- 229.164 (o) (4) (B) - Ambient PHF. Potentially hazardous food not cooled within four hours to 5 degrees Celsius (41 degrees Fahrenheit) or less, or to 7 degrees Celsius (45 degrees Fahrenheit) or less as specified if prepared from ingredients at ambient temperature. INSPECTOR FOUND COOKED/PREPARED FOODS BEING COOLED AT AMBIENT ROOM TEMPERATURE. P.I.C. ASSURED FOOD HAD ONLY MINUTES PRIOR COME OFF THE STOVE. FOOD WAS INTRODUCED INTO ICE BATHS.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food Not preparing each type of food at different times or in separate areas. 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.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods 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 at 45F a max of 4 days. INSPECTOR FOUND COOKED/STORED/FOOD EITHER NOT DATED OR TAGGED ONLY WITH A 'DAY' LABEL. LABEL DID NOT INCLUDE THE ACTUAL DATE OF PREPARATION AND DATE OF EXPIRATION. INSTRUCTED PIC TO CORRECT ALL OF THESE ISSUES IMMEDIATELY OR ALL WOULD BE DISPOSED OF IN TRASH/GARBAGE.
- 229.171 (c) (3) (B)HACCP maintained.
- ) (D). 229.165 (k) (14) (E). Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. All material used for sanitization must achieve sanitization. ESTABLISHMENT USING CHLORINE AS SANITIZER IN 3-COMPARTMENT SINK. THE pH CONCENTRATION MEASURED WAS ABOVE 200PPM, MAKING THIS A TOXIC LEVEL OF CHEMICAL. INSPECTOR INSTRUCTED EMPLOYEE TO EMPTY SANITATION COMPARTMENT AND REFILL WITH PROPER CONCENTRATION OF CHLORINE.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Damaged plastic DRINK GLASSES. Discard and or replace unsafe equipment. Utensil(s) must have smooth, easily cleanable surfaces. INSPECTOR ENCOUNTERED MANY DISHES AND PLASTIC GLASSES WITH CHIPPE, CRACKED, OR OTHERWISE DAMAGED FOOD CONTACT AND MOUTH CONTACT SURFACES. ALL POSSING A POTENTIAL HAZARD TO CUSTOMERS. INSTRUCTED P.I.C. TO REMOVE ALL SUCH EQUIPMENT AND REPLACE WITH NEW EQUIPMENT.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Equipment used in storing food inside reach-in cooling units not properly cleaned. ASSURE THAT ALL BULK FOOD CONTAINERS ARE COMPLETELY AND PROPERLY WASHED AND SANITIZED BEFORE BEING REFILLED WITH NEW/FRESH DRY SPICES/PRODUCT.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course PIC HAND COMPLETED ONLY THE FOOD HANDLER CERTIFICATION COURSE.
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03/11/2016 | 78 |
- Observed several food items that were at 50 to 60 degrees F in walk in cooler that were made monday and sunday. 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.
- Obserevd food items sitting out of cold hold such as eggs, lettuce, and shrimp. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Ensure food handlers 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 dust pan and sponges held in hand sink in kitchen. Do Observed store any items in hand sink for any length of time.
- Observed several raw food items over ready to eat or precooked food items. Observed raw chicken being stored next to shrimp. Observed raw beef being cut next to container of shrimp. Observed tortilla dough in bag stored directly on top of raw beef. Observed a pot of rice stored under open bag of raw beef. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. Do not store raw chicken or eggs over raw meats that have a lower cooking temperature.
- Observed prepared food items in walk in cooler without date labels. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed cleaners stored next to or over food storage or food containers throughout establishment. Store all toxic items away from food and food areas.
- Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm). Ensure that soap is not used with sanitizing solution.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Discontinue using broken, chipped, or melted dishwares.
- Ensure that food contact surfaces are clean and in good condition such as outside of food storage containers, slight mold in ice machine, containers holding clean dishwares, shelving storing clean dishwares, shelving in walk in and reach in coolers, etc.
- Post current permit. Posted permit expired 9/2015.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
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12/22/2015 | 62 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods 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 at 45F a max of 4 days.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Damaged/CHIPPED/CRAKCED DINNER WARE/DINNER PLATES Replace damaged ALL DAMAGED DINNER WARE.
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09/09/2015 | 89 |
- Observed personal drinks on top shelf in refrigerator above uncovered ceveche. 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 raw chicken being stored above cooked beef in the walk in cooler. Ensure that all raw animal products are stored below ready to eat foods to help prevent contamination.
- Bleach was not being used for ware washing. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- Observed a small leak below the prep sink. Ensure the leak is sealed/repaired so that waste water is properly disposed of.
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05/12/2015 | 86 |
- Foods in the walk in cooler did not have date labels. Ensure all potentially hazardous foods that have been prepared/cooked/cut have a use by date of 7 days, the date prepared counting as day 1.
- Hand sink in kitchen did not have soap at time of inspection. Ensure all hand sinks are supplied with soap and paper towels at all times.
- Inside of ice machine needs to be cleaned and sanitized.
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12/15/2014 | 90 |
- Both cold hold units were around ~50F degrees. All potentially hazardous foods must be held at 41F degrees or below to prevent bacterial growth.
- Observed raw chicken and raw beef being stored directly next to each other. Ensure all raw meats are stored separtately, chicken must stored away and/or below the beef.
- Chlorine was not detected in the 3 compartment sink. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
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08/04/2014 | 88 |
- Ensure when cooling potentially hazardous foods they are cooled from 135F degrees to 70F degrees within 2 hours, then from 70F degrees to 41F degrees within the next 4 hours. This can be achieved by placing foods into smaller portions, placing into an ice bath and stirring, using a frozen cooling apparatus, or any other effective means. Ensure that a thermometer is on hand and the time is being kept track of. The cooling requirement length of time that potentially hazardous food is in the temperature range of 41-135 F. degrees is when harmful bacteria can grow, thus this cooling process must always be followed to help prevent any bacterial growth.
- Several food items in the walk in were above 41F degrees. Foods that were prepared the night before (refried beans and guisada) were condemned and discarded in trash. Ensure that all potentially hazardous foods are at a temperature of 41F degrees or below and that proper cooling procedures are followed before putting into the walk in cooler.
- Observed several employee drinks near food prep areas, and in the refrigerator near dry storage room (coffe, red bull, coke, orange juice). Ensure that all employee drinks are kept in a designated area away from all food and food prep areas. Drinks must also have a lid with a straw.
- Observed cooks preparing breakfast tacos with bare hands. A barrier must be used when handing ready to eat foods (tortillas) such as plastic/latex non-absorbant gloves. If gloves or any other barrier is not used when handling ready to eat foods bare hand contact procedure and documentaion must be implemented. Documentation must be maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards: 1) double handwashing; 2) nail brushes; 3) a hand sanitizer after handwashing; 4) incentive programs that assist or encourage food employees not to work when they are ill.
- Observed uncovered foods in the walk in cooler as well. Ensure that all foods are covered with plastic wrap, foil, lids, etc. to help prevent any cross contamination.
- Observed date labels on foods made this morning but not on anything else. Ensure that all potentially hazardous foods that are kept longer than 24 hours have a use by date label of 7 days, the date prepared counting as day 1.
- Cold hold unit next to stove was not maintaining proper temperatures. The internal temperature of the unit was at 56F degrees and the foods had temperatures of ~58F degrees. The foods have not been in the unit for more than 4 hours. Ensure that a time log is being kept for the unit and all potentially hazardous foods in the unit(diced tomatoes, shredded cheese, diced onion, ham, etc.) and are discarded after the 4 hours until the unit can maintain a temperature of 41F degrees or below.
- Observed to-go trays stored near the trash can in front beverage area with black residue along the sides. Recommend storing in a different location away from the trash can. Contaminated boxes were discarded.
- Observed soup spoons hanging on drying rack that had food and dirty water in them. Ensure that they are re-washed and sanitized.
- Observed raw eggs stored on the top shelf above uncovered foods in the walk in cooler. Ensure that all raw animal products, including eggs, are always stored below and/or away from ready to eat foods.
- Observed dirty towels and food debris in the kitchen hand sink. Ensure that the sink is only used for hand washing and items are not discarded or stored in this sink to prevent any contamination.
- Observed food debris on rack inside refrigerator near dry storage. Rack needs to be cleaned and sanitized.
- Observed employee washing dishes in the middle compartment with soap and water. Ensure that when washing dishes the 3 compartment is always set up with hot soapy water in the 1st compartment, 2nd compartment for rinsing and the 3rd has a sanitizing solution. Quat sanitizer needs to be ~200ppm and chlorine needs to be 50-100ppm.
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03/06/2014 | 65 |
| No violation noted during this evaluation. | 11/05/2013 | 71 |
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