- 229.164 (e) (1) (D) (ii)Bare hand Contact. Observed employee handling ready-to-eat foods with his bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
|
01/19/2016 | 96 |
- No use-by dates observed in use at time of inspection.
- Observed employee dumping and washing pitchers in hand sink. Ensure hand sinks are used for washing hands only.
- Utensils found hanging dirty and soiled. Ensure all utensils are washed, rinsed, sanitized, and free of debris prior to storage. Corrected on site.
- No hot water available when entering establishment. Owner turned up water heater. Hot water hit required temperature before leaving. Ensure hot water of at least 100 degrees F at hand sinks and 110 at 3 compartment and mop sinks are available during all hours of operation.
|
09/30/2015 | 85 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an unapproved beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.166 (c) (3) hot water. Hot water at waiter hand sink was turned off. Ensure hand wash sinks have hot water of at least 100 degrees F at all times.
- 229.165 (q)food contact not sanitized. Observed knife stored in between lid and side wall of cold hold unit. Ensure knives are cleaned/sanitized and are stored properly when not in use.
- 229.165 (q)food contact not sanitized. Observe knife storage magnet to be dirty and contain food debris. Ensure knife storage magnet is kept clean and sanitized at all times.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is 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 to hazards associated with bare hand contact using other control measures approved by the regulatory authority. 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.
|
03/16/2015 | 81 |
- 229.163 (g) Wash before RTE. Employee did not wash hands between cleaning duties and returning to food prep duties. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.165 (m) (1) (A)not clean. Observed knives stored in side gap of cold hold unit lid. Ensure all cooking utensils are stored properly and are clean and sanitized.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Ensure a Certified Food Manager is present at all times during operating hours.
|
11/24/2014 | 90 |
- observed employee washing hands in mop sink.must wash hands in designated kitchen handsink.(talked to owner about proper handwashing)
- observed some food equipment in the mop sink.do not store any items in the mop sink.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
|
02/05/2014 | 88 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Not cooled to 41F within the allowed 6 hours. Twenty pounds of carne guisada found in reach in cooler temping at 50 degrees F after more than 24 hours. Observed very large pans of beans and menudo removed from heat 30 minutes prior still temping at greater than 180 degrees. Explained would never cool to 70 degrees F within 2 hours unless they break the food down into smaller portions and stir frequently in ice bath, use ice paddles, or another method of their choice. Explained consequences of putting extremely hot foods in coolers without first cooling down to 70 degrees F within the allowed two hours.
- 229.164 (m) (2) (D). PHF should be rehaeated for hot holding to 165° F within 2 hours. Shredded chicken was reheated on stove and then set aside out of temperature control and temping at 120F. Owner stated had been less than two hours so allowed to reheat to 165F over high heat on stove with frequent stirring.
- 229.163 (h) (6) wash as needed. Upon entrance into kitchen inspector approached handwash sink to wash hands and there was no cold water. Hot water was greater than 120 degrees F preventing proper handwash. When questioned kitchen employee checked and found that cold water had been turned off. When turned back on discovered is leaking on floor beneath sink. Explained to manager importance of repairing sink and insisting on handwashing as needed.
- 229.163 (n) (1) eat.drink.smoke. Found employee personal items including purses, drinks, vitamins throughout kitchen in coolers used for food storage on shelving units on top of food items. Designate a seperate area in or out of kitchen for employee items. Designate one section of one refrigeration unit and label for employee items only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 to work, or control measures approved by the regulatory authority. If you choose to not adopt a bare hand contact policy then must use barriers such as gloves or utensils to prevent handling food with bare hands.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Must not store cooked and/or uncooked meats or other food items over raw ready-to-eat food such as lettuce, tomatoes, onions, jalapeno peppers.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.165 (r) (3) (D)no sanitization. Owner called service repair employee who was nearby and upon arrival found a hose damaged preventing the continuous feed of chlorine sanitizer. Must use strips to test daily before beginning to wash dishes and then test frequently throughout day to ensure operating properly.
- 229.165 (m) (1) (A)not clean. Observed mold growth in ice machine. Ice machine as with all kitchen and food prep surfaces must be cleaned and sanitized according to a regular cleaning schedule.
|
07/12/2013 | 64 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Properly store foods to prevent cross contamination. See attached handout.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Ensure all coolers storing potentially hazardous foods have thermometers.
|
02/25/2011 | 89 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is 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 to hazards associated with bare hand contact using double hand washing. 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.
- Install a backflow preventor to the faucet with the hose.
- Post most recent graded inspection report in customer view.
- Store foods properly to prevent cross contamination.
|
08/18/2010 | 86 |
- Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens.
- Please provide for lids and straws for employee drinks. Please ensure that drinks are located off the serving line.
- Potentially hazardzous foods that will not be consumed within 24 hours must be properly labeled: name of food, prep date, use by date, initials of prepaper. Please provide for plans regarding time as a public health control (such as labeling chorizo for use from 8am - 12 pm, then discarding).
- Please post latest health inspection.
- PLease provide for thermometers in all refrigerators and freezers.
- Please ensure the air gap is two times the diameter of the drain line of the ice machine and the sewer line.
|
01/26/2010 | 79 |
| No violation noted during this evaluation. | 11/24/2008 | 82 |
Restaurant representatives - add corrected or new information about Fidelo's Mexican Restaurant, 10929 Nacogdoches Rd #1&2, San Antonio, TX »