| No violation noted during this evaluation. | 03/08/2016 | 100 |
- Ensure proper wash/rinse/sanitize cycle on manual warewash sink.
|
11/04/2015 | 97 |
- Employee handling ready-to eat foods with out gloves. Ensure employees wear gloves when handling ready to eat foods.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
|
07/09/2015 | 92 |
| No violation noted during this evaluation. | 02/09/2015 | 100 |
- Employee drinking from an open cup, cup was placed in mop sink, then transfered to counter area. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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.
- Faucet on 3 compartment sink not adequete to fill all compartments. Use 3 compartment sink for proper manual ware washing.
|
10/06/2014 | 89 |
- Observed bin insided the hand sink with lettuce. Ensure the hand sink is only used for hand sink only.
- Observed old date labels on containers, the items in the containers did not match the label. Ensure correct name of items is on the label with a prep date and a used by date.
- Observed plates and bowels in the rack ready for usage with food crumbs. Observed towels with sanitizer on prep tables. Ensure all dishes are clean prior to usage and towels must be in sanitize bucket after usage.
- Permit expired on 05/2013 Ten day notice and citation issued.
|
08/13/2013 | 86 |
- 229.164 (o) (6) (A) PHF>135. Chorizo with eggs in a bowl on the hot hold line was at 110F. Ensure all potentially hazardous food is maintained at 135F or above.
- 229.164 (r) (1) (B) (i) common name. Observed bulk containers with no common name. Label information shall include the common name of the food or an adequately descriptive identity statement.
- 229.164 (o) (7) (A) consume by date (prepared). Observed containers with food made the previous day with out date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
|
03/08/2013 | 87 |
- 229.164 (o) (6) (A) PHF>135.Potentially hazardous foods must be kept at proper hot holding of 135f at all times.
- Observed food handler's drink cup without a lid or straw in kitchen.
|
10/30/2012 | 91 |
- Potentially Hazardous food not at required temperature in cooling unit. All potentially hazardous foods must be keep at proper temperature of 41F or below.
|
06/28/2012 | 95 |
- Open plastic drink container in kitchen/prep area. All drinks must have spill proof lid and straw when in the kitchen/prep area.
- 229.166 (i) (1) (B) HWS improper use. Observed food handler dispose water/tea in handsink. All disposal must be done in the proper sink.
- 229.166 (i) (1) (A)HWS not accessible. Pots and utensils in handsink at time of inspection. Do not place items in the handsink. Handsink is for handwashing only.
- Improper sanitizing of wares. COS. Ensure to Wash (soap and water) Rinse(water only) Sanitize (water and sanitize).
- 229.164 (o) (7) (A) consume by date (prepared). Ensure all cooked food stored in the WIC must have proper date, ensure to remove expired sticker dates.
- Food handlers are not to chew gum/candy when in kitchen/prep area and engaging in open food handling.
|
02/07/2012 | 86 |
- Observed food handler wash their hands for less than 20 seconds. Advise all food handling employees to wash their hands for at least 20 seconds and apply a second barrier when necessary such as handling RTE foods. 229.163 (f) (1) 20 seconds.
- Cooked/RTE/RAW foods stored improperly in cooler. Ensure raw foods are stored below RTE and Cooked foods.
- Observed expired date labels and no date labels on cooked food in RIC. All food items in RIC must have a date and item label and discarded within 7 days.
- Observed trash can and dirty dishes in front of handsink. Ensure handsink is not blocked and is accessible at all times.
- Observed medication of employee in food prep area. Do not store employee medications in food prep areas. Keep medications separate to eliminate to risk of contamination.
|
06/08/2011 | 82 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- Observed a cutting board with chopped tortillas over the 3 compartment sink. Do not engage in food handling such as chopping over the 3 compartment sink.
- 2nd violation in 1 calendar year. Enroll in a Certified Food Managers course. All other food handling employees are then required to complete a Food Handlers Course within 2 months of this inspection.
|
10/14/2010 | 88 |
- Whole shelled egges in plastic container on counter tempted at 65F.
- Whole shelled eggs discarded due to improper temperature.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact.
- Improper storage of potentially hazardous foods. Do not store eggs next to raw pork and vegetables above eggs.
- All PHF in cooler must be properly date marked with preparation date followed by expiration date (7 days later) if kept at 41F or below.
- At time of inspection trashcan was in front of handsink. Do not place any items in front of handsink.
- Observed a large insect(cockroach) crawl on outside of bathroom door. Contact a licensed pest control to service establishment within 10 days.
- No Certified Food Manager on site at time of inspection. Enroll for food safety class within 30 days.
- Various utentils dirty and must be sanitized. Dishes on rack near grill have dust or food reminats on plate surface. Utensils above 3 compartment sink are dusty. All food contact surfaces must be clean and sanitized at all times.
|
04/06/2010 | 67 |
- Provide employees to wash hands properly at all times(employee only rinsed hands in 3 compartment sink with water; no soap used).
- Provide employees to wash hands only in an approved handwashing sink at all times; also do not store any utensils in mop sink; use mop sink only for wastewater disposal.
- Provide all toxic items(can of paint)to be stored away from all food items; paint next to bag of onions.
- Provide all plates to be in good repair(chipped plates); provide all plates and other utensils to be clean(dirty plates and utensils); provide all equipment to be clean(microwave dirty); provide lids holding bulk items to be cleaned of all spilled food debris;
|
10/15/2009 | 86 |
| No violation noted during this evaluation. | 03/30/2009 | 89 |
| No violation noted during this evaluation. | 09/04/2008 | 86 |
Restaurant representatives - add corrected or new information about Marias Cafe, 1105 Nogalitos St, San Antonio, TX »