- 229.166 (k) (1) (A)public sewage treat. Waste water must be conveyed to an approved sanitary sewage system. Observed mop water disposed of via the rear door of establishment. All waste water in a food establishment must go down the mop sink drain and be conveyed to an approved sanitary sewage treatment plant.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Provide proper measures/methods to control and minimize presence of pests.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw animal foods must be protected from cross contamination by separation, or arrangement during storage, preparation, holding, and display. Observed Raw chicken stored above raw ground beef in the walk in refrigerator. Store raw animal foods in ascending order by cooking temperature, highest cooking temperature on bottom, lowest on top. This was rearranged.
|
03/02/2016 | 90 |
- Ch 13, Art II, section 13-26 Last Scored Inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.166 (c) (3) hot water sufficient. All plumbing fixtures on the establishment plumbing system must provide hot running water. The mop sink in the establishment has the hot water tap plugged off. Repair this for hot water to be delivered to the mop sink sufficent to meet peak needs.
- 229.166 (g) (4) (B)backflow preventer. All hose connections in an establishment must be protected from backflow. Place a hose connection vacuum breaker on the mop sink hose connections.
|
11/06/2015 | 93 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. Observed raw sh elled eggs and Chicken stored above RTE (ie pico de gallo and avacados). 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.
|
07/28/2015 | 96 |
- 229.166 (g) (4) (B) Backflow preventer. Hose connection without proper backflow prevention. Place a hose connection vacuum breaker on all hose connections.
|
03/23/2015 | 96 |
- 229.164 (o) (6) (B) (ii). 41 degrees Fahrenheit or less. Potentially Hazardous Foods must be held at or below 41 degrees Fahrenheit. Prep unit found with items greater than this temperature. Ice down items placed in unit at opening, bring to 41 or less quickly. Repair unit to maintain proper temperature of foods. Discard remain items at the and of day.
- 229.164 (o) (6) (A) PHF>135. Potentially Hazardous Foods must be hot held at or above 135 degrees Fahrenheit. All items in second hot hold were at 104 degrees F. This unit was found not to be turned all the way on. Rapid reheat to 165 degrees F. Discard remaining at the and of the day.
|
07/24/2014 | 90 |
- 229.168 (d) (2) (C) restricted use pesticide. Restricted use Use only pesticides found in establishment. Use only approved Pest control methods or a licensed pest control company.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Hose connection on mop sink without a vacuum breaker. Place a hose connection Vacuum breaker on all hose connections.
- 229.164 (r) (1) (A) labeled properly. Sell baked goods with a proper manufacturer's label. Label myst have place of manufacture and all information requried by law. Discontinue sales of these foods untill properly labeled by the manufactuerer.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Storage surfaces used to store utensils and dishware are not clean to sight or touch.
- Ch 13, Art II, section 13-26 Last scored inspection not posted. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.165 (k) (14) (A)chlorine solution. Employee observed just rinsing dishware before using. Soiled dishware must be cleaned, rinsed, sanitized, and then alowed to air dry before use.
- 229.163 (e) hands and arms. Employee observed cleaning dishware then after donning gloves, go back to working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
|
03/19/2014 | 76 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared food placed in cold hold greater than 24 hours with the date placed on cold hold. Discard after 7 days with day I being the date prepaid.
- 229.166 (i) (1) (B) HWS improper use. Observed employee rinsing of item in handwashing sink. Use this sink is for handwashing only.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.163 (j) (3)hand dip clean /conc. Employees not using the two additional control methods outlined in training documentation, a double had wash and use of a hand sanitizer, before bare hand contact on ready. Use the extra precautions from training or utilize gloves her bare hand contact.
- Provide for one certified food manager to be in the establishment per 12 hour Shift. Sources for training can be found at the city website. http://www.sanantonio.gov/health/Food-Managers.html
|
11/19/2013 | 77 |
Restaurant representatives - add corrected or new information about Tilo Tex Mex, 12403 West Av, San Antonio, TX »