- Establishment needs to make sure and keep prepared, cheese enchiladas at a cold hold of 41 degrees F; temperature taken was 70 degrees F; items had been off temperature for 3 hours.
- Establishment must make sure to keep all cold hold items in coolers that are working correctly; establishment had food items within ice baths inside the reach in cooler.
- 229.166 (g) (3) mop sink; Need to provide a mopsink or curbed cleaning facility equipped with a floor drain(sink/curbed cleaning facility should be equipped with hot/cold running water to clean mops/other similar cleaning equipment); make sure to work on this by next inspection.
- 229.165 (m) (1) (A)not clean; in-use utensils were observed within dirty/soiled water.
|
02/12/2016 | 86 |
- Observation: Ice held in hoppers both in the bar area and in the service alley has been adulterated by ice scoops stored improperly & by plastic mixer bottle stored in ice that will be served into customer drinks. Provide ice scoops are properly stored & that ice to be served to customers is treated as food and properly protected from any adulterants.
- Post most recent graded inspection report in customer view. Most recent graded inspection report must be posted in customer view.
|
02/02/2015 | 93 |
- Provide that all PHF's are held at 41 degrees F or below at all times. Observation cut tomatoes, guacamole, & caesar dressing held @ 55 degrees F. Establishment put items out at 11am. They will use until 3pm and then discard.
- 229.165 (r) (3) (D)no sanitization. Provide chlorine concentration 50-100 ppm. Observation chlorine sanitizer at 10ppm. Service provider called to service equipment.
|
09/18/2014 | 92 |
- Employee found drinking from an open cup while in the food service line.
- Ice used used as ingredient or food must not be used for stored scoops rags etc
- Storing toxic next to food items.
- Cutting board not in good repair.
|
12/13/2012 | 86 |
- Ice used as coolant may not be used an ingredient or food.Drinks and buckets inside ice use for customer.
- Pesticide applied is not for commercial use.Discontinue use of household insecticide.
- Clean and sanitize buckets for flour sugar etc.
- one manager must be food manager certified in each shift.
|
03/22/2012 | 84 |
- Please provide that all cold hold refrigeration units can maintain a minimum temperature of 41F and below.(Unit measured at 55F at time of inspection.)
- Please provide that employees do not store personal items in ice machine.(Bottle of water being stored in ice machine.)
- Please provide that handsinks have hot and cold water under pressure.(No hot water at the handsink in the bar area.)
- Please provide that all utensils are stored in a smooth easily cleanable location.(Dirty Knife being stored in utensil holder next to the clock-in timer.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Hot hold unit in the kitchen area used for chips is dirty with food debris.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Cold hold unit is drity with broken plates and food debris.)
|
05/19/2011 | 84 |
- Please provide that employees do not store personal items in ice machine.(Bottle of water being stored in ice machine.)
- Please provide that all handsinks have hot and cold water under pressure.(No hot water at the bar handsink.)
- Please provide that all utensils are stored in a smooth easily cleanable location.(Dirty Knife being stored in utensil holder next to the clock-in timer.)
|
12/09/2010 | 89 |
Restaurant representatives - add corrected or new information about La Fonda Mexican Restaurant, 350 Northaven Dr, San Antonio, TX »