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).
03/07/2016
88
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.
11/02/2015
91
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.
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