- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked.
- Appears a water line attached to dishwasher is leaking water onto the floor. Dispose water from dishwasher into a dump sink or alternative. Clean sides of dishwasher and wipe off debris.
|
02/19/2016 | 93 |
- Observed chrizo with the temperature of 53F/144F in the same container on the hot hold. Ensure all potentially hazardous foods are to be rapidly reheated to 165F within 2 hrs.COS Rapid reheat.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed shelled eggs stored above ready to eat shredded cheese in the refrigerator. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food from other raw,ready to eat or cooked foods.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
|
10/05/2015 | 91 |
- Install a back flow preventor at 3 compartment sink.
|
06/30/2015 | 97 |
- No additional barriers are utilized at establishment for food handlers handling ready to eat foods. Observed food handler handling flour tortillas and applying shredded cheese onto flour tortilla with no barrier such as spoon, gloves or tongs.
|
12/08/2014 | 96 |
- 229.165 (h) (2)thermometer available. Install a thermometer in cold holding unit.
- Ensure to properly cool down all potentially hazardous foods within 6 hours. Separate all potentially hazardous foods dishes in Ice.
- Sausage not proper holding temperature in small cooler.Consider the amount of sausage holding and place in smaller container of ice.
|
05/20/2014 | 87 |
- Food Handler did not properly demonstrate proper handwashing for ready to eat foods. Handwashing procedure was less than 20 seconds and did not dry their hands or apply handsanitizer. Corrected on site.
- 229.168 (f) (4) (B) chemical sanitizer. Proper sanitize solution consist of water and sanitizer (bleach). Ensure chemical solution is within proper ppm range of 50-100.
|
09/18/2013 | 93 |
| No violation noted during this evaluation. | 01/28/2013 | 100 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using other control measures approved by the regulatory authority.(Nail brush,sanitizer)
|
10/13/2011 | 96 |
| No violation noted during this evaluation. | 05/02/2011 | 100 |
- STORE KITCHEN KNIVES IN A CLEAN FOOD APPROVED CONTAINER OR A MAGNETIC STRIP. DO NOT STORE KNIVES BETWEEN WORK TABLES. STORE ICE SCOOP EITHER IN A CLEAN FOOD APPROVED CONTAINER OR IN THE ICE MACHINE WITH THE HANDLE UP. CORRECT BY THE NEXT ROUTINE INSPECTION.
|
08/11/2010 | 97 |
- EVIDENCE OF ROACHES OBSERVED - TAKE MEASURES TO ELIMINATE POSSIBLE GROWING PROBLEM.
- MUST USE HAND DRYING PAPER TOWELS AT HANDWASHING SINKS - HAND DRYING CLOTHS ARE NOT ALLOWED.
- MUST DATE ALL PREPARED FOOD ITEMS AS TO WHEN ENTERED INTO REFRIGERATOR STORAGE.
- MUST LOWER INTERIOR REFRIGERATOR TEMPERATURE TO 41°F OR LOWER. ej., ADJUST THERMOSTAT, CLEAN COILS, PLY MORE FREON, etc.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact - DOUBLE HAND WASHING, USE OF NAIL BRUSHES AND/OR USE OF A HAND SANITIZER.
|
03/09/2010 | 78 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Storing toxic items above food items.
- Need food Manager training certificate for manager/owner on duty. Must follow through with scheduled class.
|
08/27/2009 | 89 |
| No violation noted during this evaluation. | 04/07/2009 | 96 |
| No violation noted during this evaluation. | 11/26/2008 | 80 |
Restaurant representatives - add corrected or new information about Restaurante Mexicano Casa Chacon, 2954 Culebra Rd, San Antonio, TX »