- OBSERVED THE FOLLOWING ITEMS WITH EXPIRED "SELL BY" AND "USE BY" DATES, AS WELL AS DENTED ITEMS: 5-16OZ CREMA MEXICANA 1-12OZ QUESO CAMPOSINO 3 REFRIED BEANS 1 TUNA LG 1 HOMINY 3 PINTO BEANS 1 NACHO CHEESE LG 2 GREEN BEANS
- OBSERVED CLOTH TOWELS LAYING ON PREP TABLES AND CUTTING BOARDS IN MEAT MARKET. ENSURE THAT WHEN NOT BEING USED, CLOTH TOWELS ARE TO BE STORED IN SANITIZER. PROVIDE TEST STRIPS TO CHECK SANITIZER LEVELS.
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02/22/2016 | 93 |
- If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- ---Observed cloth towels not in sanitizing solution. Employees corrected on site. (meat department) Observed debris buildup along shelves where bananas are stored. Employees were cleaning on site. ---Observed shelving for dairy products to have dead fruit flies, and dust, please ensure surfaces are having routine inspections conducted.
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09/24/2015 | 93 |
- Provide all hand sinks (produce room and meat room) with soap and paper towels at all hand sinks at all times of operation.
- Hand sink in meat room was leaking onto floor when in use. Please ensure to have leakage corrected to ensure proper disposal of contaminated water.
- Ensure to thoroughly clean saran wrap stations/machines in meat cutting room, to remove any debris buildup.
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01/15/2015 | 91 |
No violation noted during this evaluation. | 07/22/2014 | 100 |
- clogged drainage underneath cold hold unit near produce and meat sections. Manager explained situation due to clog and that it will be corrected on site.
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07/16/2014 | 97 |
No violation noted during this evaluation. | 10/09/2013 | 100 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.
- EMPLOYEE STORED RAW FROZEN BEEF IN A DIRTY GROCERY CART FOR PROCESSING. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. 229.164 (f) (2) (A) (iii) cleaning / sanitizing.
- ENSURE TO REPAIR MEAT CUTTING HANDSINK. WASTE WATER FROM HANDSINK DRAINING ON FLOOR. A licensed plumber with an approved permit must do all plumbing installations and/or repairs, followed by inspection by the Plumbing Inspection department.
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09/18/2012 | 89 |
No violation noted during this evaluation. | 06/19/2012 | 100 |
- There is no paper towels by the produce handwashing sink. Need paper towels at all handsinks.
- The meat display trays are bent and cannot be cleaned properly.All trays should be easily cleanable.
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06/06/2011 | 94 |
- removed one bag of flour.
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01/12/2011 | 96 |
No violation noted during this evaluation. | 06/16/2010 | 100 |
- Furnish employee hand sink in vegetable processing area with hand soap at all times.
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10/29/2009 | 97 |
No violation noted during this evaluation. | 04/07/2009 | 96 |
No violation noted during this evaluation. | 09/12/2008 | 97 |
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