- Observed food that was prepared yesterday, in walk in cooler, to read at 47 degrees F. Observed food that was prepared one hour prior, to be cooling and read 133 degrees F. Explained to employees how to properly cool with proper temperature and time restraints and employees began correcting on the spot. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Diced chorizo, diced tomaotes and foods at cold hold unit next to stove, were not being held at proper cold hold temperatures. Foods read between 46 degrees F and 48 degrees F. Ensure that all potentially hazardous foods that are to be held under cold hold temperatures are always maintained at 41 degrees F and below.
- Observed personal beverages around front waitress station, next to dishware that is to be used for customer service. Ensure to store all personal items, foods, beverages in an area that is DESIGNATED for all employee use.
- Observed employee wipe hands off on apron, then proceed to handle bread for torta that was being prepared. Manager stated that gloves are to be worn when handling ready to eat foods. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Cold hold unit was serviced this past week. Unit should be able to hold temperatures of 41 degrees F and below. Explained issue to owner, and explained issue with unit being opened and closed very frequently, and being placed next to stove.
- Observed several flies flying around in kitchen and walk in cooler. Observed openings in back screen door. Observed a couple gnats around box of chili peppers on shelves. Ensure to seal and store all food in containers that will store them fully. Ensure to seal back screen door to prevent pest infestation.
|
03/31/2016 | 76 |
- Observed bleach concentration in sanitizing bucket to be high. Ensure to maintain sanitizing solution, when using bleach, at 50-100ppm
|
01/12/2016 | 97 |
- Foods read at different temperatures a little above proper cold hold temperatures. Unable to determine cause at this time. Did explain to manager it may be cooling process and so it should be monitored how food is being cooled, and should be followed as directed in item #1
- Observed food debris on racks in cold hold unit, above uncovered containers of ready to eat foods (i.e. shredded cheese, diced ham, diced sausage, etc) Ensure to thoroughly clean unit inside to avoid contamination of foods being served. Observed debris along edges of cold hold unit, ensure to clean frequently to prevent contamination of food being served. Microwaces had debris along walls and roof inside, ensure to clean frequently and thoroughly to prevent contamination of food being served.
|
07/07/2015 | 92 |
- Observed prepared foods (i.e. caldo, sausage patties, carne asada, etc) to have been prepared at 8am and 9am. At time of inspection (2 hours after cooking time) food was reading at 70/95/100 degrees F. Ensure that all foods prepared and stored in walk in cooler, are maintained and consecutively checked on to ensure proper cooling procedures are followed. After food is removed from stove, food has 2 hours to lower temperature to 70 degrees F, with an additional 4 hours to lower temperature to 41 degrees F and below. Ensure to use small pans, and to continuously stir food and possibly keep time log to ensure hours restraints are followed.
- Observed uncovered pan of cut bell pepper and onions being stored next to uncovered pan of raw meat. Ensure to store all raw products below and away from food that is cooked and/or ready to eat.
- Observed foods in small cold hold unit and inside walk in cooler, to not be properly covered. Ensure all foods that are stored in all refrigerators, is covered properly to prevent cross contamination
- Observed one small live roach in storage area where single service items are stored. Did not observed any others in storage area. Ensure to thoroughly clean out storage area in order to remove all dead roached in back, to remove all food debris behind racks and refrigerator.
- Observed several live roaches in gasket of freezer in kitchen. Explained to owner that all food being stored in this freezer should be removed from unit and stored in a safe and working unit. Freezer must be treated by approved pest service and gaskets may need to be replaced to ensure no roaches are able to continue living in this area.
- Observed can of Raid in water heater room. Ensure that only commercialized toxics are stored and used in estabilshment. Non commercialized toxics may not be used or stored in establishment
- Cloth towels should not be stored on aprons/waists of employees. If cloth towels are to be used for multi purposes, then they should be stored in sanitizing solution when not in use.
- Sanitizing solutions used for cloth towels in waitress area did not read any bleach concentration. Ensure that solutions (for bleached water) is read at a concentration of 50-100ppm. Ensure to only use bleach and water. When soap is added into solution, bleach concentration will cancel out. Bleach and water for solution should be used.
|
02/10/2015 | 79 |
- Observed carne guisada in walk in cooler that was prepared two days prior, to read at 54. 7 degrees F. Food was discarded and denatured. . Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- COOKED CHORIZO MEXICANO, SAUSAGE PATTIES, CARNE ASADA WERE BEING STORED ON RACK NEAR STOVE. FOOD WAS AT 112 DEGREES F AND BELOW. Foods needing to be under hot hold temperatures, should be maintained at 135 degrees F and above.
- COOKED CHORIZO MEXICANO, SAUSAGE PATTIES, CARNE ASADA WERE BEING STORED ON RACK NEAR STOVE. FOOD WAS AT 112 DEGREES F AND BELOW. Foods needing to be under hot hold temperatures, should be maintained at 135 degrees F and above.
- OBSERVED CELL PHONES, PROTEIN SHAKE MIX, PERSONAL BEVERAGES BEING STORED ON RACK WITH FOOD, DRY INGREDIENTS, NEXT TO MICROWAVE, ETC. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- OBSERVED EMPLOYEES HANDLING FOOD WITH BARE HANDS. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- OBSERVED PREPARED AND RAW FOODS IN WALK IN COOLER TO NOT BE FULLY COVERED. ENSURE ALL FOOD BEING STORED IN WALK IN COOLER AND ALL REFRIGERATION UNITS TO NOT BE PROPERLY COVERED.
- OBSERVED RAW MEAT BEING CUT ON TOP OF PREP TABLE, BEING CUT AND PREPARED ABOVE COOKED RICE, NEXT TO PAPER TOWEL ROLL FOR HANDWASHING, NEXT TO PREPARED CALDO DE RES.
- OBSERVED A LIVE ROACH AND SEVERAL SMALL DEAD ROACHES. OWNER STATED PEST CONTROL SERVICE CAME OUT SEPT 20, 2014 AND ARE ON A REGULAR BASIS. ENSURE TO CLEAN ALL FOOD DEBRIS, DRY INGREDIENTS AROUND FLOORS, WALLS, ETC TO PREVENT ROACH INFESTATION.
- THREE COMPARMENT SINK HAD A LEAK AT DRAIN PIPE. MUCH STANDING WATER OBSERVED FROM THIS SEWAGE. LEAK SHOULD BE CORRECTED TO PREVENT ISSUES.
- ICE MACHINE PANEL SHOULD BE PROPERLY CLEANED AND SANITIZED TO PREVENT ICE CONTAMINATION.
- OBSERVED MASA AND TORTILLAS BEING STORED IN WHITE TRASH BAGS. ENSURE THAT ONLY FOOD GRADE BAGS ARE USED TO STORE FOOD IN. TRASH BAGS SHOULD NOT BE USED
|
10/02/2014 | 65 |
- OBSERVED REFRIED BEANS IN WALK IN COOLER THAT WERE MADE THE DAY PRIOR, TO READ AT 55 DEGREES F. BEANS WERE DENATURED AND DISCARDED. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- OBSERVED COOKED BEEF BEING STORED ON CART NEXT TO STOVE. BEEF READ AT 65 DEGREES F. EMPLOYEE STATED IT IS KEPT THERE UNTIL NEEDED TO HEAT UP AND THEN PUT ON STOVE. ENSURE THAT FOOD IS ON EITHER COLD HOLD OF 41 DEGREES AND BELOW OR HOT HOLD OF 135 DEGREES AND ABOVE. FOOD SHOULD NTO BE LEFT OUT IN ROOM TEMPERATURES.
- OBSERVED EMPLOYEE PICK UP TORTILLA FROM FLOOR AND THROW IN TRASH, THEN PROCEED TO SERVE AND PREPARE PLATES. ENSURE THAT HAND WASHING IS DONE IN BETWEEN TASKS, AS FREQUENTLY AS NECESSARY. HAND WASHING SHOULD BE DONE WITH HOT WATER AND SOAP FOR AT LEAST 20 SECONDS AND HANDS SHOULD BE DRIED WITH PAPEER TOWELS.
- OBSERVED EMPLOYEES HANDLING RADY TO EAT FOODS (TORTILLAS) WITH BARE HANDS. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- CERTIFIED FOOD MANAGER WAS NOT PRESENT AT TIME OF INSPECTION. Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. IT IS BETTER TO HAVE MORE THAN ONE CERTIFIED FOOD MANAGER ON SITE IN CASE ONE HAS TO LEAVE, SO A BACKUP IS AVAILABLE.
- OBSERVED MASA BEING STORED IN WHITE TRASH BAGS. OBSERVED TORTAS BEING STORED ON CLOTH TOWELS IN CONTAINER. OBSERVED TORTILLAS CHIPS BEING STORED ON CARDBOARD BOX. ENSURE TO ONLY USE FOOD GRADE ITEMS TO STORE FOOD. FOOD GRADE BAGS SHOUDL ONLY BE USED OR ZIPLOC, ETC.
|
06/23/2014 | 76 |
- Observed raw shelled eggs and sausage patties sitting on cart. Sausages read at 56 degrees F. Ensure that all cold hold foods are able to maintain temperatures of 41 degrees and below.
- Observed employee crack raw eggs, proceed to rinse hands for less than 20 seconds and continue preparing tacos. Ensure that employees wash hands with warm water (100 degrees F) and soap, for at least 20 seconds. Ensure that hand washing is performed as frequently as necessary when changing tasks (i.e. cleaning, cooking, preparing food, sweeping, etc)
- Observed personal beverages in front waitress station in coffe mug. Ensure that all personal beverages are stored in a cup with lid and a straw, and ensure that all personal beverages are stored below and away from food and food contact surfaces to prevent cross contamination.
- Observed waitress in front waitress station eating. Ensure that employees do not eat in kitchen and food preparation areas.
- Observed sweaters, beanies, cell phones, being stored on racks in back storage area. Ensure that all personal items are stored in a designated area away and below any food and food contact surfaces to prevent cross contamination.
- Observed employees handle cooked tortillas, as well as while preparing tacos, with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Juan Cordova's Certified Food Manager license expired 06/18/2013. Mr. Cordova stated he had renewed license but had not received certificate. Ensure to have active certifications and that a certified food manager is present during all hours of operation.
- Observed clean dishware being stored in grey bins, that had standing water and debris. Ensure to air dry all dish ware prior to storing, and ensure to store all clean dishware in clean containers.
- Observed cloth towels being used to keep cooked tortillas warm. Ensure to only use food grade items such as ziploc, foil, saran wrap, deli tissue, etc. Cloth towels should not be used.
|
01/27/2014 | 77 |
- OBSERVED PLASTIC BIN OF COOKED REFRIED BEANS IN WALK IN COOLER, WHICH EMPLOYEE STATED WERE MADE ONE DAY PRIOR. BEANS READ AT 55 DEGREES F. ENSURE THAT A COOLING PROCESS IS AS FOLLOWS: ONCE FOOD IS REMOVED FROM STOVE, FOOD HAS 2 HOURS MAXIMUM TO BE COOLED TO 70 DEGREES F. FOOD THEN HAS AN ADDITIONAL 4 HOURS MAXIMUM TO BE COOLED TO 41 DEGREES AND BELOW. ENSURE THAT FOOD IS MONITORED DURING THE HOURS OF COOLING, AND ARE CONTINUOUSLY STIRRED, PLACED IN SMALLER BINS, USE OF ICE BATHS, ETC TO ENSURE FULLY AND PROPER COOLING PROCESSES.
- OBSERVED COOK TOUCHING TORTILLAS WITH BARE HANDS. PROPER DOCUMENTATION WAS NOT AVAILABLE. ENSURE THAT IF EMPLOYEES ARE TO TOUCH READY TO EAT FOODS (CHEESE, TORTILLAS, LETTUCE, ETC) WITHOUT A BARRIER (DELI TISSUE, UTENSILS, GLOVES, ETC) THAT THE FOLLOWING BE WRITTEN AND POSTED: 1) THE TWO BARRIERS THAT WILL BE USED FOR PROPER HAND WASHING (DOUBLE HAND WASHING AND USE OF HAND SANITIZER or DOUBLE HANDWASHING AND USE OF NAIL BRUSH, ETC) 2)STATEMENT OF CORRECTIVE ACTION THAT WILL OCCUER WHEN EMPLOYEES FAIL TO FOLLOW PROPER PROCEDURES 3)SIGNATURES OF ALL EMPLOYEES STATING THEIR ACKNOWLEDGEMENT.
- OBSERVED RAW AND COOKED FOODS BEING STORED IN REACH IN COOLER IN FRONT KITCHEN AREA, AS WELL AS IN WALK IN COOLER, WITHOUT BEING COVERED. ENSURE ALL FOOD BEING STORED IN REFRIGERATION UNITS ARE COVERED TO PREVENT ANY CROSS CONTAMINATION.
- OBSERVED RAW MEAT BEING STORED ABOVE COOKED AND READY TO EAT FOODS. ENSURE ALL RAW FOOD IS STORED BELOW ANY READY TO EAT FOOD OR COOKED FOODS TO ENSURE NO CROSS CONTAMINATION.
- ALTHOUGH MANY PREPARED FOODS HAD DATE LABEL WITH DAY OF EXPIRATION, MANY PREPARED FOODS WERE NOT LABELED. CARNE GUISADA, CHICHARONES, ETC WERE PREPARED THE PREVIOUS DAY AND DID NOT HAVE DATE LABELS. ENSURE THAT ALL PREPARED FOODS, IF GOING TO BE STORED FOR MORE THAN 24 HOURS, HAVE DATE LABELS WITH EXPIRATION DATE OF PRODUCT. EXPIRATION DAY OF 7 DAYS, WITH PREPARATION DAY COUNTING AS DAY 1.
- OBSERVED LIVE BABY ROACHES ALONG WALL IN BACK STORAGE AREA. OBSERVED DEAD ADULT ROACHES ON FLOORS LEADING TO BATHROOM IN BEHIND STORAGE AREA. MANAGER PROVIDED RECEIPT FOR LAST PEST CONTROL TREATMENT WHICH OCCURED ON 7/17/13 BY SENTRY PEST CONTROL. ENSURE TO CONTINUE HAVING TREATMENTS PERFORMED ON A REGULAR BASIS. ENSURE TO REMOVE ALL EVIDENCE OF ROACHES AS WELL AS CLEAN OUT ALL THAT COULD BE POTENTIAL SOURCE OF FOOD FOR INSECTS (FLOUR ON FLOOR, STANDING WATER, ETC)
- OBSERVED CANS OF RAID BEING STORED IN BACK STORAGE ROOM. ONLY COMMERCIALIZED TOXICS MAY BE USED IN ESTABLISHMENT. ANY UNCOMMERCIALIZED TOXICS (SUCH AS RAID, ETC) MAY NOT BE STORED OR USED INSIDE ESTABLISHMENT.
- OBSERVED BLEACHED WATER IN THREE COMPARTMENT SINK TO READ ABOVE 100PPM. ENSURE TO USE TEST STRIPS TO ENSURE BLEACH CONCENTRATION FOR SANITIZING SECTION READS AT 50-100 PPM.
- ENSURE TO DISCONTINUE USE OF TRASH BAGS AND CLOTH TOWELS TO STORE TORTILLAS IN. FOODS SHOULD ONLY BE STORED IN FOOD GRADE ITEMS.
- OBSERVED MULTI USE CLOTH TOWELS BEING STORED AROUND PREP TABLE AREAS, ALONG DRINK DISPENSER IN WAITRESS STATION. ENSURE THESE TOWELS ARE USED AND IMMEDIATELY SANITIZED IN SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.
- OBSERVED WAITRESS DRYING UTENSILS WITH CLOTH TOWEL. ALL DISH WARE AND UTENSILS, AFTER BEING WASHED AND SANITIZED, SHOULD BE AIR DRIED PRIOR TO STORING.
|
08/21/2013 | 74 |
- observed tub of refried beans to read at 55 degrees. Manager stated beans were made the day before. Discarded 30 lbs of beans. Ensure to follow proper cooling procedures. Foods have 2 hours max to be immured to 70 and another 4 hours after to lower temp to 41 degrees.
- observed employee drinkinh orange canned soda in kitchen. Soda was stored on prep table next to cutting board and knife. Ensure to use cups with lids and straws for personal beverages. Ensure personal beverages are stored in a designated area away from food and food contact items to prevent contamination.
- observed personal items (ex. lotions, purses, caps, sweaters, cell phones, chargers) being stoed on shelves with food and food contact items. Ensure to store all personal belongings in an area designated and away from food and food contact items, to prevent cross contamination.
- observed cooked beef in refrigerator in front kitchen, being stored next to raw shrimp, raw chicken, and below raw beef, all next to uncovered butter. Ensure all raw products are being stored below ready to eat/cooked items. Ensure to cover all foods to prevent cross contamination.
- observed tub of carne guisada in walk in cooler being stored more than 24 hours with no date markings. Ensure all food, being stored more than 24 hours, is date marked with expiration date of 7 days, with preparation day couting as day 1.
- observed sanitizing station at 3 compartment sink to be at 25 ppm. Ensure sanitizing solution (bleached water) is reading at 50-100 ppm to ensure proper sanitization of dish wares. Ensure to use test strips to record proper readings.
- observed clean dishes being stored on rack near 3 compartment sink to have food debris in strainer, pooling water with food debris on bottom of tub. Ensure all surfaces and utensils are kept in clean and good condition.
- observed food containers storing spices, foods (such as rice, salt, sugar) to be dirty. Ensure all food contact items, tubs, surfaces are clean and in good repair.
- observed trash bags being used to store food and cover lids in contact with food. Observed hardware tool being used to scoop foods. Observed plates being used to scoop rice, meat, etc. Ensure to use only food grade utensils, etc to handle all food. food grade is that such as utensils, ziploc, cling wrap, foil, food grade tubs, etc.
|
04/22/2013 | 77 |
- 229.168 (c) (1) toxics stored. Toxic items stored with items needing protection. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
|
02/07/2013 | 97 |
- 229.163 (h) (7) raw to RTE. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. 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 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces WHERE HOT HOLDING FOOD IS LOCATED.
|
09/27/2012 | 81 |
Restaurant representatives - add corrected or new information about Taqueria Jalisco, 1137 Bandera Rd, San Antonio, TX »