- Carne Guisada in the refrigerator was kept for more than 24 hours without a use by date. Cooked food kept for more than 24 hours must have a use by date that is seven days from the date it was prepared.
|
01/08/2016 | 96 |
- Provide for all food items on the steam table to be at 135 F or above at all times. egg and bacon is at 107-110 f. The product was reheated and then placed back on the steam table.
- Provide for a the food thermometer to be available at all times. Cooking without a temperature measuring device. COS
|
04/10/2015 | 92 |
- Provide for all potentially hazardous food items to be 41 f or below at all times. Refried beans in the walk in cooler are at 47 f and were cooked yesterday. All other food items in the same walk in cooler are holding proper temperature. Beans were discarded in the trash. The owner and employees will continue to check the full process of the bean storage. COS
|
12/09/2014 | 95 |
- Provide for all drinking containers to be spill proof with a cup, lid, and straw. Open drink container on the ice machine ledge and a water bottle on the prep table. cos
- provide for all food contact surfaces of equipment to be in good repair and clean. Provide scoops with handles for all bulk bins and discontinue using plastic bowls. Provide for the ice machine to be clean. Remove the bowl from the lettuce. Remove the pan from the inside of the ice. COS
|
08/01/2014 | 93 |
- Health dept most recent inspection report shall be visible to the public at all times.
- Discontinue storing items in the hand sink. The hand sink shall be accessible at all times. (Plastic bowl had to be moved to wash hands.)
- provide soap at the hand sinks at all times. No soap was available at the only kitchen hand sink. cos
- provide for all food contact surfaces of equipment to be in good repair and clean. Provide scoops with handles for all bulk bins and discontinue using single use cups or plastic bowls. Replace any damaged, worn utensils, cutting boards.
- Provide for all drinking containers to be spill proof with a cup, lid, and straw. Open drink container on the prep table.
- Date mark refrigerated, ready-to-eat food and potentially hazardous prepared food items that is frequently unwrapped or dispensed using an acceptable method. Provide for all the items to have a use by date on the container. (example: cheese, rice, prepared salsa, carne asada, prepared food items)
|
11/14/2013 | 80 |
- Need to keep all cooked foods in the walk-in cooler date marked.
- Need to keep food license and inspection report in public view.
|
04/11/2013 | 93 |
- 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.
- 229.164 (o) (7) (A) consume by date (prepared). Need 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.
- 229.166 Repair three compartment sink faucet so that it provides both hot & cold water under pressure.
- #22- One person per shift needs Food Manager certification.
|
11/02/2012 | 85 |
| No violation noted during this evaluation. | 08/01/2011 | 100 |
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Evidence of insects observed. Recommend to place a door sweep underneath the door to prevent entry of pest. Recommend to ensure doors forms a tight fit with the door jam, to prevent entry of pest.
- Take measures to eliminate & prevent present of pest in this facility. Install tightly fitting self closing doors that provide effective partitioning of exit doors from kitchen.
- Cooking without a thin probe thermometer.
|
12/10/2010 | 87 |
- Observed the walk-in freezer could not maintain proper temperature; due to defective door laching system. Ambiant air temperture is 50°F.
- Walk in cooler#1 without a permanently affixed thermometer. Relocate Walk in Cooler #2 thermometer out of the direct air flow of the compressor fans. Cooking without a probe thermometer.
- Remove and stop the use of cardboard in covering food contact surfaces thought the facility. Ice machine with mold growth.
- Air gap on ice machine is not present.
|
06/29/2010 | 87 |
- Please provide for all stored foods to be properly covered; specfically items stored in refrigeration units to prevent contamination.
- Please provide original date label on all deli meats. To include, please provide a consume by date on all potentially hazardous food items that are stored for more than 24 hrs. (7 days including preparation date.
- Please provide for all toxic chemicals to be properly labeled and stored. For example, sanitizing solution shall be properly labeled sanitizing solution, or Chlorine solution. To Include, Clorox cleaner shall not be stored in the three compartment sink; should be placed in designated area.
|
02/19/2010 | 89 |
| No violation noted during this evaluation. | 11/06/2009 | 100 |
| No violation noted during this evaluation. | 05/19/2009 | 94 |
| No violation noted during this evaluation. | 02/03/2009 | 89 |
| No violation noted during this evaluation. | 02/15/2008 | 89 |
Restaurant representatives - add corrected or new information about Frijoles, 301 W W White Rd N, San Antonio, TX »