La Esquimita Mexican Restaurant #1, 4705 Roosevelt Av, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
- All cold hold TCS foods must be at or below 41 degrees F * all food items in reach in cooler at 55 degrees F and above: condemned shell eggs/shredded cheese/cut veg/raw pork chops
- 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.* observed food handler leave kitchen with gloves and return to food handling without washing hands
- Use this sink is for handwashing only.* items stored inside front hand sink
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.* although a document is on site observed a food handler handle RTE food without washing hands or using any barriers- no corrective actions
- All bulk foods stored in a container must use a scoop for dispensing- do not store any other items inside bulk foods.
- Store all raw meats below and away from cooked foods. * follow the cooking order for storage
- Label and follow all cooked food labels *items labeled 1/8/16.
- Supply each hand sink with soap and paper towels
- Use the thin probe thermometer for food processes
|
02/08/2016 | 69 |
- All hot hold foods must be at or above 135 degrees F- chorizo/potatoes at 83 degrees F
- 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.* observed food handler eating in kitchen then walk over to cut raw meat
- Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- Use this sink is for handwashing only.* Bucket of water with wiping cloths in both hand wash sinks
- 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.* no procedure posted - provided a department copy
- Discontinue using household chemicals in commercial kitchen- RAID products
|
10/07/2015 | 80 |
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