- Water pressure is slow coming from bakery area hand washing sink faucet. Appears to be obstructed. Corrected on site
- Observed about 5 live flour type beetles in a small amount of baking type flour in a bulk ingredient tank. Flour was removed and thrown out. Corrected on site.
- Need to clean the bottom area and shelving inside each reach in cooler unit located in the bakery area to remove old food debris.
- Remove loose debris from ceiling and walls inside the proofing room.
- Remove loose debris from the vent hood located above the donut fryer unit.
- Need to remove debris from portable racks being stored inside the proofing room
- Clean old food debris from the exterior area of the "dutchess" dough divider.
|
11/03/2015 | 90 |
- Remove loose debris from ceiling, walls, and floor inside the proofing room. Need to also change out water inside heating pot.
- Clean out the empty white rubber maid type bulk ingredient bin, located under bakers table. Need to remove evidence of old flour type beetles at the bottom of bin before being used again.
|
04/15/2015 | 97 |
- Make sure personal (employee) drinks and food items are not stored in reach-in coolers where pastry products are being stored prior to retail sale. Observed several employee drinks and snack foods being stored on trays of raw and baked pastries inside reach-in coolers.
- Make sure the employee hand washing sink is only used to wash hands and not store items inside. Observed several items being stored inside the hand washing sink making it difficult to wash hands properly.
- Make sure there is at least one manager or employee at the bakery when food products are being produced with a current "Certified Food Manager" certification. The employee who is currently certified was not on duty at time of inspection.
- Make sure the grey and white colored plastic barrels, used to hold different kinds of flour ingredients are clean at all times. Observed three empty ingredient barrels with flour dust, located under the bakers prep table, that needed to be cleaned. Need to also remove any dead flour beetles located on the inside bottom area of the barrels before using them again.
|
10/08/2014 | 87 |
- Observed employee personal items above uncovered empanadas in refrigerator. Place personal items below and away from bake goods.
- Observed bugs in the flour and sugar bags. Food was condemned. Clean bulk canisters prior to filling with new product.
- Observed hot water at hands sink reached 98 degrees F. Ensure hand sink reaches a minimum of 100 degrees F. The 3-compartment and mop sink must reach a minimum of 110 degrees F. Observed hose attached to the 3-compartment faucet without a vacuum breaker. Hose is not food grade.
- Observed ants throughout kitchen area. Eliminate the presence of insects by using any approved means.
- Observed rodent droppings behind the sugar,flour large packages. Eliminate the presence of rodents by using any approved means.
- Observed employee washing dishes with soap, bleach and water then rinsing dishes off with water and then dry them with a towel. All equipment must be washed, rinsed and sanitized then air-dried.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID. 360training.com
- Observed thermometers missing in refrigeration units holding milk. Ensure thermometers are provide when holding potentially hazardous food.
- Observed rolling pins, mixer attachments, trays for dough and bake goods all needing to be cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
|
07/17/2013 | 70 |
- 229.165 (m) (1) (A)not clean. Baking utensils are not clean to sight and touch. All utensils must be washed, rinsed, and sanitized after each use. Place utensils in a clean and dry containers or trays.
- 229.165 (m) (1) (A)not clean. Fryer/Cookie pans on prep table near back door must be cleaned. Pans must be cleaned and sanitized. Scrub off food/frosting buildup. Utilize a shelving rack for proper drying of racks.
- 229.165 (m) (1) (A)not clean.Poofing room is not in good repair. Walls observed to have mold buildup and ceiling is non existant. Walls and ceiling must be smooth, easily cleanable, non absorbant.
- * 229.163(b) Demonstation of Knowledge. No Certified Food Mananger on site. Consider another employee obtain certification.
|
12/13/2012 | 94 |
- Personal drink in refrigerator on shelf next to pasteries. Place all personal food items in a designated area away from items for public consumption.
- 229.166 (f) (2) (A)HWS>100F.93 F at handsink.
- 229.166 (c) (3) hot water sufficient.Water temperature at 3 compartment sink temperature at 105.6. Water must reach 110F at all times.
|
07/03/2012 | 89 |
- No Certified Food Manager on site however has paid for course via Serve Safe. When completed take certificate to 1901 S.Alamo to purchase an I.D. A CFM must be onsite at all times and may require more than 1 person with certification.
- Large scooper used for flour or sugar observed with much buildup. Wipe down inside refrigerators and remove all food crumbs and reminants. Wipe down and remove accumulated grease in oven and shelving racks.
|
01/09/2012 | 94 |
- Clean and sanitize outside of plastic storage containers properly observed old food reminants.
- Observed rodent droppings on counters. Contact pest control and properly sanitized all food contact surfaces.
- No Certified Food Manager. A CFM is required during all hours of operation. See www.sanantonio.gov for information regarding online courses.
- Condemned and discarded oontainer of pooled eggs stored in RIC and an entire case of Eggs.
|
07/11/2011 | 86 |
- Retrain all employees the proper procedure for washing hands. **Employee washing their hands in the 3 compartment sink instead of desginated hand sink. **Ensure all employees wear clean aprons at all times during.
- Observed employee wiping their hands repeatedly on dirty apron and or on hanging towel.
- 229.167 (e) (2) no soap. No soap at time of inspection. Dish was later provided at handsink.
- Establishment not utilizing all sanitizing procedures. Retrain and ensure all aspects of washing, rinsing, and sanitizing are conducted for all food contact surfaces.
- No Certified Food Manager on site at time of inspectin.
- Dumping waste water outside. Retrain all employees to utilize mop sink. Install a backflow preventer on faucet at mop sink.
- 229.165 (m) (1) (A)not clean. Food contact surfaces, utensils, inside dry storage not clean, observed dried reminants. Ensure all food contact surfaces are cleaned and sanitized at all times.
|
09/29/2010 | 77 |
- Thermometer reading 80 degrees F, actual temperature at 41 degrees F
|
02/22/2010 | 97 |
| No violation noted during this evaluation. | 04/06/2009 | 100 |
| No violation noted during this evaluation. | 05/08/2008 | 83 |
Restaurant representatives - add corrected or new information about La Superior Bakery, 647 Cupples Rd, San Antonio, TX »