- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must wash their hands in the hand sink only, not the three compartment sink.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Store personal medications away from food areas (storage/preparation) by spacing or partitioning.
- Label spray bottles with common name of toxic material.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Post most recent graded inspection report in customer view.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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10/23/2015 | 79 |
- Employees must not eat, chew, drink from an open cup while in the food service line.
- Protect food from contamination by storing food in packages, covered containers, or wrappings (lids, saran wrap or foil). Ensure raw animal meat is stored below and away from ready to eat food.
- Refrigerated, ready to eat food not properly marked with a use by date. Ensure that all ready to eat food items have a prepared date or use by date label if they are not going to be consumed the day of preparation.
- There are no paper towels at the hand washing sink.
- Evidence of insects observed in unused walk-in cooler. Eliminate the presence of insects by using any approved means. Provide extermination invoice during follow-up inspection.
- Sanitation cycle in three compartment manual warewashing not within 50-100ppm with bleach. Ensure sanitation occurs while manual warewashing with proper ppm.
- Registering and successfully completing a Food Manager Certification course. Ensure a Certified Food Manager is on the premises at all times during operation.
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08/10/2015 | 76 |
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Clean handsinks.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that will not be consumned within 24 hours. The day of preparation counts as Day 1 and food may be consumned within 7 days if held at 41F or below.
- Monitor use by dates of potentially hazardous foods. Condemned expired milk and choc milk (about half gal each).
- 229.165 (f) (12) (B)integral thermometer. Install thermometers to all coolers storing potentially hazardous foods.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
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11/07/2014 | 86 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods (PHF) must be maintained at 135?F or above. Observed chorizo, cooked potatoes left at room temperature on the shelf above the grill. Reheated to 165F then instructed employee to store on hot holding table at 135F or above.
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing sink, not in the mopsink/prep sink.
- 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. Observed employee's bit apple in the food service line.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority. Employee provided with gloves.
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03/21/2014 | 83 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling units (walk-in cooler and 2 refrigerators). Condemned approx 70 lbs of potententially hazardous foods (PHF) held in coolers at 46-55F. Do not store PHF in the coolers until they are able to hold foods at 41F or below.
- 229.164 (o) (4) (D) Raw Shell Eggs. Shell eggs not treated to destroy salmonella was stored above 45°F. Shell eggs not treated to destroy salmonella shall be stored at 45°F or less. COndemned 16 pcs of eggs at 70F.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Store raw eggs on shelf under all vegetables, cooked and uncooked foods to prevent cross contamination.
- 229.164 (f) (2) (A) (iv) not covered. 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, PHF foods held for more than 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. Condemned approx 70 lbs prepared potentially hazardous foods without date markings.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed on some food equipment, food storage containers, floors and walls. Eliminate the presence of rodents by using any approved means.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- Repair leaking ice machine and handsink drain pipes causing pooling of wastewater on the floor.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- 229.165 (h) (2)thermometer available. Install thermometer/s to cooler/s storing potentially hazardous foods.
- 229.165 (h) (3)thin probe available. Cooking/cooling without a thin probe thermometer. Provide a thin probe thermometer.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize equipment (for ex., tortilla machines) and food containers contaminated with rodent droppings.
- 229.165 (m) (1) (A)not clean. Dishwares and food equipment (including steamtable) not in use must also be kept clean and sanitized.
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05/01/2013 | 64 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** No observed date marking system, numerous containers 24 hrs without any date marking in all coolers.**
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. ** Dishware/serving tray in hand washing sink (HWS) blocking its use and contaminating a HWS.**
- 229.167 (e) (2) no soap. Hand wash station has no paper towels.
- 229.165 (m) (1) (A)not clean. Equipment not cleaned when cross-contamination may have occurred. ** Heating units for barbacoa were observed having meat and grease present in holding trays from 2-16-12.** After a heating unit is shut down after daily opoerations (as other equipment) must be cleaned and sanitized daily.
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02/17/2012 | 87 |
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