No violation noted during this evaluation. | 11/17/2015 | 100 |
No violation noted during this evaluation. | 04/10/2015 | 100 |
No violation noted during this evaluation. | 11/12/2014 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed in RIC-cooked potentially hazardous foods (carne guisada,beans )made over 24hrs ago without proper labeling. All PHF stored in the WIC for more than 24 hours must properly marked with expiration date no later than 7 days.
- 229.165 (d) (1) (B)free of breaks, cracks. Entire wooden spoon surface must be in good condition, free from slintering,warped surfaces.
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03/10/2014 | 93 |
No violation noted during this evaluation. | 11/21/2013 | 100 |
- 229.163 (f) (1) 20 seconds.Observed food handler wash his hands for less than 20 seconds.
- 229.163 (i) not in HWS. Food employee washed hands in a 3-comp sink, food prep sink or mop sink.
- Turning knob at handsink for hot water is not available. At time of inspection employees were not washing their hands at handsink. At conclusion hot water at handsink was utilized however must replace turning knob within 24 hrs.
- Push cart with piled with dishes stored in front of handsink causing food handlers to wash their hands at the 3 compartment sink. Handwashing sink must not be blocked.
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07/10/2013 | 89 |
- Potentially hazardous foods temperature 112F in prep area. All foods must be cooled properly in ice baths and reduce to 41F within 6 hours.
- 229.168 (i) (1) (A) employee medicine. Alcohol used as first aid stored with single service items in the storage. Alcohol removed and placed in proper area.
- 229.165 (r) (3) (D)no sanitization. No sanitation conducted on dishware at establishment at time of Inspection. Establishment was not conducting last step, sanitizer was being added to wash step.
- Waste water from ice machine flowing out of plumbing that is connected to 3 compartment sink. Directed owner to move extend piping from ice machine as so waste water can be disposed into mop sink properly and to close spout opening at plumbing.
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03/13/2013 | 86 |
- Employee did not wash their hands when they moved from one duty to another.
- 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 .Hand sanitizer ,nail brush etc.
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- manual warewashing must be ;wash--rinse ---sanitize.50-100ppm of chlorine.
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11/09/2011 | 83 |
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