- All TCS foods must be cooled within 6 hours to 41 degrees F - foods cooked on 3/12 at 48 to 50 degrees F
- Label all foods offered for customer self service- Lard. OR move items manufactured on site to the rear
- Remove dented cans from servive
- Use effective means for pest control of gnats
- Discontinue using household pest control- RAID. Use only commercial grade materials
- Post current CFM on site (City of San Antonio issued ID is required - proceed to DBSC located at 1901 S Alamo at cost of $15.45 for each )
- Discontinue using chipped/broken wares. * cutting boards/prep boards with deep grooves
- Clean all in use or stored with clean wares containers.
- Clean any items stored with food between uses. Also clean in place all equipment that cannot be placed inside the 3 compartment sink
- Post most recent scored inspection report
- Store all meds inside first aid kit
- All hot hold food items must be at or above 135 degrees F- tamales at front hot hold at 118
|
03/14/2016 | 67 |
- Discontinue using food additive labeled not for use an ingredient. Will follow up with more instructions
- All TCS foods must be at or below 41 degrees F - front cooler foods: pooled eggs/cut ham/cut veg at 52 degrees F
- Food handlers must wash hands between a change in tasks- observed food handler wash dish then return to cut meat.
- All food handler drinks require a lid and a straw. Be stored away from open foods.
- Use hand sink for hand washing only- observed a hammer/tools/souring pads/dishes stacked inside hand sinks
- Label foods manufactured on site.
- Label all prepared foods stored in walk in cooler
- Supply all hand sinks with soap/paper towels.
- Use effective pest control for gnats
- Use thermometer for holding/reheating/cooling
- Clean in use equipment/protect in use utensils
- Hand sink is clogged
|
12/03/2015 | 60 |
- All TCS foods in cold hold required to be at 41 degrees F or below *reach in cooler in taqueria holding foods: cut radish/sour cream/cut lettuce/tom/cheese at 50
- Place use by dates on prepared ready to eat foods held for longer than 24 hours
- Supply hand sink with soap and towels *taqueria needed soap/meat market needed towels
- Use effective pest control for gnats
|
09/02/2015 | 85 |
- Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation.
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation.* NO HOT WATER at time of inspection
- Use this sink is for handwashing only- items were stored inside hand sink in meat market and bakery areas
- Provide soap at each hand sink
- Use effective means for pest control for roaches
- Provide a thin probe thermometer for cooking/cooling/reheating processes
- Food contact equipment must be in good repair- bulk food containers
- Clean in use utensils- bakery self serve counter tongs must be cleaned daily
- Clean food contact surfaces prior to use.* ice machine has black mold inside bin
- Food specific container must be designed to allow effective cleaning* card board inside the display case is not allowed- use approved wares for direct food contact.
|
03/10/2015 | 76 |
- Place paper towels at hand sinks- was replaced immediately
- at least 1 person on duty must be a CFM with credentials
- Have a readily accessible thermometer in all reach in and walk in coolers. Must also use for cooking/cooling/reheating processes
- Discontinue using broken/cracked wares for food storage.
|
12/08/2014 | 88 |
- all TCS foods must be at or above 135 degrees- remove from hot hold and reheat to 165 then place on hot hold as food was put on hot hold less than 1 hour ago per log.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.* raw chicken stored uncovered on top shelf over ready to eat foods
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation.* rest room hot water is delayed in reaching hand sinks - hot water must be available on demand
- Supply the handwash station with individual disposable towels at each hand sink- carneceria, taqueria and panederia
- use effective means for gnat control in ice machine room
- Store first aid supplies in a kit or container- includes prescription meds stored on shelf over meat cutting *Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning- do not place chemicals such as window cleaner/sanitizer directly on food surfaces. use of sanitizer must follow manufacturers guidelines and allow for air dry prior to direct food contact.
- Use 3 compartment sink for proper manual ware washing. Utilize all 3compartments.
- Registering and successfully completing a Food Manager Certification course with City of San Antonio certificate on site for review.
- Clean equipment used for storing foods in reach in units- fruit shelving/dividers are in poor condition and have debris. Ware(s) must have smooth, easily cleanable surfaces- containers used for food storage are damaged. Utencils used at customer self service must be protected from contamination by storing in a protective sleeve or clean ware- tongs lay on top of plastic wrap at front self service for tamales.
- Ch 13, Art II, section 13-26 Display current permit. Go in person to have another copy printed for you at the DBSC located at 1901 S Alamo.
|
03/20/2014 | 66 |
- place a label on all packaged grab and go type meats/products produced/packaged on site- item from meat market is blank
- Foods (sweet breads)not protected by storage in packages, covered containers, etc. Not preparing each type of food at different times or in separate areas- chicken in meat market is overflowing container making contact with raw beef in meat market display case--separate meats with barriers or separate coolers.
- no items may be stored in hand sinks at any time- observed pitchers, meat auger parts, wiping cloths and other items sitting in 3 of the 4 hand sinks on site
- Place paper towels at each hand sink and all times
- use effective means of pest control for gnats throughout bakery/meat market areas
- store all toxic items properly- observed Windex on meat counter.
- place back flow preventors on all hose bibs with attached hoses
- place accurate thermometers in all coolers where meats and PHF are stored
- all food contact surfaces must be cleaned regularly and not stored with food debris : items under cover in bakery are covered in debris, meat counters with food debris, ice machine has mold, ice scoop is in direct contact with unsightly surface, meat cases have debris
- post recent permit
|
10/25/2013 | 68 |
- 229.164 (o) (6) (A) PHF>135....3 pounds scrambled found at 108F...discard...
- 229.164 (o) (6) (A) PHF>135...6 porkchops found at 118F...discard
- 229.168 (d) (2) (C) restricted use pesticide....use only restaurant approved insecticides...
- 229.165 (m) (1) (A)not clean....large can opener....COS
- 229.165 (g) (1) equipment not sufficent....walkin cooler checked at 44F.....maintenance working on it now...
- 229.165 (h) (2)thermometer available....need in egg cooler...and dairy cooler...and meat case...
- 229.167 (p) (5) improper use of sinks....keep items out of handsinks...
|
07/17/2012 | 79 |
- 229.167 (e) (2) no soap in men's room...
- 229.165 (m) (1) (A)not clean...large can opener (deli)
- 229.164 (o) (7) (A) consume by date (prepared)...for the beans....discard 15 lbs.....
- 229.165 (h) (2)thermometer available....need in large meat walkin cooler...
- Ch 13, Art IV, section 13-112 (c)(1).pay for permit....corporate states they just paid.....will return Friday 12-16-11 at 11 am.....
|
12/14/2011 | 84 |
Restaurant representatives - add corrected or new information about La Michoacana Meat Market San Antonio#6, 2107 Goliad Rd, San Antonio, TX »