- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below OBSERVED REFRIED BEANS IN THE WALK IN COOLER AT A TEMPERATURE OF 64.5 F, AND THE PREP DATE WAS 1/06/16.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. OBSERVED RAW MEATS IN WALK IN COOLER UNCOVERED AND READY TO EAT FOOD IN A REACH IN COOLER.
- 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. OBSERVED RAW MEATS ABOVE READY TO EAT FOODS IN WALK IN COOLER.
- Ensure chemical sanitizer is within required range. WIPING CLOTH BUCK WITH SANITIZER SOLUTION AT 200ppm.
- use food grad bags for good storager. i.e. masa for tortillas
- Discontinue using broken/chipped wares i.e. plates
- 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 OBSERVED SANITIZER SOLUTION AT 200ppm
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01/07/2016 | 82 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Do not store any items inside hand sink for any length of time. i.e. sanitizer bucket
- 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.
- Provide soap at every hand sink. i.e. in the kitchen
- Discontinue using broken/chipped wares i.e. plates
- Food must be protected from contamination by storing in a covered container, wrappings or packages. i.e. uncovered raw meat next to uncovered shredded cheese.
- 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.
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09/29/2015 | 82 |
- Cut tomatoes on cold hold unit were being held at a temperature of 49 degrees F. and must be held at 41 degrees F. or below, unless time as a public health concern is being used "CORRECTED ON SITE
- Employees observed handling ready to eat food (tortillas) without the use of a barrier and no bare hand contact documentation was available for review at time of inspection.
- Need to date mark all prepared and/or cooked ready to eat foods in walk-in cooler if stored overnight for the next day's use.
- Do not block the employee kitchen hand washing sink at any time during operation with pots or pans
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05/20/2015 | 84 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
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02/24/2015 | 92 |
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