229.164 (o) (6) (B) (ii). Potentially hazardous foods must be maintained at or below 41 degrees Fahrenheit. Items in the walk in refrigeration unit were found to be at or around 50 degrees Fahrenheit. The measured ambient temperature in the walk in was 50 degrees Fahrenheit. The integrated thermometer was reading at 50 degrees Fahrenheit. The digital thermometer in the establishment also measured the temperature at around 50 degrees Fahrenheit. The HVAC tech showed during the survey, and the walk in temperature was brought to 40 degrees Fahrenheit.
229.163 (e) hands and arms. Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, wiping tables, cleaning restrooms) and returning to food prep duties. Observed employee moving garbage can and not washing hands before going back to work. Employee must properly wash hands after performing task which contaminate the hands.
10/15/2015
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229.164 (o)(6)(b)(i). 41 degrees Fahrenheit or less. Potentially hazardous foods must be maintained at a temperture of 41 degrees Fahrenheit or less. Items in the cooking area refrigerator were at 63 degrees F. These items were moved to this refrigerator this morning for the day. The refrigerator has a door that will not close properly. Rapidly cool the items in this unit to 41 degrees Fahrenheit or less in other refrigeration. Have the unit repaired to maintain the food at 41 or less.
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