- Observed drink and personal candy on prep table. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Obserevd deli meat and cheese under raw food items. Observed raw meats next to precooked sausages on service line. 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.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Obsereved rodent activity (droppings and chili peppers in box chewed on). Use effective means of rodent control. Save service receipts for verification.
- Observed spray bottle with "Fly Bait" written on when it was mineral water. Label all toxics removed from bulk containers with correct common name.
- Observed leak on market meat display case. Repair leak.
- Ensure that all food contact surfaces are clean and in good condition. Observed meat hand saw with food debris still on it, cutting boards with deep grooves need to be sanded down or replaced, etc.
|
01/07/2016 | 80 |
- Ensure that raw chicken is not stored over other raw meats due to higher cooking temperatures.
- Observed raw beef stored directly on shelving in walk in freezer/cooler. Food must be protected from contamination by storing in a covered container, wrappings or packages.
- 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
|
09/03/2015 | 93 |
- Observed Deli meat stored next to raw animal foods. 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 raw beef directly on shelving in walk in cooler. Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Observed Aleve in food prep area. All employee medications must be stored in a first aid kit and away from food areas.
- Discontinue using broken/chipped wares.
- Observed packages of chicharrones and containers of salsa without labels for customer grab and go. All food items for customer grab and go service must be labeled with manufacturer’s information OR move packaged food items for food handlers to fill orders.
|
03/23/2015 | 86 |
- Remove dented cans from consumption supply and do not use dented cans for food preperations in kitchen.
- Observed employee use cutting board and knife to cut customers order (beef) when using utnesils to cut onions. Raw meat pieces on cutting board and on table next to onions. 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.
- Ensure that all food contact surfaces are clean and in good condition such as knives, cutting boards, utensils, ect.
|
10/30/2014 | 89 |
- Observed food debris in hand sink in meat market/hot food area. Ensure the hand sink is used for hand washing only and not for disposing of food or other activities.
- Observed raw meats in the walk in cooler in meat market area being stored directly on rack without a protective covering. Ensure meats are stored in protective covering and not directly on the rack.
- Observed cooked food in the walk in cooler in meat market area with a prep date and no use by date. Ensure cooked food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- Observed bottom of meat coolers (in meat market area) with meat debris. Ensure meat coolers are clean to sight and touch.
|
01/27/2014 | 85 |
- Observed cut watermelon stored beside raw chicken, sliced bell pepper and onion mix was being stored between trays of raw chicken in walk in cooler. Observed raw meat being stored above ready to eat foods in walk in cooler behind meat counter. Ensure that all raw meat is stored away and below ready to eat foods to prevent cross contamination.
- Hand sink across from stove/3 compartment sink did not have soap. Ensure that all hand sinks are supplied with soap and paper towels at all times.
|
08/06/2013 | 93 |
- THE OWNER AND I OBSERVED EMPLOYEE COME INTO THE TORTILLA ROOM FROM OUTSIDE AND PROCEEDED TO CONTINUE HIS WORK WITH OUT WASHING HIS HANDS. THE OWNER ADVISED THE EMPOYEE TO PUT ON GLOVES. ADVISED THE OWNER THAT THE EMPLOYEE SHOULD WASH HIS HANDS FIRST AND THEN PUT ON GLOVES BEFORE HANDLING READY TO EAT FOODS.
- oBSERVED EMPLOYEES IN THE THE TORTILLA ROOM HANDLING READY TO EAT FOOD(TORTILLAS) WITH OUT PROPER PHYSICAL BARRIER SUCH AS GLOVES OR UTENSILS. ALL EMPLOYEES SHOULD USE A PHYSICAL BARRIER WHEN HANDLING READY TO EAT FOOD.
- 229.164 (f) (2) (A) (iv) not covered. OBSERVED RAW MEAT PARTS IN THE WALK IN COOLER AND IN THE FREEZER THAT WERE SITTING DIRRECTLY ON THE SHELVE AND NOT COVERED TO PREVENT CROSS CONATMINATION. PROTECT FOOD FROM POSSIBLE CROSS CONTAMINATION BY STORING OR WRAPPING IN FOOD GRADE PLASTIC.
- 229.167 (e) (2) no soap. NO SOAP WAS SEEN AT THE HAND SINK IN THE KITCHEN AREA, SUPPLY THE HAND SINK WITH SOAP
- 229.167 (e) (3) (A) no towels. HAND SINK IN THE KITCHEN AREA DID NOT HAVE DISPOSABLE PAPER TOWELS, SUPPLY THE HAND SINK WITH PAPER TOWELS.
- MINIMAL AMOUNT OF RODENT DROPPINGS WAS SEEN IN THE PART OF THE DRY FOOD STORAGE BUILDING WHERE HABORAGE OF OLD EQUIPMET WAS LOCATED. ADVISED THE OWNER TO REMOVE HABORAGE AND TO THROUGHLY CLEAN THE AREA TO REMOVE RODENT DROPPINGS AND TO ENSURE THAT THERE IS NO ACTIVITY. CHECK OPENING IN THE BUILDING WHERE PEST MAY BE ABLE TO COME IN.
- ESTABLISHMENT DOES HAVE FOOD MANAGERS BUT THE NONE OF THE FOOD MANAGERS WERE ON DUTY DURING THE TIME OF THE INSPECTION. A FOOD MANAGER SHOULD BE ON DUTY DURING ALL TIMES FOOD IS BEING PREPARED.
|
10/30/2012 | 76 |
- 229.166 (i) (1) (B) HWS improper use. Observed an employee wetting a rag in the hand sink. Handsink also had a designated sign that said handwash sink only. bHand wash sink is for washing hands only.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Ready to eat food and vegetables were on a cart in the cooler next to the kitchen and raw meat was seen next to prepared ready to eat food. Also, there was meat juice on the cabbage inside of the cooler.
- Whole chicken was cut up on the meat cutter intended for cutting of beef. Blade must be cleaned and sanitized thouroughly before chicken is cut on the machine.
- 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap. Hand washing sink in kitchen area did not have paper towels or soap. All handwashing areas must have paper towels and soap.
- 229.167 (p) (11) (C)insects/pests not minimized. Several flies were observed in the following places: Meat Market, Back room, hot food preparation area, and area near the tortilla room building. Several flies were observed by the grease trap and the dumpster. Grease trap and umpster need to have tight fitting lids to minimize flies. Dumpster and grease trap needs to be cleaned to remove trash debris and/ or grease debris that will draw flies. Contact the company in regards to pest proofing the conatiners.
- 3 compartment sink was not set up properly and evidence of proper sanitation was not observed. Use 3 compartment sink for proper manual ware washing: 1st compartment, hot water and soap, 2nd compartment, for rinsing, 3rd compartment, hot water and clorine (wares should be submerged for 60 sec) the dishes/wares are air dried.
- 229.165 (l) (1) (B)not calibrated. Thermometer in walk in cooler was not reading the temperature. Themometer needs to be provided for the walkin cooler that will properly read the temperature and ensure maintence or proper temeperature
- Chicken was cut directly on the counter top and after an employee began to cut beef on that sam counter top. Counter top should be thouroughly cleaned and sanitized between each use. Also, meat was being stored in the cooler directly on the shelf. Meat should be wrapped before being stored or placed on the shelf in the cooler or freezer.
- Prepackaged tortilas made by the establishment were being sold and did not have labels. Proper labels should on all products made by the establishment.
|
04/09/2012 | 73 |
- 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.
- All hot PHF food, must be kept at 135 degrees or hotter, Susage, in steam table was at 127 degrees. Employee, reheated sausage.
- Tortillas in cooking room, had fly's on them. Establishment destroyed all tortillas that had been contaminated.
- 229.166 (g) (1) (A) HWS not provided Establishment must install a handsink at drink station, infront of establishment. Will give establishment 6 months to install handsink.
- 229.167 (e) (3) (A) no towels. No papertowels in womens bathroom. All handsinks must have papertowels.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for fly's in cooking room. Tortilla cooking, has been shut down, until insect problem is addressed. Advised establishment to clean room, and eliminate presence of fly's, then to contact SAMHD, for inspector to verify, that issue has been addressed. Then establishment will be given permission to resume tortilla cooking operations.
- 229.168 (a) toxics not labeled. All cleaning products must be properly labeled with name of toxic. Found unlabeled cleaning bottle in back room.
|
10/25/2011 | 76 |
- Dented can of food inside storage room.
- 229.166 (i) (1) (A)HWS not accessible. Do not block access to handsinks. Trash and dishes pilled inside and aroung handsink, making it difficult for persons to wash hands.
|
03/31/2011 | 93 |
- 229.167 (p) (11) (C)insects/pests not minimized. Fruit flies, and regular flies seen in establishment.
- 229.168 (a) toxics not labeled. All cleaning bottles must be labeled with type of product inside.
- 229.165 (r) (3) (D)no sanitization. Observed person from meat market, washing cutting blades inside mopsink.
- 229.164 (r) (1) (B) (iv) manufacturer info. Found can in stock room, with no manufacturer label.
- Moldy orange found on shelf.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in food prep area must have a lid and straw, plus all food handlers cannot wear multiple rings, and or watches to include bracelets. Only one wedding ring, and medical bracelet it allowed.
- 229.166 (i) (1) (A)HWS not accessible. Trash can directly infront of handsink, there must always be a clear path to handsink, throughout work day.
|
10/07/2010 | 76 |
- Flies seen in meat market area, due to back door open.
- All food items sold in establishment must have a manufacturers label.
- Clean inside of ice machine.
- Do not use handsink, to clean towels.
|
04/05/2010 | 86 |
| No violation noted during this evaluation. | 11/17/2008 | 82 |
Restaurant representatives - add corrected or new information about Thrif-T-Mart, 6703 Zarzamora St S, San Antonio, TX »