Las Quekas, 4100 New Brnfls S, San Antonio, TX - inspection findings and violations



Business Info

Name: LAS QUEKAS
Address: 4100 New Brnfls S, San Antonio, TX 78223
Total inspections: 3
Last inspection: 03/07/2016
Score
88

Restaurant representatives - add corrected or new information about Las Quekas, 4100 New Brnfls S, San Antonio, TX »


Inspection findings

Date

Score

  • During the time of inspection, observed food from the reach-in cooler being placed into the hot holding unit to be reheated/cooked. Do not use a hot holding station as a reheating method. If food requires reheating, it is recommended to use a stove top, oven or microwave oven. Ensure reheating for hot holding to 165F is done rapidly and does not exceed 2 hours.
  • During the time of inspection an employee was observed handling shredded cheese with their bare hands. The employee chose to wear gloves as a corrective action. Ensure employees wear gloves or use other utensils to handle food if there is no bare hand contact policy in place.
  • Supply every handwashing sink with soap (kitchen hand sink).
03/07/201688
  • Supply every handwashing sink with soap.
  • Label spray bottles with common name of toxic material.
  • Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
11/02/201591
  • Ensure reheating for hot holding to 165?F is done rapidly and should not exceed 2hrs. Do not use hot holding station as a reheating method, please reheat food on stove top.
  • Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
  • Protect food from cross-contamination by cleaning and sanitizing equipment. Ensure raw meat is cut on a properly sanitized surface (cleaned with bleach then rinsed) such as a prep table and cutting board.
  • Use three compartment sink for proper manual ware washing. Ensure three compartment sink has bleach or another form of sanitizer available to ensure the wash-rinse-sanitize cycle.
  • Registering and successfully completing a Food Manager Certification course. Ensure at least one Certified Food Manager is available on the premises during all hours of operation.
08/19/201581

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