- Observed raw uncovered chicken being stored above uncovered precooked meat in the reach-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.
- Bleach sanitizer solution was too high in the three compartment sink during the time of inspection (over 200ppm). Ensure the sanitizer solution is between 50-100ppm.
- Discontinue using chipped bowls to gather pre-cooked foods in the walk-in cooler. Use utensils with handles (such as spoons, ladles, etc.) to scoop out foods.
|
01/12/2016 | 90 |
- Employees must drink from closed beverage containers with clean hands and away from food prep areas.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Potentially Hazardous Food not at required temperature in reach-in cooling unit (temperature was around 48F during time of inspection). An employee stated that food was recently restocked into the unit prior to inspection therefore it was not discarded. The employee turned down the thermostat of the unit and the temperature was brought down to approximately 38F.
- Replace damaged cutting board.
- Ensure food items are stored at least six inches above the ground in the walk-in units.
|
09/30/2015 | 85 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE FOR ALL COOKED FOODS STORED IN COOLERS FOR 24 HOURS OR LONGER MUST HAVE A CONSUME DATE LABEL. (BEANS 5/1/15---5/8/15)
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
- PROVIDE FOR WIPING CLOTH SOLUTION TO BE 50-100 PPM. (TO STRONG/200 PPM)
- PROVIDE FOR PROPER HANDWASHING BEFORE HANDLING READY TO EAT FOODS. (NO PAPERWORK FOR RTE FOODS AND EMPLOYEES HANDLING RTE FOOD WITH BARE HANDS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), PLATES (CHIPPED))
|
05/28/2015 | 79 |
- PROVIDE FOR HAND WASHING STATION TO ALWAYS BE ACCESSIBLE. (DISCONTINUE USING AS A DUMPING STATION)
- PROVIDE FOR WIPING CLOTH TO BE 50-100. (TO STRONG)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), KNIVES (STORE ON DRY/CLEAN SURFACE))
|
04/05/2013 | 91 |
| No violation noted during this evaluation. | 12/18/2012 | 100 |
- 229.163 (h) (7) raw to RTE; EMPLOYEES NEED TO MAKE SURE TO WASH HANDS AFTER CUTTING RAW MEATS AND BEFORE CUTTING VEGETABLES(EMPLOYEE OBSERVED CUTTING RAW MEAT WITHOUT FIRST WASHING HANDS CORRECTLY BEFORE CUTTING ONIONS).
- MAKE SURE TO GO THROUGH BOX OF ONIONS AND DISCARD ALL MOLDY ONIONS
- 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.(NEED TO LABEL MENUDO; PREPARED ON MONDAY 8/27/2012); CORRECTED ON SITE
- ROACHES SEEN WITHIN ESTABLISHMENT; WILL NEED TO USE APPROVED PEST CONTROL MEASURES TO MINIMIZE PESTS
- NEED TO MAKE SURE WATER IS NOT ALLOWED TO POOL NEAR 3 COMPARTMENT SINK; ALL WATER SHOULD DRAIN INTO A SANITARY SEWER AT ALL TIMES.
- 229.164 (o) (7) (J) partial. combine food. 229.164 (o) (9) (A) (i) Time Only; ESTABLISHMENT NEEDS TO MAKE SURE THAT COOKED REFRIED BEANS THAT ARE SITTING ON SHELVE UNDERNEATH COOKING EQUIPMENT IS IDENTIFIED TO INDICATE THE TIME THE FOOD WAS REMOVED FROM COLD HOLD(CAN KEEP A LOG TO SHOW TO HEALTH AUTHORITY); ESTABLISHMENT SHOULD CONCENTRATE ON EFFORTS TO KEEP REFRIED BEANS AT A COLD HOLD UNTIL READY TO COOK FOOD ITEM.
|
08/30/2012 | 82 |
- 229.163 (h) (4)after eat, drink,etc.; ALL FOOD EMPLOYEES NEED TO MAKE SURE TO WASH HANDS IMMEDIATELY BEFORE ENGAGING IN COOKING/WORKING WITH EXPOSED FOOD AND AFTER DRINKING.
- NEED TO MAKE SURE TO KEEP ALL DRINKS SEALED/COVERED.
- 229.164 (o) (7) (A) consume by date (prepared); ESTABLISHMENT NEEDS TO MAKE SURE TO CLEARLY MARK ALL REFRIGERATED, POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS WITH A CONSUME BY/USE BY DATE; FOOD ITEMS ON NEXT INSPECTION WILL BE CONDEMNED IF FOOD ITEMS ARE NOT CLEARLY MARKED WITH A USE BY/CONSUME BY DATE.
|
12/12/2011 | 88 |
- 229.163 (h) (4)after eat, drink,etc; Make sure employees wash hands immediately after drinking from a cup and before engaging/working with exposed food and clean equipment.
- 229.163 (n) (1) eat.drink.smoke; Employees must not eat in main kitchen area where food is prepared; need to designate an area for employees to eat that is outside of the kitchen area.
- Do not store knives between the wall and equipment(food prep table), since this area is not always clean/sanitized; make sure to rewash and sanitize these utensils.
- Need to make sure and post most current food permit on the wall or post receipt/invoice showing payment was made.
|
04/28/2011 | 86 |
- 229.163 (n) (1) eat.drink.smoke; Do not sit drinks near/above cooked food items, next to stove, or on food contact surfaces(meat cutter).
|
01/03/2011 | 96 |
- 229.163 (n) (1) eat.drink.smoke; Keep all employee drinks enclosed with a lid and preferably a straw and store below all food preparation areas.
- Remove all dented cans from storage shelve.
|
08/31/2010 | 92 |
- Make sure that all employees wash hands when contamination may have occurred(employee observed using cell phone and not washing hands).
- Remove all canned products(#10 cans)from shelves that are missing labels from the manufacturer.
- Label all toxic items not in their original containers with the contents.
- Do not store knives in between table and wall; Make sure to discard/replace all chipped plates and bowls.
|
05/10/2010 | 86 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. All food items werecovered & date labled; but were not being monitored to ensure that hot food items were being cooling down properly to 70F within 2 hours. All items had been in cooler for over one hour.
- Air gap on ice machine is not present. There is no backflow preventer present on the hose unit by the 3 compartment sink.
- Cooking without a temperature measuring device.
- Cutting board not in good repair. Recommened to either smooth plane down all damaged cutting boards or replace them. Food contact surfaces unsightly (dirty or not clean). Moderate mold growth throught bulk Ice Machine. Recommend to wash, rinse, and sanitize all food contact surfaces. Also recommend to inspect inside of bulk Ice machine atleast every 2 weeks.
- Observed that the three compartment sink was not properly set up. The sanitizer sink was not set up; with active ware and dish washing in progress. Recommend that the triple sink be set up properly during any active food preparation and food service operation, and sanitizing concentration be frequently checked. Also observed that facility had no sanitizing test strips. Recommend that proper sanitizing test strips be bought.
- Evidence of insects observed. Drain flies observed in and above the floor drain behind the Ice machine. Recommend to clean and flush this drain.
|
02/11/2010 | 79 |
| No violation noted during this evaluation. | 04/02/2009 | 89 |
| No violation noted during this evaluation. | 11/07/2008 | 81 |
Report review
Restaurant representatives - add corrected or new information about Taqueria La Tapatia, 538 Fair Av, San Antonio, TX »