- Provide for only commercial grade pest control products to be used in the establishment. Household Raid ant killer seen on shelf by the back door.
|
12/08/2015 | 97 |
- Potentially hazardous foods must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Refried beans prepared yesterday (as stated by cook) were at a temperature of 51°F during time of inspection. They were voluntarily discarded.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- 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.
- Supply every handwashing sink with soap and paper towels.
- Use the three compartment sink for proper manual ware washing (wash-rinse-sanitize).
- Have a readily accessible thermometer.
|
09/17/2015 | 78 |
- Potentially Hazardous Foods (PHF) must be maintained at 135?F or above. Chorizo at 119 degrees F in the steam table.
- Maintain written procedures at the establishment to ensure compliance.
- Ready-to-eat, Potentially Hazardous Foods (PHF) may be held out of temperature control if they are marked with a discard time. Fried potaotes at 120 degrees F without discard time.
- Potentially Hazardous Foods (PHF) held out of temperature control must be discarded within 4hrs.
- Use an approved licensed pest control company for exterior pest control.
- Provide an adequate air gap for the ice machine drain line.
- Food contact equipment must be in good repair. Food storage containers that are melted and pitted are no longer in good repair and must not be used for food storage.
|
04/16/2015 | 82 |
- 229.166 (i) (1) (B) HWS improper use. The handsinks must be used for handwashing only. Observed dishwares in handsink and faucet did not have water (turned off).
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Protect foods from cross contamination be keeping raw meats stored separately (not in one bucket with meat juices mixing together), and store raw eggs under vegetables and other ready-to-eat foods.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.165 (d) (1) (B)free of breaks, cracks. Do not use damaged/chipped/cracked dishwares or food containers.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside ice machine and other food contact surfaces.
|
01/09/2015 | 86 |
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Observed a spoon in the handsink.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Replace cracked/damaged food containers/dishwares.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize countertops, shelves, inside of coolers, microwave ovens and other food contact surfaces.
|
05/06/2014 | 93 |
- 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.
- 229.165 (r) (3) (D)no sanitization. Ensure dishwares are properly sanitized by soaking for at least 30 secs in 50-100 ppm sanitizer solution. Provide for Cl test strips.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize can opener, shelves for storage of foods and clean dishwares.
|
11/27/2013 | 90 |
- Potentially Hazardous food (PHF) not at required temperature in the walk in cooler and in one of the refrigerators (ambient temps 47-50F). Do not store PHFs in these coolers until they are able to hold foods at 41F or below. Condemned 45 lbs of PHFs held at 50-52F in walk in cooler and refrigerator.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: Clean shelves to store foods and clean dishwares.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris: Clean accumulated debris and grease on the exterior of all equipment (coolers, cabinets, grill, etc).
- 229.165 (d) (1) (B)free of breaks, cracks. Repair/replace broken refrigerator gaskets.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw meats and shell eggs on shelf under vegetables and ready to eat foods in coolers.
|
07/26/2013 | 80 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed food in a working cooler at 53F.**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** NO CONSUME BY DATES ON ANY FOOD ITEMS IN THE ESTABLISMENT.**
- HAND WASHING SINK HAS A BROKEN COLD WATER PEDAL. ONLY HOT WATER CAN BE ACTIVATED LEADING TO EMPLOYEES BURN THEIR HANDS WITH THE HOT WATER, PREVENTING PROPER HAND WASHING.
- 229.167 (e) (2) no soap. No soap at the hand washing sink in the kitchen.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. ** INCORRECT PROCESS OF WASHING DISHES... OBSERVED SOAPY WATER IN ONE COMPARTMENT AND BLEACH WATER IN ANOTHER COMPARTMENT. CORRECT TO AS FOLLOWS IF WASHING BY HAND: 1) SOAPY WATER 2) WATER ONLY 3) WATER AND CORRECT SANITIZING SOLUTION, MUST USE TEST STRIPS TO MEASURE PROPER CONCENTRATIONS. NO EXCEPTIONS
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). **INDUSTRIAL CAN OPENER OBSERVED WITH HEAVY FOOD DEBRIS AND METAL SHAVINGS BUILT UP OVER A LONG TIME.**
|
08/14/2012 | 79 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed the condiment cooler at 46F (Tomatoes, avacado, sour cream, cheese).**
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not kept at 41F or below. ** Observed Hot hold at(Carne Guisada)127F, (Rice) 129F.**
- 229.166 (i) (1) (B) HWS improper use. ** Observed HWS used to hold soiled dishes.** Employee washing utensils in hand sink.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Observed numerous PHF Containers without lids in all coolers, dry goods uncovered.**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- No Employee on site with proof of Food MAnager Cert.
- 229.165 (b) (2) (A)single service/use not safe. ** Observed numerous 25 single use containers used to store hot and cold foods in and out of coolers.** ALL SINGLE USE CONTAINERS MUST NOT BE REUSED FOR FOOD STORAGE. Unapproved containers used for food storage or service.
|
11/01/2011 | 72 |
- Observed several dozen eggs sitting out on a counter at temperatures between 64-84 degrees F. Manager on duty stated that the eggs had been out for about 30 minutes. Establishment has until 1:50 pm to use these eggs. After 1:50 pm all remaining eggs from this batch must be discarded. Potentially hazardous food that is not being cooked, being used immediately in food preparation, being cooled, or when time is being used as a public health control must be kept at 41 degrees F or below or at 135 degrees F or above.
- Observed a food employees open drink being stored above exposed single service articles. Observed an employees closed drink being stored on counter directly next to cutting board and recently cut vegetables. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Employees must also store food away from exposed food, clean equipment, utensils, and linens unwrapped single-service and single-use articles, or other items needing protection can occur.
- Unable to locate a thermometer in several refrigeration units. Have a readily accessible thermometer in all refrigeration units where potentially hazardous food is being stored.
|
06/08/2010 | 88 |
| No violation noted during this evaluation. | 06/15/2009 | 95 |
| No violation noted during this evaluation. | 05/14/2009 | 96 |
| No violation noted during this evaluation. | 02/14/2008 | 87 |
Restaurant representatives - add corrected or new information about Saritas Place, 3023 S. W W White Rd, San Antonio, TX »