- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in Meat Market area, must have a lid and straw. Observed personal drink, with no lid, inside of meat cooler. Surrounded by uncovered meat.
- Establishment must always have at least one person on duty with a Food Managers Certifications.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak under HWS, in Meat Market area.
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01/27/2016 | 90 |
- 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Beef/WIC 54F, Chicken/WIC 57F, Beans/WIC 48F. Items had been inside of WIC for over 24hrs.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24hrs., must be labeled with time and date food was prepared.
- 229.167 (e) (3) (A) no towels. All HWS's must have papertowels.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for gnats in back room, behind meat market. And also inside bread baking room.
- Establishment must always have at least one person on duty with a Food Manager Certification.
- 229.166 (i) (5) (A)plumbing repairs. Repair leaking HWS, in meat market room.
- 229.165 (m) (1) (A)not clean. Observed spoon storage device is dirty.
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10/01/2015 | 76 |
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for Fly's in Meat Market.
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08/03/2015 | 97 |
- 229.164 (o) (6) (A) PHF>135. Cheese mac, hot hold unit at 101F Degrees. All hot items need to be kept at 135F Degrees or hotter.
- 229.164 (r) (1) (A) labeled properly. Establishment selling pre-packaged bread. Bread needs to be labeled with store information.
- 229.164 (r) (1) (B) (i) common name. Observed container of what looked like sugar, unlabled. Insure that all food products stored in un-marked containers, are properly labeled with name of food product or generic name of product.
- Observed several dented/damaged canned food items.
- 229.167 (p) (11) (C)insects/pests not minimized. observed gnats around mop sink, near kitchen area.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Observed meat slicers not cleaned. Insure that equipment is cleaned after each use, or as needed. Don't leave equipment sitting out, with meat stuck to blades.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak at HWS behind meat counter.
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03/17/2015 | 75 |
| No violation noted during this evaluation. | 12/03/2014 | 100 |
- Open package of flour, inside of storage room. Remove packages when they are damaged/open, cannot be sold to public.
- 229.164 (o) (7) (A) consume by date (prepared). Insure all PHF foods inside of cooler over 24hrs., is properly date labled.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak under HWS in meat room. Water is leaking on floor.
- Ch 13, Art II, section 13-26 Display permit. Current copy of the inspection report must always be posted for customer view.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control for gnats, fruit flies, and fly's.
- 229.164 (r) (1) (A) labeled properly. All pre-packaged bread, for customers to grab themselves, must be properly labeled with store information.
- 229.166 (i) (1) (B) HWS improper use. Do not store items inside of HWS. Observed numerous can sodas sitting inside of HWS in bakery area.
- 229.167 (e) (3) (A) no towels. All HWS must have papertowels.
- 229.166 (i) (1) (A)HWS not accessible. Do not block access to HWS, with large objects sitting directly infront of HWS. HWS in bakery was blocked by large boxs, and wires.
- 229.165 (m) (1) (A)not clean. Clean inside of WIC. Also insure that meat cutting equipment is properly cleaned as needed. Observed old, dry, white, hard pieces of shredded meat sitting ontop of large meat saw, in meat area.
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07/21/2014 | 63 |
- 229.164 (o) (6) (A) PHF>135. All hot PHF food must be kept at least 135 or hotter. Chicken inside hot unit, was only reaching 101 degrees.
- 229.166 (i) (1) (B) HWS improper use. Do not store any items inside of HWS. Large red bucket sitting inside sink.
- 229.166 (i) (1) (A)HWS not accessible. Do not place large pieces of equipment directly infront of sink.
- 229.168 (c) (1) toxics stored. Do not store or place cleaners directly over clean dishes. Bottle of windex sitting directly over clean dishes on dish rack.
- Establishment must always have at least one person on duty with a Food Managers Certification.
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02/13/2014 | 82 |
- 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Raw beef in display case is at 50 degrees.
- 229.164 (o) (6) (A) PHF>135. All hot PHF food must be kept 135 degrees or hotter. Sausage and egg on hot hold unit were at 112 degrees.
- Moldy tomatoes seen inside WIC. Insure moldy foods are destroyed and not left with other food items inside cooler.
- 229.166 (c) (2)under pressure. Insure all handsinks have hot and cold running water. Plus, insure that spray nozzle at three compartment sinks, both in meat market and cafe, are properly air gapped, and not hanging low inside of sink well.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels. Handsink in bakery room, and cafe, were missing papertowels.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed large number of fly's in dinning area.
- 229.168 (c) (1) toxics stored. Do not keep chemical sprays, directly over food items, such as hot sauce and vegetables.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.166 (i) (5) (A)plumbing repairs. Repair handsink in meat market area, its leaking from bottom.
- 229.165 (m) (1) (A)not clean. Insure all equipment is cleaned after each use. Dirty slicer inside meat market.
- Ch 13, Art II, section 13-26 Display permit. Establishment has old inspection report posted. Establishment must always display the most current inspection report.
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09/12/2013 | 61 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats. In meat market, observed beef sausage and raw chicken stored together.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats seen in bakery room.
- 229.165 (h) (2)thermometer available. All coolers with PHF food, must have a thermometer.
- Observed containers of Food Product inside WIC, with date labels that date back two to three weeks ago. After a week, all leftovers must be destroyed.
- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of handsink. Handsink must be kept empty and clean, to allow staff access to handsink. Observed large rubber item sitting inside sink well.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items or equipment infront of handsink, making it difficult for staff to access handsink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed cook in restraunt area, cutting up salsa with bare hands. If establishment is allowing bare hand contact of ready to eat foods, then establishment must provide proper bare hand contact documentation.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.168 (a) toxics not labeled. Label all cleaners. In meat department, observed an unlabeled spray bottle.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Insure that after each use, food contact surfaces are cleaned. Observed dirty slicer sitting on prep-table, not being used, with what looked like ofd food debrie sitting on blade.
- 229.166 (g) (4) (B)backflow preventer. Install backflow prevent at hose, attached to faucet in meat market. Also, observed that in meat market, spray nozzle at three compartment sink, is hanging low inside of sink well, creating a cross connection.
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05/09/2013 | 59 |
- PROVIDE PAPER TOWELS FOR HANDSINKS LOCATED IN THE BAKERY AND THE CAFE KITCHEN.
- CORRECT THE FOLLOWING: (1) USE FOOD APPROVED BAGS AS HOT HOLD LINERS FOR THE REFRIED BEANS HELD ON THE STEAM TABLE.LINERS SHOULD BE CLEAR AND FREE OF INK WORDINGS/DRAWINGS. DO NOT USE TO GO PLASTIC GROCERY BAGS AS HOT HOLD LINERS FOR FOOD HELD HOT ON THE STEAM TABLE. (2) USE FOOD APPROVED UTENSILS/CUPS AS FOOD SCOOPS. DO NOT USE SINGLE SERVICE ITEMS AS FOOD SCOOPS. OBSERVED SMALL PLASTIC SINGLE SERVICE CUP BEING USED AS A FOOD SCOOP FOR THE SPICES. (3) USE FOOD APPROVED CONTAINERS FOR FOOD STORAGE. ONCE A CAN CONTAINING FOOD IS OPENED, TRANSFER THE REMAINING FOOD TO A FOOD APPROVED CONTAINER FOR STORAGE. DO NOT USE THE CAN AS A LONGTERM FOOD STORAGE CONTAINER. (4) REPLACE AND DISCONTINUE USE OF CRACKED FOOD STORAGE BINS INSIDE WALKIN COOLER OF MEAT MARKET AND WORN OUT STRAINER LOCATED IN THE BAKERY.
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01/07/2013 | 94 |
- (1) ALL EMPLOYEE DRINKS TO HAVE LIDS ON THEM. (2) DO NOT LEAVE YELLOW MOP BUCKET INSIDE OF WALKIN MEAT MARKET COOLER. WHEN NOT BEING USED STORE MOP BUCKET IN NON FOOD/JANITORIAL AREA. (3)STORE ALL APRONS,HATS ETC. AWAY FROM FOOD CONTACT/STORAGE AREAS. (4) DO NOT STORE ITEMS INSIDE OF HANDSINK LOCATED IN THE FRYER ROOM.
- DATE LABEL ALL PREPARED FOODS HELD LONGER THAN 24HRS. MAY USE DATE FOOD WAS PREPARED. DISCARD FOOD AFTER SEVEN DAYS. OBSERVED FOOD CONTAINER OF CARNE GUISADA MISLABELED WITH RICE AND DATES OF 2/22 -2/26.
- ALL SINKS IN MEAT MARKET AND FRYER ROOM TO HAVE SOAP AND PAPER TOWELS.
- CHECK THAT ALL COLD HOLD UNITS HAVE WORKING THERMOMETERS. SOME HAD THERMOMETERS - OTHERS DIDN'T.
- REPLACE CRACKED PLASTIC SCOOP USED IN PORK RIND AREA. CORRECT BY 3/20/12.
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03/06/2012 | 83 |
- PROVIDE MANAUFACTURERS LABELS ON FROZEN POPS. DO NOT SELL INDIVIDUAL FOODS ITEMS OUT OF ORIGINAL PACKAGING MEANT FOR BULK SALE.
- STORE BAKERY CUTLERY/KNIVES ON A CLEAN MAGNETIC STRIP OR IN A CLEAN APPROVED CONTAINER.
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09/19/2011 | 93 |
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law.
- 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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03/03/2011 | 85 |
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Provide for adequate backflow prevention device, hose bib Vacuum Breaker.
- 229.164 (r) (1) (A) labeled properly. Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include nutritional labeling as specified in 2 CFR 101 Food labeling and 9 CFR 317. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
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09/13/2010 | 92 |
- Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens,coughhing _____________ (specify activity that caused contamination of hands).
- Equipment not cleaned when cross-contamination may have occurred.Discontiue stored knives behind equipment.
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03/16/2010 | 93 |
| No violation noted during this evaluation. | 07/30/2009 | 86 |
Restaurant representatives - add corrected or new information about La Michoacana Meat Market #, 7914 Culebra Rd #106, San Antonio, TX »