- Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods. *** El enfriamiento de los alimentos se realizara de acuerdo con el tiempo y la temperature los criterios por medio de uno o mas de los siguientes metodos basados en el tipo de comida que se enfria: (a) colocar el alimento en recipientes poco profundos; (b) separar los alimentos en porciones pequenas o delgados; (c) utilizando equipos de enfriamiento rapido; (d) remueva la comida en un recipiente colocado en un bano de agua de hielo; (e) utilizando recipientes que facilitar transferencia de calor; (f) agregar hielo como ingrediente; o (g) otros metodos eficaces.
- Walk in cooler air temperature at 47 degrees F. Ready to eat food items stored over night in the walk in cooler at 47-49 degrees F. All food items were discarded. The establishment has contacted a company to repair the walk in cooler.
- Food items stored off the steamtable at 78 degrees F since the morning were discaded
- Food items stored in the white refrigerator at 59 degrees since the morning were discaded.
- Employee chewing gum while preparing food orders.
- Employee using the ware washing sink to wash hands
- 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.
- Raw meats stored with and above uncovered cooked and ready-to-eat food.
- Refrigerated, ready-to-eat, PHF foods held for more then 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.
- Supply every handwashing sink with soap.
- Supply each handwash station with individual disposable paper towels.
- Prepared (chopped) cilantro stored in cardboard box lid, items was discarded.
- Raw shrimp thawing in a dirty prep sink was discarded.
- Peppers that were soaking in water to hydrate them were being held under the water by a dirty vinegar jug. Peppers were discarded.
- All refrigeration units must have an accurate thermometer.
- Industrial blender was dirty and not cleaned before being stored.
- Black garbage bags are being used to store raw tortilla dough balls. Food grade bags must be used.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep and clean utensil storage areas.
- Whole shell eggs stored in the kitchen at 76 degrees F were discarded.
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent.
- Bagged tortillas available (on the counter) for customer self service were not properly labeled.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
|
12/02/2015 | 56 |
- Potentially Hazardous Food (PHF) not at required temperature in cooling unit. *** El alimento potencialmente Peligroso no en temperatura necesaria en la refrigeracion la unidad.*** Los huevos son de setenta y dos grados.
- Observed carne asada at 93 degrees F on the shelf. ***El carne asada observados en 93 F en la mesa***
- Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *** Proteja alimento de la contaminacion almacenando alimento en paquetes, cubrio contenedores, o los chales.***
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. *** Marque apropiadamente todos los botellas de rocio, escriben legiblemente etiquetas en botellas, discontinuan para utilizar botellas de rocio si etiqueta es diferente del contenido dentro de botella.***
- Food grade bags must be used to store food. ***Bolsas de grado alimentario deben ser utilizados para almacenar alimentos.***
- Food storage containers must be in good condition, containers must be smooth, easily cleanable and non-absorbent. *** Los contenedores del almacenamiento del alimento deben ser en buen estado, los contenedores deben ser lisos, facilmente faciles de limpiar e impermeables.***
- Clean the ice machine. *** Limpie la maquina de hielo.***
- Provide utensils with handles to dispense bulk food items ***Proporcione utiles con asideros para distribuir articulos al por mayor de alimento. ***
|
08/27/2015 | 76 |
- Potentially hazardous foods must be cooled from 135 degrees F to 70 degrees F within 2 hrs.
- Potentially hazardous foods must be cooled within 4hrs to 41 degrees F or less.
- Potentially hazardous foods must be cooled a total of 6 hrs from 135 degrees F to 41 degrees F or less as specified.
- Cooked meats must be held at 135 degrees F or hotter.
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. Observed employees donning gloves without washing hands.
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Use this sink is for handwashing only. Dirty inserts were stacked inside the hand washing sink.
- Supply the handwash station with individual disposable towels.
- Eliminate the presence of insects by using any approved means.
- Use food grade bags for food storage. Grocery bags are not designed to be used in direct contact with ready to eat food items.
- Use utensils with handles to serve and portion bulk food items.
|
03/30/2015 | 73 |
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs. *** Los Alimentos potencialmente Peligrosos deben ser refrescados de 135 F a 70 F dentro de 2 Horas.*** Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less. *** Los Alimentos potencialmente Peligrosos deben ser refrescados dentro de 4hrs a 41 F o menos.*** Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. *** Los Alimentos potencialmente Peligrosos deben ser refrescados un suma de 6 Horas de 135 F a 41 F o menos como especificado.***
- Raw eggs must be maintained at 45 F or less. *** Los huevos crudos deben ser mantenidos en 45 F o menos.***
- Employees must drink from clean closed beverage containers with clean hands and away from food preparation areas. ***Los empleados deben beber de contenedores cerrados limpios de bebida con manos limpias y lejos de areas de preparacion de alimento. ***
- Refrigerated, ready-to-eat, Potentially Hazardous Food foods held for more then 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. *** Refrigerado, listo a come, alimentos de Alimento Potencialmente Peligroso tuvieron para mas entonces 24 Horas tendra un consume por la fecha. El dia de preparacion sera contado como dia 1. Si tenido en 41F o menos alimento puede ser mantenido para un max de 7 dias.***
- Observed beans at 52 degrees in the cooler. ***Los frijoles observado en 52 grados en el refrigerador.***
|
12/10/2014 | 82 |
- Observed rice at 96 degrees F stored on a prep table shelf. Rice had been cooked in the morning. Rice was discarded. Also observed beans being cooled on a prep table shelf at 126 degree F; beans had been on the shelf for over two hours. Beans were broken into smaller portions and placed in an ice bath for rapid cooling. Potentially Hazardous Food (PHF) must be properly cooled. ** PHF must be cooled from 135?F to 70?F within 2 hrs. ** PHF must be cooled within 4 hrs to a temperature of 41?F ** PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.
- PHF must be maintained at 135?F or above. Internal temperature of the soup base was at 122 degrees F. Food item was reheated to 165 degrees F.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- Install an air gap of two times the diameter of the drain line between the food handling equipment (ice machine) and the sewer line. Correction made on site.
- Provide thermometers for all reach in coolers.
- Food storage containers must be in good repair with no cracks, breaks or chips.
|
10/24/2013 | 73 |
- Potentially Hazardous Foods must be cooled from 135 degreesF to 70 degreesF within 2 hrs. *** Los Alimentos potencialmente Peligrosos deben ser refrescados de 135 grados F a 70gradosF dentro de 2 Horas.*** Potentially Hazardous Foods must be cooled within 4hrs to 41 degrees F or less. *** Los Alimentos potencialmente Peligrosos deben ser refrescados dentro de 4hrs a 41 grados F o menos.***
- Observed sour cream at 46 degrees in the reach in cooler. ***La crema agria observado en 46 grados en el alcance en el refrigerador.***
- Observed employees not washing their hands ***Los empleados observados que no lavan las manos.***
- 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. *** Proporcione documentacion que manejando de listo a come alimentos con manos descubiertas son logrados utilizando dos o mas de las medidas de proteccion siguientes: doble mano que lava, cepillos de clavo, un sanitizer de mano; est?mulo programa para empleados enfermos no trabajar, ni para controlar medidas aprobadas por la autoridad regulativa..***
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. *** Separe alimentos animales crudos durante preparacion, el asidero, y distribuir, de listo a come alimento inclusive pez crudo para el sushi, o para marisco crudo, las verduras y cocinado listo a come alimento.***
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. ***El tiempo solo tuvo alimento potencialmente peligroso no marco ni identifico para indicar tiempo alimento fue quitado del control de temperatura.*** Procedures must be documented and maintained at the establishment for processes where time is used as a public health control. ***** Los procedimientos deben ser documentados y mantenidos en el establecimiento de procesos donde el tiempo se utiliza como un control de la salud publica.***
- Provide thermometer for the reach in coolers. *** Proporcione termometro para el alcance en refrigeradores.***
- Food storage containers must be in good condition, containers must be smooth, easily cleanable and non-absorbent. *** Los contenedores del almacenamiento del alimento deben ser en buen estado, los contenedores deben ser lisos, facilmente faciles de limpiar e impermeables.***
- Observed eggs at 50 degrees in the reach in cooler. ***Los huevos observado en 50 grados en el alcance en el refrigerador.***
|
03/27/2013 | 68 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Guacamole was not cooled to 41°F or below with ingredients at ambient temperature. PHF must be cooled within 4 hrs to a temperature of 41°F or less if prepared from ingredients at ambient temperature.
- 229.164 (o) (4) (B) - Ambient PHF. Raw shell eggs were at 57F for longer than four hours. Raw shell eggs must be maintained at 45°F or less.
- PHF's were kept above 41F for cold hold. Cold hold PHF's must be kept at or below 41F.
- 229.163 (f) (2) (B) rinse clean warm H2O. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands using running warm water.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.165 (f) (11) (B) (ii) Ambient temp >41F. Cooler ambient temp was observed at 57F. Provide adequate refrigeration.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
|
02/23/2011 | 69 |
- Please provide for all potentially hazardous foods to be properly cooled from 135 F --> 70 F within 2 hrs. and from 70 F to 41 F within 2 hrs. Please use one of the following methods to properly cool down foods. (a). Ice bath; with ocassional stirring. (b). Ice wand (c). Ice as an ingredient (d). Shallow pans & smaller portions (e). Other effective methods.
- Please provide for all food handlers and employees to wash hands as needed--Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
- Please provide for food packaged in establishment to be properly labeled. In addition, please refrain from purchasing food items that do not have an approved source label.
- Please provide for all heavily dented canned goods on the rim on the seam of the can to be removed from shelving, and/or separated from canned goods that are in sound condition for return credit.
- Please provide for food handlers to follow proper steps for handling ready to eat foods{foods that don't require further cooking before served to the customer, limes, lettuce, bread, tortillas, etc. } Please re-train employees on proper techniques for handling ready to eat foods; documenation is necessary upon follow-up.
- Please provide for all potentially hazardous foods to be properly stored to prevent cross-contamination. (please see handout). Observed raw chicken stored over raw beef, raw eggs stored over vegetables, and raw seafood stored over cooked beef.
- Please provide for handsink to be accessible at all times--tub stored in handsink.
- Please provide for all toxic chemicals to be properly labeled, stored, and used. For example, sanitizing solution tested at 200 ppm; which is considered toxic--should be @ 50-100 ppm. not properly labeled with the common name, and stored improperly at handsink--should be stored properly to prevent any potential contamination. NOTE: Recommends purchasing chlorine test strips to provide accuracy; can also be used at the three compartment sink at its' sanitzing step.
- Please provide for all equipment that are required to use water, to be equipped with both hot/cold water at all times. Please provide a licensed plumber to make necessary repairs to mop sink.
- (a). Please provide for all refrigeration units that contain potentially hazardous foods to be equipped with a visible thermometer. (b). Please provide for thin probe thermometer to be readily accessible to all employees who handle potentially hazardous to provide accuracy.
|
04/13/2010 | 63 |
| No violation noted during this evaluation. | 04/07/2009 | 84 |
| No violation noted during this evaluation. | 01/08/2009 | 81 |
Restaurant representatives - add corrected or new information about Taqueria Perla Tapatia, 5102 Rittiman Rd, San Antonio, TX »