- Prep dates observed from two days ago. No food containers or items in walk-in cooler or refrigerator labeled with use-by dates. Ensure product lasting longer than 24 hours is labeled with a "use-by date". Product may used for 7 days but the day of preparation is day 1. Example: Product prepared 01/25/16 may be labeled with a use-by date of no later than 01/31/16 (add up to 6 days from prep date to use-by date).
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01/26/2016 | 96 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.(some foods were marked but need to mark all of them)
- observe dsome chipped plates.need to replace any chipped plates or bowls.
- observed improper handwashing.need to use handwashing sink that has soap and towels.
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09/29/2015 | 89 |
- 229.163 (i) not in HWS. Observed dishes stored in hand wash sink. Ensure this sink is for handwashing only.
- 229.164 (v) (4) PHF > shelf life. Observed prepared salsas in walk-in cooler past their "use-by" dates. Pontentially Hazardous Foods may not exceed the shelf life for left over/prepared food outlined in the rules.
- 229.164 (v) (5) foods - damaged, etc.. Observed many heavily rim or seam-dented canned foods stored with cans in good condition. Damaged, heavily rim or seam dented canned foods should be stored away from good cans and returned to seller or discarded.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hr 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.
- 229.168 (a) toxics not labeled. Unlabeled chemical spray bottles found in kitchen area. Label spray bottles with common name of toxic material.
- 229.165 (q)food contact not sanitized. Observed halved avocado stored on top of chopped onions in cold hold unit. Ensure all food items stored in cold hold unit are stored in their own bin or seperated by a barrier.
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03/10/2015 | 82 |
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. 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.
- Observed employee using sanatizing rag to clean cutting board and rag came into contact with chopped onions. Ensure sanatizing rags do not touch food items. Also rags not in use should be placed bag into sanatizing container.
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11/10/2014 | 92 |
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