- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed jalapenos sitting directly on top of eggs. Observed raw chicken and raw beef in same container. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
|
03/24/2016 | 92 |
- Label all toxics removed from bulk containers with common name.
- Store all toxic items away from food and food areas. This includes sodas and drinks as well.
- Discontinue using household grade pest control chemicals in food establishment such as Raid or Black Flag.
- Remove dented cans from consumption supply. Observed large cans of tomato sauce severely dented near and on seal.
|
12/07/2015 | 93 |
- Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Label all toxics removed from bulk containers with common name.
|
08/21/2015 | 92 |
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
|
04/06/2015 | 97 |
- Observed prepared food items with no date labels. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed soap in rinse station. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm
- Observed food containers with cracks. Discontinue using broken/chipped wares.
- Post current permit. Posted permit expired 7/2014.
|
11/18/2014 | 87 |
- All TCS foods on hot holding must be at or above 135 degrees F. Potatoes at 100- rapidly reheated to 165
- Use this sink is for handwashing only- do not store any items inside handsink- packages of frozen foods inside hand sink
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only- frozen food items inside hand sink and sink was blocked with 2 trashcans and a shelf
- Ware washing must include all 4 steps: wash, rinse (clean water), sanitize (approved sanitizer + water) followed by air dry- missing rinse step
- repair handle on reach in cooler in hot hold area
|
06/09/2014 | 82 |
- Observed employee use cold water to wash hands. Ensure employees wash hands with hot water and soap for at least 20 seconds in hand sink.
- Observed raw shelled eggs stored on shelf above produce in refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods.
- Observed prepared food in refrigerator a date label. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the USE BY DATE. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1. For example: refried beans made on 5-20-13 will have a date label of 5-26-13
- At time of inspection, 3 compartment sink and mop sink had hot water of 105 degrees F. Ensure 3 compartment sink and mop sink have hot water of at least 110 degrees F.
- Observed equipment being stored in front of hand sink and blocking access to sink. Ensure hand sink is kept clear of items to allow easy access to sink. Corrected on site
- Observed spray bottle without a label identifying contents.Ensure spray bottles are labeled with chemical name. Corrected on site
- Observed food debris in both microwaves. Ensure inside of microwaves are clean to sight and touch.
- Observed grease accumulation on side of fryer and floor under fryer.Ensure grease is eliminated.
|
10/29/2013 | 75 |
- At time of inspection, a multitude of prepared food in the back refrigerator were above 41 degrees F. Ensure all prepared food being stored cold is at 41 degrees F or below.
- 229.163 (f) (1) 20 seconds. Observed food handlers wash hands for less than 20 seconds. Ensure hands are washed for at least 20 seconds in designated hand sinks.
- Observed container of raw chicken stored on top shelf in back refrigerator above prepared and ready to eay foods. Observed raw shelled eggs stored next to produce. Ensure all raw animal products are stored below and way from ready to eat and prepared foods.
- Observed several containers of prepared food stored without a protective cover. Ensure food is stored with a protective cover, such as foil, plastic wrap, or a lid.
- Observed several containers of prepared food that have been in refrigerator for more than 24 hours without a date label. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the USE BY DATE. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1. For example: refried beans made on 5-20-13 will have a date label of 5-26-13
- At time of inspection, the 3 compartment sink had hot water of 105 degrees F, mop sink of 95 degrees F, and the bathroom handsinks had hot water of 95 degrees F. Ensure the 3 compartment sink and mop sink have hot water of at least 110 degrees F and the handsinks have hot water of at least 100 degrees F.
- At time of inspection, the back refrigerator was at 53 degrees F and is being used for potentially hazardous foods. Ensure the refrigerator is at 41 degrees F or below when storing potentially hazardous foods.
- At time of inspection, hand sink in kitchen was blocked by trash can and equipment. Ensure the hand sink is not blocked by any items so it is easily accessible.
- Observed spray bottle of purple liquid without a label identifying chemical. Ensure spray bottles are labeled with the chemical name.
- Observed mop sink basin with several large holes in it and leaks at pipes under mop sink. Ensure the mop sink is in good repair and that leaks under sink are repaired.
|
05/20/2013 | 67 |
- Potentially Hazardous Foods (PHF) must be cooled within 4hrs to 41?F or less.
- Chorizo cooked in the morning being held at 85 degrees F was discarded
- 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.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. Unlabeled spray bottle discovered in the reach in cooler.
- Food manager certification has expired. Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- The two reach in chest freezers and the bottom of the cooler at the front counter must be in good repair and be smooth, easily cleanable and non-absorbent.
- Clean the inside of the ice machine
|
01/10/2013 | 77 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Provide a thermometer for the sandwich reach in
- Clean the produce reach in cooler.
|
03/07/2012 | 86 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below with in 6 hour time limit. PHF (Potentially Hazardous Foods) must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- Employee did not wash hands in between handling raw food and working with ready-to-eat foods. All employees must wash hands for 20 seconds with hot water and soap and dry with a paper towel when switching tasks.
- Refrigerated, potentially hazardous food and ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- Discontinue using over the counter pesticides. Only commercial grade pesticides that is safe around food allowed. Pest control agent must apply.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart. Chlorine should be between 50-100ppm.
- Most recent graded inspection report must be posted in customer view.
- Employees not properly washing utensils in 3 steps of manual ware washing; wash (soapy water), rinse (clean water), & sanitize (bleach water 50-100ppm).
|
06/08/2010 | 78 |
| No violation noted during this evaluation. | 12/11/2008 | 97 |
Restaurant representatives - add corrected or new information about Las Palmas Restaurant, 2911 Roosevelt Av, San Antonio, TX »