- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. OBSERVED CUT TOMATOES AND CHEESE AT A TEMPERATURE OF 60F IN REACH IN COOLER.
- Provide soap/towels at every hand sink. OBSERVED HAND SOAP & PAPER TOWEL DISPENSER NOT WORKING AT EMPLOYEE HAND SINK. REPAIR PAPER TOWEL DISPENSER.
- Label all toxics removed from bulk containers with common name. OBSERVED 3 SPRAY BOTTLES WITHOUT A LABEL NEXT TO MOP SINK.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. OBSERVED RAW AND READY TO EAT FOODS UNCOVERED IN THE WALK IN COOLER.
- 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. OBSERVED UNCOVERED RAW MEAT NEXT TO UNCOVERED READY TO EAT FOODS IN WALK IN COOLER.
- Use food grade bags for food storage. Do not use to-go bags for food storage.
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03/01/2016 | 82 |
- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. OBSERVED TOMATOES AND PICADILLO AT 50 F IN REACH IN COOLER.
- 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.
- Do not store any items inside hand sink for any length of time. OBSERVED CONTAINERS IN HAND SINK AT TIME OF INSPECTION.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Provide soap/towels at every hand sink. AT TIME OF INSPECTION, HAND SINK DID NOT HAVE SOAP OR PAPER TOWELS.
- Repair lid on freezer-freezer lid is coming apart. All in use equipment must be in good condition
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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11/16/2015 | 74 |
- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Provide towels at every hand sink. i.e. repair paper towel dispenser.
- Discontinue using household grade pest control chemicals in food establishment.
- . 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) 4) Air dry i.e. sanitizer solution was at 10 ppm
- Discontinue using broken/chipped wares i.e. cutting board in kitchen by the hot hold unit.
- Only use food grade bags for food storage.
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08/18/2015 | 83 |
- Guisado meat was temped at 125 degrees F. while setting in the hot hold steam table unit. This product must be hot held at 135 degrees F. or above if time for public health control is not being used. Product was immediately reheated to 165 degrees F. and placed back on steam table.
- Make sure ready to eat taco shells being stored under the cooking grill are stored covered and in a food grade type container. Shells were observed being stored in a cardboard box with an old dirty foil lining.
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03/25/2015 | 92 |
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