- 2 CONTAINERS OF REFRIED BEANS IN REACH IN COOLERS INTERNAL TEMPERATURES MEASURED 70 F AND 71 F. STAFF STATED THE BEANS WERE MADE YESTERDAY. COOL BEANS FROM 135 F TO 70 F WITHIN 2 HOURS AND THEN MOVE TO COOLER AND COOL FROM 70 F TO 41 F WITHIN 4 HOURS. USE SHALLOW METAL PANS, ICE BATHS, ICE PADDLES, FREQUENT STIRRING, ETC. TO COOL WITHIN REQUIRED TIME. CORRECTED ON SITE. BOTH CONTAINERS OF BEANS WERE DISCARDED.
|
03/23/2016 | 95 |
- OBSERVED A BOX OF MOLDY BELL PEPPERS AND A MOLDY TOMATO. CORRECTED ON SITE. THROWN IN TRASH.
- CONDENSATE FROM A/C WAS DRIPPING INTO FULL BUCKET AND GOT INTO A BULK CONTAINER OF SUGAR. CORRECTED ON SITE. BUCKET EMPTIED, SUGAR THROWN IN TRASH. REPAIR CONDENSATE PUMP/LINE SO AS TO NOT DRIP AND DO NOT STORE FOOD ITEMS WHERE THEY MAY BECOME CONTAMINATED.
- AN INSECT WAS TRAPPED IN THE CONTAINER IN WHICH THE ICE SCOOP IS STORED. CORRECTED ON SITE. INSECT REMOVED AND CONTAINER AND SCOOP WERE WASHED RINSED AND SANITIZED.
- OBSERVED SLIME IN UPPER INNER PART OF ICE MAKER. CLEAN AND SANITIZE UPPER INNER PART OF ICE MAKER.
|
12/21/2015 | 86 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F or below within 4 hours. REFRIED BEANS MADE YESTERDAY HAD AN INTERNAL TEMPERATURE OF 62 F. BEANS WERE THROWN AWAY. QUANTITY APPROXIMATELY 8 GALLONS, VALUE $200.00. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. USE SHALLOW METAL PANS, OR STIR STICKS, ICE BATH, ETC. AND STIRRING FREQUENTLY TO COOL WITHIN APPROPRIATE TIME.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. REAR HAND SINK HAD NO SOAP OR TOWELS. PROVIDE SOAP AND PAPER TOWELS AT ALL HAND SINKS. HAND SINK EQUIPPED WITH SOAP AND TOWELS. CORRECTED ON SITE.
- WIRE STRAINERS (2) FOUND WITH LOOSE WIRES. DISCARDED. CORRECTED ON SITE.
- 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) 207-8732. PAYMENT OF $453.20 WAS DUE IN JANUARY OF 2015. YOU NOW OWE THAT PLUS 8 MONTHS OF LATE FEES (10% O BALANCE EACH MONTH) FOR A TOTAL OF $971.48. PLEASE PAY AT HEALTH DEPARTMENT DESK AT 1901 S. ALAMO. WILL FOLLOW-UP IN 10 DAYS.
|
09/03/2015 | 86 |
- REFRIGERATION AT 51F, DO NOT STORE CUT VEGETABLES ENSURE REFRIGERATION MAINTAINS 41F OR BELOW AT ALL TIMES, TEMPERATURE CONTROL KNOB IS SET TO COOLEST SETTING,IF NOT REPLACE/REPAIR. STORE CUT VEGETABLES IN COLDER UNIT MAINTAIN 41F OR BELOW. USE DAILY TEMPERATURE LOGS
- 229.167 (e) (3) (A) no towels.AT KITCHEN AND EMPLOYEE RESTROOM HANDSINK. PROVIDE AT ALL TIMES
|
01/22/2013 | 92 |
- 229.163 (f) (1) 20 seconds.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.166 (f) (2) (A)HWS>100F. NO HOT WATER IN HAND SINK IN FOOD SERVING AREA.
- 229.165 (h) (2)thermometer available. THERMOMETER NOT WORKING IN LARGE 3-DOOR REFRIGERATOR IN KITCHEN.
- OBSERVED 4 CONTAINED OF STEWED CHICKEN AT 127F-133F IN REFRIGERATOR. AFTER COOKING FOODS, PLACE FOODS IN SHALLOW PANS, SUBMERGED IN ICE BATHS AND MIX CONSTANTLY, TO COOL WITHIN TWO HOURS TO 70F. THEN PLACE IN REFIGERATOR TO CONTINUE TO COOL TO 41F OR BELOW WITHN 4 HOURS.
- REFRIED BEANS AT 58F-81F.
|
09/25/2012 | 72 |
- COUNTER HEIGHT REFRIGERATOR OPPOSITE STOVE, AT 50F IS EXPOSED TO HEAT AND IS OPENED CONSTANLY. CHEESE, CILANTRO, SOUR CREAM AND PICO DE GALLO WERE SUBMERGED IN ICED, TOMOATOES AND LETTUCE WERE NOT. PLEASE SUBMERGE CUT VEGETABLES IN ICE OR DISCARD AFTER FOUR HOURS. FOODS INSIDE UNTIE NEED TO BE ICED OR DISCARED AFTER FOUR HOURS AS WELL.
- 229.164 (r) (1) (B) (iv) manufacturer info. FROZEN FRUIT WITH CHILE IN REFRIGERATED CASE, MADE BY ESTBLISHMENT, FOR CUSTOMER ACCESS. PROVIDE LABEL INFORMATION OR MOVE BEHIND COUNTER SO EMPLOYEES MAY HAND FOOD ITEMS TO CUSTOMER
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. PLEASE ARRANGE RAW MEATS AS FOLLOWING: DO NOT STORE ANY RAW MEAT ABOVBE COOKED/READY TO EAT FOODS; FIRST IS PORK, BELOW THAT BEEF, AND LASTLY CHICKEN.
- USING DATE LABELING CONSISTANTLY. BULK SALSA AND GRAVY HAD NO DATE LABELS, PLEASE LABEL WITH PREP DATE AND CONSUME BY DATE. 229.164 (o) (7) (A) consume by date (prepared).
- 229.166 (f) (2) (A)HWS>100F. EMPLOYEE RESTROOM HANDSINK HAS A LEAK AND HOT WATER IS TURNED OFF. EMPLOYEES ARE WASHING THEIR HANDS AT THE HANDSINK AROUND THE CORNER NEAR THE ICE MACHING. PROVIDE HOT RUNNING WATER UNDER PRESSURE AT A MINIMUM OF 100F TO EMPLOYEE HANDSINK.
- 229.166 (f) (2) (A)HWS>100F. MALE AND FEMALE CUSTOMER RESTROOMS NEED TO HAVE HOT WATER AT ALL TIMES.
- 229.165 (k) (14) (A)chlorine solution. DISCONTINUE USING BLEACH MIXED WITH SOAP TO WAREWASH AND FOR WIPING BUCKETS. USE BLEACH ON IN THE FINAL STEP TO SANITIZE WARE AT 50-100 PPM AND SAME CONCENTRATION FOR WIPING TABLESS. UTILIZE BLEACH TEST STRIPS. SEE HANDOUT.
- 229.165 (q)food contact not sanitized.SLIGHT MOLD OBSERVED IN ICE MACHINE SLIDE. CLEAN AND SANITIZE WEELY TO PREVENT BUILD-UP.
- 229.165 (m) (2)non food contact dirty. OBSERVED DROPPED ROUNDS OF TORTILLA DOUGH BEHIND MACHINE, LOTS OF FOOD DEBRIS UNDER COUNTERS. PLEASE SWEEP AND MOP TO PREVENT FODD SOURCE FOR PESTS/RODENTS.
|
02/01/2012 | 73 |
- Potentially Hazardous food not at required temperature in cooling unit. Condiment cooler Observed at 47F
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. PHF must be held below 41?F or above 135?F except during preparation, cooking or cooling or when time is used as a public health control. ** Repeated holding of PHF out in abient temperature for easy of use instead of hold in at 135F or greater. Obsered Chicken, Beef, sauces by oven in plastic containers out of Temperature zone 89F
- 229.163 (h) (5) handling soiled equip. ** Hand washing did not occur after moving from one task to another Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets.
- 229.164 (a) - Honestly presented. ** Lemons observed with heavy mold and fluid leaking out.
- No employees were observed washing their hands in any manner or method throughout the inspection.
- 229.164 (o) (7) (A) consume by date (prepared). ** Numerous items were observed without consume by dates.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
|
08/23/2011 | 71 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below.** Observed large containers in cooler at 98F
- Potentially Hazardous food not at required temperature in cooling unit. **Cooler observed at 51F
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. ** Observed Chichen left out w/out any attempt to heat or cool.
- Label is absent and descriptive statement. Label without manufacturer information. Food packages must be labeled as specified in law.** Items cannot be wrapped in plastic without any information.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
|
03/29/2011 | 73 |
- 229.164 (o) (4) (A) (i) - Cooked PHF.**OBSERVED PREPARED PLATES WITH BEEF AND VEGETABLES WRAPPED AND SITTING OUT AT ROOM TEMP ON METAL RACKS UNTIL ORDERED; RE-WARMED FOR SERVING DURING LUNCH.**FOODS MUST BE PROPERLY COOLED TO 70F WITHIN 2 HOURS OF COOKING AND PLACED IN ADEQUATE COOLERS TO PREVENT SPOILAGE.
|
11/23/2010 | 95 |
- MEATS PLACED IN COOLERS MUST BE PROPERLY SEPARATED (CHICKEN, BEEF, PORK) AND NOT STACKED TOGETHER
- COOLERS MUST BE CAPABLE OF MAINTAINING TEMP. OF 41F OR LESS. 1.REPAIR OR REPLACE COOLER IN KITCHEN THAT IS LEAKING WATER ON INSIDE. 2.COOLER MUST BE ADEQUATE TO MAINTAIN TEMPERATURE.
|
06/09/2010 | 93 |
- PLEASE USE HANDWASHING SINK ONLY FOR HANDWASHING; DO NOT STORE BOWLS OR DUMP FOOD ITEMS IN HANDWASHING SINK.
- ALCOHOL BASED SANITIZER PRESENT, BUT DIDN'T NOTICE ANY EMPLOYEES WEARING GLOVES WHEN CONTACTING READY TO EAT, POTENTIALLY HAZARDOUS FOODS. IF NOT WEARING GLOVES, THEN AFTER DOUBLEHANDWASH, MAKE SURE TO USE THE ALCOHOL BASED SANITIZER PROVIDED. OBSERVED EMPLOYEE WASH HANDS WITH SOAP AND WATER, BUT DIDN'T USE A SECOND MEASURE BEFORE TOUCHING READY TO EAT FOODS WITH BARE HANDS. WILL NEED TO PROVIDE WRITTEN DOCUMENTATION BY NEXT REGULAR INSPECTION ON 3 ITEMS: 1.) EMPLOYEES HAVE TRAINING ON CONTACTING READY TO EAT FOODS WITH BARE HANDS AND THEN EACH EMPLOYEE SIGNS ACKOWLEDGING HE/SHE HAD TRAINING 2.) DOCUMENTATION IS PROVIDED SHOWING 2 OR MORE METHODS ARE USED, WITH THE FIRST BEING A DOUBLEHANDWASH AND THE OTHER METHODS(ALCOHOL BASED SANITIZER, NAIL BRUSH, GLOVES, ETC.)BEING FOLLOWED AFTER WHEN COMING INTO CONTACT WITH READY TO EAT POTENTIALLY, HAZARDOUS FOODS 3.) DISCIPLINARY ACTION IS TAKEN WHEN EMPLOYEES DO NOT FOLLOW PROPER PROCEDURES, TO INCLUDE WHEN THE INCIDENT HAPPENED, WHERE IT TOOK PLACE, AND WHAT HAPPENED.
- No soap at the hand washing sink.
- DURING OBSERVATION, NO SANITATION(NO BLEACH)WAS PRESENT AT LAST SINK OF THE 3 COMPARTMENT SINK; INFORMED EMPLOYEE TO ADD BLEACH TO READ AT 50 TO 100 PPM
|
01/04/2010 | 86 |
| No violation noted during this evaluation. | 07/22/2009 | 86 |
| No violation noted during this evaluation. | 01/27/2009 | 83 |
| No violation noted during this evaluation. | 12/17/2007 | 93 |
Restaurant representatives - add corrected or new information about La Jalisco Mexican Restaurant #3, 130 Main Plaza, San Antonio, TX »