- 229.164 (o) (6) (A) PHF>135; Make sure to keep tcs foods at a hot hold temperature of 135 degrees F and above; also foods should never be heated in hot hold elements, but heated within the microwave or on the stovetop.
- 229.165 (h) (2)thermometer available; Provide thermometers for all reach in coolers.
|
03/14/2016 | 92 |
- 229.164 (o) (9) (A) (i) Time Only; Provide identification for shredded chicken taco meat to show when food was removed from temperature control.
- 229.168 (b) working container not labeled; Make sure to label all working spray bottles with the common chemical inside.
- 229.165 (d) (1) (B)free of breaks, cracks; Will need to remove all discolored cutting boards(grayish in appearance).
|
11/09/2015 | 90 |
- Will need to make sure and keep monterry cheese at a cold hold of 41 degrees F and below; walk in cooler broke down and cheese was still inside; will need to condemn package of cheese and also both wrapped cheese blocks.
- Establishment must make sure that hot water is reaching the appropriate water temperature at handwashing sink(100 degrees F) and 3 compartment sink/mopsink(110 degrees F); during inspection hot water temperature was reaching only 94 degrees F at fixtures. 229.166 (c) (3) hot water sufficient.
- Establishment must make sure and keep all chemicals(ajax, paint products, and roach killer) below food items/clean equipment and not above these items or stored next to these items. 229.168 (c) (1) toxics stored.
- 229.165 (h) (2)thermometer available; Provide thermometers for all reach in freezers and refrigerators.
|
08/21/2015 | 85 |
- Establishment needs to make sure that all refrigerated, potentially hazardous foods are maintained at 41 degrees F and below; cheese enchiladas at a temperature of 61 degrees F; these were condemned. Shredded chicken in small containers were relocated to a working unit(shredded chicken had not been off temperature for more than 4 hours; temperature of shredded chicken was approx. 59 degrees F. Cooler should not be used to store refrigerated, potentially hazardous foods until working correctly.
- Establishment should not dispose food within employee handwashing sinks; food should be scraped off of plate into garbage can and then pre-rinsed within middle sink of 3 compartment sink.
- Many gnats observed throughout establishment, especially around bulk onions; will need to use approved pest control measures to treat problem.
|
05/07/2015 | 88 |
- Post most current food permit
|
01/30/2015 | 97 |
| No violation noted during this evaluation. | 09/30/2014 | 100 |
- Will need to get at least one employee food manager certified.
|
05/15/2014 | 97 |
| No violation noted during this evaluation. | 12/16/2013 | 100 |
| No violation noted during this evaluation. | 08/19/2013 | 100 |
- Will need to provide a sufficient air gap between drain line to ice machine and main drain; Make sure to raise hot water temperature so that 3 compartment sink reaches a minimum of 120 degrees F.
- 229.168 (b) working container not labeled; Label all working containers used for storing toxic items with the common name of the material.
- 229.165 (m) (1) (A)not clean; Clean upper interior of ice machine(mold growth)within back kitchen area.
|
04/09/2013 | 90 |
- Potentially Hazardous food not at required temperature in cooling unit.foods need to be 41F or below.
- Storing toxic items above food items.(ice machine) Store toxic items below and away from food areas, remove all poisonous items from food areas
- need to use food graded containers for storing foods.
- 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.
|
12/18/2012 | 86 |
- 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.
- Observed some flies.Need to eliminate flies.
- No soap at the hand washing sink.(sink in outside work room) Supply every handwashing sink with soap.
- Properly store foods in cooler.
|
07/02/2012 | 87 |
- 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 double hand washing. 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.
- Properly store raw and cooked foods.
- Need thermometers in freezers as well.
- Need to replace some of the buckets used for food storage.
|
10/10/2011 | 86 |
- No handwashing of employees was observed before handling clean wares, before putting on gloves or between touching dirty surfaces then returning to food handling. **Ensure all employees properly wash hands between any activity that contaminates hands and before putting on clean gloves.
- Many employee beverages stored next to and above clean wares in kitchen and ontop of ice machine in food processing area. **Store all employee beverages in a designated area where items needing protection, such as, food and clean wares may not be contaminated.
- Corn chalupa shells and corn tortillas made in an unapproved area and used for all other restaurant locations, as well as, bagged and sold to the public, cans of food are missing labels. **Ensure all food is from an approved source; all product found made from this area will be condemned and ensure all food products have proper manufacturer's label.
- Employees cutting tomatoes and touching other ready-to-eat food with barehands. **No physical barriers are used and no documentation is present as specified to allow barehand contact.
- Many raw meat products are stored over ready-to-eat (RTE) food in coolers, walk-in cooler raw meat/eggs above RTE, same in reach-in coolers. **Store all raw meat products below and away from RTE.
- No prepared potentially hazardous food items in coolers are date labeled and employee unware when products were actually made. **All prepared potentially hazardous products must be marked with a 'use by' date; maximum of 7 days and day 1 is day of preparation.
- 2 hoses connected to hot and cold water faucets without a backflow preventer. **Install a backflow preventer at both hot and cold water valves at mop sink.
- Wait station in front dining area conducts open food handling, such as making drinks with ice and cutting citrus, and portioning salsa and no hand washing of servers is seen after handling dirty wares. **Install a handsink in at the wait/beverage station.
- No soap is supplied at handsink for food processing area. **Provide soap for all handsinks (leave door between kitchen and processing area open until soap can be supplied).
- Ants crawling on food processing equipment next to the walk-in cooler, many dead roaches/roach parts inside light shielding in kitchen and thoughout other areas of establishment. **Treat for ants and roaches by professional pest control.
- Bottles of general cleaners were not labeled (stored in water bottles), spray bottles with cleaners also not labeled, spray cans of general cleaners stored ontop ice machine in food processing area, cans of RAID (household) found at beverage station shelf/next to warewash area. **Label all toxic chemicals, do not store chemicals in used water bottles, separate all toxic items from food and food equipment, do not store/use household insecticide in establishment.
- Employee washing wares in cold water and sanitizing in cold water. **Properly wash all wares; WASH (110DEGREES F), RINSE (PLAIN WATER), SANITIZE(50-100PPM CHLORINE WATER).
- Coolers storing potentially hazardous foods did not have thermometers in units. **Provide thermometers for all coolers storing potentially hazardous foods.
- Ice scoop was on a dirty surface ontop of ice machine, ice bins had visible mold, table mounted can opener and many wares/bulk food containers (mainly with spices) were visibly soiled. **Clean/sanitize all food contact surfaces and store utensils on sanitary surfaces.
- Refrigerator was maintaining foods at 60 degrees F; carne guisada, ranchero sauce, eggs, etc. **Ensure all potentially hazardous foods are at 41 degrees F or below; contents will be condemned.
|
08/31/2010 | 46 |
| No violation noted during this evaluation. | 04/30/2009 | 94 |
| No violation noted during this evaluation. | 10/21/2008 | 97 |
Restaurant representatives - add corrected or new information about La Siberia, 3018 Fredsbg Rd, San Antonio, TX »