- Observed basket full of utensils in hand sink. Do not store any items inside hand sink for any length of time.
- Observed raw chicken stored in cooked meat and observed raw chicken in container next to other precooked or ready to eat food items being prepped. Observed raw bacon over ready to eat food items in reach in cooler. 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.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- 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.
- 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 dead and live roaches in kitchen. Clean areas where dead or live roaches are found. Clean areas where feces are found. Use effective means of pest control for roaches. Save service receipts for verification.
- Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm).
- Label all toxics removed from bulk containers with common name.
- Discontinue using household grade pest control chemicals in food establishment.
- Ensure that all food contact surfaces are clean to sight and touch including prep areas, lids and containers to bulk food items, shelving in reach in coolers, etc.
- Discontinue using broken, chipped, melted dishwares.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
|
01/26/2016 | 75 |
- Ensure chemical sanitizer is within required range (bleached water at 50-100ppm) for wiping cloth sanitizing solution and at sanitizing step for 3 compartment sink.
- 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 raw beef stored over vegetables in reach in cooler. 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.
- 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.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. Do not store open food containers inside other food containers.
|
09/17/2015 | 85 |
- 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.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- 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.
- Ensure that all food contact surfaces are clean and in good condition such as lids to spices/flours, handles to reach in coolers, ect. Ensure that ziplock bags are not being reused for food items. Ensure that plastic containers are not being cut/altered for other types of food containers.
- Do not store any items inside hand sink for any length of time.
|
04/13/2015 | 85 |
- Observed several potentially hazardous food items 47 degrees F and above in reach in cooler in food prep area. Foods needing to be under cold hold temperatures, should be maintained at 41 degrees F and below.
- 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.
- Discontinue using broken/chipped wares such as food containers, plates, ect.
- All food contact surfaces must be in good condition and clean such as plates, utensils, ect.
- When using time as a public health control must label foods with time food was removed from temperature control.
|
10/28/2014 | 88 |
- Observed raw meat stored above sausage in the refrigerator. Ensure raw animal products are stored below and away from ready to eat and cooked foods.
- Observed a spoon that was burned and broken in container with other wares. Ensure wares are in good repair, smooth, and easily cleanable.
|
01/30/2014 | 93 |
- Observed several prepared food items in refrigerator that were above 41 degrees F for more than 4 hours. Ensure all prepared food is stored at 41 degrees F or below.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored on shelf with ready to eat foods (shredded cheese) and above ready to eat foods (produce). Ensure all raw animal products are stored below and away from ready to eat foods.
- At time of inspection, the refrigerator located in the kitchen was at 53 degrees F. Ensure refrigerator is at 41 degrees F or below.
- 229.168 (c) (1) toxics stored. Observed a bottle of Windex stored next to food items in display case. Ensure toxic items are stored below and away from food. Corrected on site.
- At time of inspection, there was not a certified food manager present. Ensure there is at least 1 certified food manager present at all times during hours of operation. Take food manager certificate to the health desk at 1901 S Alamo to register certification with the city and obtain city food manager certificate.
|
08/06/2013 | 82 |
- Observed ready to eat food (tortillas, shredded cheese) being handled with bare hands. There is not bare hand documentation for establishment. Ensure employees are using a barrier, such as gloves or utensils, when handling ready to eat food or there is bare hand documentation in place and kept at establishment. Bare hand documentation includes a written statement of 2 barriers hat are used prior to touching the food with bare hands (for example: double hand wash and hand sanitizer or double hand wash and use os nail brush), written statement of corrective actions, and signed acknowledgment form by all employees.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shell eggs on shelf with ready to eat foods (shredded cheese and produce) and above other items. Ensure all raw animal products are stored below and away from ready to eat foods.
- Observed prepared food and open packages of food in refrigerator without date labels. Ensure all prepared food and open packages of potentially hazardous food that are kept for more than 24 hours have a date label consisting of the USE BY DATE. The USE BY DATE shall not exceed 7 days and the prep date/open date will count as day 1.
- Handsink for the bathroom was not equipped with hot water. Ensure the handsink has running hot water of at least 100 degrees F.
- 229.167 (e) (2) no soap. Handsink in the kitchen was not equipped with soap. Ensure handsinks are equipped with soap at all times.
- 229.168 (c) (1) toxics stored. Observed 2 bottles of medications stored on shelf with canned goods and lemonade powder. Ensure all medications/toxic items are stored below and away from food, wares, and single service items to prevent contamination.
- Proof of food manager certification could not be provided at this time. Ensure food manager certification is at establishment during hours of operation or have someone take food manager certification class. Also ensure that the food manager certification is registered with the city of San Antonio. Take food manager certification card to 1901 S Alamo and register at the health desk.
|
03/28/2013 | 76 |
Restaurant representatives - add corrected or new information about Lupita's Cafe, 456 White Av E, San Antonio, TX »