- 229.164 (o) (6) (A) PHF>135. Observed hot dogs and flautas to be at 128?F in warmer near coffee area. PHF must be maintained at 135?F or above at all times during hot holding. Ensure warmer is adjusted to produce the correct temperature.
- 229.163 (h) (9) contaminate hands. Observed employee handle food then grab a pen and pad to take an order then continue to assemble a taco without changing gloves. Single-use gloves shall be used for only one task and discarded when damaged or soiled, or when interruptions occur in the operation.
- 229.167 (p) (5) use of wrong sinks. Observed employee wash hands in 3 compartment sink. Employees must only wash hands in a hand washing lavatory.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled (missing "use-by" date for customers). Label information shall include the expiration date of the product.
- 229.164 (e) (1) (D) (ii)Bare hand Contact. Observed employee handling tortillas and making tacos with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.168 (c) (1) toxics stored. Observed toxic items (motor oil, various engine fluids) stored above single-service items and also above packages of nuts and chips. Also observed mosquito sprays and pesticides stored on shelf next to medications. All toxic items must be stored below and/or away from food, equipment, utensils, linens, and single-service and single-use articles.
- 229.168 (d) (2) (A) (ii) not according to label. Observed spray can of residential grade pesticide in kitchen area. Use pesticides which the manufacturer's label instruction state that its use is allowed in a commercial food establishment or use a licensed pest control company.
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10/27/2015 | 76 |
- 229.163 (i) not in HWS. Observed ice scoop stored in hand wash sink. Ensure this sink is for handwashing only.
- 229.167 (e) (2) no soap. No soap at the kitchen hand washing sink. Supply every handwashing sink with soap.
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02/26/2015 | 93 |
- No paper towels were found in the ladies restroom and no soap was found at the hand sink near the ice machine. Ensure paper towels and hand soap are alway accessible near hand washing stations.
- Observed mold/mildew in ice machine. Ensure ice machine is cleaned regularly and free of mold/mildew.
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11/07/2014 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared). Label item placed in cold hold greater than 24 hours with the date placed in cold. hold. Discard after 7 days with day one being the day prepared.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw product from the Taqueria stored on shelves above ready-to-eat. Raw meat products must be stored separately on below ready-to-eat. Recommend a storage area set aside for the Taqueria. Use proper stacking order in this area.
- 229.163 (n) (1) eat.drink.smoke.. Observed employee drinking from an open container whereo food or food service items could be contaminated. Employees may drink in those areas using A clean, spill resistant container.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Eliminate the presence of insects by using any approved means.
- Ch 13, Art II, section 13-26 Display Food Inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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06/13/2014 | 82 |
- 229.163 (n) (1) eat.drink.smoke. Found a cup of water without a lid or straw stored on top of refrigerator directly above where pinto beans were being cooled.
- 229.164 (r) (1) (A) labeled properly. Offering Koolaid drinks for individual sale and packages bear warning that item is not packaged for individual sale.
- 229.168 (c) (2) toxics above items. Found flying bug spray on top of refrigerator, finger nail polish remover and spray cleaners on shelf above dry goods (flour, sugar, beans) in storage room.
- 229.167 (p) (11) (C)insects/pests not minimized. When moving around pet food bags observed live baby roaches. Manager is having employee remove all bags from shelving units and properly clean and sanitize area and will contact pest control provider for service.
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07/16/2013 | 81 |
- 229.163 (h) (6) wash as needed. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (r) (1) (B) (iv) manufacturer info(bagged ice and pre-packaged customer self-service tacos). Food packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination.(Blood from thawing Ground beef on the drain board of warewash sink stored with dishware and cleaning chemicals. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (located in Walk in cooler and reach-in refrigeration unit)as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.166 (f) (2) (A)HWS>100F(Female restroom,Cafe's HWS,warewash sink(110F). Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. Any plumbing repairs must be performed by a licensed plumber and must be repaired according to law. All materials used for plumbing repairs must be of materials approved according to law. NOTE: Establishment's is not authorized to conduct Open food handling to include Bagged ice, until correction is inspected by the Health Department . Failure to to comply will result with a Notice of Violation being issued.
- 229.166 (i) (1) (A)HWS not accessible. There is no easily accessible hand sink in food prep, food dispensing(Ice machine area: Establishment packages ice for consumption.), or ware washing areas Install handwashing sinks in food prep, food dispensing, ware washing areas and in toilet rooms as needed.
- 229.168 (c) (2) toxics (Lighter fluid,cleaning chemicals,paint, etc.)above items(violations located in: the Dry Storage and warewash areas. Storing toxic items above food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning or below.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate.
- 229.165 (m) (1) (A)not clean(variety of utensils and dishware located in the Cafe area). Food contact surfaces not cleaned and sanitized. Clean food contact surfaces.
- 229.165 (m) (1) (A)not clean(mold inside the ice machine). Food contact surfaces unsightly (dirty or not clean). Sanitize all food contact surfaces.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Air gap between water supply and plumbing fixture must at least 1 inch. Provide for an air gap with 1 ½ inches above the drain.
- 229.166 (g) (4) (B)backflow preventer(Utility basin faucet). There is no backflow preventer present. Provide for adequate backflow prevention device.
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12/06/2012 | 64 |
- Properly label individual bags of ice. Obtain a State Manufacturer's License: http://www.dshs.state.tx.us/fdlicense/
- Properly store foods in coolers to prevent cross-contamination. Please see attached handout.
- Do not serve for consumption potentially hazardous foods that are past the use by date. Condemned expired: 13 12-oz Sbar hotdogs, 2 16-oz Jennie O hotdogs, 5 8-oz Oscar Meyer bolognas and 2 6-oz hams, 4 2.6-oz Armour lunch makers.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- Properly date-mark potentially hazardous foods stored in coolers not consumned within 24 hours (for e.g., opened bag of hotdogs).
- Eliminate pooling of wastewater on the floor under the ice machine -- unclog floor drain.
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01/13/2011 | 82 |
- 229.163 (f) (2) (B) rinse clean warm H2O. Provide for running hot water at the handsink.
- 229.166 (i) (1) (B) HWS improper use. Use the handsink for handwashing only--found a scrub in the handsink.
- Store foods properly to prevent cross contamination--raw eggs were store above vegetables.
- 229.167(p)(11)(C)rodents. Eliminate the presence of rodents by using any approved means.
- 229.168 (c) (2) toxics above items. Store toxic items below and away from food areas, remove all poisonous items from food areas.
- 1) Clean inside the ice machine. 2) Store ice scoop and tongs in clean containers.
- Provide labels for the bags of ice stating manufacturer's information (name of store, address).
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07/28/2010 | 75 |
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