- Observed reach in cooler in kitchen at 48 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Observed hot water only reaching 88 to 89 degrees F. Hot water of at least 100 degrees F at hand sinks and 110 degrees F at all other sinks needs to be available at all times.
- Observed bottle of Raid in back storage area. Discontinue using household grade pest control chemicals in food establishment.
- Ensure that most recent inspection report is posted at all times in public view.
- Observed rodent feces in back storage area. Ensure that back storage area is cleaned out and all rodent feces is removed and area is cleaned and sanitized.
- Ensure that all food contact surfaces are clean and in good condition such as prep tables, shelving in walk in and reach in coolers, etc.
- Discontinue using black bags that have printed on bag not recommended for food storage. Bags for food storage must be food grade.
|
01/14/2016 | 79 |
- Observed precooked food items out on counter all between 100 to 80 degrees F. Cook was not on site and had left. Did not know the time food had been out or what temperature the food was at after taking off of hot hold. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted. Ensure that during the cooling process, person who is cooling food doe snot leave establishment. Do not leave food items out unattended during cooling process.
- Ice bags do not have labels. Label all food items for sale manufactured on site-refer to State of Texas requirements for labels.
- Bag of tortillas were on top of eggs and eggs were on top of precooked potatoes. Observed raw meat on top of ice cream and other ready to eat food items in ice bag storage freezer. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Only one precooked food item had label. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- No paper towels available at hand sinks. Provide paper towels at hand sink in kitchen and in restroom area.
- Observed live and dead roaches. Observed beetles near and in spices. Use effective means of pest control for roaches and beetles. Save service receipts for verification.
- Insect parts mixed with spices. Ensure that spices are in sound condition.
- Observed leak at 3 compartment sink. Repair leak.
- No thermometers for checking cooling process. Provide an accurate thermometer for cooking/holding/cooling processes.
- No certified food manager on site during cooling process. Certified Food Manager (CFM) should be present at establishment during all hours of operation.
- Ensure that most recent inspection report is posted in public view and score is not covered or blocked.
- Discontinue using broken/chipped wares.
- In use utensils/wares dirty to sight/touch.
- All food contact surfaces must be in good condition.
|
09/29/2015 | 58 |
- Observed one food item with date label. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Enusre that paper towels are readily available at hand sinks including hand sink for bathroom.
- Observed Raid in back storage area. Discontinue using household grade pest control chemicals in food establishment.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Ensure that all food contact surfaces are clean and in good conditon such as lids to spices, inside reach in coolers, shopping cart used for dry wares storage, ect.
- Food items in walk in cooler did not have lids or covers. Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Observed dishes being washed in one sink while other sinks were filled with dishes and not being used. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
- Remove dented cans from consumption supply.
- Remove expired canned food items from consumption supply.
|
05/28/2015 | 73 |
- Observed cold hold food items at 57 to 50 degrees F in reach in cooler in kitchen. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Observed food items in reach in cooler at 100 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed ice that is packaged at store without labels. Also observed tortillas without labels. Label all food items for sale manufactured on site-refer to State of Texas requirements for labels.
- Observed carton of eggs directly in container with jalapenos. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Reach in cooler in kitchen does not work properly (cold hold of 41 degrees F or below) but is continued to be used as a cold hold.
- Use effective means of pest control for roaches. Save service receipts for verification.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Obserevd storage for food items melted/cracked/broken lids. Discontinue using broken/chipped wares.
- All food contact surfaces must be in good condition such as inside reach in cooler (pooling water), inside microvaes, inside ice machine, prep tables, lids to spice containers, shopping cart for dryware storage has rust and food debris, soda spouts ect.
- Food must be honestly presented, safe and unadulterated -- observed cilantro in paper bag in pooling water inside reach in cooler.
- Insect parts mixed with spices. Food must be honestly presented, safe and unadulterated.
- All food items for customer grab and go service must be labeled with manufacturer’s information OR move packaged food items for food handlers to fill orders.
|
03/31/2015 | 62 |
- Observed ready to eat food in reach in unit above 41 degrees F in kitchen. Ensure potentially hazardous food that is being stored cold is at 41 degrees F or below.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Hand wash station has no paper towels.
|
09/26/2014 | 85 |
- At time of inspection, ready to eat food in cold hold unit was above 41 degrees F. Ensure potentially hazardous food that is being stored cold is at 41 degrees F or below.
- At time of inspection, hand sink near mop sink did not have paper towels. Ensure hand sink is equipped with paper towels at all times.
- At time of inspection, small refrigerator with packets of cheese near the front counter did not have a thermometer. Ensure all refrigeration units are equipped with a thermometer.
- Observed microwave soiled with food debris. Ensure the microwave is clean to sight and touch.
|
01/03/2014 | 86 |
- Establishment has a food manufacturer's license and produces and packages ice for customer self service. Observed bags of ice for customer self-service without manufacturing labels. Ensure all bags of ice have a label with manufacturer's information.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw bacon and raw ground beef stored on shelf with ready to eat products (deli meats) and above drinks. Observed raw shelled eggs stored on shelf above milk. Ensure all raw animal products are stored below and away from ready to eat foods.
- At time of inspection, handsink that is in kitchen area has been removed. Manager stated that plumber is in process of replacing handsink. Ensure handsink is replaced and is equipped with hot and cold running water.
- 229.167 (e) (3) (A) no towels. At time of inspection, handsink in restrooms did not have paper towels. Ensure handsink is equipped with paper towels at all times.
- 229.167 (e) (2) no soap. At time of inspection, handsink for restroom did not have soap. Ensure the handsink is equipped with soap at all times.
- At time of inspection, a mop sink was not provided. Manager stated the plumber is working on replacing the mop sink. Ensure there is a mop sink with hot and cold running water.
- Did not observe a thermometer located in hot hold unit. Ensure there is a thermometer for high temperatures located in the hot hold unit.
- Observed large spot of slushie syrup spilled on counter under slushie machine. Ensure slushie syrup is cleaned up.
|
05/14/2013 | 77 |
- Rim dented can removed from the shelf and jar with broken seal removed from the shelf
- Supply the hand wash sink near the rest rooms with individual disposable towels.
- Replace the broken thermometer in the sandwich reach in cooler
- Clean the ice machine
- Post most recent graded inspection report in customer view.
|
10/02/2012 | 84 |
Restaurant representatives - add corrected or new information about Southcross Food Mart, 539 Southcross W, San Antonio, TX »