- Observed raw uncovered shrimp being stored above uncovered grated cheese in the reach in cooler during the time of inspection. Protect food from contamination by storing food in packages, covered containers or wrappings.
- Ensure reach-in cooling units are free of food and liquid debris.
- Observed a pot filled with raw meat on the floor of the walk in cooler during the time of inspection. Ensure pots of raw meat are stored at least six inches above the ground in the walk-in cooler.
- Observed two unlabeled spray bottles under the three compartment sink. Label spray bottles with the common name of the toxic material.
- Observed an employee prepare a taco with their bare hands during the time of inspection. The employee chose to don gloves on site. 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 and/or hand sanitizer.
- During the time of inspection the chlorine concentration in the three compartment sink was below 50ppm. Keep chlorine sanitizing solution within 50ppm-100ppm.
|
12/09/2015 | 83 |
- Potentially hazardous foods must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Carne guisada that was cooked yesterday (as stated by owner) had an internal temperature of 51°F during time of inspection. Food was voluntarily discarded.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Use the handwashing sink for handwashing only.
- Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's label that was provided with the food.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Eliminate the presence of insects by using any approved means.
- Ensure ice machine is cleaned regularly to prevent mold/mildew growth. Ensure food holding units are free of food debris.
|
09/17/2015 | 77 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled from 135?F to 70?F within 2 hrs then from 70F to 41F or below within 4 hours. Condemned about 65 lbs of improperly cooled down potentially hazardous foods.
- 229.164 (o) (7) (B) consume by date (pkgd). Properly date mark potentially hazardous foods (such as the prepackaged pastries from Adelano's). Do not sell until date-marked.
- 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 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: prep tables, knife rack, cooler shelves, etc.
- 229.165 (d) (1) (B)free of breaks, cracks. Do not use damaged/chipped food containers/untensils.
- 229.166 (i) (5) (A)plumbing repairs. Ensure prep sink, soda machine and ice machine area draining into floor drains (not on floor causing wastewater to collect).
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw meats and eggs below or away from vegetables and cooked foods while stored in coolers.
|
04/14/2015 | 78 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from covered cups and away from the food prep areas/service line.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing 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 to work, or control measures approved by the regulatory authority.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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 (packaged pastries).
- 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.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside coolers, prep tables.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris.
- 229.171(f)permit required. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
|
10/09/2014 | 82 |
- 229.166 (i) (1) (A)HWS not accessible....COS
- 229.167 (e) (2) no soap....kitchen handsink...
- * 229.163(b) Demonstation of Knowledge.....at least one person on duty must have the Food Manager's Certification....manager does have it but was not on duty...
- 229.164 (e) (1) (D) (ii)Bare hand documentation....either wear gloves or provide the necessary "Bare Hand Food Documentation"....handout given numerous times...this is for ready to eat foods only....
- * 229.164 (k) (1) (A) (i) (II) Meat, such as asada that is taken from the cooler, must be reheated to at least 165F for 15 seconds, then one may put in the steam table hot holding unit....COS
- 229.164 (o) (6) (A) PHF>135....found ground meat half way on the stove area and half way off of the stove area....some parts of the ground meat found at 115F and some parts of the ground meat found at 136F....discard approx 3 pounds of the meat...either hot hold at 135F or cold hold at 41F then reheat to 165F for 15 seconds...no in between allowed because of certain bacteria and viruses may grow and not be bacterial cidal....
- 229.165 (m) (1) (A)not clean....cutting board too dirty....COS
- 229.165 (m) (1) (A)not clean.....vent hood baffles too greasy....please clean immediately as this may prevent a possible fire...
- 229.165 (g) (1) equipment not sufficent....walkin cooler found at 46F...adjustment made by manager on the thermostat and within 30 minutes the walkin cooler found at 41F and falling....COS
- Ch 13, Art II, section 13-26 Display last inspection report.
|
02/06/2013 | 68 |
| No violation noted during this evaluation. | 02/07/2012 | 100 |
- 229.165 (m) (1) (A)not clean....please either change the cutting boards (white plastic) for new ones or sand and sanitize the old ones...
- 229.164 (o) (7) (A) consume by date (prepared)....label the left-overs with the name and date prepared....
- 229.165 (m) (1) (A)not clean....clean mold from inside the ice machine...
- 229.164 (e) (1) (D) (ii)Bare hand contact....observed employees using bare hands when handling ready to eat foods...previously agreed to using gloves...
- cover all left-overs....
|
05/02/2011 | 89 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Product was at 57.0F.
- #22-Maintain Food Manager Certification on premise for a minimum of one employee per shift.
|
06/08/2010 | 85 |
| No violation noted during this evaluation. | 06/11/2009 | 82 |
Restaurant representatives - add corrected or new information about Taqueria La Tapatia, 3054 Rigsby Av, San Antonio, TX »