- * 229.163(b) Demonstation of Knowledge. Register and successfully complete Food Manager Certification course. Personnel on site do not have Certified Food Manager-Certification on site is of staff not on site. A Certified Food Manager must be onsite during all hours of operation.
- Vegetables not held to proper temperature in cold hold unit. Product must be held to 41F or below at all times. Remove water in ice bin and add more ice or find a cold holding alternative.
- Open and closed drink containers observer in food prep areas of the kitchen. All drink containers must be closed with a spill proof lid and straw and placed in a area away from food prep areas.
- Observed food handler handle tortillas with their bare hands, without using gloves, utensils or alternative. All food handlers are to wear gloves, use deli tissue, tongs, utensils when handling ready to eat foods.
- Observed food handler wash begin washing their hands at the handsink then rinse their hands at the mop sink. Proper procedure for washing hands is to be conducted at the handsink.
|
01/21/2016 | 84 |
- REFRIGERATOR AT 60F
- ADDITIONAL STAFF MUST HAVE CFM SO THAT ONE IS PRESENT DURING ALL HOURS OF OPERATION
- 229.165 (h) (2)thermometer available.HAVE THERMOMETER IN ALL UNITS
- 229.165 (q)food contact not sanitized. DIRT OR FOOD OR GREASE DEBRIS ON HANDLES ON ALL EQUIPEMENT, WALL, UNDER ALL EQUIPEMENT ETC... CLEAN AND SANITIZE ALL SURFACES TO REMOVE DIRT/FOOD/GREASE BECUASE IT PROVIDES FOOD SOURCE FOR PESTS/RODENTS
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.167(p)(11)(C)rodents. TWO DEAD RODENTS UNDER STROAGE SHELF IN DRY STORAGE ROOM. INCREASE CPM TO INCLUDE TRAPS/GLUE BOARDS. SEAL GAPS IN FLOOR/WALLS/CEILINGS AND BULGED DRYWALL, PER DISCUSSION.
- 229.165 (k) (14) (A)chlorine solution. SANITIZING/WIPING BUCKETS NOT AT 50-100 PPM. MAY USE THE SAME CHLORINE CONCENTRATION AS THE 3-COMPARTMENT SINK TO FILL WIPING/SANITIZING BUCKETS TO USE FOR WIPING COUNTERS/TABLES ETC...
|
09/24/2015 | 76 |
- 229.163 (h) (8) before gloves. Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- * 229.163(b) Demonstation of Knowledge. Register and successfully complete a Food Manager Certification course. http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx
- Standing water in the kitchen was not cleaned and removed at time of Inspection.
- 229.164 (o) (6) (A) PHF>135. Chrizo cooked and placed in prep area not held at proper hot holding temperature of 135F.
|
05/15/2015 | 81 |
- Sanitizing solution for cleaning and sanitizing tables is to consist of only water and bleach. Sanitizing solution has incorrect sanitizing concentration due to the addition of dish soap. Dish soap is a not necessary component for sanitizing solution.229.165 (k) (14) (D) other solution.
- Place thermometers inside of all refrigerators for proper monitoring of cold hold units.
- Clean and sanitize all surfaces of refrigerators and freezers in the establishment.
- 229.163 (f) (2) (C) drying hands. Observed food handler wash their hands however did not dry their hands.
- Observed food handler with painted nails, whom prepares and handles tortillas (Ready to Eat Foods).Food handlers with long and painted nails must wear gloves when engaging in food preparation.
- Observed food handler washed their hands and dried their hands however did not apply gloves or use hand sanitizer.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed sliced potatoes stored next to raw container of meat in the refrigerator.
- Potentially hazardous foods must be held to 41F or below. Raw meat not at 41F in the refrigerator due to opening and closing of door. All potentially hazardous foods must be 41F.
- * 229.163(b) Demonstation of Knowledge. No Certified Food Manager on site at time of inspection. A certified food manager is required to be onsite at all times of operation.
|
05/22/2014 | 67 |
- 229.163 (f) (2) (C) drying hands. EMPLOYEE DID NOT DRY THEIR HANDS PROPERLY PRIOR TO APPLYING GLOVES.
- OPEN EMPLOYEE DRINKS OBSERVED IN IMMEDIATE PREP AREAS. ALL EMPLOYEE DRINKS MUST BE COVERED WITH A TIGHT FITTING LID AND STRAW.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement.
- 229.168 (h) (2) rodent bait not contained. RODENT BAIT NOT CONTAINED OR IN AN APPROPRIOPATE CONTAINER.
- Registering and successfully completing a Food Manager Certification course by next regular inspection.
- 229.165 (m) (1) (A)not clean. CLEAN AND SANITIZE INSIDE OF REFRIGERATORS, FREEZERS, STORAGE CONTAINERS FOR UTENSILS.
- 229.167 (p) (5) improper use of sinks.FOOD HANDLER USED MOP SINK TO WASH THEIR HANDS. HANDSINK MUST USED FOR PROPPER HANDWASHING.
|
10/29/2013 | 79 |
| No violation noted during this evaluation. | 12/18/2012 | 100 |
- 229.163 (f) (1) 20 seconds. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. EMPLOYEE'S MUST PROPERLY WASH HANDS BY FOLLOWING HANDWASHING INSTRUCTIONS.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. INSPECTOR FOUND AN OPEN SODA CAN NEAR COLD HOLD ITEMS ON LINE. ALL DRINKS MUST BE IN A SPILL-PROOF CONTAINER WITH A STRAW.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels. HANDSINK NEEDS TO HAVE PAPERTOWELS AT HANDWASHING STATION.
- Inspector viewed employee not sanitizing dishes or not following proper dishwashing procedures. THE 3 COMPARTMENT SINK IS USED TO WASH, RINSE, AND SANITIZE ALL UTENSILS AND EQUIPMENT. WASH = WATER & SOAP, RINSE = WATER ONLY, SANITIZER = BLEACH & WATER (1CAPFULL OF BLEACH PER GALLON OF WATER, 50-100PPM).
- ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE AND SHOW PROOF OF HAVING THE FOOD MANAGER'S CERTIFICATION. INSPECTOR RECOMMENDS THAT A SECOND PERSON TAKE THE CLASS TO COVER WHEN OTHER FOOD MANAGER IS OUT.
- Unapproved containers used for food storage or service. Food specific container must be designed to allow effective cleaning. INSPECTOR VIEWED BARBACOA MEAT IN A PLASTIC "THANK YOU" BAG. DISCONTINUE PLACING FOOD ITEMS IN UNAPPROVED CONTAINERS.
|
10/01/2012 | 80 |
- Handwashing faucet must be a mixing faucet.
- Equipment used in storing food not cleaned.Bulk items.
|
12/12/2011 | 87 |
- STORE ALL CHEMICALS SEPARATE FROM FOOD AND KITCHEN FOOD PREPARATION TABLES. A CONTAINER OF FLOOR CLEANER WAS ON A PREP TABLE BY FOOD ITEMS AND A BOTTLE OF ASPIRIN WAS ON A SHELF ABOVE THREE COMPARTMENT SINK - CORRECTED ON SITE.
- UNABLE TO GET A CHLORINE SANITIZER READING FOR THE THREE COMPARTMENT SINK BASIN AND THE WIPECLOTH BUCKETS. ADJUST CHLORINE LEVELS TO BE IN THE 50 TO 100PPM RANGE. KEEP CHLORINE TEST STRIPS AVAILABLE FOR TESTING - CORRECTED ON SITE.
- PROVIDE THERMOMETERS FOR ALL COLD HOLD UNITS. SOME HAVE THEM - OTHERS DON'T. CORRECT BY THE NEXT ROUTINE INSPECTION.
|
08/08/2011 | 91 |
- STORE ALL CHEMICALS SEPARATE FROM FOOD PRODUCTS. BOTTLE OF ISOPROPYL ALCOHOL STORE ABOVE DRY STORAGE/FOOD CAN PRODUCTS - CORRECTED ON SITE.
- USE FOOD APPROVED SCOOPS WITH HANDLES ONLY DO NOT USE STYROFOAM CUPS AS FOOD SCOOPS. STYROFOAM CUP IN SALSA CONTAINER. - CORRECTED ON SITE.
|
01/20/2011 | 94 |
- DO NOT STORE RAW MEATS SUCH AS RAW BACON ABOVE READY TO EAT FOODS SUCH AS PRODUCE/MILK PRODUCTS. -CORRECTED ON SITE.
- HAVE SOMEONE ON DUTY DURING OPENING HOURS THAT HAS CURRENT FOOD MANAGERS CERTIFICATION. HAVE FOOD MANAGERS CERTIFICATION CARD ON SITE.
- PROVIDE THERMOMETERS FOR ALL COLD HOLD UNITS. CORRECT BY THE NEXT ROUTINE INSPECTION.
|
07/08/2010 | 90 |
| No violation noted during this evaluation. | 08/07/2008 | 97 |
Restaurant representatives - add corrected or new information about Ramonas Cafe, 604 24th St Nw, San Antonio, TX »