- Do not store the spray bottle of grill cleaner on the wall shelf located above the 3 compartment sink
|
03/25/2016 | 97 |
- Need to provide disposable paper towels a the kitchen area hand sink, located next to 3 compartment sink, at all times.
- Do not store in-use knifes wedged between cold hold unit and hot hold steam table unit. Store in-use knifes on a clean, dry surface at all times.
|
12/08/2015 | 94 |
- Must keep employee beverages covered and stored away from food prep or clean dish storage. Open beverage observed on shelf above clean pots in kitchen.
|
07/14/2015 | 96 |
- Make sure all employee beverages have a lid to prevent contamination of food contact surfaces from spillage. Observed two cups of coffee without lids on prep table located behind the hot hold table.
- Make sure that all ready to eat prepared and cooked foods are date marked for proper rotation, when stored in the walk-in cooler. Observed a tub of guisado (meat product) and refried beans in cooler without date marking, each one was temped at or below 41 degrees F.
- Must use food grade bags when storing ready to eat foods. Observed rice being stored in the steam table inside a grocery type plastic bag with red colored ink (not food grade material).
- Make sure most recent San Antonio Health Department inspection report is posted in public view during times of operation.
|
03/11/2015 | 86 |
- Make sure all employee drinks are stored away from food contact surfaces. Observed an employees cup on a shelf with clean pots and pans.
- Two cans of Raid insect spray were observed on a shelf in the back area of the kitchen. This insecticide is not approved for restraurant use.
- Observed employee handling ready to eat food, (flour tortilla). Proper documentation was not present. Make sure that if bare hands are used to handle ready to eat foods and no barrier such as gloves, deli tissue, utensils, etc, are to be used, then the following document must be presented in the establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used is (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
|
11/24/2014 | 89 |
- Observed a large container of refried beans at 54F degrees and carne guisada at 50.5F degrees in the walk in cooler that had been made the day before. Ensure that all potentially hazardous foods maintain a temperature of 41F degrees or below to prevent any bacterial growth.
- Observed an employees coffee cup stored on a rack with clean wares. All employee drinks must have a lid with a straw and stored away and/or below all food and food contact surfaces to prevent any contamination.
- Observed a food handler cutting jalepenos with bare hands as well as another food handler touch tortillas with bare hands. A barrier must be used with handling ready to eat foods such as gloves or tongs. If ready to eat foods are touched with bare hands a bare hand contact document must be kept at the establishment with food handlers acknowledgement/signature. Documentation must explain that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards: 1) double handwashing; 2) nail brushes; 3) a hand sanitizer after handwashing; 4) incentive programs that assist or encourage food employees not to work when they are ill.
- Foods were not covered in the walk in cooler. Ensure that all foods have a protective covering such as a lid, plastic wrap, foil, etc to help prevent any contamination from other foods.
- Did not observe any date labels on potentially hazardous foods. Ensure that all potentially hazardous foods that have been prepared/cooked that are kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- Observed any employee washing a pot in the hand sink. The hand sink must only be used for hand washing, all ware washing must be done in the 3 compartment sink.
- 3 compartment was set up with soapy water in the middle compartment and sanitizing soultion in the 3rd compartment. When ware washing, the 3 compartment must always be set up as follows; 1st compartment with hot soapy water, 2nd for rinsing, 3rd with sanitizing soultion.
- A certified food manager was not present at time of inspection. Ensure that at least one person who has completed the food managers certification course is present while the establishment is open and operating.
|
04/01/2014 | 73 |
- 229.163 (n) (2) (A) closed beverage container. Observed employee drinking from a cup without a lid and straw near food prep area. All personal drinks must have a lid with a straw and must be kept away from all food and food prep area. 229.166 (i) (1) (B) HWS improper use. Observed employee raw beef from box into hand sink. The hand sink is for washing hands only and must not be used for anything else. 229.167 (p) (5) use of wrong sinks. A 3 compartment sink is in the front beverage/chip area. If it is designated as a hand washing sink then it must only be used for washing hands. Observed tortilla holders and other food containers inside it. Those must be washed in the kitchen 3 compartment sink.
- Observed raw chicken stored above peppers, lettuce and bread. All raw animal products must be stored below or away from ready to eat foods.
- Observed cooked potentially hazardous foods in walk in cooler without a use by date. All prepared potentially hazardous foods kept longer than 24 hours must have a use by date on them of 7 days, the date prepared being day 1.
- The employee restroom did not have soap and paper towels. All hand sinks throughout establishment must be supplied with soap and paper towels to ensure proper handwashing.
- Observed bleach and soap stored on top of flour and near mangos. All toxic chemicals must be stored away from all food and food prep areas to prevent cross contamination.
- A manager was not on duty at time of inspection. There must always be a person in charge at the eatablishment during business hours who has completed a Food Managers Certification course.
- Observed several clean containers with food debris left on them and were greasy to the touch. Ensure that all food contact surfaces are properly cleaned and sanitized before being reused.
- Establishment did not have the most recent report posted. The most recent Food Inspection Report was not posted in public view.
|
07/26/2013 | 73 |
- Observed employe rinse her hands in the 3 comaprtment sink and did not properly wash her hands. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.166 (i) (1) (B) HWS improper use.Observed employee washing her hands in the 3 compartment sink during the time of the inspection. Hand washing should be done in the hand sink only and not in the 3 comapartment sink.
- Observed employee putting cheese on tacos and also rolling chicken inside of a corn tortillas with bare hands. Also, an employee was cutting tomatoes, onions, and peppers with bare hands. Proper food contact barriers should be used such as gloves or untentils when handling ready to eat foods.
- Observed eggs stored above ready to eat foods in the walk in cooler. Also eggs were observed above ready to eat foods in the small cooler across from the grill. Eggs should always be stored below cooked ready to eat foods to prevent possible cross-conatamination.
- Did not observe hot water at the hand sink in the women's rest room during the time of the inspection. Ensure that the hand sink has hot water and that the water reaches a temperature of at least 100 degrees F.
- 229.167 (e) (2) no soap. Hand wash sink in the back of the kitchen did not have soap. Supply every handwashing sink with soap at all times.
- 229.167 (e) (3) (A) no towels. Hand sink in the back of the kitchen and closer to the front of the kitchen did not have paper towels. Supply the handwash station with individual disposable towels. 229.167 (e) (3) (A) no towels.
- During inspection the employee had two compartment set up. One compartment had soap hot water and bleach and the second compartment had hot water and bleach. Use 3 compartment sink for proper manual ware washing: Wash (hot water/soap), Rinse (hot water only), and sanitize (hot water and bleach).
- 229.166 (g) (3) mop sink. No mop sink was observed during inspection. Owner stated that mop sink had been stolen. Install a mop sink or curbed floor drain to clean mops and dispose of dirty water properly.
- No food manager was present during inspection. Food manager needs to present at all times during food preparation.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates on the clean shelf that had cracks and breaks. All food conatct surfaces should be smooth and easily cleanable.
|
11/14/2012 | 65 |
Restaurant representatives - add corrected or new information about La Quintana Mexican Restaurant, 1402 Quintana Rd, San Antonio, TX »