- 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 SHELL EGGS ABOVE READY TO EAT FOODS IN WALK IN COOLER.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Ensure chemical sanitizer is within required range. CHEMICAL SANITIZER WAS AT 200ppm
- Discontinue using broken/chipped wares i.e. containers holding bulk food.
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02/04/2016 | 90 |
- Do not store any items inside hand sink for any length of time. i.e. dish scrubbers
- 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. Uncovered RTE Foods next to uncovered raw meat.
- Provide soap at every hand sink.
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry Solution at 200ppm
- Discontinue using broken/chipped wares i.e. food containers have broken lids
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10/13/2015 | 83 |
- Use effective means of pest control for insects. Save service receipts for verification.
- Store all toxic items away from food and food areas i.e. pledge, and windex
- . Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry i.e. sanitizer at 10 ppm
- . 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. i.e hamburger meat in reach in cooler
- Only use food grade bags for food storage. i.e tortillas
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08/24/2015 | 87 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. (OBSERVED EMPLOYEES NOT FOLLOWING THE ESTABLISHMENTS OR ANY RULES FOR HANDLING READY TO EAT FOOD)
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.163 (i) not in HWS. Use this sink is for handwashing only.(OBSERVED SCRUBBING BRUSH INSIDE DESIGNATED HANDWASHING SINK.)
- 229.163 (h) (6) wash as needed. 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.
- OBSERVED DIRTY KNIVES PLACED BACK ON CLEAN MAGNETIC STORAGE RACK.
- Most recent graded inspection report must be posted in customer view.
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02/17/2015 | 82 |
- 229.163 (i) not in HWS. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- OBSERVED IN USE KNIVES STORED BETWEEN COLD HOLD UNIT AND HOT HOLD UNIT
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.163 (h) (6) wash as needed.
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12/01/2014 | 81 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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08/26/2014 | 96 |
- 229.163 (h) (6) wash as needed. 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.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- front prep cold unit surface needs to be cleaned and sanitized. Do not allow employees to continue to put customers left ofver plates and drinks on top.
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05/23/2014 | 81 |
- 229.163 (h) (6) wash as needed. 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.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED EMPLOYEES EATING AND DRINKING THIER PERSONAL FOOD ITEMS DURING OUTGOING FOOD COOKING AND PREPERATION)
- OBSERVED IN USE KNIVE STORED BETWEEN PREP UNITS.
- 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) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.163 (i) not in HWS. Use this sink is for handwashing only.(OBSERVED ICE AND DRINKS POURED DOWN DESIGNATED HANDWASHING SINK.)
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02/20/2014 | 81 |
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