- Sliced, cooked beef was found in a reach in refrigerator without temperature control. The food was left out before being returned to refrigeration. All temperature controlled food must be stored below 41 °F.
- An open drink container was left in a food prep area. Employee beverages should be kept and consumed away from food, and have a lid and a straw.
- There was no certified food manager present during the inspection. There must be a certified food manager present during all hours of operation.
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01/04/2016 | 88 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement.
- 229.164 (o) (9) (A) (iv) written records. Food held off temperature must have a time recorded for when it became off temperature.
- Water lines to the handwash sink were turned off during food preparation in the kitchen.
- Discontinue use of grocery bags for food storage.
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09/21/2015 | 86 |
- 229.163 (h) (9) contaminate hands. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- There must be at least one person per shift who is Food Manager certified.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- Replace broken thermometer in wait station cooler.
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer to the "beer" cooler storing milk and creamer.
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04/16/2015 | 83 |
- Observed soap bottle, paper towel and dish towel in the kitchen hand sink. Use this sink for hand washing only.
- Gloves were not being used during breakfast taco assebly. Ensure gloves are used when working with ready to eat foods.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director.
- Clean the reach in cold hold unit. Clean equipment before each task.
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07/16/2014 | 86 |
- Observed employee return to work from break and did not wash hands. Dishes were picked up, pan was brought from walk in cooler, eggs over easy were made. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Observed date labeling missing from carne guisada, beans, tamales, etc. all items were made two days prior to today. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Observed cutting board with large pits, and observed dishes with chips on rim. Discard and or replace unsafe equipment.
- Permit posted expired 10/2013. Post current food establishment permit.
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01/10/2014 | 86 |
- 229.166 (i) (1) (B) HWS improper use. WAIT STAFF OBSERVED WASHING DISHES IN HAND SINK. USE THIS SINK FOR HAND WASHING ONLY.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.
- 229.165 (m) (1) (A)not clean. Cutting board not in good repair. Clean food contact surfaces.
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05/20/2013 | 90 |
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