- Observed raw shrimp over ready to eat food items in walk 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 gnats in back storage areas. Ensure that gnats are eliminated and any trash or moisture in back storage is removed. Provide for all exits to be tight fitting so that no light is visible around edges.
- Ensure that inside microwaves are clean, shelving where clean wares are stored is clean to sight and touch, etc.
- Ensure that most recent inspection report is posted in public view at all times.
- Observed personal drinks over and on food prep areas. 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).
|
03/29/2016 | 83 |
- Observed employee not wash hands properly after using restroom. . Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed employee drinks in bottles and not in designated areas for employee drinks. 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).
- Observed pooled eggs dripping into cooked bacon on prep line. 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.
- When using time as a public health control must label foods with time food was removed from temperature control. After 4 hours of food item being off temperature control, food must be discarded.
- Observed date labels not being followed properly. Follow date labels.
- Provide paper towels at all hand sinks.
- Observed several spray bottles without labels. Label all toxics removed from bulk containers with common name.
- Observed bug spray next to meat slicer. Ensure that all toxics are store away from food, food prep and food equipment.
- Discontinue using broken/chipped wares.
- Ensure that hand sink is used for hand washing only. Do not use to fill pots with water.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
|
12/10/2015 | 75 |
- Observed employee drink from a cup that had no lid or straw. 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).
- Observed dishes in hand sink by drink station. Do not store any items inside hand sink for any length of time. Place sign at hand sink stating that Hand Washing only.
- When using time as a public health control must label foods with time food was removed from temperature control. After 4 hours of food item being off temperature control, food must be discarded.
- Ice lid at drink station needs to be cleaned. Mold growth and rubber molding coming off.
|
09/10/2015 | 89 |
- 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).
- Reach in cooler by stove area not working properly. Reading at 60 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Observed cleaning solution on same shelf with dry wares. Store all toxic items away from food and food areas.
- All employee medications must be stored in a first aid kit and away from food areas.
- Observed several broken, chipped and cracking wares ,peelers had tape on handle, ect. Discontinue using broken/chipped wares.
|
04/06/2015 | 87 |
- Observed shrimp caldo in walk in cooler at 48.9 degrees F. Also observed several food items left out to cool in large bins. 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 ice in hand sink from drinks by drink station. Do not store any items inside hand sink for any length of time.
- Observed raw beef being cut next to tomatoes. Observed raw chicken being thawed next to mixing salsa. Observed raw eggs being stored over open containers of shredded lettuce. 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 several gnats in storage area. Use effective means of pest control for gnats. Save service receipts for verification.
- All food contact surfaces must be in good condition and clean such as cutting boards, knives, spoons, ect.
- Discontinue using broken/chipped wares such as peelers, knives, ect.
- 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.
- Observed mold in ice machine. Ensure that all food contact surfaces are clean to sight and touch.
- Observed employees switch between task without washing hands when changing gloves. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Hand sink in women's bathroom does not have hot water. Provide for hot water to all service sinks/hand sinks of at least 100 degrees F.
|
11/07/2014 | 70 |
- 229.163 (f) (1) 20 seconds. Observed an employee wash hands for less than 20 seconds. Ensure employees wash hands for at least 20 seconds with soap and hot water at designated hand sink.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Observed raw chicken being stored above raw beef in the walk in cooler. Ensure raw meats are stored according to cooking temperature with the lowest cooking temperature stored on top and the highest cooking temeprature stored on the bottom.
- Observed prepared food in refrigerator by the hot hold unit stored without a protective covering. Ensure food is stored with a protective covering to prevent cross contamination.
- At time of inspection, thermometers in cold hold unit in the prep area was not readily available. Ensure all refrigeration units have a thermometer that is readily available.
- Observed a knife being stored the wall and outlet socket in the dry storage room. Ensure wares are stored in a smooth, easily cleanable, non-absorbant surface.
|
02/17/2014 | 86 |
- At time of inspection, several containers of prepared food were above 41 degrees F. Ensure prepared food is at 41 degrees F or below when being stored cold.
- Observed employee beverages stored in a bottle above prep table and in refrigerator with food. Ensure employee drinks are stored in a cup with a lid and in an area that will prevent the contamination of food, wares, and single service/use items.
- Observed employee wash hands in prep sink. Ensure hands are washed in designated hand sinks.
- Observed raw meats stored in front refrigerator next to and above produce and cooked food. Observed raw shelled eggs stored on top shelf above produce and cooked food in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat and cooked foods.
- Prepared food items in the walk in cooler have date labels, however the use by date is 8 days from the prep day. Ensure use by dates are 7 days from the prep day. The prep day counts as day 1 and should not exceed 7 days from the prep day (including the prep day). Example: Beans made on 8-20 will have a use by date of 8-26.
- Small cold hold unit in corner next to fryer was at 79 degrees F. Ensure all refrigeration units are at 41 degrees F or below when storing potentially hazardous foods.
- Observed drain pipe from ice machine without an air gap. Ensure there is an air gap between the bottom of drain pipe and top of drain that is 2x the diameter of the pipe.
- Observed scoop for sugar with dried sugar stuck to scoop. Ensure wares are clean to sight and touch and washed/rinsed/sanitized as needed. Corrected on site.
- Observed all 3 microwaves soiled with food debris. Ensure microwaves are clean to sight and touch.
- Observed heavy grease accumulation on side of fryer, wheels, and table legs. Ensure grease is eliminated.
- Small cold hold unit near fryer area is not in good repair, under side of unit is coming off. Ensure all equipment is in good repair.
|
08/29/2013 | 74 |
- At time of inspection, several containers of prepared food were above 41 degrees F. Ensure prepared food is at 41 degrees F or below when being stored cold.
- Observed aprons stored on top of drink syrups in dry storage area. Ensure personal items are stored in an area that will prevent contamination of food, wares, and single service/use items. Corrected on site
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored above produce in front refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food with date labels consisting of prep dates. Ensure date labels on prepared food that is kept for more than 24 hours has the USE BY DATE. The USE BY DATE shall not exceed 7 days from the prep day and the prep day will count as day 1.
- Observed gnats in dry storage room. Ensure gnats are eliminated from dry storage room.
- 229.168 (c) (2) toxics above items. Observed air freshner being stored above waffle syrup in dry storage area. Ensure all toxic items are stored below and away from foods, wares, and single service/use items. Corrected on site
- Observed gaskets on reach in cooler in the front in bad repair. Ensure gaskets are replaced or repaired.
|
05/23/2013 | 74 |
- Food items were condemned
- Food items were condemned
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Discovered covered drink cup on top shelf of reach in cooler above RTE foods.
- Amend procedures to protect food items from dripping water from the ice baths while rapidly cooling.
- Maintain written procedures at the establishment to ensure compliance when using time as a public health control.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- Provide an adequate backflow prevention device for the hose at the sink.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Reach in cooler gaskets mut be in good repair.
- Clean the ice machine
- Clean the inside bottom of the beer cooler and all reach in coolers
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
|
12/07/2012 | 65 |
- Large inserts of beans and carne guisada in the walk in cooler at 50 degrees F and 49 degrees F respectively. Both were labeled as being cooked yesterday. Items were condemned and discarded in the trash.
- 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.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw shellfish, vegetables and cooked ready-to-eat food.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. Approximately 35 enchiladas at 81 degrees F were discarded.
- Ware washing machine was not dispensing sanitizer.
- Large pans and inserts washed by hand are not being properly sanitized.
- Provide a thermometer for the open top reach in cooler near the grill.
|
03/07/2012 | 73 |
- PHF must be cooled from 135F to 70F within 2 hrs. Cooked food items were placed on ice to cool quickly before being stored in the walk in cooler.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- 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.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. Per the manager, food was taken out of temperture controls within two hours. Discard food in unmarked containers/packages that have exceeded 4 hours.
- 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 each handwash station with individual disposable paper towels.
- Supply every handwashing sink with soap.
- Eliminate the presence of insects by using any approved means. Observed roach on kitchen wall.
- Obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
- Do not use garbage bags as a food contact surface for the tortillas.
- Do not store knives wedged between prep tables or wedged between a prep table and the wall.
- Replace cracked spice containers. Sealing cracks in containers with tape is not acceptable.
- Margarita machine spout is cracked and cannot be adequately cleaned.
- Margarita machine and spout are dirty with a black slime. Margarita mix will be discarded.
- Stored coffee cups must be protected from the handwashing sink in the wait station.
|
09/29/2011 | 68 |
- Employee drink cups at & above in-use prep tables
- Employess must properly wash hands when changing tasks
- Provide paper towels at the hand sink
- Propely label spray bottles
- Provide thermometers for all reach ins
|
03/28/2011 | 83 |
| No violation noted during this evaluation. | 05/14/2009 | 93 |
Restaurant representatives - add corrected or new information about Taqueria La Perla De Jalisco, 2255 Military Dr Se, San Antonio, TX »