| No violation noted during this evaluation. | 02/26/2016 | 100 |
| No violation noted during this evaluation. | 11/03/2015 | 100 |
- 229.164 (o) (6) (B) (i). Less than or equal to 41 degrees Fahrenheit. Potentially Hazardous Foods must be maintained Less than or at 41 degrees Fahrenheit once properly cooled. A prep unit had PHF at or above 51 degrees F. Rapidly cool items in this unit to 41 degrees Fahrenheit. Discard unused portion at the end of the day. Have unit adjusted or repaired to maintain PHF at 41 degrees F or less.
|
07/13/2015 | 91 |
| No violation noted during this evaluation. | 03/16/2015 | 100 |
- 229.166 (f) (4) air gap 2x. An "air gap" backflow prevention is required between a water supply outlet and the fill level of the sink. The spray hose in the dishwashing area is below the fill level of the sink. Repair this hose to provide for an "air gap" backflow is provided.
- 229.165 (k) (14) (A)chlorine solution. Chlorine must be in the perscribed range of 50 to 150 ppm. The dish washing machine was not providing the proper level of chlorine. Determin the problem and make the appropriate adjustment. Another prep sink can be used to sanitize the dishware until resolved.
|
11/10/2014 | 93 |
- 229.165 (l) (1) (B)not calibrated. Replace broken thermometers in refrigeration units.
- 229.164 (o) (6) (B) (ii). Cold hold at 41 degrees Fahrenheit or less. Items in the walk in cooler Greater than 24 hours at or around 53 degrees. Ambient temperature was 54 degrees Fahrenheit. Discard all PHF from walk in. Have unit repaired to maintain temperature. Do not use until repairs are made.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Eliminate the presence of insects by using any approved means.
|
07/18/2014 | 89 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Not using proper seperation or Slacking when Storing raw meat and ready to eat. Use the following when stacking foods: In order or cooking temperatures stack raw meats Poultry (chicken, eggs), whole beef, whole pork, fish and then ready to eat items. Ground meats would fall under eggs.
|
10/09/2013 | 96 |
- 229.165 (m) (1) (A)not clean. Internal surfaces of ice bin not clean, Routinely clean and sanitize these surfaces.
- 229.163 (n) (1) eat.drink.smoke. Open drinking container on ice machine. Employees may drink in foodservice areas only from a clean, covered, and spill resistant container.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.163 (f) (1) 20 seconds. Observed hand wash lasting 4 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review.
|
06/06/2013 | 81 |
| No violation noted during this evaluation. | 01/31/2013 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings. ALL FOOD BEING STORED IN WALK-IN COOLERS AND/OR DRY STROAGE AREAS TO BE MAINTAINED IN FOOD GRADE CONTAINERS WITH LIDS OR OTHER APPROVED COVERS 1) INSPECTOR ENCOUNTERED FOOD IN UNCOVERED CONTAINERS IN COOLER
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. INSPECTOR ENCOUNTERED COOKED/PREPARED FOOD IN WALK-IN COOLER WITHOUT DATE LABELS AND/OR WITH LABELS WITHOUT LEGIBLE DATES ON LABELS.
- IMPROPER USE OF IN-USE UTENSILS. ONLY PROPERLY DESIGNED, DISPENSING-SERVING UTENSILS TO BE USED FOR THE MEASURING AND DISPENSING OF FOODS AND FOOD INGREDIENTS. 1) INSPECTOR FOUND DRINKING GLASS BEING USED AS DISPENSING UTENSIL FOR SUGAR AT WAITSTAFF BAR AREA. GLASS WITHOUT HANDLE AND SURFACES DIRTY
|
10/08/2012 | 89 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. ALL COOKED/PREPARED READY TO EAT FOODS HELD IN REFRIGERATING UNITS TO BE PROPERLY LABELED WITH DATE OF PREPARATION AND A USE BY DATE NOT TO EXCEED 7 DAYS
|
06/28/2012 | 96 |
- Ensure hot food is held at 135°F or greater. Found chorizo within the temperature danger zone.
|
03/07/2011 | 95 |
- Reach-in cooler (PHF) ambient temperature 65 degrees F. Do not use this reach-in cooler to store potentially hazardous foods until repair made.
- Perform a general cleaning of ice machine to remove mold growth/deposit.
|
12/30/2009 | 92 |
| No violation noted during this evaluation. | 08/11/2009 | 100 |
| No violation noted during this evaluation. | 03/17/2009 | 85 |
| No violation noted during this evaluation. | 03/10/2008 | 84 |
Restaurant representatives - add corrected or new information about Las Palapas #, 11860 Blanco Rd, San Antonio, TX »