- Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Need to replace cutting board.Properly store ice machine scoop.
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02/16/2016 | 94 |
- Need to replace some of the cutting boards.Properly store knives.Replace broken ice machine scoop.
- observed a dish item in the mop sink.do not place any items any items in mop sink.
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11/03/2015 | 93 |
- 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.
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07/07/2015 | 96 |
- 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 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. (left acknowledgement form)
- Properly store knives.Replace one spatula that has a tape wrap.
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03/19/2015 | 93 |
- No soap at the hand washing sink. Supply every handwashing sink with soap.
- Need to remove the styrofoam cup being used as a scoop.
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01/08/2015 | 94 |
- 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.
- Storing toxic next to food items. Store toxic items away from food and other items needing protection by spacing or partitioning.
- Properly store all utensils.Do not place between wall and work tables.
- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
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05/20/2014 | 87 |
- Observed two large buckets of refried beans that were not at a cold hold temperature of at least 41 degrees F or below. Ensure that all cooked potentially hazardous foods are cold held at 41 degrees F or below.
- Observed an employee preparing enchiladas with out using a physical barrier. A physical barrier (utensils, tongs gloves, ect.) must be used when preparing food or the establishment can have bare hand contact documentation.
- 229.167 (e) (3) (A) no towels. Hand wash sink near the ice machine did not have paper towels. Ensure that all hand sinks have paper towels.
- Observed a silver ware basket stored on top of the hand wash sink near the ice machine with clean silver ware in it. Observed a small cutting board stored behind the faucet fixture of the hand sink in the beverage area. Hand wash sinks should only be used for hand washing.
- Caertified food manager was not present. According to the city ordinance: Ch. 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director.
- The groove on the inside surface of the ice machine was not clean and a creamy mildew-like build up was observed. Also, both microwaves used to re-heat food were not clean. Ensure that all food contact surfaces are clean.
- Inspection report was not posted. Ensure the establishments most recent routine food safety inspection report is posted in cuatomer view.
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01/21/2014 | 75 |
- PROVIDE SOAP AND TOWELS AT HANDSINK AT ALL TIMES. (NO SOAP/TOWELS)
- PROVIDE FOR HANDSINK TO ALWAYS BE ACCESSIBLE. (ITEMS INSIDE SINK)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (2 COMPARTMENTS SET UP: WASH AND SANITIZE) (SET UP: WASH (SOAP/WATER, RINSE (WATER), SANITIZE (BLEACH/WATER)
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
- REPAIR LEAK AT HANDSINK. (LEAKING UNDER SINK)
- PROVIDE A CONSUME LABEL FOR COOKED FOODS STORED 24 HOURS OR LONGER IN COOLERS. (NO LABELS)
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02/11/2013 | 81 |
Restaurant representatives - add corrected or new information about Taco Riendo Restaurant, 6624 San Pedro Av, San Antonio, TX »