- Bulk container of ready to eat yellow rice being cooled down at room temperature on table
- The cold hold unit is not holding temperature of 41 degrees F. or below. All foods inside were moved to another cooler and others in use were iced down
- Toxic rodent bait is not allowed or labeled to be used in a commercial kitchen area
- Spray bottle of cleaning chemical needs to be stored in a designated area away from clean dishes and not on the shelf with clean pots and pans
- Replace the damaged plastic bulk bin for raw pinto bean storage in kitchen
- Remove damaged foil from inside area of the chest freezer, located across from the walk-in cooler entrance door
- Need to paint or seal raw wood around frame of walk-in cooler door
- Clean shelving inside the walk-in cooler unit
- Do not store dirty knifes with clean ones on the wall magnet in kitchen area
- Need to remove ice build-up inside the small upright freezer at waitress station where glass mugs are stored frozen
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01/14/2016 | 84 |
- Cold hold unit was not holding cut tomatoes, onions, cilantro, and small peeled shrimp at 41 degrees F. at time of inspection. Corrected on site with ice.
- Do not store cleaning chemicals next to open containers of sugar in the waitress station cabinets
- Do not store open container of rat bait on table next to any food products
- Owner of establishment has current certification but was not at establishment at time of inspection. One manager or employee must have current food manager certification at all times of operation.
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08/13/2015 | 89 |
- Cut tomatoes and onions where being held at 48 degrees F. in the cold hold unit. According to employee on duty these items had been in unit for about 1.5 hrs. She immediately place ice under containers of food products in unit. Unit needs to be serviced as ambient temperature in compartment below was also at 48 degrees F. Unit needs to hold potentially hazardous foods at 41 degrees F. or below.
- All employee beverages need to have a lid and straw to prevent hand to mouth contact.
- All prepared ready to eat foods must have proper date marking on the storage container (first date is when food was made and the second date is the expiration date not to exceed 7 days)
- Soap must be accessable at the kitchen area hand washing sink. Inspector could not get soap to come out of dispenser when trying to wash hands.
- Several locations throughout establishment where cleaning chemicals and or insecticides were being stored improperly among clean dishes or single service items.
- Certified food manager was not on duty at time of inspection. One manager or supervisor must be certified and on duty at all times of operation.
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04/08/2015 | 78 |
- Make sure all cooked and/or prepared foods have date marking on them while being stored in the cooler.
- Observed a can of "Raid" (toxic chemical not labeled for restaurant use) being store on a shelf with clean pots, located across from 3 comp. sink
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12/10/2014 | 93 |
- All hand washing sinks need to have hot and cold running water under pressure at all times. Observed cold water turned off due to a leak at faucet, sink located by walk-in cooler unit.
- All hand washing sinks need soap and paper towels available. Observed no paper towels available at hand sink, located by walk-in cooler unit.
- A certified food manager must be present at all time of operation.
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08/28/2014 | 91 |
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