- Fried chilies were found in the walk in without a date on them. Cooked food kept for more than 24 hours must have a use by date that is seven days from the date it was prepared.
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02/04/2016 | 93 |
- Cooked sausage was stored directly on top of eggs. Raw meat and eggs must be stored below and away from ready to eat foods.
- Multiple cooked foods in the walk in refrigerator did not have date markings. All cooked food stored in a cooler for more than 24 hours must have a date label indicating 7 days from when it was prepared.
- Potatoes were held at 127° F on a tabletop with no time label. All cooked food that is held between 41° F and 135° F must be labeled with a discard time that is 4 hours from when it was cooked.
- There was no soap in the mens restroom.
- Live baby cockroaches were hiding in between two bins. Have a professional pest control company come out immediately. A ten day re-inspection has been scheduled.
- Trash bags were used to cover the tortilla dough. Grocery bags were used to store produce. Food must be stored in food grade containers.
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10/08/2015 | 83 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. OBSERVED OPEN DRINKS IN DIFFERENT AREAS AS WELL AS MEDICATION IN WALK-IN COOLER NOT IN A DESIGNATED AREA.
- 229.167 (p) (5) improper use of sinks. Employee found drinking from an open cup while in the food service line. Employee washing utensils in hand sink. Use this sink is for handwashing only.
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled from 135°F to 70°F within 2 hrs. OBSERVED REFRIED BEANS AT 112F DEGREES SITTING ON COUNTER. WHEN COOLING FOODS YOU MUST COOL TO 70F DEGREES WITHIN 2 HOURS.
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06/23/2015 | 91 |
- 229.167 (e) (2) no soap. Supply the wait station hand sink with soap.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.166 (i) (1) (B) HWS improper use. The handsink must be used for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Employees may not drink while in food service line.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 to work, or control measures approved by the regulatory authority.
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03/24/2015 | 89 |
- Ensure wait staff washes hands after picking up customers dirty dishes. Wait staff may use hand sink in the kitchen or in the front waitsatff area.
- Observed some mold in the ice machine. Ensure equipment is clean at sight and touch.
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09/19/2014 | 93 |
- 229.163 (h) (5) handling soiled equip. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after handling soiled equipment or utensils.
- 229.164 (o) (7) (A) consume by date (prepared). Observed beans in walk in cooler made the day before with out date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Wait staff hand sink does not have soap. Supply every hand washing sink with soap.
- Observed gnats around the mop sink and back door area. Eliminate the presence of insects by using any approved means.
- Observed plats and bowls with chips on rim. Discard and or replace unsafe equipment.
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04/17/2014 | 83 |
- Observed employee drinks next to the hot hold unit. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.
- Observed employee assembling tacos not wearing gloves and bare hand contact documentation and safe guards were not available. 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. Or utilize gloves when working with ready to eat foods.
- Observed raw beef above pooled eggs
- Observed no hand sink in the wait staff area that makes coffee, tea, and pours fountain drinks. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink must be used for hand washing only.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Observed mop sink faucet that has back flow preventer broken. Replace or repair back flow preventer.
- Observed cutting board needing to be replaced. Observed plastic bin with grease stains. Cutting board must have a smooth surface. Discard any equipment that is not in good condition.
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10/24/2013 | 76 |
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 using nail brushes. 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.
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. ESTABLISHMENT HAS 24 HOURS TO REPAIR HOT WATER FAUCET AT HAND SINK
- 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.168 (c) (1) toxics stored. Storing toxic items above food items. Store toxic items away from food and other items needing protection by spacing or partitioning.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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04/11/2013 | 76 |
- PHF must be cooled from 135?F to 70?F within 2 hrs. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with required concentration chart.
- Cooking without a temperature measuring device.
- Post most recent graded inspection report in customer view. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
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12/15/2011 | 82 |
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