- Hand sink is being blocked. Ensure hand sink has full access.
- Observed rodent feces throughout establishment. Ensure that areas are cleaned and any harborage items are removed. Use effective means of rodent control. Save service receipts for verification.
- Do not store pickle tongs in water. Ensure that container holding pickles tongs are kept clean and not sitting in dirty water.
- Remove dented cans from consumption supply.
- Observed several expired food items for consumption supply. Some items were from 2010 to 2013.
- Observed prepackaged food items without labels. Boxed items that state not for individual sale should not be sold individually especially without state requirements for labels.
- Candy set in individual bags without labels were being sold in customer grab and go. All food items for customer grab and go service must be labeled with manufacturer's information OR move packaged food items for food handlers to fill orders.
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02/08/2016 | 83 |
- Label all toxics removed from bulk containers with common name.
- Do not store ice scoop in grocery basket. Ensure that ice scoop is stored in a container that is easy cleanable.
- Label all food items for sale manufactured on site-refer to State of Texas requirements for labels.
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07/02/2015 | 90 |
- Observed ice packaged by store without laebls. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
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12/12/2014 | 96 |
- Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation.
- Supply each hand sink with soap and towels at all times
- In use utencil dirty
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05/27/2014 | 86 |
- Observed ice bags for customer self-service without a manufacturer label. Ensure bags of ice have a label with manufacturer's name, address, and ingredients.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw chorizo and raw bacon stored on shelf above produce. Ensure raw animal products are stored below and away from ready to eat foods.
- Observed single service items (Styrofoam plates and plastic cups) stored on shelf above toxic items. Ensure toxic items are stored below and away from single service items.
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09/03/2013 | 89 |
- Food items packaged and available for customer to serve themselves must be properly labeled. Label information shall include an accurate declaration of the quantity of contents. Label information shall include nutritional labeling as specified in 2 CFR 101 Food Labeling and 9 CFR 317. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods. Food items including the "Little Hug" juice containers are not properly labeled. Ice bags are not properly labeled.
- Hand washing sink in the kitchen is blocked
- Supply each handwash station with individual disposable paper towels.
- Rodent droppings and chew/teeth marks observed in the store room Eliminate the presence of rodents by using any approved means
- Observed pesticide in the kitchen that is designed for residential use. Use only food establishment approved chemicals, use licensed pest control company.
- Although the estabishment will no longer cook food, the three compartment sink must be clean and avaiable for use to properly wash, rinse and sanitize items such as the pickle tongs and the container used to store the tongs.
- Provide a thermometer for the reach in cooler with the potentially hazardous foods including the milk.
- Chest freezer lid must be in good repair and be smooth, easily cleanable and non-absorbent.
- Properly wash, rinse and sanitize the tongs and storage container
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02/19/2013 | 75 |
- Provide proper labels for the ice bags. Food packages must be labeled as specified in law. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Note: Employee stated that the kitchen has been closed for approximately two weeks. 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.
- Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. Not able to get hot water from the hand sink near the ice machine.
- Supply each handwash station with individual disposable paper towels for the hand sink in the kitchen.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Although the kitchen has been closed for approximately two weeks, the reach in coolers still have food items in them. Provide thermometers for the reach in coolers in the kitchen.
- Clean the hot chocolate dispensing machine.
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02/14/2012 | 76 |
- Label information shall include an accurate declaration of the quantity of contents. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be for sale.
- 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.
- 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.
- Supply each handwash station with individual disposable paper towels.
- Certified food manager must be on site during hours of operation.
- Provide thermometer for all coolers containing potentially hazardous food items.
- Food contact surfaces of utensils and pans must be in good condition, teflon coating must be intact.
- Post most recent graded inspection report in customer view.
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06/28/2011 | 70 |
| No violation noted during this evaluation. | 02/24/2010 | 100 |
Restaurant representatives - add corrected or new information about Mayfield Food Mart, 288 Mayfield Bv W, San Antonio, TX »