- Potentially hazardous food must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. During time of inspection a large container of chicharron that was prepared yesterday (as stated by manager) had an internal temperature of 60°F. Food was promptly and voluntarily discarded by manager. Ensure foods are prepared in smaller batches or separated into smaller containers to allow for faster cooling.
- Potentially Hazardous Food not at required temperature in walk-in vegetable cooling unit. Observed foods at temperatures ranging from 55F-66F during time of inspection. Foods were promptly and voluntarily discarded by management. Ensure cooling unit is not in use if unable to maintain a temperature of 41F or lower.
- During the time of inspection an employee was observed handling shredded cheese with their bare hands. The employee chose to wear gloves as a corrective action. Ensure employees wear gloves or use other utensils to handle food if there is no bare hand contact policy in place.
- Observed raw uncovered meats being stored above uncovered vegetables and uncovered pre-cooked foods in the walk-in cooler during the time of inspection. Store raw animal foods below and away from ready-to-eat foods. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Chlorine concentration in mechanical ware washing area was approximately 25PPM. Ensure the mechanical ware washing machine sanitizes wash ware at approximately 50PPM-100PPM. Manager stated they will manually ware wash dishes in the 3 compartment sink until the mechanical ware washing unit can be repaired.
- During the time of the inspection observed pre-cooked meats on the floor in the walk-in meat cooler. Ensure foods are stored 6 inches above the floor.
- During the time of inspection observed a knife with raw meat residue being stored with clean utensils. Ensure all utensils are cleaned and sanitized prior to use.
|
03/14/2016 | 76 |
- Ensure packaged meats (and other foods) are stored at least six inches above the ground.
- Label spray bottles with common name of toxic material.
- Employees must wash their hands in the hand sink, not the three compartment sink.
- Heavily dented canned goods (tomato sauce) shall not be used for food service.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
|
11/12/2015 | 82 |
- Carne Guisada was cooked yesterday (9/1/15) at approximately 11:25AM and had an internal temperature of approximately 50F during time of inspection. Refried Beans were cooked yesterday (9/1/15) at approximately 5:00PM and had an internal temperature of approximately 70F during time of inspection. Both foods were stored in large containers. Food must be cooled a total of 6 hrs from 135°F to 41°F or less. Ensure food is prepared or separated into smaller batches to allow for faster cooling.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Ensure raw animal meats are properly covered and stored below or away from precooked foods. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Supply every handwashing sink with paper towels.
- Clean Potentially Hazardous Food contact surfaces and equipment. Ensure food stored in walk in units are at least 6 inches above the ground.
|
09/02/2015 | 78 |
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. 229.164 (f) (2) (A) (iv) not covered.
- Ensure personal medicine is stored in office or in vehicle away from food prep/lines.
|
03/26/2015 | 90 |
- 229.163 (i) not in HWS. Employees washing hands in other sinks because hadnsink did hot have running water. Wash hands in a handwashing lavatory or approved automatic handwashing facility only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked with the manufacturer's use by date (for e.g., tres leches packaged by a bakery).
- 229.168 (c) (1) toxics stored. Store toxica chemicals below and away from food and food contact surfaces.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- Potentially Hazardous food (PHF) not at required temperature in cooling unit. Do not store PHF in walk in cooler across from grill until able to hold foods at 41F or below.
|
09/15/2014 | 80 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 to work, or control measures approved by the regulatory authority.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.165 (f) (12) (B)integral thermometer. Replace broken and missing thermometers in coolers.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean can opener, knife rack. Store only clean knives on knife rack. Do not store knives between tables.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace damaged/cracked food containers, cooler gaskets, rusty cooler shelves.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store raw meats under vegetables and cooked foods to prevent cross contamination in coolers.
|
01/15/2014 | 80 |
- COLD FOODS SHOULD BE AT 41F OR LOWER FOR COLD HOLD. (EGGS 47F)
- PROVIDE FOR PROPER WASHING OF HANDING BY USING SOAP/100F WATER FOR 20 SECONDS. (NO HOT WATER AT SINK)
- ALL DRINKS MUST HAVE A LID AND STRAW FOR PERSONAL DRINKS IN KITCHEN. (OPEN DRINKS)
- ALL CANNED GOODS SHOULD BE IN GOOD CONDITION. (DENTED CANS)
- HANDSINK MUST ALWAYS HAVE SOAP AND TOWELS. (NO TOWELS)
- ALL FOOD CONTACT SURFACES SHOULD BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, CAN OPENER, KNIVES (STORE ON DRY/CLEAN SURFACE)
- ALL COOKED ITEMS STORED IN COOLERS FOR 24 HOURS OR LONGER SHOULD HAVE A CONSUME BY DATE LABEL. (MISSING LABELS ON SOME FOOD ITEMS)(BEANS...9/1/13.....9/8/13)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (3O DAYS TO ENROLL IN FOOD MANAGER CLASS) (360TRAINING.COM OR ANY COMPANY OFFERING CLASS)
|
09/03/2013 | 70 |
- Make sure that all foods that are cooked/prepared are held at 135 degrees F and above; yellow rice was at a temperature of 115 degrees F; management informed me that rice was taken off temperature control at 10:30 a.m. and was going to be used for lunch; had management reheat product to 165 degrees F for at least 15 seconds.
- During inspection, both sides of the employee's handwashing sink(hot/cold)were turned off; facility needs to make sure that both hot/cold water is turned on during all hours of operation; for effective/proper handwashing, employees should wash hands with soap under hot water(100 degrees F)for at least 20 seconds.
- Make sure to store food properly in walk in cooler; do not store box of raw meat ontop of box holding lettuce; also make sure to always store uncooked poultry on the bottom shelf.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- Make sure to have mechanical warewashing machine service; final sanitizer not dispensing; use 3 compartment sink to manually wash, rinse, and sanitize all equipment/kitchenware until mechanical warewashing machine is repaired.
|
01/10/2013 | 80 |
- MANY ITEMS IN SMALL WALK IN COOLER NOT BEING HELD COLD; ITEMS CONDEMNED: PICADILLO, SHREDDED CHEDDAR CHEESE, RAW SHELL EGGS
- SMALL BEETLES SEEN WITHIN BULK BAG OF WHITE FLOUR; CONDEMNED
- 229.168 (b) working container not labeled; Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material. (CHEMICALS HANGING NEAR MECHANICAL WAREWASHING MACHINE).
- 229.165 (r) (3) (D)no sanitization; MAKE SURE TO FOLLOW CORRECT PROCEDURES WHEN WASHING WARES BY MEANS OF THE 3 COMPARTMENT SINK; NO FINAL SANITATION SEEN DURING PROCESS; INFORMED MANAGEMENT OF CORRECT PROCEDURES
- PROVIDE A THERMOMETER IN SMALL REACH IN COOLER HOLDING LIMES AND SALSAS; PROVIDE A WORKING THERMOMETER WITHIN SMALL WALK IN COOLER(HARD TO READ).
- REPLACE CONTAINER HOLDING PEPPER; CONTAINER VERY OLD/DINGY/BAD REPAIR; 229.165 (d) (1) (B)free of breaks, cracks.
- MAKE SURE TO POST CURRENT FOOD PERMIT AT ALL TIMES; PEMIT IS CURRENT, BUT NOT ABLE TO BE REPRODUCED
|
09/04/2012 | 76 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE; DO NOT STORE RAW CHICKEN ABOVE/NEXT TO POTATOES IN WALK IN COOLER.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.167 (e) (3) (A) no towels; NEED TO MAKE SURE TO KEEP PAPER TOWELS AT ALL TIMES AT EMPLOYEE'S HANDWASHING SINK.
- 229.167 (p) (11) (C)insects/pests not minimized; EVIDENCE OF LIVE ROACHES IN KITCHEN AREA; MAKE SURE TO USE APPROVED PEST CONTROL MEASURES TO MINIMIZE THEIR PRESENCE.
- NEED TO CLEAN TOP INTERIOR OF MICROWAVE(DIRTY WITH FOOD DEBRIS).
|
10/24/2011 | 83 |
- 229.163 (h) (6) wash as needed; Employees need to make sure to wash hands whenever changing between tasks(wash hands correctly before engaging in manual warewashing at 3 compartment sink.
- Employees must wash hands in designated handwashing sink and not within the 3 compartment sink.
- 229.164 (f) (2) (A) (iv) not covered; Many items in walk in coolers that are not being protected from cross contamination by storing food in covered containers/wrappings; open food items sitting under fan of walk in cooler and open food items with dirty air curtain above.
- 229.167 (p) (11) (C)insects/pests not minimized; Ants observed within establishment(near small walk in cooler).
- 229.165 (m) (1) (A)not clean; Do not store knives between wall and food prep table.
|
06/29/2011 | 82 |
- Refrigerated, potentially hazardous Foods items not being maintained at 41 degrees F and below.
- Food items need to be cooled down from 135 degrees F and above to 70 degrees within 2 hours(rice at 110 degrees F; been out approx 3 and one half hours); discarded
- 229.163 (i) not in HWS; Employee observed rinsing hands in 3 compartment sink and not washing hands correctly with soap and water; using mopsink as a prepatory sink(chicken being thawed out in mopsink); mopsink should only be used for wastewater disposal and the cleaning of cleaning equipment; need to designate another sink as a preparatory sink or use the rinse compartment of the 3 compartment sink for food preparation.
- Employee observed not washing hands after doing other tasks(handling dirty rag and working with clean utensils). Establishment has to turn hot water on from bottom knob underneath handwashing sink(will need to fix handwashing sink, since this causes an inconvenience for employees to wash hands). 229.163 (h) (6) wash as needed
- Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified; 229.164 (o) (7) (A) consume by date (prepared).
- 229.165(r)(D)no sanitization; Mechanical warewashing machine had no sanitation(hypochlorite solution) dispensing into machine at time of inspection; Need to have machine serviced; Make sure to manually wash, rinse, and sanitize all kitchenware/equipment in the 3 compartment sink.
|
09/15/2010 | 75 |
- Handwashing sink water not on at time of inspection; once turned on, only cold water was available and no hot water at 100 degrees was available; observed employee wash hands, but all employees need to make sure that they follow thorough rinsing under hot water at 100 degrees after washing hands.
- Do not wash hands in 3 compartment sink; only use 3 compartment sink for washing pots, pans, and other equipment used for prepping and cooking.
- Make sure to label flour tortillas that are sold to consumers.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method; make sure to label a preparation date and a consume by date for all refrigerated, ready-to-eat, potentially, hazardous foods stored longer than 24 hours; also observed a preparation date of 4/26/2010 for salsa(need to use food items within 7 days).
- Provide paper towels for handwashing station in main kitchen area.
- Need to fix hot water knob on mopsink; owner informs me he does not use this as a mopsink, but uses it instead for food preparation. However, there is no other sink present that can be designated as a mopsink in establishment and this sink would need to be used as the mopsink in order to be in compliance(need a designated sink to clean mops and similar wet floor cleaning tools).
- All reach in coolers storing potentially, hazardous foods need to have a thermometer available; make sure also that thermometers in small walk in cooler are working appropriately.
- Utensils washed(without hot water at 120 degrees)and observed no sanitation being used; also remember not to store wet utensils in bins for holding with other utensils and equipment(need to let air dry first, then store the items away).
|
05/12/2010 | 72 |
- Please discard tissues properly; employees may not have bloody tissues lying around kitchen area
- Please repair handwashing sink in kitchen area
- Please post a Heimich poster within the facility
|
02/05/2010 | 90 |
| No violation noted during this evaluation. | 04/02/2009 | 82 |
| No violation noted during this evaluation. | 11/04/2008 | 89 |
Restaurant representatives - add corrected or new information about Taqueria Guadalajara No 1, 2702 Roosevelt Av, San Antonio, TX »