- Fried potatoes at 128 degrees F
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Food storage containers must be in good repair
- Cooking pans and utensils must be in good repair
- Clean the microwave
- Consumer advisory information regarding serving meat and eggs that are not fully cooked must be posted
|
12/09/2015 | 82 |
- Open top refrigerator at 50 degrees F
- Hot food items were rapily re-heated to the proper temperature.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Refrigerated, ready-to-eat, Potentially Hazardous Food 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. *** Refrigerado, listo a come, alimentos de Alimento Potencialmente Peligroso tuvieron para mas entonces 24 Horas tendra un consume por la fecha. El dia de preparacion sera contado como dia 1. Si tenido en 41F o menos alimento puede ser mantenido para un max de 7 dias.***
- Supply every hand washing sink with disposable paper towels. *** Suministre cada mano que lava fregadero con toallitas de papel para tirar. ***
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. *** Marque apropiadamente todos los botellas de rocio, escriben legiblemente etiquetas en botellas, discontinuan para utilizar botellas de rocio si etiqueta es diferente del contenido dentro de botella.***
- Food storage containers must be in good condition, containers must be smooth, easily cleanable and non-absorbent. *** Los contenedores del almacenamiento del alimento deben ser en buen estado, los contenedores deben ser lisos, facilmente faciles de limpiar e impermeables.***
- Store food items (bread) in food grade bags or food grade containers. *** Almacene art?culos de alimento (pan) en bolsas de grado de alimento o contenedores de grado de alimento.***
- Barbacoa stored in a refrigerator at 46 degrees F was discarded.
|
08/04/2015 | 73 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. *** Separe alimentos animales crudos durante preparacion, el asidero, y distribuir, de listo a come alimento inclusive pez crudo para el sushi, o para marisco crudo, las verduras y cocinado listo a come alimento.***
- Refrigerated, ready-to-eat, Potentially Hazardous Food 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. *** Refrigerado, listo a come, alimentos de Alimento Potencialmente Peligroso tuvieron para mas entonces 24 Horas tendra un consume por la fecha. El dia de preparacion sera contado como dia 1. Si tenido en 41F o menos alimento puede ser mantenido para un max de 7 dias.***
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***
- Food storage containers must be in good condition, containers must be smooth, easily cleanable and non-absorbent. *** Los contenedores del almacenamiento del alimento deben ser en buen estado, los contenedores deben ser lisos, facilmente faciles de limpiar e impermeables.***
- Store food items in food grade bags or food grade containers. *** Almacene art?culos de alimento en bolsas de grado de alimento o contenedores de grado de alimento.***
|
03/26/2015 | 86 |
- Pozole stored in the glass door (sliding doors) is at 50 degrees F. The pozole has been in the reach in cooler for over 24 hours.
- 229.164 (m) (2) (D) Reheating for hot holding to 74? C(165? F) shall not exceed two hours.
- Employee dumping drinks in hand sink.
- Large soda bottle was observed stored in the ice machine; the ice is used for service in drinks. Ice was discarded
- 229.164 (e) (1) (D) (ii) (I)doc. double wash.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 double hand washing.
- Time only, rather than time in conjunction with temperature is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption with no marking or identification to indicate the time the food was removed from temperature control
- Maintain written procedures at the establishment to ensure compliance.
- Utensils and storage containers must be in good repair. Replace broken and cracked utensils and storage containers.
- Clean the meat saw blade.
|
12/05/2014 | 71 |
- Inspector observed employee wash hands for a few seconds and returned to work. Ensure all employees are washing hands with soap and water for at least 20 seconds.
- Employees were observed washing hands in 3 compartment and handsink at time of inspection. Ensure employees are only washing hands in handsink.
- BAREHAND CONTACT WITH TORTILLAS OBSERVED. NO BAREHAND CONTACT DOCUMENTATION PROVIDED AT SITE. ENSURE SAFEGUARDS ARE USED WHEN WORKING WITH READY TO EAT FOOD (SUCH AS GLOVES, FOIL, WAX PAPER, UTENSILS) IN PLACE OF BARE HAND CONTACT.
- ICE SCOOP FOUND SITTING ON WINDOW SILL ON TOP OF PHONE BOOK. ENSURE SCOOP IS RESTING IN ICE MACHINE (WITH HANDLE STICKING UP) OR IN A CONTAINER THAT IS SMOOTH, EASILY CLEANABLE, NONABSORBANT, AND DURABLE.
- Items in refridgerator such as steaks, raw hamburger meat, carne guisada tubs and stuffed peppers in freezer are not covered at time of inspection. Ensure all items are covered when being stored to prevent possible contamination from other foods, condensation, or various other forms of debris.
- RAW HAMBURGER STORED NEXT TO DICED POTATOES IN REFRIDGERATOR ON BOTTOM SHELF. ENSURE ALL RAW MEATS ARE STORED BELOW AND AWAY FROM READY TO EAT FOOD.
- SITE IS NOT DATE-LABELING PRODUCTS. ENSURE ALL PREPARED POTENTIALLY HAZARDOUS FOOD IS LABELED WITH A USE-BY DATE THAT IS NOT TO EXCEED 7 DAY AFTER PREPARATION WITH THE DAY OF PREPARATION COUNTING AS DAY 1. FOR EXAMPLE: FOOD THAT IS PREPARED JULY 20TH WOULD NEED A DATE LABEL NO LATER THAN JULY 26TH.
- HAND SANITIZER FOUND STORED ON SHELF WITH CLEAN POTS AND PANS AT TIME OF INSPECTION. ENSURE ALL TOXIC ITEMS ARE STORED BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
- HOT HOLD THERMOMETERS USED IN COLD HOLD UNIT AND REFRIDGERATORS. ENSURE ACCURATE AND CORRESPONDING THERMOMETERS ARE USED IN ALL FREEZER AND REFRIDGERATION UNITS.
- CURRENT FOOD PERMIT OR PAID INVOICE FROM THE CITY NOT DISPLAYED. ENSURE CURRENT PERMIT IS POSTED IN CUSTOMER VIEW. IF PAID INVOICE OR CURRENT PERMIT CANNOT BE LOCATED, PLEASE VISIT 1901 SOUTH ALAMO STREET AND PAY $15.45 FOR NEW COPY.
|
07/24/2013 | 71 |
- Please provide for all food handlers to be wash their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after engaging in other activities that contaminate the hands.
- (a).Please provide for each sink to be used for its' designated purpose. Observed dishwasher washing hands at three compartment sink; was instructed to wash hands properly at handsink. Please provide a sign that reads handwashing only above all handsinks, or a sign that demonstrates the proper steps for handwashing. (b). Please provide for all personal items to be stored in a designated area away from food items.
- Observed food handler cutting cheese with bare hands--no sanitizer present at handsink. Establishment observed using gloves--please provide for employees to perform a single handwash before and after placing on gloves; then employee may proceed to handling ready to eat foods {foods that don't require further cooking before served to the customer} properly.
- (a).Please provide for all potentially hazardous foods to be stored properly to prevent cross-contamination. Observed raw chicken & raw beef stored in same container, and raw eggs stored over cooked food. (b). Please provide for all foods (dry & refrigerated) to be properly covered to prevent contamination.
- Please provide for all water supplies to be equipped with both hot/cold water at all times. (a). Handsink located by three compartment sink located in back of kitchen, hot water initially powered off. (b). Hot water initially unaccessible at mop sink. (c). Please provide for licensed plumber to make the necessary repairs to ice machine drain--should have an air gap twice the diameter of the floor drain. To include, there shall be no standing water present; this allows insect breeding.
- Please provide for all handwashing facilities to be equipped with soap & paper towels at all times. (Handsink located in employee restroom needs paper towels in a proper dispenser to prevent contamination. )
- Please provide preventive methods to minimize gnats and flies present in establishment.
- Please provide for all toxic chemicals to be properly labeled, stored, and used. (a). Working container not labeled with common name, and/or stored properly. (b). Unapproved pesticide--shall be approved to use within a food environment.
- Please provide for the chlorine solution used at the three compartment sink to be 50-100 ppm; tested at 200 ppm--which is considered toxic. In addition, please provide for proper stoppers to be used.
- (a). Please provide for grease, sewage, and other liquid wastes to be removed at an approved waste servicing area or by a sewage transport vehicle in such a way that a public health hazard or nuisance is not created. (b). Please refrain from leaving mop water standing; this creates an environment for insect breeding.
- Please provide for all non-food contact and food contact surfaces to be maintained clean and sanitary. (a). Please provide for ovens to be thoroughly cleaned--have major grease accumulation. (b). Please provide for racks to all refrigeration units to be cleaned and sanitized--some racks have rust and are no longer easy-cleanible; please replace, and/or seal them to be cleanible. (c). Please provide for all utensils to be stored clean and sanitary, and on a sanitary surface. (d). Please provide for all floors, walls, and equipment to be thoroughly cleaned and sanitized.
|
04/14/2010 | 62 |
- Need backflow preventer on exposed hose bib at mopsink.
- Do not store or set items on or in front of hanwashing sink.
- #17-Need towels at handwashing sinks.
- Need 50-100ppm bleach for sanitizer solution. Utilize wash, rinse, sanitize method for manual dishwashing
- Need recertification for Certified Food Manager
- Need thermometers at all freezers and coolers containing potentially hazardous food items.
- Hatchet blade at back prep table is not in good repair. Not easily cleanable. Also store kitchen knives on clean surface and not against wall.
|
02/03/2010 | 70 |
| No violation noted during this evaluation. | 06/01/2009 | 81 |
| No violation noted during this evaluation. | 12/15/2008 | 81 |
Restaurant representatives - add corrected or new information about Sarys Mexican Restaurant, 6138 Montgomery, San Antonio, TX »