HAVE A STRAW AND A LID. ALL EMPLOYEE DRINKS MUST BE PLACED AWAY FROM FOOD AND FOOD CONTACT SURFACES.
- Proper Handling of Ready-To-Eat Foods
PROVIDE FOR EMPLOYEES HANDLING READY-TO-EAT FOODS TO USE SECONDARY BARRIER PROVIDED (HAND SANITIZER). OWNER HAS BEEN ASKED TO COMPLY WITH DOCUMENTATION ON PREVIOUS INSPECTION (3/15/2010) BUT HAS NOT PRODUCED ANY DOCUMENTATION OR TRAINED EMPLOYEES.
- Approved Systems (HACCP Plans/Time as Public Health Control)
PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOODS IN COOLERS TO BE PROPERLY LABELED WITH NAME OF PRODUCT AND A CONSUME BY DATE (7 DAY PERIOD).
- Manual/Mechanical Ware Washing and Sanitizing at ( ) ppm/temperature
PROVIDE FOR WARE WASHING SINK TO HAVE SANITIZER BETWEEN 50-100 PPM BEFORE BEGINING ANY WARE WASHING.
- Manager Demonstration of Knowledge/Certified Food Manager
PROVIDE FOR FOOD MANAGERS CERTIFIED EMPLOYEE TO BE MORE INVOLVED AND KNOWLEDGEABLE ABOUT SANITATION IN KITCHEN AREA.
- Inspection Reports/Food Establishment Permit are Posted and Current
PROVIDE FOR MOST CURRENT INSPECTION REPORT TO BE POSTED
|
Routine Food Safety | 08/18/2010 | 70 |
- Proper/Adequate Hand Washing
No proper or adequate handwashing observed. Employees handling plumbing and then returning to food handling and no handwashing before new gloves are worn. **Employees must properly wash hands after hands are contaminated and before putting on clean gloves.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other)
Open employee drink next to open consumer food. **Do not store employee drinks next to any items needing protection; they must be stored in a designated area.
- Proper Handling of Ready-To-Eat Foods
Employee touched cooked beans with barehands and no physical barrier; there is no documentation to permit barehand contact with ready-to-eat food. **Use physical barriers when handling ready-to-eat food or produce documentation and execute proper procedure before handling.
- Cross-contamination of Raw/Cooked Foods/Other
Many raw meat products, such as, raw chicken are stored above uncovered ready-to-eat food and employee put bare finger in container of beans and tasted (the splash from her mouth dripping from her finger went into the container). **Store all raw meat products including raw eggs below and separate from ready-to-eat food and do not taste test with finger or above the open food as to cause contamination of the product.
- Approved Systems (HACCP Plans/Time as Public Health Control)
Employee did not know when some of the food was made in the cooler, such as beans, and when the cheese was shredded. **All prepared potentially hazardous food must be marked with a 'use by' date if not used within 24hrs and if it unknown when the food was made, the food should be discarded.
- Hand Wash Facilities Adequate and Accessible (corrected on site)
The handsink in kitchen was blocked by a cart, box of produce and a mop. **Ensure all handsinks must be fully accessible for use, do not store anything in front of sink.
- Toxic Items Properly Labeled/Stored/Used
General cleaning solutions in spray bottles (unlabeled) are stored next to clean wares on a cart. Label and relocate spray bottles in an area that would not cause contamination.
- Manager Demonstration of Knowledge/Certified Food Manager
No certified food manager is present. **Ensure a certified food manager is present during operation of the restaurant.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
Routine Food Safety | 03/15/2010 | 68 |
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