- IMPROPER ORDER OF WAREWASHING WAS BEING PERFORMED. SET UP WAS WASH (WITH SOAP), SANITIZE (WITH SOAP AND BLEACH) AND THEN RINSE. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
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01/22/2016 | 97 |
- Ensure to maintain bleach concentration at 50-100ppm for bleach sanitization solutions.
- Ice machine should be cleaned and repaired to ensure mold buildup does not occur and allows dripping into ice
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09/28/2015 | 94 |
- At beginning of inspection, observed employee handling ready to eat foods when preparing tacos, with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- -Observed foods to be uncovered, while being stored in refrigeration units. Ensure that all foods when stored in refrigeration units, are thoroughly covered to prevent contamination. -Observed small refrigeration unit near drive thru window, to have much accumulation of water from condensation, where food in containers was being stored. Ensure to not allow water to accumulate if food is to be stored on surface.
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05/19/2015 | 92 |
- Observed personal beverages on prep table next to food (these beverages were properly stored in a cup with a lid and straw, but should be stored below and away from food items and dishware for customer service. Observed an open foam cup on top of microwave. Ensure all personal beverages are stored in a container with a cup, lid and straw.
- Observed cook to be using gloves when handling and preparing foods but also observed him quickly wipe hands on apron and then proceed to handle tortillas to prepare tacos. Ensure that every time a task is changed, that hands are washed or gloves are switched out to prevent cross contamination
- Bleach sanitizing solution concentration for ware washing was less than 50ppm. Ensure that bleached water used for sanitizing solution is maintained at 50-100ppm
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01/06/2015 | 89 |
- Observed employee with cut finger, covered with gauze, to be working in kitchen, handling foods that were being put away. Employee did not have finger properly covered. Please ensrue to wrap cuts, etc in a proper manner to not have blood seep through gauze, etc in order to prevent contamination, when working in kitchen, etc. Employee was corrected on site
- Observed closed and open personal beverages on prep areas, near food, food preparation areas. Ensure that all personal items are stored in an area away from food and food preparation areas in order to prevent contamination. Beverages should be stored in a cup with a lid and straw.
- Observed employees to prepare tacos, and handle ready to eat foods with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
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08/13/2014 | 85 |
- Observed cooked shredded chicken and refried beans in walk in cooler, which employee stated were made the day prior, to read at 46.5/47.3 degrees F and 52.1 degrees F, respectively. Food was discarded and denatured. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed employee preparing tortillas, to throw out personal beverage into sink, then proceed to prepare and cook tortillas. Proper hand washing was not performed. Ensure employees 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)
- Observed employee discard personal beverage into hand sink, and rest cup on side of hand sink. Ensure that hand sink is only used for hand washing purposes to prevent cross contamination.
- Observed personal beverages and food on prep table where dish ware, and food preparation occurs. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Observed employees handling ready to eat foods (tortillas, etc) with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Observed food being stored in walk in cooler to not be properly covered. Ensure all food (raw or cooked) being stored in refrigeration units, is properly covered to prevent cross contamination.
- Observed prepared food in walk in cooler, stated to have been made the day prior, to not have proper date marking labels. . If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
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03/17/2014 | 75 |
- Observed waitress pour beverage into hand sink. Ensure hand sink is only used for hand washing purposes to prevent cross contamination.
- Observed two personal beverages being stored next to cooked carnitas, pork chops, etc on grill, next to stove. Ensure that all personal items/beverages are stored in an area designated, away from food and food preparation areas, in order to prevent cross contamination.
- Observed employee handling ready to eat foods (i.e. cheese) with bare hands. Proper documentation was not present. Manager stated they are to use gloves. Ensure to follow proper bare hand procedures. If there will be times when gloves or some sort of barrier is unable to be used, ensure the following is written on document: 1) The 2 barriers that will be used (i.e. double hand washing and use of hand saniziter, use of nail brush, etc) 2)The corrective action that will occur if employees do not follow proper guidelines (i.e. retraining will occur, discard food that was improperly handled, etc) 3) Signatures of all employees stating their acknowledgement
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11/05/2013 | 92 |
- Observed employees handling ready to eat foods (cheese) with bare hands. Proper documentation was not available. Ensure to have the following posted and available: 1. statement stating what barriers (such as double handwashing, use of nail brush, hand sanitizer, etc) will be used for hand washing 2. corrective action that will be taken if employees fail to follow proper guidelines (i.e. re-train, discard food handled improperly, etc) 3. signatures of all employees stating their acknowledgement of proper food handling of ready to eat foods.
- observed containers of food that was being stored for 2 days. If prepared food is to be stored for more than 24 hours, date labels should be present on food containers. Date label should state date the food will expire. There should be a time limit of 7 days from preparation day, with day of preparation counting as day 1.
- observed cold hold unit to read at 48 degrees and walk in cooler to read at 46 degrees, at time of inspection. Ensure refrigeration units/walk in coolers, etc are working properly and able to maintain cold hold temperatures of 41 degrees and below.
- observed three compartment sink to be set up in incorrect order. The order for proper ware washing and sanitation should be as follows: 1. wash (soap and water) 2. rinse (water) 3. sanitize (allow dishes to make contact with sanitizing solution for a minimum of 30 seconds)
- At time of inspection, certified food manager was not present. Ensure a certified food manager is present at all times of operation.
- thermometer was not present in cold hold unit, at time of inspection, Ensure to provide working, properly calibrated thermometers in all refrigeration units storing potentially hazardous foods.
- Observed two thermometers in walk in cooler each reading at different termperatures. Ensure all thermometers are properly working and calibrated for accurate readings.
- observed cloth hand towels being used throughout kitchen area. If towels are to be used for multi tasks, ensure that after use each time, they are stored in a sanitizing solution to prevent cross contamination and bacterial growth.
- observed cloth towels being used to store tortillas. Ensure to not use towels and to only use food grade items to store and keep food warm, to prevent bacterial growth and cross contamination.
- Cold hold foods should be stored at 41 degrees and below.
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06/25/2013 | 72 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. ENSURE TO KEEP ALL WASH CLOTHS AND STEEL WOOL OUT OF HANDSINKS.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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 at 45F a max of 4 days.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. Supply every handwashing sink with soap. ENSURE TO PROVIDE FOR SOAP AND PAPER TOWELS AT ALL SINKS.
- 229.168 (c) (1) toxics stored. Toxic items stored with items needing protection. Store toxic items away from food and other items needing protection by spacing or partitioning. ENSURE TO STORE TOXIC ITEMS(COUGH SYRUP AND TOOTH PASTE) AWAY FROM WARES (PLATES AND FOOD ITEMS).
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. All material used for sanitization must achieve sanitization AT A MINIMUM OF 50 PPM)
- ENSURE TO REPAIR 3 COMPARTMENT SINK WASTE PIPES. LEAKING PIPES DRAINING ONTO FLOORS IN KITCHEN.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units. ENSURE TO CLEAN INTERIOR OF WASLK IN COOLER FLOORS, WALK IN FREEZER FLOORS AND REACH IN UNITS TO ELIMINATE FOOD DEBRIS.
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02/04/2013 | 73 |
| No violation noted during this evaluation. | 09/25/2012 | 100 |
- Ensure that all foods being stored in the walk-in freezer are covered to prevent cross contamination. (Uncovered chicken had ice on it from defrosting of cooler.)
- Ensure that all prepared foods being stored in walk-in freezer and cooler have prep dates with expiration date on them. (No dates were being used at time of inspection. Labels were provided but not being used.)
- Ensure that utensils are being stored on surfaces that are easily cleaned and sanitized. (Knives found in dry storage area by three compartment sink stored between product)
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03/08/2012 | 89 |
Restaurant representatives - add corrected or new information about Ramona's Cafe #2, 1602 Callaghan Rd, San Antonio, TX »